Sweet Potato Skins with Turkey Bacon and Tomatoes
4 baked medium sweet potatoes cut in half
1 tsp. olive oil
½ tsp. sea salt (or Himalayan salt)
½ cup reduced-fat (2%) plain Greek yogurt
2 slices cooked turkey bacon chopped
2 medium tomatoes chopped
8 green onions thinly sliced
Heat oven to 400° F.
Scoop flesh out of sweet potatoes and reserve for another use.
Place skins on a baking sheet. Brush with oil and sprinkle with salt. Bake for 10 minutes, or until crisp.
Top each sweet potato half evenly with yogurt, turkey bacon, tomato, and green onions.
📍Datz | Add bacon wherever you can, whenever you can. Especially to money bread.
1 039 seconds ago
Perfect Roast Chicken with Lemon and Rosemary
1 tablespoon olive oil
Grated zest of 1 lemon
1 tablespoon chopped fresh rosemary
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1 4-pound chicken, rinsed, and patted dry
2 lemons, cut in quarters (use the zested lemon)
1 teaspoon kosher salt
1 medium onion, chopped
1 celery rib, chopped
1. Combine the olive oil, rosemary, lemon zest, garlic powder, and pepper. Spread over the surface of the chicken. Insert the lemon quarters into the cavity of the chicken. Cover with plastic wrap and refrigerate for 3 to 4 hours.
2. Position a rack in the lower third of the oven and preheat to 350°F. Lightly oil a roasting rack, preferably V-shaped, and place in a roasting pan.
3. Season the outside of the chicken all over with the salt and place in the pan. Roast for 30 minutes. Add the onion, and celery to the pan. Roast until an instant read thermometer inserted in the thickest part of the thigh reads 170°F, about 1 hour.
4. Transfer the chicken to a shallow serving platter dish. Cover with aluminum foil and let rest for 15 minutes before carving. Discard the ingredients in the cavity of the chicken.
5. Carve the chicken
Makes 5 servings
1 Leaner protein
½ fat serving
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