Healthified Chicken Pockets

Since my hubby and I started our diets, we have really had to sacrifice. I managed to make one of our favorite dinners a little healthier. One serving is 318 calories and 20 gr. of protein. I added a litte carrot for a boost of beta carotene and just to get some veggies in!

Healthified Chicken Pockets - 8 servings - 2 crescents=1 serving

1-1 1/2 lbs cooked chicken breast, chopped or shredded

8 oz fat free cream cheese, softened

3 Tbsp I can't Believe It's Not Butter, melted

1/2 cup milk

1/4 cup crushed croutons

1 carrot, grated

cilantro

pepper

2 pkgs reduced fat crescent rolls

shred chicken and place in a bowl with softened cream cheese and melted margarine. Add milk and stir. Grate carrots into the mixture. Crush croutons into crumbs and add. Cut cilantro and mix into filling. Spoon onto uncooked crescents and roll up like a normal crescent.Bake at 350 for 20 minutes.

To make the filling a little more flavorful, you can add craisins and celery and make it like a yummy Thanksgiving dinner in a crescent!

Whole Wheat Crepes!

SO I made some tasty crepes for dinner last night. When I asked my 2 year old what he wanted for breakfast, he quickly replied -CREPES!!! I like to keep calories down if I can, but we have breakfast for dinner every Sunday and I don't usually eat a whole lot for the rest of the day, so I indulged a little with the filling!

Whole Wheat crepes

4 eggs
1 cup whole wheat flour
1 cup milk
2 tsp butter (or margarine)
2 tsp sugar (I used Splenda)
1/2 tsp salt

Mix all ingredients in a blender until smooth. Pour about 1/4 cup of batter onto a lightly greased skillet and tilt pan to coat bottom evenly with batter. Cook over medium heat until browned. Flip and brown the other side.
****Now on a few of them, I tried flipping them too soon and they tore so be careful!
Makes about 8 crepes!Fill or top with whatever sounds yummy!
fresh berries
cream cheese
Nutella
powdered sugar
honey
butter
maple syrup
jam

Going to be on TV again

Hello again! I submitted yet another recipe to KSL5's Studio 5 and will be on TV again on July 21st at 11am. This time, I entered a recipe for Jell-o week. I do have to give credit to my sister, Suzi, as the recipe was hers. It it for

RASPBERRY PRETZEL JELL-O SALAD
Crust:
1 cup crushed pretzels
1/2 cup melted butter
4Tbsp sugar

Filling:
8 oz cream cheese
1 cup sugar
2 cups cool whip

Topping:
1 large pkg. raspberry Jell-o
2 cups boiling water
1 - 12 oz pkg frozen raspberries
1 - 16 oz can crushed pineapple, drained

Combine the crust ingredients and press into bottom of 9x13 pan. Bake at 350 for 1o minutes. Remove and let cool completely.
Whip together cream cheese and sugar. FOLD in cool whip slowly. Take the filling mixture and spread over cooled crust. Place in fridge until topping is ready.
Mix Jell-o with boiling water until Jell-o is completely dissolved. Add raspberries and pineapple. Spoon carefully over cream layer. Chill in fridge until firm.

We always had this dish at our family Christmas eve party, or at other family gatherings, it is one of the requested items....ITs really good....thats why!