BBQ chicken stuffed sweet potatoes

Here’s a supereasy and yummy recipe that only has three ingredients. I found it on Comfortcooking.


– 2 sweet potatoes (or yams, whichever one is orange on the inside is the right one)
– 1/3-1/2 cup of bbq sauce (more as garnish)
– 1 pound cooked shredded chicken (recipe here)

1. Preheat oven to 425 °F (220 °C)

2. Put foil in a baking pan and spray lightly with olive oil (or whatever other oil you wanna use, I like olive.) Cut the long side of the potatoes into halves and put them on the baking pan.

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3. Bake potatoes in the middle of the oven for approxiomately 35 minutes (start the next step when there is circa 10 minutes left on the potatoes) or until softened.

4. Mix shredded chicken (recipe here) with the BBQ sauce and let sit on the stove on medium low heat for 5-10 minutes.

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5. Take the potatoes out of the oven and top them with the chicken and some extra BBQ sauce.

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6. Enjoy!



Shredded chicken

Here’s a recipe for shredded chicken which I use for enchiladas and BBQ chicken stuffed sweet potatoes. It’s from the amazing The Skinnytaste Cookbook.

– 2.5 pounds chicken breasts (that’s enough for both enchiladas and the stuffed sweet potatoes.
– 1 quartered onion
– 2-3 cups chicken broth

1. Put the chicken, the quartered onion and pour enough broth to cover the chicken.

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2. Get rid of the broth and onion and put the chicken on a cutting board.

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3. Use two forks to shred the chicken. Since I, for once, wore something other than sweats/pajamas while cooking, I let hubby take a picture of me..

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4. Use for the meal right away and if you have leftovers, put it in the refrigerator in a sealed container. Chicken should be good for at least a few days.

5. Enjoy!

Rubio’s grilled gourmet chicken tacos

If you all have Rubio’s close by, I’m sure you know how delicious they are, I’m slightly obsessed with them. If you don’t, I’m sorry, but at least here’s a cheat recipe for their grilled gourmet chicken tacos. I found this awesome recipe for the chipotle sauce on Ohsodeliciouso..

What you need:

– Grilled chicken
– Bacon
– Avocado
– Flour/Corn tortillas
– Salsa/Hot sauce
– Chipotle sauce (recipe below)

Ingredients for chipotle sauce:

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– 1/8 cup Mayo (2 tablespoons)
– 1/8 cup Sour Cream (2 tablespoons)
–  1 pinch garlic salt
– juice half a lime
– 1 tablespoon chopped fresh cilantro
– 1/2-1 tablespoon of adobe sauce from a can of chipotle peppers in adobe sauce (depending on how spicy you like it)
– 1/2 tablespoon milk
(The original recipe calls for half a tablespoon of cilantro but I hate cilantro (did I mention that I’m reaaally picky?)

1. Mix all the ingredients together in a small bowl
2. Layer Tacos as followed:
3. Put some mexican cheese on Warm Corn Tortillas (I use flour tortillas but hubby              eats corn, again with the whole picky wife thing) and put in the microwave for about            a minute or until the cheese melts.
4. Add Grilled Chicken. I use George Foreman GRP360R 360 Grill

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5. Add sliced avocado
6. Add the Chipotle sauce
7. Add the salsa/hot sauce
8. Add crumbled fried bacon.

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9. Enjoy!

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So, here’s another recipe from the The Skinnytaste Cookbook, aka best cookbook ever. This recipe is for chicken enchiladas, and if you all live in Sweden, I know that you don’t come by good mexican food often, so maybe this will satisfy that craving.. Or if you just like enchiladas, these are AWESOME!

1 teaspoon canola or olive oil
1 chopped onion (Recipe calls for one cup, I usually just use one small onion)
2 large, garlic cloves pressed
1/2 cup canned tomato sauce
1/3 cup reduced-sodium chicken broth
9 ounces cooked, shredded chicken breast
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
3/4 teaspoons salt
Cooking spray
8 flour (recipe calls for low-carb, whole wheat flour but I love white bread too much to do that) tortillas
1 1/2 cups enchilada sauce, recipe here
1 cup shredded reduced-fat mexican cheese

1. Turn on the oven at 400° F

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2. Chop the onion into small pieces. Chopped onions, courtesy of the Mr.. I always try to do most of the prep work first, because otherwise I forget about it.. I’m very disorganied in the kitchen, and everywhere else in life but I make it work..

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3. Heat oil in a medium skillet on medium high heat, add the garlic and onion to the pan until it softens..

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4. Add the tomato sauce, chicken broth, cooked chicken (recipe here), chili powder, cumin, oregano and salt

5. Let the flavors simmer and reduce sauce to half its size. Approxiomately 5 minutes. Remove from heat.

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6. Spray an oven pan, I use this one, with cooking spray. Put 2-3 tablespoons of the chicken mixture in a tortilla and roll it, putting it seam-side down in the pan.

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7. Pour the enchilada sauce (1 1/2 cups) on top of the tortillas.

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8. Sprinkle the cheese over the tortillas.

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9. Cover the dish in foil (the recipe says to be really careful not to let the foil touch the cheese but I fail that part 90% of the time so don’t worry too much about that.)

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10. Bake in the oven for 20-25 minutes.

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11. You can serve it with sourcream, rice and refried beans or whatever else you like. I only eat it with sourcream cause I’m really picky. The original recipe also calls for cilantro, but I hate cilantro so I skip that..

Rosemary chicken

This recipe is supereasy and really yummy, I got it from one of my favorite food blogs, Ohsodelicioso


2 teaspoons paprika powder
1 1/2 teaspoon crushed rosemary
2 pressed/minced garlic cloves
1/4 teaspoon black pepper
1 teaspoon salt
2 tablespoons olive oil
2 chicken breast filées
4 red potatoes

1. Turn the oven on at 425° F (220° C)

2. Mix the olive oil with the paprika, rosemary, garlic, black pepper, and salt in a bowl. I usually mix it in a bowl with a lid.

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3. Cut the potatoes into cubes and put the potatoes and chicken filées in the bowl. Mix the ingredients together and make sure all of them are completely covered. I usually put the lid on and shake the mixture until all parts are completely covered by the spice mixture.

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4. Put the chicken in an oven pan that is covered in olive oil. Foil is optional, I’ve tried it both ways and both absolutely work.

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5. Put the pan in the oven for 30-40 minutes. Make sure the chicken is white all the way through, eating chicken that isn’t cooked all the way through is dangerous.

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6. I usually serve this with tzatziki, recipe here, and roasted asparagus, recipe here.

Chicken rollatini stuffed with zucchini and mozarella

So, today I will share a recipe that I got from my absolute favorite cookbook ever, The Skinnytaste Cookbook: Light on Calories, Big on Flavor, it’s called Chicken rollatini stuffed with zucchini and mozzarella.


– Cooking spray
– 1 tablespoon plus one teaspoon olive oil
– 4 garlic cloves (chopped or pressed)
– 1 1/2 cups shredded zucchini
– 1/4 cup plus two tablespoons grated parmesan cheese
– 1/2 teaspoon plus 1/8 teaspoon kosher salt
– Freshly ground black pepper
– 3/4 cup shredded part-skim mozzarella (3 ounces)
– 8 thin chicken breast cutlets (4 ounces each)
– 1/2 cup italian seasoned whole wheat bread crumbs
– Juice of one lemon

1. Turn on the oven at 450° F

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2. Chop or press the garlic, hubby broke our garlic press so he was on chopping duty this time.. If chopping the garlic, try to make the pieces as small as you can.

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4. Grate the zucchini into fairly large strips and set aside

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3. Heat a pan over-medium, add the teaspoon of olive oil and then the garlic, frying until browned.

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5. Add the zucchini, 1/4 cup parmesan, 1/8 teaspoon salt, and a pinch of black pepper

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6. Cook for a few minutes until the zucchini is tender, set aside and let cool to room temperature. When cooled down, add the mozzarella

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7. Wash and dry the chicken and put on a cooking board.

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8. Put about 2-3 tablespoons of the zucchini-mixture on each chicken cutlet

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9. Roll the chicken up and set to the side.

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10. Mix the breadcrumbs and 2 tablespoons of parmesan in one bowl and mix 1 tablespoon olive oil with the juice of one lemon, 1/2 a teaspoon of salt and a pinch of black pepper. I use this little juice squeezer for squeezing lemon, you can buy it here if you want it.

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11. Dip the chicken in the oil mixture and then roll it in the breadcrumb mixture and make sure all sides are covered.

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12. Place the chicken seam down in an oven dish sprayed with olive oil.

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13. Bake in the oven for 25-30 minutes. I usually serve it with mashed cauliflower and brussel sprouts.

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14. Enjoy!