2 recipes

Back on the horse today with 2 new recipes i totally want to try.  I picked up a food magazine called Clean Eating Magazine at Fresh and Easy last night. It proclaims on the front to get you through the holidays without packing on 20 pounds (which i fully expect to do at my mom this year. such. yummy. food.)

Anyway, these two looked easy and yummy so i guess we will see how it goes.

p.s. you have to subscribe on their website to get the recipes online so i just scanned them. let me know if you can't read it.

Chicken & Goat Cheese Strudel 

(only 5 ingredients!! you know i love that)

5 Ingredients:
1 lb extra-lean ground chicken breast
2 tsp dried italian seasoning
5 oz baby spinach
4 oz goat cheese, crumbled
4 sheets whole-wheat phyllo dough, thawed.

Pantry Staples:
Olive Oil cooking spray
2 cloves garlic, minced
Sea Salt and ground pepper to taste

One:
Heat a large nonstick skillet on medium high and coat with cooking spray.
Add chicken and cook, breaking up with a wooden spoon, for 2 minutes.
Add garlic and italian seasoning and cook until chicken is lightly browned and no pink remains, about 4 minutes. Transfer to a large bowl.

Two:
Add spinach to skillet, cover and cook for one minute.
Remove lid, stir and cook spinach until wilted and no liquid remains, about 1 minute.
Transfer to strainer and squeeze out excess liquid into a medium bowl.
Place spinach and goat cheese in with chicken.  mix together and seasn with salt and pepper.

Three:
Preheat oven to 350
Place 1 phyllo sheet on a flat work surface with long edges parallel to edge of surface.  mist sheet with cooking spray. top with another phyllo sheet and mist again with cooking spray. stack remaining phyllow sheets over top, misting with cooking spray between each layer.  mist edges of final sheet with cooking spray.

Four: Spoon Chicken-Spinach mixture only bottom third of phyllo stack, leaving a 2-inch border along sides and bottom edge.  roll bottom of phyllo over top of fillig and continue rolling, tucking in edges as you roll, until phyllo forms a tube.  mist top of strudel with cooking spray.  using a sharp knife, make small incisions in top of strudel, about 1 inch apart.  transfer to a parchment lined baking sheet and bake for 20-25 minutes, until golden brown and cheese begins to bubble from top.  let cool for 3-5 minutes before slicing into 4 equal servings.

cals 278, total fat 10g, protein 34g, carbs 14.5

And Double Chocolate Macaroons (only 119 cals and easy ingredients)

Oh look, you get the chocolate hazelnut biscotti and half of Grandpa Charlie's belgium cookies too.

Ingredients:
8 oz dark chocolate (60% cocoa or greater), chopped, divided
1 3/4 cup shredded unsweetened coconut
1/2 cup organic evaporated cane juice
3 tbsp natural unsweetened cocoa powder (not dutch processed)
1/8 tsp sea salt
1/2 cup liquid egg whites
1 tsp pure vanilla extract
1/4 tsp pure almond extract

One:
Preheat oven to 350. line a large baking sheet with parchment.
In a small microwaveable bowl, melt 3 oz of chocolate in microwave on high for 45 seconds.
Stir and continue to microwave in 15 second intervals, stirring after each, until melted.
(note: watch carefully to prevent chocolate from burning.) set aside to cool

Two:
In a large bowl, which coconut, cane juice, cocoa powder and salt until well blended.
Stir in melted chocolate until just combined

Three:
In a small bowl, whisk egg white mixture to coconut mixture and stir until well blended.
Scoop level 1 tbsp and pinch into a low pyramid shape, transfer to baking sheet.
Repeat with remaining batter making 24 macaroons.
Bake for 14 to 15 minutes until outer layers are firm, bottoms lightly browned and centers reamin soft.
Remove from oven and let cool on baking sheet for 5 minutes, transfer to wire rack.

Four:
In a microwave safe bowl melt remaining 5 oz of chocolate in microwave for 45 seconds
Repeat same process as in step one until chocolate is melted
Carefully holding each macaroon upside down by it's base, dip peaks into chocolate.
Place on parchment-lined baking sheet and refrigerate until chocolate is set, about 30 mins.
Store in an airtight container in fridge for up to 3 days

cals 119, fat 8g, carbs 11g, protein, 2g