Let me tell you! Working on turning long time favorite recipes into “Clean Eats” has been a bit of a challenge for me. I suppose my taste buds are just use to all of the sugar and fat and “yummy flavors” of regular ol’ southern food. Oh sweet lord why can’t triple bacon mac and cheese be good for you?! Come on! haha
We’re starting to adjust more and more with each day of this Challenge but it’s still a little rough for us. However we’re 25 Days into it and doing great! We haven’t cheated! (mmm except I ate yogurt covered pretzels on night and BigBear ate off of a salad bar one night) haha. We’re doing pretty good in my book!
BigBear does get a cheat day on Sunday though. He’s going to a NASCAR race and if he didn’t get to drink beer at a NASCAR race…. well let’s just say our marriage might blow up in flames. haha well not that bad but you get what I’m saying. 😉 No need to be punish him after he’s done so well with the challenge!
So back to the food. I’ve been experimenting a lot in the kitchen this month. After all, no one wants to eat grilled chicken and steamed broccoli for a whole dang month! I needed some options! Anne’s been my go to gal for ideas and I’ve been taking those ideas, working in the kitchen and cranking out some pretty good stuff.
Now these Healthy Chicken and Biscuits are perfect to me. I get the creamy texture just like normal and I can over look the fact that I’m eating whole wheat drop biscuits instead of flaky butter biscuits. However, I think that BigBear really missed the buttery biscuits because he didn’t seem to into the whole wheat ones that were on top. He did however eat all of his veggies INCLUDING the celery and he HATES celery with a passion. So I’ll take that as a win! 😉
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2 cups whole wheat flour
1 tablespoons baking soda
1/2 teaspoon salt
3.5 tablespoons olive oil
1 cup milk (I used Vanilla Almond milk because that’s what I had, but you could use regular milk)
4 cups water
3 boneless skinless chicken breast
2 chicken bouillon cubes
4 carrots
4 celery stalks
2 cups green beans, snapped and cut in half
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon Greek Seasoning (optional, but I love it!)
2-4 tablespoons of whole wheat flour (the more you add the thicker it’ll be)
Instructions
For the Biscuits:
In a large bowl mix together the whole wheat flour, baking soda and salt. Stir in the olive oil. Stir in the almond milk until well combined. Set aside.
For the Filling:
Pre-heat the oven to 400F
Peel and chop carrots. Chop celery.
Bring the water and chicken bouillon cubes to a boil. Add in the chicken and cook until done. Remove chicken and dice into bite sized pieces. Add the chicken back to the water. Add in the green beans, celery and carrots. Add in the onion powder, garlic powers and Greek seasoning. Stir.
Cook until vegetables are tender. Add in 2-4 tablespoons of whole wheat flour (the more you add the thicker it’ll be)! Stir well. Pour into an oven safe dish. Top with spoonfuls of biscuit dough.
Bake at 400F for 10-12 minutes or until the biscuits are done!
Yields: about 6 servings
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