Category: DINNER

Mexican Pita Pizza

Leave a comment

Who says we can’t eat pizza for dinner?  I love making pizza on whole wheat pita rounds because it saves on calories, fats, and lots of other stuff you probably don’t want me to ramble on about right now.  I created this Mexican version and Beau & I love it!  You know what is super cool about these pizzas?  They have a black bean paste on them.  I really love black beans, so making a paste (to use instead of pizza sauce) seemed like such an amazing idea!  It’s tasty . . . especially in this Mexican version of pizza!  You can pretty much top it with whatever veggies you see fit, but I went ahead and gave you the ones that I used.  This version is with lean ground beef, but you can make these pizzas with ground turkey or chicken.  I’ve used each of these meats and they all work fantastically!

I hope you enjoy this healthy pizza twist for dinner some time soon.  I’m kind of wishing I could eat them for dinner tonight! (By the way . . . if you haven’t ever purchased Ro-Tel tomatoes, they are found in the Mexican isle at the grocery store.)

Mexican Pita Pizzas
Mimi Original

1 can (15-ounce) black beans, drained & rinsed
1 can Ro-Tel diced tomatoes with lime juice & clinatro
12 ounces lean ground beef (or ground turkey or shredded chicken)
1 1/2 tablespoons taco seasoning
4 whole wheat pita rounds (120 calories each)
1/4 cup reduced fat (low-moisture skim) mozzarella cheese
1/4 cup reduced fat cheddar cheese
1 bell pepper, diced (any color)
red onion, diced – to taste
chopped cilantro, optional

Preheat oven to 425 degrees.

Heat a medium skillet over medium heat.  Put black beans in skillet to warm.  Meanwhile, drain tomatoes but reserve all liquid.  Pour 1/2 cup of reserved liquid into skillet with black beans.  Once black beans and tomato liquid are warm, mash with a potato masher until a paste is formed.  Remove from skillet and set aside.

Add ground beef (or other meat of choice) and taco seasoning to the skillet.  Break meat apart while cooking and cook until done or until it is no longer pink throughout.  Add remaining tomato liquid to the skillet and let simmer until slightly thickened (this does not take long).  Remove from heat.

Assemble each pita pizza as follows:
Take 1/4 of the black bean paste and spread it evenly over the pita (this acts kind of like pizza sauce).
Top with 1/4 of the cooked ground beef, 1 tablespoon mozzarella cheese, 1 tablespoon reduced fat cheddar cheese, bell pepper, red onion, 1/4 of tomatoes, and cilantro.

Once all pita pizzas are assembled, place in oven and cook for about 10-14 minutes or until cheese is melted.

Serves 4.

Nutritional Information (Per Serving = 1 Pita Pizza)
Calories:  407
Protein:  29.5g
Carbs:  39.4g
Fat:  12.4g (4.8g = Sat.)
Fiber:  10g
Sugars: 4g

Sun-Dried Tomato Topped Chicken

1 Comment

I’m always looking for new ways to make my chicken tasty, and this one is a total keeper!  I love sun-dried tomatoes and they are super delicious when paired with herbs and balsamic vinegar.  This recipe is perfect for weeknight dinners, but I would totally serve this to company too.  It looks stunning and tastes better than it looks!  Besides – it’s easy to prepare too.  I’m really wishing I had some leftovers right about NOW!

Sun-Dried Tomato Topped Chicken
Adapted slightly from Cooking Light

1 (8-ounce) jar oil-packed sun-dried tomato halves
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 cup fat-free, less-sodium chicken broth
1 teaspoon dried oregano
1/2 teaspoon balsamic vinegar

Drain sun-dried tomatoes in a sieve over a bowl, reserving oil. Set aside 1 1/2 tablespoons reserved oil to cook chicken. Finely chop 1/4 cup tomatoes; set aside for sauce. Place remaining oil and tomatoes in sun-dried tomato jar; reserve for another use.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/8 teaspoon salt and pepper.

Heat 1 1/2 tablespoons reserved oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done (if using a thermometer, cook until it reaches 165 degrees). Remove chicken from pan; keep warm.

Add chopped sun-dried tomatoes, 1/8 teaspoon salt, broth, oregano, and vinegar; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Top each chicken breast with approximately 2 tablespoons of sauce.

Serves 4.

Nutritional Information (Per Serving = 1 Topped Chicken Breast)
Calories:  254
Protein:  40.4g
Carbs:  2.3g
Fat:  8.2g
Fiber:  0.6g

The Fit Lady’s Chicken Noodle Soup

Leave a comment

I love chicken noodle soup in the winter!  There’s something about it that is so comforting.  Some time ago I stumbled across this recipe created by Paula Deen, realized it had 5 stars and I couldn’t resist making it.  Quite honestly, if any of you know Paula Deen then you are probably wondering how in the world this recipe can even be counted as healthy!  She’s the butter and cream queen.  However, I made a few modifications to the recipe and it balances out perfectly.

This is a chicken noodle soup on flavor steroids!  The seasonings in it are fantastic.  Plus you get to add in some Parmesan cheese that basically melts and sticks to the chicken and noodles while in the pot.  Oh, it is sooooooo good!  The Parmesan cheese is optional and if you’re looking to cut more calories, then cutting out the cheese is the place to start.  But, if you can afford a smidge extra calories, it is SO worth it.

This recipe makes a lot!  I love to make it and then share it with others.  If there aren’t others to share it with, then I cut the recipe in half and Beau and I still have leftovers for a few days (which makes me SUPER happy).  So, adjust it as you need/want to and then just sit in amazement at how delicious it is.  I do that every time I eat it.  Oh, and as a bonus, I actually tallied up the cost for this recipe (because of a class I was teaching) and found that I could make the entire recipe for only $6.59.  That’s only 44 cents per serving.  Just picture me sitting there eating my soup with a big smile because it tastes SO yummy and it cost less than half a buck.  Now that’s satisfaction!

The Fit Lady’s Chicken Noodle Soup
Adapted from Paula Deen

3 quarts chicken stock
1-2 teaspoons Italian seasoning
1 teaspoon lemon pepper seasoning
2 bay leaves
2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2 cups uncooked whole wheat wide noodles
2 cups chicken, cooked and shredded
1 cup sliced mushrooms
3 tablespoons chopped fresh parsley (or 1 T. dried)
1/3 cup cooking sherry
1 teaspoon dried rosemary (or 2 tsp. fresh)
1 cup grated Parmesan, optional
salt & pepper to taste

Place stock, Italian seasoning, lemon pepper seasoning, and bay leaves in a large soup pot; bring to a boil.  Add carrots and cook for approximately 3 minutes.  Add celery and continue to cook for 5 to 10 minutes.  Add egg noodles and cook according to directions on package.  When noodles are done, add chicken, mushrooms, parsley, sherry, and rosemary.  Add Parmesan if using.  Cook another 2 minutes.  Adjust seasoning, if needed, by adding salt and pepper. (Remove bay leaves before serving.)

Serves 15.

Nutritional Information (Per Serving – 1 Overflowing Cup or 1.5 Cups)
Calories:  163
Protein:  14g
Carbs:  16.3g
Fat:  5.4 g (2.2g = Sat.)
Fiber:  0.8 g
Sugars:  3.8 g

Roasted Butternut Squash Soup With Agave & Nutmeg

Leave a comment

I don’t know if you remember, but in a previous post I raved about my love for butternut squash.  It’s a good thing I love it because we grew it in our garden this past summer and we’re still eating it today!  There’s nothing like being able to eat your garden-grown produce during the winter months and we are still diggin’ this squash.

Butternut squash soup can be made and flavored in several ways.  This is one of my favorites, perhaps because of my likeness for sweet things and the agave and nutmeg reflect such sweetness.  It is such a wonderful compliment to the squash and it makes it taste so comforting too!  I used freshly grated nutmeg, but if you don’t have whole nutmeg to grate . . . you can use ground nutmeg too.

I love roasting the squash when I make butternut squash soup because it really helps to maximize the flavor before adding it to the soup.  The roasting method will help to caramelize their natural sugars and their flavor is intensified.  Oh, it’s so delicious!

Go ahead and give this soup a try.  It’s so yummy!

Roasted Butternut Squash Soup with Agave & Nutmeg
Adjusted from America’s Test Kitchen (The Best Soups & Stews)

3 pounds butternut squash (about 1 large), peeled, seeded, and cut into ½-inch chunks
1 onion, halved and sliced ½-inch thick
4 teaspoons extra virgin olive oil
salt and pepper
6 cups low-sodium chicken broth
1 teaspoon salt
½ cup nonfat half-and-half
1 tablespoon agave nectar
Grated nutmeg, to taste

Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 450 degrees.  Toss the squash and onion with 1 tablespoon olive oil and 1/2 teaspoon salt, then spread out over two rimmed baking sheets.  Roast, stirring occasionally, until the vegetables are lightly browned and softened, 30 to 40 minutes.

Heat the remaining 1 teaspoon oil in a large Dutch oven over medium heat until shimmering.  Add the roasted vegetables and cook, stirring often, until the squash begins to break down, 3 to 5 minutes.

Stir in the broth and bring to a simmer.  Cover, reduce the heat to medium-low, and cook until the broth is flavorful, about 5 minutes.

Puree the soup in a blender, in batches, until smooth.  Return the soup to a clean pot, stir in the half-and-half, and agave and cook gently over medium-low heat until the soup is hot, about 3 minutes.  Stir in the nutmeg and adjust the seasonings, adding salt and pepper to taste. Serve immediately. Soup can be refrigerated in an airtight container for several days. Warm over low heat until hot; do not boil

Serves 9.

Nutritional Information (Per Serving = Approx. 1 Cup)
Calories:  102.4
Protein:  3.5g
Carbs:  20.6g
Fat:  2.0g (0.3g = Sat.)
Fiber:  4.8g
Sugars:  2.9g

Fit Chicken Corn Chowder

1 Comment

Are any of you soup fans?  I love my food, and soup is of no exception.  I feel kind of lucky that my husband will eat soup as a main course because I have several friends who claim that their husbands don’t really call soup a meal.  Whatever their arguments may be, it doesn’t matter because I have a man that will eat soup so I love to make it!

With that being said, I definitely make my soups hearty.  I am quick to make sure that there is enough protein which always helps to make them more dinner-worthy.  This chowder is one of our favorite soups around our house.  I can hardly believe that it’s even appropriate for a light meal, considering it has the word “chowder” in the title, but I’ve trimmed it up a bit to lower the calories to be just about right!

This soup is creamy, the veggies give it such great flavor, and the ham/chicken combination is fantastic in it.  I’m gonna say that the cream cheese is probably what gives this soup that over-the-top, give-me-more appeal. I know the list of ingredients seems long, but don’t let that scare you.  The soup comes together in a flash and it’s TOTALLY worth it!

Before my grandma passed away, Beau and I would visit her at least once a month.  We would take her dinner and this soup was her #1 requested meal.  Of course she also loved to eat it with my biscuits, but we’ll have to save that recipe for another time.

Fit Chicken Corn Chowder
Adapted from Mel’s Kitchen Cafe

1 tablespoons extra virgin olive oil
2 stalks of celery, finely chopped
1 red bell pepper, finely chopped
1 medium onion, finely chopped
1 jalapeno, finely chopped, seeds and membrane removed (this is important for flavor – but doesn’t add heat because the seeds and membranes are removed and it is cooked with the other veggies)
1/2 cup (3 oz.) thinly sliced or cooked chopped ham (lean)
3 cloves garlic, minced
4 cups reduced sodium chicken broth
3 tablespoons flour
1 cup frozen corn kernels
12 oz. of chicken breasts, cooked and shredded
4 oz. softened light cream cheese
1 cup lowfat milk (1%)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup reduced fat shredded cheddar cheese

Place olive oil in a large pot over medium heat. Sauté celery, bell pepper, onion and jalapeno until tender, about 5 minutes. Stir in the garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a liquid measuring cup or bowl and then stir into the soup. Stir in the corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth (to avoid major lumps, soften the cream cheese until almost melted in the microwave). Whisk the cream cheese/milk mixture into the soup along with the salt, pepper and cheddar cheese. Simmer on low until ready to serve.

Serves 6.

Nutritional Information (Per Serving = 1.5 Cups)
Calories:   252
Protein:  23.2g
Carbs:  19.6g
Fat:  10g (4.8g = Sat.)
Fiber:  2.1g
Sugars:  5.7g

Skillet Shephard’s Pie

Leave a comment

This is a GREAT recipe to start off the new year!  Why!?  Let’ me list the reasons for you!  Not only is it healthy, but it’s comforting (it is still winter, right!?), it makes enough to serve most families, it’s a skillet meal so there are less dishes to clean, it’s an all-in-one meal so you don’t have to think of extra sides to make, and it tastes AMAZING!

I grew up on foods like Shephard’s Pie.  My hubby loves it too, so I didn’t have to think twice about trying this recipe when I saw it.  The traditional flavors came together so well . . . . beef, veggies, tomato, and potatoes . . . and I was SUPER thrilled that we had leftovers for a couple of days.  I know you’ll love it too so hurry and add it to your dinner menu this week!

P.S.  If you don’t have an ovenproof skillet, you can simply transfer the filling to a 2-quart broiler-safe baking dish, top with the potatoes, and cook according to directions.

Skillet Shepherd’s Pie
Adapted from The America’s Test Kitchen Healthy Family Cookbook

Filling:
2 teaspoons canola oil
1 medium carrot, peeled and sliced 1/4-inch thick
1 onion, minced
1 celery rib, sliced 1/4-inch thick
1 pound 95 percent lean ground beef
1/4 cup all-purpose flour
3 garlic cloves, minced
1 tablespoon tomato paste
1 ½ cups low-sodium chicken broth
3/4 cup low-sodium beef broth
1 tablespoon Worcestershire sauce
2 teaspoons minced fresh thyme (or 1/2 tsp. dried)
1 cup peas
1/2 cup frozen corn, thawed
salt and pepper

Topping:
1 ½ pounds red potatoes, peeled and cut into 2-inch chunks
1/3 cup 1% lowfat milk, warmed
1/4 cup light sour cream, room temperature
salt and pepper

FOR THE FILLING:  Adjust an oven rack to the upper-middle position and heat the oven to 375 degrees.  Heat the oil in a 12-inch ovenproof skillet over medium heat until shimmering.  Add the carrots, onion, and celery and cook over medium heat until the vegetables are softened, 8 to 10 minutes.

Sir in the beef and cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes.  Stir in the flour, garlic, and tomato paste and cook for 1 minute.  Gradually whisk in the broths and thyme.

Bring the mixture to a simmer over medium-low heat and cook, stirring occasionally, until thickened but still saucy, 20 to 25 minutes (while this is happening, make the topping).  Of the heat, stir in the peas and corn and season with salt and pepper to taste.

FOR THE TOPPING:  Meanwhile, bring 2 quarts water and the potatoes to a simmer in a large saucepan over high heat.  Reduce the heat to medium-low and cook until the potatoes are tender, 15 to 20 minutes.

Drain the potatoes and return to the saucepan.  Mash the potatoes and then stir in the milk and sour cream until smooth, and season with salt and pepper to taste.

Dollop the potatoes over the top of the filling then smooth them into an even layer, making sure to spread them to the edge of the skillet (this will function as a seal and will prevent the filling from bubbling over the edges).  Bake until the filling is bubbling, about 15 minutes.

Position an oven rack 6 inches from the broiler element, heat the broiler, then broil the casserole until the top is golden brown, 3 to 5 minutes.  Transfer the skillet to a wire rack and let cool for 10 minutes before serving.

Serves 6.

Nutritional Information (Per Serving = 1/6 of the Recipe)
Calories:  312.4
Protein:  20.6g
Carbs:  32.8g
Fat:  10.8g (4g = Sat.)
Fiber:  3.9g
Sugars:  5.6g

Skillet Beef Tamale Pie

1 Comment

“You’ve really outdone yourself with this one!”  That’s what my Beau said when he had this for dinner.  He was elated to find out that there were leftovers and he could eat them for lunch the next two days.  I suppose it was the Southwestern filling capped with a corn bread topping that did it.  We are definitely huge tamale fans in our house, and this was a nice and simplified version of such flavors.  The base of this recipe comes from the America’s Test Kitchen Healthy Family Cookbook, and if you don’t know by now, I have a deep love for ATK.  They rarely let me down, and they certainly didn’t with this recipe.  I think that making this in a skillet is genius because there are less dishes to wash!  (That being said, if you don’t have an ovenproof skillet, you can totally transfer the filling to a casserole dish and top it with the cornbread topping and then bake.  If so, just get someone else — the kids, the spouse, the dog — to wash the dishes.)  When you decide to make this, please call Beau and invite him over.  You’ll make his day!

P.S.  This is more of a recipe for maintaining your weight, not necessarily for losing.  If you’re trying to lose, you’ll want to pull the black beans out of the recipe and possibly put less corn bread topping on top.  Substituting ground turkey will also pull the calorie count down a little.

Skillet Beef Tamale Pie
Adapted from the America’s Test Kitchen Healthy Family Cookbook

Filling:
1 teaspoons canola oil
1 onion, minced
1 red bell pepper, stemmed, seeded, and chopped
2 tablespoons chili powder
2 garlic cloves, minced
1 pound 95 percent lean ground beef
1 cup black beans, rinsed
1 (14.5-ounce) can diced tomatoes, drained
1 cup shredded 50 percent light cheddar cheese
2 tablespoons fresh cilantro
salt and pepper

Corn Bread Topping:
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
3 tablespoons sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup buttermilk
1 large egg
1 tablespoon butter, melted

FOR THE FILLING:  Adjust an oven rack to the middle position and heat the oven to 450 degrees.  Heat the oil in a 12-inch ovenproof skillet over medium heat until shimmering.  Add the onion, bell pepper, and chili powder and cook until the onion is softened, 5 to 7 minutes.  Stir in the garlic and cook until fragrant, about 30 seconds.

Stir in the ground beef, beans, tomatoes and cook, breaking up the meat with a wooden spoon, until the meat is no longer pink, about 5 minutes.  Off the heat, stir in the cheese and cilantro and season with salt and pepper to taste.  Cover and set aside while preparing the topping.

FOR THE TOPPING:  Whisk the flour, cornmeal, sugar, baking powder, salt, and baking soda together in a large bowl.  In a separate bowl, whisk the buttermilk and egg together.  Stir the buttermilk mixture into the flour mixture until uniform, then stir in the melted butter until just combined.

Using a rubber spatula, dollop the corn bread topping evenly over the filling, then spread it into an even layer, covering the filling completely.  Bake the pie until the topping is golden and has baked through completely in the center, 15 to 20 minutes.  Let the pie cool for 10 minutes before serving.  Divide the pie into 6 equal slices and enjoy.

Serves 6.

Nutritional Information (Per Serving = 1 Slice)
Calories:  409
Protein:  29.9g
Carbs:  47.2g
Fat:  13.3g (5.8g = Sat.)
Fiber:  6.2g
Sugars:  11.2g

Parmesan & Red Pepper Tilapia

3 Comments

I love changing things up for dinner with a good piece of Tilapia.  While I like it plain (with a just a little salt and pepper), I love it with a little extra flavor too and this version did not disappoint!  I loved the slight saltiness of the Parmesan cheese combined with the slight heat from the red pepper flakes.  You can totally adjust the amount of red pepper flakes to your likeness and desire for spice.  This was quick, easy and delicious!  What more could you ask for?

Parmesan & Red Pepper Tilapia
Adjusted slightly from Taste of Home

2 egg whites, slightly beaten
1/2 cup grated Parmesan cheese
1 tsp. Italian seasoning
1/2 to 1 tsp. crushed red pepper flakes
1/2 tsp. pepper
4 tilapia fillets (4 oz. each)

Preheat oven to 425 degrees.

Place egg whites in a shallow bowl.  In another shallow bowl, combine the cheese, Italian seasoning, pepper flakes and pepper.  Dip fillets in egg whites and then cheese mixture.  (I usually just coat the top and sides with the cheese mixture, leaving the bottom bare.)

Place in a shallow baking pan (a jelly roll pan works great for this) coated with cooking spray.  Bake for 10-15 miutes or until fish flakes easily with a fork.

Serves 4.

Nutritional Information (Per Serving = 1 Fillet)
Calories:  173.5
Protein:  29.8
Carbs:  0.5g
Fat:  5.7g (2.9g = Sat.)
Fiber:  0g
Sugar: 0g

Russian Borscht

Leave a comment

What on earth is Russian Borscht, you ask?  It is a delicious soup with a unique twist.  While you may look at this soup/recipe and find the combination of these ingredients odd, you must trust me when I tell you it is worth trying!  I had a great friend who spent some time with the Russians and she ate this all of the time.  She made it for me once and I was hooked!  Well, I never obtained the recipe and some how this soup came up in conversation with another good friend of mine.  I immediately asked her for the recipe so I could have me some good Russian Borscht once again.

The soup alone is good, but topping it with light sour cream and dill really makes the soup ultra delicious.  I happen to love the cabbage in the soup.  If you’re not a beet lover, you will be happy to hear that the beet flavor is kind of subtle and not over-powering.

This recipe makes enough for an army!  This is a fabulous thing because the leftovers freeze very well!  So, if you don’t really have an army to feed, then eat what you want on the night you make it and freeze the rest.  You’ll be super happy when you don’t have to make dinner on one of those nights when you’re feeling lazy (which I’m sure is hardly ever, right!?).

This soup is VERY easy to make, but it does take some time.  So, just plan to put it on the stove a good 2 hours or so before you plan to eat.  You won’t have to do much, but occasionally add an ingredient and then let it simmer that whole time.  Make this on a cold day (which is about any day around my parts).  You’ll be glad you did and you might even feel a little culturally proud while you’re eating it.  (Thanks Michal!)

Russian Borscht
Adapted from my friend Michal Serre

2 1/2 lbs. chuck roast, cut into bit-sized pieces, fat trimmed
2 onions (halved)
1 clove garlic
1 T. salt
1/2 T. pepper
6 cups water
2 carrots, sliced
1 lb. can tomatoes, diced
2 medium potatoes, peeled, cubed
1 bay leaf
1 small cabbage, shredded
2 14-oz. cans beets (diced)
Lemon juice (about 3 lemons)
Sour cream
Dill weed

Put first 6 ingredients in deep pan, cover and bring to boil.  Skim off film that rises to surface.

Recover, cook over low heat 30 minutes.
Add carrots, cook 30 minutes.
Remove onions, discard.
Add tomatoes, potatoes, bay leaf, and cabbage.
Cover and cook until potatoes are tender (30 minutes).
Add beets and lemon juice.
Simmer 5 minutes.
Serve with sour cream and dill.

Serves 15.

Nutritional Information (Per Serving = Approx. 1 Cup)
Calories:  327.5
Protein:  24.5g
Carbs:  19.8g
Fat:   16.1g (2.1 sat)

Bruschetta Chicken

Leave a comment

This is a great way to use Bruschetta!  The fresh tomatoes, basil, onion, and vinegar help make this grilled chicken far from bland!  It was simple to throw together too!

Bruschetta Chicken
Adapted from Skinny Taste

3 medium vine ripe tomatoes
2 small cloves garlic, minced
1/4 cup chopped red onion
2 tbsp fresh basil leaves, chopped
1 tbsp extra virgin oil
1 tbsp balsamic vinegar
kosher salt and fresh cracked pepper to taste
4 4-oz. chicken breasts
Combine onion, olive oil, balsamic, salt and pepper. Set aside a few minutes.

Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight.

Season chicken with salt and fresh pepper. Grill the chicken cutlets on your indoor or outdoor grill, top with bruschetta and serve.

Serves 4.

Nutritional Information (Per Serving =  1 Breast + Bruschetta)
Calories:  159.5
Protein:  24.1g
Carbs:  6.6g
Fat:  4.9g (0.5g = Sat.)
Fiber:  1.5g
Sugars:  1g