Is It Friday Yet?? (I wonder how many blogs have that as a title… ORIGINAL, I KNOW)

It’s been a busy busy week and it’s only Tuesday. It’s been busy work wise and at home.

I’ve never know where to start when I begin typing. Do I start with last night’s dinner or with the WOD this morning? Blah Blah Blah… y’all don’t even care I’m sure! I understand it’s a trivial decision but I don’t like leaving anyone confused.

So I’ll start with last night’s dinner – SPINACH STUFFED CHICKEN with BACON which turned out excellent! I found the recipe online ( and I’m sure it’s been posted, reposted and modified to anyone’s liking so please NOTE you can be as creative as you want to be with this recipe.

Sizzlin Bacon

Garlic, Onions (washed out :(), and Spinach

Stuffing the Chicken Breast

A Lil Blurry... But Seasoned and Ready to Bake

Voila! Stuffed Chicken, Brocolli and Guacamole

All That Stuffing.... Yummmy!

Spinach Stuffed Chicken With Bacon

10 slices of “clean” bacon, (nitrate, nitrite free, etc.), divided
1/2 cup red onion chopped (I used yellow onion)
4 large garlic cloves chopped
3/4 pound of spinach, chopped
4-5 boneless skinless, organic, free range chicken breast

Preheat your oven to 375 degrees. Take 6 slices of bacon and chop them up into about 1/2 inch pieces and fry them in a med-large skillet until nice and brown. Then remove the bacon from the pan and saute the red onion in the bacon grease for a few minutes. Add in the garlic cloves and saute until the onion is translucent. Add the spinach, sprinkle with salt and pepper, simmer just until the spinach is wilted nicely, and remove from heat to cool slightly.

Then taking your chicken butterfly each chicken breast and spread filling evenly on one half of each chicken breast. Then flip the other side of the chicken back over to cover the spinach filling, and wrap each with an additional slice of bacon. Place in a glass baking dish, sprinkle lightly with salt, pepper and dried Thyme leaves.

Bake uncovered at 375 degrees for 35 minutes, then increase temperature to 500 and bake for 10 minutes more to brown the bacon. If it is not brown enough you can broil the chicken for a few minutes, but be sure to watch it! Serve and enjoy.

For more recipes visit: CrossFit Eureka’s Paleo Made Easy

Made for a good dinner and I was ready for bed not to long after. This morning was my “first” Tuesday workout in my new 4 day week at the Boom Box and I feel great!

I feel a little better at Snatch and besides not getting low enough on either snatch or cleans, I’m getting better at it in general.

01/10/12 WOD

The MetCon was fun! Yes FUN! I was giving myself a time of around 7 minutes because I haven’t really been doing any deadlifts lately. The weight was 85lbs to help ensure speed but it felt super light. Time 3:55! We have a newcomer that was there with me but he had a modified workout so it was just me on the board that early in the morning. I’m sure the rest of the day will put me to shame ESPECIALLY the high school BOYS… they blew my MetCon out of the water yesterday! Oh to be young 😀

01/09/12 WOD... Those Dang High Schoolers!

When I got home this morning post WOD I got a little ambitious with breakfast and took on some Coconut Pancakes from Mark Sissons “The Primal Blueprint Cookbook”. And they turned out quite dandy and the boys devoured the few I did make! Another win 🙂 I don’t have the book with me as I type this so I don’t have the recipe. But it’s simple and good. I did have to play with the liquids as it was a rather thick batter at first. But in the end they came out YUM-O!

Batter cookin' up - Treat like regular pancakes!

Doesn't look to shabby!

Finished Pancake! You can top with anything... Blackberries and Maple Syrup shown here.

There you have it! Not so sure I’ll be as ambitious tomorrow… but you never know! Happy Tuesday… SMILE! 🙂

3 thoughts on “Is It Friday Yet?? (I wonder how many blogs have that as a title… ORIGINAL, I KNOW)

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