|
||
|
PETITCHEF |
Add your blog-site | Add your recipes | Receive daily menu | Contact us | |
Two Topic Tuesday
Hi everyone!
Today I wanted to talk about two things that I was thinking about this morning. The first- TIME MANAGEMENT How do you best manage your time? Do you find that you are frazzled? Late all of the time? Never enough hours in the day? Do you get things done in the morning or are you a night owl? So many of us lead very different lives and are able to accomplish so much in one day. I remember talking to someone the other day who was in the same masters program as I am, she worked a corporate job 5 days a week, and also worked as a server at a busy restaurant on the weekends. I remember thinking- wow. How do you get anything done? But we all have our ways. I am a morning person. No doubt about it. On the days I nanny, I start work at 12pm. But must leave my house by 11:30 on the dot. I also am not ever 100% sure what time I will get home since the hours vary. Therefore, I make sure to accomplish whatever I can in the morning. This morning I roasted 2 trays of veggies and assembled some spinach/ricotta stuffed chicken for dinner. This way, dinner is ready to be prepared as soon as I get home. Here are the steps to making this great recipe. Ingredients: 1 lb thin sliced chicken cutlets 1 box frozen chopped spinach 1/2 cup part skim ricotta 1/4 cup shredded mozzarella 1/2 cup seasoned breadcrumbs 3 egg whites salt, pepper, garlic powder First you defrost the spinach and squeeze out all of the water. Combine the spinach with the ricotta, mozzarella, 1 egg white, and seasoning.  Then mix up the other 2 egg whites w/ a little water and put the 1/2 cup breadcrumbs in another dish. I highly recommend 4C seasoned breadcrumbs.  Aren't these breading trays cool? They connect so that you don't make a mess when going from one station to the next. There are 3 total, but I only needed 2. Check them out at Williams Sonoma. Next, place the chicken in a baking dish sprayed with cooking spray or olive oil and put the filling on top.  Then roll up the chicken and secure with a toothpick.  TADA! That's it. Bake for about 20-25 min on 350. I'll photograph the the finished product when I eat it tonight. Before I hit up topic two, here are a bunch of pictures of yesterdays eats.  Lunch- a tuna melt w/tomato again and some diet lemonade  My yummy snacks for a night at class. Fuji apple, cocoa roast almonds, fiber one cereal mixed with banana nut cheerios and lots of H2O.  Last night's dinner repeat  And this is Joe's dinner! I wasn't home and he made his own dinner and snapped a pic. He marinated swordfish in soy, ginger, garlic, olive oil, scallion and lemon and broiled it in the oven. On the side he had some brown rice and left over brussels. The man can cook!  My evening snack. Fresh green grapes and some kettle corn. (its in joe's "complimentary" cereal bowl)  This morning's grub- oats, flax z snacks, chia and almond milk, 3 egg whites (on a beautiful and classy paper plate)  And here is today's lunch, which brings me to topic two- CARBS Lunch- A mix of whole wheat elbows, butternut squash, kale, a few brussels and a 2 french onion laughing cows that I combined when the pasta was hot and had some extra water in there. Made a cream sauce that incorporated everything. So - this is obviously a nutritious lunch. But high in carbs, right? Are you AFRAID OF THE CARB MONSTER?  I used to be so afraid of carbs and that they would make me blow up like a balloon. I spent a long time eating TONS of protein and more fats and reducing the carbs. Only to find myself rummaging through the cabinets like a loony a few days later. I finally feel that I've accepted good, healthy, filling carbs as an important part of my diet. I'm no longer afraid of them, and I think this has actually helped me in the weight wars. What are your thoughts on carbs? Please also check out an awesome POM wonderful giveaway on Tina's wonderful blog!!  related searches : Two
|
Related recipes
Recipes
Questions answers