Cooking Up a Storm!

So, I feel like I have been cooking up a storm lately. I made chicken pot pie last week, macaroni and cheese from scratch on Sunday, and then on Wednesday I made chicken cordon bleu and rice pilaf from scratch (all under 500 calories I might add).

Justin and I are trying to go on a diet and start exercising more, so I'm hoping to cook some more healthy meals, more often. I want to look good in a bikini this summer (or at least attempt to look good! LOL!).

I figured that I would share the chicken cordon bleu and rice pilaf recipes, so here they are!

Chicken Cordon Bleu

Prep: 20 minutes Cook: 20 minutes Makes: 4 servings

4 skinless, boneless chicken breast halves
4 slices prosciutto or cooked ham
4 slices Swiss cheese (3 ounces)
1 tablespoon butter or margarine

1. Place each chicken breast half between two pieces of plastic wrap (or wax paper). Using the flat side of a meat mallet, pound chicken lightly into rectangles about 1/8 inch thick. Remove plastic wrap.
2. Place a slice of prosciutto and a slice of cheese on each chicken piece. Fold in side edges; roll up from bottom edge. Secure with wooden toothpicks.
3. In a medium skillet cook rolls in hot butter over medium-low heat for 20 to 25 minutes or until no longer pink, turning to brown evenly. Remove toothpicks before serving.

Rice Pilaf

Prep: 20 minutes Cook: 15 minutes Makes: 4 to 6 side-dish servings

3/4 cup uncooked long grain rice or basmati rice

2 cloves garlic, minced

2 tablespoons butter or margarine

1 14-ounce can reduced-sodium chicken broth

1/4 cup dried currants or raisins (optional)

1/4 cup chopped carrot or red or green sweet pepper

1/4 cup dry white wine, apple juice, or water

1/4 teaspoon dried basil, oregano, or Italian seasoning, crushed

1/2 cup green onion, sliced (4)

1/4 cup pine nuts, slivered almonds, or chopped pecans toasted

2 slices bacon, crisp-cooked, drained, and crumbled, or 1/4 cup chopped cooked ham

1. In a medium saucepan cook and stir the rice and garlic in hot butter for 3 to 5 minutes or until rice is light brown.
2. Carefully stir in the chicken broth, currants (if desired), carrot, wine, and basil. Bring mixture to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until the rice is tender and the liquid is absorbed. Stir in the green onion, pine nuts, and bacon.

*Note: You may substitute 1 3/4 cups water and 1 1/2 teaspoon instant chicken bouillon granules for the chicken broth.

I hope you try these recipes and enjoy them as much as Justin and I did (along with his family)! I served this with broccoli and cauliflower, and it added a perfect amount of vegetable flavors to the meal!

I'm definitely going to start sharing my HEALTHY recipes that I find, that Justin and I like.