On nights I’m home alone and dining solo cooking becomes a chore instead of something I love to do. However with practicing better self love and care, I’m really working at embracing cooking a healthy, delicious meal even on the evenings my better half is hundreds of miles away on one of her numerous business trips. Perhaps it’s just a Southern thing, but for me eating has always been a group activity and so the past decade, with it just being the two of us, every time I’ve dined alone has been difficult for me. It’s so easy to grab a thoughtless package or box of processed junk or order take-out than spend time in my empty kitchen cooking for just me. But health, health, health darling! So I’ve committed to eating only whole foods on solo nights no matter how hauntingly empty the house may feel. Health, self love and care aside, I’ll be a licensed Foster Momma in the very near future and will look back on these nights alone wishing I’d taken the time to spoil myself more with delicious, fresh, handmade dinners instead of grubbing away on processed garbage like Templeton on a smorgasbord.
The most profound relationship we’ll ever have is the one with ourselves. -Shirley Maclaine
Note: this recipe utilizes leftover chili, which keeps it super effortless and perfect for a no-fuss weeknight dinner. Use whatever leftover chili you have on hand or buy a batch of your favorite pre-made brand.
Chili Stuffed Baked Sweet Potato
1 lg Sweet Potato, washed and left whole
1/2 cup leftover Chili
1/4 cup shredded Cheddar Cheese, optional
1/4 cup chopped fresh Jalapeno, optional
Garnish: Fried Onions
Preheat oven to 400 degrees. Place the sweet potato on a sheet tray or line the top oven rack with a sheet of aluminum foil and place the sweet potato directly on the lined rack. Bake until the sweet potato is tender, about 45 minutes to an hour.
Heat the leftover chili in the microwave until warm. Place the baked sweet potato on a plate or in a bowl. Split the potato open lengthwise and gently squeeze to loosen the potato up a bit. Pour the chili on top and sprinkle with the shredded cheddar and jalapenos, if using. Microwave the potato for a few seconds more until the cheese is just melted. Garnish with fried onions, if desired. Serve immediately.