Cream Cheese Stuffed Lemon Pepper Chicken

I’ve been loving prosciutto and stuffing chicken with cheese lately. Like totally obsessed.

But this obsessions like any other will pass, I promise.

Just like my obsession with everything peanut butter and chocolate is starting to slowly fade.

Ok maybe not. I don’t think that will ever pass.

What can I say I love the simple things.

And I just love me some lemon pepper chicken.

Add some cheese to the mix and I’m pretty much in heaven! Deelish!

I actually cooked my chicken in the same baking sheet I made my roasted green beans in.

I’m all about not doing dishes, so this was a perfect one pan meal!

Just put everything in the oven and in 20mins Voila! dinner and side all ready!

Cream Cheese Stuffed Lemon Pepper Chicken

Serves: 2 (easily multiplied)


  • 2 4oz chicken breasts
  • 1 oz fat-free cream cheese
  • 2 tbsp shredded parmesan cheese
  • 1/2 lemon, juiced
  • sprinkle of dried basil, pepper, sea salt and red pepper flakes


  1. Preheat oven to 425F.
  2. Pound chicken breast thin.
  3. Season both sides of each chicken breast with a pinch of sea salt, pepper and basil.
  4. Place 1/2 oz of cream cheese in the middle of each chicken breast, a pinch of red pepper flakes and a drizzle of lemon juice. Roll up. Secure with a toothpick.
  5. Place on a baking pan and drizzle the tops of the chicken breasts with the remaining lemon juice.
  6. Sprinkle parmesan on top and bake for 20mins or until chicken is cooked through and juices run clear.
  7. Serve with roasted green bean bundles.

Corn and Quinoa Chowder

Yep, I am totally obsessed with soup.

And I especially love a good corn chowder.

In this version though I am using quinoa!

You might be wondering why? It’s not an ingredient I would normally use…

but every now and then I like to experiment with different ingredients

and since I had a package of quinoa in my pantry that was just waiting to be used, I figured why not add it to my chowder!?

Quinoa is a seed that is a great source of protein, fiber, calcium and iron. It’s easy to digest, vegan and gluten-free! It doesn’t really have a flavor, it absorbs whatever you cook it in and it’s also very easy to cook! If you can cook rice, you can cook quinoa! I would definitely have to start using it more!

So this chowder is super easy, one pot meal, that requires very little prep work and it’s also a crowd pleaser!

My friend was over for dinner and she absolutely loved it! And even Chris (the biggest carnivore in the world)  loved it, even though there was no meat in it :)

Here’s how to make it:

Corn and Quinoa Chowder

Serves: 6


  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1/4 cup celery, finely diced
  • 1 orange (or red) pepper, chopped
  • 2 (15.4oz) cans sweet corn, rinsed
  • 1 cup quinoa
  • 2 cups chicken broth (or vegetable)
  • 2 cups water
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups milk, fat-free ok
  • 1 cup cheddar cheese, shredded
  • 1/2 tsp garlic powder
  • salt and pepper, to taste
  • chopped green onions and extra shredded cheese to serve


In a dutch oven over medium high heat, saute onion until translucent (about 3-5mins). Add the garlic, pepper, celery, corn and quinoa and cook (stirring occasionally) for 2 mins.

Add the broth and water and bring to a boil. Cover and turn the heat down to low and cook for 20 mins.

In a saucepan, melt the butter. Add the flour and cook (whisking frequently) for 1 min. Slowly, add the milk, constantly whisking and breaking up any lumps. Add the milk mixture to the soup and cook for 10 mins or until everything is heated through. Turn the heat off, add the cheese and garlic powder – let the cheese melt. Taste and adjust seasoning accordingly. Serve immediately with some green onions and extra cheese.