Super Bowl Snacks!! Buffalo Chicken Sweet Potato Skins, Garlic Dill Sweet Potato Wedges & Zucchini Pesto Roll Ups

Buffalo Chicken Sweet Potato Skins

What you'll need:

                3 small round sweet potatoes or yams

                3 Tbsp coconut oil melted

                4 strips of bacon

                2 cups cooked chicken, diced

                1/4 small yellow onion, minced

                1 garlic clove, minced

                1- 1.5 cup hot sauce depending how hot you want it

                3 Tbsp blue cheese

                salt and pepper to taste

                1 cup shredded raw cheddar cheese

                1 avocado

                1/2 lime, juiced

                1/2 lemon, juiced

                1/2 tsp cumin

Assembly:

1. Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet, and brush liberally with melted coconut oil. Use a fork to poke holes in each sweet potato and bake for about 45 to an hour. When they are soft to squeeze remove from oven.

2. Let the sweet potatoes cool for about 30 min. While cooling, place 4 pieces of bacon on a rimmed baking sheet and place in oven for 10-15 min or until completely cooked. Remove and dice into small pieces, then turn oven to 450 degrees.

3. Once the sweet potatoes are cool to the touch, cut each one in half, lengthwise. Scoop out most of the sweet potato with a spoon, leaving a layer above the skin. Place half of the sweet potato mash into a medium bowl. The other half you can eat as leftovers, goes well with eggs for breakfast.

4. Now using the bacon fat that has been left behind from cooking, brush each sweet potato skin with bacon fat (you can also use coconut oil, but the bacon flavor is pretty amazing). Place in the oven, skin side up for 5 minutes, then flip, brush with the bacon fat and put back in the oven for another 5 minutes.

5. While the skins finish baking, in the medium bowl containing half of the sweet potato mash, add chicken, onion, garlic, hot sauce, blue cheese, diced bacon, and salt and pepper. Mix well.

6. Remove the sweet potato skins from the oven and fill each half with the chicken mixture. Smooth out the tip and sprinkle generously with shredded cheese.

7. Place back in the oven once more for 5-10 minutes, or until cheese begins to slightly bubble. Then let cool for 5 minutes.

8. Lastly, place avocado, lime, lemon, cumin and salt in a food processor and puree until smooth. Add mixture to a Ziploc bag, cut a small hole in the corner of the bag, then decorate the sweet potato skins however you see fit. For the Super Bowl, you could make a football, or draw a Seahawk! ;) Enjoy!

Garlic Dill Sweet Potato Wedges

What you'll need:

                3 sweet potatoes

                1/4 cup melted coconut oil

                1/4 tsp garlic powder

                1/4 tsp salt

                1/8 tsp paprika

                3-4 Tbsp fresh dill, minced

Assembly:

1. Cut sweet potatoes in half lengthwise, then cut each half into 4-5 wedges.

2. Place wedges in a bowl, cover with water and add ice, about 2 cups worth. Let wedges sit in ice for 30 minutes. Preheat oven to 450 degrees while waiting.

3. Remove wedges from water and pat dry. Place wedges back into a large, dry bowl. Add melted coconut oil, garlic powder, salt, and paprika. Toss wedges to coat.

4. Place wedges on a cooling rack on top of a baking sheet to help cook on both sides (if you don't have a cooling rack, just cook on parchment paper lined baking sheet and flip halfway through cooking).

5. Bake wedges for 30-35 minutes until cooked through and browned. After cooked, let cool for 5 minutes then toss wedges in the bowl with fresh dill. I used the same bowl that I had first tossed the wedges in with oil, the oil helps coat the wedges a little more and keep the dill sticking to the wedges. Enjoy! :)

Zucchini Pesto Roll Up

What you'll need:

                2 zucchinis, ends removed, sliced 1/4 inch thick lengthwise

                4 Italian sausages

                1/2 cup walnuts

                1 cup fresh basil

                1/3 cup olive oil

                juice of 1 lemon

                1 garlic clove

                salt and pepper to taste

                pinch of garlic powder

                3 extra Tbsp coconut oil to cook zucchini with

Assembly:

1. Heat up the grill! Slice zucchini with a knife, ore using a mandolin. Place the zucchini in a bowl with 3 Tbsp of coconut oil, salt and pepper, and a pinch of garlic powder then use your hands to mix it and coat the zucchini.

2. Place your Italian sausages on the grill along with your zucchini. While the zucchini and sausages are cooking, make your pesto. Add the walnuts, garlic clove and basil to the food processor and turn on. Then begin to add your coconut oil while the food processor is still running.

3. Next add your lemon juice and salt and pepper. Taste to see if you need more basil or lemon or salt and pepper. I think more lemon juice goes a long way.

4. After your zucchini have cooked for about 4-5 minutes and have begun to show grill marks, flip them. Be sure to keep an eye on them because they will burn rather quickly.

5. Once your zucchini are cooked through and the sausage are completely cooked through, remove them and let cool. When your zucchini are cool to the touch, use a spoon to spread the pesto down the center of the zucchini strip and cut off an inch or so piece of sausage.

6. Place the sausage in the middle of the zucchini so the cut sides are facing towards the outer ridges of the zucchini. Wrap the zucchini around the sausage and use a toothpick to hold it in place. Serve to others or eat by yourself while watching the big game!! :)

 

Cilantro Chicken Nuggets

What you'll need:

                For the nuggets:

                1 lb ground chicken or ground turkey

                1 egg whisked

                1 bundle of cilantro, chopped

                3 scallions, chopped

                2 tsp sesame oil

                1/2 cup coconut flour

                1/4 tsp ginger

                salt and pepper to taste

                1-2 Tblsp coconut oil

                For the dipping sauce:

                1/4 cup coconut aminos

                1/8 cup white wine vinegar

                1 Tblsp ground stone mustard

                1 tsp raw honey

Assembly:

1. Mix all of your nugget ingredients together, round chicken, egg, cilantro, scallions, sesame oil, ginger, and salt and pepper.

2. Now heat up a large skillet under medium heat and add 1-2 Tblsp of coconut oil. Place your coconut flour in a shallow bowl.

3. Make small balls from your nugget mixture, 'nugget sized' and place each nugget in the coconut flour (being sure to only lightly dust the nuggets) then place in your skillet.

4. Use a spatula to slightly flatten out each nugget. It only needs just a little press down.

5. Cook on both sides for 5-7 minutes or until cooked through. While your nuggets cook, mix your dipping sauce ingredients together.

6. Once your nuggets are done cooking, dip those little guys in the sauce and eat 'em up! :)

 

Baby Pizza Bites

What you'll need:

                12 button mushrooms, wiped of any dirt and stems removed

                1/2 lb Italian sausage

                1 egg white

                1/4 - 1/2 cup pizza sauce or no sugar added marinara sauce

Assembly:

1. Turn on your grill so it's hot. Wipe down your mushrooms and remove stems. Then place them stem side up on a plate.

2. Throw your Italian sausage in a bowl along with your egg white. Use your hands to combine it all together.

3. Make Tblsp size balls of the meat mixture and plop them into the cap of the mushrooms.

4. Place on the top rack of the grill and cook for about 8-10 minutes or until sausage is cooked through.

5. Top each mushroom and sausage cap with either hot or cold pizza/marinara sauce.

6. Stick a toothpick in it and enjoy! :)