Poached & Pumpkin

Monday night, Dave and I ate leftovers... ya know from our Sunday feast.  Tuesday, I got home and cooked another recipe I saw in Cuisine Tonight Magazine: Salmon Hash with Poached Eggs but I changed from using white potatoes to sweet potatoes.

Salmon Hash with Poached Eggs:
Ingredients:
1b of Salmon, seasoned with salt and pepper
4 tablespoons of olive oil, divided
2 medium sized sweet potatoes, diced
1 cup chopped asparagus
1/2 cup of red onion,  chopped
1/2 cup chopped green pepper
1/2 cup chopped red pepper
2 eggs poached
Instructions:
Preheat oven to 425º . Sear salmon in 1tsp. oil over medium heat.  Cook until brown and crisp on one side and flip. Cook for about 4 minutes on each side. Remove from skillet. Brown potatoes in same skillet over medium high heat. Transfer potatoes to a baking dish and cook in the oven. Add asparagus, onions and the rest of the veggies in the same skillet and cook for 5-10 minutes. At the same time, boil water and poach the eggs.  Remove potatoes from oven and combine with the other veggies, season if needed.  Plate veggies, then salmon, then poached egg.

 I am sort of obsessed with poached eggs and I loved all these flavors together. I definitely recommend this dish!

On Wednesday night, I made Susie from We are Not Martha's Pumpkin Chicken Tacos.  For cooked veggies, I saved half the mixture from Tuesday nights dinner and used it in this dish.  I love prepping ahead especially since I work such long days and get home late! I loved everything about this dish and it tasted even better today for lunch.  The one thing I might to differently next time is to remove some of the jalepeno seeds- the heat was hot!

Pumpkin Chicken Tacos
Ingredients:
Leftover cooked veggies (red pepper, green pepper, red onion, asparagus) 
1 t chili powder
1 lb. chicken breas cut into bite-sized pieces
1 can pureed pumpkin, 15 oz.
1 jalapeno peppers, chopped
2 ears of corn, cut off the cob
6 flour tortillas
1/2 C Mexican blend cheese, shredded
1 tomato, chopped
Couple handfuls arugula
Instructions:
Cook the veggies in a hot skillet (or microwave your leftover veggies from the night before). Cut up the chicken into bite size pieces and saute in hot skillet until browned on all sides.  Then add in the jalapeno.  Mine packed a lot of heat.. and I love heat, but wow... maybe I should take some seeds out.  Next up, add the pumpkin.  
Then the corn cut directly off the cob and cook with chicken.  Once chicken is cooked through, make the tacos!  
Start with a warmed flour tortilla, add veggies, then pumpkin chicken, tomatoes, cheese and arugula. It's difficult to eat, but roll it up and eat it up!


Don''t these look awesome??? 

They WERE!  Thanks Susie!!!!!!!

And pack some for lunch the next day.  Trust me, it's worth it!

 And it's way past my bed time! Last long run of my training on Saturday- 20+ Wish me luck!