Fitness Friday #7: The Doughboy and the Half-Marathon
You may be wondering what “fitness friday” and the Pillsbury Doughboy have in common? As it turns out quite a bit! One of the first contestants I met in Orlando this past weekend was Cameron Bailey, from Salt Lake City, UT. We chatted in the lobby and he told me that he arrived in Florida a day early in order to compete in a half-marathon! Needless to say I was quite impressed!
Cameron said that no matter the outcome of the million dollar contest, he wanted to come home from Florida with a feeling of accomplishment. Isn’t that a fantastic attitude? I told him that I was about to give my first half-marathon a try and he offered some wonderful words of encouragement.
As it turns out his athletic training came in handy during the cooking competition. Cameron was the last of the 100 contestants to submit his recipe, and had to literally RUN to the judges table at 11:59 for the Noon deadline!
His decadent and delicious recipe also reminds me once again that it is all about moderation. I love sliders because they allow a smaller portion size of an indulgent item.
1 can Pillsbury® Place ‘n Bake® refrigerated crescent rounds
1 LAND O LAKES® Egg, beaten
1 to 2 teaspoons McCormick® Poppy Seed
1 tablespoon Crisco® Pure Vegetable Oil
1 cup chopped red onions
1/8 teaspoon salt
1/8 teaspoon McCormick® Ground Black Pepper
1 cup Progresso® chicken broth
2 tablespoons balsamic vinegar
1/4 cup Smucker’s® Red Raspberry Preserves
1/4 cup Smucker’s® Apricot Preserves
1 boneless skinless chicken breast, cooked, thinly sliced
4 slices hickory-smoked bacon, crisply cooked, broken in half
1/4 cup fresh cilantro leaves
Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. Place crescent rounds on cookie sheet; press each crescent into 2 1/2-inch round. Brush with egg; sprinkle with poppy seed.
Bake 8 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack.
Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onions, salt and pepper; cook 3 to 5 minutes, stirring frequently, or until onions are tender. Add chicken broth and balsamic vinegar; cook 12 to 17 minutes or until sauce is reduced by half. Stir in red raspberry and apricot preserves; cook 2 to 3 minutes, stirring frequently, or until slightly thickened. Cool 5 minutes.
Cut each crescent round in half horizontally. Place bottoms of buns on serving platter; top each with 2 teaspoons of the onion mixture, chicken, bacon, cilantro and top of bun.
1 Serving: Calories 250(Calories from Fat 100),Total Fat 11g(Saturated Fat 3g,Trans Fat 1 1/2g),Cholesterol 40mg;Sodium 500mg;Total Carbohydrate 28g(Dietary Fiber 0g,Sugars 13g),Protein 8g;Percent Daily Value*:Vitamin A 0.00%;Vitamin C 2.00%;Calcium 2.00%;Iron 8.00%;Exchanges:2 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;2 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet.
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