I will just go with random bullets instead, plus a recipe at the bottom.
- I found out today that I have a work trip to New Orleans in a couple of months and I can't wait! I interned for the New Orleans Hornets for 2 years and I can't wait to go to a game and see my old work buddies! {and work of course! :)}
- The position that I am applying for at work officially opened up on the HR website. I get nervous just thinking about it. I just hope my age doesn't affect things! fingers crossed.
- I have almost polished off the whole package of double stuffed oreos by myself! It is ridiculous. At first I hid them from Ty because I didn't want to share. Now I am hiding them so he won't see how much of them I have eaten! Yes, I have some serious food issues!
- This short work week is amazing! I can't believe tomorrow is Thursday!
Now for a yummy, delish recipe:
Tuscan Chicken Simmer
{picture courtesy of kraftfoods.com}
Ingredients:
4 small boneless skinless chicken breast halves (1 lb.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup water
1/4 cup pesto {I used the Knorr creamy pesto packet}
2 cups grape or cherry tomatoes
1 cup KRAFT Finely Shredded Italian* Five Cheese Blend
4 small boneless skinless chicken breast halves (1 lb.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup water
1/4 cup pesto {I used the Knorr creamy pesto packet}
2 cups grape or cherry tomatoes
1 cup KRAFT Finely Shredded Italian* Five Cheese Blend
Directions:
HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done (165ºF).
Remove chicken from skillet; cover to keep warm.
ADD cream cheese, water, pesto and tomatoes to skillet. Cook, uncovered, on medium heat 2 min. or until heated through, stirring occasionally.
RETURN chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through. Sprinkle with shredded cheese.
ADD cream cheese, water, pesto and tomatoes to skillet. Cook, uncovered, on medium heat 2 min. or until heated through, stirring occasionally.
RETURN chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through. Sprinkle with shredded cheese.
I served the left over pesto on top of some thin spaghetti noodles.
I love kraftfoods.com because they have nutritional info on all of their recipes.
There are 410 calories per serving and this dish makes 4 servings. You can also save 50 calories by using 2% milk shredded mozzarella cheese and the lower fat cream cheese. This is what I did and it was delish.
I am making this again very soon!
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