Rainbow Baked Sweet Potatoes

Nom-Rating: ***** (5/5)


There’s a sweet potato under there! I promise!

This recipe has been making frequent appearances on our weekly menu lately. It’s just one of those meals that uses ingredients that we almost always have on hand, comes together easily, and is super delicious! 

I know that I’m technically missing a few colors of the rainbow, but you could definitely add some chopped purple cabbage and an orange bell pepper to round it out:)

Nom-Rating: ***** (5/5)

Verdict: The only negative about this recipe is all the chopping of veggies that has to be done. However, that works okay for us right now because I’m able to pre-chop everything during one of Ellis’ naps and then the only prep I have to do right before dinner is heat up the chicken (it’s usually pre-cooked in the freezer). I cook the sweet potatoes in the crockpot during the day, so I don’t even have to turn the oven on! 

Rainbow Baked Sweet Potatoes


  • 2 sweet potatoes, baked
  • 1/2 cup fresh spinach, chopped
  • 1/2 cup cooked chicken, cubed or shredded
  • 1/2 cup tomatoes, chopped
  • 1 avocado, chopped
  • 2 hard-boiled eggs, chopped
  • 1/4 cup cheese (basically any kind), shredded
  • 1/4 cup purple cabbage, chopped (optional)
  • 1/4 cup orange bell pepper, chopped (optional)
  • 1/2 cup ranch yogurt sauce (1/2 cup Greek yogurt + 1/2 Tbs ranch dressing mix)
  • salt and pepper


  1. Cut sweet potato length-wise and place on plate.
  2. Add toppings to taste.
  3. Top with salt and pepper and ranch yogurt sauce.
  4. Enjoy!

Single-serving Mexican Casseroles

Nom-Rating: ***** (5/5)

These tasty little single-serving Mexican casseroles have been making a regular appearance on our weekly meal plan lately.

They fulfill all of the requirements that I look for in a dinner entree…they’re healthy, have a decent dose of protein, are veggie-based (but can easily become meat-based), and can be made without making a mess in the kitchen:) The delicious chips-salsa-cheese layer on top doesn’t hurt either!

Single-serving Mexican Casseroles

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Food for Friends: Low Country Boil

Nom Rating: **** (4/5)

Since being in Houston, I’ve had plenty of opportunities to practice cooking for a crowd.

Granted, it really only has to be more than four people for me to feel like I’m trying to feed an army:)

One thing that has made it seem a bit easier to entertain is having a top-notch kitchen and a full-size dining room table! 


Another thing that makes cooking for lots of guests easier is having recipes like this one on hand!

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Presto! Skillet Nacho Casserole

Presto posts are meals that I put together with ingredients that I usually have sitting in the fridge or pantry. No running to the grocery store. No following recipes. I’ll share a bit of what I did and the ingredients that I used (substitutions encouraged!) so that you can start creating deliciousness using what you have on hand!

Skillet Nacho Casserole

This Skillet Nacho Casserole was inspired by a recipe that I found on Pinterest. I am sure that it is delicious from the step-by-step recipe, but there are just some nights that you need to be able to throw some ingredients in a skillet and have dinner on the table in twenty minutes! 

I started out this recipe by adding a can of black beans, two torn up corn tortillas, mushrooms and chopped bell peppers into a skillet with a little bit of oil to cook for three or four minutes.

Then, I added one and a half little cans of tomato sauce along with some chili powder, cumin, cilantro (I used fresh, but you could definitely leave this out or use dried) and red pepper flakes.

I stirred that all up until it was well coated and then layered a sliced avocado over the top.

Next, I topped the avocado layer with a layer of corn tortillas torn into pieces.

Pour the leftover half a can of tomato sauce over the tortillas, cover with cheese and sliced black olives.

Cover the skillet with a lid for about five to ten minutes and dinner is ready! Presto!