I drank coffee with my lunch. I know it’s probably not the greatest combo, but the hot coffee in my favorite mug really hit the spot this morning so I just kept drinking it.
Organic tortellini and ricotta in creamy pesto sauce. Oh so comforting. |
It’s 2:30 on a Saturday <– I’m still in my jammies and my hair is a rat’s nest. We really need groceries but the motivation to make myself look presentable to go to the store is nowhere to be found. I do, however, have motivation to curl up and read my Kindle by the fire. I can always get the groceries tomorrow…I love weekends.
Ready, set, dinner! Sometimes I like to change up the meal plan right before I leave my office and grab any additional ingredients before heading home for the day. (I’m training myself to cope with change by forcing myself to change up plans spur of the moment. Baby steps.) I was feeling feisty and my original plan for dinner wasn’t doing it for me. I wanted something with a healthy mouth-watering kick. This was the result:
Cheesy Jalapeño Popper Stuffed Chicken
adapted from Skinny Taste
- 2 slices center cut bacon, cooked and crumbled
- 3 jalapeños, chopped (leave seeds in to make it spicier!)
- 3 oz 1/3-less-fat cream cheese, softened
- 4 oz reduced fat shredded cheddar jack cheese
- 8 thin sliced skinless chicken breast cutlets, approx 3 oz each
- 1/2 cup Italian seasoned whole wheat bread crumbs
- 1/2 tsp chili powder
- 1-1/2 limes, juice of
- 1 Tbsp olive oil
- salt and fresh pepper
- olive oil non-stick spray
- toothpicks
Fiesta Rice
- 1-1/2 cups cooked long grain rice
- 3/4 cup canned black beans, rinsed and heated
- 3/4 cup frozen corn, thawed and heated
- 1 large tomato, deseeded and diced
- 3 Tbsp chopped fresh cilantro
- 1 Tbsp fresh squeezed lime juice
- salt to taste