Oldie BUT Goodie! Stuffed Chicken

Rob and I {LOVE LOVE LOVE} this recipe.  Tonight we ate it will a side of broccoli and spinach salad.  You can cut the recipe in half if you are just making for 2 of you.  We make the full dish and have for leftovers...STILL yummy! It was fantastic and filling after my workout today (Yes, first workout since being released to workout after 6 months of not being able to!! Can I get a woop woop!!)

Oh, and did I mention, only spent $36 at the store today for the next 5 day's meals?! We have staples already of course in the pantry but most of our dishes this week share some same ingredients which cuts down on waste of produce etc. A little planning and you help your budget AND your waistline!

Stuffed Chicken

courtesy of Cook This Not That! Kitchen Survival Guide

2 Tbsp olive oil

2 oz prosciutto, thinly sliced

4 cups baby spinach

1/4 cup roasted red peppers

2 Tbsp pine nuts (a staple in our house!)

Salt & black pepper to taste

4 boneless, skinless chicken breasts (pounded to 1/2" thickness)

1/2 cup fontina or mozzarella cheese shredded

2 eggs lightly beaten

2 cups bread crumbs (panko is what we use!)

- Heat 1/2 Tbsp olive oil in pan over med. heat. Add prosciutto strips. Cook until lightly crisp.  Add spinach, peppers and pine nuts and cook until spinach is fully wilted.  Set aside.

- Season chicken with sale and pepper. Divide spinach mixture and cheese among the breasts and wrap one end of the chicken around the mix and roll tightly.  Secure ends with toothpicks.

-Combine eggs in shallow bowl.  Mix bread crumbs on plate with salt and pepper. Dredge chicken first in eggs, then crumbs making sure fully coated.

 - Wipe out skillet. Heat remaining oil over med. heat, add chicken and cook on all sides until crust is golden brown and chicken is cooked all the way through.

Makes 4 servings, Cost per serving: $4.00

500 Calories, 19g fat

Jerk Pork- YOWZER!

So we are going to have to modify this...or somehow we just happened to get the HOTTEST peppers at the store. If you know us, you know we LOVE spicy, spicy food, but for some reason this was too spicy for us.  However, it was soooo yummy we ate it all anyway and just drank a lot of water. Next time we'll cut back to 1 pepper and see how that is! This is also from Cook This Not That: Easy & Awesome 350-Calorie Meals

Jerk Pork

2 Habanero or Scotch bonnet peppers, stemmed and chopped

8 scallions, roughly chopped

Juice of 2 limes

2 Tbsp canola oil

3 cloves garlic, chopped

1 tsp allspice

1/4 tsp nutmeg

Salt & black pepper to taste

1 lb pork loin

* place habaneros, scallions, lime juice, oil, garlic, allspice, nutmeg, and good pinch of sale and pepper in food processor.  Pulse until mixture forms a paste with the consistency of pesto.  Add water if too dry

* place pork in a sealable plastic bag and pour marinade over it.  Squeeze out the air, seal bag, and rub pork all around to coat evenly.  Marinate for at least an hour, but better overnight

* preheat grill. Remove pork from marinade and season with a bit  more salt and pepper.  Grill, cook on all sides, fro about 10 minutes until charred and cook through (An internal therm. insterted into the center of the pork will read 140 degrees)

Makes 4 servings, Cost per serving $2.23

240 calories, 11g fat

Adventures in the Davis Kitchen

Ever since we got back from the holidays Rob and I have been doing even MORE cooking in than before..which is now 6 out of 7 days a week.  We sit down and pick out new or favorite recipes on Sunday night and then plan out our meals TOGETHER for the week.  It is great couple time and fun to explore some new foods together.  I plan on sharing at least one new recipe a week that we like.

Here is one that turned out great. Its from Cook This, Not That: Easy & Awesome 350-Calorie Meals
Thanks Uncle Brian for the new cookbook...we loved the first addition and this one could be even better!

Bloody Mary Skirt Steak

2 cups Tomato Juice (spicy v8 works best)

2 Tbsp prepared horseradish (we skipped this)

4 cloves garlic (or 6 if you love garlic like us)

Juice of 1 lemon

1/4 Tbsp Worcestershire sauce

10-15 shakes Tabasco

Black pepper to taste

1 lb skirt or flank steak

- combine tomato juice, horseradish, garlic, lemon juice, Worcestershire, Tabasco, and pepper in baking dish and whisk to mix.  Add steak and turn to coat.  Cover with plastic wrap and marinate in refrigerator for at least 2 hrs, up to 12.

- Preheat a grill, pour off marinate and discard.  When grill is very hot, add steak and cook for 3 to 4 minutes  per side for medium rare.  Let meat rest for at least 5 minutes before cutting into thin slices against the grain. (our steak was much thicker and took longer).  

**Served with veggies.  Leftover steak was used the next day for lunch in a salad with tomatoes and homemade balsamic vinegar dressing.

Makes 4 servings/ Cost per serving: $2.96

270 Calories, 11g fat

Family Portraits

A shout out to Rachel at Sweet Tea Enhancements for editing our family pictures so we could get the best shot of each of us!  She also did a great job helping edit my eye "issues" and I couldn't be happier.

Jackson's 2nd 2nd Christmas

Jackson had a great time opening up his gifts as well as others.  Here are some more pictures of the gift extravaganza :)  I'd post more but I'm having a fight with Blogger!! It won't let me post pictures oriented the other way...it makes them sideways...hopefully I'll figure it out so I can post some more.