Loaded Potatoes & Buffalo Chicken

LOADED POTATOES AND BUFFALO CHICKEN!!

2 pounds boneless chicken breasts, cubed (1")

8-10 medium potatoes, cut in 1/2" cubes

1/3 cup olive oil

1&1/2 tsp salt

1 Tbsp. black pepper

1 Tbsp. paprika

2 Tbsp. garlic powder

6 Tbsp. hot sauce

Topping:

2 cups fiesta blend cheese

1 cup crumbled bacon

1 cup diced green onion

Preheat oven to 400 degrees. Spray a 9 X 13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. 

Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.

Serve with extra hot sauce and/or ranch dressing.

Sweet Potat Pancakes

Preparation time: 30 minutes

Number of servings: 8

Ingredients

• 6 cups sweet potatoes, peeled and finely shredded
• 1 cup onion, finely shredded
• 1 tsp salt-free herb seasoning
• 1 2/3 cup unbleached flour
• 1/3 cup chopped fresh flat-leaf parsley
• 2 cups finely shredded zucchini
• 1/4 cup lemon juice
• 1 1/2 cups egg substitute
• 6 tsp canola oil, divided

Directions

In a large bowl, mix the sweet potatoes, zucchini, onions, lemon juice, herb blend, egg, flour, and parsley. In a large non-stick frying pan or griddle, over medium-high heat, warm 2 tsp of the oil. Drop a large spoonful of the batter into the pan, and spread it with a spatula to form a thin pancake. Add more batter to fill the pan without crowding the pancakes.

Cook for about 2 minutes per side or until golden and crispy. Remove from the pan and keep warm. Repeat, adding the remaining 4 tsp oil as needed, until all the batter has been used.

Nutrition Facts Sweet Potato Pancakes Serving Size 1/8 of recipe Amount Per Serving Calories 270 Calories from Fat 50 % Daily Value (DV)* Total Fat 6g 9% Saturated Fat 1g 3% Cholesterol 0mg 0% Sodium 95mg 4% Total Carbohydrates 44g 15% Dietary Fiber 3g 12% Sugars 10g Protein 11g Vitamin A 360% Vitamin C 50% Calcium 6% Iron 15% * Percent Daily Values are based on a 2,000-calorie diet.

Diabetic Exchange** Carbohydrates 2 Meat 1 Fruit 0 Vegetable 1 Milk 0 Fat 1 Other 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.