Barnyard Cordon Bleu

Yes, you read that right. This recipe is called Barnyard Cordon Bleu. There is Laughing Cow cheese inside the Chicken so with all those barnyard animals I thought it was a fitting name for it. I combined 2 recipes into one because well.....I thought both were good but together would be outstanding....and yeah I was 1000% right. The original Chicken Cordon Bleu recipe is from Cooking Light so this is a surprisingly healthy version of a classic high calorie dish.

Barnyard Cordon Bleu

adapter from cooking light

Ingredients

1/4 cup fat-free, less-sodium chicken broth
5 teaspoons butter, melted
1 large garlic clove, minced ** I used a 1/2 tsp of garlic powder
1/2 cup dry breadcrumbs **I used whole wheat
1 tablespoon grated fresh Parmigiano-Reggiano cheese
1 teaspoon paprika
4 (6-ounce) skinless, boneless chicken breast halves thin **I used the thin-sliced so I didnt have to hammer it out
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
4 thin slices low salt-ham (about 2 ounces)
4 wedges of light laughing cow cheese
Cooking spray
Preheat oven to 350°.

Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.

Sprinkle both sides of chicken with salt, oregano, and pepper. Spread the laughing cow ceese on the chicken breast. Top each breast half with 1 slice of ham. Roll up each breast half jelly-rll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, (I secured with toothpicks) in an 8-inch square baking dish coated with cooking spray. Bake at 350° for 28 minutes or until juices run clear and tops are golden.

VERDICT

I love this chicken. If you are stuck in a chicken rut, give this a try. The laughing cow cheese made it really juicy. I have made the cooking light version before but I like this version much better. Its really flavorful and so low in calories you will be shocked at the amount of flavor you get.

Battle of the Broccoli Cheddar Soup

I have made a few repeat this week but I also waged quite the battle of the soup in my house. In my eyes there is a hands down winner.....you can be the judge.

First Up

We have the Copy Cat recipe from Food Network Magazine

Almost Famous-Broccoli Cheddar Soup

Ingredients

• 6 tablespoons unsalted butter
• 1 small onion, chopped
• 1/4 cup all-purpose flour
• 2 cups half-and-half
• 3 cups low-sodium chicken broth
• 2 bay leaves
• 1/4 teaspoon freshly grated nutmeg
• Kosher salt and freshly ground pepper
• 4 7-inch sourdough bread boules (round loaves)
• 4 cups broccoli florets (about 1 head)
• 1 large carrot, diced
• 2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish

Directions

Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)

Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.

** I didnt serve in a breadbowl, so maybe that might have affected my results, but I dont think so :)

Next Up we have a Broccoli Cheddar Soup from Cooking Light

Low-Fat Broccoli Cheddar Soup

• cooking spray
• 1 cup chopped onion
• 2 garlic cloves, minced
• 3 cups fat-free low-sodium chicken broth or low-sodium low-fat vegetable broth
• 1 (16 ounce) package broccoli florets
• 2 1/2 cups 2% low-fat milk
• 1/3 cup all-purpose flour
• 1/4 teaspoon black pepper
• 8 ounces low-fat cheddar cheese, cubed

1. Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
2. Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.
3. Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan and serve.

Verdict

Hands down the winner is the Cooking Light Broccoli Cheddar. I love the Panera Soup in the actual store and this didnt taste that much like it. It also was VERY heavy. With the half an half and the butter it really just laid in my belly and I kind of felt yucky after eating it. Its always a bad sign when you refrigerate something and it becomes really thick and block like. You know then there is too much fat in whatever it is you are about to eat. For me it wasnt worth the abundance of calories at all. Give me a big piece of chocolate cake instead. The cooking light recipe was easier, healthier, used less ingredients, and tasted like broccoli not cream. I really enjoyed it and forget how easy it can be to make. Mia even really liked it too. I have devoured the leftovers so in a knockdown fight cooking light is the winner!

Lemon Chicken Orzo Soup

I am the worst blogger ever!!! I just want you to know that I havent been totally ignoring the blog. I didnt cook for about a week when my husband was away and the other 2 weeks I have made recipes that I have blogged about already. BUT there are 2 stand out meals I have made that must be discussed. So here is my new favorite soup recipe

Lemon Chicken Orzo Soup

adapted from Cooking Light

Ingredients

• 2 cups of chunked cooked chicken---I used my Shoprite unseasoned Rotisserie chicken breast
• 1 1/3 cups chopped carrot
• 1 1/4 cups chopped onion
• 1 cup chopped celery
• 2 teaspoons salt
• 8 cups chicken stock--I used 2 boxes of Emeril or Rachel Ray Stock
• 1 cup uncooked orzo (rice-shaped pasta)
• 1/4 cup chopped fresh flat-leaf parsley
• 2 1/2 teaspoons grated lemon rind
• 1/4 cup fresh lemon juice
• Lemon wedges (optional)
• Coarsely cracked black pepper (optional)

Preparation

1. Heat Large Pot over medium heat with 2 tbs olive oil. Add 1 1/3 cups carrot, 1 1/4 cups onion, 1 cup celery, and salt to pan; Saute until onion is translucent. Add Stock and reduce heat, and simmer 15 minutes or until vegetables are tender. Add reserved chicken, and simmer 3 minutes or until thoroughly heated. Keep warm.

2. Cook pasta according to package directions, omitting salt and fat. Add pasta to pan with chicken and broth mixture; stir in parsley, rind, and juice. Garnish each serving with lemon wedges and cracked black pepper.

VERDICT

So who knew the addition of a little bit of lemon could make such a HUGE difference. I love love love this soup. The lemon flavor was subtle, but really very fresh. I also needed to add more parsley but I was afraid it would scare the kids off. In the original recipe they wanted you to make your own stock with a whole chicken but I dont have time for any of that. I am sure its great but that would require me to start dinner prep a day in advance and that my friend isnt happening at this stage of my life. If you are unsure about the lemon flavor might slowly add it and do a taste test. In some of the reviews for it (which I read after) they felt the lemon was too overpowering and I found it to be just enough. Since you dont know how fresh the lemon is you might add a little bit at a time.

Brunswick Stew

Yay me! 3 days--3 recipes. Not too hard. It does help that I have a few meals to write about that I made a long time ago. This particular recipe I have been making a lot. My chief taste tester aka my husband Doug loves it. Mia does too. Jackson likes the beans and the mashed potatoes I make with it. I guess that's something.

Speaking of which for those smug moms whose kids eat, dont be too sure it wont just stop one day. I used to have a great eater. I bragged about him on here and to anyone who would listen. then one day.....BAM! He decided that things look yucky and he wont eat anything. It happened just as Mia went to table food and I was making one meal for the entire family. So dont be too sure that someday your champion eater wont someday begin to turn his nose up on foods he used to cry to eat.

I purchased a glossy collection of Cooking Light recipes this week and it was so funny this recipe was in it. I have been making it for so long I had no idea where it came from. Least now I can give credit were credit is due. I wont waste time on a verdict because this is a family classic. It is really healthy, takes hardly anytime to make it,uses ingredients I usually have on hand and its really really yummy. That is all it takes to get the title Family Classic. So trust me when I say this recipe is more then worth your time. It will be added to your rotation to0

Brunswick Stew

(Serves 6)

Cooking Light

1 cup chopped red bell pepper
3/4 cup chopped yellow onion
1/2 cup chopped celery
1 tbs peanut oil
1 tbs all purpose flour
1lb skinless, boneless chicken thighs, cut into 1/2 inch pieces
2 cups fat free, less sodium chicken stock
2 tbs no-salt added tomato paste
1 tsp dried thyme
1/2 tsp salt
1/2 tsp hot pepper sauce (like Tabasco)
1 10 oz package of frozen corn, thawed
1 10 oz package of frozen Lima beans, thawed

bread is optional side dish. I serve it with the Ore Ida Steam and Mash Potatoes, it soaks up the yummy gravy
6 slices Italian bread, toasted
2 garlic cloves, halved

1. Heat a large dutch oven over medium-high heat. Coat pan in cooking spray, then add bell pepper, onion and celery to pan. **watch the heat on this, I tend to do this step and then chop my veggies and chicken but it isnt enough time and I end up burning the onions. I have done this more then once which is why i mention it.** Cook for 5 minutes, stirring occasionally. Add oil to pan. Combine flour, salt, & pepper and then add chicken in a bowl, tossing to coat. Add chicken to pan and cook until lightly browned. Gradually stir in stock and bring to a boil. Cook for 1 minute or until slightly thickened, stirring constantly. Add tomato paste and next 5 ingredients (through to Lima beans) to pan. Cover, reduce heat and simmer for 30 minutes. I take the lid off for the last 6-8 minutes just to let it thicken up even more.

2. Rub toasted bread with cut sides of garlic bread and discard garlic. (Optional: I also like to add a bit of olive oil to the bread before rubbing the garlic, but this adds a few extra calories). Serve 1 slice of bread with each serving of stew.

Retro Chicken & Chips

I am behind on my blogging and I am trying to catch up!!!! So no chit chat tonight. I am busy turning over all the clothes closets in the house rather then writing about what I am eating so I am sorry but it usually takes me until Spring to get this done and I am shocked that I am almost done!!! I promise to catch up as soon as I can. I cant wait to tell you about these apple squares I made....down to about 20 lbs of apples :)

Hot Chicken and Chips Retro

borrowed from Cooking Light

Ingredients
4 cups chopped roasted skinless, boneless chicken breast (about 4 breasts)
1/4 cup chopped green onions
1/4 cup chopped red bell pepper
2 tablespoons finely chopped fresh flat-leaf parsley
1 (8-ounce) can sliced water chestnuts, drained and chopped --I HATE THESE so I left them out
1/2 cup low-fat mayonnaise
1/4 cup reduced-fat sour cream
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
3/4 cup (3 ounces) shredded Swiss cheese
3/4 cup crushed baked potato chips (about 2 ounces)

Preparation
Preheat oven to 400°.
Combine chicken and next 4 ingredients (through water chestnuts) in a large bowl; stir well. Combine low-fat mayonnaise and next 5 ingredients (through black pepper) in a small bowl, stirring with a whisk.

Add mayonnaise mixture to chicken mixture; stir well to combine.

Spoon chicken mixture into an 11 x 7-inch baking dish coated with cooking spray, and sprinkle with cheese.

Top cheese evenly with chips. Bake at 400° for 13 minutes or until filling is bubbly and chips are golden.

VERDICT

I made this recipe before. Its from one of my cookbooks. It is really really easy. It has this really unique flavor that I cant tell if I like. That is weird I know but its good, I swear. I think I would like it on a crusty toasted roll. It tastes like a hot chicken salad to me and made then I would love it. Its a must try because its so simple and uses lots of my pantry staples so it gets 4 stars just for that alone. I think it would be a great buffet dish for leftover turkey too. I don't know I liked it enough to make it again so that is all I will say

Tex-Mex Calzones

We saw the sun...if only for a little while

I love the meal I made tonight. It does take a little practice to get good at it. But I have made it about 3 times since finding the recipe and each time I like it more and more.

Tex-Mex Calzones

borrowed from Cooking Light Magazine

INGREDIENTS
8 ounces ground turkey breast
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
3/4 teaspoon ground cumin
1/2 teaspoon chili powder
2 garlic cloves, minced
1/2 cup fat-free fire-roasted salsa verde
1 (11-ounce) can refrigerated thin-crust pizza dough
3/4 cup (3 ounces) preshredded Mexican blend cheese
Cooking spray
1/4 cup fat-free sour cream

1. Preheat oven to 425°.

2. Heat a large nonstick skillet over medium-high heat. Add ground turkey to pan; cook 3 minutes, stirring to crumble. Add onion and next 5 ingredients (through garlic) to pan; cook 4 minutes or until vegetables are crisp-tender, stirring mixture occasionally. Remove turkey mixture from heat; stir in salsa.

3. Unroll dough; divide into 4 equal portions. Roll each portion into a 6 x 4–inch rectangle. Working with one rectangle at a time, spoon about 1/2 cup turkey mixture on one side of dough. Top with 3 tablespoons cheese; fold dough over turkey mixture, and press edges together with a fork to seal. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining dough and turkey mixture. Bake at 425° for 12 minutes or until browned. Serve with sour cream.

Black bean salad: Combine 1 (15-ounce) can rinsed and drained black beans, 1 cup quartered cherry tomatoes, 1/2 cup chopped red onion, 1/4 cup chopped celery, 2 tablespoons fresh lime juice, 2 tablespoons chopped fresh cilantro, and 1 tablespoon olive oil in a medium bowl; toss well to coat. *** I also added some sprinkles of garlic powder and omitted the cilantro because I didnt have any

VERDICT

YUMMY! I have gotten better at working with the dough and getting them to all be about the same size. I also put foil on my baking sheet instead of spraying the PAM directly on the pan, because it ruins my pans. So I spray the foil and it worked great and made for easy clean up too. I think you could use regular salsa if you didnt have salsa verde but I think that gives it a bit of a unique flavor. I use a fire-roasted brand and it gives it just a hint of spice. I also reduced the amount of cumin used because it isnt my all time favorite spice and I dont like it to overpower my food. I used 1/2 tsp and that was plenty for my taste. My Chief Taste tester said it was very good, and Jackson has eaten in the past but tonight he had a chicken nugget and toast. Apparently his stomach has still not returned to normal.

Chicken & Cashews

Chicken & Cashews
Borrowed from Cooking Light May 2009

So tonight was my first voyage into really caring about following directions and then having to photograph the meal before I ate it.....a whole other added stress.


So here is my 1st meal-

Ingredients
3 tablespoons low-sodium soy sauce, divided
2 tablespoons dry sherry
4 teaspoons cornstarch, divided
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons oyster sauce
1 tablespoon honey
2 teaspoons sesame oil, divided
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1/2 cup chopped green onions (about 3 green onions)
1/4 cup chopped unsalted dry-roasted cashews

Preparation
1. Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.
Rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1/2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1/2 cup long-grain rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro.


THE VERDICT:

I wasn't blown away. I ripped it from my magazine so I never read any of the reviews until just now when I cut and pasted the recipe here. I felt the oyster sauce was kind of over powering and I would 1/2 it next time or just sub it with hoision sauce. I also used Success Boil in the Bag brown rice, which I really like and it saves time. I felt like for the amount of cutting and the many steps involved it isn't something I would rush to make again, but if you are looking for good authentic Chinese food made healthier then this would be one of the dishes I would suggest. I do suggest doing all the chopping before you start cooking because the steps move very quickly.

Bottom line---eh, I have a killer kung po chicken that I think is easier and tastes better.

BUT--someone in the house gave his toddler seal of approval--GO Figure?




Tomorrow is Jackson's 2nd Birthday and I can't believe my baby boy is 2!
Happy Birthday!!!!