Cheat Meal: Chicken Stromboli

Dinner time is, Stromboli time!!

I took this recipe from here. 

 

1 cup broccoli florets

11 oz package thin-crust pizza dough

1 cup cooked chicken

1 cup cheese 

Green Pepper                                                                                              

  Tomato

 

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(I modified this recipe a bit, we also made homemade pizza dough)

Directions

1.

Heat oven to 400°F. Steam 1 cup broccoli florets until just tender. Stretch an 11 oz package of dough to form a 16" x 12" rectangle on a greased baking sheet. Sprinkle 1 cup chopped cooked chicken, broccoli, and 1 cup cheese lengthwise down center of dough. Fold dough over to cover filling. Pinch side and ends to seal. Cut 4 slashes to vent, coat with cooking spray, and bake until browned, 12 minutes. Slice in quarters and serve with marinara sauce.

Nutritional Facts per serving

CALORIES

420 CAL

FAT

15.6 G

SATURATED FAT

6.6 G

CHOLESTEROL

67.3 MG

SODIUM

1063.5 MG

CARBOHYDRATES

44.1 G

TOTAL SUGARS

8.3 G

DIETARY FIBER

2.7 G

PROTEIN

26.7 G

Today's Meal Plan

Good Morning everyone,
Today I'll be in the office, so I need to pack up of my food for the day.

I woke up at 7:00 am and its important to have breakfast within the first 1 hour of awakening (although, my trainer used to say 30 minutes, I've read an hour is okay)

Breakfast consists of 1/2 C. Oatmeal, a bit of fruit in it (blueberries for me this morning), some cinnamon and a bit of vanilla protein.   This makes the oatmeal bearable for me since I HATE IT!

In my lunch bag is the following:

11:00 Protein shake (Snack)

2:00  Chicken and Pasta Salad (see post from here)

5:00 Protein shake for on the tram (Snack)

Then I'll have dinner about 7:00 pm tonight.  I'll be honest, tonight is a bit of cheat meal with some breads.  Can't help it.  My Italian genes just won't let me give up my unhealthy carbs.

Okay, til tonight!  Ciao!

Pasta Salad and Chicken.

As some know, I like to use Sunday as my prep day. This week, the boy and I, will have pasta salad and chicken.

I made the pasta salad with some changes.   This recipe and photo belongs to this chick.

Photo by CallmePMc.com

Ingredients

• 6 oz tricolor pasta, uncooked (It doesn't HAVE to be tricolor, use what you have!)
• 2 c carrots, cut into strips
• 1 (3.8 oz) can  Fresh sliced black olives
• 1/3 c sliced green onions
• 2 c zucchini, cut into slices  I used cucumber instead.
• 2 c grape tomatoes, halved
• 1 (0.6 oz) envelope Italian-style salad dressing mix
• 2 T chopped fresh oregano Basil

I added:

• 1 C Balsamic Vinegar (but could have used white)
• 1 C Extra Virgin Olive Oil 
• 1 Avocado, cut into slices

Instructions (I didn't necessarily follow this in its entirety) 

• Prepare pasta according to package directions. Drain. Rinse with cold water. Drain.
• Combine pasta, olives, onions, zucchini and tomatoes.
• Prepare dressing mix according to package directions. Stir in oregano. Pour over pasta mixture, stir. Cover and chill 4 to 6 hours before serving.

As for the Chicken: (find original source here)

• 4 Boneless, Skinless Chicken Breasts
• 1 TBS EVOO
• 1/4 tsp Black Pepper

Balsamico Sauce:

• 3 TBS Finely chopped Fresh basil
• 1 TBS balsmic Vinegar
• 1 TBS Finely chopped Shallots
• 1 tsp Dijon Mustard
• 1 tsp Honey
• 1/4 tsp Black Pepper
• 4 TBS EVOO

Directions

To prepare the chicken, lightly pound the chicken to an even thick- ness using a meat mallet or the heel of your hand. Toss the chicken with the oil and sprinkle with the salt and pepper. Set over the heat on a grill rack that has been coated with oil. Grill for 5 to 6 minutes per side or until the chicken is well marked and a thermometer inserted in the thickest part registers 165°F.

To prepare the sauce, combine the basil, vinegar, shallots, mustard, honey, salt, and pepper in a small bowl. Whisk in the oil to combine. Spoon over sliced grilled chicken breasts.

Nutritional Facts per serving

CALORIES

348.8 CAL

FAT

19.5 G

SATURATED FAT

3 G

CHOLESTEROL

98.7 MG

SODIUM

564.4 MG

CARBOHYDRATES

2.8 G

TOTAL SUGARS

2.1 G

DIETARY FIBER

0.2 G

PROTEIN

39.4 G

To mix it up over the week, I'll have a few days with the pasta salad and the rest of the days with a regular leafy green salad.  What have you prepped for this week?

Cajun chicken with Dirty Rice

It's our first day shopping for our weekly groceries at the Victorian Street Markets. 

We picked up most of our produce from here for our lunch and dinners for the week. 

Fresh organic chicken is something that will just melt in your mouth and I'm so keen to give the rest of our purchases a try! 

Here is what we had for dinner today: 

Simple Lousiana style food. With all fresh and mostly organic foods, it was simply amazing! 

Side note: I didn't use Tabasco sauce. Instead I used chilies and a tiny bit of vinegar. Also, the Cajun season had a bit more sodium then I was happy with, so if anyone has any suggestions for a replacement; I'd be happy to hear about. 

The nice thing about this meal is you can make it as spicy or non spicy as you would like.  We like it hot! 

To be quite fair, I've never been a fan of dirty rice; but this seemed so easy: I thought I'd give it another go. Absolutely worth it!  

It's fantastic living in an area where fresh, good wholesome food is important. I had sushi for lunch, while Tim had mcdonalds.... 

I'm quite excited to be cooking for the boy and I!! 

Till tomorrow!