Thursday, April 28, 2011

Sweet Potato Foil Packet Taco

Ok so I've seen this recipe now several times and always had the same opinion..a little strange. Part of me thought it would be ok and the other part thought it was just a little too strange, but after seeing it pop up on several food blogs I thought it was worth trying, and I'm glad I did! The part I love the most about this recipe is that I felt like I was actually making a really healthy meal with sweet potato and spinach and even the taco meat with black beans..yum! Anyway with that said this is probably not for everyone, although Frank really like it which is saying a lot since it had so many vegetables:) and even Parker really liked it, but if your not a big sweet potato fan this is not for you because it's definitely a strong flavor in this meal. The other part I was worried about was the spinach which can sometimes be a little strong in some dishes, but I honestly didn't even notice it in there. Anyway on to the recipe, and I'm sorry because I totally forgot to take a picture but you can find it over at

3/4-1 lb ground beef
3-4 T. taco seasoning
8 oz. tomato sauce
1 can black beans, drained
3 sweet potatoes, peeled and cut into small cubes
4-5 t. butter
1 1/2 c. spinach
1 1/2 c. cheese
favorite taco toppings: salsa, sour cream, or guacamole
5-6 12-inch pieces of tin foil

Preheat oven to 425. Start by browning your hamburger and drain. Add taco seasonings, tomato sauce, and beans and set aside. Assemble your foil packets by adding a large cup of sweet potatoes, place a teaspoon of butter on top and sprinkle with a little salt. Then add a little spinach and about a 1/2 c. of your taco meat ( I made ours a little big and only made about 4, but they were 4 big servings which filled me more than I expected) top with some cheese. Fold the foil packets up by first pulling together the shortest sides and fold down, roll the two lengthwise sides in until sealed (just like making tin foil dinners or however it works for you just so it's completely sealed) Place on a rimmed cookie sheet and cook for 25-30 minutes.

Nutrition Facts
Servings 6

Amount Per Serving
253Calories from Fat

Total Fat 32.6 50%
Saturated Fat 18g 90%
Cholesterol 130mg 43%
Sodium 1127mg 47%
Total Carbohydrates 108g 36%
Dietary Fiber 18g 72%
Sugars 16g
Protein 60.0g

Vitamin A 806% Vitamin C 76%
Calcium 56% Iron 53%
Nutrition Grade A
* Based on a 2000 calorie diet

FYI- the butter and cheese is what makes this so high in saturated fat if your wanting to cut back.

Monday, April 11, 2011

Steak Dinner

Sorry I've been a little out of commission lately for several reasons, but mostly because I'm pregnant! I've been going through the usual not feeling good, nothing sounding good, and just flat out too tired to care. So needless to say I haven't been testing out many new recipes and mostly just sticking with the tried and true easy staple recipes. Anyway we had steak last night with a new marinade and a fun change on mashed potatoes with roasted asparagus and broccoli for the sides and it all turned out awesome and was super easy which is most important these days. I loved the marinade, Frank had me a little scared because he said it was burned, but it was really just the basil in the marinade that just darkened, but it was delicious so I hope you enjoy!

Best Steak Marinade

1/3 c. soy
1/2 c. olive oil
1/3 lemon juice
1/4 c. worcestershire
1 1/2 T garlic powder (I used fresh minced)
3 T. basil
1 1/2 t. parsley
1 t. pepper
1/4 t hot pepper sauce ( I used just a little shy of this, but it wasn't spicy at all so don't shy away)
1 t. dried minced garlic (honestly I think this was just mistyped and was suppose to be onion, but I just didn't add it)

Combine all ingredients and add steak. Allow to marinade over night or at least 10 hours. Grill steak.

Restaurant Style Smashed Potatoes

5 whole
Large Red Potatoes

1 stick
Butter, Softened And Cut Into Pieces
( I used about half this amount)
5 slices
Bacon, cooked and crumbled

2 whole
Green Onions, Sliced
( I didn't have any so I made it without these)
¾ cups
Sour Cream

Salt To Taste (add Plenty!)

Freshly Ground Black Pepper To Taste

¾ cups
French Fried Onions, More For Topping

Nuke or bake potatoes until you can easily poke a fork into it. I chose to nuke them and it turned out great. Add potatoes to a large bowl and mash with potato masher. Stir in remaining ingredients and serve immediately.

For a lower fat option try these Crash Hot Potatoes which also look super yummy!