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Post by DebDoesWW on Feb 22, 2017 15:40:33 GMT
National Margarita Day!!!!!!! and National Cook a Sweet Potato Day I was going to make this day all about sweet potatoes but after the lashings I took over Wine day *I'm looking at you itsrad* I decided to go with what you guys were really interested in! By now you all know about the SkinnyTaste mixers and about popping a few strawberries in (blended-schmended no "how to count blended fruits" debate in a margarita thread people!) so cook up your favorite Mexican food and enjoy the day! |
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Post by itsrad on Feb 22, 2017 18:52:10 GMT
I DO NOT LIKE SWEET POTATOES, so you chose wisely, DebDoesWW. I do like margaritas (big shockeroo there, I'm sure) and it is even warm enough to enjoy one, despite the fact that it should be snowy and cold. (And I am not complaining about the weather, I promise.) |
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Post by hpeterson1951 on Feb 22, 2017 18:57:57 GMT
I'll take mine on the rocks with salt please!
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Post by lmenglish on Feb 22, 2017 21:24:52 GMT
I got a skinny Margarita recipe from a WW leader and then we called her the Margarita leader!
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patty
Epic Member
Posts: 150 
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Post by patty on Feb 22, 2017 22:08:59 GMT
Loaded Baked Sweet Potato “Healthified”
Skinnytaste.com
Servings: 4
Size: 1 potato
Points+: 8 pt
Smart Points: 10
Calories: 307 • Fat: 5 g • Carb: 53 g • Fiber: 10.5 g • Protein: 15 g • Sugar: 1 g
Sodium: 312 mg (without salt)
Ingredients:
4 medium sized sweet potatoes
1/2 cup fat free Greek yogurt (or light sour cream)
1 tsp taco seasoning
1 tsp olive or canola oil
1 red bell pepper, diced
1/2 red onion, diced
1 tsp chili powder
1/2 tsp paprika or smoked paprika
1/2 tsp cumin
a pinch of salt
1-1/3 cups canned black beans, rinsed and drained
1/2 cup mild or spicy salsa
1/2 cup reduced fat Mexican cheese blend
1/4 cup chopped scallions or cilantro
Directions:
Poke holes in the potato with a fork, cook on your microwave’s potato setting until potatoes are soft and cooked through (about 8-10 minutes on high for 4 potatoes). If you don’t have a microwave, bake about 45 minutes at 400°F.
Combine yogurt and taco seasoning in a small bowl, mix well.
Heat oil in a medium pot over medium heat. Add peppers, onions, chili powder, paprika, cumin and salt; cook until the onions have caramelized slightly, about 5 minutes. Add black beans, stir to combine and heat through (about another 5 minutes).
Slice the potato lengthwise down the middle or as I did in the photo, use a fork to pierce the top in an oval shape, then remove the top of each potato. Top with 2 tbsp shredded cheese, 1/3 cup of black bean mixture, 2 tbsp Greek yogurt mixture and 2 tbsp salsa of salsa. Enjoy!
Anjali Shah is a food writer and owner of The Picky Eater, a healthy food and lifestyle blog.
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Post by azcristi on Feb 23, 2017 17:24:43 GMT
Oh, I LOVE sweet potatoes - I eat them about twice per week.  |
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