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| Courtesy of Cooking Light |
Ingredients
1/2 (12-ounce) broccoli florets, lightly steamed
1/2 tablespoon canola oil
1/2 cup prechopped shallots
1 (8-ounce) package presliced mushrooms
1 1/2 tablespoons all-purpose flour
3/4 cup fat-free coconut milk
6 ounces chopped skinless, boneless rotisserie chicken breast (about 1 1/2 cups)
1/4 cup plain fat-free coconut yogurt
2 tablespoons canola mayonnaise
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 ounce sharp cream cheese
1/2 ounce American cheese
Instructions
Preheat broiler.
Steam broccoli until barely tender.
Heat an ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and mushrooms; cook 12 minutes or until mushrooms brown and liquid evaporates, stirring occasionally. Sprinkle mushroom mixture with flour; cook 1 minute, stirring constantly. Stir in milk. Bring to a boil; cook 3 minutes or until thick and bubbly. Stir in broccoli and chicken; cook 1 minute. Remove pan from heat. Stir in coconut yogurt, mayonnaise, pepper, and salt. Top evenly with cheeses; broil 2 minutes.
Makes 3 servings (serving size: 1 1/2 cups)
277 calories
Pan-Grilled Asparagus
Combine 1/2 teaspoon extra-virgin olive oil, 1/8 teaspoon salt, dash of freshly ground black pepper, and 1/2 pound trimmed asparagus. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add asparagus to pan; cook 5 minutes or until tender, turning once.
Makes 2 servings
33 calories
Baby Romaine Salad
Ingredients
1 tablespoon white distilled vinegar
1 1/2 teaspoons olive oil
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
Dash of black pepper
3 cups baby romaine lettuce
Instructions
Combine vinegar, olive oil, honey, Dijon mustard, salt, and black pepper in a bowl. Drizzle mixture over lettuce leaves; toss well to coat.
Makes 2 servings
63 calories
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