Wedding stuff...

Last week James, Jaime, Pete and I were lucky enough to head out to Vegas for a couple days to do some wedding stuff.  Such as, actually see the place we are getting married.  That's right, I had never been to this place before, but my dad assured me that it was very nice.  And that it was.  I am really getting excited now that I have actually been to this place and I saw for myself how pretty it actually was.  The ceremony is going to be right off one of the greens, next to a water fall and pond area.  It's going to be at 6pm just as the sun is setting and behind us you will be able to see the glorious, magnificent lights of the Las Vegas strip.  Then we will head to the patio area, which is equipped with fire pits, for cocktail hour.  After that we will head inside to the country club restaurant area for dinner and then getting our boogie on. 
I signed a contract with our DJ, who had amazing reviews from his references and has been doing this for quite some time, so I am really excited that he is going to keep the party hopping into the night.
We also met with the florist who will hopefully be able to make sense of my ranting and Jaime's directions to make some very nice centerpieces and bouquets. 
Last but not least we visited the bakery to try some cupcake flavors.  The flavor (it's a secret) that I'm going to be getting for the wedding was not in season, so we tried a couple different flavors....  Maple bacon (my favorite because it had actual pieces of bacon in the cupcake!), Snazzleberry, Cinnamon Toast and Apple Cider.  You will just have to wait and see what I have in store for the cupcakes at the wedding :)
On a side note, there were an abundance of transvestites at the Tropicana.  From Tuesday to Saturday we saw 12.  And that includes one "woman" who was walking down the hallway on our floor with no shoes on, disheveled hair and make up that was a mess.  "She" proceeded to go to the elevators, did not push any buttons to go down, got into the elevator and literally stood in the corner.  I assume "she" was doing the walk of shame after a night of, well....  It turns out, we found out after Pete asked the woman at the front desk, there was an "underground tranny convention" going on.  Only in Las Vegas! 
Don't forget to visit our website for more information! Make sure you turn up the volume for an awesome soundtrack.  :)

Chicken Rollatini with Prosciutto and Cheese

This receipe was delicious!  Unfortunately I did not take any pictures of my creation, so below is a picture from the website where I got the recipe.  Obviously mine did not look like this, but it was still good :)

Servings: 8, Serving size: 1 breast, WW points: 4, Calories: 168.6, Fat: 6.4g, Protein: 22.1g, Carbs: 4.6g, Fiber: .7g, Sugar: 0g

Ingredients:
8 thin chicken cutlets, 3 oz ea.
4 (2.8oz) slices thin lean prosciutto, sliced in half
4 slices reduced fat provolone or mozzarella, sliced in half (I used mozz and I only had shredded, I highly recommend using th slices, so much easier)
1/2 cup whole wheat Italian seasoned breadcrumbs (I only had white unseasoned breadcrumbs, so I used that and a little bit of Italian seasoning)
1/4 cup romano cheese (or parm) (I used parm)
1 lemon, juice of
1 tbsp olive oil
Fresh pepper
1/4 red onion, sliced
Olive oil non-stick spray (I used Pam Olive Oil)

Directions:
Wash and dry cutlets well with paper towels.  Combine breadcrumbs and parm in one bowl and olive oil, lemon juice and pepper in another bowl.
Preheat oven to 450 degrees.  Lightly spray baking dish with Pam.
Dip the chicken in the lemon-oil mixture, then into the breadcrumb mixture to coat well. 
Place each cutlet on a work surface such as a cutting board and lay 1/2 slice proscuitto, 1/2 slice mozz and a few chuncks of red onion on one side of the chicken cutlet.
Roll and place seam side down in a baking dish (you don't need to use toothpicks at all). Repeat with the remaining chicken.  When finished, top with remaining crumbs and spray lightly with oil. 
Bake for 25-30 minutes. Serve immediately.