Single Serve Baked Brie Recipe
Thank you all once again for your overwhelming support of my Skinny Saturday project. It just means the world to me. Some of you have even offered to track your weight along with me in the comments of my posts, and I'm just so moved that you would be willing to put yourself out there like that. You are all the most wonderful readers on the planet, I'm so lucky!
Well, good news this week: I'm down 3.8 lbs! Yay!
And thank goodness. Sometimes you really just need to a good week to boost you up a little and propel you into another good week. And I really needed some motivation to push me forward! My foot has been giving me lots of problems, so I haven't been exercising like I'd like to. And it was another crazy work week, but there were a few things that really helped worked for me this week…
First off, I tracked everything I ate. And I think that was the most important thing I did right. Mostly because I still did SO much wrong. I did so much snacking, so little exercising, and didn't drink nearly enough water. But I made sure to track it all— even all the WW points that were way over what I should have eaten. I just wrote it all down, no matter what. And even though most days I was over points, it still kept me from completely losing control. And that was the best feeling. Knowing that I was being totally aware of what I was eating.
The second thing that went well for me this week wasn't actually a “thing” that I did. It was a moment I had:
Chris and I recently fell in love with with Baked Brie (heavenly). We love eating it with honey and pecans or with jam, wrapped in flaky pastry dough. Of course, it's super high in calories, carbs, fat, and sugar. And impossible to only eat just one slice. One night we were both craving some yummy brie, and I was ready to cave in. Then I realized how easy it would be to make it a single serving treat. And somehow, I did it. I only ate one Bake Brie Pocket! I measured out all of the ingredients (which was super easy) so I knew exactly what I was eating. I tracked it, I ate it, and I was satisfied.
Did I want to eat 5 more? Sure. Yes. Of course. But I was satisfied enough that I didn't. And as a little added insurance, I didn't bake all of the pockets I made. Chris and I portioned out exactly how many we each wanted to eat (one for me, three for him), and rest were safely stowed (unbaked) in the refrigerator for eating on another night.
I didn't even use reduced fat crescent rolls and I calculated 5 WW points+ for these. And yes… it's still cheese and jam wrapped up in a buttery, flaky crescent roll. The point of this recipe for me is portion control. It's not really a “cheat” recipe. It's just a recipe that's easy to make just for one. And I love that I can just bake one at a time, while I store the rest in the fridge. That way, even if I go for a second (or third), I have to really think about it. The impulsiveness of the decision is totally taken out of the equation. And I've found that, oftentimes, all I need to make the right choice is a few more minutes to think it through.
Hope you love these as much as I do!
- 1 can refrigerated crescent roll dough
- 8 tsp strawberry jam
- 4 oz Brie cheese (I cut my 16 oz wheel of Brie into wedges, making it super easy to portion out)
- Unroll the crescent roll dough.
- Scoop out a teaspoon of strawberry jam onto each triangle.
- Place half an ounce of brie cheese on the jam (I just cut 4 wedges in half).
- Wrap up the edges of the dough around the cheese and jam, cupping your hands around the dough to form a ball. Make sure all the edges are sealed (otherwise you'll lose a lot of cheese and jam).
- Bake at 400 degrees for 13-15 minutes, until golden brown.
- Eat right away! You can store any unbaked baked brie pockets in the refrigerator for up to a week.