AtomAnt
AnaSCI VET
OK guys... So I haven't been all weekend because I was with my girl... she is just as adamant about training as I am. I trained back on Saturday while she trained shoulders.
This was my last week on this program because I am going to a more HIT style while school is going on and this will still allow me to hit each body part twice per week.
I did a massive row-a-thon and worked on lower back and traps a good bit. Meadows, volume style... straight beastly.
Sunday, she was tired and rested and I trained legs in the evening. SICK session. I was pretty surprised because we drank a lot of wine on Saturday haha.
Monday I worked chest, shoulders and tris HIT style. I am using similar rep schemes and layouts as DC, but with a few individual variations. It feels good to get back into a RP routine. I am pretty sore today so I know it was a positive change for me.
The chicken we cooked on Saturday was delicious. As promised here is the recipe:
Chicken Codon Bleu
2 boneless, skinless chicken breasts (10-12 ounces), trimmed and tenders removed (we left the whole breast intact and pounded them thin - gotta get your protein)
1/4 teaspoon freshly ground pepper, divided
1/8 teaspoon salt
3 tablespoons shredded Gruyère or Swiss cheese (we used swiss)
1 tablespoon reduced-fat cream cheese
2 tablespoons coarse dry whole-wheat breadcrumbs (we used Panko)
1 1/2 teaspoons chopped fresh parsley or thyme
2 teaspoons extra-virgin olive oil, divided
2 tablespoons chopped ham (about 1/2 ounce)
***We didn't use salt, we used Borsari seasoning instead. Added an awesome flavor to it you wouldn't get with salt***
Preparation
Preheat oven to 400°F.
Sprinkle chicken with 1/8 teaspoon pepper and salt. Combine cheese and cream cheese in a bowl. Combine the remaining 1/8 teaspoon pepper with breadcrumbs, parsley (or thyme) and 1 teaspoon oil in another bowl.
Heat the remaining 1 teaspoon oil in a medium, ovenproof nonstick skillet over medium heat. Cook the chicken until browned on both sides, about 2 minutes per side. Move the chicken to the center so the pieces are touching. Spread with the cheese mixture, sprinkle with ham, then top with the breadcrumb mixture.
Bake until the chicken is no longer pink in the center and an instant-read thermometer registers 165°F, 5 to 7 minutes.
This was my last week on this program because I am going to a more HIT style while school is going on and this will still allow me to hit each body part twice per week.
I did a massive row-a-thon and worked on lower back and traps a good bit. Meadows, volume style... straight beastly.
Sunday, she was tired and rested and I trained legs in the evening. SICK session. I was pretty surprised because we drank a lot of wine on Saturday haha.
Monday I worked chest, shoulders and tris HIT style. I am using similar rep schemes and layouts as DC, but with a few individual variations. It feels good to get back into a RP routine. I am pretty sore today so I know it was a positive change for me.
The chicken we cooked on Saturday was delicious. As promised here is the recipe:
Chicken Codon Bleu
2 boneless, skinless chicken breasts (10-12 ounces), trimmed and tenders removed (we left the whole breast intact and pounded them thin - gotta get your protein)
1/4 teaspoon freshly ground pepper, divided
1/8 teaspoon salt
3 tablespoons shredded Gruyère or Swiss cheese (we used swiss)
1 tablespoon reduced-fat cream cheese
2 tablespoons coarse dry whole-wheat breadcrumbs (we used Panko)
1 1/2 teaspoons chopped fresh parsley or thyme
2 teaspoons extra-virgin olive oil, divided
2 tablespoons chopped ham (about 1/2 ounce)
***We didn't use salt, we used Borsari seasoning instead. Added an awesome flavor to it you wouldn't get with salt***
Preparation
Preheat oven to 400°F.
Sprinkle chicken with 1/8 teaspoon pepper and salt. Combine cheese and cream cheese in a bowl. Combine the remaining 1/8 teaspoon pepper with breadcrumbs, parsley (or thyme) and 1 teaspoon oil in another bowl.
Heat the remaining 1 teaspoon oil in a medium, ovenproof nonstick skillet over medium heat. Cook the chicken until browned on both sides, about 2 minutes per side. Move the chicken to the center so the pieces are touching. Spread with the cheese mixture, sprinkle with ham, then top with the breadcrumb mixture.
Bake until the chicken is no longer pink in the center and an instant-read thermometer registers 165°F, 5 to 7 minutes.
