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8.27.2014

NEW Chick-fil-A Breakfast Options for Families #CFALionville

This post and our moms' breakfast  is sponsored by my local Chick-fil-A. All opinions are my own.

Breakfast is usually one of those meals that is overlooked by many people on a daily basis not knowing that it is the most important meal of the day. It either makes your day or causes your day to be a little more trying. Chick-fil-A has lots of protein-packed options along with side items to accompany, like fruit and hash browns.

Chick-fil-A Lionville has come out with a new breakfast options that are being served for a limited time. Each new breakfast item is only available in Middle Georgia, Inland Empire, CA, Greater Philadelphia, PA and Memphis, TN.


Last week, I enjoyed a nice breakfast with several women where we all had a chance to sample the new items. Our kiddos enjoyed the time while the moms sipped on juice, milk and even the newest specialty coffee from Thrive, which is, I learned, a supplier that shares revenue with farmers. 


The coffee was definitely a change from the previous brew since it never was my favorite. In turn, the new brew was a good blend of nutty and sweet flavors, not too strong and not too weak. 


We first tried the new Greek Yogurt Parfait where we either had an option to top with chocolate cookie crumbs and fruit, or fruit and granola. I opted to just have the strawberries and blueberries which were later confiscated by my girls. 


This creamy honey vanilla Greek yogurt was a nice change to regular yogurt usually offered at local places. The texture was definitely tasty and a sure winner for the moms and kids. 


My favorite and a surprise to some of the moms, was the Egg White Chicken Grill. I've never personally eaten egg whites on my diet until recent and realized that the protein punch for the sandwich was 29 grams! The sandwich consisted of a multigrain English muffin stacked with freshly grilled egg whites, grilled chicken and American cheese. 


This breakfast sandwich was a definite change from the breaded chicken served with the biscuits. I definitely saw myself ordering this sandwich without the cheese for a balanced protein-packed meal of the morning. I was glad to hear other moms agree how delicious the combination of flavors came together.


Chicken and Waffle was the next surprise on our menu. If you like the combination of sweet and savory in the morning, then this option is for you. A breakfast portion of their signature breaded chicken is served alongside a warm Belgian-style waffle that is baked with maple syrup inside, creating a caramelized sugar crunch. 


While I would not see myself ordering this particular option, I like that this Southern-like selection is available to those who would like the sweet and savory. The portion was definitely very generous and would make for a filling meal.


All in all, I was happy to see the variety and options being added, if only for a limited time, to those who like healthier options. While most of these selections are kept under 300 calories, the option to substitute ANY breakfast sandwich for egg whites is now an option to those who just want the protein.


The breakfast was a hit with the ladies and even more so having the kids taste test even mom's food for further approval. They all went for the Greek yogurt parfait, but who wouldn't. At least it is available even after breakfast is over so that is a big plus. What to check out the nutrition content? Check out each item here.


So which breakfast item would be your favorite?

Remember these items are only available only available in Middle Georgia, Inland Empire, CA, Greater Philadelphia, PA and Memphis, TN.

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8.26.2014

Burrito in a Spaghetti Squash Bowl {Low-Carb,Gluten-Free}


I am always looking for great substitutes for adding healthier veggies into our eating lifestyle. Spaghetti squash is just one non-starchy vegetable that I do not cook with as often and am finally happy that I have added it to our kitchen as a staple.

There would be many complaints that there is nothing that can substitute pasta or rice, but sometimes when there is a desire and need it is available and willing to be made possible. One morning I decided to roast my squash in the oven but then had an errand to run, leaving my husband to tend to the squash. I get a text back from him saying that he had removed the squash from the oven and that it looked super good. I was afraid he was going to eat it! No, not really, I was just happy that my husband was so interested in it.

I roasted two whole spaghetti squash that allowed me to make 2 meals. Last week I made a Spaghetti Squash Lasagna using the squash as the pasta base and added the meat and cheese as the topping. It was a hit with all of us. I definitely need to post that recipe soon.



Another favorite meal of ours are burrito bowls. We tend to go to Chipotle in a bind or when I just do not feel like cooking but sometimes I just create them at home. When I was creating the dish I was thinking of layering the squash with rice, and then beans and then all the fixings but then I just decided to make a Mexican rice using squash instead of rice.

Once you cook the squash in the oven for 50 minutes, I carefully removed the squash from the skin, so I could leave the squash half shell intact to serve my dish in the squash as a bowl.I stir-fried tomatoes and onions with olive oil and added the cooked squash with some garlic and cooked until the mixture was a little dry. I filled the squash half with the Mexican fried squash and layered with my favorite toppings.



While I could have added black beans, I already had my healthy fats in my squash, so I added grilled chicken, layered with grilled veggies, grated cheese, and topped with a dollop of sour cream. I meant to put guacamole on top but ran out of avocados. Shredded lettuce is also a good options.

While I was super full with HALF of the half squash bowl, I knew I filling my body with yummy foods. Next time I am going to layer some brown rice and cut back on the olive oil in my cooking. Enjoy the recipe!


Burrito in a Spaghetti Squash Bowl

by Noelle Kelly
Prep Time: 20-30 minutes
Cook Time: 1 hour
Keywords: bake cook gluten-free low-carb soy-free sugar-free

Ingredients (2 squash bowls for 2 people bu)
    Squash
    • 1 spaghtetti squash
    • olive oil or olive oil spray
    • salt and pepper
    Mexican-fried squash
    • 1 whole spaghetti squash, flesh removed carefully from squash shell. Keep skin intact if desired
    • 1 onion
    • 2 garlic cloves, minced
    • 1 tomato, diced
    • 1 Tbsp olive oil ( or 2 teaspoons olive oil to keep as an E-meal)
    Chicken
    • 2 chicken breasts,
    • salt and pepper
    Toppings
    • cheese
    • salsa
    • Beans (optional) (E-meal if not using so much oil)
    • sour cream or fat free sour cream
    • guacamole (only for S-meal)
    • lettuce
    • any additional veggies (optional)
    Instructions
    Squash
    Preheat oven to 400F and cut squash in half, lengthwise. Spray with olive oil spray and season with salt and pepper.

    Place on cookie sheet, with squash side facing up. Cook for 50 minutes. Remove from oven and cool. Remove squash flesh carefully leaving skin intact. Optional of course. Cut squash for smaller pieces.

    Chicken
    Rub each chicken breast with 1 teaspoon of olive oil and sprinkle with salt and pepper. Cook on medium heat for 10 minutes on each side. Let chicken sit in pan for 5 minutes. Cut into cubes or strips.

    Mexican Fried Squash
    Add 2 teaspoons of olive oil to large non-stick pan on medium high heat. Add onions and tomatoes and cook for 8 minutes. Add the garlic and the squash and cook for another 8 minutes. All liquid should be evaporated. Salt and pepper to taste.

    Assembly
    it is a lot of food. The Mexican Fried Squash can be divided between 4 people. If very hungry divide mixture and fill each squash shells. Top with grilled chicken, salsa, guacamole, lettuce, cheese and sour cream.
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