I have been getting into cooking more for myself because of my food restrictions due to my kidney disease. I have already been into clean eating but the rut caused me to fall back a while. Now I’m back on track and I decided that it would be great to share my dishes and it will keep me honest every week to prepare healthy, clean low-sodium meals. The added bonuses is to finally reach my weight loss goal of 120 pounds, save money instead of eating out and buying frozen dinners, and I actually do like to cook and this will help me raise my skill level.
I found this recipe from a Clean Eating Magazine, of course! It’s amazing how you can make absolutely delicious meals and they are good for you too…I believe the fast food industry has successfully convinced us to believe otherwise. That and natural laziness to cook for ourselves. That is for another post though.
Ingredients:
Directions:
Add olive oil to a non-stick pan and cook chicken, breaking up with a wooden spoon for 2 minutes. Add garlic, pepper, and Italian seasoning and cook until chicken is no longer pink, about 4 minutes. Transfer to a large bowl.
Return the pan to the stove and add spinach, cooking for 2-3 minutes to cook off any remaining moisture. Stir spinach into the chicken mixture. Add crumbled goat cheese, stirring to combine.
Place a phyllo sheet onto a cookie sheet. Mist with cooking spray and top with another sheet. Mist with spray and top with a third sheet and so on so there are 4 sheets of phyllo dough. Spoon the chicken mixture onto the sheets, and roll bottom of phyllo over top of filling and continue rolling, tucking the edges as you roll until phyllo forms a tube. Mist top of strudel with cooking spray.
Bake in a 350 degree oven for 20-25 minutes. Let cool for 3-5 minutes. Yield: 4 portions.
Nutrition Information (per serving): 221 calories; 6 g. fat; 59 mg. cholesterol; 243 mg. sodium; 14 g. carbohydrate; 2 g. fiber; 22.5 g. protein
I served this with lima beans and quinoa. Great quick and healthy dish!