• 2 chicken breasts, cooked and shredded (I put them in the crock pot with enough chicken broth to cover them, and cooked on high for 3.5-4 hours.  Take out and shred with forks.  Super easy.)
  • 1 can of black beans, rinsed (rinse them in a colander until they stop foaming.  This doesn’t make any sense unless you’ve done it before.)
  • 1 can of Mexicorn
  • 1/2 TB each of garlic salt, chili powder, cumin, lemon pepper, oregano
  • 5-6 chile peppers in adobo sauce, diced (about half of the can- freeze the rest)
  • 1 large sweet potato per person
  • optional toppings: diced jalepenos (the sweetness of the potato softens this a lot and it’s AMAZING), shredded cheese (again, in moderation.  Don’t be gross.), greek yogurt
  1. Preheat oven to 400 degrees.  Cover a baking dish with foil and place sweet potatoes in dish. Bake for one hour or until softened.
  2. Cut potatoes in halvsies and scoop out most of the potato.  Save for meal prep.
  3. Preheat the oven back to 430 degrees, spritz the potato skins with a bit of coconut oil spray and bake for 15 mins to crisp them up a little.
  4. Meanwhile, mix all that other stuff together.  When the skins come out, fill with the filling and bake for 30 mins or so until heated through.  If adding cheese, add it 5 mins out.
  5. Inhale.

For meal prep, mash the potato guts and divide them into 4-5 plastic containers.  Divide the leftover meat mixture on top.  Eat for lunch the rest of the week.  Boom.