Tag: #comfortfood

Taco Stuffed Sweet Potato

Lisa Kidd

If you’re craving tacos but want something a little different, this Taco Sweet Potato is the perfect twist! It’s warm, filling, and loaded with bold taco flavor—plus it’s easy to customize based on what you have on hand.

I start by baking sweet potatoes at 375°F for about an hour until they’re soft and tender. While the potatoes bake, I sauté a diced onion with one pound of ground pork (ground beef works great too) until the meat is browned and the onions are soft.

Next, I add one packet of taco seasoning along with about ¾ cup of water (or whatever the packet instructions recommend). Bring the mixture to a boil, then reduce the heat and let it simmer until the sauce thickens. While the meat is simmering, warm up a can of refried beans—I used black bean refried beans for extra flavor.

To assemble, slice open your baked sweet potato and add a little butter and salt if desired. Spoon one to two tablespoons of refried beans onto the potato, followed by a scoop or two of taco meat. Finish with shredded cheese, salsa, and a dollop of sour cream.

This Taco Sweet Potato is comforting, satisfying, and perfect for a fun dinner idea or even meal prep. It’s definitely a must-try!

Viral Sweet Potato Stuffed With Cheese (Bariatric-Friendly Take)

Lisa Kidd

Viral recipes don’t always work for a bariatric lifestyle—but every once in a while, one catches my attention. The sweet potato stuffed with cheese, originally shared by Courtney Cook, is one of those recipes I had to try for myself.

Sweet potatoes often get a bad reputation, but when eaten in moderation and paired with protein and fat, they can absolutely have a place in post-op life. This recipe is simple, comforting, and incredibly customizable.

Why This Recipe Works for Bariatric Living

  • Simple, whole-food ingredients
  • Easy to control portions
  • Can be paired with added protein if needed
  • Comfort food without feeling over-the-top

How I Made It

I baked my sweet potato until soft, cut one end off, and ran my knife down the center of the potato, and stuffed it with cheese, allowing it to melt into a creamy, satisfying filling. From there, you can customize it—add protein, seasonings, or keep it simple depending on your goals and tolerance. I cut mine in quarters, added some chicken and green beans to my plate to make a rounded-out meal. Delish!!

Bariatric Tips

  • Focus on portion size
  • Consider adding protein (chicken, ground beef, cottage cheese, etc.)
  • Eat slowly and mindfully
  • Remember: balance > perfection

Viral recipes don’t have to be off-limits. With a little intention, they can be enjoyed in a way that supports your bariatric journey.

If you love trying viral food trends through a bariatric-friendly lens, be sure to follow Bariatric Living for more recipes, encouragement, and real-life after surgery.

Mom’s Bean Salad: A Recipe Filled With Memories

Lisa Kidd

Some recipes live on a page. Others live in your heart.

This bean salad is one of those recipes for me.

My mom used to make this for me, and it was always my favorite thing she made. There were no measurements, no fancy ingredients — just simple food made with love. Especially around the holidays, I find myself missing both my mom and dad, and recreating this dish helps me feel close to them again.

This isn’t a “perfect” recipe, and that’s exactly the point. It’s meant to be made to your taste, just like my mom always did.

Ingredients (All To Taste):

  • Kidney beans
  • Hard-boiled eggs, chopped
  • Shredded mild cheddar cheese
  • Onion, finely diced
  • Green pepper, diced
  • Celery, diced
  • Mayonnaise
  • Yellow mustard
  • Salt

How to Make It:

  1. Drain and rinse the kidney beans.
  2. Chop the hard-boiled eggs and vegetables.
  3. Combine everything in a bowl.
  4. Add mayonnaise and a squirt or two of yellow mustard.
  5. Season with salt.
  6. Stir gently and adjust everything to your liking.

That’s it. No rules. No pressure.

A Note for Bariatric Living

This recipe can easily be adjusted based on your personal needs. You can change ingredient amounts, swap items, or enjoy it in smaller portions. What matters most is that food can still be meaningful, comforting, and nourishing after bariatric surgery.

Sometimes, healing comes from honoring where we’ve been — and who loved us along the way.

💛

Autumn Skillet Dinner

Lisa Kidd

There’s just something about fall that makes you crave warm, cozy meals — and this Autumn Skillet Dinner fits the season perfectly. It’s packed with flavorful smoked beef sausage, sweet roasted vegetables, caramelized onions, and a simple garlic-butter sauce that brings everything together.

This dish is hearty, colorful, comforting, and comes together with simple ingredients. You can enjoy it on its own or serve it over jasmine rice like I did.

⭐ Ingredients

  • 2 (10 oz) packages smoked beef sausage
  • 3 medium sweet potatoes, peeled and cubed
  • 1 large onion, sliced
  • 2 (12 oz) bags Brussels sprouts
  • 2 ½ teaspoons minced garlic
  • 4 oz butter
  • Extra Virgin Olive Oil
  • Salt, Pepper, and Paprika to taste

🍽️ Instructions

1. Prep & roast the veggies

Peel and cube the sweet potatoes. Add them to a baggie with a drizzle of olive oil, plus salt and pepper. Shake until coated, then spread on a parchment-lined baking sheet.

Microwave each bag of Brussels sprouts for about 30 seconds — just enough to soften slightly. Slice them in half, add to a baggie with olive oil, salt, and pepper, shake, and place on the same baking sheet.

Bake the sweet potatoes and Brussels sprouts at 400°F for 30–45 minutes, or until tender and slightly golden.

2. Brown the sausage

Slice the smoked beef sausage. Add a drizzle of olive oil to a skillet over medium to medium-high heat. Once hot, add the sausage and cook until browned. Remove and set aside.

3. Caramelize the onions

Add the sliced onion to the skillet with the drippings from the sausage. Add a little more olive oil if needed. Season with a pinch of salt and cook until caramelized. Remove and set aside.

4. Make the garlic butter sauce

Add the minced garlic to the skillet and stir until fragrant. Add the butter and let it melt, creating a buttery garlic sauce.

5. Combine everything

Once the roasted veggies are done, add them to the skillet along with the caramelized onions and browned sausage. Stir gently until everything is evenly coated in the butter sauce.

Season with salt, pepper, and paprika to taste.

6. Serve & enjoy

This dish is delicious on its own, but you can also serve it over jasmine rice for a heartier meal.

If you make this Autumn Skillet Dinner, be sure to tag me — I love seeing your recreations! 🍁

Veggie-Loaded Mississippi Pot Roast (Slow Cooker Version)

Lisa Kidd

If you love Mississippi Pot Roast but want a version that’s a little more hearty, veggie-forward, or family-friendly, this one is for you! I made this on vacation and it turned out absolutely delicious. Instead of using pepperoncinis, I swapped in a full blend of vegetables for a comforting, melt-in-your-mouth roast that practically makes itself.

Everything goes straight into the crockpot — no searing, no prep work, no fuss. After cooking low and slow for 10 hours, the roast becomes so tender and flavorful that it falls apart with a fork. The vegetables soak up all the buttery, savory goodness from the ranch and au jus mix, making every bite rich and satisfying.

Ingredients

  • Chuck Tender Roast
  • Red Potatoes
  • Onions
  • Celery
  • Baby Carrots
  • Ranch Dressing Mix
  • Au Jus Mix
  • Water
  • Butter

Instructions

Layer the vegetables in the bottom of your crockpot, place the roast on top, sprinkle the ranch and au jus packets, add water, and place the stick of butter right on top. Cook on low for 10 hours and enjoy the most comforting, fall-apart roast!

This recipe is perfect for busy days, cozy weekends, or anyone who loves easy dump-and-go crockpot meals. It also works great for meal prep — leftovers taste even better the next day.