Last week I made two great recipes! I had a busy week and didn’t get a chance to post either one. The recipe for the pork burgers can be found here. It calls for country fried bacon, which I omitted in an attempt to be healthier. Instead, I added a tablespoon of McCormick’s Grill Mates Molasses Bacon seasoning to the pork mixture. I also topped the burgers with broccoli slaw and served them on toasted corn English muffins. The burgers were delicious and a welcome change from turkey or beef.
I also made chicken and sweet potato chili, which was really easy to make and a something I’ll make again. You could probably make it in a slow cooker, but I used rotisserie chicken. If you’re looking for a lighter alternative to traditional chili, this is your dish!
Ingredients
2 tablespoons olive oil
2 cups cubed sweet potatoes
2 cloves garlic, minced
2 cups chopped yellow onion
1 cup chopped red bell pepper
2 tablespoons jalapeno pepper, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
3/4 teaspoon kosher salt
1/2 teaspoon crushed red pepper
3 cups chicken stock
3 cups shredded rotisserie chicken breast
Fresh cilantro, chopped
Lime zest
Heat olive oil in a large pot over medium-high heat. Add sweet potatoes and saute until lightly browned on all sides, about 10 minutes. Remove potatoes and set aside.
Add garlic, onion, and next ingredients through the crushed red pepper. Saute 6 minutes or until onion and pepper are tender. Add chicken stock and bring to a boil, scraping the pan to loosen any browned bits. Reduce heat to medium, and simmer uncovered for 10 minutes. Add sweet potatoes and chicken. Cook until thoroughly heated, about 2 minutes.
Serve in bowls with fresh cilantro and lime zest. I also served with Archer Farms Pumpkin Tortilla Chips. Enjoy and stayed tuned for my next blog post featuring a recipe for pumpkin bread!
Sunday Girl Eats 