Tuesday, May 8, 2012

Sunday dinner

After our long weekend, we were ready for a low key Sunday at home. I made a quick grocery trip, did some laundry, and we spent some quality time with the couch and the TV.

Since cooking can be calming sometimes, I decided to try out a new recipe for dinner. Plus, it’s just so much harder to find the time for more complicated meals during the week, so Sunday was the perfect opportunity.

I browsed Skinny Taste (a site recently recommended by a friend) and settled on Chicken Cordon Bleu and Scalloped Potatoes. I will definitely be using this site for many meals to come. There are so many wonderful—and healthy—options.

While the prep work took a little while, it really wasn’t difficult—and the end result was worth it.

Here’s how you can try it, too, if you’re interested!

Chicken Cordon Bleu
  • 32 oz. (4) boneless, skinnless chicken breasts
  • 1 large egg and 2 large egg whites
  • 1 tbsp water
  • 12 slices thin lean deli ham
  • 12 slices reduced fat swiss cheese
  • Salt
  • Toothpicks
  • Spray oil
  • 3/4 cup season bread crumbs (We used a mixture of corn meal, corn flour, and seasoning instead to make it gluten free
  1. Preheat oven to 350 and then slice the chicken breasts into thin cutlets. (The original recipe says you can probably get 3 out of each breast. But, my lack of skills and terrible knives meant I only got 2. I did pound them down a bit though to make them thinner.)
  2. Cut each slice of cheese into squares and stack on top of each other.
  3. Place a slice of ham on top of each chicken cutlet and top with the cheese.
  4. Wrap the chicken around and secure with toothpicks (try to make sure there are no holes so the cheese doesn't leak out - you can see I failed at this!). Season with a little salt.
  5. Whisk the eggs, egg whites, and water together to make an egg wash.
  6. Dip each piece of chicken in the egg wash and then in the bread crumbs (or other type of breading).
  7. Place on cookie sheet sprayed with oil, and lightly spray (just once) each piece of chicken, too.
  8. Bake approximately 25 minutes, until cooked through.

(Original recipe here)

Scalloped Potatoes
  • Olive oil spray
  • 6 medium yukon gold potatoes, sliced 1/8-inch thick
  • 2 tbsp light butter, melted
  • salt and pepper
  • 1/2 tsp garlic powder
  • 3/4 cup shredded reduced fat cheddar cheese
  • 1 cup skim milk
  • 1 bay leaf
  • a pinch of ground nutmeg
  • 2 tsp thyme
  1. Preheat oven to 425 (since I was making the chicken as well, I cooked the potatoes at 425 for 30 minutes until I put the chicken in, and then turned the oven down to 350).
  2. In a large bowl, combine potatoes, butter, garlic powder, and salt and pepper.
  3. Arrange half of the potato slices in a baking dish, top with 1/4 cup cheese and add the remaining potatoes.
  4. In a small saucepan, bring the milk, thyme, bay leaf, and nutmeg to a boil and then pour over the potatoes.
  5. Top with the remaining cheese and bake uncovered for 45-50 minutes, or until potatoes are tender (cook time really depends on how thick the potato slices are). 

Let me know if you give these a try - I'd love to hear how they turn out. And as always, feel free to share your favorite recipes, too. We're always looking for new things to try!

1 comment:

  1. I just tried Chicken Cordon Bleu for the first time a few weeks ago! My mom gave me the recipe for it because it's her favorite meal ever. They turned out great. My mom adds some hollandaise sauce on top--maybe not the healthiest, but so good! :)