Weight Loss Wednesday {Day 16}

Well, I've reached the half way point in my 30 Day Shred and I'm down 8 pounds. The Challenge was to lose 20 pounds in 30 days. So I should be down 10 pounds to be on target. I guess I will just have to make up for it next week!

Chris bought me a new pair of jeans tonight because my old jeans, ahem, no longer fit. Chris so delicately told me that I needed new jeans because I had "droopy drawers" and someone might think I had "poop in my pants." Oh, the things that come out of my husband's mouth. Love, love, love that man.

We've ate some good food this week. Maybe that's why I only lost 2 pounds ...
We had Chili on Monday, Sirloin Stir Fry with brown rice on Tuesday, and Bruschetta Stuffed Chicken Breasts today. The Stuffed Chicken was so delicious, it would be wrong of me to not share the recipe. Not only is it good tasting, but it's actually good for you! There are only 280 calories in one stuffed chicken breast! If you're a calorie counter, you know that's not bad at all. Here's the recipe ...

Mix tomatoes, 1/2 cup cheese, basil and stuffing mix in medium bowl.


Place chicken breasts in large ziploc bags. Pound with a meat mallet or if like me, you don't own a meat mallet, you can use the side of a heavy can. Remove from bag; Repeat with remaining chicken. Spread mixture onto chicken.


Starting at the narrow end, tightly roll up each breast. Place seam-sides down in a 13x9-inch baking dish. Drizzle with dressing.


BAKE at 350 degrees for 40 minutes or until chicken is done.


Sprinkle with remaining cheese and bake for 5 more minutes.


Pull it out of the oven, and eat up! Just look at the goodness ...


Ingredients
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cups Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/4 cup chopped fresh basil
1 pkg.6 oz.) Stuffing Mix for Chicken
4 boneless skinless chicken breast
1/3 cup Kraft Roasted Red Pepper Italian with Parmesan Dressing