Mark was telling me that Christmas was going to be here and gone in no time. I worked right up til Christmas Eve and he was right, I can’t believe we’re now on to new years and we’re knocking on the door of 2022. Christmas most definitely flew by in a flash.
Christmas Eve was the big celebration this year for my side of the family – we kept it immediately family only and this year, I hosted. My brother, his wife, and daughter spent the night. We had to have our Santa story nailed down and work around my niece’s central time schedule and late bedtime routine.
The fact that my girls slept until nearly 8am was a Christmas miracle and having made the cinnamon rolls (Paula Deen’s – always) the night before, it was on to mimosas and soaking up the magic of Christmas with the kids. Mariah Carey was ringing through the house and other than no snow, it was Christmas perfection!
The day after Christmas we headed to Illinois to see Mark’s family. We took our dog with us for her first ever trip (at age 10 ½) and met her dog uncle. It was a little touch and go the first evening (as in, she tried to eat his face), but by this morning, she was trying to play with him! Super cute. She will probably sleep for the next week straight, rising only for meals and bathroom breaks.
In central Illinois we did all the eats. One night we even had a pizza appetizer for a pizza dinner — we picked up thin crust and had delivered deep dish. I mean, the deep dish was a 2+ hour wait. There were cookies and cinnamon rolls and margaritas! As we were heading back to Michigan this evening, Mark and I were planning a few meals to have for the rest of the week. We’re on the same page: nutritious.
I love everything about the holidays and the eats, but I welcome the post-holiday return to status quo. Isn’t that what makes the holidays so great? I crave routine and normalcy, and that includes the eats. Getting back to homemade meals with a nutritional edge – totally my jam. This delight kicks off the return perfectly!
- 4 large sweet potatoes
- 2 tsp olive oil
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 lb 93% lean ground turkey
- 4 garlic cloves minced
- 1 (1 oz) pkt low-sodium taco seasoning
- 1 (8 oz) can tomato sauce
- 1/4 cup grated pepper Jack cheese
- 1/4 cup chopped cilantro
- Pierce the sweet potatoes all over with a fork. Two potatoes at a time, cook in the microwave on HIGH until tender when pierced with a fork, about 4 to 5 minutes per side. Repeat with remaining potatoes and let the potatoes rest until cool enough to handle.
- Cut the potatoes in half lengthwise. Carefully scoop the flesh out of the potatoes, leaving a 1/3-inch layer of sweet potato, and place removed potato into a medium-sized bowl. Arrange the potato skins on a baking sheet and set aside.
- With the back of a fork, mash the potato flesh against the sides of the bowl until most lumps are gone. Stir in the olive oil, cumin, salt, and pepper. Divide the mashed sweet potato evenly between the potato skins.
- Heat a large, nonstick skillet over medium-high heat. Add the ground turkey and cook, breaking up with a wooden spoon, until cooked through. Stir in the garlic and cook until fragrant, about 30 seconds.
- Stir in the taco seasoning and 2-3 tablespoons water; cook for 1-2 minutes. Stir in the tomato sauce and cook for 1-2 minutes to thicken; remove from heat.
- Preheat the broiler to 550 degrees.
- Spoon the turkey mixture into each sweet potato skin. Top each with 2 tablespoons cheese. Broil until the cheese is melted, about 30 seconds.
- Garnish with cilantro and serve hot.
Recipe slightly adapted from Cookin Canuck
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 198Total Fat: 6.4gCholesterol: 42mgSodium: 452mgCarbohydrates: 21.4gFiber: 3.8gSugar: 6.6gProtein: 14.0g
Taco LOVE! Enjoy some others!
- Turkey Taco Quinoa Skillet
- One Pot Cheesy Taco Skillet
- Insanely Easy Instant Pot Taco Pasta
- One Pot Taco Spaghetti
- Taco Pancakes
- One Pot Taco Rice Skillet