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! Nutty Salmon

This week for What's for Dinner? Wednesday I taught you how to make some salmon absolutely nuts!  How do you do it? You don't need to become a salmon tamer (or de-tamer?) to enjoy nutty salmon. All you need to do is paint the pre-cooked fish with a special sauce that will help it hold onto some crushed pistachio pieces.

The results of this nut-covered salmon is a delicious meal even my dad enjoyed!  As a chef you'll definitely enjoy the quick stove-to table time (20 minutes or less).  Ready to go nuts at dinner? Check out the full recipe HERE>>

Want to have the ingredients for next week's recipe delivered to your inbox? Subscribe to my newsletter HERE>>

This post is part of the WOW (Workout Wednesday) Linkup.  To check out other fitness related posts, visit the Linkup Page on Femme Fitale Fitale by clicking HERE>>

Have you ever had a salmon dish like this? Would you try it or is it too crazy for you? I'd love to hear your thoughts! Share them with a comment below: 

What's for Dinner? Wednesday: Nutty Salmon

It’s What’s for Dinner? Wednesday!  This Wednesday I’m sharing a recipe that I originally found in the May 2014 Fitness Magazine, but adapted slightly to my own liking. It's a recipe for Nutty Salmon! It received a rave review from my dad when I cooked it for my parents a few weeks back.  He’s pretty picky, so I’m pretty confident that you’ll agree that it’s good as well. But, don’t take his word for it! Try it out yourself.  It should cook up in about 10 minutes. The overall prep time is minimal so you can expect to have this dinner on the table in 20 minutes or less.  Here are the ingredients that you’ll need to get the job done and feed 4 people:

Ingredients:

Cooking spray

1/2 cup unsalted shelled pistachios, finely chopped

4 tsp Dijion mustard

2 tsp organe zest

1 tbsp orange juice

1/4 tsp salt

1/4 tsp pepper

4 6-oz salmon fillets

Find a side of veggies you love and a starch (we had green beans and potatoes) and get ready to cook up your fish.  

Step One: Preheat your oven to 375 degrees so it will be ready to cook your fish.  

Step Two: To make your salmon nutty, you’ll need something to help hold those green nuggets of goodness on the fish.  Grab a small bowl and mix together your Dijion mustard, orange zest, orange juice, salt, and pepper.  Then brush the mix onto your fish. Once your pistachios are chopped, press them onto the flesh of the fish and you’ll be ready to make that salmon totally nuts.

Step Three:  Spray a baking sheet with cooking spray and place your salmon on top (make sure it’s skin side down).  Cook your fish in your oven for 10 minutes or until it is cooked through.  

And that’s it! With the nuts and the salmon, this dish packs a great punch of omega-three fatty acids.  

Do you plan on cooking with us? What do you think of this recipe?  Share your thoughts with a comment below: