Dinner is served! Falafel Scotch Eggs with Radicchio

Here in Houston, TX it's been a lovely What's for Dinner? Wednesday!  This week's meal, Falafel Scotch Eggs with Radicchio, was inspired by a recipe I found while visiting my sister down under and it was delectable!  

I hadn't heard of scotch eggs until finding the recipe that inspired this meal in MiNDFOOD magazine. If you read the magazine or have eaten this dish before you know that a true Scotch egg is fried.  The version I shared HERE>> cut out that step and still resulted in nicely browned and tasty eggs.  Instead of using meat as the egg's coating, this version uses a homemade falafel mix so the entire dish is vegetarian friendly!

If you haven't tried this dish, I highly recommend it. Plus, it's a great way to hide your eggs from the Easter bunny when he comes hopping through next month!

Would you try this meal? Have you ever heard of Scotch eggs? Share your thoughts with a comment below: 

Dinner is served! Chicken Cordon Bleu

Dinner is served! This week's What's for Dinner? Wednesday meal was Chicken Cordon Bleu. Normally, this meal is hard to enjoy if you're watching what you eat. However, with the few ingredient swaps made in this recipe >>, this French-inspired dish can be enjoyed guilt-free.

Looking for a different healthy dish?  Be sure to check out the Fit Armadillo Pinterest board to check out dinners from previous weeks>>

Have you ever enjoyed Chicken Cordon Bleu? What do you think of this recipe idea? Share your thoughts by leaving a comment below:

What's for Dinner? Wednesday: Chicken Cordon Bleu, A Healthy Trip to France for Your Tastebuds

Happy What's for Dinner? Wednesday! This week's recipe is one of my favorites from one of my favorite healthy cooking magazines, Clean Eating Magazine.  I love it because it's healthy, easy, AND fancy enough to share with special dinner guests.  Modeled after the super decadent French meal, this version of Chicken Cordon Bleu dish is big on taste, but not on fat.  Another reason to love it? It only takes 15 minutes of hands on time and just under 30 mins of total time to create.  Take a journey to France with me and serve some Chicken Cordon Bleu up tonight!  If you're an e-mail subscriber, you already know what you'll need.  If you're not on the A-List (Armadillo List, that is!), sign up HERE>> to get the ingredients for future meals delivered directly to your inbox each week!

I'm dedicating this recipe to my fans who stopped by for a What's for Dinner? Wednesday a few weeks back when I shared Swai, a fish, wrapped in proscuitto and some fans were a little uncertain about using the water dweller with the fancy land meat.  I have a hunch they'll enjoy this one!

Here is what you'll need to serve four this dish:

4 4-oz boneless, skinless thin-cut chicken breasts
4 large spinach leaves (no stems!)
4 wedges of Laughing Cow Light Blue Cheese
2 oz ham
1 pinch o' paprika
2 garlic cloves, minced
2 cups mushrooms, sliced
pinch o' pepper
1 cup nonfat Greek yogurt
2 tbsp Dijon mustard
4 tbsp chopped chives

How to whip it up:

Step One:  Preheat your oven to 400 degrees Fahrenheit (we're really not in France anymore!).  Take out your chicken and get ready to layer on the goodness. Start with a layer of spinach, one leaf per chicken breast. Next, spread on a layer of your laughing cow cheese.  Top each chick off with 1/2 a slice of ham.  Once you have these three layers in place, roll up the chicken tightly and sprinkle each piece with a pinch o'paprika.  Place your chicken in a glass baking dish and set it to cook for 20 minutes.

Step Two: As your chicken rolls bake, cook up your mushrooms. Spray a skillet with cooking spray and set it to medium-high heat.  Once your skillet warms up, add your garlic and cook it for one minute before adding in your mushrooms and pepper.  Continue to stir in the ingredients together for 10 minutes before removing them and setting them aside.

Step Three: Before you get back to that chicken, prep the sauce by mixing together your yogurt, mustard, and chives.  

Step Four: Check on your chicken. Once it's cooked through, take it out of the oven and place each breast over 1/4 of your mushrooms before drizzling 1/4 of your yogurt mustard sauce on top.

And you're done! Super easy, but super impressive as well.

What do you think? Would you try this recipe? Know someone who would? Share it! Then leave your comments below: 

Dinner is served! Healthy Taco Salad

Dinner is served and it's a Healthy Taco Salad!  If you're a salad lover, you probably know that the restaurant version of this meal is shamefully high in calories and low in nutrition.  However, the version shared in this week's What's for Dinner? Wednesday meal is under 350 calories.  It's great as a dinner or lunch if you pre-make your tortilla cups.

Interested in testing it out for yourself? Find the full recipe HERE>>

Do you enjoy taco salads? Share your thoughts with a comment below:

What's for Dinner? Wednesday: Healthy Take on Taco Salad

Love taco salad? Did you know it’s often one of the least healthy options on a restaurant menu? Fear not! This week’s What’s for Dinner? Wednesday recipe allows you to enjoy a taco salad without the guilt  served on the side of it’s unhealthy restaurant-made relative.  This recipe is a healthy, done in 10 minutes option suitable for any night of the week.  Let’s get cooking!

Ingredients needed to serve four:

1 bag of your favorite salad greens
4 (6-inch) fat free flour tortillas
cooking spray
1 lb ground chicken breast
1/4 tsp salt
1/4 tsp ground pepper
1 can black beans and corn
1/4 c Greek yogurt
1/4 c finely chopped red onion
2 tsp grated lime zet
1 tbsp lime juice

Step One: Preheat your oven to 400 degrees. Take out four custard-style oven-proof cups and spray them with cooking spray before placing them on a baking sheet. To make your taco salad’s bowl, gently press one tortilla into each cup before returning the cups to the baking sheet.  When all four are ready, bake until they are crisp and golden brown in color (about 8 minutes).  

Step Two:  While your tortilla bowls cook, spray a nonstick skillet with cooking spray to cook your chicken. Add the chicken, salt, and pepper and cook the chicken until it has browned.  It should be ready after around six minutes on the stove.  Next, add your can of corn and black beans and mix it with the chicken to heat it up.  

Step Three: By now your chicken filling and tortillas should both be ready to serve.  Place a bed of lettuce down in your salad bowl and top it with a tortilla bowl that you’ve filled with 1/4 of your chicken filling.  Do this for all tortillas.  

Step Four: Create your Greek Yogurt topping by mixing the yogurt, onion, lime zest, and lime juice in a small bowl.  Top each tortilla bowl with about 1/4 of this topping before serving.  

Enjoy your salad and the crunch of the restaurant version of a taco salad without the added calories when you serve up this meal.  

Do you like Taco Salads? Share your thoughts on this meal idea by posting a comment below:






**This post is part of one of my favorite linkups, the WOW Linkup. See some of the other posts in the linkup by clicking HERE and enjoy an extra healthy Wednesday!**