It’s a Food Fest!

Let’s just say breakfast was an epic pumpkin fest 😉

And then let’s just say that dinner was an epic chicken cordon blue fest (?)!!

This week will basically be an ode to one of my all time favorite blogs: meals and moves. I absolutely adore Janetha’s recipes. She has such a knack for taking something traditionally unhealthy and transforming it into a healthy (and oh so delicious) creation! So jealous of her skills!

Dinner tonight was the Chicken Cordon Blue Casserole. I adapted the recipe to suit my taste because I don’t like mustard and I can never finish all of those left overs!

Serves 2 people!

What you need:

  • 6 oz (weight when raw) boneless skinless chicken breasts
  • 2 oz diced ham
  • 1 Portobello mushroom cap
  • 1/2 medium yellow onion, diced
  • 1 TB cloves garlic, grated
  • 1 TB dried thyme
  • 1/2 cup low sodium free range chicken broth
  • 3 wedges laughing cow light swiss cheese
  • 1 tsp rosemary
  • 1/4 cup mozzarella cheese (I used Veggie Shreds)
  • 1/8 cup whole wheat panko bread crumbs
  • a little bit of EVOO
  • salt & pepper to taste

How to make:

Combine your chopped onion, garlic and thyme in a medium size skillet. I drizzled a little EVOO on top just to ensure the onions started to caramelize.

Let these ingredients continue to cook and make sure you stir them often. Meanwhile, you should definitely start dicing your ham and chicken 🙂


Add chicken to a separate skillet with a drizzle of EVOO. Season with salt & pepper to your liking. Once it is fully cooked, remove from the skillet.

Hopefully you didn’t forget about your onions! Once they are caramelized, add your Baby Bell Light Swiss wedges, chicken broth and rosemary.

Let the cheese wedges melt down and this is the time to add salt and pepper if you want it! Once all of the ingredients have become one, let the sauce reduce so it appears thick and creamy. Then, add your diced chicken and ham!

This was when I (randomly) decided that I should throw in the Portobello mushroom. Everything tastes better when you add mushrooms! So I just sautéed it up and added it to the sauce mixture.

After combining all of these ingredients, move them to a small baking dish. Or in my case, I used a bread loaf pan! It is so convenient for when you want to make a casserole type of dish in a smaller portion.

Top the mixture with your bread crumbs.You may want to use more than I did, but hey, who knows!

And let’s get real, we can’t forget the cheese 🙂

Then, you have to bake this bad boy (covered in foil) at 350 degrees for 20 minutes. Remove the foil and bake for 5 more minutes. Remove from the oven and chow down.

I totally stole Janetha’s idea and steamed some broccoli for the side!

(288 calories & 45 grams of protein BTW)

This meal was definitely a success. Tomorrow night’s dinner will hopefully be just as AMAZING! Oh, and we can totally celebrate because tomorrow is the last day of cleaning the dorms! Woo woo!

So, hasta luego amigos!


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