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Spinach and Mushroom Tenderloin Pinwheels + Garlic and Herb Quinoa

23 Jun

You can never go wrong with a chicken dinner.

Tonight was a very exciting night. My boyfriend is back in town for the week so he and his family came for dinner. As I’ve been home taking classes all summer, he has been up at the university we both attend taking classes, so I haven’t been able to see him since spring semester ended! I wanted to keep the dinner simple, yet delicious.

We had these spinach and mushroom chicken pinwheels, savory garlic and herb quinoa, my freshly baked herb bread, and some delicious tomato salad made with chopped celery, bell pepper, cucumber, and red onion. It was a great night.

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Don’t you love those stuffed chicken breasts you can get out at restaurants? Unfortunately, most of those are filled with high fat cheeses and ingredients, and then cooked in so much more fat! (Don’t even get me started with the unhealthiness of most restaurant meals) I will never understand why chefs must take such delicious ingredients, and lather them in butter. Reason why I love home cooking, still delicious, and healthy.

This recipe will allow you to enjoy that delicious stuffed chicken breast flavor, without guilt!

What is your favorite chicken meal to prepare?

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Spinach and Mushroom Tenderloin Pinwheels
1 lb Kirkland Signature Chicken Tenderloins
1/2 cup Fat Free Ricotta Cheese
1/2 cup pieces Mushrooms
1/2 cup Trader Joe’s Frozen Chopped Spinach, drained
1 tbsp Sea Salt
1 tsp Trader Joe’s Crushed Garlic
1T Italian Seasoning
1 tsp Olive Oil
Directions: Place tenderloins in between two pieces of wax paper. Pound down chicken until very thin. Combine rest of ingredients up through sea salt (using only 1 tsp of salt) together in bowl. Place about 1T mixture on the end of one side of each tenderloin, and roll up. Place chicken seam side down on a baking tray. Drizzle with olive oil, and sprinkle rest of sea salt and Italian seasonings. Bake in preheated oven at 350 degrees for 25 minutes. Enjoy!

Simple Garlic and Herb Quinoa
2 cups quinoa
4 cups water
1 tsp Trader Joe’s crushed garlic
5 fresh basil leaves, chopped
1T dried basil
1T dried thyme
1 tsp sea salt
Directions: Add all ingredients to a pot on the stove, and bring to boil. Reduce to simmer, and cook for about 10 to 15 minutes or until all water is gone.

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4 Responses to “Spinach and Mushroom Tenderloin Pinwheels + Garlic and Herb Quinoa”

  1. Sarah July 6, 2013 at 10:03 pm #

    Regarding your sugar detox: was fruit allowed? Can you tell me the rules please?

    • freshfitnhealthy July 7, 2013 at 10:40 am #

      Hi Sarah! Yes fruit was allowed. I allowed any sugar that is naturally occurring in my diet during the time (like fruits, veggies, dairy..). I ruled out all sugar, artificial sweeteners (even stevia), and natural sweeteners like honey and agave. It was great, I ended up going past my 21 days till the end of June! I would definitely suggest it if you are interested :)

  2. Laura September 4, 2013 at 12:43 pm #

    I go to school at UF also and love your recipes! however I have been looking for quinoa forever, and publix only has like one or two brands that are very expensive. and SAMs club doesn’t have any ): do you buy yours from trader joes?

    • freshfitnhealthy September 4, 2013 at 12:56 pm #

      YES! I love trader joes and buy that there when I want it! Go gators :)

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