Today was such a beautiful day here in Colorado. The weather was perfect for a small hike and a lunch time picnic. It wasn't too hot nor too cold and there was a very nice breeze that seemed to follow us along our walk to cool us down. Our favorite local place to go hiking is Red Rock Canyon. We found the perfect spot for our little picnic at a bench with a beautiful view of Garden of the Gods (a local attraction). I was trying to decide what to make for our picnic and I decided on revolution rolls. Have you heard of these amazing rolls? They are delicious and although they look too good to be true, they are 5 and 1 compliant. I ran the recipe by Nutrition Support and they stated 1 roll counted as 1/6 Lean and less than 1 Condiment! They are an excellent substitute for bread. They kind of remind me of light flaky puff pastries but they still work great for sandwiches.
I decided to make bbq ranch chicken salad sandwich with the revolution rolls. I know it sounds kind of strange, but it is actually really good! Trust me! You will like this! Hubby was skeptical at first, but I urged him to give it a try and now he is in love with this sandwich! This chicken salad is easy to make and only requires three ingredients: grilled chicken, bbq sauce and ranch dressing. For our sides, I had about 3/4 cup of crispy zucchini and squash chips (1 1/2 Green). Hubby had regular potato chips. These particular chips take a long time to make, but it is well worth the wait. They remind me so much of potato chips. If you would like the recipe for these chips, please go HERE. I also had a small side spinach salad which was made up of 1 cup of baby spinach (1 Green) and 1/4 cup of chopped tomatoes (1/2 Green). This was a complete lean and green meal.
Here are a few photos I wanted to share with you from our fabulous picnic! My King Charles Cavalier, Peanut, is always in the lead and seems to think he is the boss. I love the mountain scenery!
Stopped to strike a pose!
Hubby giving the thumbs up because he found the location where we will have our picnic. This is the view of the Garden of the Gods (the rock formations in the background) we had while we enjoyed our lunch.
A nice and shady location to sit and enjoy our time together!
These are the revolution rolls filled with the BBQ ranch chicken salad. As you can tell from the photo, they make great sandwich or hamburger buns! Hubby was all ready to dig into his sandwich! Such a huge sandwich it was!
Poor Peanut! He wanted some too! Sorry! Those puppy dog eyes won't win this time!
These are the revolution rolls right when they came out of the oven. They are light and flaky and would also make wonderful desserts! Imagine melting 1 tbsp light cream cheese (1 condiment) mixed with half a packet of stevia (1/2 Condiment) drizzled over the top of one these guys! Maybe add a little bit of cinnamon. Can you say "Heaven"? Or you can spray some I Can't Believe It's Not Butter Spray over the top and sprinkle cinnamon and stevia! Better yet, slice one of these in half and spreading some chocolate pudding inside. Uh oh... now I am getting hungry LOL. Or how about drizzling Walden Farms caramel or chocolate syrup over the top and eating one of these with your soft serve ice cream. The possibilities are endless! Let's move on and focus on how to make these rolls before I drool all over my computer keyboard.
Here is a roll with the cream cheese icing! (1 tbsp of light cream cheese and half a packet of splenda as an additional 1 1/2 Condiments) Sooooo gooood!
How do you make them? First add the cream of tarter to the egg whites. If you do not have cream of tarter, there are other substitutes such as lemon juice and white vinegar. It helps to firm up beaten egg whites to form those stiff peaks.
Next add stevia and cream cheese that is at room temperature to the egg yolks. Mix well and then gently fold the egg yolks into the egg whites until combined, but be careful to not over mix otherwise the peaks will fall. Use a whisk for this.
Line a baking sheet with parchment paper. I sprayed it lightly with cooking spray. Then make 6 equal blobs. Bake at 350 degrees for 30 to 35 minutes. Mine were done in 25 minutes but it could have been the high altitude in Colorado.
I used two rolls which counted as 1/3 Lean and 1.3 Condiments. You can have 3.3 oz beef or pork, 4 oz of chicken or 4.6 oz of shrimp or fish, or 1 1/3 cup egg beaters. This is where a food scale comes in handy. Try the revolution rolls and BBQ ranch chicken salad recipes together. You just might fall in love like my husband and I! Enjoy!
Revolution Rolls
(Great for sandwiches or making a pastry)
Ingredients:
3 eggs at room temp (1 Lean)
3 tbsp light cream cheese at room temp (3 Condiments)
A pinch or 1/16 tsp cream of tartar (you can use white vinegar or lemon juice as a substitute)
1 packet stevia (1 Condiment)
Directions:
Preheat oven to 350 degrees. Separate egg whites from egg yolks, putting whites in one bowl and yolks in another bowl. Add cream of tartar (or vinegar or lemon juice) to egg whites. Beat egg whites on high until stiff peaks form. Set aside.
Add cream cheese and stevia to yolks. Whisk egg yolk mixture until blended. Gently whisk yolk mixture into egg whites being careful to not over mix otherwise the egg whites will fall. On a cookie sheet lined w parchment paper, make six equal sized blobs, not touching.
Bake at 350 for 30 to 35 minutes (Mine cooked in 25 minutes). They are great warm, but awesome cold and can be toasted without any problems! Freeze the left overs in plastic wrap or individual sandwich bags or keep them in the fridge for up to 5 days in a large ziploc bag. Toast them to make them crispy again.
Makes 6 Rolls or 3 servings
Add cream cheese and stevia to yolks. Whisk egg yolk mixture until blended. Gently whisk yolk mixture into egg whites being careful to not over mix otherwise the egg whites will fall. On a cookie sheet lined w parchment paper, make six equal sized blobs, not touching.
Bake at 350 for 30 to 35 minutes (Mine cooked in 25 minutes). They are great warm, but awesome cold and can be toasted without any problems! Freeze the left overs in plastic wrap or individual sandwich bags or keep them in the fridge for up to 5 days in a large ziploc bag. Toast them to make them crispy again.
Makes 6 Rolls or 3 servings
2 Rolls = 1/3 Lean and 1.3 Condiments
If using regular cream cheese instead of light cream cheese:
2 Rolls = 1/3 Lean, 0.16 Condiments (not even a Condiment), and 1 Healthy Fat
You need to add 2/3 Lean to your day such as:
3.3 oz beef or pork
4 oz of chicken
4.6 oz of shrimp or fish
1 -1/3 cup egg beaters
2 Morning Star Farms Sausage Patties
2 eggs
If you have one roll, you can have:
4.16 oz beef or pork
5 oz of chicken
5.8 oz of shrimp or fish
1 - 2/3 cup egg beaters
If using regular cream cheese instead of light cream cheese:
2 Rolls = 1/3 Lean, 0.16 Condiments (not even a Condiment), and 1 Healthy Fat
You need to add 2/3 Lean to your day such as:
3.3 oz beef or pork
4 oz of chicken
4.6 oz of shrimp or fish
1 -1/3 cup egg beaters
2 Morning Star Farms Sausage Patties
2 eggs
If you have one roll, you can have:
4.16 oz beef or pork
5 oz of chicken
5.8 oz of shrimp or fish
1 - 2/3 cup egg beaters
BBQ Ranch Chicken Salad Sandwich
Ingredients:
2 Revolution Rolls (1/3 Lean and 1.4 Condiments)
3 oz chicken breast, grilled and cut into chunks (1/2 Lean)
0.66 ounces of 2% reduced fat cheddar cheese, shredded (1/6 Lean)
1 tbsp G Hughes No Sugar Added BBQ Sauce (1 Condiment)
2 tbsp Light Hidden Valley Ranch Dressing (1 Healthy Fat)
Directions:
Cook chicken breast on grill, broiler or George Foreman Grill until cooked thoroughly. Cut into small chunks. Add BBQ sauce, ranch dressing and cheddar cheese to chicken and stir until blended. Serve on two revolution rolls.
Makes 1 Serving
1 Lean, 2.4 Condiments and 1 Healthy Fat
