Wednesday, January 16, 2013

Guest Post: Stephanie Ludwigsen

Steph emailed me this morning about how proud she was to have both gone to the WOD and eaten Paleo all in one day.  She sent me a picture of her dinner and it looked fabulous!  I asked her to write a guest post.  Fasten your seatbelts, as it's written in true Yolanda Squatpump style.

Pesto Pepper and Chicken - Slack Ass Style

Most importantly, this recipe is for slack-asses (like me).
If it takes longer than eleven minutes to prep, then I've likely moved on to the next shiny object in the house or am already on my way to Taco Bell.

I don't cook.  I abhor cooking. It sucks my will to live but I managed to slap some prettiness together quicker than my body slaps the ground in a round of 20 burpees.

I also doth protest having to go to the store and buy a bunch of crap for a pinch of pointless and a dash of annoying.  If it's not already in my Fridge or Freezer, well then, "F" it.

So if this sounds vaguely familiar then you may potentially like my masterpiece of underachievement.


Okay, this part is easy.  Thaw chicken "breast-icles" and slap your meat (yep, I went there) with some olive oil, salt and pepper.  Boom.  We're done.

Cook that little bird in the over for 45 minutes at 350 degrees.

Pesto Peppers:

This was kind of fun.  It's like a cup...but for FOOD!  Slice the top off and pull out the seeds and all the weird crap that's all soft 'n squishy.  Does that stuff have a name?

Smear the inside with pesto, 'cause pesto is amazing (sorry, I don't measure things either.  I think "smear" officially translates to "a few tablespoons-ish").

Sprinkle it with salt, pepper and a little garlic (the kind from the jar.  I refuse to press fresh garlic or buy a special instrument to do such a comical thing...that's just goofy_.

Then crack an egg on top of the "pesto-ey-goodness" (it's a word, I looked it up).  Put on a baking sheet and fling those bad boys into the over with the chicken for 30 minutes at 350.

Boom.  Winning!  The end.

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