Radically Simple

MUST HAVE COOKBOOK!

RADICALLY SIMPLE



(Amazon)


This cookbook is one of the most POPULAR and TOP RATED of the YEAR! It is written by the famous chef ROZANNE GOLD who believes in the concept that "Simplicity is the art of combining a few essential ingredients with a minimum of effort in order to create food that neither looks or tastes like a shortcut; food that is authentic enough to serve with pride and savor with pleasure".

There is even an entire chapter of soups and salads that take less that 10 minutes to prepare. Also, all recipes are easy to read and follow written in 140 words or less.

Go Radically Simple In Your Kitchen!

KEFIR... the new BREAKFAST

The BEST new BREAKFAST is KEFIR!

It's NO FAT, full of PROBIOTICS, jam packed with 11grams of PROTEIN, helps with LACTOSE INTOLERANCE, decreases ACID REFLUX, is GLUTEN FREE, and all comes in one TASTY and FILLING breakfast smoothie for only 180 CALORIES.

Give KEFIR a try today!

Start The New Year Off With A Healthy Dinner Tonight

The winter holidays are OFFICIALLY over which means than end of OVER eating and OVER drinking and UNDER exercising. Start the new year out right with HEALTHY dinners this week!

(Thank you http://www.cookinglight.com/)

FETA, HERB, AND SUN-DRIED TOMATO STUFFED CHICKEN BREASTS

Ingredients

• 2  cups  water
• 1/2  cup  sun-dried tomatoes, packed without oil
• 1/2  cup  (2 ounces) crumbled feta cheese
• 2  teaspoons  chopped fresh basil
• 1  teaspoon  chopped fresh oregano
• 1/2  teaspoon  minced garlic
• 3/4  teaspoon  freshly ground black pepper, divided
• 4  (6-ounce) skinless, boneless chicken breast halves
• 1/2  teaspoon  kosher salt
• 2  tablespoons  butter
• 1/2  teaspoon  grated lemon rind
• 1/4  cup  fat-free, less-sodium chicken broth
• 2  teaspoons  thinly sliced fresh basil (optional)

Preparation

• Preheat oven to 425°.
• Bring 2 cups water to a boil in a small saucepan; add tomatoes. Remove from heat; cover and let stand for 5 minutes. Drain and slice into thin strips. Combine tomatoes, cheese, 2 teaspoons chopped basil, oregano, garlic, and 1/4 teaspoon pepper in a small bowl.
• Place chicken breast halves between 2 sheets of heavy-duty plastic wrap, and pound each piece to an even thickness using a meat mallet or small heavy skillet. Cut a horizontal slit through one side of each chicken breast half to form a deep pocket. Stuff 1/4 cup tomato mixture into each pocket. Sprinkle both sides of chicken with salt and remaining 1/2 teaspoon pepper.
• Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil; place 1 1/2 teaspoons butter on half of each foil sheet. Lay one stuffed chicken breast half on top of each portion of butter. Place 1/8 teaspoon grated lemon rind on top of each stuffed chicken breast half, and drizzle each serving with 1 tablespoon chicken broth. Fold foil over chicken, and tightly seal edges. Place packets on a baking sheet. Bake packets at 425° for 20 minutes. Remove from oven, and let stand for 5 minutes. Unfold packets carefully, and thinly slice each chicken breast half. Garnish each serving with 1/2 teaspoon sliced basil, if desired. Serve immediately.