Wednesday, December 31, 2014

The world's easiest Beer Bread Recipe!



I received this recipe from a friend a few years ago, and I make it every time we have guests over - it goes with spinach dip or even an oil dipping sauce!

Ingredients:
3 cups self rising flour
1/3 cup white sugar
1 12 ounce bottle of beer - pick your favorite! I like to use seasonal beers for a slightly different flavor each time.

Preheat oven to 350°. Mix flour and sugar, then add beer. mix well. Batter will be sticky. Pour in greased 9x5 loaf pan.

Bake 50-60 minutes, the top will be crunchy and the inside soft.

**I like to melt butter and brush on top about halfway through baking and then add a little more after I take the bread out of the oven.

ENJOY!!

FB.com/journeymelissablair

Tuesday, December 30, 2014

Skinny Buffalo Chicken Dip

Who says you can't have delicious snack food and still eat healthy? Give this tasty dip a try!!!








Skinny Buffalo Chicken Dip
8oz fat-free cream cheese, softened
1/2 cup reduced fat blue cheese or ranch dressing
1/2 cup Buffalo or Red Hot sauce
1/2 cup reduced fat blue cheese or mozzarella
2 cans chunk chicken breast (drained) or 2 cups shredded chicken breast

Directions:
Place cream cheese in a bowl and stir until smooth.
Add the rest of the ingredients.
Bake at 350 degrees for ~20 minutes or microwave 2-5 minutes until heated through!
Enjoy!

Monday, December 29, 2014

Creamy Garlic Dressing

Do you ever MAKE your own salad dressings? It is a great way to make sure you are making a healthier dressing. AND it isn't hard at all!!! This Creamy Garlic dressing has a subtle taste of garlic, and a whole lot of flavor!!



 
 Creamy Garlic Dressing
(Makes 10 servings, about 2 Tbsp. each)

Ingredients:
½ cup extra-virgin olive oil
¼ cup apple cider vinegar
3 cloves garlic, crushed
3 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh parsley
1 tsp. Himalayan salt
½ tsp. Dijon mustard
1 Tbsp. raw honey (or pure maple syrup)

Directions: Place oil, vinegar, garlic, lemon juice, parsley, salt, mustard, and honey in a blender or food processor; cover with lid. Blend until smooth. Refrigerate dressing if not using immediately. If dressing solidifies when cold, hold at room temperature for 30 minutes. Stir before serving.

Nutrition:
Calories: 119
Total Fat: 11 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 235 mg
Carbohydrate: 6 g
Fiber: 0 g
Sugar: 5 g
Protein: 0 g

Sunday, December 28, 2014

Kick that soda habit!

 

I KNOW first hand how hard it is to give up that daily soda habit. After being a one can a day (at least) Coke drinker (not the diet stuff either), I managed to retrain my brain to not crave, and eventually not even like soda. I'm not going to lie, it took me months to get to the point I am now. It WAS hard, and many times I wanted to give up. Now I look back and think to myself, why oh why was I putting all of those empty calories in my system? It was feeding my caffeine/sugar addiction, and making me tired ALL of the time. I still enjoy my caffeine in the form of a morning cup of coffee. However, I no longer need those empty sugar calories from my daily soda.
The idea seems simple enough. The truth is that ANY small changes that you make toward a healthier lifestyle will yield results over time. Why not start now?

Saturday, December 27, 2014

Friday, December 26, 2014

Exercise for the brain

I'm feeling so anxious and agitated this afternoon. I am gearing up to do a workout to clear my head and relax my brain. Exercise is an excellent in helping relieve stress!

Wednesday, December 24, 2014

Food Cravings

Knowing WHY you crave the foods that you do could be the best way to avoid your cravings.

Tuesday, December 23, 2014

Food and exercise

Think about it...Stop turning to food when you are down, go out and take a walk, do some jumping jacks or squats instead!

Monday, December 22, 2014

Sugar Addiction

It's a vicious cycle...try not to get sucked in! Consider this your holiday PSA

Sunday, December 21, 2014

Alcohol and weight loss

Did you know this? Something to keep in mind during all those holiday parties :)

Saturday, December 20, 2014

Buckeye candy

Buckeyes...with a twist!



I am not patient enough to dip these little peanut butter balls properly, so I just dip the WHOLE thing. Seriously, who DOESN'T need the extra chocolate? In our house, we also like to dip our Buckeyes in vanilla candy coating, for a more subtle flavor!
Buckeye Candy:
- 2 3/4 cups powdered sugar
- 1 cup creamy peanut butter
- 1 stick butter, softened
- 1 package quick melt chocolate or vanilla candy coating
Mix ingredients together large bowl. I like to use my hands to mix, instead of a spoon or mixer. Roll into walnut sized balls. Melt candy coating. You can always use the double broiler method and melt the chocolate on the stove top, but I like the quick easy way.
**FOR TRUE BUCKEYE CANDY: Using a toothpick. dip the balls into the chocolate mixture until almost covered, leaving some of the peanut butter mixture exposed on the top.
**FOR QUICK AND EASY BUCKEYES: Dip the balls in the candy coating, a few at a time. Roll them around until completely covered.
Place dipped buckeyes on a cookie sheet lined with waxed paper. Refrigerate until chocolate hardens. Enjoy!!!

Friday, December 19, 2014

PiYo

Do you need a workout program that is LOW IMPACT, but still effective at building muscle and burning fat? Then you are looking for PiYo! Interested in learning more? Message me today!  

www.beachbodycoach.com/mb5155

Thursday, December 18, 2014

I Challenge you!

It's back!!! My 15 Day Fitness Challenge begins December 26th!!

OPEN TO ANYONE ON FACEBOOK!!  If you haven't done my 15 Day Fitness Challenge before, it is simple 30 minutes of exercise a day for 15 days in a row. Your choice of exercise. You will post daily to our private challenge group page right here on Facebook. It is always more fun to workout with a friend, so invite your friends to join too!!

Interested? Comment below or message me!!!

**The Challenge is open to EVERYONE, regardless of your fitness level. My goal is to help get you moving and help make exercise as a habit in your daily routine!


www.fb.com/journeymelissablair

Tuesday, December 16, 2014

YOU

This is so true!!! We often compare ourselves to others when we look in the mirror (I know I do). However, the truth is, you will never be like anyone else because you are you. The only thing you can ever be is just a better version of you. That's a good thing!

 Photo: This is so true!!! We often compare ourselves to others when we look in the mirror (I know I do).  However, the truth is, you will never be like anyone else because you are you.  The only thing you can ever be is just a better version of you.  That's a good thing!

Monday, December 15, 2014

Coconut Oil

Have you heard about coconut oil? It is all the rage right now!! Did you ever wonder why? This stuff is AWESOME!!! It is great for increasing your metabolism, moisturizing your skin and hair, killing bacteria in your mouth, use it as a substitute for butter, and it tastes great in your food! It is a healthy fat, and can even help lower your cholesterol and lose weight! I LOVE coconut oil, and use it for so many things around my house.

Photo: Have you heard about coconut oil? It is all the rage right now!! Did you ever wonder why? This stuff is AWESOME!!! It is great for increasing your metabolism, moisturizing your skin and hair, killing bacteria in your mouth, use it as a substitute for butter, and it tastes great in your food! It is a healthy fat, and can even help lower your cholesterol and lose weight! I LOVE coconut oil, and use it for so many things around my house.

Saturday, December 13, 2014

Slow Cooker Cinnamon Almonds

LOVE Almonds, and they are even better with a nice sugary coating! Warning: These are addicting!! Give this EASY recipe a try this holiday season!!
---------------------------------------
Slow Cooker Cinnamon Almonds




Ingredients:
1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds
1/4 C. Water

1. Mix together in a large bowl sugars, cinnamon, and salt.
2. In another bowl with a whisk, mix together the egg white and vanilla until it is frothy. Add the almonds and coat thoroughly. This will help the mixture stick to the almonds during the cooking process.
3. Prepare your slow cooker by spraying it with cooking spray. I used a 4 quart. Add the cinnamon almond mixture to the almonds and turn it to low. Stir until the cinnamon sugar mixture is coated well on the almonds. Be prepared for your house to smell amazing!
4. You want to cook for about 3-4 hours. Mine took about 3. Stirring every 20 minutes. In the very last hour, add 1/4 cup water and stir well. This will ensure a crunchy coating and help the mixture to harden.
5. Line a baking sheet with parchment paper and spread the almonds onto the sheet to cool. The almonds should be pretty sticky so be sure to separate them the best that you can and let them cool!

*Update: There is a lot of sugar left over in this. You can reduce the sugar to probably about 1 cup of each and only putting about an 1/8 cup of water. I am going to be testing it out this week. Also your almonds will be very dark and clump together. Just spread them out and try to unclump them as best as possible and let them cool.

Thursday, December 11, 2014

Gift the gift of Fitness

Do you find yourself watching infomercials for workouts and thought, "If I could just START with a program that wasn't so advanced, that was about 30 minutes a day, and I would still SEE results and get stronger so I could not only start but FINISH one of those more "advanced" programs..."

I have *BIG NEWS* for you! Tony Horton has come up with a program that will seriously CHANGE YOUR LIFE! The all new P90 has officially launched and it's TIME for YOU to see results! This is a revamped version of Power 90 - if you have Power 90 on your shelf at home, this is NOT THE SAME!10 workouts divided into sweat, sculpt and abs--month 1 = 25 min; month 2 = 35 min and month 3 = 45 min, plus a bonus AND a Saturday workout. A modifier is featured for all moves and is geared for you to start working out on day 1. A nutrition guide as well as a BONUS 6 Day Shred to help you lose IN THE FIRST WEEK!! is included.


  http://www.teambeachbody.com/shop/-/shopping/BCPP2180?referringRepId=343980

Wednesday, December 10, 2014

Herb-Roasted Turkey Breast



Ingredients:
1 whole bone-in turkey breast, 6 1/2 to 7 pounds
1 tablespoon minced garlic (3 cloves)
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
1 cup dry white wine

Directions:
Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.

In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

Tuesday, December 9, 2014

Hotel workout


Don't let work or travel get in your way. This handy little workout is good for a lunch break or a quick cardio circuit while traveling.

Monday, December 8, 2014

PiYo on the go


Traveling? No problem! PiYo is portable!!! I didn't have access to a DVD
player, so I did my own PiYo workout. As you can see, I didn't have a
whole lot of space, but I made it work!

http://www.teambeachbody.com/shop/-/shopping/PiYoBase?referringRepId=343980



Sunday, December 7, 2014

Tart Cranberry Dipping Sauce



Ingredients :

1 pound frozen cranberries
2 cups orange juice
3 cups ginger ale
2 tablespoons maple syrup
2 tablespoons light brown sugar
1/2 teaspoon kosher salt
1 orange, zested

Directions : Combine all ingredients in a non-reactive saucepan (stainless steel), and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until liquid is reduced by half.

Carefully puree with stick blender or blender until smooth. Check for seasoning and serve in small ramekins.

Saturday, December 6, 2014

Coaching Changed my life!

I have had an AMAZING week this week! 4 years ago I got serious about my weight. I gradually started to make small, permanent changes that eventually helped me to lose over 50 pounds.  Even better than that, I regained my confidence, energy, and most importantly my health. Isn’t it funny how life gives you exactly what you need, at the exact moment you need it? Along my journey, I stumbled onto a path that has forever changed my life. After years of searching for that something that would really get me excited about starting each day, I FINALLY found what I was looking for!! My decision to become a coach has been the BEST thing that I have ever done for MYSELF. To everyone that follows my page, likes, comments, and shares my posts, and messages me with your questions and encouragement, YOU MOTIVATE ME MORE THAN YOU WILL EVER KNOW. I feel so blessed to have found this path, and I want to THANK EACH AND EVERY ONE OF YOU for sharing in my journey and hopefully finding some direction in your own journey.



Friday, December 5, 2014

Shakeology

www.shakeology.com/mb5155
Does anyone else have this problem? My oldest son has NEVER liked fruit (won't touch any fruit except applesauce), and he will only eat his veggies if you force him to. However, that doesn't bother me because he LOVES vegan chocolate Shakeology! He gets AT LEAST 3 servings of fruits and veggies in every shake. If you have picky eaters, this might be a great option for your family. 

www.shakeology.com/mb5155 

Thursday, December 4, 2014

Plank you Thursday

I'm gonna work my core, back, legs, and arms all in one minute, at the top of each hour from the time I get up to the time I go to bed. Join me with this NO EQUIPMENT necessary exercise. You can plank ANYWHERE. If people look at your funny, invite them to join you! Comment below if you are doing it too!

Wednesday, December 3, 2014

Maple Roasted Pumpkin Salad


Ingredients:
•1/4 cup pepitas (hulled pumpkin seeds)
•1 sugar pumpkin (3 1/2 to 4 pounds), peeled, seeded, and cut in 1 1/2-inch chunks
•5 tablespoons olive oil
•6 garlic cloves, unpeeled
•1/4 to 1/2 teaspoon red pepper flakes
•Coarse salt and black pepper
•2 tablespoons plus 1 teaspoon pure maple syrup
•3 tablespoons fresh lime juice
•1 tablespoon Dijon mustard
•1 1/2 pounds arugula (2 to 3 bunches, thick stems removed), washed and dried
•6 ounces feta cheese

Directions:
1.Preheat oven to 450 degrees. Spread pepitas on a large rimmed baking sheet; toast in oven, tossing occasionally, until fragrant and beginning to brown, 5 to 7 minutes. Set aside.
2.On a large, rimmed baking sheet, toss pumpkin with 2 tablespoons oil, garlic, red pepper, salt, and black pepper. Roast, tossing occasionally, until pumpkin is tender, 25 to 30 minutes.
3.Remove garlic cloves from sheet pan; set aside. Drizzle pumpkin with 2 tablespoons maple syrup; toss to coat. Return to oven and continue roasting, tossing occasionally, until pumpkin is glazed, 5 to 10 minutes more; let cool.
4.Meanwhile, cut off root ends of garlic cloves; squeeze out garlic and mash to a paste with the side of a knife. Transfer to a large bowl. Add lime juice, mustard, and remaining maple syrup; season with salt and pepper. Whisking constantly, add remaining oil in a steady stream; set aside.
5.Add arugula and pumpkin and toss to combine. Serve salad sprinkled with toasted pepitas and crumbled feta cheese.

Tuesday, December 2, 2014

3 Day Refresh

OK, Thanksgiving is over.  Now you need to get back on track, and FAST!  Give the 3 Day Refresh a try!  Have questions?  I have all the answers here...just keep reading.

  http://www.teambeachbody.com/shop/-/shopping/3DayRefresh?referringRepId=343980





WHAT IS THE 3-DAY REFRESH™?
The 3-Day Refresh is a scientifically designed program that helps you
fast-track your weight loss, kick-start healthy eating, and get a clean
break from bad nutrition habits. 3-Day Refresh is a simple, straightforward
program that will help cleanse your body and improve the way you feel—
without starving yourself. Unlike juice cleanses or liquid fasts which tend
to be high in sugar and low in protein (leaving you feeling weak, hungry,
and sluggish), this easy-to-follow program helps support your metabolism
while nourishing your vital organs.
For 3 days you’ll follow a program of 3 shakes a day, a fiber drink, plenty
of filtered water, plus a wide array of fresh fruits, vegetables, and healthy
fats throughout the day to keep your energy and metabolism going.

WHY REFRESH?
Maybe you feasted like a king or queen over the weekend, and want get
back on track. Perhaps you simply just want to lose that last bit of annoying
pudge. Maybe you used to eat healthy but little by little you fell off the
wagon and now are ready to climb back on. It’s also possible you’ve never
had a healthy diet but you’re finally ready to start. Sometimes you want to
quickly drop a few pounds for an upcoming social event. Or perhaps you’re
kick-starting a new workout program and want to shift into high gear right
away. Or maybe, just maybe, you’re ready for a few days of clean eating just
because it’s the right thing to do.
Whatever your “maybe” may be, we all have those times when we want to
get our nutrition on track—and that’s what the 3-Day Refresh is all about.
This program is the easiest way to break the cycle of bad eating habits
while creating new ones, conquer your cravings, flatten your stomach, feel
lighter and more energized, sleep more soundly, detoxify your body, and
dramatically improve the way you feel—ALL WITHOUT STARVING!**

HOW DOES THE 3-DAY REFRESH WORK?
For 3 days you’ll have a superfood-packed Shakeology® shake for breakfast
along with a fruit option; a Fiber Sweep digestive health drink later in
the morning; a satisfying, high-protein Vanilla Fresh shake for lunch,
accompanied by fresh fruit, vegetables, and healthy fat options throughout
the afternoon. For dinner, you’ll have another Vanilla Fresh shake along with
your choice from a list of delicious, easy-to-prepare dinner recipes. You can
also have tea twice a day and as much filtered water as you like (we suggest
you drink AT LEAST half your body weight in ounces per day).

WHAT SETS 3-DAY REFRESH APART
FROM OTHER 3-DAY CLEANSE PROGRAMS?

Juice cleanses and other popular short-term cleanses provide incomplete
nutrition promoting muscle loss instead of fat loss and can cause a
rebound due to the lack of adequate protein, low fiber, and/or high sugar
levels. Many juice cleanses range from $50–$70 per day, while this
3-day program is only $23 per day for the Complete Kit. It offers a
superior nutritional solution and also will serve as a great door opener
for purchases of Shakeology and/or the Ultimate Reset®.

WHAT TO EXPECT WHEN YOU’RE REFRESHING.
The 3-Day Refresh is a low-calorie program (about 900 calories a day) but
because the shakes and fresh food selections are high in protein and fiber,
they will help keep you satiated throughout the day.
Because this program is packed with fiber, if you don’t already have a diet
that’s high in fruits, veggies, and whole grains, it’s a good idea to prepare
for the 3-Day Refresh by eating a large salad and/or a few servings of fresh
veggies throughout the week leading up to it.
If you get a little gas or bloating, this is a sign that you need to up your
fiber levels in general. Fiber promotes satiety, balances blood sugar,
promotes cardiovascular health, and keeps your digestive tract functioning.
If gas is an issue, we’ve highlighted the “low gas-producing” options in the
veggie list and dinner recipes in the menu guide.
It’s also incredibly important to stay hydrated during the 3-Day Refresh.
Water is the body’s lubricant and is required for every major process.
It keeps your digestion flowing, flushes out toxins, keeps your system
balanced, and helps control hunger. We recommend drinking half your
body weight in ounces every day. So, if you weigh 150 pounds, you
should be drinking at least 75 ounces of filtered water every day.


http://www.teambeachbody.com/shop/-/shopping/3DayRefresh?referringRepId=343980

Monday, December 1, 2014

Starting Monday off right

I'm starting my week off with the healthiest meal around. What did you have for breakfast?

Saturday, November 29, 2014

Next-Day Turkey Soup with Mashed Potato Polpetti






Ingredients

8 cups chicken broth
1 turkey carcass, all meat removed
1 carrot, halved lengthwise, plus 1 carrot, minced
1 whole stalk celery, plus 1 stalk, minced
1 onion, halved, plus 1 onion, minced
2 bay leaves
3 cups dark turkey meat
2 cloves garlic, smashed
2 tablespoons olive oil
3 cups leftover cooked Thanksgiving side vegetables (Brussels sprouts, sweet potatoes, green beans)
1 tablespoon chopped fresh sage
Mashed Potato Polpetti (Patties), for serving, recipe following

Directions

Put the chicken broth, turkey, carrot halves, celery stalk, onion halves and 1 bay leaf in a large stockpot. Bring to a boil and then simmer, about 1 1/2 hours.

Dice the turkey meat. Make sure the meat pieces are no larger than the size of a soupspoon. (If preparing the soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator. Top with 1 or 2 ladles full of broth to keep the meat moist.)

Before straining the broth, remove the large bones and carcass with tongs. Strain the broth through a sieve covered with wet cheesecloth. Discard the solids. Transfer the broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day.

In a large soup pot, heat the garlic in the olive oil over medium heat. Allow to brown slightly, about 3 minutes. Add the minced carrots, celery and onions. Sweat over medium-low heat until softened, 7 or 8 minutes.

Dice the leftover Thanksgiving vegetables. Add the sage to the soup pot along with the turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add the Brussels sprouts, green beans and diced turkey meat to the soup. Bring it back up to a simmer. Finally, add the sweet potatoes to the center and gently push them down. Turn the heat off and cover. Allow to sit and steam, 5 to 7 minutes. Let simmer for 5 more minutes and serve with the Mashed Potato Polpetti.
Mashed Potato Polpetti (Patties):

3 cups mashed potatoes
Grey salt and freshly ground black pepper
1/2 cup grated Parmesan
All-purpose flour, for dredging
1/4 cup extra-virgin olive oil
Leftover gravy, for serving

Re-season the potatoes with salt and pepper. Stir in the cheese. Take a mayonnaise or peanut butter lid and line with plastic wrap to use as a mold. Pack the potato mixture into the lid, unwrap it and place the patty on a baking sheet. You may refrigerate them covered with plastic wrap until the next day, or fry immediately.

To cook, dredge the patties in flour. Heat the oil in a nonstick skillet over medium-high heat. Just before frying, dredge the patties again with flour.

Add the patties to the oil without crowding them (you may have to cook them in batches). Cook until the underside is golden brown, about 5 minutes. Flip and brown the other side. Remove from the skillet and drain on paper towels. Serve hot with leftover gravy. Makes 6 servings.

Friday, November 28, 2014

Sweet Potato-Pecan Casserole



Ingredients:
Cooking spray
3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
1/3 cup honey
1 large egg
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
Kosher salt
1 tablespoon packed dark brown sugar
1/3 cup finely chopped pecans

Directions

Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray.

Wednesday, November 26, 2014

Split Squats


Looking for a great leg workout? Try these! Do on one side and then switch legs! Add weights for more of a challenge!!

Tuesday, November 25, 2014

Pear, Prosciutto & Hazelnut Stuffing

 


Ingredients:
• 3 teaspoons extra-virgin olive oil, divided
• 4 ounces prosciutto, thinly sliced, cut into ribbons
• 2 cups onion, chopped
• 2 cups diced fennel bulb
• 1/4 cup minced shallot
• 2 teaspoons minced fresh sage
• 2 teaspoons minced fresh thyme
• 1 teaspoon minced fresh rosemary
• 8 cups stale baguette, preferably multi-grain (not sourdough), cut into 1/2-inch cubes
• 2 Bosc pears, ripe but firm, chopped
• 1/3 cup chopped flat-leaf parsley
• 1/3 cup chopped hazelnuts, toasted
• 1 14-ounce can reduced-sodium chicken broth
• 1/4 teaspoon salt
• Freshly ground pepper, to taste

Preparation
1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, about 5 minutes. Drain on a paper towel.
3. Wipe out the pan and heat the remaining 2 teaspoons oil over medium-high heat. Add onion, fennel and shallot and cook, stirring, until softened and beginning to brown, 6 to 8 minutes. Add sage, thyme and rosemary and cook, stirring, for 1 minute more. Transfer everything to a large bowl and gently stir in bread, pears, parsley, hazelnuts and the prosciutto. Add broth; toss to combine. Season with salt and pepper. Spoon the stuffing into the prepared baking dish; cover with foil.
4. Bake for 40 minutes; remove the foil and bake until the top is beginning to crisp, 25 to 30 minutes more.

Nutrition
Per serving : 176 Calories; 5 g Fat; 1 g Sat; 2 g Mono; 8 mg Cholesterol; 29 g Carbohydrates; 9 g Protein; 6 g Fiber; 489 mg Sodium; 283 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 vegetable, 1/2 fat

Tips & Notes
• Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day.
• Note: If you don't have stale bread ready to use, spread the baguette cubes on a baking sheet and toast at 250°F until crisped and dry, about 15 minutes.
• Tip: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.