Loaded Sweet Potato Salad

A healthy twist on a loaded baked sweet potato and potato salad. Looking for more sweet potato recipes? Check these out!

Loaded Sweet Potato Salad

Last month we hosted a barbecue at our house. I like to do a BYOM&B (bring your own meat & booze)–I make all the sides and desserts, and everyone can choose their own meat (or non-meat) and whatever they want to drink. It saves a lot of money, and you don’t have to worry so much about numbers, RSVPs, etc. It can be more laid back, and it makes it easier to invite all your friends.

Loaded Sweet Potato Salad

I created something like 5 new recipes that day, and they all turned out amazing. Let me tell you, that never  happens. It was a miracle. For the sides, I made a Thai peanut slaw (coming soon…) and this baby. There was a big debate over which side was better. Nobody could agree, but I can tell you that this was Steve’s favorite. Mine too. ;)

Loaded Sweet Potato Salad

The recipe is super easy, and other than the time spent cooking the potatoes, it comes together in minutes. I just took a little spin with the concept of my loaded baked potato salad, and it was literally love at first bite. The sweetness of the sweet potatoes with salty bacon and tangy goat cheese…uggghhh–it’s just so right.

Loaded Sweet Potato Salad

And I love how this is a side dish that’s perfect for all seasons–it’s perfect for a summer barbecue, but to me the sweet potatoes scream fall, and it’s such an easy dish to throw together that you can literally take it with you to just about any party, or even eat it as a meal for lunch! The Greek yogurt packs it with protein while the sweet potatoes add healthy carbs, and tons of vitamins. It’s literally the best of every world.

Loaded Sweet Potato Salad

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6-8 servings

Loaded Sweet Potato Salad

Healthy, protein and vitamin packed loaded sweet potato salad with Greek yogurt, goat cheese and center cut bacon

Ingredients

  • 2 lbs sweet potatoes
  • 1/2 lb center cut bacon, cooked and crumbled
  • 1 heaping cup nonfat plain Greek yogurt
  • 1/4 cup scallions, thinly sliced
  • 1/4 cup crumbled goat cheese (I used and herb goat cheese)
  • Generous pinch each salt and pepper

Instructions

  1. Preheat oven to 400. Pierce potatoes several times with a fork. Transfer to a large baking dish and cook until softened, about 45 minutes. Let cool for 15-20 minutes.
  2. Cut baked sweet potatoes into 1" cubes. Place all ingredients in a large bowl, and lightly toss until combined. Serve immediately or store in an airtight container for up to 5 days.
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Lemon Crinkle Cookies

Lemon Crinkle Cookies

Hi friends! I can’t believe this week is almost over. It has been a whirlwind over here. I’ve been back in town for just a little over a week, and I’ve started a new job, adjusted to a new 4am alarm, and tried to start setting up a new routine. It has been great, and challenging, but mostly great! Also, yesterday I had the honored of being featured by one of my favorite bloggers. I answered several questions about my weight loss and running journey. Head over and check it out if you want to learn a little more about me. :)

Lemon Crinkle Cookies

Anyway, let’s talk about food! Cookies, specifically. Perfectly tart and sweet, melt-in-your-mouth-soft lemon crinkle cookies. Uggghhhh, you guys…I can’t even explain to you how good these cookies are. They rival those Paradise Bakery gems that I’ve been obsessed with for years. They make you want to convert to lemon desserts forever.

Lemon Crinkle Cookies

The combination of the lemon Greek yogurt + coconut oil = cookie texture perfection. Thick, soft and lightly chewy–you will never miss the butter!

Lemon Crinkle Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

Yield: 1 1/2 dozen

Serving Size: 1 cookie

Lemon Crinkle Cookies

Ingredients

  • 1 1/2 cups white whole wheat flour
  • 1/4 tsp baking soda
  • dash salt
  • Zest of 1 lemon
  • 3/4 cup sugar
  • 3 tbsp coconut oil, melted
  • 5 tbsp nonfat lemon Greek yogurt
  • 1 tsp vanilla
  • 1 egg
  • 1 tbsp lemon juice
  • 1/4 cup powdered sugar

Instructions

  1. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
  2. In a large bowl, beat together sugar and lemon zest until fragrant. Add coconut oil, yogurt, vanilla, egg and lemon juice. Beat until combined. Add flour mixture and beat until just combined. Cover and refrigerate for 30 minutes.
  3. Preheat oven to 350. Line baking sheet with silpat or parchment paper.
  4. Place powdered sugar in a large shallow bowl. Roll dough into approx 1" dough balls. Roll in powdered sugar to coat completely, then transfer to prepared baking sheet. Repeat with remaining dough.
  5. Bake for 10-12 minutes until edges gave just set. Allow to cool completely on baking sheet. Store in a loosely covered container for 5 days.

Notes

Plain yogurt may be substituted if lemon is unavailable.

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Creamy Greek Yogurt Slaw

Creamy Greek Yogurt Slaw

You know, for the longest time I never ate coleslaw. I always thought it was really gross. Cabbage and mayo?? I’m really not sure where the appeal comes from, but Steve and my mom are both huge fans (weirdos), so one night when I was grilling up some hot dogs, I decided to try to make some coleslaw that was actually appealing.

Creamy Greek Yogurt Slaw

I’m pretty much convinced that Greek yogurt is the cure for all things. I have never made a dish and then thought “Man, it would have been so much better if I had left off the Greek yogurt.” Perhaps I am weirdly obsessed, but it really is a magical food.

Creamy Greek Yogurt Slaw

So I made coleslaw, which I thought I hated. But then I loved it. Steve was a little confused by the texture. He said coleslaw is usually more runny. That sounds gross. Thick, creamy, delicious, and packed with protein and veggies–now it really is the perfect side for your summer grilling!

Creamy Greek Yogurt Slaw

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: approx 10 servings

Serving Size: 1/2 cup

Creamy Greek Yogurt Slaw

Ingredients

  • 2/3 cup nonfat plain Greek yogurt
  • 1 tbsp honey
  • Juice from 1/2 medium lemon
  • 2 tsp apple cider vinegar
  • pinch each salt and pepper
  • 5 cups coleslaw veggie mix*

Instructions

  1. In a large bowl, whisk together yogurt, honey, lemon juice, vinegar, salt and pepper until combined. Stir in coleslaw mix. Serve immediately or keep refrigerated in an airtight container for 3-5 days.

Notes

*Feel free to use fresh cabbage and carrots (or whatever shaved veggies you'd like) to create your own mix. I bought a bag at the store because it was easy, but I'm sure it would be even better with fresh produce!

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Drink & Dish: Buffalo Turkey Burgers

 

 

Bold and spicy buffalo turkey burgers topped with a creamy buffalo sauce and crumbled blue cheese. A simple, easy weeknight meal that everyone in your family will enjoy!

Buffalo Turkey Burgers

Growing up, I always wondered “Why is my dad SO weird????” He wore two different color socks, he was never on time, he listened to weird music, and he didn’t dress like any of the other dads.

Buffalo Turkey Burgers

But let’s be honest here…I am totally weird, and nothing like other humans, and I wouldn’t have it any other way. My dad taught me to be myself, the importance of birthdays, and how to be the most sentimental human on the planet. I’m not entirely sure I’m grateful for that last one…

Buffalo Turkey Burgers

My dad doesn’t eat meat, so he would actually hate this recipe (sorry dad…), but I figured I’d pick a Father’s Day dish that most dads would appreciate, and most guys I know love a good burger. Maybe I was a man in a former life?

Buffalo Turkey Burgers

Anyway, these would be perfect for (almost) any man in your life, and ummm you MUST go immediately over to Nicole’s blog to check out her BACON BROWN SUGAR OLD FASHIONED. Yes, I DID just say that. Best.Drink.Ever. Check out the latest episode of Drink & Dish to see the secret to making a perfectly cooked burger, and how Nicole makes the world’s best drink!


Buffalo Turkey Burgers

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4 burgers

Serving Size: 1 burger

Buffalo Turkey Burgers

Ingredients

    For the buffalo ranch dressing:
  • 1/2 cup nonfat plain Greek yogurt
  • 1 tbsp buffalo sauce (more or less depending on desired spiciness)
  • 1/2 tsp ranch seasoning
  • For the burgers:
  • 1 lb lean ground turkey (93-96%)
  • 2 tbsp buffalo sauce
  • Extras:
  • 4 whole grain buns (whole wheat, brown rice, whatever you like)
  • 1/4 cup crumbled bleu cheese
  • 1/4 cup finely chopped celery
  • Mixed greens (about a small handful per burger)

Instructions

  1. To make the buffalo ranch sauce, combine yogurt, buffalo sauce and ranch seasoning in a small mixing bowl. Set aside.
  2. In a medium bowl, combine ground turkey with 2 tbsp buffalo sauce. Form into 4 equal-sized patties. Press your thumb down into the center of each patty to create a small indent.
  3. Grill over medium heat until completely cooked throughout, about 5-7 minutes each side.
  4. Transfer burgers to buns, and top each burger with about 2 tbsp buffalo ranch sauce, a handful of greens, and a tablespoon each of bleu cheese and celery. Serve immediately. Leftover burgers and sauce can be stored in separate airtight containers in the fridge for 5-7 days.

Notes

Taste the sauce before serving--if it is too spicy, add more yogurt. If it is not spicy enough add more buffalo sauce.

Extra lean ground beef may be substituted for ground turkey.

Buns may be omitted, and burgers may be served salad style if desired.

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Drink & Dish: Loaded Baked Potato Salad

Loaded Baked Potato Salad

I realllllly hope you like this recipe. I almost lost a leg creating it for you. I mean, “lost a leg” might be sliiiiightly dramatic, but I did end up with a pretty massive and nasty burn on my leg. I’ve had quite a few kitchen casualties recently, and I’m just considering it an opportunity to toughen up.

Loaded Baked Potato Salad

I’m pretty much a wimp about hurting myself. I will push through tons of pain when I run, but the second I SEE the physical pain happen, I kind of cry like a baby. It’s not my best character trait, but I mean it could be worse, right?

Loaded Baked Potato Salad

Ya know, for all my whining, this dish totallllly made up for it. I’ve made it before, but not for a long time, and with one bite I remembered just how dangerously delicious it was. In fact, after several days of nonstop picking at it and eating bites here and there, I finally had to throw in the towel and send the rest of the leftovers off with my family.

Loaded Baked Potato Salad

It literally tastes like a loaded baked potato. It has all the good stuff, and gets rid of a large amount of the bad. No butter (the original recipe calls for TWO STICKS–gross), no sour cream, and lighter cheese and bacon options. If you’re not a meat or bacon eater, I guess you cooouuulllld leave it out, but I feel like it’s totally worth the little extra splurge here. Plus, center cut bacon is like 35 caloies a slice, so unless you just don’t like it, I’d keep it. ;)

Loaded Baked Potato Salad

The only time consuming part of this salad is waiting for the potatoes to bake. Literally, the rest is 5 minutes of throwing things together in a bowl. The flavors and textures come together perfectly with the starchy potatoes, creamy greek yogurt and crunchy, salty bacon.

Loaded Baked Potato Salad

Make sure you check out the latest episode of Drink & Dish, and if you want a fun summer treat for Memorial Day or lounging by the pool, check out Nicole’s delicious vodka lemonade slush.


Drink & Dish: Loaded Baked Potato Salad

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6-8 servings

Drink & Dish: Loaded Baked Potato Salad

Simple, easy, and lightened up loaded baked potato salad perfect for summer BBQs.

Ingredients

  • 2 lbs red skinned potatoes
  • 1/2 tbsp olive oil
  • 1/2 lb center cut bacon, cooked and crumbled
  • 1 heaping cup nonfat plain Greek yogurt
  • 1/4 cup scallions, thinly sliced
  • 1/3 cup reduced fat shredded cheddar cheese
  • Generous pinch salt and pepper

Instructions

  1. Preheat oven to 400. Pierce potatoes several times with a fork. Transfer to a large baking dish and lightly drizzle with olive oil. Cook until softened, about 45 minutes. Let cool for 15-20 minutes.
  2. Cut baked potatoes into 1" cubes. Place all ingredients in a large bowl, and lightly toss until combined. Serve immediately or store in an airtight container for up to 5 days.

Notes

Adapted from Rachel Ray

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