My weekend was spent with some of my best friends enjoying time together before we had to part ways again for school – boo! It flew by like they always do.
I got in a quick run Sunday afternoon which I’ll share more details about tomorrow since I forgot to charge the garmin. The run was OK – I didn’t get in the 9 miles I was supposed to according to my half marathon training plan due to a really sore shin (still fighting a baby shin splint) – it was a weird-feeling pain and I thought it would be smart to cut it short and give it time to rest and get better. It wasn’t easy to cut it at 4.8 miles, but I know it was the right thing to do. I guess getting in some miles is better than none! (more on this tomorrow!)
It felt wonderful to sleep in a bit yesterday before starting my busy day. Meetings, ballroom dance lessons, bootcamp, and teaching spin makes for one long, tiring day. Needless to say, it felt great to relax on the couch watching The Bachelor and Castle. Probably the only night for the next few months that I could just sit, relax, and NOT worry about doing any homework.
Today marks my first day of classes for the spring semester. Crazy to think I’m starting my second semester of Graduate school – it’s one step closer to fulfilling my dream!
I got in a quick strength workout with Jess this morning that left me starving for breakfast!
Cottage Cheese Oats for the win this morning…
Topped with 1 TBSP PB and a French Vanilla coffee from the Krueig
It definitely hit the spot!
Before I have to get ready for class (ugh), I have an exciting new recipe to share with you! You may recognize it from a post last week…
Lean chicken breasts, tomato sauce, and lots of cheesey goodness – what’s better than that?!
Now, as you all know, I can’t have dairy unless it’s lactose free. Although I didn’t start liking it until I was older, cheese seems to be the one thing I really miss. Over the pat year, I’ve luckily discovered a few different cheeses that I could eat (don’t contain cows milk). The one discovery that made me very happy was that my beloved locatelli cheese (pecorino romano) is lactose intolerant friendly! It’s made with sheeps milk (which took me a while to realize)
Since it’s a cheese that my entire family loves, I knew they wouldn’t mind the substitution. It melts, gets bubbly, and tastes oh so good. Served with a little whole wheat pasta on the side completes the meal
Here’s to recipe for you to try out
By January 22, 2013Published:
- Yield: 4 Servings
- Prep: 5 mins
- Cook: 25-30 mins
- Ready In: 30 mins
Good Morning! Happy Tuesday! My weekend was spent with some of my best friends enjoying time together before we had to part …
- 1 lb chicken breasts, trimmed chicken breast tenders also work well!
- 1 cup tomato sauce (homemade or store-bought) If using store bought, look for the ones with the least amount of added sugar and sodium!
- salt, pepper, & garlic powder to taste
- 1/2 - 3/4 cup grated locatelli cheese or grated parmesan
- 8 oz whole wheat pasta of choice
- olive oil cooking spray
- oregano to taste (optional)
- Preheat the oven to 350.
- Spray a casserole dish with the olive oil cooking spray
- Arrange the chicken breasts on along the bottom in one layer. Season with salt, pepper, garlic powder, and the oregano (if using). Flip over the chicken breast and season the other side.
- Spread ~ 1/2 cup of the tomato sauce over top of the chicken making sure to get it in every nook and cranny ;)
- Sprinkle the top evenly with the locatelli cheese. Cover with foil and bake in the oven for 20 minutes
- Meanwhile, cook pasta according to box directions and heat the remainder of the sauce.
- Once time is up, uncover the chicken and return to the over for another 5 minutes. Switch over the oven to broil and carefully watch while it begins to bubble and brown.
- Mix together the pasta and sauce and serve along side the chicken "parmesan." Eat slowly and enjoy every last bite :)
- Course: Entrée