Chicken Cordon Bleu...Healthy and Delicious!

I can't be the only one with this dilemma so I've decided to just put it out there.  Every single day I ask my 17 year old son what he wants for dinner and every single day I get the same answer..."I don't care.  Seriously you don't care?  Nope I don't care."    When I ask my husband what he wants for dinner, his response isn't any better it's usually "whatever you want."  Herein lies my problem because some days it's just mentally exhausting trying to figure out what to make for dinner.  I know "First World Problems".  lol 

So I decided that I would make something new once a week just to shake things up a bit.  I've been going through all my Clean Eating & Cooking Light magazines that I've subscribed to for years as I've kept them all.  I tear out the recipes that look like something my family will enjoy and throw away the rest of the magazine.  It's a win win because I'm exposing them to new dishes and cleaning up my office at the same time it's been awesome.  Why I didn't think of this years ago vs. letting the magazines pile up to the ceiling will remain a mystery to me.   

Today I made this delicious Chicken Cordon Bleu that I found in one of the magazines and of course had to "Shellyize" it to make it my own and healthier.  I replaced the cheese with the Laughing Cow Cheese and cut down on the amount of ham.  I skipped the frying part and just lightly breaded it, sprayed it with cooking spray and threw it in the oven for approximately 20 minutes and let me tell you out came cheesy gooey chicken perfection!   From start to finish dinner was made and enjoyed in less than an hour, it was easy and the best part was my son saying it was awesome!  

Ingredients

4 – 4 oz boneless, skinless, chicken breasts

4 wedges Laughing Cow Light swiss cheese

4 slices of deli ham

¼ cup seasoned bread crumbs

¼ cup parmesan cheese

 

Instructions

Preheat oven to 350 degrees.  Place chicken in gallon size Ziploc bag.  Using a mallet or rolling pin, pound the chicken to ¼ inch thickness being careful not to tear the chicken breast.  Lay the ham out, place cheese in center and spread down the center of the ham about 1” wide.  Fold sides of ham over cheese and place ham/cheese mixture on chicken breast.  Gently roll up each breast.  Combine bread crumbs and parmesan cheese in a shallow dish.  Gently roll each chicken breast in bread crumb mixture. 

Place chicken breasts with the seam side down in a 9x13 pan sprayed with cooking spray.  Cook approximately 20 minutes or until chicken reaches 165 degrees and is cooked through.   Enjoy!

Traditions...Pierogies

When I was a little girl, Christmas Eve was the best day of the year!  It meant traveling to Harsens Island where all of my dad's side of the family would get together.  I got to be with all of my cousins, open gifts, enjoy family time and devour traditional homemade Polish food. 

Along with the polish food we "shared" the sacramental bread Hostia.  You walked around to every person offering them a piece of yours, you took a piece of theirs, ate it and wished each other peace and a Merry Christmas, kissed/hugged.  On the Anti-side of "tradition" I NEVER took part in eating the creamed herring, it was supposed to bring you wealth (need a do-over on that one) but honestly just looking at that was disgusting as a child and I was not eating it!  lol

My fondest memories of my Busha (Grandmother) was cooking and especially on Christmas Eve the pierogies over the stove, laughing and just enjoying her family around her, always happy and talking about family and tradition.  This is my mission for making pierogies this year (and homemade kielbasa this weekend) for my dad who passed away 2 months ago.  He always talked about family and tradition and LOVED the Christmas season and celebrating with his family and friends! 

He was loved and adored  by everyone who knew him because of his values, loyalty, generosity and love of family.  I miss him more than words can ever say, he was my rock, my strength, my peace, my guidance, my protector, my maintenance man (lol) and everything else I needed him to be.  So in his honor this year I will keep tradition alive and forever more. 

XOXO Merry Christmas to all and Happy 2014!!!

Pierogies

Dough

2 cups all purpose flour

1/2 teaspoon salt

1/2 cup light sour cream

2 eggs

1-2 tablespoon Butter

2 tablespoons Olive Oil

 

Combine flour and salt in mixing bowl.  Whisk together eggs and sour cream in small bowl.  Add sour cream mixture to flour mixture, mixing just until combined.  Divide dough into 2 portions.  Wrap dough in plastic wrap and refrigerate for at least 30 minutes.  Roll each portion to a very thin 1/8^th thickness on a lightly floured surface.  Cut with a 4 inch round cookie/biscuit cutter into 10 rounds.  (Note: you may re roll the dough one time with the scraps)  Spoon a heaping tablespoon of filling onto each round.  Dough is very pliable so you can fold dough over filling and press edges together to seal.  (Note: If dough will not stick together due to the flour on the round add a little water to the edge and press together.)  IMPORTANT place pierogies on parchment paper sprayed with cooking spray to prevent sticking. 

Bring 12 cups water to a boil in a deep saucepan.  Add 2 tablespoons Olive Oil.  Add pierogies 6-8 at a time; cook 2 minutes or until pierogies float.  Remove cooked pierogies with a slotted spoon and place on cake rack to drain.  Repeat procedure with remaining pierogies. 

If eating immediately, heat a saute pan with nonstick cooking spray to medium heat.  Add pierogies to pan, cook 2 minutes on each side or until golden brown.  Add 1 teaspoon butter to pan and flip pierogies for 1 minute.  Repeat procedure with remaining pierogies.   

If freezing, follow the cooking/boiling process.  When pierogies are dry, place them on a cookie sheet lined with parchment paper (not touching each other) and freeze until firm (2-3 hours).  When completely frozen, place in a gallon size Ziploc baggie separating the layers with parchment paper.  When ready to use simply thaw and follow cooking procedure above. 

NOTE:  If you look closely at the edges of the pierogie they are different.  I scalloped the edges of the potato & cheese with my fingers just making dents and the sauerkraut I used a fork to seal the edges so I could tell the difference.  

Cheddar & Potato Pierogie Filling  

3 cups Potatoes, peeled and cubed

¾   cup Sharp Cheddar Cheese

¾   cup Colby Cheddar Cheese

1 clove Garlic, minced

¾ cup Onion, diced

Salt & Pepper

 

Place potatoes in saucepan and cover with cold water.  Bring to a boil.  Reduce heat to medium/low and continue cooking until soft.  Meanwhile sauté onion in a pan sprayed with cooking spray on medium heat until translucent, approximately 5 minutes.  Add garlic and sauté 2 minutes more.  Drain potatoes when soft and combine with cheese in a bowl and mash with potato masher.  Add onion/garlic mixture to potato mixture.  Add salt and pepper to taste.   You’re ready to fill the pierogies! 

 

Sauerkraut Pierogie Filling

4 cups (32 oz.) Sauerkraut

¾ cup Onion, diced

1 clove Garlic, minced. 

Salt & Pepper

 

Rinse sauerkraut thoroughly in a colander for 2 minutes turning constantly.  Heat a skillet over medium/high heat sprayed with cooking spray.  Add sauerkraut to skillet and continue to cook over medium high heat stirring often.  You want the sauerkraut soft and slightly browned for your filling.  Meanwhile sauté onion in a pan sprayed with cooking spray on medium heat until translucent, approximately 5 minutes.  Add garlic and sauté 2 minutes more.  Add onion mixture to sauerkraut.  Add salt and pepper to taste.  You’re ready to fill the pierogies! 

NOTE:  If you look closely the sauerkraut have "fork" indentations where the potato have finger indentations so I could tell them apart...just and FYI 

 

 

My Dad & Busha