Chilli Honey Chicken and Cheesy Stuffed Twice Baked Potatoes

I absolutely love twice-baked potatoes! The only way I would improve on this version is to add bacon bits, or perhaps cubes of cooked ham. As for the chicken thighs, they need no improvement; they're delectable!

Ingredients
2 large potatoes
about 3/4 +/- cup of assorted grated cheese (I used swiss, cheddar and parmesan)
about 2-3 tbsp cream cheese, room temperature (I used light)
about 2-4 tbsp milk (I used almond milk - add until potatoes are slightly creamy)
1 1/2 tsp garlic powder
fresh ground pepper to taste
4-6 boneless skinless chicken breasts
1 tsp paprika
1 tsp chilli poweder
1 tsp ground cumin
sprinkle of salt
3 tbsp honey
1 tsp cider vinegar
pinch crushed red pepper flakes

Directions
Microwave potatoes for about 10 minutes, or until cooked through completely. Allow to cool for a few minutes before handling.

Preheat oven to 350 F.

Slice off the tops of the potatoes and discard. Scoop most of the potato from the skins in to a medium-size bowl, leaving a thin layer (enough so that they don't collapse).

To the potato, add 1/2 tsp garlic powder, ground pepper, cream cheese and most of the other grated cheese, reserving a couple of tbsp to sprinkle on the tops of the stuffed potatoes. Combine ingredients with a fork until thoroughly mixed.

Meanwhile, in a small bowl, combine chilli powder, remaining garlic powder, cumin, a dash of salt, and paprika. Rub chicken thighs with spice mixture and place into a foil-lined baking pan lightly coated with cooking spray.

Scoop potato filling into potato skins. Bake for 20-25 minutes.

Combine honey, vinegar, and crushed chilli flakes in a small bowl and set aside.

Turn on oven broiler. Broil chicken for 5 minutes on each side. Brush chicken with honey sauce, broil for 1 minute, flip and repeat. (Or continue cooking until chicken is cooked through.)

Pour sauce in chicken pan over chicken just before serving with a side salad.

Jen's Healthier Brownies

This was my first time attempting to concoct a healthier brownie and I think they turned out rather well. They're chewy and chocolatey, though not quite sweet enough for this sweet tooth! I thank my friend, Jen, for the inspiration. She makes the most delicious sugar-free brownies! Next time I will use better chocolate (without any sugar added) and maple syrup in the place of brown sugar (and probably more than 1/2 a cup). 

Ingredients
4 ounces chocolate (this time I used 2 oz semisweet and 2 oz bittersweet, next time I'm going to use 70% cocoa dark chocolate)
1 1/2 tbsp cocoa powder
1/4 tsp baking soda
1/2 cup coconut flour
1/2 cup unbleached all-purpose flour
1/4 tsp salt
1/2 cup brown sugar (next time I plan on using maple syrup instead)
3 eggs
1/2 cup prune purée
1 tsp vanilla extract
1/3 cup almond milk
1/3 cup semisweet chocolate chips

Directions
Preheat oven to 350 F.

Lightly grease a 9x9-inch baking pan.

Whisk together flours, baking soda, cocoa powder, and salt. Set aside.

Beat brown sugar and prune purée until combined. Add 1 egg at a time, mixing after each addition. Add vanilla and milk.

Meanwhile, microwave 4 ounces of chocolate in 30 second intervals until melted and lump-free. Pour melted chocolate into wet mixture and blend until combined.

Add half of dry mixture to wet ingredients. Mix well, then add remaining dry ingredients; beat until completely combined.

Bake for about 20 minutes, or until a toothpick comes out clean-ish (remember there are chocolate chips in the brownies that will have melted).

Once cooled, cut into 16 squares. Enjoy, guilt free!

Nutritional Information (for 1 square)
Calories 149
Total Fat 6.1g
Saturated Fat 4.1g
Trans Fat 0
Cholesterol 36mg
Sodium 111mg
Carbohydrates 20.8g
Dietary Fiber 2.6g
Sugars 13.4
Protein 3g
Calcium 2%
Iron 5%

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