I can not believe that tonight was night six of my goal. The week has gone by so fast and I am pleased with all the recipes that I selected. I actually have picked out enough recipes that will take me through Sunday which will make 12 days in a row of new recipes! YEAH!!
Tonight I made Chicken & Broccoli Braid with ultimate twice baked potatoes on the side.
Chicken & Broccoli Braid
Ingredients:
12 ounces cooked chicken, chopped (2 cups/ about 3 cooked boneless, skinless chicken breast halves)
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 ounces sharp cheddar cheese, shredded (1 cup)
1/2 cup mayonnaise
1 teaspoon dried dill weed
1/4 teaspoon salt
2 packages (8 ounces each) refrigerated crescent rolls
1 egg white, lightly beaten
2 tablespoons slivered almonds
Preheat oven to 375F. Chop chicken and broccoli using food chopper, place in 2-qt. batter bowl. Chop bell pepper using 5" Utility knife, add to batter bowl. Press garlic over vegetable mixture using Garlic Press. Add shredded cheese to vegetable mixture, mix gently. Add mayonnaise, dried dill weed, and salt; mix well. Unroll 1package of crescent dough, do not separate. Arrange longest sides of dough across width of 12" X 15" rectangle baking stone. Repeat with remaining package of dough. Using dough and pizza roller. roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using pizza cutter (there will be 6 inches in the center for the filling). Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using pastry brush. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown. Cut and serve.
Yield: 10 servings
Nutrients per serving:
Calories 410
Fat 27g
Sodium 660 mg
Dietary Fiber less than 1g
NOTE: I used fat free mayonnaise for my recipe.
Ultimate Twice Baked Potatoes
Ingredients:
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese
8 green onions sliced, divided
diced bacon (optional)
4 large baking russet potatoes
1. Preheat oven to 350 F
2. Bake potatoes in preheated oven for 1 hour
3. When potatoes are done, allow them to cool for 10 minutes. Slice potatoes in 1/2 and scoop flesh into bowl.
4. Add sour cream, milk, butter, salt, pepper, 1/2 cup of shredded cheddar cheese and 1/2 of the sliced green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
5. Bake another 15 minutes
Calories 449
Total fat 33 g
Cholesterol 63 mg
8 servings
Prep time: 15 minutes
Cook time: 1 hr. 15 minutes
NOTE: I used light butter, fat free sour cream and skim milk
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