So much flavor... so few ingredients. Rock on, chicken cutlet!
One 5-oz. raw boneless skinless lean chicken breast cutlet
1/2 tsp. dry ranch dressing/dip mix
1 tbsp. precooked real crumbled bacon (like the kind by Oscar Mayer)
Spices: black pepper
Preheat oven to 375 degrees.
Spray a baking pan with nonstick spray. Season each side of the chicken with a dash of black pepper, and then place the chicken in the pan. Season the top of the chicken with ranch dressing/dip mix.
Evenly place bacon over the top of the chicken. Use a spatula or the back of a spoon to gently press down and help the bacon adhere.
Bake in the oven until chicken is fully cooked, 20 - 25 minutes.
MAKES 1 SERVING
PER SERVING (1/3rd of recipe, 5 pieces): 143 calories, 5g fat, 452mg sodium, 11g carbs, 0g fiber, 1g sugars, 14g protein -- PointsPlus™ value 4*
We could eat an entire batch of these by ourselves in one sitting -- good thing they're so low in calories!
One 15-piece box frozen Athens Mini Fillo Shells
3 wedges The Laughing Cow Light Creamy Swiss cheese
One 5-oz. can albacore tuna in water, drained and flaked
Spices: salt, black pepper
Preheat oven to 350 degrees.
Place shells on a baking sheet sprayed lightly with nonstick spray. Bake in the oven until shells are golden brown, about 5 minutes. Set aside to cool.
Place cheese wedges in a microwave-safe bowl and microwave for 30 seconds, or until softened. Stir until smooth. Add tuna and a dash each salt and pepper. Mix well.
Evenly distribute the cheesy-tuna mixture among the baked shells, about half a tablespoon per shell.
MAKES 3 SERVINGS