LaaLoosh » 7 Point

Parmesan Artichoke Pasta Recipe – 7 Points +

LaaLoosh — Mon, 23 Jan 2012 15:59:39 +0000

This delicious Parmesan Artichoke Pasta Recipe is not only an easy Weight Watchers dinner idea, it’s a truly gourmet dish that has just 7 Points + per serving. The fresh garlic, white wine and artichokes are such a delicious combination! And it’s so refreshing to enjoy a pasta recipe that’s not so typical. The artichoke really helps to bulk up the pasta, so you end the meal feeling very satisfied. This Parmesan Artichoke Pasta recipe goes great with arugula salad or a fresh tomato basil salad – it’s so good! Enjoy.

Parmesan Artichoke Pasta Recipe

A refreshing twist on traditional pasta recipes, this delightful Parmesan Artichoke Pasta Recipe is just 7 Points +, making it a great idea for a quick, weeknight dinner.

Ingredients

8oz whole wheat fettuccine noodles
16oz artichoke hearts, frozen or canned (drained and rinsed if using canned)
1/2 cup fresh parsley, finely chopped
1/2 cup white wine
1/2 cup Parmesan cheese, shredded
1/4 cup shallots, minced
5 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper

Instructions

Prepare pasta according to package instructions.
Meanwhile, spray a large, nonstick skillet with non-fat cooking spray and set over medium-high heat.
Add in the shallots and garlic and sauté until tender, about 3-4 minutes.
Then add in the wine and artichokes and cook until most of the alcohol has been reduced and the artichokes are cooked through (about 10 minutes).
Next, mix in the parsley, salt, and pepper and sauté for another 3-4 minutes.
Drain pasta, and then place into a large bowl.
Toss pasta with artichoke mixture and add in the Parmesan cheese. Serve immediately.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegan

Diet tags: Reduced fat, High protein

Culinary tradition: Italian

Entire Parmesan Artichoke Pasta recipe makes 4 servings
Serving size is about 1 ½ cups
Each serving = 7 Points +

PER SERVING: 305 calories; 4g fat; 50g carbohydrates; 14g protein; 11g fiber

Fish Tacos Recipe – 7 Points +

LaaLoosh — Thu, 19 Jan 2012 15:38:53 +0000

The perfect quick and easy weeknight dinner recipe idea, these Fish Tacos are a breeze to make and taste amazing. They are so fresh and light, and are just 7 Points + for two tacos. Pair it with a 0 Points + Weight Watchers Soup Recipe or some roasted vegetables for a complete and healthy meal. I used Alaskan cod in my fish tacos recipe, but really, a wide variety of fish can be used, and as long as you aren’t using a very fatty fish (like salmon), it shouldn’t affect the Points + value much, if at all. These were so easy to make, and were a hit with my husband, so I’ll definitely be making these fish tacos again soon!

Fish Tacos Recipe

Light and fresh tasting, these easy fish tacos are a snap. Loaded with fresh cabbage, tender fish, and tangy pico de gallo, each satisfying serving has just 7 Points +.

Ingredients

1lb of Alaskan cod, chopped into bite size pieces
6 corn tortillas
1 cup shredded cabbage
1/2 large red onion, chopped
1/3 cup fresh cilantro, chopped
1/2 cup fresh or prepared pico de gallo
1 lime, freshly squeezed
Zest from 1 lime
1 tsp paprika
1 tsp cumin
1 tsp salt
1/2 tsp pepper

Instructions

Spray a large nonstick skillet with non-fat cooking spray and set over medium high heat.
Add in the fish, salt, pepper, paprika, cumin, lime juice, and lime zest. Saute until fish is cooked through, about 10-12 minutes.
Meanwhile, toast tortillas in a toaster oven until slightly charred and warmed through, about 3-4 minutes.
Divide fish evenly amongst the tortillas, and top with pico de gallo, cabbage, red onion and cilantro.
Serve with fresh lime wedges.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Diet type: Pescatarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 3

Culinary tradition: USA (General)

Entire recipe makes 3 servings
Serving size is 2 fish tacos
Each serving = 7 Points +

PER SERVING: 280 calories; 4g fat; 28g carbohydrates; 33g protein; 3g fiber

Shrimp Enchilada Casserole Recipe – 7 Points +

LaaLoosh — Tue, 30 Aug 2011 12:00:01 +0000

photo credit: kaboodle

Looking for a quick and easy summer casserole recipe that won’t use up a lot of Daily Weight Watchers Points Plus allowance? Well this delicious Shrimp Enchilada Casserole Recipe will definitely fit the bill. Full of fiber and protein, each satisfying serving is just 7 Points +, and is a wonderful healthy dinner idea that the whole family can enjoy. Classic enchilada flavors are combined with low calorie shrimp and bulked up with fresh vegetables in this low points plus casserole, and the end result is pretty darn tasty. It doesn’t take too long to throw together, which makes it a great choice when you need a quick and easy weeknight dinner idea that’s also Weight Watchers friendly. So get those casserole dishes out, folks!!

Shrimp Enchilada Casserole Recipe

A healthy and low calorie casserole that tastes great and has just 7 Points + for a nicely sized serving? Yes, please! This Shrimp Enchilada Casserole is a great idea for a quick, low fat dinner in a pinch. It tastes fantastic and is loaded with good for you ingredients too.

Ingredients

1 lb peeled cooked shrimp, tails removed, diced
12 corn tortillas
2 4-ounce cans chopped green chiles, (not drained)
2 cups canned green enchilada sauce
1 cup red onion, diced
1 cup fresh tomatoes, seeded and diced
1 cup zucchini, diced
1 15-ounce can black beans
1 cup reduced-fat Mexican-style cheese blend, shredded
1/2 cup chopped fresh cilantro

Instructions

Preheat oven to 425°F.
Spray a 9-by-13-inch glass baking dish with non-fat cooking spray.
Combine shrimp, zucchini, tomatoes, chiles, onions, and 1/2 cup enchilada sauce in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes.
Spread 1/4 cup enchilada sauce in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread black beans evenly over the tortillas.
Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce over the tortillas. Cover with foil.
Bake the casserole until it begins to bubble on the sides, about 20 minutes.
Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more.
Top with cilantro, cut into 6 equally sized portions, and serve.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Diet type: Pescatarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 6

Culinary tradition: Mexican

Entire recipe makes 6 servings
Serving size is 1/6th of casserole
Each serving = 7 Points +

PER SERVING: 277 calories; 5 g fat ; 34 g carbohydrates; 27 g protein; 8 g fiber

Whole Wheat Tuna Noodle Casserole Recipe – 7 Points +

LaaLoosh — Mon, 01 Aug 2011 12:00:03 +0000

Tuna Noodle Casseroles were always a staple in my house growing up. It was a very inexpensive and easy meal to prepare, and it was the only seafood my parents could get my sister and I to eat. As an adult, I still have a love for this creamy, cheesy comfort food recipe, and have been looking for some good Weight Watchers Tuna Casserole Recipes to try out. In fact, I actually posted another one back in February that is similar, but is two Points + higher that this recipe and also uses asparagus. But I felt like I could do better. So after playing with a few different versions, I created a healthy Tuna Noodle Casserole Recipe that still has all the cheese and carbohydrates, but also has more fiber and less fat. Though it’s not a super low calorie dish, 7 Points + isn’t a bad compromise for 1 1/3 cups. I mean, we are talking about lots of pasta and cheese here, people! I could’ve lowered it a Point or two by using less pasta or cheese, or doing without the breadcrumbs, but I seriously love this dish so much, I just didn’t want to sacrifice too much taste and texture. Though pair it with some roasted vegetables or some zero Points Plus side dishes, and you’ve got a pretty big and satisfying meal.Enjoy!

Tuna Noodle Casserole Recipe

A healthier take on a traditional comfort food recipe, this light Tuna Noodle Casserole has all the flavors and textures you’d expect, but with just 7 Points + per serving. Very filling and satisfying, you won’t be disappointed with the size of each serving! Creamy and cheesy, this is one WW Casserole Recipe that tops my list of favorites.

Ingredients

12 ounces canned chunk light tuna in water, drained
8 ounces whole-wheat egg noodles
1 cup frozen peas, thawed
3/4 cup finely grated reduced fat Parmesan cheese
3/4 cup reduced fat Cheddar cheese, shredded
8 ounces mushrooms, sliced
1 medium onion, finely chopped
1/2 cup dry white wine
1 tbsp reduced sodium soy sauce
2 cups nonfat milk
1/2 tsp salt
1 tsp freshly ground pepper
1/2 cup coarse whole wheat breadcrumbs

Instructions

Cook egg noodles according to package directions. Drain and rinse and set aside.
Position rack in upper third of oven and preheat broiler.
Meanwhile, spray large ovenproof skillet with nonfat cooking spray and set over medium-high heat. Add onion, mushrooms and salt and cook, stirring often, until the onion is softened but not browned, about 5 minutes.
Add wine and cook until evaporated, 4 to 5 minutes.
Add milk, soy sauce and pepper and bring to a simmer, stirring constantly.
Stir in tuna, peas and 1/2 cup Parmesan, and ½ cup Cheddar cheese until evenly incorporated. Then, stir in the noodles (the pan will be very full). Remove from the heat.
Sprinkle the casserole with breadcrumbs and the remaining Parmesan and Cheddar cheese. Broil until bubbly and lightly browned on top, 3 to 4 minutes.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Diet type: Pescatarian

Diet tags: Reduced fat, High protein

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

Entire recipe makes 6 servings
Serving size is about 1 1/3 cups
Each serving = 7 Points +

PER SERVING: 304 calories; 6 g fat; 34 g carbohydrates; 31 g protein; 5 g fiber

Filet Mignon Recipe with Caramelized Onions and Gorgonzola – 7 Points +

LaaLoosh — Wed, 15 Jun 2011 21:28:32 +0000

Serve Dad this juicy, flavorful, Filet Mignon with Gorgonzola and Caramelized Onions for his Father’s Day Dinner this Sunday, and it’s sure to be a hit! With just 7 Points + per serving, this easy steak recipe is the perfect dish for the manly, meat-loving man, but yet also an ideal dish for a Weight Watcher. The flavors are fantastic and rich, and it tastes nothing like a low calorie steak recipe. Though it’s not an official one of Weight Watchers Steak Recipes, this tasty meal is oh so yummy, and tastes every bit as fabulous as a Filet Mignon should. Pair it with some grilled asparagus, my Ranch Roasted Red Potatoes, or my 0 Points + Tomato Cumin Salad. So if you are looking for a good Father’s day Recipe idea that will thrill Dad, but still keep you on track with your daily Points Plus allowance, give this dish a try!

Filet Mignon Recipe with Caramelized Onions and Gorgonzola

A fabulous idea for a low calorie Father’s Day Dinner, this delicious Filet Mignon Recipe with Caramelized Onions and Gorgonzola cheese is to die for. Juicy and flavorful, it’shard to believe that each serving is just 7 Points +. Treat Dad (and yourself!) this Sunday to a gourmet low calorie dinner that will satsify everyone and still keep you from going overboard with your Weight Watchers Points Plus Allowance.

Ingredients

1 lb filet Mignon, (about 1-1 1/4 inches thick), trimmed and cut into 4 steaks
2 large onions, sliced
1/2 cup fat free beef broth
1 tbsp balsamic vinegar
1 tbsp brown sugar
2 tbsp light butter (I used Brummel & Brown)
1 tsp salt
1/2 tsp freshly ground pepper
1/3 cup Gorgonzola or blue cheese, crumbled

Instructions

Heat 1 tbsp butter in a large skillet over medium heat. Add onions and brown sugar and cook, stirring often, until the onions are very tender and golden brown, about 15 minutes.
Add broth, vinegar and 1/2 teaspoon salt and cook, stirring, until the liquid has almost evaporated, 3 to 4 minutes more. Transfer the onions to a bowl; cover to keep warm. Clean and dry the pan.
Sprinkle the remaining salt and the pepper on both sides of each steak.
Heat the remaining 1 tablespoon butter in the pan over medium-high heat. Add the steaks and cook until browned, 3 to 5 minutes.
Turn them over and top with cheese. Reduce heat to medium-low, cover and cook until the cheese is melted and the steaks are cooked to desired doneness, 3 to 5 minutes for medium-rare.
Serve the steaks with the caramelized onions.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Diet tags: High protein

Number of servings (yield): 4

Culinary tradition: USA (Traditional)

Entire recipe makes 4 servings
Serving size is 1 steak
Each serving = 7 Points +

PER SERVING: 280 calories; 12g fat; 11 g carbohydrates; 36g protein; 2 g fiber

Chipotle Lime Chicken Tacos Recipe – 7 Points +

LaaLoosh — Thu, 26 May 2011 16:19:02 +0000

photo credit: the homesick texan

No matter how healthy I eat, I will NEVER stop loving Mexican Food. There’s something about a greasy, messy taco that just gets me all excited. But, if I want to stay on track with my weight loss goals, those greasy tacos, and all my other favorite Mexican recipes are only to be indulged in very very rarely. So, to get my fix in the meantime, I make this delicious Chipotle Lime Chicken Tacos Recipe, which have 7 Points + for 2 tacos. They are very nicely sized and full of fabulous flavor, so it helps to keep me feeling deprived. My family also loves them, so they make a great healthy weeknight dinner idea too.And I love that they are so quick and easy to prepare. When I’m feeling ambitious, I like to make my own salsa, and use that instead of the pre-made, jarred kind and it tastes SO much more fresh and flavorful. If you are a taco fiend, these delicious low calorie chicken tacos will surely become a staple on your menu!

Chipotle Lime Chicken Tacos Recipe

Full of flavor and zing, these low calorie Chipotle Lime Chicken Tacos are a dieting Mexican food lover’s best friend. Get your fix for tacos with this healthy chicken taco recipe and feel satidfied…not deprived. Each 2 taco serving has just 7 Points +!

Ingredients

1 lb boneless skinless chicken breasts, sliced into strips
8 corn tortillas
1 large red onion, sliced
1 green bell pepper, seeded and sliced
4 cloves garlic, minced
Juice from one lime
1 tsp lime zest
1 small jalapeño pepper, seeded and minced
1/2 tsp salt
1/4 tsp black pepper
1 tbsp ground cumin
1/2 tbsp ground chili chipotle
1/2 cup salsa (the kind in a jar or fresh is fine)
1/3 cup chopped fresh cilantro
Sliced scallions and chopped fresh tomatoes for garnish

Instructions

Preheat oven to 300°F. Wrap tortillas in foil and bake until heated through, 10 to 15 minutes.
Season chicken with salt, pepper and cumin. Spray a large nonstick skillet with nonfat cooking spray and place over high heat until very hot.
Add chicken and cook, stirring until browned on all sides, about 6 minutes. Transfer to a bowl and cover with lime juice.
Reduce heat to medium and add spray skillet again with the nonfat cooking spray. Add onion and cook, stirring, until they start to become transparent, about 3 to 5 minutes.
Add bell pepper, lime zest, garlic, jalapeño and chili chipotle. Cook, stirring, until peppers are bright green but still crisp, 2 to 3 minutes more.
Stir in salsa and reserved chicken. Cook, stirring, until chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro. Spoon into warmed tortillas and garnish with scallions, tomatoes.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Diet (other): Reduced fat, High protein

Number of servings (yield): 4

Meal type: lunch

Culinary tradition: Mexican

Entire recipe makes 4 servings
Serving size is 2 tacos
Each serving = 7 Points +

PER SERVING: 263 calories; 3g fat; 30 g carbohydrates; 32 g protein; 5 g fiber

BBQ Chicken Wrap Recipe – 7 Points +

LaaLoosh — Thu, 28 Apr 2011 22:58:15 +0000

BBQ Chicken Salads are one of my favorite healthier entrees to order when I go out to eat. But since a salad isn’t always able to fill me up, I took a traditional barbecue chicken salad recipe and rolled it into a high fiber wrap making it a VERY satisfying, healthy lunch idea. By bulking the dish up with some flavorful veggies, and choosing a low carb tortilla wrap like Large La Tortilla Factory Whole Wheat Low Carb Tortillas, I was able to create a low calorie chicken wrap recipe that still packs in all the tasty BBQ flavors we all know and love. Chow down on the whole, very nicely sized wrap for just 7 Points +. And though it’s sot and official one of Weight Watchers Recipes, this makes a great low calorie lunch or dinner idea for anyone counting their calories. Enjoy!

Barbecue Chicken Wrap Recipe

Looking for healthy chicken wrap recipes that actually leave you feeling satisfied? This BBQ Chicken Wrap is the perfect solution! Just 7 Points + for the entire wrap. It’s loaded with tasty veggies and a delicious, creamy BBQ sauce.

Ingredients

4 large, high fiber tortillas (I used Large La Tortilla Factory Whole Wheat Low Carb Tortillas)
8 oz shredded, skinless rotisserie chicken breast
1/2 cup prepared barbecue sauce
1 cup canned black beans, drained and rinsed
1/2 cup corn (thawed if frozen, drained if canned)
1/2 cup shredded carrots
1 cup shredded cabbage
1/2 cup red onion, diced
1/4 cup fresh cilantro, chopped
1/2 cup reduced-fat sour cream
Juice from 1 lime, freshly squeezed

Instructions

Place a large nonstick skillet over medium-high heat. Add all ingredients except tortillas, carrots, cilantro and cabbage; stir to combine. Cook until hot, 4 to 5 minutes.
In a separate bowl, combine cabbage, carrots, and cilantro.
Assemble the wraps by equally diving the cabbage mixture between the 4 tortillas, and place in the center of each tortilla. Top with one-fourth of the chicken mixture; roll as you would a burrito.
Slice in half diagonally and serve warm.

Preparation time: 15 minute(s)

Cooking time: 5 minute(s)

Diet (other): Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 4

Meal type: lunch

Culinary tradition: USA (Southwestern)

Entire recipe makes 4 servings
Serving size is 1 wrap
Each serving = 7 Points +

PER SERVING: 206 calories; 5g fat; 34 g carbohydrates; 33 g protein; 14 g fiber

Hamburger Macaroni Casserole Recipe – 7 Points +

LaaLoosh — Thu, 07 Apr 2011 21:21:51 +0000

Seeking a yummy, low calorie comfort food recipe? Then you came to the right post today, people! If you’ve ever indulged in any of the processed, high sodium, deliciously unhealthy Hamburger Helper Recipes, then you know what I’m talking about when I say that no matter how fattening/bad for you/practically poison those Hamburger Helper Macaroni Casseroles are, they sure do taste yummy. So instead, I played around with some recipes, and came up with this rockin’ version. Super high in fiber, high in protein and way low in fat, this delicious dish not only tastes great, it’s pretty good for you too! With the addition of some veggies and using better quality pasta and ground beef, Hamburger Macaroni Casserole Recipes can be indulged in once again! Enjoy!

Hamburger Macaroni Casserole Recipe

A delicious healthy casserole recipe that’s ideal for any Weight Watcher. So good and flavorful, it’s hard to believe that each serving has just 7 Points + for 1 1/2 cups! So skip the homemade Hamburger Macaroni Casserole Recipes that you know and love, and try this slimmed down version instead.

Ingredients

1 lb extra lean (96%) lean ground beef
2 cups Ronzoni Smart Taste Macaroni Noodles
1 1/2 cups fat free beef broth
10 ounces white mushrooms
2 large tomatoes, cut into chunks
2 large carrots, cut into chunks
1 large onion, cut into chunks
4 cloves garlic, peeled
1/2 cup fat free sour cream
2 cups water
2 tbsp Worcestershire sauce
2 tbsp whole wheat flour
2 tsp dried thyme
2 tsp dried sage
1 tsp paprika
1 tsp salt
1/2 tsp black pepper

Instructions

In a food processor, process garlic until minced, then add carrots and mushrooms and process until finely chopped. Turn it off, add onion and tomato, and pulse until roughly chopped.
Cook beef in a large straight-sided skillet or Dutch oven over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 3 to 5 minutes. Stir in the chopped vegetables, paprika, thyme, sage salt and pepper and cook, stirring often, until the vegetables start to soften and the mushrooms release their juices, 5 to 7 minutes.
Stir in water, 1 1/4 cups broth, noodles and Worcestershire sauce; bring to a boil. Cover, reduce heat to medium and cook, stirring occasionally, until the pasta is tender, 8 to 10 minutes.
Whisk flour with the remaining 1/4 cup broth in a small bowl until smooth; stir into the hamburger mixture.
Stir in the sour cream. Simmer, stirring often, until the sauce is thickened, about 2 minutes.

Cooking time (duration): 35

Diet (other): Reduced fat, High protein

Number of servings (yield): 6

Meal type: dinner

Culinary tradition: USA (Southern)

Entire recipe makes 6 servings
Serving size is 1 1/2 cups
Each serving = 7 Points +

PER SERVING: 269 calories; 4g fat; 32 g carbohydrates; 28 g protein; 6 g fiber

Raspberry Balsamic Chicken with Shallots Recipe – 7 Points +

LaaLoosh — Wed, 12 Jan 2011 21:18:46 +0000

Here’s another fabulous chicken recipe to add to your Weight Watchers repertoire — a delicious Raspberry and Balsamic Chicken with Shallots Recipe with just a 7 Points + total, from Eating Well. It’s and easy to make, is super yummy and makes a great healthy meal idea for the whole family. The sweet and sour of the raspberry balsamic sauce is perfect, and adds such great flavor. It’s a great go to meal when you need a quick weeknight dinner recipe that will make everyone happy.

Raspberry Balsamic Chicken with Shallots Recipe

Ingredients:
- 16 oz ounce boneless, skinless chicken breasts
- 2 ½ tsp extra-virgin olive oil
- 3/4 cup chopped shallots, (approx 3 large)
- 3/4 cup low sugar raspberry jam
- 1/4 cup balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 1 1/2 tsp fresh thyme, minced

Directions:
Combine jam and vinegar in a small pan over medium-low heat. Cook, stirring often, until the jam is dissolved, 3 to 4 minutes. Remove from heat, stir in salt and pepper and let cool slightly. Reserve 1/2 cup of the sauce. Place chicken breasts and the rest of the sauce in a large, seal-able plastic bag. Seal and shake gently to coat. Marinate in the refrigerator for 1 to 1 1/2 hours.
Heat oil in a large nonstick skillet over medium-high heat. Add shallots and thyme and cook, stirring often, until the shallots begin to soften, about 1 minute. Remove the chicken from the marinade (discard marinade). Add the chicken to the pan and cook until just beginning to brown, 2 minutes on each side. Add the reserved raspberry sauce; stir to melt the jam and coat the chicken. Reduce heat to low, cover and cook until the chicken is cooked through and no longer pink in the center, 6 to 10 minutes.

Entire recipe makes 4 servings
Serving size is 1 chicken breast with sauce
Each serving = 7 Points +

PER SERVING: 296 calories; 4 g fat; 36 g carbohydrates; 27 g protein; 0 g fiber

Chicken Cordon Bleu Recipe – 7 Point Total

LaaLoosh — Wed, 08 Sep 2010 18:50:34 +0000

If I’m going to spend 7 Points on a meal, it sure better be tasty. And when I tried this low calorie Chicken Cordon Bleu Recipe, I was very impressed. This dish was super delicious, pretty easy to make, and a hit with the entire family. NO ONE had any idea this was a weight watchers recipe! Most traditional chicken cordon bleu recipes are laden with fat and calories, but my slimmed down version is MUCH better for you, while still keeping fabulous taste, flavor and cheesy goodness! Though it’s not an official one of Weight Watchers Chicken Recipes, this fabulous Baked Chicken Cordon Bleu is sure to be loved by anyone who loves healthy versions of traditional recipes. Enjoy!

Chicken Cordon Bleu Recipe

Ingredients:
- 4, 4oz boneless, skinless chicken breasts
- 4 slices of low fat ham lunch-meat, any brand
- 4 slices reduced fat Swiss cheese
- 2 wedges of Laughing Cow Light Blue Cheese
- 1/4 cup honey mustard
- 1 tbsp white wine
- 1/2 cup regular Fiber One Cereal
- 1 tbsp granulated onion powder
- 1 tsp dried parsley
- 1 tbsp garlic powder
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp black ground pepper

Directions:
Preheat oven to 400°F. Coat a baking sheet with non stick, non fat cooking spray.
Place chicken breasts between two pieces of plastic wrap and pound to 1/4-inch thickness; remove plastic wrap. Spread ½ of a Laughing Cow Light Blue Cheese wedge onto each chicken breast. Then, top with 1 slice of ham and 1 slice of Swiss cheese.
Starting from shorter end of chicken, roll up breast into a tight pinwheel. Tuck in ends and secure with toothpicks.
In a food processor or blender, process the Fiber One Cereal until it becomes a breadcrumb like consistently. Combine the cereal mix into a small bowl with onion powder, parsley, garlic powder, paprika, salt and pepper.
In a separate bowl, mix honey mustard and white wine. Transfer chicken to honey mustard; turn to coat. Place chicken in bread crumbs; turn to coat.
Transfer chicken to prepared baking sheet and coat with cooking spray. Bake until chicken is golden brown and cooked through, about 40 minutes. Remove toothpicks and serve.

Entire recipe makes 4 servings
Serving size is one rolled chicken breast
Each serving = 7 Point Total