Baked Cauliflower Poppers

I recently found this recipe at delightedmomma.com for a great snack or appetizer substitute for chips or french fries. I'm not a huge fan of cauliflower but eat it because it's a vegetable, usually covered in ranch dressing so it might defeat the purpose of it being a healthy snack. However, I never knew cauliflower could be so good with just olive oil and roasted golden brown. The browner the better! I thought it was a great alternative to french fries and delicious dipped in a bit of ketchup.

Baked Cauliflower Poppers

Source: delightedmomma.com

Ingredients

• 2 heads of cauliflower
• 1/4 cup of olive oil
• 1 1/2 teaspoon of salt
• 1 teaspoon of pepper

Directions:

Preheat oven to 400 degrees. Wash and clean the cauliflower, cut off and discard the stem, then cut the cauliflower up into small pieces.  In a large bowl, combine the olive oil, salt and pepper. Add the cauliflower pieces and thoroughly coat each piece. Place cauliflower pieces onto a baking sheet lined with parchment paper. Bake for one hour and turn 3 times during cooking until each piece has a nice brown coloring. The browner they are the better.

Cordon Bleu

I found a lightened up verse of Chicken Cordon Blue that is still full of flavor, moist and delicious! This was actually a very easy dish to make. I would recommend setting up an assembly line to make it an easy and smooth process.

Chicken Cordon Bleu
Makes: 12 pieces

Calories: 222.7  Fat: 9.3 g  Protein: 28.4 g  Carb: 5.2 g   

• 4 chicken breast halves


• 2 large eggs


• 1 tbsp water


• 3/4 cup seasoned whole wheat breadcrumbs


• 12 slices thin lean deli ham


• 12 slices reduced fat Swiss cheese


• salt


• spray oil


• toothpicks

Preheat oven to 350°.  Slice chicken breast halves into thin cutlets. I usually get 3 thin cutlets out of one breast half. Pound them to make them thinner if you wish. This helps when you wrap the cutlets.

Cut each slice of cheese into squares and stack on top of each other. Place a slice of ham on top of the chicken, top with cheese and wrap chicken around to completely cover cheese, using toothpicks to secure. (Make sure no holes so cheese doesn't leak out) Season with a little salt.

Whisk egg and water to make an egg wash. Dip chicken into egg wash, then breadcrumbs.  Spray cookie sheet with oil and place chicken on cookie sheet. Lightly spray chicken with oil and bake about 25 minutes, until cooked.

Chicken Pot Pie Soup

The taste of chicken pot pie, in a soup!
Chicken pot pie is the ultimate comfort food and this creamy, chunky soup is loaded with chicken and veggies in every bite. You can modify this with the vegetables you like to suit your taste. You can serve in hollowed out bread bowls or serve it with cut-out baked pie crust.
This recipe requires cooked chicken breasts. If you have raw chicken, poach 3 breasts in water for 15 minutes, then remove and dice into bite-sized pieces. This soup is filling!

Skinny Chicken Pot Pie Soup

Source: skinnytaste.com

• 1/4 cup flour (to make gluten-free use 2 Tbsp cornstarch instead)
• 2 cups water
• 4 cups fat free milk
• 1 large celery stalk, chopped
• 1/2 medium onion, chopped
• 8 oz sliced mushrooms
• 2 chicken bouillons
• fresh ground pepper
• pinch of thyme
• 10 oz frozen classic mixed vegetables (peas, carrots green beans, corn)
• 2 potatoes, peeled and cubed small
• 16 oz cooked chicken breast, diced small
• salt

Directions:

1. Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
2. Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables, potatoes and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Add chicken and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

The BEST part...

Servings: 9, serves 1 cup; Calories: 169.2; Fat: 1.2 g; Protein: 18.5 g; Carb: 21.2 g; Fiber: 2.3 g