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Thursday, September 12, 2013

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

Bruschetta 'n Cheese-Stuffed Chicken Breasts recipe
15 min
1 hr
8 servings

what you need

can  (14-1/2 oz.) no-salt-added diced tomatoes with basil, garlic and oregano, undrained
cups  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
cup  chopped fresh basil
pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken
small  boneless skinless chicken breasts (2 lb.)
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.

1 comment:

Mommy Mandy said...

My eating habits are HORRIBLE...but I have been trying to get better too. That chicken looks amazing!