Fun to Say

Some things are just fun to say, or at least try to say… like Conshohoken, Cuyahoga, Passyunk, or Copenhagen…I quite enjoyed saying Enchilada Frittata!

Green Enchilada Frittata

8 slices

  • 2 lb zucchini
  • 1 cup bell pepper, chopped
  • 1/2 cup onion, chopped
  • 1 cup broccoli
  • 1 cup Green Chile Enchilada Sauce, divided
  • 1/3 cup Greek plain Non-fat Yogurt
  • 1/3 cup Fat Free Shredded Cheddar
  • 1/2 cup liquid egg substitute
  • 1/2 tsp Season All-Seasoned Salt
  • 1/2 tsp red pepper flakes
  • 1 1/2 tsp chili powder
  • 1/2 Tbsp granulated garlic
  • 1/2 tsp chili powder, topping

Preheat the oven to 350F. Using a spiralizer, spiralize the zucchini onto paper towels. Change the paper towels a few times to help rid the zucchini of excess water. Whisk together yogurt, cheddar, eggs, seasoned salt, red pepper flakes, chili powder, and granulated garlic, and 2/3 cup green enchilada sauce. Chop the bell pepper (green, if your want to stick with the theme), onion, and broccoli.

After a few rounds and changing paper towels, use kitchen shears to roughly cut through the spiralized veg, then toss in with your other bowl of vegetables. Evenly distribute the vegetables into a 9-inch pie pan, sprayed well with non-stick cooking spray. Pour the egg mixture over top and bake, uncovered, for approximately 25 minutes. Remove from the oven, and spread the remaining enchilada sauce over the top, followed by the chili powder, for topping. Return to the oven until fully cooked through, approximately another 10 minutes.

Wait about 5 minutes for the frittata to set before slicing.

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Nutrition (1/8 of recipe):

Calories:72, Fat: 1g, Sat. Fat: 0g, Cholesterol: 1mg, Sodium: 316mg, Carbs: 10g, Fiber: 2g, Sugars: 5g, Protein: 6g

Newsfeed Gold

Most of the time, you’re scrolling down your facebook feed, repost animal videos or ‘liking’ a status, or bitching about that damn snow plow creating a 5 foot wall so you can’t get to you car…

(yeah, we got our first big snow storm)

Sometimes, you stumble upon an excellent Buzzfeed vid… But I owe this one to TipHero…

Turkey & Swiss Pinwheels with Dijon Poppy Glaze

serves 820160123_170734

Inspired By TipHero

The Base:

  • 1 can refrigerated Pizza Dough
  • 1/2 lb deli smokeed turkey, thinly sliced
  • 10 slices fat free Swiss cheese

The Glaze:20160123_165258.jpg

  • 3 Tbsp light buttery spread
  • 1/2 Tbsp Splenda brown sugar blend
  • 1 TBSP Worcestershire sauce
  • 1 TBSP Dijonaisse
  • 1 tsp poppy seeds
  • 1 tsp chia seeds

Preheat oven to 350 degrees F. Line a 9×13-inch baking dish with parchment paper. On a silicone mat or lightly floured cutting board, roll out your pizza dough until it’s about 12 x 18 inches.

Break your slices of cheese into quarters and evenly distribute on the dough. Then distribute the turkey.

Gently, but some-what tightly, roll up the dough. Cut the roll into eight equal slices and lay them in a baking dish.

In a bowl, combine the buttery spread, Splenda, worcestershire sauce, dijonaisse and poppy and chia seeds. Microwave 2- to 25 seconds. Stir until butter and sugar are completely melted. Spoon the glaze over the tops of the pinwheels. Bake for 25 minutes.

Bam, Baby!

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You’re Welcome.

Let’s make it a bit more lean by substituting turkey for ham, and add a bit of fiber but maintain the nuttiness but tossing some chia seeds in with the poppy seeds. We also were able to seriously cut back on the butter by using dijionaise.

The best part?

Of course the bubbly melted cheese! But, no! That;s just a bonus! The real shining star is this glaze! Oh my goodness! I want it on everything!!! Just sweet enough, just tangy enough!

Mom has a mild obsession with Pillsbury Buttery biscuits and she had two dough patties left that didn’t fit on her baking sheet. I wound up making her mini versions using her black forest ham. “I want your cheese,” she says. Usually when she refers to MY food, shes being sarcastic, but this time she wasn’t. “It’s fat free Swiss,” I replied. “What? Really! I don’t even like Swiss.” So there ya go, folks, trick your parents to better their health and expand their palate…

Manly (and Slimming)

Hey all you Manly Men out there! Take a bite of this! 

20151203_204614_001-1[1]London broil is a rather inexpensive piece of beef, can easily be frozen and thawed, and doesn’t get tough in the soup-making process. It was also convenient since I happened to find a ton of it in the freezer… Cubing the steak is super easy when cutting a partially thawed piece.

Vegetable Beef and Barley Soup

makes 16 servings

    • 1 1/2 lb london broil, trimmed of fat
    • 6-8 Tbsp brown gravy mix, low sodium
    • 2/3 cup onion, chopped
    • 1 Tbsp garlic, minced
    • 2 Tbsp paprika
    • 1 Tbsp thyme, dried
    • 2 tsp oregano, dried
    • 1 tsp parsley, dried
    • 1 Tbsp minced/chopped dried onion
    • 1 tsp ground rosemary
    • 3/4 to 1 tsp black pepper, to taste
    • 1/4 to 1/2 tsp salt, to taste
    • 1 bay leaf
    • 6- 7 cups water
    • 4 cups chicken broth, fat free, low sodium
    • 2 cups beef broth, fat free, low sodium
    • 3/4 cup barley
    • 1 (15oz) can diced tomatoes, low sodium
    • 2 1/2 cups celery, chopped, including leafy ends
    • 1 1/2 cups carrots, chopped
    • 2 cups kale greens, rough chop
    • 2 (10oz) mushrooms, white button, chopped
    • 1 cup green beans, cut (frozen will work)
    • fresh parsley, chopped, to garnish (optional)
    • oyster crackers (optional)

Cube the london broil into equal bite-sized pieces and place in a large pot. Add the onions through rosemary. With a large spoon, toss everything in the pot to coat the meat and onions.

Place the pot over low heat, add water and broth and cover. Allow to simmer for 40 minutes, or so. Add barley, cover, and bring to a boil. Once at a boil reduce heat back to low, add vegetables, cover and allow soup to simmer for 1 to 2 hours.

*I’m curious if using Italian seasoning could substitute many of the green herbs… let us know in the comments if you try!

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Keep covered, remove from heat, and allow soup to cool. Refrigerate, freeze, or my favorite recommendation… Mangia! Top and garnish to your liking.

Nutrition based off 6 Tbsp gravy mix

119 calories!

Ha! I’ll take TWO!

Pin-tresting

Apples and cheese are a classic fondue pairing. So on Pintrest, it really doesn’t surprise me that there are so many apple-cheddar pies. Some put the cheese in the crust, others in the pie, and others on top. And it didn’t just stop at cheddar and pie. There was Brie, and gallettes, and hand pies, soups, and dips.

You all know my experimentality and how much I adore playing in the kitchen. Needless to say, Pintrest got my gears turning… Some food combos just taste odd together, like this grapefruit protein shake I made one time (not a good post, Pintrest)… But lets face it… bacon goes with EVERYTHING!

Apple-Cheddar-Bacon Pie

serves 8

  • 11 slices thin slice turkey bacon (2 slice for 35 calories)
  • 3 apples (enough to yield 4 cups)
  • 1 medium onion (about 2 1/2 in diameter), finely diced
  • 1/2 cup celery, finely choppedWP_008337
  • 1/2 cup water
  • 3/4 tsp ground sage
  • 1/4 to 1/2 tsp thyme, to taste
  • 1/2 Tbsp garlic, minced
  • 1 Tbsp Splenda Brown Sugar
  • 1 Tbsp granulated Splenda
  • 1 tsp cinnamon, apple pie spice, or pumpkin pie spice
  • 1/8 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tsp vanilla extract
  • 2 tsp lemon juice
  • 1/3 cup water
  • 1/2 Tbsp cornstarch
  • 1 1/2 cup fat free shredded cheddar cheese, divided
  • 1/4 cup Fiber One bran cereal
  • 1/4 cup unsweetened applesauce
  • salt and pepper, to top

Preheat the oven to 350 F. Spray a 9-in pie pan with nonstick cooking spray and weave 8 slices of turkey bacon. Line the last three slices of bacon around the walls of the pie pan to create the crust. I found that making a little tear in the middle of those three slices helps keep the bacon from rolling down the sides of the pan. Bake for 20 min.

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In the meantime, core and thinly slice the apples. Then, cut your slices in half and measure 4 cups. Combine the apples, celery, and onion in a large skillet on medium heat with 1/2 cup of water. Cover with a lid for 10 minutes. Remove the lid and sprinkle with thyme, sage, garlic, Splendas, cinnamon, salt, pepper, vanilla, and lemon juice. Toss the mixture. Whisk the cornstarch with cold water until dissolved and pour over apple mix. Recover with the lid until bacon crust finishes baking.

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Meanwhile, in a food processor, chop 3/4 cup shredded cheddar. Set aside. Next, process the cereal until extremely fine. Add the remaining 3/4 cup cheddar to the processor, and blend until evenly distributed.

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Stir just the processed cheese into the apple mix, and transfer mix to the baked bacon, spreading the cheesy blend evenly over crust. Return to the 350 F oven for 15 minutes.

Lastly, add the unsweetened applesauce to the processor of cheese and Fiber One crumbs and blend until a crumble is created. Get messy, and use your hands to crumble on top of the warm pie. Sprinkle with a little salt and pepper and return to the oven for a final 25 minutes. Let it cool for about 10 minutes, while you make the optional sauce.

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What really is the icing on the pie is this sweetened thyme yogurt sauce!

Thyme Yogurt Sauce

  • 1/4 cup plain non fat Greek yogurt
  • 1 Tbsp sugar free syrup
  • 1/2 tsp dried thyme

Blend and dollop!

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Rather than sticking with the sweet/tart, salty feel, I wanted something a little more savory. I was really impressed that the bacon crust stayed perfectly together when the pie was sliced. I was  even more impressed by the the afterthought of dressing up some yogurt. Thank goodness for that afterthought, too, because it tied all the sweet and savory flavors if the pie together.

Nutrition: (1/8 of pie and 1/2 Tbsp sauce)

Calories:119, Fat: 2g, Sat. Fat: 0g, Cholesterol: 14mg, Sodium: 391mg, Carbs: 17g, Fiber: 3g, Sugars: 9g, Protein: 10g

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I would imagine that this could also be served with an over-easy egg, where the yolk would act as the yogurt sauce.

I’ve sort of rediscovered my love for apples recently so you may see another apple pie riff sooner that you think.

Summer Memo

I know its not winter, but by the way Mother Nature has been treating us, I don’t think she got the memo… So on such a cold, rain day as today, I believe a warm, cozy, creamy meal is well called-for.

After seeing this recipe on Pintrest, I thought… I like veggies.. I like cheese… Makeover!!!

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Winter Veggie Casserole

6 servings

  • 12 oz package frozen Winter Blend vegetables (broccoli and cauliflower)
  • 12 oz package frozen California Blend vegetables (broccoli, cauliflower, and carrots)
  • 1/2 7.5 oz pkg fat free shredded cheddar cheese
  • 1/2 7.5 oz pkg fat free shredded mozzarella cheese
  • 1 4-5 oz can (2 servings per can) water chestnuts, sliced, drained
  • 1 8 oz can bean sprouts, drained
  • 1 can 98% fat free cream of mushroom soup
  • 1/3 cup plain non fat Greek yogurt
  • 1/3 cup Dijionaise
  • 1 onion, chopped
  • 1/3 cup liquid egg substitute
  • 1 tsp garlic powder
  • 1 tsp salt
  • Dash of Pepper

Preheat the oven to 350 F. In one bowl, combine the vegetables. In another bowl combine the cheeses, and in a third bowl combine the remaining ingredients (I also added a finely chopped jalepeno for heat). Add half the cheese mix to the bowl of food glue (the soup-yogurt-egg- spice combo). Once well-combined, evenly coat the mixed vegetables.

Spray a 9 x 13 dish with non-stick cooking spray. Transfer the coated vegetables to the dish, and evenly spread into the corners. Top the casserole with the remaining cheese blend.

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Bake for 1 hour, uncovered.

Nutrition: per 1/6

Calories:207, Fat: 1.1g, Sat. Fat: 0g, Cholesterol: 10mg, Sodium: 1503mg, Carbs: 21g, Fiber: 5g, Sugars: 5g, Protein: 24g

I served this with steak, and a doggie bag for pops to take with him. You could probably add the protein to the actual casserole, as well, and then bake it…. Or for a meatless meal, like I did, eat 1 1/2 servings for about 300 calories!

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Whats not to like? The crispy cheese shell? The creamy blend hiding just beneath it? Exactly! Dig in!

I started thinking about how versatile this recipe is. With the water chestnuts and bean sprouts, I began to think about playing on the Asian influences and tweaking this with Asian sauces and seasonings. I think my favorite part of the this were the carrots. I just love how cooking carrots brings out their naturals sugars and sweetness!!

Mama’s Lean-zagna

Meatloaf, Chicken Cordon Bleu, Chicken Noodle Soup, Honey Mustard… just a few of the make-overs I’ve done of my mom’s hit meal! But I cannot forget the lasagna!

Lean-Zagna

24 servings

  • 2 lbs 99% lean ground turkeyWP_007931
  • 1 to 1 1/2 tsp crushed red pepper
  • 3 Tbsp minced garlic
  • 1/2 tsp ground oregano
  • 1 Tbsp dried chopped onion
  • 4 tsp garlic powder
  • 2 Tbsp granulated Splenda
  • (72oz+4lb3oz) (about 15 cups) your favorite sauce
  • 3 (11oz) bags fat free shredded mozzarella
  • 2 lbs fat free ricotta
  • 24 oz lasagna noodles (no-boil if possible)*
  • 1/4 cup reduced fat grated Parmesan

In a large pot, break up and brown the ground turkey. Make sure there are no chunks of meat, make it a nice fine ground. Over medium-low heat, add the spices and Splenda, and toss to coat the meat. Top with sauce, stir, cover, lower the heat and simmer for 30 minutes.

Preheat the oven to 325 F. Combine the ricotta and mozzarella in a bowl, reserving 1/2 cup of the mozzarella. Coat the bottom of a large pan, about 17 x 12 (this is the one time I choose a disposable pan, like a large rectangular roaster) with sauce. Line one layer of lasagna noodles, with edges slightly over lapping. Evenly distribute some of the cheese mix over the noodles. Ladle another ladle of sauce and use the back of the ladle to smooth and even out the layer. Place another of noodles down and repeat with the cheese and sauce. Repeat this process, reserving a small amount (about 1/2 to 3/4 cup) of the cheese mix, until you’re out of noodles (about 3 or 4 layers).

Top the last layer of noodles with the reserved cheese and the remaining sauce. Smooth out the layer with the back of the ladle and distribute the reserved mozzarella and the Parmesan topping.

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Bake for 90min. Let it rest 5 minutes before cutting (6 x 4) and serving.

*If NOT using no-boil, just ensure you make up for it by using more gravy (and by gravy, I mean sauce), because the noodles will absorb a decent amount of liquid, and no one wants a dry lasagna.

WP_007932Nutrition (per 1/24, 1 piece)

Calories:291, Fat: 3g, Sat. Fat: 0g, Cholesterol: 15mg, Sodium: 902mg, Carbs: 37g, Fiber: 5g, Sugars: 15g, Protein: 28g

**Nutrition info based off using an 80 cal sauce. If you use a lighter sauce, congrats! You cut more calories!

Oh man! All of the delicious flavor of mom’s lasagna without all the guilt!

While waiting for this to bake I put this together for my kitchen… I think after all my hard work I deserve a nice hunk of lean-zagna!

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Refreshing Shake

So who’s ready for the first protein shake recipe of the year????

I’ve made shakes since the new year but, wow, was this one blog worthy! So much so, that I dropped everything I was doing to write this up!

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Outside the original Starbucks! Best Caramel Macchiato ever!

I was watching Unique Sweets, last night, and they highlighted a cheesecake business, The Confectional, located in Pike Market! I love Pike Market! I spent a week in Seattle a few years ago with Phi Theta Kappa at my first International Convention! Every morning, I walked down to the Market to get fresh produce.

Anyway, they mentioned this lemon white chocolate cheesecake and the gears started to turn… Dang, that sounds good…

Lemon White Chocolate CheesecakeWP_007575

  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 Tbsp cheesecake pudding mix, sugar free, fat free
  • 1 1/2 Tbsp sugar free white chocolate syrup
  • 1 scoop protein powder (I used cookies n’ cream)
  • Ice
  • Water
  • 1/4 tsp xanthum gum (optional)

Blend everything and enjoy! Top with a sprinkling of cinnamon, if desired.

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I topped mine with some cinnamon and Fiber One bran cereal to complete that cheesecake feel! I loved it! It was refreshing and unbelievably fragrant!

I started thinking about the many ways you could make this using any combination of the following:

  • lemon pudding mix, sugar free, fat free
  • white chocolate pudding mix, sugar free fat free
  • lemon syrup, sugar free

Let me know how yours turn out!

 

If I Only Had A Beer…

Barry and I have a a serious weakness for soft pretzels. In all honesty, anywhere, anytime describes our craving for the baked dough! Therefore, I set out to duplicate his favorite pretzel: Auntie Anne’s Jalapeno Pretzel.

Jalapeno Cheddar Pretzel

based off CCK’s recipe

makes 12WP_005723

  • 1 cup flax milk
  • 1 tsp white sugar
  • 1 Tbsp or 1 packet yeast
  • 1 cup all purpose flour
  • 1 1/2 cup whole wheat flour
  • 1 tsp salt
  • 1 Tbsp light brown sugar
  • 1 Tbsp Splenda brown sugar blend
  • 2 Tbsp light butter spread
  • 1/2 cup pickle jalapeno slices, roughly chopped
  • 1/2 Tbsp granulate garlic
  • 1 Tbsp whole wheat flour, for dusting
  • 1/3 cup baking soda
  • 3 cups warm water
  • 1/2 cup fat free shredded cheddar cheese, finely chopped
  • more chopped jalapeno slices, if desired

Heat the milk and white sugar in the microwave for about 1 minute. Sprinkle the yeast on top, and set aside. (After about 5 minutes, the yeast with foam and bubble.) Meanwhile, in a large bowl, combine the flours, salt, and brown sugars. Cut in the butter spread. Combine with the yeast mixture, using your hands or stand mixer for around 5 minutes. (The dough will be tacky.)

Cover the large bowl of dough with a towel, and put in a warm place 70 minutes. (I microwave the bowl for 30-40 seconds and leave it in the microwave to rise). Preheat oven to 350 F and line a baking sheet with parchment paper. Proceed to spray the parchment paper with non-stick cooking spray. In a separate container, dissolve the baking soda in the warm water, and set aside.

Using your hands, mix in the chopped jalapeno and granulated garlic. Divide the risen, sticky dough into 12 even pieces (6 for larger pretzels). Sprinkle 1/4 tsp of the remaining flour around the first piece of dough. Roll it out into a thin strip of dough and make into your pretzel shape. (The technique Auntie Anne’s uses is a lot harder than it looks). Dip your shaped pretzel into the baking soda, shake to dry, and place pretzels on the sprayed parchment. Repeat this with the remaining dough.

Evenly sprinkle the chopped cheddar, and additional jalapenos, if desired, over the pretzels and bake for about 22 minutes. Just keep an eye on them after about 18 minutes.

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Nutrition (1/12):

Calories: 119, Fat: 1.1g, Sat. Fat: 0.1g, Cholesterol: 0.6mg, Sodium: 141.6mg, Carbs: 22g, Fiber: 1.8g, Sugar: 2.2g, Protein: 4.6g

Even if you make 6 large pretzels, this recipe saves you about hundred calories  and half the fat, from the Annie’s alternative!!

What a concept!

After making these, I met up with Barry and a few friends to celebrate a birthday. Upon arriving (I was late since I had work), Barry had a plate with about 3 bites of some cheesy, doughy thing on it. “I saved you the last bit of this…” What is it? It was a soft pretzel smothered in crab dip, monterey jack cheese, and green onions.

On the next batches of pretzels I have two goals:

  • Make my crab dip and smother my homemade jalapeno cheddar pretzel!
  • Work on perfecting a version of Auntie Anne’s Sweet Almond pretzel! That is truly my weakness when I’m at the mall! I can smell it 2o stores away!

Warm Bellies

Delaware is chilly and I need to warm up! Using Hungry-Girl’s idea, I whipped up this baby!

Brothy Chick n’ Dumplings

serves 8

Broth:

  • 1 cup onion, chopped
  • 1 3/4 cup celery, chopped
  • 1 1/2 cup carrots, choppedWP_005191
  • 1 tsp garlic, minced
  • 2 cups water
  • 2 (14oz) cans reduced sodium, 98% fat free chicken broth
  • 12 oz chicken breast
  • 3 cups mushrooms, sliced
  • 1 bay leaf
  • 1/4 tsp Salt
  • 3/4 tsp ground black Pepper
  • 1/8 plus 1/16 tsp Ground rosemary
  • 3/4 tsp Thyme
  • 2 cups peas, frozen or 2 cups cut green beans,frozen (optional)
  • 1 (10.75oz) can 98%fat free cream of chicken condensed soup

Dumplings:

  • 1 1/2 cups Bisquick Heart Smart
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1/8 tsp ground rosemary
  • 2/3 cup flax milk

WP_005185Spray to bottom of a large pot with non-stick cooking spray. Ad celery, carrots, onions, and garlic, over medium-high heat, and cover to sweat the vegetables, about 6 – 8 minutes. Stir the vegetables, add chicken broth, chicken breasts, mushrooms, salt, rosemary, thyme, pepper, bay leaf, and water. Cover and bring to a boil. Reduce heat to low, and simmer until chicken is cooked through, about 20 minutes.

Remove chicken and transfer to a bowl. Re-cover the pot, and let contents continue to simmer. Meanwhile, use two forks to shred the chicken breast. Add shredded chicken to the pot. Stir in the can of condensed soup and, optional, frozen peas. Stir thoroughly and raise heat to medium low; return stew to a simmer.

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While the broth is forming, preheat oven to 350F, whisk dumpling ingredients, and dollop on a baking sheet lined with parchment paper. Dollop the batter onto the baking pan (I used a cookie scoop), to get a minimum of 16 dumplings. Bake for 5 minutes, then transfer to simmering pot. Recover the pot, and continue to simmer for 10 minutes. Remove the bay leaf.

Scoop  1 1/2 cup, plus two dumplings into a bowl. I topped our bowls with a little grated cheese!

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It was just what I needed to both warm and fill me up! I won’t lie… I kept sneaking the leftovers for the rest of the night!

Bundo Bleus

Monday, yesterday, began with a adrenaline. I had planned on an early morning, to cook today’s featured recipe and bring it up to Philly. The alarm never went off, and I woke up to Barry, telling me it was 9am. WHAT?! I jumped out of bed and ran downstairs to toss the dish in the oven and get ready for our day in Philly.

The following is a recipe that gets filed away under comfort food. Its a recipe, that is a specialty of my moms, that I’ve minimally altered to cut some fat and calories. I grew up falling in love with this meal and have great memories of being my mom’s sous chef.

Not only is this a favorite of mine, its a favorite of my Aunt Chrissy’s. My mom and I would bake a batch for her birthday every year and for the past few years, I’ve continued the tradition, each year playing around with recipe.

Bundo Cordon Bleu

makes about 18 rolls

  • 1 box chicken stuffingWP_004554
  • 5 Tbsp Sugar free pancake syrup, (OR 3 Tbsp honey, or agave (or a combo)), divided
  • 2 lbs chicken breast
  • 2 cans 98% fat free Cream of Chicken condensed soup
  • 6 slices 96% fat free honey ham (around 60 cal per serving)
  • 5 slices thin-sliced provolone cheese (around 40 calories per slice, like Sargento)
  • 6 slices fat free sharp, cheddar, or American cheese (around 30 calories per slice)

Boil 1 1/2 cups of water in a pot. Once boiling, add 1 Tbsp sugar free syrup, followed by the box of stuffing mix. Turn off the heat and partially cover pot with a lid, to vent. In the meantime, carefully filet the chicken breast into thin slices, about 18 filets total. Set aside. In a bowl, empty the two cans of cream of chicken and 3 Tbsp of syrup. Set aside. Slice the provolone into 4 quarters, each slice, the sharp cheese into 6 slices, per slices, and the ham into 3 or 6 slices, per slice.

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Scoop 1/2 cup of the sweetened, condensed soup into the bottom of a 13 x 9 pyrex, and evenly coat its bottom. Lay a chicken filet out. (If necessary, to allow more surface area, place the breast under a piece of clear wrap and pound with a meat mallet). Do this to each chicken fillet. WP_004547 Preheat the oven to 350 F. Fill each fillet by laying one quarter of provolone, two slices sharp cheese, and one to two slices of ham, depending on how it was sliced). Scoop 1 Tbsp of the sweetened stuffing on one side of the chicken and roll the breast closed. Place this roll on the thin layer of soup in the pyrex. Repeat this filling and rolling process with each chicken fillet, rolling tightly, and placing them snug in the dish. WP_004549 WP_004550

You may have stray pieces of chicken. Chop these up and stir into soup mix. After all the rolls have been made, evenly coat the rolled breasted with the entire bowl of chicken soup. Lastly, crumble 1/4 cup of the prepared stuffing over the entire dish (which will crisp while baking).

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Cover the pyrex tightly with foil and bake for 30 minutes. Remove the foil, rotate the dish 180 degrees and bake uncovered for an additional 20 minutes. Allow the dish to rest for 15 minutes. WP_004565 You will have about 1/2 cup remaining of stuffing. I find that dads are a great way to rid of this. WP_004574

Nutrition: (per roll, 1/18 recipe) Calories: 124, Fat: 3.4g, Sat. Fat: 0.6g, Cholesterol: 82mg, Sodium: 530mg, Carbs: 8.9g, Fiber: 0.9g, Sugar: 1.1g, Protein: 14.5g

Its almost too hard to resist when you pull it out of the oven. Somehow, I pulled myself together and refrained myself, so I could eat it for tonight’s, Tuesday’s, dinner. As odd as it sounds, this stuff is even BETTER as leftovers! I can’t believe my mom has actually given me permission to share this recipe! Grant it, its my version, but her recipe is coveted; I mean lock and key!

Our Veteran’s Day, Monday, adventures consisted of a trip to the cemetery with my grandmother to give my hero, my vet, my poppop, a copy of my nursing license! After spending some time with mommom, Barry and I hit a few health food stores, since I was in a weird mood and really did not want to go home. While we were out, we found these adorable apples, called Lady Apples! How cute!

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I invited Barry and dad over for dinner, prepared some stuffing, as well as cut green beans and onions. We sat down and ate dinner, while watching a movie. “Dinner and a movie?” dad asked. “This was a pleasant surprise!” I have to warn you, folks, that this recipe is addicting! There is NO WAY you can eat just one roll! We all went back for seconds! Yes, even I grabbed another! When the lights came back on, dad cracked me up! “Oh, I missed some!” and her began to eat what was left on the bowl. “That was plate-lickin’ good, Bunch!” (Dad calls me “Bunch.”)

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There ya have it! Its “Plate-lickin’ Good!”