Ari and I leave for Minnesota this eve. After our return hopefully I can find something to blog about other than...food. But, for now, it will have to do. There has been a lot of cooking (and eating) going down around here and - naturally - with the camera always readily available, I can't help but take pictures. My goal is healthy, cheap, easy.
New favorite breakfast which consists of:
Fat Free Greek Yogurt
Cereal of Choice
Drizzle of Honey
1/2 of a Banana (add any other fruit to your liking)
AND
An Iced Coffee with Soy Milk, of course.
For a low carb lunch yesterday we had:
Gutted Cucumber
Tuna Salad (lf mayo - or greek yogurt, lemon, pickles, mustard, s/p)
Sliced Tomatoes
A Stuffed Chicken recipe I created a few weeks ago. Unfortunately no pictures of the finished product but you get the idea...
2 large chicken breasts
1 1/2 cups couscous (I buy the Near East brand)
2 small lemons
1/2 cup wine
Salt/Pepper
1 tsp. mustard (the seed kind) - optional
1/4-1/2 cup jarred, julienne-sliced sun-dried tomato
1/4 crushed garlic
2 T. parmesan (or feta, goat)
1/2 cup balsamic (1/4 for baking, 1/4 for sundried tomatoes)
1/4 cup water
Sun-dried tomatoes for couscous filling:
Put in bowl with 1/4 cup balsamic and crushed garlic. Zap in the microwave for 30 seconds. Drain oil. Repeat.
Couscous:
Juice of 1 lemon
Sun-dried tomatoes
Salt/Pepper
1 tsp of mustard - optional
Add cheese - mix together with hands
Split Chicken breasts - starting at the thickest part and create a pocket. Try not to puncture or your stuffing will spill out!
Stuff breasts with filling.
Salt/Pepper outside of breasts.
Put in baking pan, seam up
Add 1/4 cup balsamic to bottom of pan
Add 1/4 cup water to bottom of pan
Add 1/4 cup wine (red or white) to bottom of pan.
Squeeze 1 lemon on top of chicken.
Bake at 400 for approx 30 mins.
Bon Appetit!
