Healthier Chicken Cordon Bleu
Serves: 4 servings
Nonstick cooking spray
½ cup Neufchatel cheese
1¼ tsp. garlic powder, divided use
4 thin slices low-sodium, nitrite free, extra lean ham (about 2 oz.)
4 thin slices Swiss cheese (about 2 oz.)
1 cup whole grain Panko bread crumbs
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
¼ tsp. onion powder
4 (4-oz.) each raw chicken breasts, boneless, skinless
2 large eggs, lightly beaten
Preheat oven to 375° F.
Lightly coat 9 x 9-inch baking pan (or casserole dish) with spray. Set aside.
Combine Neufchatel cheese and 1 tsp. garlic powder in a small bowl; mix well.
Place slices of ham individually on your work surface. Top each with a slice of Swiss cheese. Spread Neufchatel cheese mixture evenly on each slice of Swiss cheese. Roll lengthwise. Place in freezer until ready to use.
Combine bread crumbs, salt, remaining ¼ tsp. garlic powder, pepper, and onion powder in a small bowl; mix well. Transfer to a plate. Set aside.
To stuff chicken, slice chicken breasts along the long side, about ¾ way through; do not cut all the way through. Chicken will open like a book. Place one ham roll inside each chicken breast. Secure with a toothpick. Repeat with remaining chicken breasts. Set aside.
Place eggs in a shallow dish. Dip each chicken breast in eggs, completely coating, then bread crumbs; coating each evenly on all sides. Place chicken in prepared pan. Remove toothpicks.
Bake for 25 to 30 minutes, or until chicken is no longer pink in the middle and juices run clear.
Nutritional Information (per serving):
Total Fat: 16 g
Saturated Fat: 8 g
Cholesterol: 205 mg
Sodium: 623 mg
Carbohydrates: 18 g
Fiber: 2 g
Sugars: 3 g
Protein: 38 g
**Face to Face Friday** The photo on the left was taken a year ago and the photo on the right was taken yesterday!
So much has changed in past year, but every small step I made in my health added up to BIG results!
The changes aren't just physical health, but mental health too!! I've learned so much about myself and realized that I wasn't surrounding myself with the people who truly cared about me.
I was reaching out to keep bridges with people who didn't deserve my respect or time, and that's not okay. I was miserable.
To hell with being miserable to please others.
Life is too short, and I need to set an example for my son.
A lot of my strength has come from asking for help when I needed it, growing a stronger support system, and learning to put myself first.
All of the self-healing has led me to reach out to help others, and successfully being here for people has made me more aware of my strengths as an individual and leader.
The sisterhood I have found within the women in all areas of my life has been paramount in my success. The relationships I've built within ReBelle REPublic and friendships I have made mean a lot to me as well.
It's helped me to dig deep and find my motivation on days where I wasn't feeling so confident.
The support, and foundation of empowerment I've found within my support system makes me feel so blessed and looking forward to 2017.
I don't know about y'all, but when the weather turns cool and winter sets in, I'm in comfort food mode. ❄️⛄️🌨 Comfort food doesn't have to mean unhealthy either!
This recipe takes an American classic comfort food and changes it up to meet clean eating standards, while being packed full of delicious flavor!! Clean Chicken Pot Pie 🍗
1 hour 17 minutes
Serves: 6 servings, about 1 cup each
6 tsp. olive oil, divided use
1 medium onion, chopped
2 medium carrots, chopped
4 oz. sliced mushrooms
2 Tbsp. whole wheat flour
1½ cups reduced fat (2%) milk
1 cup low-sodium organic chicken broth
½ tsp. sea salt (or Himalayan salt)
½ tsp. ground black pepper
1 tsp. finely chopped fresh thyme
¾ cup frozen green peas
¾ cup cubed cooked sweet potatoes
2¼ cups cubed cooked chicken breast (approx. 12 oz.)
6 sheets phyllo dough (each approx. 12 x 17-inches), thawed, covered in a
slightly damp towel **Instructions** Preheat oven to 375° F.
Heat 2 tsp. oil in large nonstick skillet over medium heat.
Add onion and carrots; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
Add mushrooms; cook, stirring frequently, for 4 to 6 minutes, or until mushrooms are soft and most of the liquid has evaporated.
Add 1 tsp. oil; cook, stirring frequently, for 1 minute.
Add flour; cook, stirring frequently, for 1 to 2 minutes, or until flour and oil form a paste.
Slowly add milk, broth, salt, pepper, and thyme.
Bring to a boil, stirring frequently. Reduce heat to medium-low.
Add peas, sweet potatoes, and chicken; cook, stirring frequently, for 2 minutes.
Place chicken mixture in a 2½-quart baking dish. Set aside.
Place phyllo on work surface. Keeping the original stack covered, remove one sheet at a time and quickly brush with remaining 3 tsp. oil.
Cut oiled stack of phyllo into quarters. Place phyllo loosely on top of chicken mixture; covering evenly.
Bake for 30 to 35 minutes, or until chicken mixture is bubbling and phyllo dough is golden brown.
Spices can be the heart of a recipe. For this wonderful Holiday Spice Oatmeal, ginger, cloves, and cinnamon are combined with simple rolled oats for a classic twist on holiday flavors.
It’s sure to warm you up on a chilly winter morning.
Leftovers can be stored in the fridge or freezer and microwaved for a quick breakfast on another day.
Holiday Spice Oatmeal
Serves: 4 servings, about ½ cup each
2 cups water
¼ tsp. sea salt (or Himalayan salt)
1 cup old-fashioned rolled oats
1 tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground cloves
¼ tsp. ground turmeric (optional)
1 tsp. raw honey (optional)
1 cup unsweetened almond milk
Bring water and salt to a boil in medium saucepan over medium heat.
Add oats; cook over medium-low heat, stirring frequently, for 3 to 5 minutes. Remove from heat.
Add cinnamon, ginger, cloves, and turmeric (if desired); mix well. Let oatmeal stand 1 minute before serving.
Divide evenly between four serving bowls; top each evenly with honey (if desired) and milk.
Nutritional Information (per serving):
Total Fat: 2 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 193 mg
Carbohydrates: 16 g
Fiber: 3 g
Sugar: 2 g
Protein: 3 g
1 Grain Carb
Body Beast Portions
½ Balanced Liquid
*** Transformation Tuesday *** 😍😍Slow your scroll😍😍 See the girl in this picture.... it's me!
Sharing this is a big deal for me, because as you can see in the top set of pics, I was hiding my face. I was ashamed. I never intended for these pictures to be seen.
I had no reason to be. In that top set I was still -40 from my highest weight ever from my pregnancy. I had literally worked my ass off using the 21 Day Fix and clean eating. I was only 10lbs away from my pre-pregnancy weight!
I was embarrassed because I had hit a slump and let my life get in the way of my health and wasn't where I thought I should be. I wasn't even a coach at the time, but I felt like I had let myself down.
I took the top pictures to motivate me to reach my personal goals.
The bottom set are pictures from this morning.
I am 26.5 lbs down from the top set, stronger, faster, and better.
I lost 20 pounds in one month when I was towards my max weight. Since then it has taken me a year to get to where I am now. It hasn't been easy. There have been set backs. There were days where I wasn't feeling my best.
There were days when Julian was clingy and just wanted to be held, or was teething and screamed all day. There were nights when I couldn't sleep because I was up with a sick kiddo.
All of my fitness journey that y'all have seen has been done from home with a tiny little guy watching me try. Watching me get a little better each day.
The point of this is that I didn't give up on myself. Neither should you.
Where do you see yourself in a month? In a year?
Do you need motivation?
Are you ready to make 2017 the year of no regrets?
Are you ready to get fit, take back your health, and kick some ass?
Let me help you!