Low Cal. Cordon Bleu (Hungry Girl)

Ingredients:
One 5-oz. raw boneless skinless lean chicken breast cutlet
1 wedge The Laughing Cow Light Original Swiss cheese, room temperature
1 oz. (about 3 slices) 97 - 98% fat-free ham slices
salt and black pepper, to taste

Directions:
Preheat oven to 350 degrees.

Put chicken in a large sealable plastic bag, squeeze out as much air as you can, and seal. Using a meat tenderizer or a can, carefully pound chicken through the bag until it is about 1/4-inch thick. Remove chicken from the bag, and season to taste with salt and pepper on both sides.

Lay the chicken flat and spread the cheese wedge over it. Evenly layer the ham slices on top of the cheese. Starting with one of the longer sides (or any side, if it's square), tightly roll up the chicken breast cutlet, and secure with toothpicks.

Place chicken roll in a baking dish lined with foil and/or sprayed with nonstick spray, and then cover the baking dish with foil.

Bake in the oven for 20 minutes. Carefully remove the foil covering the dish. Continue to bake (uncovered) for an additional 15 minutes, or until chicken is cooked through. Enjoy!

MAKES 1 SERVING

Serving Size: 1 chicken cordon bleu (entire recipe)
Calories: 222
Fat: 4.5g
Sodium: 692mg
Carbs: 2g
Fiber: 0g
Sugars: 1g
Protein: 40g

Cheese Veggie Stacks (Hungry Girl)

This recipe is pretty tasty for being completely meatless.  The eggplant gives the recipe volume without increasing the calorie count too much.  This one really reminds me of a noodle-less veggie lasagna.  I didn't remove the eggplant skin but Lisa suggest I do next time. 

Ingredients

1 large portobello mushroom, cliced into 1/2 in wide strips
1 medium eggplant, ends removed
2 small zucchinis
1 cup canned tomato sauce with Italian seasonings
1/2 cup canned spinach, drained and thoroughly patted dry
1/2 cup fat-free ricotta cheese
2 tablespoons chopped basil
1 teaspoon reduced-fat parmesan-style grated topping
1 teaspoon dried minced onion
1/8 teaspoon salt
1/4 teaspoon garlic powder
dash nutmeg

Directions

Preheat oven to 425 degrees.
Slice eggplant in half lengthwide. Cut each half lengthwise into three slices. Cut off rounded sides of the two outer slices, so that all slices are flate on both sidse.
Cut zucchini on a diagonal into 1/2 inch wide slices. Discard the ends.
Set out a few layers of paper towels. As you cook veggies in the next few steps, transfer them to the paper towels to drain excess moisture.
Spray a large pan evenly with nontick spray and bring to medium-high heat on the stove.
Lay zucchini slices flat in the pan and cook for 3 minutes per side. Premove from pan and place on paper towels.
Remove pan from heat and re-spray. Cook mushroom slices for 2 minutes per side. Remove from pan and place on paper towels.
Remove pan from heat and re-spray. Cook eggplant slices for 3 minutes per side. Remove from pan and place on paper towels.
In a small dish, combine spinach, ricotta cheese, basil, minced onion, salt, garlic powder, and nutmeg. Stir well and set aside.
Spray a deep oven-safe pan with nonstick spray. Place half of the tomato sauce in the center of the pan, and place two eggplant slices side by side over the sauce, leaving an inch or so between them. These slices are the bases for the two "stacks."
Spread about one-fourth of the spinach misture on top of each slice. Then layer about one-fourth of the zucchini and mushroom slices on top of each stack. Over each veggie layer, add another eggplant slice.
Spread the rest of the spinach mixture on top of the stacks. Layer remaining zucchini and mushroom slices.
Cover stacks with remaining eggplant slices. Finish it all off with the rest of the tomato sauce and the Parm-style topping.
Bake in the oven for 25 minutes.

Makes 2 servings.

191 calories, 1.25g fat, 930mg sodium, 34g carbs, 13g fiber, 14g sugars, 14g protein per serving

No Potato potato salad (made with Cauliflower)—(Hungry Girl)

 This is a pretty tasty alternative to potato salad with a lot less calories.  I think it ended up being a little "wetter" than I would like so I would add another small to medium cauliflower to the mix.  Also, if you don't like a lot of dill, I would either omit or cut the amount down a bit to taste.  Be sure to let sit in the fridge for a few hours (even better if you let it sit overnight).

 Ingredients:
1 large head cauliflower, roughly chopped
6 hard-boiled egg whites, chilled and chopped
1/2 envelope ranch dressing/dip mix
1 1/2 cups fat-free mayonnaise
1/2 cup fat-free sour cream
3 tbsp. Hellmann's/Best Foods Dijonnaise
2 tbsp. fat-free non-dairy liquid creamer (like the one by Coffee-mate)
1 cup diced red onion
2 celery stalks, diced
1/4 cup chopped chives
3 tbsp. seasoned rice vinegar
2 tbsp. chopped dill
2 tbsp. chopped parsley
1/4 tsp. salt
Optional garnish: paprika

Directions:
Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave for 6 - 8 minutes (until cauliflower is soft). Meanwhile, in a medium bowl, mix together the ranch mix, mayo, sour cream, Dijonnaise and salt. Set aside. Once cool enough to handle, drain any excess water from the cooked cauliflower. Lightly mash just 2 cups of the cauliflower, and then place in a blender. Add creamer and puree or pulse until blended. (Don't worry if it isn't completely smooth.) Pour mayo mixture into the blender and mix until blended and creamy. Chop the rest of the cauliflower into small half-inch pieces. Place these cauliflower pieces in a large bowl, and add the onion, celery and vinegar. Toss and let sit for 5 minutes. Pour the blender mixture over the vegetables and mix well. Add the chopped egg whites, chives, dill and parsley, and fold them in. Chill for several hours. If you like, sprinkle with paprika just before serving. P.S. This stuff tastes EVEN BETTER the day after it's prepared! MAKES 10 SERVINGS

Serving Size: 2/3 cup (1/10th of recipe)
Calories: 89
Fat: 1.25g
Sodium: 710mg
Carbs: 16.5g
Fiber: 2.5g
Sugars: 7g
Protein: 4.5g