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We all made those New Year Resolutions to lose weight, work out, and/or eat healthier. I actually made one myself- cutting back on the caffiene. After two weeks of limiting my self to just 1 Diet Coke per day.. Let’s just say I am not the most social butterfly in the forest. (I’m the monster. If you are looking for where the wild things are..just follow my rampage.) I keep telling myself in the morning that this will pass..this will pass..
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Finding time to make a reasonably nice and easy dinner for your family and/or friends can be quite the challenge..throw the term ‘healthy’ in between nice and dinner and I’m sure you’ve lost someone..somewhere..What if I told you that it isn’t impossible! Are you surprised? (Coming from moi? Nah!!) I promise it isn’t that hard. There are a million and one reasons why, at 5PM– I don’t wanna make dinner. (Best said in a whiny voice.) But, as you would expect- we have got to start this (new) healthy lifestyle somewhere, and there is no better place than in the kitchen! So move out outside of boxed or frozen dinners..and break through the urge to dial the pizza place or settling for an order from your fav Thai place on the corner. (mmmm..Pizza..best said in the Homer Simpson voice, tehe) My suggestion? Use the word stuffed in from of any phrase and it already sounds fabulously difficult to make. In all reality (especially if you don’t just take my word for it make this next recipe) it is really easy to make- and the varieties are END-less! Stuff a chicken with anything from tart apples and cheese, or how about throwing in some mushrooms and golden onions..switch it up with pesto and zucchini (oh, I think I just came onto something with that one..) and it is even ok to stuff it with more MEAT ;) This one was inspired by a dish a read in a magazine- but, if you ask me, much better with a few changes.
4 boneless, skinless chicken breasts, raw
1 tablespoon pine nuts
2 teaspoons extra virgin olive oil
1 tablespoon butter
1 small yellow onion, (or 1/2 of a meduim size), chopped
3 cloves of garlic, minced
1/2 cup mushrooms, chopped
1 (10oz) box frozen chopped spinach, thawed and sweezed dry
3/4 cup panko breadcrumbs
1/4 cup Feta cheese
Preheat oven to 425 degrees. In small skillet, toast the pine nuts over meduim high heat until fragrant and golden, about 3-4 minutes. Remove from pan and set aside. Heat oil in the skillet over medium heat. Add the onion, mushrooms, and 2 of the garlic cloves; cook until softened, 4-5 minutes. Transfer to a bowl to cool, then add the spinach and pine nuts and season with salt, pepper, and lemon zest. Melt the butter in the same pan, turn off the heat and add the panko, oregano and remaining garlic; toss. To stuff chicken: Split each chicken breast across (but not all the way through) and open like a book. Stuff with the spinach and feta, letting the stuffing overflow at the edges. Place chicken pieces in the baking dish coated with non-stick spray and top with the breadcrumbs. Bake until the juices run clear, about 25 minutes.