Stuffed Sweet Potatoes

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Stuffed Sweet Potatoes

  • 2 large or 4-5 small sweet potatoes, holes poked throughout with a fork
  • 2 tablespoons butter or bacon grease
  • 2 garlic cloves, minced
  • 1/2 large onion or several small onions, diced
  • 1/2 pound ground meat (turkey, pork, beef, or alpaca)
  • 1/2 teaspoon cayenne pepper
  • 5-6 cups fresh spinach, kale, or collards, chopped
  • salt and pepper, to taste

Preheat oven to 425. Wrap sweet potatoes in foil and bake for 45-50 minutes for large potatoes, 30-35 if small. Once the sweet potatoes have about 10 minutes left to cook, add 2 T butter to a large pan over medium-high heat. Add the minced garlic and onions to the pan. Once the onions are translucent, add the ground meat and break up with a wooden spoon. While the meat is cooking, add the cayenne pepper and mix with the meat. Add salt and pepper to taste, and remove from heat. When the sweet potatoes are done cooking, slice down middle and mash up insides with fork. Scoop the meat mixture into the potatoes, and enjoy

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One Skillet Chicken Thighs with Winter Squash

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One Skillet Chicken Thighs with Winter Squash

  • ½ lb bacon
  • 2-4 Chicken Thighs
  • 2-3 cup winter squash or pumpkin, cubed
  • Extra fat for frying (coconut oil or butter)
  • Fresh sage or rosemary, chopped
  • Salt & Pepper to taste
  • 1 T honey

Preheat oven to 425. In a large oven-safe skillet fry bacon until crispy. Set aside, and crumble when cooled. In the same skillet, saute cubed squash in bacon grease until soft. Season to taste with salt and pepper. Remove from skillet. Add additional fat to skillet if neccessary, and add the thighs, top down in the skillet and cook for 10 minutes. Lightly season wtih salt and pepper, then flip the thighs over, and add the squash back in all around the thighs. Remove the skillet from stovetop and place in preheated oven. Bake for 12-15 minutes until chicken is cooked through. Remove from oven and  drizzle with honey, then top with crumbled bacon and sage or rosemary.

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