Cooking Tuesday

Sugar Free White Chocolate puddin

w/ Sugar free Whip Cream & White chocolate/Dark Chocolate shavings

For the husband this weekend I made Monkey Bread for the first time.


 I forgot to take a picture before we dug into it last night, but it was so good!!  and my tummy loved it.. 

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened (low Fat)

1-1/4 cups  cold milk, divided (Skim Milk)

1 pkg. (3.3 oz.) JELL-O Banana Instant Pudding (Sugar Free)

1-1/2 cups  thawed COOL WHIP Whipped Topping (Low Fat/Sugar Free whatever you find)

1 HONEY MAID Graham Pie Crust (6 oz.)

BEAT cream cheese and 1/4 cup milk in large bowl with whisk until well blended.

ADD remaining milk and dry pudding mix; beat with whisk 2 min. Stir in COOL WHIP until well blended. Spoon into crust.

REFRIGERATE 4 hours or until firm

I ALSO ADDED 2 SCOOPS OF MY VANILLA PROTEIN POWDER (66 GRAMS OF PROTEIN)

My Nikon D3100

I have my Camera and after 2 weeks finally have a working battery for it! I was so excited.. the first thing I took a picture of was Vanessa and one of Curtis Mortal Kombat figurines Sub Zero. 

 If anyone has any websites they could recommend for learning photography I am all for it! 

Green Chile and Pepper Jack Cheese Stuffed Chicken Breast

Green Chile and Pepper Jack Cheese Stuffed Chicken Breast

saw this recipe at For the Love of Cooking

I made mine a little bit different I used diced tomatoes & Green Chile peppers

I also topped the chicken with more cheese on top and tomatoes & peppers but I had already taken the picture.. I also didnt have chicken breast I had chicken breast finely sliced so I laid them on top of each other and used toothpicks to hold them together.. I made corn on the cob and Fried Sweet potatoes with a pinch of salt. 

• 2 tsp olive oil
• 2 chicken breasts (4 in my case)
• 1  can diced tomatoes & green chiles
• 4 slices of pepper jack cheese 
• Sea salt and worcheshire pepper, to taste
• Garlic powder, to taste

Preheat the oven to 400 degrees.

Cut a long horizontal slit along the center of the thin long edge of the chicken breast, nearly through to the other side. Roll the slice(s) of cheese into a tube and place into the whole green chile. Place the green chile & tomatoes into the chicken breast. Close the slit together with toothpicks. Season each side of the chicken with sea salt, worcheshire pepper, and garlic powder to taste.

Heat the olive oil in an OVEN PROOF skillet on the stove over medium high heat. Once the pan is hot, place the chicken in the skillet and cook for 3-4 minutes or until the chicken is golden brown, flip the chicken over and place the skillet into the oven. Cook for 20 minutes, or until the chicken is cooked through. Enjoy.