½ head lettuce, washed, torn into bite sized pieces
4 ounces spinach, fresh whole leaf
1 green onion, washed and minced
1 fresh tomato, washed and diced
1 cucumber, peeled, quartered, and sliced thin
Place in a large bowl and mix well! For slight variations of this tried and true classic, you can add items like hard boiled eggs, thin shavings of ham or turkey, onion slices or chopped green, yellow and red peppers. Makes 4 servings.
1 pkg. Monarch Cream of Chicken Soup Mix with Vegetables 1 c. Cauliflower 1/2 c. Fat free cottage cheese 1 c. Water 1 tsp. White pepper
Puree cauliflower and cottage cheese in blender. In small saucepan, stir soup mix and water until smooth. Bring to boil over medium heat. Reduce heat. Add puree mixture and simmer for 6 minutes or until cauliflower is cooked. Serves 2.
Per Serving: Calories: 87.5 Protein: 13 grams Carbs: 8 grams Fat: 0 grams
*Too bland? Kick up the flavor with garlic powder or onion powder.
1 pkg. Sea Salt-N-Vinegar Voyage Soy Chips 4 oz. Chicken breast 1 Egg white 1/4 tsp. Garlic powder 1/4 tsp. Paprika 1/4 tsp. Ground pepper flakes, sale and pepper to taste
Preheat oven to 400 degrees. In a bowl, combine crushed Soy Chips and spices. Place egg white in another bowl. Dip chicken in egg white, then roll in Soy Chip crumb mixture. Place chicken in a small baking pan. Spray chicken with "I can't Believe It's Not Butter" spray. Bake for 20 minutes or until done. Serves 1.
Per Serving: Calories: 275 Protein: 46 grams Carbs: 12 grams Fat: 5 grams
*For a crispier coating, cook the chicken 5-10 minutes longer and flip the chicken breast when half done.