Sweet Potato Hash

Sweet potatoes……who doesn’t love sweet potatoes?

This has become my “Go To” side dish recently.   It goes with everything!  And it is really easy to make.

First thing you need to do is shred the sweet potatoes.  I have been using my Cuisinart food processor.  If you have one to those, it makes it even easier!  If not, you could probably use a cheese grater.  I have not tried this way, but if you do let me know how it goes.   When using the food processor, make sure you use the grater blade.


This make so much shredded sweet potato!   One medium sweet potato will make enough for two different meals!  Maybe that’s why we are eating it so much!   Whatever you don’t use put it in a ziplock bag and put it in the fridge for later in the week.

Recipe:  (serves two)

  • 2c shredded sweet potato
  • 3-4 tsp olive oil (start with the smallest amount at first, too much will make the hash too oily and the texture will be off)
  • 1 tsp garlic powder
  • 1/2 tsp pepper, or more to your taste
  • 1/2 tsp seasoned salt, or more to your taste

Put all of the ingredients in the pan and cook on medium heat for 11 minutes.

Left: Before cooking Right: Ready to eat!

Left: Before cooking
Right: Ready to eat!

What you have is the basic recipe to a great sweet potato hash.  The great thing about this recipe is that you can do so much with it!  I have lately been putting less sweet potato and putting in 1/2 cup of shredded butternut squash.  Don’t want this for dinner?  No problem!  Add some bell pepper, spinach, scrambled eggs and top it with salsa and you have a great post workout breakfast!

Hope you enjoy!


Butternut Squash Lasagna!

Earlier this week, I made the most amazing lasagna I have ever made.  No seriously.  I was skeptical at first, but after tasting it, I don’t think I will ever make a different lasagna.   Butternut squash lasagna is going to be made in our house at least once a month, and once you try it, you will agree.

I am just going to let you know what I used, but feel free to add whatever you like for the fillings.  That’s the great thing about lasagna!  You can put whatever you want in it!

The best thing about this lasagna is that you can eat several pieces and not feel guilty!  Unless you eat the entire lasagna in one sitting and don’t share it with anyone!


  • 1 small butternut squash
  • 15 ounces of tomato sauce (now you can go the super easy route and just get a jar of pizza sauce, or you can take your tomato sauce and season it with basil, parsley, and oregano.   It’s your choice, but either way, it will turn out great!)
  • 1/2 pound of browned ground meat (I use turkey)
  • 1 red bell pepper cut into small pieces
  • Fresh spinach
  • Caramelized onions
  • Mozzarella cheese
  • Preheat oven to 400 degrees.

The first thing you need to do is prepare your squash.   I have yet to figure out a way to peel this squash without fear of cutting a finger or two.  Guess I need to do it more and get a better handle on that, but until then, this is how I do it.  I first cut off both ends, and then I stand it up and slice off the outer skin.  I know that there is a better way to do this, because when I do this, I end up making it look like a 3 year old tried to do it.  The squash is not smooth, it is beat up and there are bumpy edges everywhere.  😦  OH well.  Even if your squash looks like this after you peel it, it doesn’t affect the taste at all.  🙂

After you scoop out the seeds, cut the squash in half.   To make the lasagna “noodles”, you will need a julienne slicer.   You could make the noodles by slicing them directly off of the squash, but then you have to worry about not cutting off your finger and making sure that they are of equal width so it cooks evenly.    I also liked using the slicer because it made it go by quicker.  🙂   Depending on the size of baking dish you use, will determine how much of the squash you need to slice.  I used an 8×8 glass baking dish.

After you get the squash sliced, meat browned, bell pepper or whatever else you want in your lasagna prepared, you can begin putting it together!  I like to put some sauce on the bottom of the dish before my first layer.   Then start layering noodle, sauce, meat/veggies, cheese and repeat until you have reached the top of your dish.

Butternut Squash Noodles

I got about 3 complete layers before I ran out of room.


I wish I had fresh mozzarella.  That would have made this even better!  I only had the bagged shredded cheese.   It was still fantastic, so don’t count the bagged cheese out!

Once your lasagna is assembled and the oven is heated, bake it for 30 minutes.   I actually baked it for 40 minutes.  I do not recommend doing this.  I checked it at 30 minutes, cheese was bubbly and starting to brown.   My plan was just to leave it in for a few extra minutes, which turned into 10 minutes….and cheese was browned all right.  Not burned, just browned all over.  Don’t do what I did.   Take it out after 30 minutes.   Let it sit for a few minutes and then cut and serve!

I wish I had an after picture to show you.  But I was so hungry that I just put a piece on my plate and ate it without thinking!  When I make it again I will edit it back into this post.   This also makes great leftovers!  I took it to work the next day and all of my coworkers wanted some!

Hopefully you enjoy this lasagna as much as I do!  I can’t wait to hear how your butternut squash lasagna turns out and what you put in it!


Welcome to My Healthy Ch[EAT]s!

I am sure that several of you may be thinking, “Oh great.  Just what we need another “healthy” food blog.”   Yep, you are right.  This is going to be another “healthy food blog”.  However, I am not going to beat you over the head with my rolling pin and tell you that this is the way that you should live your life and if you don’t, shame shame on you!  Not going to happen.  This blog is going to be about the food that I prepare in my life and the lifestyle I choose to live.  Just because it is says healthy, doesn’t mean that’s all I make!  Everyone needs to have a cheat day!  Yes, I said day.  Long story, you will have to ask Trip about cheat days.

This holiday season I got four new cookbooks from my family.  What I think they were telling me is, “Hey, Amy.  Cook more!”  After reading through these new cookbooks and from my best friend Malika constantly asking for all of my recipes, this blog was born.

So put on your apron and let’s get started!