Another weekend of meal prep and Low Carb Meals almost finished.
Last night’s dinner was Chicken Breast stuffed with Ham, Broccoli and Cheddar cheese. Turned out really good, Lindsey said she could eat it for breakfast, lunch and dinner... lol.
I made Mock Loaded Potato soup, Low Carb Chicken Lettuce wraps (I’ll share the recipe tomorrow) and tonight I’m making ribs using Sugar free BBQ sauce, which has
a nice smoky sweet southern sauce.
It seems like I’m cooking more, which I am, but it’s beginning to pay off. I’m feeling better every day and my family is eating healthier. I’m paying a lot more attention to labels, ingredients and cooking naturally with cleaner products.
Broccoli, Ham and Cheddar Chicken Roll
2 heads slightly cooked broccoli head, cut into florets
2 c cheddar cheese (200 g), shredded
6+ oz cream cheese (170 g), softened
2 c ham (150 g), diced
1 tsp onion powder
1 tsp salt
1 tsp pepper
1 tsp dried oregano
1 tsp paprika
8-10 thin slices chicken breasts
6 slices ham
Preheat oven to 350°F (180°C).
Chop the broccoli (2 heads) florets, and then transfer just the florets to a large bowl to cook slightly in the microwave.
Add the cheddar, cream cheese (6 ounces), ham, onion powder (1 teaspoon), and mix evenly until combined. Set aside.
In a bowl, mix together the salt (1 teaspoon), pepper (1 teaspoon), oregano (1 teaspoon), and paprika (1 teaspoon), then stir to combine.
Place the chicken breasts (8-10) on a cutting board. Season both sides of the chicken liberally with the spice mix.
Lay down thin seasoned chicken breasts (8-10) into a greased loaf pan lined with parchment paper, slightly overlapping them.
Place the ham slices evenly across the bottom and sides, hanging the ham over the sides of the loaf pan.
Spread broccoli (2 heads) mixture evenly on top of the ham, pressing it flat into the edges of the pan.
Fold over the flaps of ham to completely seal the mixture.
Place the rest of the thin seasoned chicken breast (8-10) on top. Use a fork to tuck in the edges, creating a seal.
Bake for 45-50 minutes, until the loaf looks slightly brown and red on top.
Cool the loaf in the pan. Release any juices from the pan. Remove the chicken loaf using the parchment paper.
Slice into 1-inch (2-cm) slices, and serve!
Source: tasty.com
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