While I sit here recovering from my Jillian Michael’s workout I will blog about dinner last night! But first, I am DRAGGING today! I think we have all had those nights where you startle awake in a panic from a bad dream that was so vivid and felt so real, well, that was me at 3 am this morning and though I managed to doze a little from 3 to 5:30, it left me feeling very tired today! I did however manage to sneak in a little nap with my husband this morning. My husband has been on the night shift for the past 2 months, 6 days a week, leaving the house at 6 pm and getting home around 7:30 am. One of the reasons I often have our dinner post up so early is because I’ve had us eating around 4 pm so we can eat together (that is on the nights we don’t have school activities and I can make that happen!) and then he has leftovers for his midnight dinner! The life of Nuc wife surviving refueling outages:-) Hey, we are blessed to have a steady good job so I can’t complain although I am over the moon happy to have him home tonight and hopefully from here on out until the next refueling outage! We are quite inseparable and always have fun together so when he is gone it gets tough! We are very much ready for him to get back to his normal day schedule! So on with the post….food…
Last night I tried something new, as I often do, and it is definitely a recipe I will make again soon. I made cream cheese and artichoke stuffed chicken breasts, what a yummy treat! We eat a lot of chicken and if you don’t mix it up and make it fun it can get quite repetitive and boring! To people who love food as much as we do, we sure don’t want our meals to be boring, that would be tragic:-( Here is my recipe, and it’s so simple.
5 large chicken breast, thawed
1 package (the block) of cream cheese (I used the neufchatel, 1/3 less fat)
1 jar of marinated artichoke hearts
Italian bread crumbs (about 1.5 cups)
After you rinse and prep your chicken cut a pocket into each breast and set aside in your baking dish. In a large bowl beat the cream cheese with an electric mixer until smooth. Drain the liquid out of the jar of artichoke hearts and add that to the cream cheese and beat together for about a minute or until well blended. Fill each chicken pocket with the cream cheese mixture. Pour bread crumbs on a plate and coat each chicken breast well with the bread crumbs. Bake at 350 degrees for about 40-45 minutes or until done. Top with some parsley.
With this I roasted asparagus. I cut off the bottoms of the asparagus, layed them flat on a baking sheet, drizzled them with olive oil, fresh squeezed lemon juice and some ground black pepper and Italian seasoning. I baked them at 350 degrees for about 20 minutes until they were done.
I also had sweet potatoes that I needed to use and we love our sweet potatoes! So I cut those into chunks, also drizzled those with olive oil, sea salt, black pepper and garlic powder and I baked those in my convection oven for about 30 minutes on 325 degrees since my regular oven was full with the chicken and asparagus. It was a great meal and I just had leftovers for lunch and it was delicious again today!