Mustard Chicken

Mustard Chicken (Makes 8 servings)

8 boneless, skinless chicken breasts
1-2 T olive oil (will depend on your pan)
poultry seasoning to season chicken before browning

Sauce:1/2 cup light mayo
1/2 cup light sour cream
2 T Dijon mustard
1 tsp. dry mustard
1/2 tsp. ground ginger
1 1/2 cups chicken stock (can be canned chicken broth)
chopped parsley for garnish (optional)


Make very small slits crosswise down the length of each breast. (This helps the sauce to penetrate. Be careful not to cut through too far.) Season chicken with poultry seasoning on both sides. Heat olive oil in large frying pan big enough to hold the chicken in a single layer, add chicken and cook about 4 minutes on the first side, until chicken is lightly browned. Turn chicken over and cook 2-3 minutes on the second side, until chicken feels almost, but not quite firm to the touch. (It will continue to cook in the sauce, so don't overcook.)

While chicken cooks, put all sauce ingredients in bowl or large measuring cup, and whisk to combine. When chicken is well browned, lower heat and pour sauce over. Simmer 20 minutes, being sure to keep heat at a very low simmer. After 20 minutes, remove chicken from pan and whisk the sauce a few times to be sure it's smooth. Serve hot, with a little sauce spooned over each piece of chicken, garnishing with fresh parsley if desired.

Southwestern Egg Casserole

Southwestern Egg Casserole(Makes 10-12 servings)

18 eggs
4 oz. can diced green chiles
14.5 oz. can diced tomatoes, very well drained
Spike seasoning to taste, about 2 tsp. for me
12 oz. grated low fat cheddar cheese
2-3 T thinly sliced green onions
Sour cream, for serving
Salsa, for serving

Preheat oven to 375 F. Open tomatoes and place in colander placed in the sink to drain. Spray 9" X 13" glass casserole dish with nonstick spray or olive oil. In large bowl, beat eggs until well-combined, then mix in well-drained tomatoes, green chiles with any juice, and Spike seasoning. Put cheese in bottom of casserole dish . Sprinkle with green onions if using, then pour egg mixture over. (I like to take a fork and gently mix so all the cheese is well distributed in the egg.)Bake uncovered 40-45 minutes, or until eggs are well set and top is starting to brown slightly. Serve casserole hot with a dollop of sour cream on top and a few spoonfuls of salsa on top.

Mushroom and Feta Breakfast Casserole

Mushroom and Feta Breakfast Casserole(Makes about 10 servings)

18 eggs
2T half and half or milk
1 pound mushrooms, washed and sliced
2-3 tsp. olive oil (depending on your pan)
1 1/2 cups crumbled Feta cheese(or 3/4 cups feta and 3/4 cups of another white cheese)
2 tsp. Spike seasoning
salt to taste
fresh ground black pepper to taste

Preheat oven to 375. Spray 9 X 13 glass casserole dish with nonstick spray. Saute mushrooms in olive oil until they're softened and slightly browned, about 5 minutes. Drain mushrooms if there's any liquid in the pan, then spread evenly over bottom of casserole dish. Crumble feta over mushrooms. Beat eggs with half and half or milk, Spike Seasoning, salt (if using) and pepper. Pour over mushroom-feta mixture, then stir gently with a fork so that mushrooms and cheese are evenly distributed in the egg mixture. Bake 45 minutes, or until eggs are set and top is starting to brown.

My Running/Workout Playlist

It has been a while since I posted! But I have put together a playlist of some of my favorite running/workout songs. Not all are fast, but the ones that aren't are still very motivating, especially if you are a runner! So here it is, enjoy!

Temper Trap: Sweet Disposition

Metric: Black Sheep or anything off their album

Paper Tongues: Get Higher

One Republic: Secrets

Glasvegas: Geraldine

Temper Trap: Fader, Science of Fear and Love Lost

Paper Tongues: Trinity

Coldplay: Life in Technicolor II, Politik and Lost

Metric: All Yours (from Eclipise) and Gold Guns

Sia: Clap Your Hands

Usher: OMG and DJ Got Us Fallen in Love

Justin Bieber: Somebody to Love Remix

Lady Gaga: Bad Romance and Poker Face remix

Taio Cruz: Dynamite and Break Your Heart

The Bravery: Slow Poison

Black Eyed Peas: Rock that Body and I Gotta Feelin

Coldplay: Lovers in Japan

Sia: My Love

Kraft Saucy Mexican Chicken

what you need

1 lb. Boneless skinless chicken breast halves (4 small breasts)

1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1 can (15 oz.) black beans, rinsed (I use kroger brand because it has the least amount of carbs)

1 cup KRAFT 2% Milk Shredded Cheddar Cheese

make it

COOK chicken in nonstick skillet on medium-high heat 4 min. on each side or until browned on both sides.

ADD salsa and beans. Bring to boil; cover. Simmer on medium-low heat 5 min. or until chicken is done (165ºF).

TOP with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

Miracles do happen....

So many of you know I was told a week ago that our new baby's heartbeat was very very low and miscarriage was pretty much imminent. We were devastated and pretty much were waiting for it to happen for the last 7 days. We were told to come back in a week if no mc and they would check another ultrasound. So today we went in expecting no heartbeat and much to our surprise and the doctor's surprise, the baby looked perfect, growing with a heart rate of 170! Even the doctor looked puzzled as to how it could be. God had a plan and we feel so overwhelmed and blessed by this amazing news. Please continue to pray for us and this little miracle I am carrying. Praise God for this wonderful news!

New Jillian DVD Coming September

Jillian's new Shred It dvd comes out first part of september. I looks pretty intense. It's 2 30 minute workouts using kettle bells. You can preorder on Amazon for like $10!