First, breakfast. I've completely revamped my breakfast. Most days its greek yogurt, sometimes a greek yogurt smoothy with frozen fruit. Sometimes eggs with fresh basil and goat cheese. As it gets colder, I'll probably do some more oatmeal (definitely trying it with pumpkin stirred in like Jen suggested! Yum!), maybe some of those Kashi waffles that you're all recommending. A huge thanks for all your recommendations... they were great and got me much more pumped about changing my morning fuel.
I definitely notice the difference. Less urge for munching my way through the day, and when I start out well, I feel more inclined to "keep it going" and have a healthier lunch, etc. We've been eating a salad before dinner most nights, and I'm doing my best to eat a bigger portion of veggies then of carbs. I'm pleased and am going to work on keeping this going, and getting even better.
Now, my tasty tuesday recipes (multiple)... and boy were these tasty!!
My inspiration came from the fact that my basil plant was MORE then thriving! It was attempting to become a basil bush in my kitchen window! So I wanted dishes that would take advantage of that fresh basil. Plus its getting to be so beautifully autumn out, that I wanted to do something that fit the season.
First up:
Basil, Prosciutto, and Provolone Stuffed Chicken Breast
(my own design)
Take 4 chicken breasts and cut into breast to create a "pocket". Take two good sized basil leaves and lay on top of a half-slice of provolone cheese. Wrap the basil and provolone with a strip of prosciutto, and stuff into chicken. Place in baking pan, sprinkle liberally with salt and pepper, and add a tiny drizzle of olive oil. Tear up a few more basil leaves and sprinkle over top. Bake at 350* for 30ish minutes (until chicken is done/juices run clear).
On the side:
Basil Pesto (recipe here, though I really have no idea how "right" it is since I never ever measure! and for this one I did both almonds and peanuts)... with all fresh basil... Mmmmm.
And last, but DEFINITELY not least:
These Baked Apples, Stuffed with Raisins, Pecans, Brown Sugar and Cinnamon.
Amazing!!
Everything turned out so well, and honestly... it wasn't too much work! I'll definitely do these recipes again.
Mmmm... I LOVE stuffed chicken breasts but haven't made them at home in ages. I think they fell out of the rotation when the baby came, along with most labor-intensive (read: over 10 minutes of hands-on prep) recipes. I used to make some with pine nuts, sundried tomatoes, spinach, mozzarella, and balsamic vinegar in the filling. You may have inspired me to dust off the recipe, or just try yours!
ReplyDeleteOMG the chicken sounds delish! I have some chicken that I was wondering what to do with and while I was browsing through your blog I found this one. I think stuffing chicken breasts is a good way to get kids to eat things that sometimes they wouldnt normally eat, sigh like my toddler whos in the I wont eat it if I cant identify it stage which leaves us with not the biggest variety of food lol. Thanks for the yummy idea!
ReplyDeleteUm... I'm hungry now and it's 9 pm. All 3 look DELISH! Thanks for linking up with the Blogging Mamas blog. I'm definitely going to be trying the Stuffed Chicken!
ReplyDeleteThanks all! :-)
ReplyDeletePinned!! I love having fresh herbs right at my fingertips. That reminds me, I need to get my indoor herbs going this spring.
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