God, I hate that word. There is so much baggage associated with it and until recently I didn't even really apply it to myself. I've always just been "a woman." It is accurate, though, so I guess there is no avoiding it.

This is not a transsexual blog. It is the blog of a pretty run-of-the-mill woman with a quirky sense of humor. There will be some transsexual stuff weaved in, no doubt, because-- well, just because. Hopefully that will be a smallish part of it. If it's not well, then, sorry. It is what it is. I'm going to write about whatever fancies me at the moment.

I never even thought about having a blog but people keep telling me, "you need to write a blog." So-- ummm..., here it is!

If you would like to ask me a question you can either click HERE or you can email it to 'chelle at finallychelle.com'.

If you'd like to find out more about me please check out Essential Chelle to learn more than you'd probably care to know!



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Feb 23, 2012
@ 7:05 pm
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27 notes

Low Calorie Crab and Shrimp Stuffing For Tonight’s Chicken I was looking for a low calorie way to jazz up boneless, skinless chicken breasts without using butter, breadcrumbs, eggs or mayonaise. So I combined the above ingredients— and it tastes wonderful even BEFORE I put it in the oven. “But Chelle, why did you use canned shrimp and crab and mostly powdered spices?” Because I wanted to keep it quick and simple. This stuffing took only 10 minutes to put together. The only thing I would have added— that I didn’t have, on-hand— is dill. Over a pound (18 oz) of this shrimp and crab stuffing has only 369 calories and is loaded with protein from the shrimp, crab and yogurt (49 grams). I would gladly eat this as a meal, by itself— or perhaps put it on top of a corn tortilla and heat in a pan lightly sprayed with olive oil cooking spray. It could be very versatile. I’m about to stuff the chicken breasts and let it all cook to perfection. -salivatingfordinneralreadychelle

Low Calorie Crab and Shrimp Stuffing For Tonight’s Chicken

I was looking for a low calorie way to jazz up boneless, skinless chicken breasts without using butter, breadcrumbs, eggs or mayonaise.

So I combined the above ingredients— and it tastes wonderful even BEFORE I put it in the oven.

“But Chelle, why did you use canned shrimp and crab and mostly powdered spices?”

Because I wanted to keep it quick and simple.

This stuffing took only 10 minutes to put together. The only thing I would have added— that I didn’t have, on-hand— is dill.

Over a pound (18 oz) of this shrimp and crab stuffing has only 369 calories and is loaded with protein from the shrimp, crab and yogurt (49 grams).

I would gladly eat this as a meal, by itself— or perhaps put it on top of a corn tortilla and heat in a pan lightly sprayed with olive oil cooking spray.

It could be very versatile.

I’m about to stuff the chicken breasts and let it all cook to perfection.

-salivatingfordinneralreadychelle

  1. pnutbuttertits said: I totally just bookmarked this. Becase YUM
  2. asensibleheartt said: do you have any idea how much sodium is in this? i really want to try it when i’m home but my system is super duper sensitive to lots of salt (the reason why the food here at school makes me so sick) and the powdered spices make me a little hesitant.
  3. ramblingsofasortadomesticgoddess said: Your green onions are so pretty! Ours over here are so icky looking! I have to buy two bunches just to have enough for whatever I’m cooking that would normally just need one bunch! =/ Oh, and if I weren’t pregnant, that stuffing would be amazing!
  4. cherokeepurple said: Want recipe!
  5. mayberedbird said: that looks incredible
  6. chronically-awesome said: You could whisk up a couple of egg whites and make “shrimpy crabby patties” out of it also! Or mix in some hot sauce and a teeny bit of lowfat cream cheese and bake in wonton skins in muffin tins for “crab rangoon”!
  7. finallychelle posted this