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Notes from the Kitchen

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  Oven Directions:

  1. Preheat oven to 425°F. Prick sweet potatoes all over with a fork and place directly on the oven rack in the middle of the oven and bake for 45 minutes.

  2. While sweet potatoes are baking, heat the oil in a large skillet over medium-high heat. Add the onion, chicken, mushrooms, salt, pepper and oregano to the skillet and cook for about 6 minutes.

  3. Add the spinach and garlic and cook another 1-2 minutes until the spinach is wilted but still bright green. Remove from the heat.

  4. Once sweet potatoes have finished baking, open each sweet potato and fill it with ¼ of the filling. Top with feta cheese and serve.

  Microwave directions:

  1. Prick sweet potatoes all over with a fork. Microwave on high for 8-10 minutes, or until tender, turning the potatoes once.

  2. While sweet potatoes are in the microwave, heat the oil in a large skillet over medium-high heat. Add the onion, chicken, mushrooms, salt, pepper and oregano to the skillet and cook for about 6 minutes.

  3. Add the spinach and garlic and cook another 1-2 minutes until the spinach is wilted but still bright green. Remove from the heat.

  4. Once sweet potatoes have finished baking, open each sweet potato and fill it with ¼ of the filling. Top with feta cheese and serve.

Nutrition

Per Serving: Calories 320 Total Fat 11g Cholesterol 70mg Sodium 850mg Total Carbohydrate 33g Dietary Fiber 6g Protein 22g Calcium 25% Iron 15%

Nutritional values are an approximation. Actual values may vary.

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