Thank you so much for your sweet and supportive comments on the “journey” pictures I added. It is hard to be compared to that 115-pound half-pint, especially as a dietitian. However, I know just as well as the next person that health and happiness go FAR beyond a silly number on a scale. And for those of you commenting on my uglies: that stage was LONG for me! I know all kids go through some awkward times, but mine was more like…a decade?…and a half? ANYWAYS, thank you for your continued support and a big ::wave:: to new posters! Love hearing from you!
During our recent travels, my father-in-law forced a gag after hearing my explain how DELICIOUS my Brussels sprout are! Since introducing my husband to his love for the Brussels, I’m making an effort to find more fruits and vegetables for him to like…expanding his F&V palate! He even wanted me to prepare the Brussels sprouts for his parents as a “See, they’re delicious!” statement. And last night yielded a successful new-found love for TURNIPS and PARSNIPS! That’s right, hubby went back for SECONDS! I wanted to capture this moment, and this is what I got…
Roasted Root Vegetables with Maple Glaze — Adapted from Cooking Light
1 1/2 cups sliced carrots
1 1/2 cups sliced parsnips
1 1/2 cups sliced turnips
4 tsp. olive oil
1/2 tsp salt
1/4 tsp black pepper
2 Tbsp maple syrup
- Preheat oven to 400 F.
- Combine first 6 ingredients in a 9 x 13-inch baking dish coated in cooking spray, tossing well to coat.
- Bake at 400 F for 25 minutes. Stir. Cook an additional 10-15 minutes or until golden and tender.
Yield: 4 servings.
Nutrition Information (per serving): 150 calories, 4.9 g. fat (0.7 g. saturated fat, 3.3 g. monounsaturated fat, 0.6 g. polyunsaturated fat), 1.7 g. protein, 26.1 g. carbohydrate, 3.8 g. fiber, 0 mg. cholesterol, 0.8 mg. iron, 379 mg. sodium, 63 mg. calcium
Along with our root vegetables (YUM!) we had some delicious Chicken “Cordon Bleu”. Rather than being made with lean ham, these are made with turkey pepperoni.
You need: chicken breasts (halved length-wise or pounded thin), Laughing Cow cheese, turkey pepperoni/lean ham, and low-sodium chicken breading/Shake’n Bake
Spread the Laughing Cow on the chicken and top with ham/pepperoni. Roll-up and secure with a toothpick, if necessary. Sprinkle over breading to coat. Bake at 400-450 F for 30-40 minutes, until chicken is cooked through. Cooking time will vary based on size and thickness of the chicken roll-ups. Easy Breezy!
I can’t believe it’s off to work after nearly 2 weeks off!!! Ahhh! I wonder how many patients want to see the dietitian after all these New Years Resolutions?? We shall see!!
Question: Have you tried Laughing Cow cheese? What’s your favorite way to eat it? If you haven’t tried it yet, WHY THE HECK NOT?!?!
Have you tried turkey pepperoni? What do you think?Yes, it’s high in sodium, but who needs 17 slices anyways? 😉
Enjoy your Monday! Yes, that’s an oxymoronic (word?) thing to say, but I mean it!!
I love turkey pepperoni! Yeah, high in sodium, but you are right, who eats 17 slices?! I mean, maybe once or twice I have…..
I also love LAughing Cow cheese. I like to mix it with cooked spinach and make creamy spinach!
Nick doesn’t like to admit when he likes me healthy food creations either. MEN!
I ADORE roasted vegetables – yum! Seriously, anyone who complains they don’t like veggies (I don’t know how though 😉 ) – should roast them – yummy!! 🙂
And +1000 to the Laughing Cow Wedges – I have the original but want to try the Garlic and Herb too…I love them any which way — on their own! on muffins! on bread or crackers or with carrots!! haha – I wonder if I could try making cream cheese frosting out of them…???
thanks for still reading my blog girl!! love yours 🙂
Oh yeah, and thanks for the OSU support on Friday!!
haha love the pic of the hubby!! too cute
Laughing Cow is AMAZING…so rich and creamy!
I love to spread it on sandwiches or crackers. (It even tastes good on peanut butter sandwiches!)
Mmmm…I LOVE laughing cow cheese! I haven’t tried turkey pepperoni (and I guess I won’t for a while, now that I’m vegetarian 🙂 )
I’ve introduced my hub to many new veggies too (he “hated” brussels as well when we started dating…then he realized that he had NEVER even had them! ).
LOVE root vegetables any way….and that looks pretty delicious 🙂 Laughing cow cheese is great too!
Enjoy your Monday, I am struggling going back to work today!
Laughing Cow goes on everything. I’m convinced of it!
A sweet maple glaze can transform the pickiest of eaters! I love root veggies, these look great! xo
Laughing Cow is like ketchup to me….I can think of about 100 things to pair it with! I only discovered it last year, but MAN. And Trader Joe’s has it for a little cheaper than my grocery store, so you better believe I stock up when I’m there!
I can’t believe I’m saying this, but your turnips and parsnips look amazing! Heck, I now love Brussels Sprouts….maybe that will be next??
Hmmm, I have a rutabaga in my fridge that may be lovin up some maple tonight!
I like laughing cow cheese. I like cutting a red bell pepper in quarters lengthwise and spreading laughing cow on it as a snack. Also, if you mix it with goat cheese, it spreads beautifully and it kind of reduces the calories in the goat cheese if you know what I mean…. a little bit goes a lot further. YUM!
looks like hubby is a foodie yummy chicken have a great week Nicole
I love roasted vegetables. I also got my husband to expand his veggie likes by roasting brussels sprouts too!
I have recently tried the laughing cow cheeses – still working on how to incorporate them into dishes. Love to see how you use them!
Too funny. I just had my first piece of Laughing Cow cheese in years, about 15 minutes ago. I bought the light kind and you can’t beat 35 kcals in a wedge. I had mine plain just before I dug into a ginormous juicy kiwi. I haven’t had turkey pepperoni for the obvious reasons, but I used to love to snack on the veggie pepperoni (Yves brand I think). It made a great snack.
YUMS those Roasted Veggies look AMAZING! I want some now now!
Ha I have no luck with getting my family to try Brussels Sprouts. I hate when something tastes good and no one will try it
i LOVE LAUGHING COW AND TURKEY PEPP!
especially on pizzas together 🙂
i love laughing cow in omelets, oats (adds cheesecake flavor to it), wraps, dippage w. apples and popchips..this list goes on!
I love Laughing Cow Cheese! I pair it with low fat ham and place on a chicken breast. Roll up and bake for about a half hour or so. It’s awesome!!
I’ve tried turkey pepperoni and I really like it.
Oh yum, those roasted vegetables look delicious! I’ve never tried Laughing Cow Cheese before… it sounds like I’ve been missing out, though.
Just looked at your pictures! What an amazing change!! My body has changed throughout the years too – I’ve been everywhere from 115-189! WOW! I’m right in the middle now – appx. 150 (not sure since it’s been awhile since I weighed!).
I love laughing cow! I mostly like it on an english muffin with egg beaters for breakfast. YUMMY.
Hey I love the root veggies recipe! Thanks so much. This one of my most favorite things to eat ever!
I really like laughing cow! I like to eat it on pretty much anything. My favorite being a wrap with veggies and I dip it in marinara for a mock pizza type thing. Its tasty!
I havent tried turkey pepperoni yet though!
Have a great day!
I like Laughing Cow. I especially like it in wraps and in smashed cauliflower.
I love laughing cow cheese. yum!
I am actually planning on making your spinach alfredo with the laughing cow, I’m excited!
My hubs is resisting Brussel sprots and califlower – grrr. Glad yours has come around. My favorite way to eat Laughing Cow is stuffed in celery.
I love laughing cow cheese! You are making my mouth drool just thinking about it.
We are fans of both laughing cow & turkey pepperoni.
I am proud of Mark and his new found appreciation for veggies. I will now try your root veggies on your father & brother – hum- wish me luck. They look wonderful.
Oooh those veggies look tasty!
I love laughing cow! You can make a tasty “creamed” spinach by wilting some spinach in a pan with some carmelized onion and melted laughing cow!
that pic of your hub is funny! I loveee LC wedges, only discovered them recently (silly me thought i hated cheese. wrong!) my latest obsession is spreading them on whole wheat toast and topping with apple slices
love me some root veggies, they are so hearty and great!! hungry girl made a similar recipe of chicken cordon bleu using the laughing cow wedges, what a genious idea!
Just catching up on your blog since I’ve been MIA for a few days, but you’ve definitely turned a corner with Mark…He was talking about both the brussel sprouts and the laughing cow alfredo recipe multiple times during both of his visits! It was great seeing you both…and Lily 🙂
ooh, parsnips are a new like of mine, but turnips weren’t my thing. LOVE laughing cow, in eggs, on sprouted wheat toast, on rice cake topped with salsa… pretty much anywhere 🙂
I loooove maple roasted root veggies–when I make them I can eat a whole bowlful. And I have never actually had brussel sprouts which is crazy for how much I cook!
Nom nom nom!!
Nicole – I am super glad that I found my way back to your blog! I tried your Chicken Cordon Bleu tonight & it was sooo good! I used lean ham – I added a little rosemary and sprinkled some garlic on my chicken too. In addition, I sauteed garlic asparagus and made mashed potatoes! It was great! Thanks for the recipe – keep ’em coming!
Kenya! So glad to hear that! Your meal sounds perfect! I hope you keep stopping by for more ideas!…hope I don’t run out 😉