Loaded Sweet Potato Deliciousness

Today I fell in love. He is sweet, smooth, and has a lovely orange glow.

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I don’t know what took me so long to try a loaded sweet potato, as I love all things sweet potato. But today was the perfect day to explore this comfort food that has taken the blog land by storm. I woke up to 45 degree weather and rain pouring down outside my window. This doesn’t exactly scream June to me. Instead it screams curl up under the covers with comfort food and episodes of Vampire Diaries.*

*Thanks Chels for the recommendation, I am now totally hooked.

Sourdough bread slathered in butter is my normal comfort food go-to, but I decided to go for nutrition over indulgence and whipped up this bad boy.

Loaded Sweet Potato

Serves 1

Ingredients

1 sweet potato

1/2 cup black beans

1/2 large tomato, diced

2-4 TBS chives, diced

1/4 cup shredded cheese, I used Colby Jack

2-4 TBS plain Greek yogurt

sprinkling of cumin

sea salt and pepper to taste

Directions

Poke sweet potato with a fork a few times, wrap in a paper towel and nuke 4-6 minutes. Nuke beans for 30 seconds. Mix sweet potato insides with cheese and top with black beans, tomatoes, chives, Greek yogurt, cumin, salt and pepper. I think thisĀ  would also be excellent with salsa.

What is your favorite way to enjoy a sweet potato?

Fauxbux Bacon Gouda Breakfast Sandwich

I have a Friday ritual of treating myself to a grande decaf 2-pump vanilla latte and a bacon gouda artisan sandwich. Then my ritual started sliding back to Thursday, so I could make it through my weekly meeting. And then it found itself wedging into my Wednesday. This was creating a dent in my fun money that I’d rather save for pedicures.

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So this weekend I purchased some bagel thins and gouda cheese and got to work. It isn’t exactly the same, but it hits the spot and is quite quick and easy to whip up on a work morning.

Fauxbux Bacon Gouda Breakfast Sandwich

Nutritionals: Cal 356, Carb 25g, Fat 22g, Pro 19g, Fiber 5g, Sugar 4g

Ingredients

1 Thomas Everything Bagel Thin

1 large egg

1 oz gouda cheese

1 slice bacon

1/2 TBS butter

salt & pepper to taste (or Jane’s Krazy Salt)

Directions

Bake up a batch of bacon any night of the week: line a jelly roll pan with foil, lay bacon on pan, put in cold oven and bring to 400, bake for 13 minutes and flip, bake an additional 5-10 minutes, removing when desired brownness is reached. De-grease on paper towels and store in the fridge for future use.

On the morning you’d like to enjoy your sammie, heat a small pan to medium and spray with cooking spray or olive oil. Crack egg into pan and stir up the yolk a tad. Flip as soon as possible, and layer a slice of gouda on top. Break one slice of bacon into two pieces and add to the pan. Cover pan and cook approximately one minute, or until the bottom of the egg is cooked through. Cook longer to increase the cheese melt factor.

Meanwhile, toast and butter your bagel thin. Top with egg/gouda and bacon. Wrap in foil to keep warm for your morning commute.

Now I just need to purchase a Nespresso and my fauxbux fix will be complete.

What is your favorite Starbucks menu item?

Taco pie

After seeing Donna’s version of Katie’s Crockpot Mexican Lasagna, I knew I needed to eat a piece of the (non)proverbial pie. But I didn’t get my act together in time to actually make Katie’s, and I didn’t have the ingredients to make Donna’s.

Sigh.

So I fell back to an old standby: Cheesy taco casserole*.

*sidenote: wow, look how terrible those food photos are! So happy for extended daylight hours and my increasing camera skills.

But I didn’t have those ingredients either.

Double sigh.

Whatever. I can improvise. And improvising tasted particularly delicious tonight. In part because this recipe is very easy, and also because I love cheese.

Taco Pie

Serves 6

Ingredients

10-12 corn tortillas

1 can black beans (rinsed/drained)

1 cup Morning Star crumbles

1/2 cup diced onion

1/2 cup diced bell pepper (I used yellow)

1 1/2 cups 1% cottage cheese

3 oz shredded pepperjack cheese

1-2 oz cheddar cheese

1 cup salsa (I used Kirkland Organic)

1/4 cup taco seasoning (or one packet)

3 TBS red taco sauce

Directions

Pre-heat oven to 350 degrees. Mix all ingredients in large bowl, (except tortillas, cheddar cheese and red taco sauce).

Spray round baking dish (or 8×8 pan) with cooking spray and layer 2 tortillas (if round dish) or 3 tortillas (if 8×8 pan).

Spread layer of cheese/bean mixture.

Alternate layers of tortillas and cheese/bean mixture, with tortilla layer on top. Spread taco sauce on top, and sprinkle with cheddar.

Cover dish with foil and bake 30 minutes. Remove foil and bake an additional 10 minutes. If you like your cheese crispy, (really, who doesn’t?), broil on low an additional 2 minutes.

Why hello, crispy cheese.

Allow to cool for 5 minutes, slice and serve with desired toppings. May I suggest avocado?

Enjoy.