Monthly Archive: March 2011



March 2011



Goat Cheese Stuffed Chicken Breasts

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Ding, Ding, Ding!  We have a winner!!

As I promised in my post from Sunday, I made chicken breasts stuffed with goat cheese, roasted red peppers, and asparagus…and they were AWESOME!  Not to toot my own horn or anything 😉  I found the recipe in an old issue of Clean Eating (my fav cooking mag if you didn’t already know) but I made a few adjustments which, IMHO, made it that much more awesome!

Goat Cheese Stuffed Chicken Breasts


3 red bell peppers

1 tbsp olive oil

1 tbsp balsamic vinegar

1 cup low-sodium chicken broth

4 cloves garlic, chopped

1 jalapeño pepper

1 tsp Garlic Gold Italian Herb Nuggets (or any dried Italian seasoning)

Sea salt and ground black pepper, to taste

Liquid stevia (small squirt optional, to taste)

2 boneless, skinless chicken breasts

2 tbsp goat cheese

6 to 8 asparagus spears, trimmed (halve lengthwise if large)


1.  Turn broiler to high.  Core and seed bell peppers and cut in half.  Place bell peppers with their inside facing down on a sheet of aluminum foil.  Place in broiler and cook until skin is puffy and browned.  Place roasted red peppers under an inverted glass bowl to steam (makes the skin easier to peel off) for about 10 minutes.  (This is my method of choice for roasting peppers, I find it the quickest and easiest way.  You can always use whatever method you prefer, they all come out the same!).  Scrape off skin, slice 1 pepper into strips and set strips aside for later.

2.  Put remaining 2 roasted peppers in a blender or food processor along with the olive oil, balsamic vinegar, broth, garlic, and jalapeño.  Blend until smooth.  Pour sauce into a saucepan over medium heat and add Italian seasoning, salt, black pepper, and stevia.  Cook for 10 minutes.

3.  While the sauce is cooking you can start slicing your chicken breasts.  Slice the chicken breast almost completely in half, horizontally, so it opens like a book.  Lay chicken breasts open and on spread 1 tbsp goat cheese onto half of each along with 3-4 asparagus spears (however many you can fit it there) and the bell pepper strips.  Fold the top over, sandwiching the filling.

4.  Preheat oven 400°.  Transfer chicken breasts to casserole dish.  Pour about 3/4 cup of the roasted red pepper sauce over the chicken breasts.  Bake for about 35 minutes, until chicken is cook through but cheese is still soft and sauce is moist.  Pour additional sauce over the chicken breasts if desired (I poured it all over!), any leftover sauce can be saved and used to slather all over something else!  Enjoy!

**One of the weirder things that I added to this recipe was the stevia.  Even with the jalapeño, the sauce wasn’t that spicy at all, it just had a great red peppery taste.  I felt like adding a little sweetness to the sauce helped it compliment the goat cheese and I really loved it.  Maybe you don’t like sweet red pepper sauce-leave it out!  Only a suggestion 🙂

I also sauteed up the rest of the asparagus with some lemon juice and Garlic Gold Parmesan Nuggets, and baked up a couple small sweet potatoes topped with a spicy seasoning blend.  Now if only I could have paired it with some white wine 😉



March 2011



Overnight Oats & Weekly Staples

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So yesterday I wrote about the overnight oats and several people that read my blog but aren’t otherwise big into the whole “blog world” were very intrigued.  They’re super good right?!  So I decided I’d let you in on my own overnight oats prep.

These are all the ingredients I use…on the left are the things that I put in every batch:  1/2 cup oats, 1 cup unsweetened almond milk, 1 scoop Sunwarrior Vanilla protein powder, liquid stevia (I just squirt it in, its different every time), and 2 tbsp chia seeds.  On the right are the ingredients that you can kind of customize with, I never measure, just kind of throw in whatever I feel like:  1 banana (I like mine sliced very thin), PB, coconut butter, coconut flakes, chocolate extract, vanilla extract, sliced almonds.

So you’ve pick out your ingredients.  Then you just throw them all in a jar (or a bowl, jars are just more fun for me!), cover, and stick it in the fridge overnight-wake up and breakfast is ready!  Depending on the ingredients you use, they can get pretty carb heavy, and in turn calorie heavy if you go too crazy.  Extracts can add tons of flavor and no calories, so I use those a lot.

I really love overnight oats not only because they make me feel a little like I’m eating cookie dough, but also because they’re super easy-I just need to pull my jar out of the fridge and I’m good to go.  I’m big on prepping my meals for the work week ahead of time-usually on Sundays I cook all my staples for the week, it makes it easier to eat healthy when I have a plan.  Here are a few of the things I keep on hand every week:

Sauteed Mushrooms

Hard Boiled Eggs

Carmelized Onions

Fresh Fruit

Bought my first whole pineapple!

This stuff is super sweet!

I always try to have a variety of fruit around to snack on, this week I went with grapes and a pineapple.  I also have apples, bananas, blackberries and kiwis-I’ve got a lot to get through!  One of the other things I try to keep on hand is a variety of veggies for salads and things like this:

I also keep a couple frozen goodies on hand when I’m too lazy to make dinner.  This weekend I found a gluten and dairy free pizza made by Amy’s-um yay!  I haven’t tried it yet, obviously its no Chicago deep dish, but it’ll do.

Hope everyone is having a great day!



March 2011



Breakfast Bites

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Good Morning!  Hope everyone is having a fantastic weekend 🙂  My week has been busy as usual-work, bootcamp, tending to a spayed puppy.

Ruby was not a happy puppy-that cone lasted a whole hour.  When I took her out down our back stairs she acted like she was a drunken mess, banging the cone into the walls and hitting it against every rail going down the stairs-and this was a whole day after surgery.  She is doing fine though, it always amazes me how fast dogs can recover from surgery-her lady parts are gone and she’s hightailing it around our condo, slamming herself into walls and doors until we physically restrain her from running around.  Craziness.

This week I’ve been changing up my breakfasts.  During the week I had the BEST overnight oats on Tuesday and Friday, after seeing Gabriela’s post I got the urge.  I also added about 1/8 cup of sliced almonds, they added a little extra crunch to the doughy goodness.  I also had an almost empty Naturally More PB jar that added some PB to the mix.  DELICIOUS!

Today I had quite the mash-up of a breakfast…but it was good nonetheless!  2 eggs over easy, mushrooms, thin sliced sprouted bagel half, about a tbsp of spicy Wholly Guacamole, blackberries and mini banana PB “sandwiches” inspired by Tina’s post earlier this week.

I also got some fun packages this week…a new cookbook (because I can’t go a week without ordering something from amazon) and a new eyeshadow palette I heard about from Katie at Healthy Diva Eats.

Both super fun and super exciting, I love getting packages in the mail!  Well, time to get a quick interval run in before the KU game this afternoon.  Tonight I’m making chicken breast stuffed with goat cheese, roasted red peppers, and asparagus…recipe and pictures will follow 🙂


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