RECIPE OF THE DAY! LOW CALORIE LETTUCE WRAP

A certain restaurant that we frequent serves the most delicious lettuce wraps. This is a close take on mimicking these tasty, lean wraps I just took a few things out to keep the calorie count down.

This is not only absolutely delicious, but it is a great snack or lunch. For those of us
that can eat chicken, this chicken has a dressing that goes over it to help keep it moist.
Refrigerate any leftovers and enjoy them cold as a snack for later! YUM So Incredible! ENJOY!!

Recipe make 8 wraps

30 Minutes to Prepare and Cook


Ingredients:

2 chicken breasts (boneless, skinless)tyson works well!!

1 cup chopped or sliced raw onion

1 cup chopped or sliced green bell pepper

1 cup sliced cucumber

1 cup tomato (either chopped or cherry
tomatoes)

8 large Romaine lettuce leafs (2 for ea.)

1 cup Kraft Fat Free Italian Dressing or your personal fav


Directions:

1. Cook/brown chicken in skillet (I like to use my George Foreman).

2. Chop chicken into small bite-size pieces.

3. Chop all veggies: onion, green pepper, cucumber, tomato.

4. Wash and pull apart lettuce leaves.

5. Inside lettuce leaf, place about 1/2 cup (or half of one breast) of chicken, 1/4 cup of onion, green pepper, cucumber, and tomato. Drizzle top with 2 tblspn. of Italian dressing. (or your personal fav.)

6. Roll lettuce as if you were making a burrito, folding the bottom in first, then from side to side; making a tight roll.


225 Calories: Per 1 wrap Serving

RECIPE OF THE DAY! CRUSTLESS MINI EGGPLANT PIZZAS

Ditch the crust and boost your veggie intake with these eggplant "pizzas."

Really delicious and so easy, light and quick. I love loading these mini pizzas with any and all type of veggies-onions, peppers, spinach, mushrooms ect. Also I love to use fresh tomatoes (subbed in for tomato sauce). Pretty filling as well, you can change the cheese to feta,fat free swiss or any other cheese of your choosing. It will be a big hit with the kids too, if the kids like it life becomes so simple at dinner time. ENJOY!!!


Servings Per Recipe: 4

17 Minutes to Prepare and Cook


Ingredients:

1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices

4 teaspoons olive oil

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1/4 cup pasta sauce

1/2 cup shredded part-skim mozzarella cheese


Directions:

1. Preheat the oven or toaster oven to 425 degrees F.

2. Brush both sides of the eggplant with the oil and season with the salt and pepper.

3. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once.

4. Spread 1 tablespoon of pasta sauce on each eggplant slice. Top with the shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot.


119 Calories: Per 1 Serving