Then when Kent got home from work Thursday, we had a REALLY yummy dinner that I'd never made before.
I found the recipe for this here and immediately knew he would love it. There are prettier pictures than mine on the other blog. But this is TOTALLY worth making again. Although it's not my typical healthy meal, it was fun for a celebration : ) and made the hubby happy.
Broccoli Cheddar Chicken Braid
- 2 cans Pillsbury Original Crescent Rolls (seamless is easier)
- 2 cups chicken chunks, cooked
- 2 cups cheddar cheese
- 2 cups broccoli, frozen, steamed and chopped
- ½ cup light mayonnaise ( I used plain Greek yogurt)
- 1 egg yolk
- fresh rosemary (I didn't have any)
- Preheat oven to 375 degrees F
- On a cookie sheet, spread both cans of crescents length wise and press the seams together to form a long rectangle.
- In a large bowl, combine chicken, cheese, broccoli and mayo (or greek yogurt).
- Spread mixture over the center of the dough.
- Cut horizontal strips 1 inch apart down each side of the crescent dough.
- Fold the dough strips over the top of the chicken mixture, left then right, to make a braid.
- Brush the top of the braid with a beaten egg yolk and sprinkle rosemary on top if you are fancy. ( I didn't have any).
- Bake for 28 – 30 minutes until golden brown.
For dessert I had to make something with Oreos in it, because they are his favorite. So I decided on Oreo Pudding Pie (because pudding is MY favorite!) Sorry for the lack of pictures. But you can imagine how it would look. I just got a bag of Oreos and crushed maybe 10. I whipped up some sugar-free vanilla pudding with 2% milk and added half a container of light cool whip, mixed in the crushed Oreos, poured it into a pre-made graham cracker crust, and let it set in the fridge for a couple hours. Top that with the rest of the cool whip and some leftover oreo crumbles and it is DELICIOUS. You can also freeze it for more of an ice cream pie texture.
Couscous. If you have never had couscous, oh my goodness, we LOVE IT! It's such a good break from rice or potatoes. There are all different flavors you can try. This is the only wheat one I have found but it is incredible. I like to make this with a simple chicken and veggie meal.
One of our favorite ways to make chicken is to defrost a few tenderloins, pour Italian dressing on them and let them marinate for an hour or longer. Then I sprinkle Parmesan cheese on top and cook it at 400 for 25 minutes. YUM!
And a favorite side veggie of ours is roasted cabbage. Cabbage is a super food! It's soooo good for you but doesn't taste great. But we like to slice it into 1inch sections, lay them on an oiled 9x13 cookie sheet, dash some olive oil over the top and sprinkle on garlic salt and pepper. I roast it at 425 degrees for 40-45 minutes, depending on how crispy you like it. I got the idea from Martha Stewart so it has to be good, right? Roasted veggies are AMAZING.
What else would I recommend. Ok this is only for my healthy recipe lovers.
I always eat something homemade for breakfast along with my daily apple and coffee. It's usually some sort of muffin, bread, my homemade granola (with unsweetened vanilla Almond Milk, YUM!) or yogurt, OR...it's a breakfast cookie! I saw this recipe from one of my favorite blogs, Oh She Glows for Carrot Cake Breakfast Cookies and just HAD to try it. It's definitely not dessert (aka it's healthy tasting), but I loved eating them with my coffee every morning! They have a great texture and flavor.
Carrot Cake Breakfast Cookies
- 1/2 cup chopped pecans, toasted
- 3/4 cup ground flax
- 1 cup whole wheat flour
- 1/2 cup regular rolled oats
- 3/4 tsp baking powder
- 1/4 tsp salt
- 2 tsp cinnamon
- 1/3 cup raisins
- 1 cup shredded carrots (use finest grate)
- 3 tbsp coconut oil (I used olive oil)
- 1/2 cup pure maple syrup (I used honey)
- 1/4 cup applesauce
- 1 tsp pure vanilla extract
- 1 tbsp fresh grated ginger
1. Preheat the oven to 325F and toast the pecans for 10-11 minutes. Meanwhile, prepare the batter. In a large bowl, mix together the flax, flour, oats, baking powder, salt, cinnamon, and raisins.
2. Grate the carrots and ginger (or use pre-ground, like I did). In a smaller bowl, melt the oil in the microwave for about 45-60 seconds and add in the maple syrup, carrots, applesauce, ginger, and vanilla. Stir well.
3. Remove pecans from the oven and add to the dry ingredients. Increase oven temp to 350F. Now add the wet ingredients to the dry and mix well. The dough will be very sticky.
4. Scoop about 13 cookies onto a lined baking sheet. They don’t spread much so you can put them an inch apart. Bake for 14-15 minutes at 350F and allow to cool on baking sheet.
Now that we have breakfast taken care of, let me pass on two other healthy cookies I have made lately when you need something for dessert but don't want to feel too bad about it (and when do you NOT need dessert!?) I loved these fat Oatmeal Raisin cookies from this other blog, Sally's Baking Addiction, although they are definitely not crisp at all. And if you add raisins instead of chocolate chips, they could really pass as a breakfast cookie.
Healthy Oatmeal Chocolate Chip Cookies
- 1/2 cup old-fashioned rolled oats
- 1 cup whole wheat flour (or all-purpose)
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/4 cup yogurt (greek yogurt, plain, vanilla, whatev)
- 1/4 cup applesauce
- 1 teaspoon vanilla
- 2 Tablespoons dark molasses (molasses is best but honey, agave nectar, or maple syrup will work)
- 1/4 cup dark brown sugar
- 3/4 cup Raisinets ( I just used choc chips)
- Preheat oven to 350F degrees.
- In a large bowl, mix together oats, flour, baking soda, cinnamon, cloves (I didn't use this), and salt. In a medium bowl, whisk together yogurt, applesauce, and vanilla. Mix in molasses and brown sugar.
- Pour the wet mixture into the bowl of dry ingredients. Gently mix together until just combined and no dry lumps of flour or oats remain. Fold in chocolate chips.
- Spoon cookies onto a sprayed cookie sheet, flattening slightly so they'll bake through. Bake for 10-11 minutes. Remove from oven and allow cookies to cool on a cookie rack. Cookies will stay good if covered well for 5 days. I froze half the batch and they still taste great.
Flour-less and Oil-free Peanut Butter Chocolate chip cookies
|This is a picture from the blog I found the recipe on here|
- 1 cup of smooth peanut butter (low-fat if you prefer)
- 1 cup of brown sugar
- 2 eggs
- 1/2 cup oats
- 1/2 cup whole wheat flour
- 1 teaspoon of vanilla
- 1 teaspoon of baking soda
- 1/2 cup of semi sweet chocolate chips
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon salt
- 1-2 tablespoons of crushed walnuts (optional)
- Preheat oven to 350 degrees and grease a cookie sheet with cooking spray.
- Throw into your kitchen aid mixer peanut butter & brown sugar
- Add eggs, one at a time until fully mixed. Then add flour, baking soda, vanilla, cinnamon, salt and oats until fully mixed. Stir in chocolate chips.
- Scoop dough onto the cookie sheet and press them flat a little so they cook through.
- Bake for 12-14 minutes or until tops are golden brown.
- DEFINITELY good with milk