Chicken Cordon Bleu Cups

Chicken Cordon Bleu Cups (THM S, Low Carb, THM NSI)

I’m SUPER Stoked to share this recipe for Chicken Cordon Bleu Cups with you today! This easy to make meal in a jar is a great way to have a grab and go option when life gets busy.
 

Personally, I’ve been baking in canning jars for many years. I gift baked goods as well as home canned goods to family and friends for birthdays, holidays and sometimes just because. But this right here, this process is one that I have done since my boys were young and playing sports. On those really busy nights when dinner had to be a grab and go meal, quick and easy was the key.

Chicken Cordon Bleu Cups (THM S, Low Carb, THM NSI)

You can prepare these Chicken Cordon Bleu Cups in advance.

They last about 3-5 days in the fridge (they might last a bit longer, just not in our house (wink)).

These meals in a jar travel really well, and only need 1 minute in the microwave to warm them up. Pair them with a healthy side salad and dinner in about 3 minutes. Who doesn’t love that?? 

 

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Meals in a Jar

One of the best tips about cooking and baking in canning jars is to open your mind to the possibilities that this opens up for you and your family. Our Trim and Healthy Families love to enjoy the salads in a jar from the Trim Healthy Mama Cookbook, so why not enjoy some of those other meals in a jar as well.  

 

Make sure you have preordered the New Trim Healthy Table from Trim Healthy Mama that is due to be released in September 2017

 

These Apple Pie Oats from The Healthy Milestone make a wonderfully energizing breakfast. You can make them as a single serve as needed or make 2 or 3 at a time so that breakfast is ready to go in the morning when you are.Apple Pie Oats THM E -- The Healthy Milestone

I love having things prepared and ready to go, especially on busy mornings!

Making sure that we have some quick and easy options for lunch and for dinner also help to keep both myself and my husband on track and not feeling stressed about “what to make for dinner”. These Creamy Chicken Cordon Bleu Cups are one of my husband’s favorites!! 

These Chicken Cordon Bleu Cups are a no special ingredients recipe when following a Trim Healthy Mama Lifestyle. They are a great Low Carb meal and fit well into a ketogenic lifestyle as well. They are just plain yummy and can be prepared in your Instant Pot for a quick and easy meal.

 

 The Jars I Use to Make these Creamy Chicken Cordon Bleu Cups and Important Notes!! 

I love my wide mouth pint canning jars, they give me enough room to layer this meal which ensures cheesy goodness all the way through. I also attach a snack size ziploc bag with the topping mix to the outside of the jar so that everything stays together.  

 

 Important Notes about Cooking in Canning Jars!!

I only bake and cook in jars that have NOT been used in a freezer. (personal preference)

Allow jars stored in the refrigerator sit on the counter for about 5-10 minutes before reheating

(to avoid temperature shock to the glass which WILL make it shatter)

If Baking jars in the oven, I normally place foil between them to help stabilize them in the outer pan … I also add about 1 inch of water to the 13 x 9 pan to ensure even heating (again to avoid the jars shattering from temperature shock)

 Allow the Jars to cool on a wire rack after removing from the oven or my Instant pot before refrigerating.

I replace my jars yearly (partially because I gift many of them for Holidays, Birthdays etc)

 Never bake or cook in cracked or chipped jars

I do not use jars that have been painted for safe food handling reasons, if in doubt PLEASE just replace the jar in question.

 

Creamy Chicken Cordon Bleu Cups Recipe

 

Chicken Cordon Bleu Cups
 
Prep time
Cook time
Total time
 
Creamy Chicken Cordon Bleu Cups that are a great grab and go lunch or dinner option.
Author:
Recipe type: Main Dish
Cuisine: American
Serves: 3
Ingredients
  • 12 ounces chicken breast (cooked and shredded)
  • 3 ounces ham cubes
  • 3 ounces Swiss cheese (shredded)
  • 8 ounces frozen spinach (thawed and squeezed dry)
For the Sauce
  • ½ cup unsweetened almond milk
  • 2 ounces cream cheese
  • 2 teaspoons dijon mustard
  • 1 tablespoon parmesan cheese (grated)
  • salt and pepper
For the Topping
  • ½ ounce pork skins (crushed)
  • 2 tablespoons parmesan cheese (grated)
Instructions
  1. Clean and Sterilize 3 16 ounce wide mouth canning jars (IMPORTANT!! When using canning jars for this process they need to not have been used in the freezer)
  2. Prepare the sauce in a small sauce pan. Set aside.
For the Instant Pot:
  1. Layer each jar in this order -- Chicken, Swiss Cheese, 2 Tablespoons Sauce, Swiss, Ham, 2T sauce, Spinach, swiss, Chicken, Swiss, Sauce.
  2. Cover each Jar with foil or with a canning Lid (DO NOT USE the Metal Bands!!)
  3. Place trivet into inner liner, add 1 cup water. Set Jars on trivet clustered in the middle of the pot, make sure they are not touching the sides of the liner (only 3 16 ounce jars will fit so that the lid will close properly and is able to vent)
  4. Process on Manual High for 4 minutes, allow to natural pressure release for 10 minutes. ( you may hear the lids "ping" while in the pot, this is the jars sealing... some jars may not seal properly in the pot, but may do so while cooling.
  5. Allow Jars to cool. Place Rings on jars with lids and hand tighten for storage. Store in refrigerator for 3-5 days.
For the Oven:
  1. Layer and Cover each jar in the same order as above. Preheat oven to 325 degrees. Place Jars into an 8x2" pan filled with ½-1" of water.
  2. Bake Jars for 10 minutes. Remove from oven and water bath. Allow to cool. Lids will "ping" as they cool. Place Rings on jars with lids and hand tighten for storage.
  3. Allow Jars to Cool and Store in refrigerator for 3-5 days.
To Reheat:
  1. Remove Lid and ring. either dump contents into a microwave safe bowl or just reheat in the jar for about 1 - 1½ minutes. You may want to cover the jar/bowl with a paper towel to avoid spatters. Top with Topping. Enjoy.
Nutrition Information
Serving size: 1 jar Calories: 473 Fat: 29g Saturated fat: 14g Unsaturated fat: 10g Trans fat: 0 Carbohydrates: 3g Sugar: 0 Sodium: 811mg Fiber: trace Protein: 41g Cholesterol: 138mg

3 Comments

  1. Judy (Post author)

    I guess you could try it that way, but your results may vary.

    Reply
  2. Sarah

    I am really curious why we can’t use jars that have been previously frozen….? isn’t glass a stable material?

    Reply
    1. Judy (Post author)

      My only reasoning for this is seeing posts in some forums where the bottoms had broken out of the jars, the only common factor is that the jars had been frozen. Again this is a personal choice, you are welcome to try it. I just never have taken that chance 🙂 The other issue is that if you are reheating meals that haven been frozen in the jars, the temperature shock to the glass would cause it to break, because canning jars are not tempered glass, so they are not made to go from 1 extreme temperature to another.

      Reply

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