Healthy Recipes to Keep You Fit and Fabulous

Posts tagged ‘whole foods’

Stuffed Chicken with Spinach, Pears and Bleu Cheese

Good news!

Our sad fridge has transformed into…

Happy Fridge!

Life can go on.


Yesterday’s breakfast was still pre-shopping trip, so I snagged the last half of a bagel thin, the last wedge of Laughing Cow Light French Onion Cheese, and fried an eggwhite to make an open-faced egg sandwich:

I’ve missed my egg sandwiches!

After breakfast, I headed off to my very long, very boring Chemistry class.  By the time I got home, it was 4 o’clock, and I was starving!


I made a salad using the last of the Smokey BBQ Chicken from last week, and topped it with a drizzle of Kraft Toasted Sesame Dressing.

I know it sounds weird to top BBQ with an Asian-flavored dressing, but for some reason, it works!

After I ate, I headed out the door again to go to my night class.  While waiting for my class to begin, I was reading my Twitter feed, and came across this Tweet from Whole Foods:

I didn’t even click on the link, because they already gave me all the inspiration I needed for dinner!  It was perfect timing, too, since I just picked up this new flavor from Laughing Cow, because I’m a Laughing Cow whore…

Stuffed Chicken with Spinach, Pears and Bleu Cheese

Servings: 2


2 large chicken breasts

1 package frozen spinach, thawed

4 wedges Laughing Cow Light Bleu Cheese, OR 3/4 cup crumbled bleu cheese or gorgonzola cheese

1 Bartlett pear, chopped

1 shallot, chopped

2 cloves garlic, chopped

1 tablespoon Smart Balance

2 tablespoons Balsamic vinegar

salt + garlic powder


For the filling:

After thawing the spinach, place it inside a CLEAN kitchen towel (preferably one you don’t love, because it will turn green), and squeeze out the excess moisture.

Place the spinach in a mixing bowl and add the cheese.

Use a fork to mix it together until well combined.

Place a skillet over medium heat.  Spray with nonstick spray.  After heating, add the shallot and cook for 1 minute.

Add the garlic and cook for an additional 1 minute.

Add the chopped pears.

Cook for 1 minute, then add the Smart Balance and Balsamic vinegar.

Cook for about 3 minutes, or until the vinegar is reduced and absorbed by the pears.  Remove from heat and add the mixture to the bowl with the spinach and cheese.

Gently mix everything together, being careful not to mash the pears.

For the chicken:

Preheat oven to 350 degrees.

Use a sharp knife to cut a pocket into the center of the chicken.  Be careful to not let the knife cut through to the other side.

Use a fork or a spoon to place the pear, cheese and spinach mixture into the pocket.  You want to have lots of filling, to give an “overstuffed” appearance. Tip: If the filling starts to come out any holes in the bottom, use a toothpick to “sew” the hole and hold the filling inside.

Season both sides with salt and garlic powder.  Place the same skillet you used for the filling over medium heat and spray with nonstick spray.  After the pan is hot, place both chicken breasts in the skillet and brown on both sides, about 2 1/2 minutes.

Carefully remove the chicken from the skillet and place in a baking dish.  Bake in the oven for 30-35 minutes, depending on the thickness of your chicken.




Serve with brown rice.


A Soupy Day. Recipe: Broccoli and Asparagus Soup and Whole Wheat Oatmeal Chocolate Chip Cookies

Today was centered around soup!

Corey and I slept in and lounged around for a little while before making a simple breakfast.




I toasted a Thomas’ 100% Whole Wheat Bagel Thin and spread a wedge of Laughing Cow Light Swiss Cheese on top.

Instead of my usual coffee, I gave one of these a try for the first time:

"Can you put some of that in my dog bowl? I need to wake up!"

A Starbuck’s Mocha Light Frappuccino.  I am a huge fan of the regular Frapps, but they are a little misleading.  The label says “Low Fat!”, which they are, but they are also loaded with sugar.  The new Light version is made with Splenda, and has only 100 calories.  As Charlie Sheen would say, WINNING!

After breakfast, we changed into our bathing suits and headed over to the pool to lay out.  I guess we forgot to look outside first, because we were a little late to realize that it was dark and rainy out!

Sad Sun-Bather 😦

Corey doesn’t give up that easily.  He insisted we go to the pool anyway and wait for it to blow over.  When we arrived, it was just us and what Corey referred to as a “stork”…

"I have something for you..."

I told him that was probably not a good sign, for several reasons.

The storm did end up blowing over, so we were able to relax outside for a little while.  After that, we decided to go to the gym and get a workout in.

Good news!  Remember how I was saying how much I miss my old gym?  Well, it turns out that the time period I had set for my account to be frozen is now up, so we are able to go again!  Can I afford it? Not really.  But I think it’s worth the sacrifice!  I was happy to spend a good 50 minutes with my long lost love, the elliptical, while watching some re-runs of Real Housewives of Orange County.

Speaking of which, tonight is the premiere of their new season!  I am a die-hard Real Housewives fan.  I watch every episode of every city, but my favorite is definitely Orange County and Beverly Hills.  I aspire to be a less bitchy version of them one day, preferably with Gretchen’s hair and Alexis’ rockin’ bod.


(insert ME in that space!)


After our workout, we grabbed a smoothie at Planet Smoothie:


I ordered my usual Chocolate Two Piece Bikini.  Perfection!

Later in the day, I decided to get started on a mini project that I’ve been waiting to get to all week.  I follow Whole Foods on Twitter, and they recently posted a recipe for Spring Broccoli and Asparagus Soup that I’ve been dying to try!  I made a few modifications, and the result was a delicious and fresh-tasting, creamy soup!  It came together surprisingly easily, too!

Broccoli and Asparagus Soup

Servings: 6-8


6 1/2 cups reduced-sodium chicken broth

2 cups chopped broccoli florets

1 bunch asparagus, woody stems removed, and the rest chopped into 2 inch pieces

1 leek, washed, top cut off and the rest thinly sliced (use the white, light green, and a little of the dark green parts)

3 large celery stalks, chopped

2 medium Russet potatoes, peeled and chopped in half

1 wedge of Laughing Cow Light Garlic and Herb cheese (optional)

3 tablespoons shredded parmesan cheese


Add 1/2 cup of chicken broth to a pot over medium heat.  Once simmering, add the leek and cook until softened, about 6 minutes.

Add the rest of the chicken broth and the potatoes, and bring to a boil.

Once boiling, add the broccoli, asparagus and celery.  Reduce heat to medium-low, cover, and cook for 15-20 minutes.

Next, use a ladle to add several scoops of the soup to a blender.  Add 1/3 of the cheese wedge and 1 tablespoon of Parmesan cheese and blend together until smooth.  Once smooth, pour the portion of soup into the container you plan to store it in.  Repeat these steps two more times, or until the rest of the soup is blended.

Serve with a dollop of Fat Free sour cream and a sprinkling of chopped chives or green onion on top.


I served the soup alongside an open-faced tuna melt on a whole wheat bagel thin:


Dinner 🙂

After we ate, we got ready and went to the evening service at our church, since we slept in this morning.  We ate dinner at kind of an awkward time tonight, so after church, Corey was ready for a second dinner at Jason’s Deli. I was also craving a little somethin’ somethin’, so I got a cup of Tomato Basil soup:

Soup #2

It was a day full of soups!

Making the soup today made me realize how long it’s been since I’ve spent time in the kitchen making real recipes, so I was ready to create something else once we got home.  This time, I wanted to make dessert!  I combined two of my favorite cookie recipes into one, to accommodate the ingredients I had on hand, and this is what I came up with:

Whole Wheat Oatmeal Chocolate Chip Cookies

Servings: 12 cookies


1 cup whole wheat flour

1 cup quick-cooking oats

1 cup semi-sweet chocolate chips

1 cup Granulated Splenda for Baking

1 stick of butter, softened

1 tablespoon molasses

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs

2 teaspoons vanilla extract


Preheat oven to 375 degrees.  In a bowl, combine the Splenda, eggs, molasses, butter and vanilla, and mix until smooth.


Wet Ingredients

Add the flour, oats, baking soda, salt, and chocolate chips, and mix everything together.


Wet + Dry

Use a spoon to place spoonfuls of the dough on a cookie sheet, and bake in the oven for 8-11 minutes, until slightly browned on top.

I think I might have made a small mistake by forgetting to add the baking soda and salt until the last minute of mixing, because the cookies didn’t really “inflate” like normal cookies do.  It’s OK though, because they were still delicious!

Well, I’m off to go revel in the drama of the Housewives, and then early to bed.  We have fun plans for the next two days!

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