There is something about healthy eating. When I eat better I feel better. It’s like instant gratification. For me healthy eating is not about depriving myself of the foods I love or strict nutrition, but finding new ways to have my favorite foods using healthy alternatives and ensuring that my body gets all the vitamins and minerals it needs. I always make sure that we consume a balanced diet and include fruits, vegetables, whole grains and lean proteins. I try to always choose ingredients that improve our health and avoid the types of foods that raise the risk of heart decease, cancer or diabetes. Healthy eating doesn’t have to be difficult but it does require a little extra planning.
Last night I made a delicious and balanced dinner – Broccoli and Cheese Stuffed Chicken Breasts with herb quinoa and sautéed Swiss chard. Yummy!
My handy dandy rice cooker is perfect for cooking quinoa. I used low sodium chicken stock, onion and fresh herbs to add lots of flavor. I usually buy cubed chicken stock with no MSG and low salt content and keep them on hand.
For the Broccoli and Cheese Stuffed Chicken I bought thin sliced chicken breasts to save time. Top each breast with shredded low fat cheddar and cooked broccoli. Just roll and secure with a toothpick, dip into an egg wash and bread crumbs. Then bake for 30 minutes.
Hubby and I love Swiss chard. Low in calories, this leafy vegetable is delicious when sautéed with garlic and seasoned with salt and pepper. It was a great side dish.
I bought a new bottle of wine to try as well. I was in the mood for white wine but wanted to try something I haven’t yet. Scoops wine is a white wine blend from the central coast of California, although it’s a little sweet for my taste, I still enjoyed it.
Broccoli Cheddar Stuffed Chicken
- 1 chicken breast, sliced in half and pounded thin
- 1/4 cup grated cheddar
- 1/4 cup cooked broccoli
- 1 egg
- 1/4 cup panko
- s & p to taste
- olive oil
- 1. Preheat oven to 350 degrees.
- 2. Top each chicken breast with cheddar and broccoli.
- 3. Roll and secure with a toothpick.
- 4. Dip in egg wash and then panko.
- 5. Bake about 3o minutes
- 2 cups dry quinoa
- 4 cups water
- 1 low sodium chicken bouillon
- 1 small onion, chopped
- Combine all ingredients in a rice cooked and cook until all the water is evaporated