The challenge is off to a great start! I have not really felt incredibly hungry all day. The original plan has you eating more at one sitting. While at work, I unfortunately do not have the time to eat all of the food. Not to be one to let myself starve, however, I have chosen to spread some of the bulk throughout the day. For example, I was to eat a salad for lunch with a side of strawberries. This salad was a fairly heafty salad with 2 cups of greens, 2/3 cup lentils, 1/2 cup diced beets, 1 oz. goat cheese, and 2 tablespoons balsamic dressing (I used my better than Panera recipe). I ate the salad for lunch and saved to berries for a snack later in the afternoon. I also have accomdated some of the recipes to fit our pallet. See the Cuban Stuffed Chicken Breast below:
The challenge suggests eating a chicken breast stuffed with salsa, cheddar, and broccoli served with brussel sprouts and a sweet potato. Sounds fine, but I thought this had a little more pep in the step. The components of a Cuban sandwich swiss cheese, tasty pickles, and ham are stuffed into a chicken breast. I've also made this with pork loin. You must try it!
Cuban Stuffed Chicken Breast
(adapted from Cooking Light's Cuban Stuffed Pork)
4 boneless, skinless chicken breasts
2 dill pickle spears, chopped
1 tablespoon Dijon mustard
6 slices lean deli ham
2 slices Swiss cheese cut in half
Salt & pepper to taste
Pre-heat your oven to 375 degrees. In a small dish, combine the pickles and mustard. Set aside. With a very sharp knife, cut a slit into each chicken breast. Stuff each breast with 2 slices of ham, 1 tablespoon of the pickle mixture, and 1/2 of a slice of Swiss cheese. Secure the opening of the chicken with toothpicks. Place each chicken breast on a baking sheet coated with non-stick cooking spray. Bake for 30 minutes or until the internal temperature of the chiken is 165 degrees. Cool for 5 minutes before serving.