Chicken Cordon Bleu… with a new twist!

Hey there! Boy do I have a yummy meal for you this week. I know I say that every week, but this one was really quite delicious, probably because Chicken Cordon Bleu has always been one of my “favorite” meals that momma gag’s makes (close second or third to Chicken Parm). Last week, I stumbled across the idea of using goat cheese and turkey, instead of ham and swiss when I was reading through Fitnessista’s blog. She posted a picture of her Chicken Cordon Bleu-ish meal and I was sold!

What made this meal even more appealing was that we had bought extra chicken a few weeks ago since it was on mega sale AND I had new package of goat cheese in the fridge. Love that!

Chicken Cordon Blue… with a new twist!

  • 2 Chicken Breasts (mine were very small… TWSS… but you can use bigger ones if you want!)
  • 4 very thin slices of deli ham (stuck with ham for this meal)
  • 2-3 tbsp goat cheese (1-1.5 for each breast)
  • sea salt
  • pepper
  • paprika
  • Mrs. Dash

1. Preheat your oven to 350*. Stack 2 slices of ham together and spread the goat cheese in the middle (X2 if you’re using 2 chicken breasts). Roll the ham up just like you’d roll a wrap.

0072. Rinse your chicken and use a knife to cut the breast open in half so you can stuff your ham and goat cheese rolls in them.

3. When you stuff the chicken, use toothpicks to hold everything together. Sprinkle a nice amount of sea salt,009 pepper, Mrs. Dash and paprika on the chicken and place in the oven to cook for about 15-20 minutes (time will change depending on how big your breasts are).

012I like to make a little slice in my chicken before taking it out of the oven to make sure it’s all cooked. Once it is cooked, take it out of the oven.

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(Look at that ooey, gooey melted goat cheese!)

To accompany the chicken, Danielle made some risotto (not sure where she got the recipe from, but any risotto recipe would work) and I steamed up some broccoli. I also made a quick batch of an easy white sauce (1/2 tbsp butter, 1/2 tbsp and about 1/3 cup of skim milk) because, well, I loveeeee sauces and feel that any French meal should have a sauce (hence why French cuisine is my favorite). Nothing fancy, but the chicken was SO flavorful that simple sides were absolutely the way to go.

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There you have it! The risotto took the longest to make, so if you skipped that or substituted it for something else, the meal would probably take you less than 45 mins start to finish. I have 1/2 of my chicken breast left for tomorrow- can’t wait to eat it!

Questions for you: What is your favorite cuisine? Favorite side dish?

Spaghetti Squash Casserole

So, I teased you yesterday when I posted a picture of the meal I made on Tuesday night, so I figured it was only fair for me to share it with you now! We are in the midst of getting ready to host Amy’s sister, and our dear friend, Sara’s baby shower, so things are likely a bit hectic in our household!

I bought a spaghetti squash last week, but never got around to making anything with it (I made this meal instead.), so I figured this was a great week to use it before it went bad.  Plus, after I’ve been away on a little trip where I’ve eaten out and eaten more indulgent foods and desserts than normal, I always like to “detox” a bit upon my return by eating loads of veggies.  This meal certainly helped to get me back on the right track! Loaded with veggies, chicken breast and some light cheese, you can enjoy a generous portion, guilt-free.

Spaghetti Squash Casserole

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Ingredients:

  • 1 small-medium spaghetti squash
  • 1/2 cup onion
  • 1/2 cup green pepper
  • 1/2 cup zucchini
  • 1/2 cup summer squash
  • 3/4 cup broccoli
  • 1-2 tsp minced garlic
  • 2-3 thinly sliced chicken breasts, cut up into small cubes
  • 2 tbsp reduced fat cream cheese
  • 2 tbsp goat cheese
  • 2 tbsp parmesan cheese
  • 2 tbsp Italian bread crumbs
  • Oregano
  • Basil
  • Italian Herbs & Seasoning
  • Salt & Pepper
  • 1-2 cups of pasta sauce
  • Little bit of shredded cheese

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Directions

1. Start a pot for the spaghetti squash (refer to this post for better instructions!) and begin to cut up your veggies. Heat a pan with a little bit of EVOO and add in the onions and minced garlic. Let those soften and cook for about 5 minutes. Next, add in the green peppers and let those cook with the onions for another 2 minutes or so.  Finally, add in the remainder of the veggies. Add in your spices of choice. I like to add in a couple heavy dashes of wine, because well, “wine not” (as my mom says).

0412. When the water is boiling for the spaghetti squash, place it in the pot and boil for 15-30 mins (depending on the size of the spaghetti squash that you get).

3. When the veggies are cooked, remove from the pan and set aside. Cut up your chicken and cook it in the same pan you cooked the veggies in.

0444. Once the spaghetti squash is cooked, remove, let cool and use a fork to get the “spaghetti” out. Once the chicken is cooked, add it to the veggies and mix together. Add in the cheeses, bread crumbs, 1 tbsp or oregano and 1 tbsp of Italian Herbs & Seasoning and a few dashes of basil. Stir well to ensure that the cream cheese and goat cheese melt. Add in 1-2 cups of sauce and place mixture into a baking dish. Top with cheese and bake for 20 mins at 375*. I broiled mine at the end to get that nice, crispy topping.

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046Get a bowl, serve yourself a nice heaping of this, and add some extra sauce on the side if you need more (I always need more sauce).

049Voila! here you go. This meal did take some time, but it was worth it. My sister came home from travel and had some and was raving about it! I think this would also freeze well, so if you made a big batch, you could have some for later.

Questions for you: Do you feel like you need a “detox” when you get home from a trip? What’s your favorite healthy meal to make or eat? I love Life Alive if I’m not cooking:)

Feeling Greek

Good morning and happy Monday! Did everyone have a nice weekend? I think we last left off with me sharing our girls night, right? So fun! After publishing that post yesterday, I got very busy with my “Sunday things,” including a Target run, cooking, baking and going for a nice walk.

017How nice was the weather yesterday?! I couldn’t get over it! And I’ll tell ya, gabbing with mom for 30 minutes of my walk definitely helped to pass the time- thanks mom:)

Feeling Greek

With a name like Monique Gagnon, you might be wondering how on earth I could ever feel Greek, right?  Well, last night my sister was invited to her study abroad program’s 50th anniversary at Vlora Restaurant which is on Boylston Street in the Back Bay, and she invited me to join her.  We dined there a few years ago for Danielle’s birthday because she was missing Greek food (she studied abroad in Athens, Greece in the fall of 2009) and have always wanted to go back, so I obviously jumped at the opportunity!

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026As soon as we walked in, they showed us where to go and gave us the tip to order the Sangria- twist my arm- I LOVE sangria!

021My intentions going into this were to have a couple of apps and then save myself to have dinner at home since I had made a delicious looking veggie sauce and chicken sausage (recipe to come soon!), but after chatting (so nice to meet you, Rebecca) and enjoying some adult beverages, I decided that I should probably just make myself a plate. I mean, I love the food there so my meal at home could definitely wait!

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I had a chicken skewer, some grilled veggies, an Arancini ball (total splurge, but so worth it!), tomato and feta skewers and some goat cheese/honey mixture.  Not pictured were the watermelon and feta bites- holy yum! The most refreshing little treat! Definitely check out their menu because if you like Greek/Mediterranean food, it’s totally drool-worthy!

We got home just after 8:30, meaning we were able to catch Revenge! Anyone else following that? Anyone else think that it’s getting a little twisted now?

Social Media

Are you guys following and “liking” me? If you are- thank you!!! If not, check me out:)

Instagram- @burpeestobubbly

Twitter- @burpeestobubbly

Facebook- facebook.com/burpeestobubbly

I hope everyone has a great Monday! I am working from home which always makes Monday seem a little better. I plan on getting my own workout in this morning/today and then teaching Dynamax at the YMCA.

Questions for you: Are you a fan of Greek food? What’s your favorite non-American style food? Do anything share-worthy over the weekend? I love to hear from you!

Spinach & Goat Cheese Chicken Meatballs

Hi! I’m not sure about you, but getting up on the first Monday after the “spring ahead” daylight savings is just not that fun. Don’t get me wrong, I love the extra daylight at the end of the day, but the first couple of mornings are always hard to adjust to.

Last night I made a delicious dinner, but before I get to that, I have to share how stinkin’ cute my parents are.  It cracks me up because they are SO into my blog, and even though I laugh when they talk about it, it really means the world to me that they take time every day to check it out and that they support me in this. Anyway! My sister was home (so jealous) and I knew my parents were going to cook a favorite meal of hers. As I started on my own dinner, I got the following texts

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I asked for the recipe, but mom said “no no no. This is not a healthy meal for your blog”, so I just have to go by pictures… Looks pretty freaking good to me! Like I’ve said before, mom really does make the best chicken parm!

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Onto my dinner…

I was looking through my phone the other day and I saw a picture of a chicken meatball dinner that I made a while back.  As soon as I saw that picture, I knew that I was in the mood to make a similar meal tonight.  I have to admit something to you, though… I totally suck at creating recipes. I hate measuring things out when I am making the recipe up as I go along (heck, I don’t even like to measure when I bake, but I know that I have to), so I tried to eyeball and estimate how much of everything I was putting into the meal. Hopefully you’re a similar “ad-lib” cooker!

Spinach & Goat Cheese Chicken Meatballs (served atop spaghetti squash & sautéed veggies)

Ingredients:

For the meatballs-

  • 1/2 lb. ground chicken (my sister is making chicken burgers tomorrow, so I saved her 1/2 of the package)
  • 1 egg white
  • 2-3 tbsp. bread crumbs
  • 2-3 tbsp crumbled goat cheese
  • 1/2 cup wilted spinach
  • 1 tsp oregano
  • 1 tsp basil
  • dash of salt & pepper
  • 1 small spaghetti squash

For the sautéed veggies-

  • 1/4 cup sliced onion
  • 1/4 cup sliced green pepper
  • 1/8 cup summer squash
  • salt, pepper & garlic
  • 1 tsp EVOO

Directions

  1. Pre-heat oven to 400*. Cut open, de-seed and boil spaghetti squash. Same way that I explained before. This one was so small that it only took about 10-12 minutes to cook.

0252. Mix Meatball ingredients together in a small bowl and use your hands to form small, golf ball sized meatballs. Place on a greased pan (or pizza stone, in my case) and bake for about 20ish minutes (or until they are fully cooked).

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3. While the meatballs are in the oven and the spaghetti squash is cooking, cut up your veggies and saute them until everything else is cooked. I cut mine extra thin tonight so that helped to speed up the cooking process.

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Once the squash is finished, remove from the water and shred some of it into a bowl. Top with veggies, sauce, and meatballs.

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Mmmm! I will say that the meatballs needed a little extra seasoning from what I originally did, so I accounted for that when I was estimating amounts above. The flavor with the goat cheese and spinach, though, was on point! I liked adding the sautéed veggies as they helped to beef up the spaghetti squash.

It’s worth noting that I baked some butternut squash to have on the side as well (holy veggie filled meal!). Nothing fancy, I just cut it up, used some spray Pam, salt & pepper and garlic seasoning and baked at 400* for about 30 minutes.

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I used BBQ sauce as my “dipping” sauce of choice (I LOVE sauces. If I could have a meal with 10 different accompanying sauces, I’d be so happy)… wasn’t sure how that would work out, but I actually loved the combo!

Questions for you: Are you a sauce person? Fan of spaghetti squash and chicken meatballs? Takes a little getting used to, but I’m totally hooked now!