Well, today brought snow! FINALLY! Most years we've had snow well before Thanksgiving. Last year we didn't get it until after Christmas. This year we got a huge burst in October and then....nothing. We got a little sprinkling this morning to finally break the dry spell. It really wasn't much... about an inch of snow and then sleet/slush, but it was a huge relief to finally get something white on the ground. It will probably have melted in a day or two, but at least we "broke the ice." Har har.So it's the new year, and usually I try to make some kind of resolution for the year. Last year I resolved to read and review 52 books. I figured that writing something about the book would help me remember what I liked and didn't like, and possibly help me retain the story as well since I am notorious for forgetting. This year, I've resolved to cook and blog more, craft more, watch 52 movies, and read 25 books. It sounds like a lot, but really it's just finding the balance between work and all of the things that make my life exciting and enjoyable. I also have an ongoing goal to eat better and exercise more. I'd like to be healthier, and stop eating all of Aj's junk food. Plus my pants are getting a little tight and all my clothes are too cute for me to replace. So I have to replace quantity with quality when it comes to food!
If you've noticed that the two recipes I've posted this year are "light" it's because of this, but I promise I don't substitute taste for fewer calories. When you rely on flavors and spices in your cooking and avoid heavy creams and too much butter or oil, you're really not missing out on much. In many cases it's better for you and better tasting. If I didn't tell my husband that things were low fat, he'd never know. In fact, he walked into my studio yesterday and exclaimed that the muffins I made were delicious and was rather surprised to hear they were "light."
Do be careful, though, because a lot of foods that advertise "light" are a huge composite of things that are bad for you and have no nutritional value. It's best to eat foods with the least amount of processing, and to monitor how much you are eating. Just make sure to look at the ingredient list before you grab that "light" or "fat free" or "low fat" snack. If you don't know what's going into it, don't eat it.
Anyway, enough blathering. I should try to blog earlier rather than later, and maybe I'd be wittier!
Rosemary and Cream Cheese Stuffed Chicken
- 2 Chicken breasts
- 1/4 C. Whipped cream cheese
- 3 Tbsp. Low fat sour cream
- 1/2 Medium onion, chopped (about 1/4 cup)
- 1-2 oz. Grated smoked Gouda cheese
- 1 Tbsp. minced garlic
- 4 Crushed Kalmata olives, pitted
- Rosemary
- Cayenne
- Oregano
- Paprika
- Cut chicken down the center, and then expand the pocket by cutting sideways to the left and right of your first cut.
- Mix together all ingredients except the onion, holding aside some of the grated cheese. Use the seasonings to taste, with very light cayenne. Once blended, add the onion and mix again.
- Stuff the chicken with the mixture. You may have extra left over depending on the size of your chicken breast.
- Grease a 9x9 pan with cooking spray and place the chicken in it.
- Cover the chicken with a sprinkling of grated cheese and rosemary.
- Bake on 375 for 30 minutes.
Per half chicken breast, just 170 calories, 7 grams of fat and 14 carbs! This great dish also packs 14 grams of protein per half chicken breast. Pair it with mashed butternut squash, cheddar broccoli, summer squash or asparagus or to try the potato that is featured in the picture, follow this link. (Though we used red potatoes) Yum.
