One-Week Meal Plan, Chicken edition

I love food.

Food that is good for you.
Food that is bad for you.
Sweet, savory, salty, spicy…

And I try to be good and cook at home.

To try to save money, and honestly… my waistline.

But I know as a teacher, finding the energy to cook after a long day of work (especially in the month of August)… Well, that struggle is just real.

And teacher or not, I bet you can relate.  Adulting is hard.

I know the older generations reading this are probably LOL-ing at that, but seriously.  You guys who are rocking that full-time job, with 2.5 kids, and a Pinterest worthy life must be superheros or something.

So back to that food predicament… For the past year (with the exception of a few particularly wild weeks), I have successfully meal planned/prepped.

However, the difference in myself and most people is that if I find a super yummy recipe that I like, I can eat it five nights in a row.  I cook a week’s worth on Sunday and eat on it all week…

But that’s always not usually realistic, especially if you’re feeding more than one person.

So, this summer I had some time on my hands, and figured out a slightly different but almost just as easy meal prep strategy.

**Spoiler alert: If you need elaborate and in-depth recipes, turn around now.  My fly-by-the-seat-of-her-pants instructions will not satisfy your needs.**

With that being said, here we go!

You will start out cooking enough chicken for you (plus the humans you’re responsible for feeding) for the whole week.  Yes, I said the whole week.  I know that could potentially be a large amount of chicken… But let’s not forget, Callie is only responsible for Callie.

(I usually buy a 3 lb bag of frozen bonless, skinless chicken; I prefer tenders but either tenders or breasts will do fine.)

You will season and bake/grill all of your chicken (I prefer grilled) and store it in the fridge.  You will take out what you need throughout the week.

To season my chicken, I just use salt, pepper, and Lawry’s seasoned salt.  (If you require baking instructions, I typically bake chicken breasts at 425 degrees for about 20 minutes, but you may need to alter that based on the size of your chicken.) 

Now, let’s get down to business.

Before I officially begin, I will note that most of these meals are modified versions 21 Day Fix recipes and call for whole grain/wheat items.  So with that being said, if you’re dieting, these recipes can work for you with minor tweaking and will definitely work for you using your colored 21 Day Fix containers for measuring.

Monday – Buffalo chicken wrap and raw veggies

I’ve already written a post on buffalo chicken goodness, so if this selection doesn’t tickle your fancy you can check out some alternatives here.

For this recipe, you will need:

Shred your chicken and toss it in your Frank’s sauce.  Then, add all of your ingredients to your tortilla, making cheese the last thing you add.  Fold your tortilla.

**You can fold it wrap style, or if the tortilla is too small, just fold it over like a quesadilla.**

Heat a frying pan and place your wrap in the pan.  Cook on medium heat for about 2 minutes, or until wrap is browned.  Flip and repeat.

Serve with raw veggies (carrots and broccoli are my go to’s and ranch.)

Tuesday – Blue Ridge Chicken and green beans

For this recipe, you will need:

  • Cooked chicken (a serving per person, breast or tenders), heated
  • BBQ sauce (I used this kind)
  • Shredded cheese (I prefer Monterrey Jack)
  • Bacon, cooked and crumbled (optional) – about 1 slice per chicken breast
  • Canned green beans
  • Optional – Goya seasoning

Preheat oven at 425 degrees.  Place your cooked chicken on a baking sheet (lazy girl cleaning hack, cover the sheet with aluminum foil first).  Brush the top of your chicken breast with BBQ sauce and add your bacon pieces, then cover with shredded cheese.  Place your pan in the oven and heat for approximate 5 minutes (or until cheese is melted.

Cook your green beans the way you please, but my own personal recommendations are as follows…

{Drain water from green beans and add to your pot.  Cover with water, adding a couple of tablespoons of bacon grease and a packet of Goya seasoning.  Simmer for at least 15 minutes… The longer it cooks, the more flavorful your beans will be!  *I realize not everyone keeps a container of bacon grease in their fridge like me, but if you cooked bacon for your chicken – BAM you do in fact have bacon grease on hand.*}

Wednesday – Baked/grilled chicken fingers and sweet potato fries

For this recipe, you will need:

  • Cooked chicken
  • Seasonings
  • Sweet potato fries (I prefer this brand)

Optional – Copycat Zax Sauce (mix ingredients together and chill in refrigerator)

  • 1/2 cup of mayonnaise
  • 1/4 cup of ketchup
  • 1/2 teaspoon of garlic powder
  • 1/4 teaspoon of Worcestershire sauce
  •  1 teaspoon of black pepper

Re-season and heat your chicken… I prefer heating in the oven, but microwaving will work too.  Prepare sweet potato fries as directed on the bag.

**If you’re feeling a little like Betty Crocker on this evening, this is an excellent recipe for homemade sweet potato fries**

Thursday – Chicken Quesadilla

This recipe is for ONE quesadilla, multiply recipe as needed.
For this recipe, you will need:

  • 1 tortilla
  • 1/2 cup shredded cooked chicken
  • 1/4 cup shredded cheddar or Monterrey jack cheese
  • 2 tbsp cream cheese, softened
  • 1/4 teaspoon garlic powder
  • 2 tbsp cup chopped cilantro
  • Salt and pepper to taste

Combine ingredients in a mixing bowl.  Place tortilla in heated pan and add your mixture. Fold tortilla and on medium heat, cook for approximately 2 minutes until brown and flip. Repeat on other side.

Serve with salsa.

Friday – Chicken Parmesan Casserole

Note: I have linked the original recipe above.  My version will be all depending on how many people you’re serving, how much chicken you have left, etc.  There will be no certain measurements, so if you need a more detailed look at things, it’s available.

For this recipe, you will need:

Preheat oven to 350 degrees and grease your casserole dish. (A smaller one such as an 8×8 is preferable)  Cover the bottom of your dish with your chicken, cover with marinara and stir. Sprinkle your mozzarella cheese over the chicken, and add grated parmesan.

In a bowl, mix bread crumbs and Italian seasoning.  Add about 1 tbsp olive oil to mixture to evenly coat bread crumbs.  (Add more if needed.)

Sprinkle bread crumbs over your cheese.  Bake in the oven for about 20 minutes or until crumbs are a golden brown.

Serve with pasta; I prefer whole wheat.  Or for a healthier, but more time consuming, dish.. ZOODLES!

Well, there you have it.  I hope you found this post helpful and useful!  Let me know if you try any of these recipes out and how you liked them.  What would you change?  Did it make your week easier?  What other meal prep hacks are you curious about?

Give me some feedback and stay tuned for more foodie posts!



4 Ingredient Mexican Chicken and Cauliflower Rice

It’s just me, in this life I live.  There’s no other human, on a personal level, that I am responsible for.  The only people I have to make sure get fed, and clothed, and bathed, etc. etc. etc. is me.  And y’all know what?

I still struggle!

If you’ve read about the way I meal prep, you already know I struggle to cook every night and my meals have to be strategically planned!

For example, I went to Publix this week and bought a very nice selection of healthy foods… with no. plans. whatsoever.  Which, like my meal prep post says, SUCH a big no no!

And this week was no exception, especially since my roommate and I started back to the gym.  (That’s a whole ‘nother blog post.)

So, naturally, Monday rolls around… We went to the gym and then had to make an unexpected trip to Sam’s.  By the time we were finished, it was getting late, and you know where we ended up?  Chili’s.

And, as yummy as that burger was, it was NOT 21 Day Fix friendly, nor was it cooked with any of the ingredients I spent good money on.

Fast forward to Wednesday, when I finally had to cook… my sporadic, no plan list of ingredients looked something like this:

  • Chicken
  • A frozen bag of riced cauliflower

Riced.  Cauliflower.

It was a “I gotta see the what the hype is” purchase.

I am not a huge cauliflower fan.  I know it’s been a Pinterest fad for a while, and while I have discovered it’s a great alternative to those carby-type foods that I absolutely adore… it’s kind of a pain in the rear.

It’s messy… or maybe that’s just me.  So, when I saw they had FROZEN riced cauliflower… aka cauliflower I didn’t have to “rice”… aka cauliflower I didn’t have to destroy my kitchen over… I was sold.

But we know I wasn’t going to eat it plain, so I turned to Pinterest.

Lots, and lots, and lots of awesome recipes.

With lots of ingredients I didn’t have…

So I got creative and used what I had in the cabinet.

Now, we are HUGE Mexican lovers in our house.  It’s like an unspoken house rule… “When all else fails, just eat Mexican.”  Which means, there’s always some form of leftover taco meat, nachos, taco soup, etc. in our fridge.

***I should probably go ahead and tell you, I had already prematurely baked my chicken and steamed my cauliflower before I ever decided on a direction I was going.  (Go ahead all you type-A-ers, I’ll give you a second to twitch over my impulsive decisions.)***

So, anyway.  My unplanned dinner ended up something along the lines of a Chicken-taco-“rice”-bowl.  I was a little iffy about how it would turn out, and I so badly wanted to just put it in a taco shell or eat it with chips… but I resisted and it. was. so. good.

Here’s how I made it…


  • 3-4 cooked boneless, skinless chicken breasts – shredded
  • A bag of frozen riced cauliflower, steamed
  • 1 packet of taco seasoning
  • 1 cup of salsa
  • Optional toppings: cheese, jalapenos, sour cream

My chicken was baked, but you could use any leftover kind of chicken… grilled, boiled, baked, etc.

(If you don’t know how to bake chicken… salt and pepper, pop in the oven at 425 degrees for about 20-25 minutes depending on the size of your chicken breasts… for more in-depth instructions, there’s always Google.)


Warm up a sauce pan and add your chicken, steamed riced cauliflower, and taco seasoning.  (Mix your taco seasoning with water as instructed on the back before mixing it in.) Heat it up and simmer for about 5 minutes, then remove it from heat and let the sauce thicken.

BAM!  You’re done.

Top it off with your favorite Mexican toppings.  I used shredded cheese and jalapenos!

BONUS: It’s yummy leftover!

Happy Saturday!

Other recipes from Organized Chaos:

Easy Ground Turkey and Cabbage Dish – 21 Day Fix/Clean Eating

I love food.

If you know me or have been following me for any amount of time, you already know ya girl likes to eat!

You probably also know that I am a kind-of, sort-of picky eater… At least that’s what my parents would tell you.

Chicken fingers are my one true love.

That is only a slight exaggeration.  If I had a dollar for every chicken finger I had ever eating in 27 year on this earth, I would probably be a very wealthy woman.  Alas, that’s not how life works.

Life also doesn’t allow you to become an adult and continue eating all those fried, yummy foods  without it expanding you waistband.

Needless to say, I’ve had to broaden my horizons on the food front and find some new eating habits.  Enter, Pinterest!

Thank goodness for that wonderful website.  I know like several more vegetables than just “white peas.”  (Side note, why do we call them white peas when they’re actually green?)

Pinterest also helped me out as I explored low-carb meals, clean eating, and the 21 Day Fix.  In fact it’s been a lifesaver!

So anyway, while I still love a good home-cooked meal, there are few vegetables that my family cooks in their “southern-style” that I actually eat.  We all know (and love the fact) that our home cooking down here is Alabama includes very few items on the “clean eating” scale, because it just tastes. so. good.

One Sunday a while back, I went home to my parents and mom was cooking

Steamed cabbage and turkey meat is one of my favorite, easy, clean meals!

cabbage.. (I knew as soon as I walked in the door because the whole house smelled like a fart… Oh, stop.  You were thinking that same thing as soon as I said cabbage.)

I had never been a huge cabbage fan outside of egg rolls, and even then I used to scrape the cabbage out.  But this particular Sunday, I was STARVING after church.  Any other day I would’ve refused it and eaten later, but y’all… Hangry is a thing!

So, I fixed a bowl… And I loved it.
So, I fixed another.

It’s amazing my mama didn’t fall out of her chair from shock when I asked for the recipe.

Since then, I cook it all the time.  It’s a meal prep favorite for lunches, because it’s just as yummy leftover.  BONUS:  With just a couple of minor tweaks, it’s a clean recipe!  So, here we go:

You will need:

  • 1 lb. turkey meat (or hamburger meat if you prefer)
  • 1 small head of cabbage, chopped
  • 1 small onion, diced
  • Salt and pepper to taste

An optional, super southern ingredient that I do make an exception for even when eating clean – bacon grease.  Not a lot, just a teaspoon of it.

I know, I know… Who has bacon grease lying around?

That would be me.  In a little container in my fridge.

Anyway, back to cookin’!

Brown your meat with your diced onion.  Once your meat is cooked, drain the grease from it.  Then, you will add your cabbage, bacon grease (optional), and salt and pepper.

Cover the pot and let it steam for about 10-15 minutes on low.  Check your cabbage, if you like your cabbage a little softer, you may want to steam it a little longer.

BAM!  That’s all there is to it.  It’s easy to cook and great for meal prepping.

This dish can stand alone, or you can pair it with a side.

This recipe makes about 5 servings, and I usually divide it out into 1 – 1 1/2 cup portions.

For the 21 Day Fix containers, I count it as 1 green & 1 red.

This dish is perfect for low-carb or clean eating diets… even if your house smells like a fart for a few minutes.

Thanks for stopping by!

What are your favorite clean recipes?  Drop them in a comment below!

Did you enjoy this post? Don’t forget to pin it!
Click the image below to save it on Pinterest.

Cabbage and ground turkey recipe! via


6 Meal Prep Hacks to Make Life Easier

Meal prep has become a huge part of my weekly routine.  Why, you make ask… Because…

I love food.

And I hate cooking.

Well, not necessarily cooking… but coming home after a long day and then having to cook.

I situation-ally like to cook, I guess you could say.

Surely I’m not the only one with this problem…

Raise your hand if you’re also tempted by those oh so yummy, quick, effortless runs to get takeout… Or those pop-in-the-microwave freezer meals that are always BOGO at Publix.

Yes, I too am sitting here with both hands in the air.

Our society is one of instant everything… Food, shopping, free two-day Prime shipping… don’t get me started on the instant gratification of social media.

I’m not saying everything instant is BAD, but when it comes to food, quick and easy is often expensive and loaded with a bunch of yucky, hidden, bad-for-you ingredients.

(Insert research about the rise in obesity, the rise in ADHD, the rise in about a million other diseases… all connecting back to our food.)

So, where am I going with this, you ask?

Meal prepping.

It’s 100% the only way I manage to eat healthy… Even healthy-ISH, if I am honest.

About a year ago, I did the 21 Day Fix meal plan (Just the meal plan, because those workouts SUCK and make you want to die, so I sold those bad boys on the Facebook marketplace and made a quick $25.  Anyway… Kudos to y’all that stuck with those… I liked Country Heat better.)

Anyway, when I started the 21DF, I was a little overwhelmed and quickly realized I couldn’t do all that cooking and measuring every. single. day.  I am not that disciplined.

So, I started researching this whole meal prep deal and got started.  I tried lots of different methods, but here’s what has worked for me… Let’s get started!

  • First things first – plan your meals ahead of time.

This should be a DUH moment, but I’ve tried heading to the grocery store without my meals planned and it was a disaster… I came home with about 1/2 the ingredients for three different meals.  #FAIL

So naturally, I needed a meal PLAN for my meal PREP.

You can find some of  my FAVORITE and EASIEST buffalo chicken recipes here.

  • I do 90% of my meal prep on Sunday.

    Steamed cabbage and turkey meat is one of my favorite, easy, clean meals!

What this means, is I choose what I want to eat every day for lunch and every  night for dinner.

Then, I go ahead and cook it.  And I divvy it up in containers.  All of it.

Yes, it seems ridiculous.  Yes, I sacrifice a few precious hours of my Sunday afternoon to do it.  (Aka, I listen to Netflix from the kitchen as I work, instead of laying on the couch watching it.)

I promise it’s worth it, though.  At least for me!

  • I eat the same things for multiple meals throughout the week.

Yes, you read that right.  I eat the same things over and over.  It makes my meal prep routine so much easier.  Some people can’t do this, but if you can… Go for it.

Now, I won’t eat just anything every day.  It has to be something that is not only good, but good leftover.  There is a difference!  Some meals aren’t good leftover, but some are, and some are even better leftover.  (Think soups, chilis, and saucy things like spaghetti.)

So after a lot of exploring, I found meals that I don’t get tired of and I eat them for lunch five days in a row.

  • I portion out and pack up everything ahead of time.

I usually only do this for lunches, because mornings are such a struggle. 

That means I portion out everything from my “meal” to my dressings to my snacks.  (By portioning out, I mean MEASURING how much you’re packing.  This is super important, because even if you’re eating healthy, that doesn’t stop you from overeating.)

If the 21 Day Fix (note the green container in the middle) taught me anything, it was about eating the correct amount of each food group for my body type.  There are other ways to measure out your food, though.  (Note the measuring cup on the right.)

So, with all of that being said, I have also explored a lot of storage and packaging hacks, because meal prepping proposes a problem with space and uses a lot of dishes…. And I really hate doing the dishes.

So, here are my tried and true meal prepping must-haves:

  • Containers for portioning

I’ve found it’s better to use containers that are about the same size as the portion you should be eating.  If your container is too large, you will feel the need to put more food in it even though you measured out your portion.  Not to mention,  research shows using a smaller plate or bowl tricks your brain into thinking it’s eating more… so choose wisely!

Here are some of the containers I use:

  • Diamond Disposable Containers with Lids – 2 oz. – You know when you order food to go and they give you the little dressing containers?  That’s what these are!  I have found they’re perfect for dressings and nuts.  Plus, you can throw them away when you’re finished… I may hate washing dishes, but those little dressing containers are the worst to me.  If you’re super eco-friendly and don’t want to be wasteful, baby food containers like these would work as well!
  • Portion Control storage baggies – These little ziplock bags are great for meal prepping because they have measurements on them.  If you can’t find the portion control bags, the snack size bags like these are great as well.  They will hold about 8 oz.  And again, they’re disposable!
  • Reusable Compartment Containers – I order these off of Amazon and they are great.  For $12.99 you get 10 containers.  My roommate and I share these to pack our lunches in sometimes and we still have plenty of refrigerator space, as they’re stack-able. We wash them in the dishwasher and they’ve held up fine.  We’ve only had them since August, so I’m not sure about the longevity of this product, but for such a low price they will be easily replaceable. They also come in different sizes.
  • Organization

Organization is not my strong suit.  I know y’all probably thought I chose my blog name because I thought it was cute or catchy, but really… my life is literally organized chaos.  So when it comes to being organized, I have to be super intentional about it.

While organization isn’t 100% related to meal prep, it does save me a ton of time while I’m cooking, preparing, and most importantly, when I’m running out the door in the mornings.  At the beginning of the year, we revamped our pantry and then used the same set up in our new house, even though the storage space was way smaller.  Here’s what we use:

  • Hanging Shoe Rack – I am sure you’ve seen this one floating around Pinterest and social media.  We have one hanging on our (very tiny) pantry’s door and it makes organizing and pre-packing everything quick and easy… Which is important because we both prefer to trade in 5 minutes of packing lunches for 5 minutes of extra sleep… #priorities
  • Baskets/bins – This is simple enough and doesn’t need much explanation… plus the teacher in me REALLY loves a good basket.  As I stated earlier, our pantry is TINY… Like ridiculous little, plus we had to put our own shelves up.  So, with those shelves we added plastic bins and, like the shoe rack, this has offered easy access to those things we need on the go! I got ours at the Dollar Tree (hello, ballin’ on a budget), but I’ve also seen where people use plastic drawers like these.

This is what the end of my lunch time meal prep looks like…

One lunch, fruit serving, and healthy fat serving ready to go for the week!

My dinner meal prep is a lot easier and less detailed.  I just cook whatever dish I planned and portion it out as I eat it, since there are no early  mornings involved in dinnertime!

So, there you have it.  A few easy peasy ways to make healthy(ish) living a little easier.

What are your best meal prepping hacks?  Comment below and share what works for you!



*This post may contain affiliate links.  If you purchase using these links, I will earn a small commission at no extra cost to you.*

3 Easy-Peasy Buffalo Chicken Recipes

When Pinterest first made its debut, I was a college sorority girl who quickly fell in love with the website. Crafts! Decor! Wedding ideas! Clothing styles! It opened a new door to my creative side.

But as an adult… a real adult, with a big girl j-o-b and bills to pay… my Pinterest boards look quite different. Recipes! Organization and cleaning! Budgeting tips! Teacher projects!… My favorite being recipes.

I grew up as the picky eating child. Chicken fingers were (and still are) my food of choice! However, Pinterest inspired me to broaden my horizon and try new things. I’ve discovered some fool-proof favorites, while also making some of those epic #Pinterestfails.

And while my favorites turned out awesome, I often get creative and tweak them… because I prefer a life of ease, and homegirl ain’t got time to make homemade ketchup or churn her own butter. (Okay, maybe I am exaggerating, but you get the point.)

So, with all of that being said, I have found and tweaked several dishes that are easy-peasy, semi-healthy, and make great leftovers that I will be sharing over a series of blog posts.

We’re going to start with a few recipes that involved one main ingredient – buffalo chicken! Now, spoiler alert, I never order buffalo flavored anything when I go places. I’m not a fan of buffalo wings, tenders, etc… but on a home cooking level, give me all the buffalo goodness.

First things first – the base of all these recipes – the chicken!

A lot of times, I will cook a lot of this chicken on Sunday, and then eat it different ways throughout the week. This saves me a lot of time and energy… Because, teacher tired!

You will need:

  • Boneless chicken breasts, thawed
  • Lawry’s Seasoned Salt or your choice of seasoning
  • Frank’s Original Cayenne Pepper Sauce

You could use the actual “wing sauce,” but I started using the cayenne pepper sauce because it was a “free food” on the 21 Day Fix and I’ve been hooked ever since… I always have a bottle that I’m using, and an unopened bottle in the cabinet… just in case.

Mix in ranch or blue cheese dressing (I prefer ranch, but the dressings are optional)

Healthy wealthy sidenote: I use regular, store-bought ranch dressing. You could use homemade, or the organic or fat free versions if you choose, but my handy dandy Fooducate app tells me that neither are any healthier than the regular… In fact they had a lower grade!

The best part of making the chicken, is that it can be made from whatever leftover chicken you have in your refrigerator! But if you don’t have any leftovers, simply season your chicken to your liking and bake for about 20 minutes at 425 degrees. (Or head on over to Publix and grab a rotisserie chicken… That’s just a free lazy girl hack for you.)  Then, dice and toss in buffalo sauce and ranch.

Now that you have the main ingredient of the next few dishes, here we go!

Buffalo Chicken Wrap – my favorite

You will need:

  • Your prepared chicken (see above)
  • Whole wheat tortillas like these.
  • Shredded cheese of your choice (I like Colby Monterey Jack)

Heat your pan on the stove… I usually do it on high, because I like to live on the edge… (plus if you know my mom or nana, you will understand that that’s genetic.) While your pan is heating, place your chicken on your tortilla and top with your cheese. (Sorry, no measurements here… It just depends on how much you like cheese, so eyeball that sucker!) Wrap it up like a burrito (or fold it like a quesadilla) and place it in the pan folded side down… After about a minute… or once it’s browned on that side… (or once it starts smoking and it’s a little blackened; don’t worry, it’s still pretty yummy if this happens)… Flip it and repeat on the other side.

BAM! You’re done. Serve with sweet potato fries (or tots, as pictured), or even easier and just as yummy, raw veggies. (My go to’s are carrots and broccoli.)

Next up…

Buffalo Chicken Zucchini Boats – Super yummy and low carb!

You will need:

  • Your prepared chicken (see above)
  • Zucchini (The amount depends on how many people you’re feeding and how big they’re appetites are… I usually eat a whole one, myself.)
  • Your choice of shredded cheese (again, I prefer Colby Monterey Jack)

Preheat your oven to 425 degrees. While the oven is pre-heating, slice your zucchini length-wise. “Gut” your zucchini; every recipe I’ve come across for zucchini boats suggests using a melon baller (whatever that is), but I usually just use a measuring spoon. Sit about half of your zucchini “guts” aside and line your zucchini boats on a baking sheet. In a bowl, mix your “guts” and buffalo chicken mixture. Fill the zucchini boats and top with cheese. Cook zucchini for about 20 minutes, or until your zucchini is the softness you desire.

BAM! You’re done. Again, I like to serve with sweet potato fries, but you could explore other options… Because, #merica.

Buffalo Chicken Loaded Sweet Potatoes – the recipe that surprised me the most

I know what you’re thinking… Ew. But I feel in love with this recipe, though I ended up doing a bit of tweaking. The original recipe’s cooking directions for the sweet potatoes were off and it called for homemade buffalo sauce… Ain’t nobody got time for that!
You will need:

Baked sweet potatoeschicken sweet potato

  • Prepared chicken
  • Shredded cheese of your choice (I think you already know by now what my favorite is!)
  • Extra ranch for topping (optional)

Depending on the size of your sweet potatoes, the cooking time will vary.  (Because some a GINORMOUS and will take all day, it seems like.) But a set of general directions would be, stab those bad boys with a fork, pop them in the oven at 350 degrees and cook for about 60 minutes or until they’re soft.

Depending on the size of the potato and your appetite, you can cut them (almost) all the way through like a normal baked potato or for those ginormous sweet potatoes, slice them in half. Add your chicken and cheese and pop them back in the oven to melt the cheese (or if patience is an issue, nuke them in the microwave), then drizzle with ranch.

BAM! You’re done… I usually serve with steamed broccoli, but this recipe can stand alone with out any sides… Though it’s probably a really good adult decision to add a veggie in there.

That’s all I have for now, guys. As you can see, my cooking and recipes don’t offer many measurements (hello, you’re reading a blog called Organized Chaos), but they are super simple and yummy… I mean, if the chicken finger fiend over here will eat it, you know it’s good!

Thanks for stopping by and feel free to share!

Stay tuned for more foodie posts.