PrintStop making the potato a side dish and make it the main event by stuffing it with broccoli, cheese and chicken.
Broccoli, Cheese and Chicken Stuffed Potato
Ingredients:
1 medium potato (2-¼-inch to 3-¼-inch diameter)
1 cup frozen broccoli
2 oz. cooked chicken strips
1 oz. fat-free mozzarella cheese – fat free
Directions:
Wash potato and pat dry. Pierce potato several times with a fork and microwave until fork tender; let cool for a few minutes. Once potato is fork tender, slit open lengthwise. Stuff potato with thawed broccoli and cooked chicken strips. Top with cheese and microwave until heated through. Serve.
Romaine Salad
Ingredients:
2 cups lettuce, romaine or lettuce of choice
2 tbsp. canned chickpeas, (garbanzo beans)
1/4 tsp. garlic powder
1 tbsp. fresh lemon juice
1/3 tbsp. olive oil
Directions:
Whisk garlic powder with lemon juice and olive oil for the dressing. Rinse and dry lettuce; place in a salad bowl and top with chickpeas. Toss with dressing and serve.
Also Include: 2/3 cup red or green grapes
Nutrition Facts (Per Serving):
Calories: 495
Calories from Fat: 64.3
Total Fat: 7.9 grams
Saturated Fat: 1.5 grams
Cholesterol: 37 milligrams
Sodium: 531.9 milligrams
Total Carbohydrate: 81.6 grams
Net Carbohydrate: 69.7 grams
Dietary Fiber: 11.9 grams
Sugars: 22.3 grams
Protein: 32.2 grams
Vitamin A: 180.6 %
Vitamin C: 220.1 %
This featured recipe is from the eDiets Weight-Loss Meal Plan.
Email Page
