No global or US posting today, just something yummy from between our kitchen travels! In trying to eat healthier I have started cramming veggies into meals lol. Sometimes to the detriment of my poor fiance, but I have started craving certain veggies! Spinach and Brussels sprouts are two of them. I decided a high protein entree with veggies would be a good dinner on a busy night, and had been craving spinach artichoke dip so this is what I came up with! In addition to the crispy bacon, juicy chicken and creamy mixture, the Brussels sprouts also have a complex flavor thanks to the mixture of tart vinegar and sweet honey. Served alongside a Caesar salad that I swapped the dressing on for a drizzle of balsamic vinegar and lemon juice, this meal came in at under 650 calories!! Delicious, calorie conscious and veggie packed? Does it get any better? I don't think so lol. Give it a try and let me know what you think!
Bacon Wrapped Spinach Artichoke Chicken
Ingredients
* 4 boneless skinless chicken breasts (about 4 ounces each)
* 8 slices bacon
* 1 block of low fat cream cheese or Neufchatel cheese
* 1 cup low fat sour cream
* 1 tbsp minced garlic
* 1 package frozen spinach, thawed and squeezed for excess moisture
* 1 jar marinated artichoke hearts
* 2 tbsp Parmesan cheese
* 1 cup shredded mozzarella cheese
* 1 tsp black pepper
* 1 tsp paprika
* 2 tsp cayenne pepper
* 1 tbsp parsley
* zest of 1 lemon
Directions
Preheat oven to 450. In a large bowl mix cream cheese, spinach, sour cream, artichoke hearts, Parmesan, mozzarella, garlic, pepper, cayenne, paprika, parsley and lemon zest, using a hand mixer, beat on low until smooth, about two minutes. Flatten chicken slightly by layering plastic wrap an pounding with a meat tenderizer. layer 1 spoonful of mixture on chicken, and wrap with two strips of bacon. Lower heat to 400 and bake 45 min to an hour until cooked through.
Honey Balsamic Brussels Sprouts
Ingredients
* 1 bag Brussels sprouts ( i used frozen for this)
* 3 tbsp olive oil
* 1 tbsp cracked black pepper
* 1 tsp salt
* 3 tbsp honey
* 3 tbsp balsamic vinegar
Thaw sprouts if using frozen, then toss in a bowl with salt, pepper and 2 tbsp of the oil. Place on aluminum foil or silicone mat covered baking sheet and bake at 400 10-20 minutes, depending on desired crispiness level. remove from oven and toss back into bowl with remaining oil, honey and vinegar.
This dish was quick enough for a week night, but seems so much more complex. There was leftover mixture that I layered into a small pan, topped with more mozzarella and baked for 15 minutes until golden brown on top and it makes a delicious dip for pretzels or pita chips!!