Meat

Buffalo Chicken Boats

sweet potatoes stuffed with buffalo chicken and topped with scallions, celery, feta, and avocado

 

I don’t think there is anything more satisfying to a mid-westerner than a big ‘ole plate with some form of BUFFALO CHICKEN on it.  I may be east coast born and raised, but butter my buns and call me a biscuit, because the mid west is doin something right with this buffalo chicken lifestyle and I am down with the get down.

Make it a dip, eat it with chips, fry it up between two buns, slap it on a pizza, cook it up healthy…wait whaaaaaaat?  Buffalo chicken can be HEALTHY?!

Pay attention people, because this means you can eat buffalo chicken without the subsequent guilt trip…so who’s with me?!

 

shredded buffalo chicken in baked sweet potato with Frank's red hot bottle

 

Not only do you get buffalo chicken for dinner, but you get it in a sweet potato boat to boot!  This is probably the closest one gets to heaven on earth…with a side of lean protein, healthy carbs, and good fats!  

Cooking the chicken and sweet potato take some time, but assembly is very very quick and simple, which means you have time to catch up on other things while dinner is cooking!  

Like catching up of your Modern Family episodes, or re-watching season 5 of Friends when Monica and Chandler are in the throws of a seriously heated, yet secretive relationship, and nobody knows but Joey who hates keeping secrets, and then Phoebe finds out because Ross buys naked guy’s apartment, and…well, you’ll just have to re-watch it because this dinner is SO DARN EASY to make that you’ll have extra time!

 

baked sweet potato with middle scooped out, stuffed with shredded buffalo chicken and topped with scallions, celery, and avocado

 

Start by taking chicken breasts and placing them in a slow cooker.  Add Frank’s Red Hot, ghee (or grass-fed butter), garlic, broth, and let it cook on high for 3 hours or low for 7-8 while at work.  Once you’re chicken is done cooking, you’ll shred it directly in the slow cooker and then fork it out into your sweet potato boats before chowing down!

Sweet potato prep just requires the spud to be cut in half, drizzled with oil, and baked in tin foil for 60 min.  Once finished cooking, scoop out the middle of your potato, leaving some of the edges for maximum yum-factor.  I took my extra sweet potato that was scooped out and made BBQ Sweet Potato Hummus with it!

 

shredded buffalo chicken inside baked sweet potato, topped with scallions, celery, avocado, and feta cheese

 

Transfer your desired amount of shredded buffalo chicken into your sweet potato boat, and top with all the fixings!  I’m a huge fan of capsizing my boat with extra sauce from the slow cooker, because more red hot = better life.

 

shredded buffalo chicken inside baked sweet potato, topped with scallions, celery, avocado, and feta cheese 

Print Recipe
5 from 2 votes

Buffalo Chicken Boats

Prep Time20 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Main Course
Keyword: buffalo chicken, gluten free, healthy, red hot, slow cooker, sweet potato
Servings: 4 people
Author: Lulu's Table

Ingredients

Slow Cooker Buffalo Chicken

  • 1-1.5 lbs organic chicken breast
  • 2 cloves garlic whole
  • 1/2 cup chicken bone broth
  • 1 cup Frank's Red Hot
  • 2 tbsp ghee or grass-fed butter

Sweet Potato Boats

  • 2 whole sweet potatoes
  • 2 tbsp avocado oi
  • 1/2 cup scallions chopped
  • 1/2 cup celery chopped
  • 1 avocado
  • 1 cup feta cheese

Instructions

  • In your slow cooker, add chicken, garlic, bone broth, red hot and ghee.  Cook on high for 3 hours, or low for 7-8 hours.  When finished cooking, take two forks and shred chicken directly in slow cooker.  Stir and cover with lid to keep warm before serving.
  • Preheat oven to 400 degrees F.
  • Take sweet potatoes and cut in half, long ways.  Drizzle oil over all sides of sweet potato and wrap in foil.  Place foil wrapped potatoes on a baking pan in case there is any dripping.
  • Bake for 60 min.
  • Remove potatoes from oven and let sit in foil for 10 min in order to steam.
  • While potatoes steam, prep toppings.  Chop scallions, scoop out flesh of avocado and cut into thin pieces, and chop celery.
  • After sweet potato is finished steaming, scoop out the inside flesh (leaving skin and a thin layer of flesh on the outside).  You can either use a spoon to remove flesh, or take a sharp knife and cut around the inside edge of the potato. Proceed cutting down the length, then across the width of the potato to create cubes. Pull out cubes with a fork.
  • Fill sweet potato boats with shredded buffalo chicken, top with scallions, celery, avocado, and feta cheese.
Appetizers

BBQ Sweet Potato Hummus

bbq sweet potato hummus with plate of veggies

 

This weekend was our first true forecasted snow storm of the year.  One of those, “batten down the hatches” type storms, so get where you need to go cause you’re staying there for the weekend.  WELL…my dearly beloved had already gone wheels up on his flight out to Puerto Rico for a bachelor party, leaving Tito and myself to fend for ourselves in the icy abyss of Ohio.

So that was right around the time I called my super wonderful, yet autoimmune-food-restricted BFF, and made plans to get snowed in at her place!  We had this grandiose plan to stay in with our pooches and wait out “the storm to end all storms” by way of food and Netflix.  And you know what happened?

The storm never exactly came.  (Although, 24 hours after its predicted arrival, it came in the form of ice.)  Sick, right?

So we sat around all day Saturday, seeing as though we’re not quitters, and stuck to our “snow day” plan.  Four documentaries, and the start of a new Netflix original series later, we started to dabble in some culinary experimentation. 

 

bbq sweet potato hummus with plate of veggies

 

I will admit, we had the odds stacked against us.  With loads of sleep in our system, lethargy due to extended length of immobilization, limited cognitive function as a result of “Netflix and chill”, and a finite supply of ingredients due to my BFF’s autoimmune protocol diet…the odds of yielding an edible substance were looking bleak.  

In short, here were our options…a handful of sweet potatoes, lemons, garlic, and one can of chickpeas that was going to waste ever since my BFF started her AIP diet.  So in the spirit of not being wasteful, I set out on an adventure to make HUMMUS!

 

bbq sweet potato hummus with plate of veggies

 

This hummus ultimately combines two ingredients I hold very near and dear to my heart…chickpeas and sweet potatoes.  All in all, a simple recipe, it does require 60 min of baking time to get the sweet potato spectacularly mushy 🙂

Once the sweet potato is finished softening, all thats left is to throw all ingredients into a blender and give it a go!  I found that my original idea of just a plain sweet potato hummus, actually came out rather bland.  I was stewing over what I could use to spruce it up a little bit, and thats when I saw it (in the pantry)!

It was as if Moses himself had parted the sea of autoimmune protocol ingredients, showing me a clear path to…the BBQ SAUCE.  I added a 1/4 cup of BBQ sauce to give it some TANG, and oh what wonderful TANG it was!

 

BBQ sweet potato hummus with plate of veggies

 

Alas, the creation of BBQ Sweet Potato Hummus!  Which, by definition means: a snack entirely suitable for munching during ones Netflix binge sesh.  

Before serving, I added a little extra BBQ drizzle to the top, with some scallions and that was about the extent of my productivity on Saturday…and Sunday (I blame the new Netflix series for that though).    

And in case anyone is wondering…Tito survived the storm too, 

 

bernese mountain dog sitting on a couch

 

but just barely…    

 

bernese mountain dog holding a donut toy

 

BBQ Sweet Potato Hummus

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Appetizer
Keyword: bbq, gluten free, hummus, sweet potato

Ingredients

  • 1 sweet potato cut in half, long ways
  • 2 tbsp avocado oil
  • 1 15 oz can chickpeas rinsed
  • 3 tbsp tahini
  • 1/4 cup EVOO or avocado oil
  • 2 lemons juice
  • 2 cloves garlic
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 tbsp bbq sauce
  • scallion garnish

Instructions

  • Preheat oven to 400 degrees F.
  • Take sweet potato and cut in half long ways and place over foil.  Drizzle avocado oil over front and back of each half.  Wrap tightly in foil and place on baking pan.  Bake for 60 min.
  • Remove potato from oven and let steam in the foil for 10 min before unwrapping.
  • While the sweet potato is steaming, take all ingredients and add to blender or food processor.
  • After sweet potato is finished steaming, scoop out the inside flesh (leaving skin) and add to blender with rest of ingredients.  You can either use a spoon to remove flesh, or take a sharp knife and cut around the inside edge of the potato.  Proceed cutting down the length, then across the width of the potato to create cubes.  Pull out cubes with a fork.
  • Add sweet potato to blender and blend all ingredients together until smooth.  Transfer to serving bowl and garnish with extra BBQ sauce and scallions.  Serve with fresh veggies or pita chips!
Holiday, Meat

BBQ Chicken Egg Skillet with Sweet Potato Hash

baked egg skillet with bbq pulled chicken and sweet potato hash

Anyone in need of a healthy Christmas brunch idea?! Cause this is where its at!  A giant dish full of sweet potatoes, eggs, and BBQ pulled chicken, all baked together in marital bliss!

Lulu from Lulu's Table holding bbq egg brunch skillet

This really doesn’t require all that much effort, just a little planning ahead of time for the chicken, but can easily be thrown together before the Christmas chaos ensues.  Cause as we all know, the kiddos need fuel to sustain their energy while opening gifts!

bbq pulled chicken egg skillet with sweet potato hash close up

The base consists of a sweet potato hash, which is a combination of cubed sweet potatoes mixed with chopped onions and some spices.  Bake the sweet potato hash to soften up the veggies and then crack the eggs directly on top.  Add some pulled chicken before throwing back in the oven, and then top with all the goodies!

skillet with sweet potatoes and onions

In order to save me some time, I made my super easy Easy Slow Cooker BBQ Pulled Chicken the night before, stored in the refrigerator over night, and then added it directly to the skillet before baking the next day.

You’ll likely second guess this is good for you, because it’s entirely too yummy, but its actually quite nutrient dense AND gluten free (holllllaaaaaa)!  The egg and chicken are a strong source of protein, while the sweet potatoes offer a variety of vitamins and healthy carbs. Adding avocado will provide healthy fats and increase absorption of fat-soluble vitamins found in the sweet potatoes.

bbq pulled chicken egg skillet pre-oven

Starting your day off with a nutrient dense brunch always makes me feel better about all the Christmas cookies I let myself eat later.  Because balance, right?

bbq chicken egg skillet with avocado and chopped cilantro

Once ready to serve, plop that sucker in the middle of the table, and watch as everyone digs in!  For the record…this totally pairs well with some champagne or a mimosa.  Just saying… 

egg skillet topped with bbq pulled chicken topped with avocado and chopped cilantro

egg skillet with bbq pulled chicken, one slice on a decorative plate

But before you dig in, don’t forget to thank your sous chef!  Maybe even throw them a little something under the table 😉

Lulu holding a bbq egg skillet with Tito standing at the table
Lulu’s Sous Chef Tito
egg skillet topped with bbq pulled chicken topped with avocado and chopped cilantro
Print Recipe
5 from 1 vote

BBQ Chicken Egg Skillet with Sweet Potato Hash

Easy, one pan egg bake with healthy bbq pulled chicken and sweet potato hash.  Topped with sriracha, avocado, and cilantro!  
Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
Course: Breakfast
Cuisine: American
Keyword: bbq, brunch, egg bake, egg skillet, healthy
Servings: 6
Author: Lulu's Table

Ingredients

  • 2 sweet potatoes peeled and cubed
  • 1/2 red onion chopped
  • 3 tbsp EVOO or avocado oil
  • salt, pepper, and garlic powder
  • 10 eggs
  • 1 avocado sliced
  • 2 cups BBQ pulled chicken
  • sriracha drizzled
  • 1/4 cup cilantro chopped

Instructions

  • Preheat oven to 350 degrees F.
  • Peel and cube sweet potatoes and chop onion.  Throw into skillet or baking dish.  Add oil and mix well, making sure to coat veggies thoroughly.
  • Sprinkle a thin layer of  salt, pepper, and garlic over top of veggies.  Bake for 30 min.
  • Crack eggs over sweet potato hash so that it covers the entire dish.  Drizzle sriracha over eggs (optional). Layer on BBQ pulled chicken, and bake for another 30 min.
  • Top with sliced avocado and garnish with cilantro before serving!