2013...the year of the skinny bitch

even with the number 13 at the end of year couldn’t make this a bad one.

i can’t say 2012 was “the best year ever.” don’t get my wrong, it was real good to me, and i really feel like this one is going to be a good one too! i’ve got a lot going for me, so come on 2013!!!

let’s get the negatives out of the way…

this terrible terrible BCS championship that is going on right now. i love college football, so much so, that i’m DVRing the bachelor premier. what?!

another negative… the death threats that i received at work today when i brought in beautiful cupcakes for my boss’ birthday. that is what i hate about the month of january. everyone wants to be skinny. my gym is packed, there are a lot more runners on the trails, and you can’t find 1 skinny bitch to eat a cupcake with. everyone’s trying to lose 15 lbs.

i mean i’m proud of you for trying to shed the weight. i really am. i’m all about getting in shape. but you better stick with it. so come march – dec you will eat all my yummy baked goods! trust me, all those veggies and unseasoned chicken breast are going to start getting old real fast!

in the meantime, do you want to be my skinny bitch and eat at the new fro-yo place walking distance from my apartment? please! i heard they have fruity pebbles!!!  also is it bad that while all you are nom nom noming on veggies, all i have wanted for the past 24 hrs is a hamburger?

ok so i’m going to help you out so we can go eat fro-yo together next month. how about a yummy piece of chicken covered in mushrooms, tomatoes, and onions?! i made this for another one of my skinny bitches and we ate it up! it’s so good, full of flavor, and super duper skinny!

see, i still love you! you soon-to-be skinny bitch!

skinny bitch veggie smothered chicken

4 boneless skinless chicken breast

5 cloves of garlic

1 cup fresh basil

1 tbsp olive oil

1 tsp balsamic vinegar

1/4 cup water

1 cup sliced mushrooms

1 pint cherry tomatoes, sliced in half

1/2 red onion,thinnly sliced

preheat oven to 375 degrees. pierce chicken breast with fork and brown on stovetop.

in the meantime, place garlic, basil, oil, vinegar, and water in blender and pulse until pureed.

place chicken in 9×9 dish and pour pureed marinade over top of chicken. top with mushrooms, tomatoes, and onion. drizzle additional vinegar over top and top with basil, if desired.

bake for 40 minutes. let cool for a minute or two and serve. you’re welcome!