Crockpot Italian Chicken Sandwiches

When I started the shred I decided that if I was going to begin working out that I would have to begin eating better as well. Because Lord knows that I'm not going to have Jillian Michaels kick my butt in the morning just to screw it all up by dinner time. Nuh-uh.

I have a love for pinterest. It makes life easier on me. I entered the word "skinny" and I found this blog (click here). There are lots of really yummy recipes though most of it is fat girl food. She posted this recipe earlier this week and I'm pretty sure I put the chicken in the crockpot 2 minutes later.




(Feeds 4)

2 boneless skinless chicken breast
1/4 cup parmesan cheese
1/2 cup olive oil
1 tbs sweet basil
1 tbs garlic powder

Place chicken in crock pot. Sprinkle both sides with parmesan cheese. Combine all other ingredients and pour over chicken. Cook on low for 4-6 hours. Once cooked shred with fork. Spread shredded chicken in between two slices of your favorite bread, top with your favorite condiments and enjoy!!

30 Day Shred

day 9. 
As exercise 1 continues to get easier I continue to see a difference in the way I look and feel. I hate working out. I hate getting sweaty and I hate the way I jiggle when I do jumping jacks. I hate the jiggle the most. Therefore I will continue to workout and and sweat until the only things on my body that jiggle are the ta-tas (sorry mom).

 

I did something awesome yesterday. I made it through all the cardio circuits without having to stop and catch my breath. I'm pretty sure my text to Brady read something like this, "Dude. I am so freakin skinny. And awesome. Mostly awesome." In real life I stripped down to my sports bra, closed my eyes, and uttered "I'm gonna die" about 3456247542 times from the floor.

 

The floor is my new bff. I spend lots of time there.

 

Then Avey started fussing so I got off the floor and we did this:

 
Last night Brady asks, "Is that a photo of you nursing?"
Brit: Yeah-huh.
Brady: Why?
Brit: Because it's a beautiful thing and I don't want to forget it so I took a picture.

Yup. Pretty sure he thinks I'm nuts. Honestly 4 months ago I would have thought the same but we worked hard for that. Breastfeeding is NOT easy when you have a baby that was bottle fed straight out of the womb. There were many tears shed and I want to remember what we achieved. I can't really explain it. I used to think breastfeeding (lets count how many times I mention boobs in this post) was kinda icky. I used to wish that there were laws that prevented women from being able to do it in public. Now I realize just how silly I was. It is so far from icky.

It's kinda awesome.


pizza.
I'm really enjoying "skinny" food. I really haven't had many problems with temptation because I spoil myself with things like:

Greek Pizza!







Recipe
1 pizza crust (homemade or store boughtyou can have whatever you like)
2 big handfuls of spinach
3 cloves garlic, minced
1 medium onion, chopped
salt and pepper
nutmeg, to taste
1 cup feta cheese crumbles
1/2 of a tomato
oregano

1. In a large skillet saute the garlic and onions until tender. About 3-4 minutes. 
2. Add spinach to the garlic and onions and wilt. 
3. Season with salt, pepper, and a little bit of nutmeg.
4. Top the pizza crust with the spinach mixture then top that with the feta. 
5. Place pizza in oven and bake according to the directions on crust. 
6. When the pizza comes out of the oven top with tomatoes, oregano, and black pepper. 

Salted Chocolate Pretzel Toffee

I am going to warn you. There is only one good thing about this recipe and that is the scrumptiousness-- other than that there is nothing. No fruits, veggies... not even eggs. I guess thats part of the reason why it tastes so good. It's sinful. Absolutely sinful. 


Reader meet crack bark. Crack bark meet reader. Now indulge.

Ingredients 

• Enough PRETZELS, BROKEN INTO SMALLER PIECES to liberally cover your pan
• 1 CUP (2 STICKS) UNSALTED BUTTER
• 1 CUP LIGHT BROWN SUGAR
• 2 CUPS (ONE 12-OUNCE BAG) CHOCOLATE CHIPS
• SEA SALT

1. Preheat the oven to 375 degrees F. Line an 11″ x 17″ jelly roll pan with aluminum foil or parchment paper. 
2. Cover the pan in a liberal layer of broken pretzels.
3. In a small saucepan over medium heat, combine the butter and brown sugar. When the mixture starts to gently simmer and bubble, let it cook that way for 3 minutes. (Don’t stir.)
4. Pour the butter and sugar mixture over the pretzels.
5. Bake for 5 minutes.
6. Place the pan on a cooling rack, and immediately sprinkle chocolate chips evenly over the top. Wait for about 2 minutes, until the chocolate melts. Grab a spatula, and spread the chocolate over the toffee. If your chocolate is not cooperating with you place it back in the oven for 30 sec-1 min. Then spread. Sprinkle with sea salt.
7. Let the toffee cool completely, and break it into pieces. (To speed up the cooling process, you can place the pan of toffee in the refrigerator or freezer.)

recipe adapted from ezeapoundcake.com

Cookie Dough Cheesecake

I found this recipe on pinterest and I knew immediately that I couldn't go one more day without delicious cookie dough, melt in your mouth, cheesecake. Dude. It's better than Cheesecake Factory. I had to take it over to my parents house because I knew that I'd eat the whole thing if it stayed in our apartment. 

And heres the kicker... I don't even like cheesecake that much. But this? This is other wordly. It transcends the universe and speaks to my soul (making fun of Nicole Scherzinger--pussy cat doll and x-factor judge extraordinaire). That's right. Get on my level. 

I beg of you. Please. Try this. I literally can not wait to make it again. 

I tweaked the recipe I found a bit. The recipe I found called for store bought cookie dough and a store bought gram cracker crust but I'm a snob and I like to do things my way--from scratch. Obviously a little more time consuming but in my opinion? So very very worth it. 

Ingredients


Cookie Dough:
2 1/4 cup flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips

Cheesecake: 
16 oz cream cheese, softened
1/2 cup sugar
2 eggs


Directions:


Cookie Dough

• Preheat oven to 350 degrees 
• Combine flour, baking soda, and salt in a small bowl. Set aside.
• Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy.
• Add eggs, one at a time, beating well after each addition.
• Gradually beat in flour mixture and stir in chocolate chips. 
• Using floured hands, press the cookie dough very firmly into a well greased 10-inch pie pan, ensuring that it is of an even thickness and goes all the way up the sides of the pan. (Extra cookie dough will be used in the cheesecake)
• Set aside.

Cheesecake

• Beat cream cheese, sugar, and eggs in a mixing bowl until well blended. 
• Remove 1/2 cup of the left over cookie dough and drop by rounded teaspoons into batter. Stir gently.
• Pour into crust.
• Top with level teaspoons full of the remaining 1/4 cup of cookie dough. (If you have any cookie dough left over bake a couple cookies. Preheat oven to 375. Bake for 8 minutes.)
• Bake for 40 minutes or until the center is almost set. Let cool and refrigerate for three hours or over night. 
• Store leftovers in the refrigerator.
• 12 servings. 

Inspiration

It's A Wonderful Life (Christmas Eve Eve)

I'm sitting here basking in the overflow of sweet Christmas bliss watching the two people I love most sleep the morning away. My cup runneth over.

Our NICU stay put me way behind schedule. This Holiday Season came so fast it literally ran me down. Thank you to those who brought us meals. Thank you to those who didn't but who offered love and support in a kind word or thoughtful message. Thank you to those who ran my errands for me and to those who held the baby while I showered and did my makeup. I couldn't have done it all without you!

Olé!

Christmas Eve Eve was a magical time. We baked. We cleaned. We conquered.

Sister slept. 

I like to experiment with new recipes and my favorite new cookie recipe is Mint Chocolate Chip. You take the Toll House Cookie recipe off the back of the bag + a dash more flour and while you're mixing the wet ingredients add a of tsp mint extract and 8 drops green food coloring.

At the end where the recipe says to add the chocolate chips add a cup of Andes Mint Baking Chips to the mix!


Yummy little green balls!

 Yummy little green cookies!

Mint Chocolate Chip Cookies


Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon mint extract
• 8 drops green food coloring
• 2 large eggs
• 1 cup chocolate chips
• 1 cup andes mint baking chips
• Directions:

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar, mint extract and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and andes mint baking chips. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 7 to 10 minutes or until edges start to brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 


Enjoy the rest of this Christmas Holiday with your loved ones. Try a new recipe or two and enjoy the small things.

Chicken Parmesan Recipe

Last night my Grandparents came over for dinner. We like to get together once a month to eat, and play games or watch a movie. Last night we hosted the monthly dinner at our apartment and I decided to make Chicken Parmesan one of my favorite meals. Here is the recipe if you're in the mood for something quick, easy and delicious! 

The first thing you'll need is boneless skinless chicken breast. In this case all I had were tenderloins so I used those instead. I flattened each tenderloin with a mallet and then cut each piece in half. I have found that cutting the chicken in half makes it easier to manage later on.

The recipe calls for one egg slightly beaten but I used two (because I was making more chicken then the recipe called for) and I beat the heck out of them. I don't think it matters either way.

Next you'll need seasoned bread crumbs. I just used a bag of croutons I had in the pantry and I chopped them up in our blender. It worked like a charm. The amount of bread crumbs you need will fluctuate with the amount of chicken you use, in this case I used an entire bag of croutons.

You'll need butter. Lots of butter. In my case I used an entire stick. This is what you fry your chicken in. I used two tablespoons at a time and melted the butter in the pan under medium heat. 

Now what you are going to do is take your chicken, dip it in the egg,  cover it in the bread crumbs (so messy!!), and put it in the pan with the melted butter. Brown both sides of the chicken. If your chicken isn't cooked thoroughly after this step toss it in the oven for a couple minutes.

While your chicken is baking fill the pan with a cup of spaghetti sauce (I used two). Cover it and let it simmer for ten minutes.

Next you're going to sprinkle the sauce with parmesan cheese, mozzarella cheese, and fresh parsley (If you have it.) Cover and let it simmer for five minutes. 

The chicken is finished after a few minutes in the oven and it's ready for the sauce!

Now smother you're chicken in this delicious sauce and enjoy! To complete the meal I made a caesar salad and garlic bread. For dessert we had brownies and cookies and cream ice cream. You can, of course, use whatever sides you like. Those are just a couple of suggestions.  

Chicken Parmesan 

4 boneless, skinless, chicken breast halves (I used chicken tenderloins)


1 egg, slightly beaten


1/2 c. seasoned bread crumbs


2 T. butter
1

1 c. spaghetti sauce


1/2 c. mozzarella cheese, shredded


1 T. Parmesan cheese, grated


1/4 c. fresh parsley, chopped

Using a mallet flatten chicken to an even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot butter, brown chicken on both sides. ( After I browned the chicken they were not done yet...so I put them into the oven for a few minutes). While the chicken is baking add spaghetti sauce into the pan. Reduce heat. Cover and simmer 10 minutes. Sprinkle with cheeses and parsley. Cover and simmer 5 minutes or until cheese melts.  

Cravings...

I went from a nonchalant eater to someone who knows exactly what she's hungry for at all times. It's like I hardly know myself anymore, though I'm more in tune with what my body needs than ever.

This morning at 3am I woke up craving a Pina Colada. I woke Brady up, talked to him about my dream drink, and as he drifted back to sleep I realized that I was not going to get what I desired. So this morning when it was really time to get up (10AM) I was a woman on a mission. I wanted that drink.

Walmart was first on our agenda today. We ran out of toilet paper sometime during the night and started using napkins. I don't know why we let it go that far. I woke up feeling sick like usual. I know now that the only thing that makes me feel better is a nice little bland breakfast but the smell of the kitchen, the pantry, and the fridge was not worth braving for the relief the food would bring my churning stomach.

I decided a hard shell taco from Taco Bell would do. We made our way out the door after I peed for the third time. We payed rent, we ate a couple tacos, we deposited a few checks, and then off to Walmart we went!

Do you know how hard it is to find Coconut Milk at Walmart? Nearly impossible. But we found it along with the toilet paper and 80 dollars worth of other things that we deemed 'must haves'.

We play fought about who would put the groceries away, and who would do the dishes as I sat down to write my government paper, my tropical drink nearly forgotten. Nearly. I finally made myself a nice little Caribbean drink with a side of Sweet Chili rice cakes, and now I am finally satisfied.

If you have the ingredients on hand or if you don't this is an awesome smoothy that will satisfy all your Pina Colada dreams.

Caribbean Colada

A Virgin Islands vacation in a glass

Mango, banana, coconut milk, pineapple — this lush treat is like a visit to the tropics. Making your smoothies with frozen fruit is a good idea for two reasons: You're more likely to have it on hand —   any time of the year —   and frozen fruit makes for a thicker, more shake-like smoothie. Furthermore, there's no need to add crushed ice, which just waters down the flavor.

Ingredients

¾ cup frozen mango or peach slices
1 medium banana, frozen and sliced

¾ cup vanilla yogurt

½ cup unsweetened coconut milk

¼ cup pineapple juice

2 Tbsp wheat germ, if desired (I left this part out)

Instructions

1. Place all ingredients in blender or food processor and process until pureed. Pour into a tall glass and serve.

Makes 1 tall glass.

Nutritional Information

• 1 serving = 380 calories
• Protein: ½ serving
• Vitamin C: 1½  servings
• Calcium: 1 serving
• Green/yellow fruit: 1 serving
• Other fruit: 1 serving

21 and Pregnant...

I missed my classes again this morning. After setting my alarm clock last night, determined to make it to class today, there was a disconnect this morning. Somehow it didn't go off. Or I shut it off and just don't remember, which is entirely possible.

I didn't get up until Brady got up for work, and by then I had already missed both of my classes. My Professors probably think I'm dead thats how long its been since I've made it to class. I have no motivation to complete school. I have no motivation to do anything other than write music, play my guitar, read a little, do some algebra, sleep, rinse and repeat.

After Brady and I got married I had this surge of energy to prove to him, and myself that I was the best darned wife that ever walked the earth! I was a chef, a house keeper, a laundry mat, a masseuse, and I loved every minute of it.

Then he knocked me up, and the first trimester started and since last week I sleep, eat, pee a lot, do algebra, rinse and repeat. I feel great, albeit tired and a little frightened. I just can't seem to get anything done. I just cleaned the kitchen for the fist time since Sunday. There is a basket of unfolded laundry sitting in the middle of the floor staring me down. Mocking me. I feel like yelling back, "Shut up you stupid basket of whites! You'll never be brilliant again!"

I should have started dinner, instead I started writing. Poor Brady probably wishes he had his old wife back, and she will be back once I get out of this funk, or get unpregnant.

Side Note: We are going to have to figure out a way to get this baby out while I'm sleeping. Because pain+brittany=unmixy things. If anyone has any ideas comment below.

As I was doing the dishes I started writing this blog in my mind and this reads nothing like the masterpiece of fragile, budding, maternal wisdom that I composed. Something else to blame on the pregnancy, apparently the hormones are not only ruining my sense of decorum, but my ability to form rational thought. Though Brady would argue I was never a rational being to begin with. This is my blog and I get to think of myself however I like!

As I come closer to motherhood the more childlike I become. *sigh*

I did make delicious Sloppy Joes last night with homemade potato wedges, onion rings, and ranch dressing. (See Recipe below) It sounds like a heart attack waiting to happen! It was so good though. Today I made Subway sandwiches for lunch. Well in my mind they were Subway sandwiches because that was my craving this morning. Tonight I'm going to make Bagel bites for dinner because Bradys never had them and I made him sacrifice his Pizza Rolls at the store because I bragged and said that Bagel Bites were better. I think they are. I hope he thinks they are. If he doesn't think they are I'll cry and eventually he'll come around.

Sloppy Joes

Ingredients

2 Tablespoons Butter (I only used 1 Tablespoon)

2-½ pounds Ground Beef (I only used 1Lb)

½ whole Large Onion, Diced

1 whole Large Green Bell Pepper, Diced (I used 1/2)

5 cloves Garlic, Minced

1-½ cup Ketchup

1 cup Water (1/2 cup)

2 Tablespoons Brown Sugar

2 teaspoons Chili Powder (more To Taste)

1 teaspoon Dry Mustard

½ teaspoons Red Pepper Flakes (more To Taste)

Worcestershire Sauce, To Taste

2 Tablespoons Tomato Paste (optional)

Tabasco Sauce (optional; To Taste)

Cayenne Pepper (optional; To Taste)

Salt To Taste

Freshly Ground Black Pepper, To Taste

Hamburger Buns

Preparation Instructions

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.

Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.

Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.

Enjoy!

Onion Strings/ Potato Wedges

Ingredients

1 whole Large Onion/Potato

2 cups Buttermilk

2 cups All-purpose Flour

1 Tablespoon (scant) Salt

¼ teaspoons (to 1/2 Teaspoon) Cayenne Pepper

1 quart (to 2 Quarts) Canola Oil

Black Pepper To Taste

Preparation Instructions

Slice onion very thin (or if you're making potato wedges cut potatoes into the shape that satisfies your minds idea of a wedge.) Place in a baking dish and cover with buttermilk and soak for at least an hour.

Combine dry ingredients and set aside.

Heat oil to 375 degrees.

Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown.

Repeat until onions are gone.

Eat before your family sees them.

Repeat with another onion, because they’ll be really mad they didn’t get any.