I have been gone for quite a while. The further into the semester I get, the more of a whir wind work is and the busier I am. It's also a time that I am traveling a lot for holidays making blogging difficult.
I hope everyone enjoyed all of their holidays thoroughly.
I know that there is a lot of advice around the holidays about sticking to your weight loss goals. I am a firm fan of indulging on the holidays and therefore have maintained my last weight loss mile stone but have not progressed. I know the holidays is a HUGE part of this, but I also know that part of it is a natural plateau since even on the stretches where I was focused and ate well I was still maintaining around the same. My birthday and RA training are this week so I'm going to try to stay on point as much as possible. I already had my main birthday indulgence yesterday when we went to dim sum and then one of my favorite places to get dessert in Baltimore, Vaccaro's.
I just wanted to do a quick 2015 update and I'll have a better post later this week.
I made a delicious dinner tonight that I want to share with you so if you!
Buffalo Chicken Stuffed Peppers
Nutrition Facts:
Calories: 330
Fat: 9.2g
Cholesterol: 132.5g
Carbs: 6.6g
Fiber: .9g
Sugar: 0g
Protein: 55.8g
Ingredients (serves 2):
10 oz. cooked shredded boneless, skinless chicken breast (instructions below)
2.5 Tbsp 0% plain Greek yogurt (I use Fage or Giant brand depending on what the store has)
3 Tbsp Frank's Buffalo Sauce
1/4 c bleu cheese crumbles
2 bell peppers (red, yellow, or orange) tops cut off and insides scooped out
Preheat oven to 400 degrees. Place an uncovered pan over medium high heat (make sure it has a lid). Spray with cooking spray (I use Pam coconut spray). Salt and pepper the raw chicken breast on each side (start with about 12 oz raw, it cooks down) When the pan is hot, place the chicken breast in the pan and cook for a few minutes on each side until golden brown but not cooked through all the way. Pour in two cups of water with the chicken, cover with a lid, and reduce water to a simmer. This will cook for about 20 minutes (make sure chicken reaches 165 degrees).
While the chicken breast is cooking take the peppers and place upright in a pan. Put the pan in the oven and bake for about 20 minutes. Remove from the oven, but leave the oven on.
When the chicken is finished cooking, remove from the pan and shred with a fork.
In a bowl combine the shredded chicken, buffalo sauce, yogurt, add bleu cheese crumbles.
Separate into equal portions into the hollowed out peppers and put back into the oven for about 10minutes until warmed through (If you just made the chicken it should be pretty warm but the yogurt, cheese, and sauce cool it down).
Remove from the oven and let cool for a minute or two. Serve!
I served mine with brown rice and a side salad of mixed greens, tomatoes, and balsamic vinaigrette. You can serve them however you want. You can even top them with some panko bread crumbs or cheddar cheese or more bleu cheese if you want (but just remember it changes the nutritional information!)
Let me know if you try them!
ALSO - you can use this SAME recipe (for the chicken) and put it on top of baked sweet potatoes it is one of my favorite dinners!
