(This blog includes recipes for Healthy Chicken and Broccoli Tetrazinni)
At this point in the clean eating, I must say I’ve noticed a difference in my energy levels. I feel generally less tired – which is a big plus! Goes to show how what you eat effects you! I did walk into town today to top up on some fruit and vegetables. Although walking past the bakery definitely made me crave a good Chelsea Bun (similiar to a Cinnamon Bun). But I resisted!
BREAKFAST: Fresh Strawberries
LUNCH: Left over chicken pasta from last night
DINNER: Healthy Chicken and Broccoli Tetrazinni
This was absolutely delicious!! I will definitely be making this recipe again in the future!!! This recipe was found from Bless This Mess, and I didn’t make many (if any) adjustments except perhaps size. I made probably enough for 4 normal sized portions.
Healthy Chicken and Broccoli Tetrazinni
-Whole Wheat Spaghetti (enough for 4, broken in half and cooked el dante)
-1 package frozen broccoli
-2 cups cooked chicken (2 large chicken breasts)
-3 Tbsp butter
-5 Tbsp whole wheat flour
-1 tsp salt
-2 cups chicken broth
-1/2 cup Parmesan Cheese
-1 cup milk
-1 cup mozzarella cheese
1. Preheat the oven to 400C. In a large sauce pan melt the butter over about medium heat. Add the flour and the salt and stir to combine. Cook the butter and flour mixture for just a couple minutes. Slowly whisk in the chicken broth to this mixture. Make sure to stir constantly to avoid lumps. Gradually bring the mixture to a boil, then turn down the heat and allow to simmer for another 2 minutes until the mixture thickens up a bit. Remove from heat and add in the milk and Parmesan cheese. Stir and allow the cheese to melt.
2. When the pasta is done cooking, put the frozen broccoli into a colander *before you drain the pasta water.* Pour the pasta and water through the colander OVER the frozen broccoli.
3. Spread the pasta and broccoli in to the bottom of a 9×13 baking dish. Then pour half of the sauce mixture over it. Top with the cooked chicken then drizzle with remaining sauce. Top with mozzarella.
4. Cover and bake dish until bubbly and hot – about 25 minutes. Remove the foil/cover and back for additional 5-10 minutes until the cheese has started to slightly brown. Remove from oven and let cool for about 10 minutes before serving
I found the butter flour ratio to be a bit off, so I had to improvise a bit. Basically you want a thick paste.
SNACK: Fresh Strawberries with Homemade Yoghurt and Granola