Philly Chicken Cheesesteaks with Crispy Sweet Potato Fries

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I just love a recipe that can roll over into other meals, that was sort of the whole idea behind this blog, is to make something and then be able to make something else out of it, in as healthy a way as possible.  Like the post about the Strawberry Chicken Salad, the reason this salad can be thrown together in no time is you can have left over chicken from this post, Marinaded Grilled Chicken, and you are going right from one meal to another, which saves you time and money.  Around the holiday’s I always look for recipes that can take your leftovers from the meal and recreate them in a new way and use them up instead of putting them in the freezer, where sometimes I forget them……. yeah it happens.

This is a perfect recipe for this concept, saute up your chicken, peppers, onions, and seasoning, bake off some healthy sweet potato fries, and with the leftover filling for the cheesesteaks, I’ve made quesadilla’s, and a thai chicken flatout pizza, all yummy and different enough that it doesn’t seem like leftovers and face it, if you’re already cooking, why not make extras so you don’t have to cook from scratch every night, a huge time saver.

Here’s the cast of characters:

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Not the total amount I used, but what I could fit into the picture.

1 1/2 lbs chicken breast sliced thinly

2 bell peppers, sliced thinly

1 large onion,sliced thinly

2 TBSP Oregano

Salt and pepper

Whole Wheat Sub Rolls

Slices of Provolone Cheese

2 medium sweet potatoes, sliced in to planks

Chili powder

Olive Oil

Scrub you sweet potatoes well, and slice into planks, placed on a large sheet pan so they are not crowded, then drizzle with Olive oil and sprinkle with chili powder.  I don’t find regular chili powder hot, just a nice flavor.  I have used a Chipotle Chili Powder and that does have a kick to it, so I’d use that sparingly.  Bake in the oven at 425 degrees for 30 to 45 minutes until crispy and brown, turning once halfway through.

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Next take a grill pan or skillet and heat to medium and drizzle in 2 TBSP of olive oil, sprinkle chicken with oregano, salt and pepper and add to pan. Cook for one minute turn and add peppers and onions, and continue to saute until chicken is done. Put chicken mixture in rolls, top with cheese and put in oven with the fries until cheese melts.

From the left over filling I made:

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Barbecue Quesadillas

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