Boy, I’ll tell ya…I really enjoyed today!
I put together a quick veggie sandwich for lunch:
Whole wheat Farmer’s Market bread, spread with a wedge of The Laughing Cow Light Mozzarella , Sun-Dried Tomato, & Basil cheese, and some tomato slices + leftover roasted veggies.
I ended up having to eat this bad boy open-faced…it was too much to handle!
For the rest of the afternoon, I was able to accomplish a little more housework, finished the rest of my gift scrapbook from our wedding, filled some frames with new pictures, and treated myself to a much-needed pedicure. I’m not kidding when I say much needed…the girl must have looked up at me at least five times, with a “girl, your feet are naaaaasty” expression plastered all over her face. Oops.
Eventually, it was time to start thinking about dinner. Over the weekend I bought a large pack of chicken, which has been sitting in the fridge ever since; partially because I haven’t had time to cook a “real” dinner, but mostly because I despise re-packaging the large packs of chicken. Whenever chicken is on sale at our grocery store we buy a large pack, clean and trim them, divide them up, and freeze them. It’s definitely cheaper buying the large pack – I got 8 chicken breasts for $8.43. Not too shabby.
I froze 6 of them, and left two stragglers behind for tonight’s dinner. I decided to make one of my favorite go-to recipes from way back from when I was still living with my parents (*I say way back…which was actually 2 years ago this past Tuesday! Hard to believe…) The recipe comes from a Kraft Foods magazine, which I used to get quarterly, but I think they stopped sending them? Either way, this recipe is a favorite of mine…quick, easy, & delicious: Bruschetta Chicken Bake.
On the side, I finished off the rest of my leftover roasted veggies. I’m gonna need to make some more…they were soooo good.
This recipe is just awesome. Give me bruschetta in any way, shape, or form, and I am a happy camper. When I make this recipe, I like to use Italian-style tomatoes, just to give it another added “kick” of flavor. The original recipe calls for mozzarella cheese; I didn’t have any on hand, so I substituted a lonely slice of provolone cheese + some Mexican-style shredded cheese, and it was still just as delicious.
Bruschetta Chicken Bake
(original recipe can be found here)
- 1 can Italian-style diced tomatoes, undrained
- 1 pkg. Stove Top Lower Sodium Stuffing Mix for Chicken
- 1/2 cup water
- 1-1/2 tsp minced garlic (or 2 garlic cloves, minced)
- 2-3 boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tsp dried basil leaves
- 1 cup mozzarella cheese
Preheat oven to 400ºF. Place tomatoes in medium bowl. Add stuffing mix, water, and garlic; stir just until stuffing is mix is moistened. Set aside.
Place chicken in 13×9-inch baking dish; sprinkle with basil and cheese. Top with stuffing mixture.
Bake 30 minutes, or until chicken is cooked through. ENJOY!
Time to go relax for the evening…perhaps with a little baking thrown in there.
Question for the Night:
Do you ever buy “in bulk” in order to save money? What do you buy and/or where do you shop??