Mexican Sweet Potato Skins

YUM is all I can say! This are my favorite new lunch dish.  I made a batch up and then put them in a container to heat up for lunches in my week.  The heat up real quick and are a nice complete meal.  I modified the original recipe to be a little more "clean"

Ingredients

• 3 medium sweet potatoes
• 1 can corn, rinsed and patted dry
• 1 can black beans, rinsed and drained
• 1 tablespoon coconut oil (original recipe called for butter)
• ½ yellow onion, chopped
• 2-4 chipotle peppers in adobo sauce, minced or pureed (not the whole can!) or dry chipotle pepper to taste
• 1 ounce goat cheese (original recipe called for cream cheese)
• ¼ cup greek yogurt (original recipe called for sour cream)
• 1 teaspoon salt
• ½ cup cilantro, roughly chopped
• 6 tablespoons shredded cheese (I used mozza)

Instructions

1. Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
2. While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning (as much as you want). Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.
3. Saute the onion in the oil over medium heat until soft and translucent. Set aside.
4. Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.
5. Mix the flesh of the sweet potatoes with the goat cheese, greek yogurt, chipotle, and salt.  When well-mixed, gently stir in the black beans, roasted corn, sauteed onions, and cilantro.
6. Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.

Recipe modified from http://pinchofyum.com/healthy-mexican-sweet-potato-skins

Chipotle Cauliflower Bake

1 head Cauliflower
3/4 cup miracle whip
3/4up sour cream
3/4 tsp chipotle pepper
1/2 tsp paprika
1/2 cup mozza cheese, grated

Directions

• Preheat over at 375
• wash cauliflower and cut into small pieces.
• Steam cauliflower (in pot of microwave)
• mix together all ingredient except for mozza cheese
• pour over steamed cauliflower and mix until coated
• Bake uncovered for 30 mins
• 5 mins before its complete, sprinkle grated mozza cheese over the top.

Turkey Chipotle Meat Loaf

Here is a recipe that I made last week. It was really a 'throw it into a bowl' sort of thing, but here are some rough measurements. Adjust to your taste.

2 pounds ground turkey (you can use beef too)
1 egg
3/4 cup bread crumbs
1 packgage dried onion soup mix
1/3 cup BBQ sauce
2 cloves garlic
salt and pepper to taste
1-2 tsp ground chipotle chilli pepper spice (you can also add drained, chopped chipotle chilli's from a jar)

Mix all ingredients together (I use my kitchenaid mixer so I don't have to get my hands messy). Place in greased loaf pan and cover with foil.

Top with:
1/4 cup BBQ sauce

Bake at 375, covered for 45 mins. Remove foil and bake for 10 more minutes, topping with more BBQ sauce if necessary. Let stand for 5-10 minutes, flip out of loaf pan and serve.

Spiced Pork Tenderloin with Maple-Chipotle Sauce

Pork:
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground allspice
2 (1-pound) pork tenderloins, trimmed
2 teaspoons olive oil

Sauce:
1 (7-ounce) can chipotle chiles, canned in adobo sauce
1/2 cup maple syrup (I use sugar free)
3 tablespoons fat-free, less-sodium chicken broth
1 1/2 tablespoons cider vinegar

Preparation
1. To prepare pork, combine first 6 ingredients; sprinkle evenly over pork. Place in a large zip-top plastic bag; seal and refrigerate 3 hours.

2. Preheat oven to 375°.

3. Remove pork from bag. Place pork in a roasting pan; drizzle with oil. Bake at 375° for 30 minutes or until a thermometer inserted in center of pork registers 155°. Remove pork from pan; cover and let stand 10 minutes.

4. To prepare sauce, remove 2 teaspoons adobo sauce from can of chiles; reserve remaining chiles and sauce for another use. Add 2 teaspoons adobo sauce, syrup, broth, and vinegar to roasting pan, scraping pan to loosen browned bits. Cook over medium heat 5 minutes, stirring constantly. Remove from heat. Place pork in pan, turning to coat. Remove pork from pan, reserving sauce in pan. Cut pork into 1/2-inch-thick slices. Strain sauce through a fine sieve into a bowl; serve with pork.

::: from Cooking Light March 2008