Chicken Cordon Bleu

Another one of my favorite dishes. I have this for dinner about 2-3 times a week.



Ingredients:

One 5-oz. raw boneless skinless lean chicken breast cutlet
1 Laughing Cow Light Original Swiss cheese wedge (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.

MAKES 1 SERVING

Serving Size: ENTIRE RECIPE
Calories: 222
Fat: 4.5g
Sodium: 692mg
Carbs: 2g
Fiber: 0g
Sugars: 1g
Protein: 40g

Shrimp and Grits

I'm a huge fan of the Food Network and Paula Deen's recipes look so deliciously-fattening. I'm so happy that hungry girl decided to make over one of her recipes.



Ingredients:

Grits

1/2 cup quick-cooking grits
1 Laughing Cow Light Original Swiss cheese wedge (room temperature)
1/2 cup shredded fat-free cheddar cheese
1 tbsp light butter

Shrimp

8 oz. raw shrimp, peeled, tails removed, deveined, patted dry
1/2 cup thinly sliced scallions
2 tbsp. precooked real crumbled bacon (Hormel is good brand)
1 tbsp. chopped fresh parsley
1 tsp. lemon juice
1/2 tsp. minced garlic
Optional: Tabasco sauce

Directions:

In a medium pot, bring 2 cups water to a boil on the stove. Add grits and salt and stir well. Reduce heat to lowest setting. Stirring occasionally, cook until water has been absorbed, about 6 - 7 minutes. Remove from heat and stir in shredded cheese, cheese wedge, and butter. Cover and set aside until ready to serve.

Bring a large pan sprayed with nonstick spray to medium heat on the stove. Add shrimp and cook until pink and just done, about 3 minutes, flipping halfway through cooking. Add scallions, parsley, lemon juice, and garlic. If you like, add a dash or two of Tabasco. Stir well and remove from heat.

Serve grits topped with shrimp and bacon.

MAKES 2 SERVINGS

Serving Size: 1/2 of recipe
Calories: 380
Fat: 8g
Sodium: 900mg
Carbs: 40g
Fiber: 2.5g
Sugar: 1g
Protein: 40g