Only Tuesday?

Is it really only Tuesday? I've been immersed in the world of term papers and it feels like it should be Friday already. Only a few more days to go...

My biggest triumph the past few days has been figuring out good snacks that I can eat while working on aforementioned term papers. I do best munching on things. It's really hard to sit at the kitchen table, working on my laptop and NOT want to snack.

I've been sticking to the eating plan - paying very close attention to portion sizes so that I can continue dropping weight. I also worked out a little yesterday. Not much, but I got in a few minutes on my bike and some crunches. I'm hoping that tomorrow I can get more in - my goal is a 1-1.5 mile run. I need to start now if I'm going to be in good shape for a half-marathon in October.

I hope everyone else is doing well with the quest to be healthy.

My boyfriend and I made this for dinner last night and it was delicious. It isn't my recipe, I modified it slightly from the Roman Style Chicken recipe on foodnetwork.com. I took the picture after I made it last night because it looked nice. Tasted good too!



Roman Style Chicken - Slightly healthier
3 large chicken breasts
1/2 tsp salt
1/2 tsp ground black pepper
1-2 TBSP olive oil
1 red bell pepper, diced
1 yellow bell pepper, diced
1/2 yellow cooking onion, diced
3 ounces prosciutto chopped (I didn't have any, I used deli ham finely diced instead)
2 cloves garlic, chopped
1 (15-ounce) can of chopped tomatoes
1/2 cup white wine (Didn't have any, used cooking sherry)
1 TBSP fresh chopped thyme leaves (Used 1 tsp ground thyme)
1 tsp fresh oregano leaves (Used 1/2 tsp dried oregano)
1/2 cup chicken stock (Used 1 chicken bouillon cube)
2 TBSP capers (Didn't have, didn't substitute)
1/4 cup chopped fresh flat-leave parsley leaves (Didn't have, sprinkled on dry at end)

Season chicken with salt and pepper. In a heavy, large skillet, heat the olive oil over medium heat. When oil is hot, cook chicken until browned on both sides (it may not be cooked all the way through - this is ok) Remove chicken from pan and set aside.

In same pan over same heat, add peppers, onion and prosciutto. Cook until the peppers are browned and the prosciutto is crisp (about 5 minutes). Add garlic and cook for 1 minute. Add tomatoes, wine and herbs. Stir everything together, scraping browned bits off the bottom of the pan. Return chicken to pan, add chicken stock and bring the mixture to a boil. Reduce heat and simmer, covered, until chicken is cooked through (about 20-30 minutes).

Add capers and parsley and serve!