Family Alive

Yes, I am here. Brian’s been the blog hero lately, and he’s working on another with fall photos of the beautiful changing trees. But I’m just trying to stay on top of our house, which seems to get unclean as fast as I get it clean. That’s actually 99% due to Analise. She’s just today learned to reach a new level of shelves. This means that there’s a whole new world of “toys” that she can play with. Picture frames are strewn all over, my Willow Tree nativity set animals are lying around, and her “good books” (only to be looked at with supervision) have been found. She’s heard “NO” a few too many times today, and I’m sure she thinks I’m just the grumpiest mama (in fact, I’ve said it 3 times since i started this post 2 minutes ago!). I think she’s a bit grumpy, too, maybe due to teeth. We’re about to head to the bedroom for a nap, but I’ve got a cake in the oven that needs to come out – Darn Good Choclate Cake from The Cake Mix Doctor Cookbook. We’re having company for dinner, and I’m going to try a new recipe from The South Beach Diet Cookbook, on recommendation from my sister, called Chicken Capri. Here you go – we’ll let you know how it is after tonight!

Chicken Capri

• 1 c reduced fat ricotta
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 4 boneless chicken breasts
• 1/2 tsp garlic powder
• 2 Tbsp extra virgin olive oil
• 1 cup crushed tomatoes
• 4 slices reduced fat mozzerella cheese

In a blender or food processor, combine the ricotta with the oregano, salt and pepper. Process to blend. Rub the chicken with the garlic powder. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 12 mins per side. Place the chicken breasts, side by side, in a large baking dish and allow to cool.
Preheat the oven to 350F. Spoon 1/4 cup of the cheese mixture and 1/4 cup tomatoes onto each chicken breast. Top each chicken breast with 1 slice mozz. Bake for 20 mins, or until thermometer reads 170 and juices run clear.