Herb Crusted Stuffed Chicken Recipe

Ingredients:

• 2 Chicken breast fillets
• 100 g or 3 1/2 oz fresh Spinach leaves
• 3 Tablespoons Cream Cheese, room temperature. (I use Low Fat Cream Cheese)
• 3 cloves garlic
• 50 g or 1 cup thinly sliced mushrooms
• 2 - 3 Tablespoons Olive Oil
• 1 Tablespoon Dried Basil or your favorite herb 
• ** Please note, some herbs are very strong in flavor, such as sage and rosemary, so go easy on those if using!
• 2 Slices of FROZEN bread
• 1 egg
• Salt & Pepper

Steps to Prepare 

1. Firstly, prepare the filling by washing the spinach leaves, then place in a bowl and add boiling hot water for 10 -15 seconds until it wilts. Then drain and add cold water to stop it from further cooking. Drain the cooled spinach leaves in a colander and squeeze out any excess water, then pat dry on some kitchen paper. Chop the spinach and add to a bowl. 

2. Thinly slice the mushrooms and in a hot fry pan, add a drop of olive oil and cook the mushrooms until nice and brown. Add the crushed garlic until soft. Season with salt and pepper, then add the mushrooms to the spinach bowl.

3. Add the cream cheese to the spinach and mushrooms and combine everything. Set aside. 

4. Prepare the crust by adding the frozen bread slices to a processor and pulse until breadcrumbs. I kept my crumbs not too fine as I like the extra texture. I also kept the crusts on but you can remove them if you wish!

5. Transfer the frozen bread crumbs to a separate bowl and add the dried herbs, and season a little with salt and pepper. Set aside.

6. Preheat oven to 180 C or 350F and grease a suitable size bake pan / oven dish.

7. Prepare the chicken by taking a sharp, pointed knife and piercing the chicken fillet at it's fattest end as shown in the photo. Carefully push the knife blade as far as possible into the chicken, but not cutting through to the other end of the fillet. Move the blade from side to side to make the slit wide enough to put the filling in. If you do cut right through, don't worry too much, you just need to make sure the opening is sealed well before it goes in the oven to stop the filling from coming out. 

8. Using a teaspoon, carefully stuff the cavity on the fillets with the cream cheese stuffing until you can't fit anymore in. Repeat for each fillet. If you have any stuffing left over, you can heat this up in a pan with a couple of tablespoons of milk, stir, and you have a nice cream cheese sauce to pour over your pasta (like I did!).

9. In a shallow dish, lightly beat an egg. Coat the stuffed chicken very well in the egg, be careful not to squeeze the filling out! Then coat all over very well with the bread crumb mixture. Make sure especially any openings are covered so the stuffing doesn't come out when cooking (you may need a couple of toothpicks to secure the end if the hole is too big.). Repeat for the remaining chicken fillets. 

10. Using the same pan you used to cook the mushrooms, add a tablespoon of olive oil, and carefully place the coated chicken in the pan to seal and turn golden. Use a medium heat. Turn the fillets over and seal both sides, then transfer to the bake pan and place in the oven for 20 - 30 minutes, depending on the thickness of the fillets. Check after 20 minutes if done. 

11. When ready, remove from the oven and allow to rest for 5 minutes, then transfer to serving plates. You can serve this with some nice pasta. Do you remember earlier I mentioned if you have any left over filling, well, whilst the chicken is resting, you can heat this up in a pan, adding a couple of tablespoons of milk to loosen the mixture, when it comes to bubble, it's ready to pour over your meal, or you can add some cooked pasta to the pan and combine so you have a nice creamy pasta as your side!

Recipe for Quick Weight |Fat Loss, Must Try

This red drink, whose basic ingredients are cranberry juice, ginger and lemon, will breath in new life to your liver, cleaning it from toxins and thereby improve the performance of the whole organism. The liver is the largest internal organ that purifies the blood, supports the digestive system, regulate blood sugar and eventually helps for fat deposition and protein production.

Ingredients:

• Cranberry And Lemon2 liters of cranberry  water
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon minced ginger
• 1/4 teaspoon nutmeg
• 3/4 cup freshly squeezed orange juice
• 1/4 cup freshly squeezed lemon juice
• Stevia (1-3 packages)

Preparation:

1. Boil the cranberry water and reduce the heat to be able to add the spices.
2. Cook for another 15 minutes and allow to cool to room temperature.
3. Dilute the juice of oranges and lemons and add stevia. Then store in refrigerator.
4. The secret in this miracle potion is hidden in the cranberries juice  effective antioxidants and herbs that reduce hunger and juice from oranges and lemons that are real vitamin bomb providing fast weight loss.

Recipe Help to Quit Smoking

Smoking is an addiction and it is very difficult to quit. However, it is possible. There is a natural recipe with simple ingredients that will help you to lose this bad habit forever.You are trying to quit smoking for a long time, but it is not going well.Are the habit and the addiction too strong? You have been sticking various patches, chewing gums, went to hypnosis, but there is no help. However, without any stress, there is one more way the natural way. This is a simple recipe that will help you to quit smoking forever.

Ingredients : half a grapefruit, half an orange, 20 ml of chamomile tea, 30 grams of jojoba oil, 30 grams of olive oil, 30 grams of coconut oil and 5 grams of oregano.

Preparation: Squeeze the grapefruit and the orange. Mix all ingredients in an appropriate pot, until you get a homogeneous mixture. Then, pour the mixture into a jar and close it.

How to Use: Apply the mixture on the skin under the nose or put a few drops on a cotton wool and breathe it in deeply when you feel the urge for a cigarette..

Healthy Watermelon Smoothie Recipe

Ingredients:

• ½ cup ice
• 3 cups watermelon
• a handful of fresh mint leaves – do this to your taste, but it’s crucial!
• 1/3 cup seltzer water (sodium-free, for goodness sake)
• squeeze of lime – if you’re up to it

Steps to prepare :

1. Throw ice, watermelon, and mint in a blender. Smush the watermelon in with a wooden spoon (once you turn the blender on, you’ll see that it fits). Blend until watermelon is smooth, mint is incorporated, and ice is mostly crushed.
2. Pour seltzer into a tall glass and top with watermelon mixture and optional lime. You’re done. Enjoy your drink, then enjoy the rest of your day!

Recipe: Cranberry-Nut Mini Loaves with Flax seeds

Ingredients:

• 1 1/2 cups fresh or frozen cranberries
• 2 oranges
• Orange juice, if needed
• 1/3 cup whole flax-seeds, (see Ingredient note)
• 1 cup whole-wheat flour
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 3/4 cup sugar
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts, or pecans (2 ounces), divided

Steps to prepare:

1. Preheat oven to 350°F. Coat three 6-by-3-inch mini-loaf pans (2-cup capacity) with cooking spray.
2. Pulse cranberries in a food processor until coarsely chopped. Grate orange zest to measure 2 tablespoons. Squeeze juice, adding orange juice, if necessary, to measure 3/4 cup.
3. Grind flax seeds into coarse meal in a clean dry coffee grinder or blender. Transfer to a large bowl. Add whole-wheat flour, all-purpose flour, baking powder, baking soda and salt; whisk to blend.
4. Whisk egg, sugar, oil, vanilla and the orange zest and juice in a medium bowl. Add to the flour mixture and mix with a rubber spatula just until the dry ingredients are moistened. Fold in cranberries and 1/4 cup nuts. Scrape the batter into the prepared pans, spreading evenly. Sprinkle the loaves with the remaining 1/4 cup nuts. Place the pans on a baking sheet.
5. Bake the loaves until the tops are golden and a cake tester inserted in the center comes out clean, 35 to 45 minutes. Cool in the pans on a wire rack for 10 minutes. Loosen edges and turn the loaves out onto the rack to cool completely before slicing or wrapping.

TIPS & NOTES

Make Ahead Tip: Store well wrapped at room temperature for up to 4 days or in the freezer for up to 1 month. | Equipment: Three 6-by-3-inch mini-loaf pans

Ingredient Note: Renowned for their nutritional benefits--fiber, lignans (petrochemicals associated with reduced risk of cancer) and omega-3 fatty acids--flax seeds also contribute a delicious nutty taste to baked goods.

Flax seeds can be found in the natural-foods section of large supermarkets and in natural-foods stores. The seeds must be ground for your body to take advantage of the nutrients. Ground seeds are highly perishable, so grind them just before using. Store whole flax seeds in the refrigerator or freezer.

NUTRITION

Per slice: 120 calories; 5 g fat (0 g sat, 2 g mono); 9 mg cholesterol; 16 g carbohydrates; 3 g protein; 2 g fiber; 79 mg sodium; 55 mg potassium.

Exchanges: 1 starch, 1 fat (mini-loaf slice)