April 20, 2016

Spinach Ricotta Chicken

I am the first to admit that I am not the ideal blogger for a lot of reasons. I see people attend workshops, grow and gain followers (but only authentic followers), craft the BEST content every single day, etc...

This post isn't a dig at all you incredible bloggers. Please don't misunderstand me. Trust me, I love you, admire you and inspire to be you. This is me releasing my insecurities as a blogger and an adult by putting them into words. This is a challenge to myself. I know if I want to really make it.

I am embracing the fact that I will grow at a different rate than others. Some days, I feel like I'm a very very teeny fish attempting to keep up with all the big-blogger fish in the ocean.

I was talking to my good friend Alli. She will always be honest with me for the best and I love that. She knows that my food and recipes are great. But what is not great? My pictures. I keep going back and forth and overall know they need to change. I mean lets face it, we eat with our eyes first. But to me, not all food we cook at home is perfect presentation and looks pretty. I am an every girls girl. Life is busy and we need simple and yummy recipes. That is what I have. It just isn't always Pinterest worthy in terms of looks.

So all and all, if you have made it to this point in my long-winded discussion, this picture of Spinach Ricotta Chicken isn't the prettiest, but this is such an easy, yummy recipe and you should try it!

This is creamy, low carb, full of lean protein, and nutrient filled with the spinach. And absolutely husband approved!




Ingredients:


4 ounces of frozen spinach
10 ounces of ricotta cheese
2 chicken breasts
cheddar cheese to taste
pepper to taste
chili powder to taste

Directions:


Wilt spinach in a pan then add ricotta till warm and mixed.

Slice two chicken breasts in half and stuff spinach ricotta mixture in between. Top with cheddar cheese, pepper, and chili powder.

Bake for 25 minutes at 400 degrees.

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