Twice Baked Chipotle Chicken Sweet Potatoes

I adapted the following recipe from and, in my opinion, made it even more delicious! Seriously, it’s the perfect combination of sweet and spicy. The husband was all about these. Told me that I should add them to my party recipes. Said they would make me friends, lol. Anyways, here’s the recipe:


3 medium to large sweet potatoes

3-4  boneless skinless chicken breast

1/4 cup olive oil

2 tablespoon fresh lime juice

2 cloves garlic, minced or grated
3 whole chipotle peppers, minced

1 teaspoon dried oregano

1 teaspoon cumin
2 teaspoons chili powder

salt and pepper, to taste

2  cups spinach, chopped

1 cup shredded cheddar cheese

2 tablespoons greek yogurt


Preheat oven to 350 degrees.

Wash your sweet potatoes and prick all over with a fork. Place in the microwave for 15-20 minutes. (I used the potato button twice to get the potatoes fully cooked. My sweet potatoes were very large.)

Place your chicken in a medium pot with water and bring to a boil. Continue to boil under chicken is cooked through. Remove from pot and shred into small pieces. 

When the sweet potatoes are done, cut them in half and allow to cool for 5-10 minutes.

In a large bowl, combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Add shredded chicken and stir. Set aside. 

Heat a small skillet over medium heat and wilt the chopped spinach. Add the spinach to the chicken mixture.

Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own and place on a cookie sheet. 

Add the removed sweet potato to the bowl with the chicken and spinach mixture. Add in 1/2 cup of shredded cheese and the 2 tablespoons of Greek yogurt. Mix thoroughly. 
Stuff the skins with the chicken mixture. Top with shredded cheese.

Bake for 10 minutes or until the cheese has melted. You could also set your broiler to high to melt the cheese. Remove from oven and enjoy! 


Sunday Meal Prep


I’ve spent the last three weeks using my Sunday to meal prep for each week. Prior to this I would plan my meals for the week but cook throughout the week.I prided myself on having the week planned out and treasured our Sunday morning grocery shopping trips. Until recently,  I hadn’t realized the value and time of meal prepping.

With Emery becoming more and more active, and our schedules getting busier (welcome to Spring semester!) I needed to find a way to save time throughout the week – especially at night. I’ve read about meal prepping. I’ve pinned recipes and blogs about meal prepping. And yet, I’ve never meal prepped. Until now.

I’m not one to reinvent the wheel – especially when it comes to cooking. If it’s tried and true (and tasty) it’s a keeper! In another world, I would love to invent my own recipes and spend hours in the kitchen. In my current world that isn’t a possibility so cook books, Pinterest and family recipes it is. I’m using this same strategy with my venture into Sunday meal prepping. I use the Team BeachBody website and Pinterest to find meal plans and prepping that I can do in a couple of hours. This week I tackled the 90 minute meal prep off the TBB blog:

The end result was a fridge full of breakfast, lunch, dinner and snack options for the week. Just grab and go!


What I really liked about this week’s meal prep was the step by step directions that help you tackle it all. My biggest hold up with meal prepping before was the idea that it seemed time consuming, tedious and a bit overwhelming. Seriously, all meals for a week? Cooked at once? Is that even possible?

Not only is it possible, it is totally worth it! 90 minutes in the kitchen today will save me anywhere from 30 minutes to an hour each night this week. That’s time to spend with Jared and Emery, or a workout, or a TV show, or extra sleep! I’m excited to continue my meal prep Sundays and trying new recipes. What are some of your go to meal prep recipes?