Tuesday is usually a gym day for me.  My sidekick is gone to his dad’s house and I have time to focus on getting stuff for myself done.  By 4pm this afternoon I decided it was not going to be a gym night.  I’m still sore from my Jillian Michael’s beat down from Sunday and the 5 miles I put on my really warn out gym shoes yesterday did not help either.  So tonight I am taking the night off, having some wine, some odds and ends food, and great conversation with my best friend via Facetime. She has a blog called Pure MLE and makes really awesome soaps, you should stop by and encourage her to write more since she has only one post so far ;)

In the mist of searching my pantry for food options (I really need to go to the grocery store) I found little to work with. But as I have mentioned in previous posts, I usually come up with the best little dishes when I have little to work with.

First up is spaghetti squash.  I roasted the squash a few days ago and had a little leftover. I decided to sauté it with olive oil, garlic, red onion, and black beans.  It was really pretty yummy.  If you have never prepared spaghetti squash you definitely should, here is a post about how to roast a squash if you need help!  I also wrote a post for Skinny Mom that went out today (go figure on the timing) that has 12 awesome spaghetti squash recipes. 

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It doesn’t look like much but it was pretty good.  I love spaghetti squash pretty much any way it comes though so really it can do no wrong.  I knew this bowl of squash was not going to feed my hunger completely so I went back to the pantry again.  I found two sweet potatoes and decided I was going to make sweet potato chips… here is this nifty little recipe:

Caribbean Sweet Potato Chips

Serves 1 :)

Ingredients

• 1 sweet potato 
• 1 Tbsp coconut oil
• 1 Tbsp caribbean jerk seasoning

Directions

Preheat oven to 400°. Cut sweet potato into thin slices. Put in baggie or container, add coconut oil and toss to coat. Add caribbean jerk and toss again. Place flat on cookie sheet.  Bake for 10 minutes, flip, bake for 10 more minutes until crispy. Serve with barbecue sauce or anything you want really.

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As you can see, I am not the best at cutting.  In hindsight I would have used my new slicer but I completely forgot about it!  But cooking does not always have to be pretty as long as the end result is delicious! Don’t they look so yummy?!  The thinner the chips the crispier they are and vice versa (obviously).

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What is your favorite impromptu recipe?