Get it right, get it tight!!!

Yep, I said it... it's time to tighten things back up..

While I usually am pretty good on the things that I eat, and tracking everything... the end of summer I got a bit to relaxed, enjoying a few more then my (1) cheat day a week, and sometimes even too much clean food, is still TOO MUCH..

So today it started, the cabinets have been cleared out, cupcakes tossed, junk is gone..

Went shopping last night an replaced with fruit, veggies, lean protein, almond milk, you know.. the works!!!

I have already started my morning with Spark, vitamins/supplements, and a smoothie with protein powder, half a banana, strawberries, and almond milk.. It's gonna be a good day!!!

Whats on the menu for dinner, thanks to KRAFT?

Bruschetta 'n Cheese-Stuffed Chicken Breasts

time

prep:

15 min

total:

1 hr

servings

total:

8 servings

what you need

1

can  (14-1/2 oz.) no-salt-added diced tomatoes with basil, garlic and oregano, undrained

1-1/4

cups  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

1/4

cup  chopped fresh basil

1

pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken

8

small  boneless skinless chicken breasts (2 lb.)

1/3

cup  KRAFT Italian Roasted Red Pepper Dressing

make it

HEAT oven to 350ºF.

step 1 COMBINE tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.

step 2 PLACE 2 chicken breasts in freezer-weight resealable plastic bag. Pound chicken to 1/4-inch thickness. Repeat with remaining chicken breasts. Place chicken, top-sides down, on cutting board; cover with stuffing.

step 3 ROLL chicken breasts up, starting at one short end. Place, seam-sides down, in 13x9-inch baking dish; drizzle with dressing. Bake 40 min. or until chicken is done (165°F). Top with remaining cheese; bake 5 min. or until melted.