There is nothing worse than avoiding sugar for a week and caving the next week. I was doing so well on my resolution to eat healthier. No, I didn’t make that goal because I was worried about my weight; rather, I’ve spent way too much time eating sugar and not enough nutrients.
I’ve been battling with an illness since last summer and I still haven’t figured out what it is. What I do know is that cake is one of the few things that doesn’t make me feel worse on a bad day. Which I know sounds like I’m pregnant, but I’m not. Since I’ve been overdosing on cupcakes and chocolate for the last few months, I’m now trying to start a clean, sugar-free slate. Last week I did really well, but this week my symptoms are playing up, so I’ve been eating more sugar than actual meals- goodbye progress!
In an effort to make myself feel a little less guilty, I made a low-calorie chicken meal for dinner. It was from the collection of comfort food cookbooks I’ve been raving about. Unfortunately I couldn’t finish it. Turns out I was allergic to a seasoning in the couscous I paired with it (or at least, that’s my best guess). I didn’t have a bad reaction, but my lip started swelling and got tingly and a headache developed shortly after. I’ve never had a food reaction before, so to be safe I just stopped eating the whole dish. What a week!
I don’t think it was the chicken because I’ve had all those ingredients before. It tasted pretty good and I was bummed I couldn’t finish it, so I might try to make it again one day. . . with an allergy pill close by (just in case).
Mushroom cheese chicken
Source: Taste of Home Comfort Food Diet Cookbook
1/2 cup of shredded mozzarella (part-skim)
2 tablespoons of all-purpose flour
1 tablespoon of minced chives
4 pieces of boneless, skinless chicken
1 tablespoon of minced fresh parsley
1/2 cup of reduced-fat plain yogurt (I learned milk works just as well)
1 tablespoon of plain bread crumbs (dry)
1/2 cup of sliced mushrooms (book says canned mushrooms, I used fresh and it tasted delicious)
1/8 teaspoon of paprika
1 tablespoon extra of yogurt
Start by preheating the oven to 350 degrees. While the oven is warming up, take out the aggression of the day by pounding the chicken into flat pieces.
Next, combine the yogurt (or if you’re like me and forgot yogurt, the milk) and flour and stir well. Once blended, throw in your parsley, cheese, mushrooms and chives. Put some of the mixture in the middle of each piece of chicken and then roll until mixture is covered. Tuck in the loose bits of meat and use toothpicks to fasten. Place in an oven-safe dish.
Before placing in the oven, brush your tablespoon of yogurt (or milk) over each piece. In a bowl, combine the paprika and bread crumbs and sprinkle over chicken.
Now place the uncovered dish in the oven for 20-25 minutes.
I also covered mine with cream of mushroom soup for a little added flavour.
Nutritional information for a stuffed chicken breast half (directly from Taste of Home book): calories: 222; fat: 5g; saturated fat: 2g; cholesterol: 92mg; sodium 544mg; carbohydrate: 4g; protein: 39g.