Stuffed Chicken Breasts with Black Bean Salsa and Oreo Cheesecake Bars (lightened up!)

Getting a little bit of a late start this morning, my wonderful hubby got up with Truett this morning and let me sleep a few extra minutes. So I’m having a cup of my Kahlua coffee out of my new Cuisinart Keurig, and man, it is delicious! Goes pretty well with one of those Pumpkin Chocolate Chip Breakfast Cookies

This weekend was good, so relaxing. We didn’t really do anything that involved planning, so it was actually really nice. Friday night I made one of my favorite meals, and Brent’s too. It is a chicken breast stuffed with cream cheese and green chile, then grilled or baked. Before I was ever trying to lose weight, I would have also wrapped this in bacon. Mmmmm bacon. Friday night was the first time I’ve made it in a very long time, so I did not use bacon. It turned out pretty delicious! I paired it with a black bean salsa that I kind of just threw together with stuff in my pantry.



Here is the inside. All you need is chicken breasts, 1 ounce of cream cheese per piece of chicken, canned of fresh green chiles (or fresh jalapeños – seeds removed of course), and some Cavenders Greek Seasoning. I know, it doesn’t sound like a Greek meal, but I promise this is the perfect seasoning. Pound out the chicken a little, so it rolls up easier and cooks more evenly. Then put 1 ounce of cream cheese inside, lay in the pepper of your choosing, and roll it up and secure with toothpicks. Sprinkle Cavenders on it and bake at 400 for 25 or so minutes, or grill it. I always check chicken with a meat thermometer.

The black bean salsa was a can of black beans rinsed, a can of corn, a fresh diced tomato, and chopped fresh cilantro. A squirt of lime juice on top tied it all together. A cup of this stuff is only about 150 calories, and the chicken was about 300. So the meal was 450,which I think is pretty good for a big meal, especially stuffed with cream cheese! I was so full afterwards! And that is a good feeling when you are counting calories and trying to lose weight!

Saturday we went to the gym, ran a couple of errands and grabbed a quick salad at this yummy restaurant by our house, then up to a friends house because she had a bag of hand-me-downs for Truett. I’ll take it!! I love hand-me-downs, and she always has good stuff. The was no disappointment this time, a bag full of goodies in the next size he is going in to, plus a big sandbox! Excited to put that out when the weather warms up. We we having dinner with our friends that night, and I was in charge of dessert, so I asked Brent what he wanted, and he said “Oreo Cheesecake”. First of all, he must think I’m crazy. I’m pretty sure he could have picked anything else a little more low calorie. But I decided I would make it, and try to make it a little lighter.

I found a recipe over at Table for Two Blog, and since there is really no way to lighten the crust, I decided to just go with it and use her recipe. But not only did I not have time to make the cheesecake from scratch, I didn’t have three hours to let it chill. So I grabbed a box of Sugar-Free, Fat Free Cheesecake Pudding mix, crushed up some Oreos, and poured it over the baked Oreo crust. Mine did not come out with perfectly clean edges like hers, but they did cut into bars and they definitely tasted AMAZING. Well worth every calorie! If you cut 12 bars, each will only be about 200 calories.

1 bag of Oreos
4 tablespoons of butter
1 box of Sugar-free, Fat-free Cheesecake Pudding mix
Milk (I used 1%)

Preheat the oven to 325. Cover a 9×9 baking dish with foil so the bars will lift right out.
Take about 2/3 of the Oreos and crush them in a food processor until they are pulverized. Melt the butter and pour it into the processor and blend again until its all moistened. Press the mixture out into the dish and bake for 10 minutes.

Mix the pudding mix according to the package directions. Pour the rest of the Oreos into a ziplock and crumble them into smaller pieces, but not like the crust. Pour them into the pudding mix and stir well. Pour the whole mixture over the crust and put it in the fridge for an hour. I actually put mine in the freezer for an hour and thought it was perfect. It cut into bars and everyone thought they were great! Pretty sure Brent had two or three.

Where is the picture you ask? We were in a pretty big hurry to eat these and I totally forgot! Sorry!

We will be spending the day at home today since my oldest is not feeling well, so I’m going to have to get my workout in later. It’s a new week, make it special!!


3 thoughts on “Stuffed Chicken Breasts with Black Bean Salsa and Oreo Cheesecake Bars (lightened up!)

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