Inspired Taste 

Good morning & welcome to another moment with Shona! Can you believe it’s Thursday already?! Like, this week went by pretty fast! Ok, maybe it didn’t go so fast for some, but hey, only one more day before the weekend hits! Go ahead and smile, you know you want to… lol! Ok, let’s jump right into today’s chat. I want to share two delicious recipes with you today that we’re both inspired by 3 of my friends! Remember I spoke to you about wanting to share some healthy recipes? Well, the time has finally arrived! Even though I’m not posting this on “tasty Tuesday”, I made it on Tuesday and wanted to share it. So, I guess you can say it’s tasty Thursday!
The first recipe was inspired by my friends Sharelle & Curtis Washington who are my Team Beachbody Coachmates! One day I was going through Sharelle’s Snapchat stories and came across this stuffed chicken recipe! Now, the only difference is, they used asparagus and different seasonings, and I added a few touches of my own, but other than that, the recipe came straight from them! Must give credit where credit is due. So, get your pan & cooking utensils out and let’s begin!

 

 
Stuffed Chicken Recipe:

Ingredients: 
Lean chicken breast

Salt

Pepper

Sargento Pepper jack cheese slices

Sargento provolone cheese slices

Grapeseed oil or Olive Oil

Your choice of chicken seasonings

Other:
Toothpicks

 

 
Instructions: 

– Clean your chicken breast: Some people like to clean their chicken before cooking it. I do this occasionally. Here are some options: You can rinse the meat in a bowl with just water. You can use water and vinegar. Or you can use water and lemon juice. It’s your choice really. If you choose to use one of these options, you would let it soak for roughly 5 minutes or so.

– Pre-heat your oven at 350 degrees.

– Cut your chicken in half, using a sharp knife.

– Season your meat with salt & pepper & any other seasoning you want.

– Add your pepper jack & provolone cheese slices to your your meat.

– Pull out your frying pan & oil with grapeseed oil or olive oil on medium low heat.

– Optional: Chop your asparagus in small halves and lay across your cheese.

– Fold your meat and stick toothpicks on the “corners” so food doesn’t fall out. {note: you can break toothpicks in half so it’s not in the way when you brown your chicken}

– Add chicken to your frying pan and brown on both sides.

– Grab an oven safe dish and a little oil & add a 1/2 cup water.

– Remove chicken from frying pan and add to your oven safe dish.

– Cover with foil so your meat stays moist!

– Depending on the size of your chicken, cook for roughly 15 minutes.

– After it’s cooked through, remove the foil.

– Then BROIL for roughly 4-5 minutes!

– Grab your favorite plate & serve with a carb or, place it aside and add it to the recipe below!

 


 

Time for our next recipe inspired by Cherron Starks! Cherron and I went to Oral Roberts University together and she is A-WESOME! She always has delicious meals prepared for herself her her handsome son AJ aka AJ the AWESOME… smile. So, let’s get started!
Penne & Tomato Pesto:

Ingredients:
Penne pasta

Sargento Pepper jack cheese

Sargento mozzarella shredded cheese

Traditional basil pesto sauce

Grapeseed oil or Olive oil

Salt

Pepper

Fresh garlic (or chopped garlic in a glass jar)

Natures sweet cherubs tomatoes
Other:

Cutting board
Instructions: 

– Boil your penne pasta according to the box .

– While that’s boiling, get your cutting board & tomatoes and cut in halves.

– Grab another cooking pan roughly 2 inches deep & add 1-2 Tbsp oil on medium heat.

– Sauté your tomato halves.

– Don’t forget about your pasta! No one likes mushy pasta… Drain & rinse pasta.

– Shake strainer well and add penne to your pan with your tomatoes.

– Mix well.

– Open your jar of pesto, STIR before adding to the pan.

– Add your garlic {no limit really. Garlic is really good for ya, but, just be cautious of your garlic breath, especially if you have a PTA event! Yikes! }

– Stir all ingredients well. You can turn your heat down a bit so pasta doesn’t burn or get mushy.

– Time to add your cheese! I don’t know if Cherron did this part, but I wanted cheese in mine. {If you’re doing the 21 Day Fix portion control containers, this will be your blue container labeled “healthy fats”. Just cut up your pepper jack and leave room for your mozzarella. Hey, as long as the cover closes, you’re good to go! Lol! }

– Season with salt & pepper.

– Stir well and serve with your chicken on the side!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

And there you have it friends! Let me know how it came out! Oh, and you can also place 2 chicken breast aside and add it to your salad! I did that and it was BOMB.Com!! {wink}

 

 

Until next time, “laugh hard, love harder, capture each moment & sprinkle a little joy in someone else’s life.” – XO Shona~

 

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