Game-changer: unlike russets, sweet potatoes don't oxidize right away, so you can grate them beforehand and make your hash browns later. Love.
Breakfast: Scrambled eggs, sweet potato hash brown (made in the skillet because my waffle iron is in need of repair after so much use), iced coffee.
The kids and I went shopping with Grannie and she bought them Happy Meals on the way home. After I dropped her off, I made myself a chicken and sweet potato hash. It was a delicious way to use up a bunch of stuff in the fridge. I even tossed in some prepped cauliflower and didn't even know it was there.
For dinner, we headed to a friend's' house for a cookout. Lots of people, lots of food, but plenty of options for me. I had a burger topped with guacamole wrapped in lettuce. It was awesome! Baby carrots and watermelon kept me from even desiring a s'more. (Lie. That's a lie. I wanted six.)
Of course, it's somewhat easy to stay motivated when multiple people there read my blog and were asking questions (and watching!).
Chicken and Sweet Potato Hash
cooked chicken (I was out of leftovers, but I had chicken cutlets that I cut into bite-sized pieces, seasoned with salt and pepper, and cooked through in olive oil. I removed it from the pan before I moved on to the veggies.)
1/2 small onion, chopped
1/4 red bell pepper, chopped
1 sweet potato, grated
kale or spinach
In a large non-stick skillet heat 2 tbs olive oil over medium heat. Cook chicken through and remove from pan, or, if using cooked chicken, start with veggies. Add onion and pepper, season with salt and pepper, and cook until softened, about 3 minutes. Add sweet potato and another tbs of olive oil if necessary, season with salt and pepper, and cook until softened and lightly browned, about 5 minutes. Add kale or spinach and cook slightly, about 2-3 minutes. Add chicken back into pan to warm through. Check for seasoning.