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!”

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Good Ideas with Daddy

Once again, I woke up with a recipe in my head. Dad, too, woke up with a breakfast in mind. We combined our ideas and it was fantastic!

I prepped everything at my house and walked to my dads to start our Sunday. By the way, “Get Ready” by the Rare Earth is a great power walking song.

Dad bought these Honey Ham steaks off the managers rack for like 69 cents and really wanted that with eggs. That sounded pretty darn tasty to me and I knew this concoction in my head would play perfectly with the sweet and salty ham.

Blondie Protein PancakesWP_004361

  • 1 scoop vanilla protein powder
  • 2 eggs whites, or 1/4 cup liquid egg substitute
  • 1/2 Tbsp SF FF Butterscotch pudding mix
  • 1/2 Tbsp PB2, or 1 tsp creamy PB
  • 2 Tbsp cottage cheese
  • splash of water
  • 1 tsp Toffee bits (optional)

Blend all, except bits, in a food processor until smooth. The PB and pudding makes this batter a bit thick, so I recommend a splash of water. Spray a heated and sprayed skillet. Fold in toffee bits if desired,  and dollop the batter and use the back of the spoon to spread batter.

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In my opinion, these dollar stacks did not need butter or syrup. I drizzled the slightest bit of SF syrup over it. Just like I expected, the salty sweet honey ham paired perfectly with the salty sweet butterscotch and peanut butter!

Breakfast was packed with protein and deliciousness, and was completed with a mug of coffee.

Following breakfast, I dove into household chores, like laundry, flipping the mattress, changing the bed linens, and over all, house cleaning. We then ran a few errands, while listening to the Eagles/Dallas game on the radio. Upon arriving back home, I had a bit of a chill. Its a beautiful sunny day, but still breezy. I really don’t know I’m complaining about a little 10 mph wind, when yesterday I had 120 mph wind whipping at me body…

Either way, another daddy-daughter combo idea came into fruition. “Have you had those pumpkin pie pop tarts, yet?” dad asked. Nope. “Why don’t you throw one in the toaster to hold us over until dinner.” Hey, want to split a mug of hot chocolate? “Sure.”

Two words: Good Ideas!

The pairing of the warm, toasted poptart, which actually did taste like pumpkin pie, and the warmth of my special hot chocolate was absolutely perfect to warm us both up! I mean, it sounds so simple but I’m still impressed. Haha!

After watching a terrible Eagles performance and finishing up a bunch of cleaning, dad had another good idea. I say its a good idea because I’ve been craving sushi! He had been craving the Chinese Buffet. And, after all, it is International Foods Week. Mexican yesterday, Asian today. We met Barry for dinner at the Hibachi Grill and Buffet. Sunday dinner is the best time to go because they amp up the seafood selection! I loaded up on sashimi and vegetables! I hit up the raw bar and I hit it hard! Mussels, tuna, salmon… and then green beans, shrimp, mushrooms, spinach and such from the hot plates.

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I was starving and, oh, so, happy, with our decision to some out to the buffet! MMM I was in veggie and sushi heaven… times 3!