How are Monday's rough if I'm unemployed?

Funny how I was dreading today just as much as I would if I was working. Mondays are just no fun regardless. This morning has been a busy one - revamping my resume yet again, applying to more jobs and gearing up for a job fair next week, and trying to keep my chin up. I think that last part is the most difficult. I pride myself in how I juggle it all, but currently since the "career" ball isn't being juggled, I feel a bit out of sorts.

So this morning I took my son to daycare. I'm trying to take him every other week so as not to ruin his schedule too much, plus he loves it there. He was talking about his friends last night and ran off as soon as I hung up his coat today when I dropped him off. The teacher had to remind him to "tell mommy bye!". Ah, that part is bittersweet.

Today it snowed yet again in Chicagoland, much to my spring-fever-dismay. So my husband took my SUV to work and I plan on trudging around in the snow to multitask - grocery shop & exercise. I plan on walking to the store and carrying my groceries home.

So, I guess I am multitasking yet again. I don't think I know what to do with myself if I'm not busy. I do have an interview at 4 today, so wish me luck!

Tonight the menu is from Cooking Light. I'm making the following recipe. Will post pictures late tonight! I am going to serve it with a salad on the side.


Blue Cheese-Stuffed Chicken with Buffalo Sauce
Cooking Light, March 2010

serves 4 (1 breast half and about 4 teaspoons sauce)
WW points: 9

1/2 cup (2 ounces) crumbled blue cheese
1 tablespoon reduced-fat sour cream
1 teaspoon fresh lemon juice
1/8 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
1/4 cup all-purpose flour
2 tablespoons 2% reduced-fat milk
1 large egg, lightly beaten 1 cup panko (Japanese breadcrumbs)
1 1/2 tablespoons butter, divided
6 tablespoons finely chopped drained bottled roasted red bell peppers
2 teaspoons water 1 teaspoon Worcestershire sauce
1 teaspoon minced fresh garlic
1/2 teaspoon hot sauce

Preheat oven to 350 degrees.

Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff cheese mixture evenly into pockets.

Place flour in a shallow dish. Combine milk and egg in a shallow dish, stirring well with a whisk. Place panko in a shallow dish. Working with 1 chicken breast half at a time, dredge chicken in flour, then dip in egg mixture; dredge in panko. Repeat procedure with remaining chicken, flour, egg mixture, and panko.

Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon butter to pan; swirl until butter melts. Arrange chicken in pan; cook 4 minutes or until browned. Turn chicken over; place skillet in oven. Bake at 350° for 20 minutes or until done.

While chicken bakes, combine remaining 1 1/2 teaspoons butter, bell peppers, water, Worcestershire, and garlic in a small saucepan over medium heat. Bring to a simmer; cook until butter melts. Remove from heat, and stir in hot sauce. Serve sauce with chicken.

This was delicious! I'll definitely be making it again!

~M