How well do you with changes in your life?
Are you ready to try some new healthy recipes? Are you ready to try something new and different?
I personally always have great intentions to make change but putting those changes into motion is a whole other ballgame. I am a creature of habit and feel quite cozy in my routine. I know that any slight change will cause some type of physical or psychological discomfort, so I avoid it. However then I feel trapped and uncomfortable in a cycle of stagnation.
Change can be voluntary or sometimes out of your control, but it is a part of life. Long gone are the days of our 2 years old temper tantrum complete with a 4 point bang your head and arms and legs flailing on the floor when our parents told us there was an unexpected change.
Over the years, I have learned how to be a creature of change and trust me this was no easy feat. I have learned that change is necessary for survival and in order to change I have to change how I think about the change itself.
A positive attitude causes a chain reaction of positive thoughts, happy events and positive outcomes.
A negative attitude causes a chain reaction of negative thoughts, unplanned events and poor outcomes.
So the bottom line is that it our choice to be happy or sad, but the change is still going to happen.
Change is required after a holiday season. We have eaten a few more cookies than we intended, ate way too many second helpings and too many carbs for our own good. However, I do not believe in dieting as that just causes everyone to feel deprived and then you have failure. Don’t set your self up for failure. Set yourself up for success and a positive change! One little step at a time. One little recipe at a time.
Eating a well-balanced diet, with colorful vegetables, proteins and complex carbohydrates seems easy enough, or is it? Does your family have dietary restrictions like gluten-free or need to follow a diabetic diet? I feel your pain and can help you get sorted and stay on target to meet your goals.
It requires the “P” word– Planning. The planning part starts at home with recipe and meal planning ideas (that is where I can give you a hand) then following through with the plan in the grocery store with a list and then executing the plan in the kitchen.
In order for this plan to work, your dishes need to be packed with the good stuff and be intense in flavor and textures. Today we are going to start with a lovely Chicken Kiev with a roasted pepper tomato sauce, almond green beans and crisp and crunchy endive salad with a lemony vinaigrette.
Chicken Kiev is great all on its own, but my family is really craving some extra warmth and love on these cooler days. I decided to create a Chicken Kiev in 2 different ways to please all the members in my family. I stuffed some of the organic chicken breast with ham and swiss cheese and dusted then with a little parmesan crumbs for my teenagers.
For the carb watching gluten-free, egg free and lactose free crew, I made Chicken Kiev with a delicious stuffing of spinach, mushrooms, onions, garlic and spices and dusted them with a little almond flour before baking. Both versions were served up in a warm cozy bath of roasted red pepper and tomato basil sauce that was to die for.
I want to give all of you a big thank you for following along on Bam’s Kitchen. I love your comments and your questions. I also want to reach out to my silent followers as well and send you a big thank you. Bam’s Kitchen would not be Bam’s Kitchen without all of you!
Announcement: There is one more big change that I wanted to share with you. I am planning on moving from a word-press site to a self-hosted site within the next couple of weeks. I want to get a little more organized on Bam’s Kitchen so that you can find recipes easier, simplify your meal planning and give some additional fun resources to help you make simple wholesome dishes in your own kitchen.
In theory, once the move occurs, all word press followers should still see me on their Word press reader list. However, we know that sometimes this is not always the case. If you are not already doing so, please take a moment to keep in touch by visiting the right side of my website and clicking on the email, facebook, twitter icons to stay in touch so we don’t skip a beat.
e-mail– click on the right hand side on my website and follow by e-mail
twitter – https://twitter.com/bamskitchen
Pin interest –http://pinterest.com/bamskitchen/
Here is to embracing change one healthy recipe at a time! May your 2013 year be blessed and bright!
- chicken breasts - 8 (boneless skinless pounded flat)
- ham - 4 thin slices
- swiss cheese - 4-8 thin slices
- egg - 1 beaten
- breadcrumbs - 1 cup
- parmesan cheese - 1/4 cup grated
- olive oil - 1 tablespoon
- spinach - 1.5 cups frozed spinach (thawed and water removed)
- mushrooms - 8 ounces (cleaned and sliced)
- garlic - 1-2 cloves minced
- white wine - splash
- lemon juice - 1/2 of lemon
- almond flour - 3/4 cup
- garlic powder - 1/2 teaspoon
- dried basil - 1teaspoon
- salt and pepper - to taste
Teenager Chicken Kiev Version
Step 1: Pre-heat oven to 375 degrees F (190 C)
Step 2: Mix breadcrumbs, grated parmesan cheese, garlic powder, dried basil, salt and pepper together and set aside.
Step 3: Lay flat your pounded flat chicken breasts and lay a piece of ham and cheese in the middle of the chicken breast. Roll chicken breasts ups so that the ham and cheese stay inside the roll.
Step 4: Gently dip the rolled chicken into the beaten egg and then into the breadcrumb mixture and place in a greased oven pan. Drizzle with a little olive oil.
Step 5: Bake Chicken Kiev uncovered for 30-40 minutes or until the juices run clear and the crust is golden brown.
Step 6: Garnish with Roasted pepper tomato sauce- recipe to follow.
Diabetic Friendly-Gluten Free-Egg free and Lactose Free Chicken Kiev Version
Step 1: Pre-heat oven to 375 degrees F (190 C)
Step 2: Mix almond flour, garlic powder, dried basil, salt and pepper together and set aside.
Step 3: Put olive oil, onions, garlic and mushrooms in a pan and saute until slightly caramelized. Add a splash of white wine and spinach, season to taste and then a little squeeze of fresh lemon to finish off the dish. Remove from heat and set aside.
Step 4: Lay flat your pounded flat chicken breasts and place a couple of tablespoons full of the spinach mixture in the center leaving a little room around the edges.
Step 5: Roll your chicken breasts up so that the spinach mixture stays inside.
Step 6: Gently dip your chicken breasts into the almond flour mixture to coat all sides. (almond flour sticks well to most things with just a little natural moisture from the chicken. However, you can dip first into a beaten egg bath if you do not have any egg restrictions.) Place your chicken Kiev in a greased baking dish and drizzle with a little olive oil.
Step 6: Bake Chicken Kiev uncovered for 30-40 minutes or until the juices run clear and the crust is golden brown.
Step 7: Garnish with Roasted pepper tomato sauce- recipe to follow.
Roasted Pepper Tomato Sauce
Step 1: In a medium-sized pan, place your olive oil and add your onions until they start to caramelize.
Step 2: Add your garlic for a minute or so (don't burn your garlic as your sauce will become bitter)
Step 3: Add your chopped tomatoes and roasted red peppers, splash of wine, sugar alternative, salt and pepper and 1/2 of my chopped fresh basil and cook over a low simmer for about 15 minutes to allow the seasonings to mingle, if you have longer to simmer then that is better.
Step 4: Remove the sauce from the burner, add the remaining chopped fresh basil and stir into sauce.
Step 5: Place 2-3 tablespoons of roasted red tomato sauce on a plate. Top with a chicken Kiev. Place a little dab of sauce of top of chicken Kiev and garnish with fresh basil. Enjoy as change is good! (this sauce is also fantastic on top of pasta, italian fish, grilled tofu, and whatever your little heart desires.