Kimberly’s Cooking Adventure

My ongoing journey in the kitchen…

Chicken Cordon Bleu

I made the Chicken Cordon Bleu recipe from Cooking Light on Tuesday Night.  It was pretty good, but I also made some changes that I won’t make the next time.

I have put the recipe below without my changes.  I would like to try it again as it is written, but I think there are probably much better chicken cordon bleu recipes out there. 

Chicken Cordon Bleu

1/4 cup fat free, less sodium chicken broth
5 tsp butter, melted
1 large clove garlic, minced
1/2 cup dry breadcrumbs
1 tbsp grated fresh Parmigiano-Reggiano cheese
1 tsp paprika
4 (6-ounce) boneless, skinless chicken breast halves
1/4 tsp salt
1/4 tsp dried oregano
1/4 tsp freshly ground black pepper
4 thin slices prosciutto (about 2 ounces)
1/4 cup shredded part skim mozzarella cheese
Cooking Spray

1. Preheat oven to 350.

2. Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parm-Reg cheese, and paprika in a medium shallow bowl; set aside.

3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and poundeach to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides with salt, oregano, and pepper. Top each breast half with one slice of prosciutto and 1 tbsp mozzarella. Roll up each breast half jelly roll style. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350 for 28 minutes or until juices run clear and tops are golden brown.


March 7, 2008 Posted by | Chicken, Cooking Light, Food | Leave a comment

I’ve joined the Foodie Blogroll!!!

Well, I did it!!  I finally joined The Foodie Blogroll.  There are over 1000 of us on there.  You can check it out by clicking the link at the right, or going to The Foodie Blogroll.  Enjoy it!!!

March 7, 2008 Posted by | Blogroll, Food | Leave a comment

Baked Potato Soup

I made the Baked Potato Soup that I found on Cooking Light’s Website.

I wasn’t a huge fan. It needed something. I think part of the problem is that I used skim milk instead of 2%, so it didn’t thicken up as much. I wound up having to add some cornstarch to the soup to get it to thicken up like I wanted it to. It didn’t taste horrible, but definitely lacked something.

Baked Potato Soup

4 baking potatoes (about 2.5 pounds)
2/3 cup all purpose flour
6 cups 2 % reduced fat milk (I used skim milk)
1 cup reduced-fat shredded sharp cheddar cheese, divided
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup reduced fat sour cream
3/4 cup chopped green onions, divided (I left these out)
6 bacon slices, cooked and crumbled (I used 6 slices of Oscar Mayer Ready to Serve bacon. I crumbeld 3 slices and put into the soup and then crumbled the other 3 and put them on top of the soup.)
Cracked black pepper (Optional)

Preheat oven to 400°.

Pierce potatoes with a fork; bake for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.

Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and black pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 tsp cheese, 1 1/2 tsp onion, and about 1 tbsp bacon. Garnish with cracked pepper, if desired.

Serves 8.
WW points: 6 per serving

February 11, 2008 Posted by | Cooking Light, Food, Soups | , , , , | 4 Comments

Triple-Play Cinnamon Rolls

Ok, so I made the cinnamon rolls!!  They were wonderful!  My husband, Jason, ate 3 last night!!  These certainly don’t taste light by any means, which makes them that much more enjoyable.  I figured the WW Points for these and they came out to 4 per roll.

I found this recipe on Cooking Light

Triple Play Cinnamon Rolls


1 package dry yeast (about 2 1/4 tsp)

1/4 cup warm water (100° – 110°)

1/2 cup warm 1% lowfat milk (100°-110°)

1/3 cup granulated sugar

1/4 cup butter, softened

1 tsp vanilla extract

3/4 tsp salt

1 large egg, lightly beaten

3 1/2 cups all-purpose flour, divided


3/4 cup raisins (I didn’t use)

2/3 cup packed brown sugar

1 tbsp ground cinnamon

2 tbsp butter, melted


1 cup powdered sugar

2 tbsp 1% milk (I used skim)

1/2 tsp vanilla extract (I used 1 tsp and added 1/4 tsp almond extract as well)

To prepare dough, dissolve yeast in warm water in a large bowl; let stand 5 minutes.  Add warm milk, sugar, butter, vanilla, salt and egg; stir with a wooden spoon until combined (batter will not be completely smooth).

Lightly spoon flour into dry measuring cups; level with a knife.  Add 3 cups flour to yeast mixture; stir until a soft dough forms.  Turn dough out onto a lightly floured surface.  Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tbsp at a time, to prevent dough from sticking to hands (dough will feel slightly tacky).

Place dough in a large bowl coated with cooking spray; turn to coat top.  Cover and let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size.  (Press two fingers into dough.  If indentation remains, dough has risen enough.)

To prepare filling, combine raisins, brown sugar, and cinnamon.  Roll dough into a 15 x 10-inch rectangle; brush with 2 tbsp melted butter.  Sprinkle filling over dough, leaving 1/2 inch border.  Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll).  Wrap roll in plastic wrap; chill for 20 minutes.

waiting to rise...

Unwrap roll, and cut inot 20 (1/2-inch) slices.  Arrange slices, cut sides up, 1 inch apart on a jelly roll pan coated with cooking spray.  Cover and let rise in a warm place free from drafts, for 1 hour and 15 minutes, or until doubled in size. 

Preheat oven to 350°.

Uncover dough.  Bake for 20 minutes or until rolls are golden brown.

To prepare glaze, combine powdered sugar, milk and vanilla, stirring well with a whisk.  Drizzle over warm rolls. 

February 6, 2008 Posted by | Baking, Breakfast, Cooking Light, Food | , , | 5 Comments

February Recipes

So, I’ve decided to make a list of recipes that I want to try each month and mark them off as I complete them.  I will post pictures and a review of each recipe as well.  I found all of the recipes for February on My Recipes under the Cooking Light search.

My list for February is below.

Triple-Play Cinnamon Rolls

Chicken Cordon Bleu

Hearty Beef and Potato Stew

Biscuit Topped Chicken Pot Pie

Mexican Chicken Casserole

Raspberry Cream Cheese Muffins

Bacon, Gruyere, and Ham Strata

Baked Pasta with Sausage, Tomatoes, & Cheese

Baked Potato Soup

Penne & Chicken Tenderloins with Spiced Tomato Sauce

So, that’s my list.  Please let me know what you think and check back soon for recipe reviews!!  I’m going to make the cinnamon rolls tomorrow night.  🙂  I’m really excited to try new recipes each week. 

February 4, 2008 Posted by | Food | , , , | 1 Comment

My First Post!!

ok…so yet again, I’m attempting a blog.  At the beginning of each month, I will make a list of recipes I would like to make for that month.  As I make them, I’ll check off the list and post pictures and reviews.  I am following Weight Watchers, so, for the most part, these recipes will be “waist-friendly”.  😉  I am excited to get started with this and hope you enjoy the ride!

January 31, 2008 Posted by | Food | , , | Leave a comment