Monthly Archives: September 2010
My friend and I took a road trip to Regina last weekend. We visited our friend, did shop shopping at the mall and also went to Moose Jaw for more shopping. Since C is pregnant we couldn’t really get into too much trouble but it was super relaxing and enjoyable. I also managed to squeeze in a bit of work down there but I made up for it with wine, lasagna and letting A be the one to paint my toes/handle my feet (besides me) for the first time EVA!!. Truly, a life changing experience haha.
Last night for dinner was stuffed chicken breasts. From grilled cheese to Mozzarella stuffed chicken breasts(source: www.kraftcanada.com) . What’s next? Maybe I will fly to the moon tomorrow.
62 g (1/4 of 250-g pkg.)
Cream Cheese Spread, softened
1/4 cup finely chopped green peppers – I used a fresh tomato instead since green peppers make Dustin gag.
1/2 tsp. Dried oregano leaves – I used basil.
1/4 tsp. Garlic salt
1 cup Kraft Part Skim Mozzarella Shredded Cheese, divided
4 small Boneless skinless chicken breasts (1 lb.), pounded to 1/4-inch thickness – I used the bottom of my pepper mill. Normal people could use a tenderizer.
1 cup Pasta sauce
Add some Spinach too, if you’re super adventurous. * I just introduced spinach to Dustin, using it instead of lettuce when applicable. I did not add it to the chicken in fear of scaring him away too quickly.
HEAT oven to 400°F.
MIX first 4 ingredients until well blended; stir in 1/2 cup mozzarella.
PLACE chicken, top-sides down, on work surface; spread with cheese mixture. Starting at one short end, tightly roll up each breast; place, seam-side down, in 8-inch square baking dish sprayed with cooking spray. Spoon pasta sauce over chicken; cover.
BAKE 30 min. or until chicken is done (170°F). Sprinkle with remaining mozzarella; bake, uncovered, 3 to 5 min. or until melted.
Yum. This recipe is from kraft.com, where I get TONS of my recipes from.
You will need:
Soft Tortillas – 2 per however many Quesadillas you want
Deli Sliced Turkey (I used Montreal smoked turkey breast from Sobeys)
Fresh mushrooms, chopped
Cheese + extra cheese to eat while assembling.
Combine all on one tortilla. Top with the other. Bake at 375 for 10minutes, add some sour cream on the side and if you like carbs (Duh?!) , fries as well. Voila! Semi-healthy supper in 15 minutes. Serve with beer. Lots of it.
By supper time, I am zonked. Wiped out from playing with Lily all day, working, (attempting to) clean and (again, attempting) laundry, tidying up, etc. Supper around our house usually involves the “What do you want?” “I don’t know, what do you want?” game until we are all lying on the living room floor crying of starvation but with no idea of what to make. Sometimes, it’s Kraft dinner. Sometimes, it’s grilled cheese sandwiches . At least once a week I will do the whole meat and potatoes and vegetable thing, but more often than not its chicken fingers and fries. Or Ragu over fusilli. Or cheese slices and a few goldfish crackers. Or sugar cubes and a squirt of mustard.
I was reading an article in my Today’s Parent magazine when I saw an article about meal planning and a light went off. Or on. Anyway. I can do that! I can write down some meals and then buy everything I need for the meals, and then make the meals! And then I don’t have to stand in front of the freezer for an hour going “Hmmmmmmmmm” while my nipples get hard enough to take out someone’s eyeball. So, starting next Monday, we are going to attempt to become one of those meal planner families.The excitement never ends around here. Ever. Seriously. I mean, tonight we all bonded watching Teen Mom. Can you say Poor Parenting?