Salsa Chicken Stuffed Sweet Potato: Shred some chicken (you can use leftover Rotisserie or just regular chicken breasts that you can cook till shredded in the crockpot) and throw it into a skillet with a little bit of cooking oil (avocado, olive, coconut). Add a cup or so of your favorite salsa, the juice of a lime, and let it cook down til some of the liquid is absorbed. Meanwhile, roast a sweet potato (poke a few holes in it, bake at 400 for 30-40 minutes till tender) and then open it up and stuff it with the chicken mixture. I have mine with romaine leaves that I use like a taco shell, filling the leaves with a sweet, creamy mixture of the chicken and potato, and then I top it with some diced avocado. You can add sour cream, hot sauce, cilantro…whatever you like! I’m currently loving the Yuzu hot sauce from Trader Joe’s. It’s spicy and citrusy. So yum!