October Nutrition Club Recipe Highlights
Broccoli and Chicken Braided Bread
Ingredients:
3 chicken breasts, cooked and cubed
1 cup broccoli florets
¼ cup onion, diced
1 bell pepper, chopped
1 garlic clove, minced
1 cup cheddar cheese, shredded
16 ounces crescent rolls (2 tubes)
Salt & pepper
Instructions:
Preheat oven to 375 degrees.
Combine chicken in a large bowl with broccoli, onion, garlic, cheddar cheese, bell pepper, ¼ cup olive oil, and salt & pepper.
Open crescent rolls and arrange in a large rectangle on a lined baking sheet. Press dough to remove perforations.
Slice 1 inch strands into each side of the dough, leaving an unsliced portion in the middle.
Arrange chicken filling in center area of dough. Bring alternating strands of dough to the center around filling, pressing lightly to seal.
Bake for 25-28 minutes or until golden brown.
Ingredients:
12 eggs large, room temperature
12 slices ham approximately 1 lb of thickly sliced ham
½ teaspoon salt
½ teaspoon pepper
Instructions:
Preheat the oven to 400 F. Generously spray a muffin pan with cooking spray. Line each individual muffin well with a piece of ham. I tore each piece of ham a flap the size of the base of the muffin well, so that I could put him in the bottom and wrap the sides of the ham piece more easily around. If the ham does not completely cover the well, add another piece to make up the gap!
Once all muffin wells are lined with ham, crack an egg into each well. Salt and pepper each egg / ham combo.
Place the pan into the oven. Cook time can vary a lot based on how your oven runs, but for me it was 14 minutes for runny yolks, 15 minutes for jammy yolks, and 17 minutes for fully cooked through hard-boiled style yolks. Please refer to the post above for more information on cooking time!
Ingredients:
1/2 Pound potatoes
1/2 Pound Butternut Squash diced
2 Tablespoon Olive oil
1/2 Pound Brussels sprouts halved
1 Pint cremini mushrooms, halved
Salt/Pepper to taste
Instructions:
When ready to cook, set the Traeger temperature to 400℉ and preheat with the lid closed for 15 minutes.
On a sheet pan, add the potatoes and squash and drizzle with olive oil. Season with salt and pepper, toss to coat, and spread out evenly.
Place the sheet pan directly on the grill grates, close the lid, and cook for 15 minutes.
Add the Brussels sprouts and mushrooms, and toss to coat. Close the grill lid and cook for 15-20 minutes until the veggies are lightly browned and cooked through.
Remove the veggies from the grill and adjust the seasoning, as needed. Enjoy!
Ingredients:
5 cups (1.25 litres) chicken broth
1 onion, peeled and chopped
6 cups (1.5 litres) cauliflower cut into small florets
Salt and pepper
Instructions:
In a large pot, add the broth, onion, and cauliflower. Season with salt and pepper.
Bring to a boil and simmer over medium heat for 15 to 30 minutes.
Pierce the vegetables with a fork to check readiness.
When they are soft/tender pour the soup into the blender. Purée until smooth. Taste and add salt, if needed.
Scalloped Potatoes, Ham and Broccoli
Ingredients:
3 tbsp. butter
1 small onion, finely chopped (about 1/2 cup)
3 tbsp. all-purpose flour
¼ tsp. dried rosemary
2 cup skim milk, at room temperature
4 cup thinly sliced Yukon gold potatoes (about 1 pound)
2 cup chopped broccoli
1 (8 ounce) package cubed ham
Salt/Pepper to taste
Instructions:
Heat oven to 350 degrees. Spray a 2-quart casserole dish or five 8- to 10-ounce ramekins with cooking spray; set aside.
In a 2-quart saucepan, melt butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, pepper, rosemary and salt. Cook, stirring, until combined. Gradually whisk in milk. Bring to boiling, stirring constantly. Boil and stir 1 minute.
Mix potatoes, ham and broccoli in a large bowl. Transfer to prepared casserole dish or divide evenly among prepared ramekins; gently press down so surface is even. Slowly pour sauce on top.
Cover and bake 30 minutes. Uncover and bake casserole dish for an additional hour or until potatoes are tender. Bake ramekins for an additional 30 minutes or until potatoes are tender. Let stand 5 to 10 minutes before serving.