Chili and Spuds

I had to eat a very early (4:45) dinner tonight because I have to work at 5:30. I wasn’t that hungry because of my big hummus wrap at lunch and the apple I was snacking on during my car ride back so I just made a really simple dinner of a chili-stuffed baked sweet potato. I baked a 6.5 ounce sweet potato for 45 minutes at 400 degrees and then stuffed it with 1 cup of Amy’s Organic Spicy Chili. I topped it with half an ounce of reduced fat mexican cheese and had a few brussel sprouts and a salad topped with balsamic vinegar along side of it. All of this dinner came to about 509 calories and I am bringing a little snack to work for later (not sure what yet though!) because I won’t get off until late.


There is a sweet potato underneath all that chili somewhere! 🙂

I hope you all like the new site and the pictures! I finally figured out how to take good pictures with my camera (after having the thing for over a year) and so I’m having so much fun with it now! Have a safe and fun Saturday night!


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