Tag Archives: Feta

Day 41

18 Jul

What a day!

But first, a recap of last night:

  • ran Lake Johnson 2 times! It ended up being about 7 miles (give or take) and boy was it brutal; I felt like a wool clothe was covering my mouth and nose the entire time.
  • picked up a package from Kathie who so thoughtfully left it as a “going away” present. A mug , card, and a picture of us!
  • sat in complete silence and ate dinner. I guess that’s what happens when you shut your cable and internet off before you move out! Good thing I have Hulu+ on my phone and a good book to read. If a neighb is reading this, would you be so kind to take the password off your wifi 🙂

Now to Tuesday..

This morning started bright and early; a morning run around the lake. It can’t get better than seeing the sunrise while doing an activity you love :), it sets the tone for my ENTIRE day! The only not-so-good part of the morning was putting off breakfast until I got to my internship; one of the coordinators took me to breakfast on campus which was very delicious and sweet of her! I forgot how good omelets are when someone else makes them; an egg-white omelet with veggies, turkey sausageeege (Scott Disick-style), and feta cheese with a side of fresh fruit!

I’ve been spending the last week sorting through CD’s and organizing them by BPM and, of course, I had to do it wrong, so I spent a majority of this morning reorganizing them.

I taught a Step demo to the employees as another final hoo-rah! It was a short 20-minute, 3-combo routine that I wanted to perform to see if I’ve improved since Step I.T. I think it’s safe to say that I’ve become one with the Step ;).

Lunch was something other than a sandwich! I’ve been on a huge salad kick lately because I’m trying to clean-out my refrigerator before the big move up North!

In the mix:

  • spinach
  • cannellini beans
  • cucumbers
  • tomatoes
  • red onion
  • cherries! I LOVE fruit in salads! A lot of people don’t and I’m not too certain why?
  • mozzarella cheese
  • balsamic vinegar
  • wheat thins. These were last-minute; after the step demo, I realized I didn’t have a whole grain so I through those into the mix.

I have the neatest salad container ever; it’s an ordinary oval bowl but the lid holds a fork AND a little cup for dressing! It fits about 2 tablespoons, which is the serving side for most dressings.

The rest of the afternoon will be spent resting up around the office before I teach Body Sculpt & Balance tonight at 5:30pm!

Sun-dried Tomato & Feta Stuffed Chicken

21 Aug

Flavorful sun-dried tomatoes combined with tangy feta cheese, basil, and Italian seasoning make this stuffed chicken dish delectable!

This recipe makes 4 servings, but if you’re like me, I only cook for 1 so I prepare the chicken breasts and freeze them for another time. I do this with a lot of recipes; it’s a great tip when you’re cooking for 1 and doesn’t force you to eat the same thing for days!

Ingredients:

  • 1/2c. sun-dried tomatoes*(*bring water to a boil-add tomatoes-turn off heat, cover for 5 mins-drain)
  • 1/2c. feta cheese (I like sun-dried tomato and basil flavored)
  • 2t. chopped basil (fresh or dry)
  • 1t. Italian seasoning
  • 1t. minced garlic
  • black pepper
  • 4 chicken breasts
  • salt
  • 2T. butter
  • 1/4c. chicken broth
Prep:
  • combine tomatoes, feta, basil, seasoning, and garlic in a bowl.
  • make a horizontal split in chicken breasts (be careful not to slice all the way through!).
  • stuff ~1/4c. of mixture into each chicken breast-sprinkle with salt.
  • take 4 sheets of aluminum foil and spray with cooking spray. place 1 stuffed breast on each piece, lay 1/2t. butter on top, and drizzle with chicken broth.
  • fold ends of foil tightly and place in the oven at 425degrees for 20 minutes.
Easy to prepare (and clean-up), flavorful, and healthy! I served this with a side of Trader Joe’s 5-grain medley and roasted asparagus.DeLiSh :-}