Saturday looked like this in the McGhee household....8 am swim practice, 10 am swim team meeting, 11 am hair appointment, 1 pm baseball pictures, 2 pm birthday party, 3 pm baseball game, 5 pm formal fundraiser. 9 am, 10:30 am, 11:30 am, noon, 1:30 pm, 2:30 pm, 4 pm, let puppy out to pee. Somewhere around 10:30 am, I gave up and realized when in survival mode, one is not picky about what one eats. And when one begins to lower ones standards slightly, a rapid decline in ones standards is quick to follow.
Basically what I'm trying to tell you is that I ate like crap this weekend. And I think I am trying to blame it on my minis and my puppy. What's in the past is now in the past (and my past includes hot dogs, pizza, and tequila), so I am moving forward today and getting us all back on track.
If you are one of my regular readers you know that one of my true loves in life is sweet potato kale quinoa. I have made that dish for so many people and everyone loves it (once they get past the quinoa looking like ants all over the sweet potatoes).
Since I love the sweet potato-kale combo so much, I went on a hunt for another recipe that combines the two veggies. As a sidenote, I am starting to realize I need to stop looking for recipes and start writing more of my own. I end up changing 95% of the recipes I find and always feel like "I could do better than this" when eating the food. And, yes, this is one of those recipes....but I'll give you the original recipe and then recommendations on how I would change it.
Loaded Sweet Potato Skins
- 4 to 6 medium sweet potatoes (about 2 pounds – make sure they are all around the same size)
- 1 shallot
- About half a bunch kale (enough for 2 cups kale)
- 1 cup chickpeas, canned or cooked (I omitted the chickepeas)
- 1 cup shredded cheese (we used a blend of Monterrey jack and cheddar, next time I will use 1/4-1/2 cup crumbled goat cheese)
- 3/4 teaspoon kosher salt
- Fresh ground pepper
- Olive oil
- Sour cream and green onions, to garnish
Mix your filling.