Mango-Tango Tacos

I'm just gonna skip right over the fact that I've been on a tiiiny bit of a new recipe hiatus since starting my new job and get straight to the good stuff. This recipe is my own invention made up of bits and pieces from a couple different recipes I found on good ol' Pinterest. Funnily enough, they were recipes I found when looking for slow cooker recipes (as I recently purchased one but had no idea what to actually use it for), and I didn't even end up using it to make it. If you're hoping for a run-of-the-mill, traditional Mexican taco recipe, you may be disappointed. But I urge to keep an open mind and keep reading, 'cuz while this ain't your average taco, it was CRAZY good, and simple to make too. They're the perfect fresh, light meal.

Yes, they are as delicious as they look. For my Mango-Tango Tacos, you will need...
- chicken breasts (I got pre-cooked, a little bit for the sake of convenience, but mostly out of my lack of experience cooking chicken and fear of giving myself salmonella, so two-birds really)
- Kraft's mango-chipotle dressing/marinade
- tortilla or soft-taco shells
- red cabbage
- sour cream (I like to use light)
- lime juice
- cilantro
- avocado
- mango
- red onion
- chipotle chili powder
- paprika

How to make it:
1. Prepare your chicken: Marinade your chicken breasts in Kraft's mango-chipotle dressing/marinade (and if using raw chicken, cook it however you like). I only marinaded mine for about 15 minutes because I didn't prepare ahead of time and was impatient, but the longer it marinades the more it soaks up the flavour. When finished, shred the chicken with forks.
2. Prepare your sauce: Mix sour cream, lime juice, chipotle chili powder and paprika together in a bowl to taste.
3. Prepare your mango-avocado salsa: Dice up your mango and avocado, finely chop your red onion and cilantro, and mix together in a bowl with lime juice.
4. Chop up your red cabbage.
5. Heat your tortillas in either the oven or the microwave. Load them up with chicken, salsa and cabbage, and top with sauce and a bit of cilantro.

Flavor explosion. Mind blown.

Butternut-Apple Soup

We've all heard that old saying that "an apple a day keeps the doctor away", but eating an apple by itself is just so blah. Apples by themselves just don't do it for me. But recently I came across a recipe for butternut-apple soup and I thought, apples in soup?! Well that's just crazy! But what an interesting twist on a fall classic. I LOVE butternut squash soup (and anything with butternut squash really) but have never tried to make it myself before. So I thought what better way to start than with this extra-special apple version? I couldn't wait to see (or taste, rather) how the apples would affect it, now after having tried it I think that all butternut squash soup should include apples!

Adapted from this recipe, my soup consists of...
- butternut squash
- granny smith apples
- light cream (you could also try a non-dairy cream substitute if you are so inclined)
- water
- curry powder
- chipotle powder
- ginger
- salt
- pepper
- cinnamon
- chives

How to make it:
1. Cut up your butternut squash and apples into small chunks.
2. In a big pot, bring about 2 1/2 cups butternut squash, 1 3/4 cups apple chunks and about 1 1/2 cups of water to a boil. Then turn heat to low and let simmer for 30 minutes.
3. Put squash and apple mixture into a blender and puree.
4. Add in 1/2 tablespoon of curry, a pinch of chipotle, 1 teaspoon of ginger, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and 3/4 cup of cream and blend together.
5. Finish it off with a sprinkle of cinnamon and some chives.

A variation:
Instead of chives, try topping off your soup with a sprinkle of goat cheese!

1 tablespoon of mild sweet curry powder
¼ teaspoon of ground chipotle powder (optional)
2-3 teaspoons pureed organic ginger in a jar (or fresh finely zested with a microplane)
Pinch of ground clove
1 teaspoon kosher salt
1/2 teaspoons black pepper
1½ cups (350 ML) unsweetened almond and cashew MimicCreme  (see their website for stores or buy online at this link)
1 tablespoon finely chopped chives (optional garnish) - See more at: http://afoodcentriclife.com/healthy-butternut-apple-soup/#sthash.H97GHnbJ.dpuf

Fried Honey Bananas

I've never really liked bananas much, except when used in desserts. Maybe that's why this particular banana recipe caught my attention. It is the perfect snack to satisfy your sweet tooth, and a very guilt-free dessert. Only a few healthy ingredients (and a frying pan) and you're good to go!

I usually like to try to put my own little twist on the recipes I find, but for this one I basically just followed it to a tee. The original can be found here. It consists of...
- a banana
- water
- honey
- cinnamon
- olive oil

How to make it:
1. Slice up a banana into fairly thick slices (the first time I made it I made my slices a little thin and found they were harder to flip).
2. In a frying pan over medium heat, coat pan with a thin layer of olive oil. Arrange your banana slices and let each side cook for 1 or 2 minutes.
3. Combine 1 tablespoon of honey with 1 tablespoon of water. Remove frying pan from heat and pour honey mixture over banana slices.
4. Remove banana slices from the frying pan and sprinkle with cinnamon.

Pesto and Arugula-Apple Salad Pizza

This is a bit of a different spin on what we would traditionally think of as pizza but it is equally (if not even more) delicious! Not being a fan of anything tomato, I definitely prefer the pesto to traditional tomato sauce, and covering it in a fresh, healthy salad rather than smothering it with cheese is a sweet and refreshing change. It makes the perfect light meal and can be ready in 15 minutes or less. I wish I had thought of this sooner!

Inspired by this recipe, my own version consists of...
- pita bread (I used whole wheat) or any other form of pizza crust
- pesto sauce
- goat cheese
- baby arugula
- red onion
- pecans
- apple slices
- balsamic vinaigrette dressing

How to make it:
1. Preheat your oven to 425 degrees, and place your crust on a baking sheet (I used a pita but you could also use naan bread or traditional pizza crust).
2. Cover your crust with pesto sauce leaving however much crust you want. Use as much or as little as you like, trying to distribute it evenly.
3. Sprinkle pizza with a little bit of goat cheese and baby arugula.
4. Slice up your apple and red onion, and add to your pizza with some pecan bits.
5. Finish with another light sprinkling of goat cheese and bake in the oven for about 8 minutes.
6. Remove your pizza from the oven and drizzle with a little balsamic vinaigrette.

Paprika Popcorn Cauliflower

I can't say I've ever really been a big cauliflower fan, or even really eaten it much, but for some reason this recipe caught my attention. Maybe it's because it made me think of my Grandma, whose favourite meal is chicken paprika (a traditional Hungarian dish). Not only is this recipe awesome because of the many health benefits of cauliflower, but it is so low on ingredients and so easy to make (not to mention vegan and gluten-free)! Makes a super healthy and hearty side-dish for any meal. It's also pretty tasty.

Slightly adapted from this recipe, my Paprika popcorn cauliflower consists of...
- a head of cauliflower
- olive oil
- paprika
- seasoning salt
- pepper

How to make it:
1. Preheat your oven to 425 degrees and cut your cauliflower into florets.
2. In a bowl, combine cauliflower, 3 tablespoons of olive oil, 1 tablespoon of paprika, and a sprinkling of seasoning salt and some pepper.
3. Spread out onto a baking sheet and bake in the oven for 30-35 minutes or until florets become brown around the edges.

A Variation: For an added kick, try adding chili pepper or a hint of Tabasco!

Fruit and Nut Quinoatmeal

I thought I had posted this one a while ago... oops! Anyhow, I'm starting to realize just how versatile quinoa really is. It's like the chameleon of foods, it can disguise itself as almost anything, including oatmeal! If you never thought of quinoa as a breakfast food before, then try a bowl of Fruit and Nut Quinoatmeal, it might just blow your mind.

My version was inspired by this recipe, however you can use almost any combination of fruits and nuts that you heart desires, and I'm sure it would be delicious. My bowl consists of...
- quinoa
- milk
- water
- blackberries
- walnuts
- cinnamon
- nutmeg
- honey

How to make it:
1. Put equal parts quinoa, water, and milk into a big pot, and bring it to a boil. Let simmer for about 15 minutes or until liquid is mostly absorbed (for this recipe you want it to be a little moist).
2. Stir in your blackberries, cinnamon, and nutmeg (or whatever you choose to use).
3. Top with a drizzle of honey.

So simple, yet so genius.

Tropical Cucumber Salad

This is a salad that I would definitely recommend trying before the summer is over. Not only is it brightly coloured, but it's so tangy and refreshing that you'll feel like you're on a tropical island vacation! Who would have known that crunchy cucumber, melt-in-your-mouth mango, and creamy avocado complemented each other so nicely (and deliciously)?! I'm sold!

Makes a great light lunch or a perfect side dish to any meal! The original recipe can be viewed here, and my adaptation consists of...
- cucumber
- mango
- avocado
- cilantro
- lime juice
- fish sauce
- canola oil
- vinegar (I used cider vinegar)
- brown sugar
- chili flakes

How to make it:
1. Chop up about half a cucumber, a whole mango and a whole avocado into cubes, and combine in a bowl.
2. In a small bowl, combine 1 tsp. fish sauce, 1 tbsp. lime juice, half a tbsp. canola oil, 1 tsp. brown sugar, half a tsp. vinegar, some chopped cilantro and a few shakes of chili flakes.
4. Pour the dressing over the salad and toss.

Chipotle Lime Corn

It's odd how I never thought to add anything to my corn before I stumbled across this recipe. Say no to boring corn with this delicious Chipotle Lime Corn that just explodes with flavor! I swear it's worth the messiness. Makes a perfect side dish.

Inspired by this recipe, my Chipotle Lime Corn consists of...
- corn on the cob
- butter/margerine
- mayo (I like to use light)
- chipotle seasoning
- cilantro
- lime juice
- parmesan cheese 

How to make it:
1. Prepare your corn by either boiling it or cooking it in the oven.
a) To Boil: Place corn on the cob in a pot of boiling water for 15-20 minutes. Brush with  butter/margerine.
b) To Cook: Brush corn on the cob with butter or margerine and place in the oven covered in tin foil   for 30 minutes. Remove tin foil and cook for another 15 minutes.
(Personally, I recommend boiling it just because it's faster)
2. In a small bowl, combine mayo, chipotle seasoning, lime juice, and chopped cilantro to taste.
3. Add a heaping spoonful of your mayo mixture to each corn on the cob, and sprinkle with parmesan cheese.

Brown Butter Spaghetti Squash with Fried Egg

This spaghetti squash recipe was even more delicious than the last one! It's a little on the indulgent side but I still think it deserves a spot on this blog. I also think more dishes should be topped with a fried egg.

The original recipe can be viewed here. My version consisted of...
- spaghetti squash
- unsalted butter
- almond slices
- an egg
- parmesan cheese
- nutmeg

How to make it:
1. Prepare your spaghetti squash. Using something sharp, pierce your spaghetti squash all over, and microwave for about 15 minutes. Let stand until cool enough to touch.
2. Once cooled, cut squash in half lengthwise. Remove seeds and fibers, then twist out the strands using a fork.
3. Cook about 1/4 cup of butter with 1/4 cup of almond slices over medium-low heat for about 10 minutes or until butter is nutty-brown. Remove almonds with a slotted spoon and set aside.
4. Fry an egg in the butter, spooning the butter over the yolk until the whites have set but yolk is still runny (or however you like your eggs done). Remove egg from butter and set aside.
5. Toss spaghetti squash in butter with half the almond slices until warm.
6. Transfer spaghetti squash to a plate and sprinkle with the other half of the almond slices, some nutmeg and parmesan cheese, and top with the egg.

Spinach and Feta Stuffed Portabella Caps

Spinach and feta is an amazing combination in omelets, on pizza, in pasta, and now stuffed in portabella mushroom caps! I'm a big fan of stuffing vegetables with more vegetables- it's healthy, hearty and extremely satisfying. These make a great alternative to salad.

Adapted from this recipe, mine consists of...
- portabella mushrooms
- spinach
- onion
- red pepper 
- Italian dressing
- feta cheese
- parmesan cheese
- chicken broth
- chili flakes

How to make it:
1. Preheat your oven to 350 degrees. Break off the portabella mushroom stems and scrape out the gills with a spoon.
2. In a bowl, combine a handful of spinach for each mushroom cap, some chopped onion, chopped red peppers, feta and parmesan cheeses, a pinch of chili flakes and Italian dressing to taste.
3. Place portabella caps in a baking dish, and fill with spinach mixture. Top with a sprinkling of feta and parmesan cheeses.
4. Pour a little bit of chicken broth into the baking dish so that the mushroom caps are just sitting in some liquid. Put in the oven for about 45 minutes or until cheese has melted.

Sweet Potato, Pecan and Cranberry Quinoa Salad

I love the versatility of quinoa, and I feel like I have only just started to explore it. One of the many ways it can be used is in a salad, and this is a unique one. It is easy to make and low on ingredients but very filling, very healthy and gluten free! Would make a great lunch or dinner.

The original recipe can be found here. Mine consisted of...
- sweet potato
- olive oil
- salt and pepper
- pecans
- quinoa
- parsley
- craisins
- lemon juice
- water

How to make it:
1. Preheat your oven to 390 degrees, peel and dice half of a sweet potato. In a bowl, toss diced sweet potato with 2 tbsp of olive oil, salt and pepper. Transfer them to a baking tray and cook them in the oven for 30 mins.
2. While sweet potato is baking, prepare your quinoa. Place half a cup quinoa and 1 cup of water in a pot, bring to a boil and let simmer until water is absorbed.
3. For the dressing, combine half a tbsp of olive oil, half a tbsp of water, a splash of lemon juice and some salt and pepper in a small bowl.
4. Once sweet potato is out of the oven and cooled, combine in a bowl with quinoa, craisins, pecans and some chopped parsley. Drizzle with dressing and toss.

Spaghetti Squash with Apples and Pecans

I have just only begun to tap into the wonderful world of cooking with spaghetti squash. I don't know why I've never bought one before, possibly because they are so big and intimidating for me as I can only buy what I can carry home from the grocery store. But I might have to start making special trips, because this first recipe I tried was just delightful and it seems like the possibilities for spaghetti squash are endless! Not only is it healthier and more versatile than pasta, but it is gluten free, which is always an added bonus. I also like how you can serve it in itself. I wanted to start off with a recipe that was simple, but not as obvious as simply spaghetti squash topped with tomato sauce. I think that this was the perfect choice and I can't wait to try some more!

The original recipe that I found on Pinterest can be found here. This recipe consists of...
- a spaghetti squash
- extra virgin olive oil
- apple cider vinegar
- salt
- gala apples
- pecans
- green onion

How to make it:
1. Using something sharp, pierce your spaghetti squash all over, and microwave for about 15 minutes. Let stand until cool enough to touch.
2. Once cooled, cut squash in half lengthwise. Remove seeds and fibers, then twist out the strands using a fork.
3. In a small bowl, mix together 4 tablespoons of olive oil, 1 tablespoon and 1 teaspoon of apple cider vinegar and 1/4 teaspoon of salt. Mix into spaghetti squash.
4. Dice up 2 gala apples, chop some pecans and thinly slice up green onions. Combine with spaghetti squash.

A Variation:
Instead of apples, try using dried cherries and gorgonzola cheese!

Peanut Butter Ramen Noodles

Take ramen noodles from plain to packed with flavor with just a few ingredients! I have always loved noodles in a peanut butter sauce but never realized it could be so easily made at home! This recipe is awesome because it's full of protein from the peanut butter, super easy to make, really low on ingredients, and cheap! What could be better?

The original recipe can be found here, but as per usual, I have tweaked it ever so slightly to make it my own. It consists of...
- ramen noodles
- peanut butter
- soy sauce
- siracha chili sauce
- green onions
- peanuts

How to make it:
1. Follow the instructions on your ramen package to cook the noodles. Mine said to cook them in boiled water on max for 3 minutes and drain.
2. Mix 1 tablespoon of soy sauce, 2 tablespoons of peanut butter and 1 teaspoon of siracha chili sauce (or all ingredients to taste) into the noodles.
3. Garnish with thinly sliced green onion and peanuts.

Try stir-frying your noodles with some vegetables!

Kale Noodle Bowl with Avocado Miso Dressing

I finally went grocery shopping, hooray! I've been wanting to try a recipe involving kale, but as I am still fairly unfamiliar with this particular super-food, I wasn't quite sure how to use it. I came across this recipe (on Pinterest) and thought it sounded quite intriguing, yet simple enough for me to actually make, I thought I'd go for it. The only thing holding me back was that some of the ingredients it called for were not staples in my regular fridge/pantry stock, and I had been a little lazy on the grocery shopping as of late. But lo and behold, I finally bit the bullet and went so that I could actually make some of the recipes that I'd been hoarding on Pinterest for some time now.

This recipe was fairly simple to make but definitely packs a nutritional punch! And the dressing is quite tasty, I found myself wondering what it might taste like on a salad... perhaps I'll dabble with that later. The original recipe can be found here, or you can follow my own version! It consists of...
- kale
- buckwheat soba noodles (or feel free to experiment with a noodle of your choice)
- a medium avocado
- garlic
- extra virgin olive oil
- miso paste
- sesame seeds
- water

How to make it:
1. (Check the cooking instructions for your noodles, but if you want to know what I did...) Bring a pot of water to a boil, add noodles and boil for about 2 minutes. Drain and rinse with warm water.
2. Cut up kale into ribbons (or just chop up if you don't have the patience).
3. In a blender, add your avocado, a clove or 2 of garlic, 1 tbsp of olive oil, 3 tbsp of miso paste and 3/4 cup of water and blend until smooth.
4. Combine everything in a bowl and garnish with sesame seeds.

A Variation:
Try making it into a salad by using crunchy noodles instead (and if you do, please tell me how it turned out!)

Honey Cinnamon Crunchy Chickpeas

This is another guilt-free snack. This is a perfect alternative to chips because they're tasty, crunchy and you definitely can't eat just one! They are super easy to make, but they do require a bit of patience as they do take a while to bake in the oven. But they are so healthy and yummy that they are definitely worth the wait!

These consist of...
- chickpeas
- olive oil
- honey
- cinnamon
- salt
- sugar
- nutmeg

How to make it:
1. Preheat the oven to 375 degrees. Strain your chickpeas and sandwich them between 2 paper towels to absorb the moisture.
2. Transfer dried chickpeas to a non-stick baking sheet, and put them in the oven for 50-60 minutes.
3. While chickpeas are still hot, put them in a bowl and toss them with a little bit of olive oil, some honey, cinnamon, a pinch of salt and a dash of nutmeg. Put them back in the oven for another 10-15 minutes to carmelize.

Apple and Brie Sammies

If you're anything like me, sometimes your brain confuses boredom with hunger, which can lead to mindless eating. Sometimes you pick up a bag of chips, sit down on the couch in front of the TV, and before you know it the bag is empty, leaving you wondering how you ate so much without even realizing, and leaving you feeling guilty. And then you think to yourself, maybe I should have picked a healthier snack. So here is a healthy and tasty snack idea for you all, inspired by a recipe that I found on (yes, you guessed it) Pinterest- which can be viewed here.

Brie is not only one of my favourite cheeses, but it is also so versatile! It seems to complement so many other foods and can be deliciously incorporated into so many different dishes. And these little bite-sized sammies are no exception! Eat as a snack or serve as an appetizer! They consist of...
- an apple (I find it tastes best with granny smiths)
- brie cheese
- pecans
- honey

How to make it:
1. Slice up your apple, and then cut each slice in half so that you have 2 (almost) symmetrical pieces.
2. Cut up some tiny brie slices, and sandwich them between 2 halves of the apple slices- I like to put the brie in the microwave for about 5-10 seconds, just to get it warm and a little melty to make the sammies stick together better.
3. Top each sammie with a pecan, and a little drizzle of honey.

A Variation:
Try using peanut butter instead of brie for more protein!

Maquinoa & Cheese

Love mac & cheese but hate the guilt that goes with it? Why not try this guilt-free, baked quinoa alternative?! It's full of the cheesy-goodness that you love, without all the carbs and processed junk. And, once again, it's gluten-free! Move over Kraft, there's a new dinner in town!

This clever little dish was also found on my beloved Pinterest, and can be viewed here (under its original name). My own version consisted of...
- quinoa
- chicken broth
- cream cheese
- shredded cheddar cheese (I used double cheddar)
- cup grated parmesan cheese
- salt
- pepper
- ground flax seeds

How to make it:
1. Preheat the oven to 350 degrees. In a pot, combine 1/2 cup of quinoa and 1 cup chicken broth. Bring to a boil and then let simmer until all the liquid is absorbed.
2. Mix in 2 oz/ 1/4 cup of cream cheese, 1/4 cup shredded cheddar, 1/4 grated parmesan cheese, 1/2 tbsp of ground flax seeds and a little salt and pepper.
3. Transfer into a baking dish (or 2 separate smaller baking dishes, I used my ramekins and they were the perfect size!) and top with 1/2 cup of more shredded cheddar cheese.
4. Bake in the oven for about 15 minutes, or until cheese starts to bubble.

Suggestions to make it even healthier:
Try adding in some carmelized onions to the mixture!

Lauren's West Coast Chop

This salad was inspired by Original Joe's West Coast Chop. I had it recently during a visit home and thought it was one of the best and most unique salads I've had in a while. The secret: BAKED chickpeas! They're nice and crunchy so they're almost like croutons, but tastier AND a great source of protein (not to mention gluten-free)!

Original Joe's version can be found here, but my own version consists of...
- spinach
- chickpeas
- olive oil
- seasoning salt
- cucumber
- avocado 
- craisins
- almond slivers
- goat cheese
- honey dijon vinaigrette

How to make it:
1. Preheat your oven to 400 degrees. Drain your chickpeas, drizzle with some olive oil and sprinkle with seasoning salt (or your own combination of spices) and bake in the oven for about 45 minutes.
2. Cut up some cucumber julienne, slice up some avocado and throw it in a bowl with some spinach, craisins, almond slivers, and baked chickpeas when ready.
3. Finish off with some goat cheese and your favorite honey dijon vinaigrette dressing (I used a homemade one).

A Variation:
This salad could easily be made into a meal by adding some grilled chicken!

Spicy Quinoa Stuffed Avocados

Here we have yet another recipe that I have modified from one I found on Pinterest (if you would like to see the original, it can be found here). This one was a great find, it really impressed me- it is one of the easiest, healthiest and tastiest dishes that I have made in quite some time. It's even gluten-free!

Have as a nice and healthy lunch, lighter dinner (I actually just had it for dinner and found it quite filling!) or even serve as an appetizer or side-dish. These consist of...

- avocado
- quinoa
- corn
- red pepper
- red onion
- chopped fresh cilantro
- seasoning salt
- chili flakes
- Tabasco sauce
- lime juice
- sour cream

How to make this:
1. Cook your quinoa- in a small pot combine 1/4 cup of quinoa with 1/2 cup of water, bring to a boil then cover and let simmer until all the water is absorbed.
2. While your quinoa is cooking, chop up your red pepper, red onion, and cilantro. Combine in a bowl with corn, and add seasoning salt, chili flakes, and a dash of Tabasco sauce until you are satisfied with the flavour of your mixture. Add your quinoa to the mixture when it is ready.
3. In a smaller bowl, combine sour cream, lime juice and cilantro.
4. Cut your avocado in half lengthwise, remove the skin and pit, and scoop out some of the center to turn your avocado-halves into small bowls. Add what you've scooped out of the avocados to your quinoa mixture.
5. Spoon your quinoa mixture into the avocado-halves, top with cilantro-lime sour cream and garnish with cilantro leaves.

Broccoli Salad Twice Baked Potatoes

Once again, I know it's been some time since I posted- I haven't been getting too creative with my healthy meals lately. But fear now, because now that I've found Pinterest (which may just be my new favourite thing on the internet!) the creativity and motivation are a-flowin'! So many new ideas on there I barely knew where to start! I somewhat arbitrarily chose to begin with a twice-baked potato recipe that I have put my own little twist on (the original recipe can be found here). So next time you can't decide between salad or potatoes, why not just combine them?!

Makes a great side-dish or have it on it's own for a lighter meal! I have always loved twice baked potatoes and they are actually surprisingly easier than you may have thought! Plus they are gluten-free! These consist of...
- baking potatoes
- broccoli
- shredded cheddar cheese
- red onion
- nuts (I used pine nuts, would also like to try almond pieces)

- craisins
- chives
- butter/margerine
- milk

How to make it:
1. Preheat your oven to 400 degrees. Peirce your potatoes using a fork, and put in the microwave on "baked potato" setting (if you do not have this setting, microwave on high for about 5 minutes).
2. While potatoes are in the microwave, cook your broccoli in a pot of boiled water, covered for about 3 minutes. Strain and set aside.
3. Cut potatoes in half length-wise and scoop out the insides into a bowl, leaving about 1/4" thick shell. Place empty potato halves on a baking sheet.
4. Mash or puree the potato insides, adding milk and butter/margerine until desired texture is achieved.
5. Dice up your red onion and mix into your potatoes with nuts, craisins, chives, and some shredded cheddar cheese. Spoon the mixture back into the potato shells.
6. Top your potatoes with the cooked broccoli and a little more cheddar. Bake in the oven for about 7 minutes or until cheese is melted.