CHICKEN SALAD RICE CAKE OPEN-FACED SANDWICHES

I've been on a rice cake open-faced sandwich kick the last few weeks. I just can't seem to get enough of them. I love chicken salad sandwiches, so I decided to make myself a low-fat version with my yummy lightly salted rice cakes.



CHICKEN SALAD RICE CAKE SANDWICHES
Servings: 1
Prep Time: 5 minutes

Ingredients
3 oz chicken, canned
1 celery stalk, chopped
2 TBS Mayonnaise, low-fat
1 tsp mustard
1/8 tsp garlic powder
2 tomato slices
2 green lettuce leaves
2 rice cakes
salt & pepper, to taste

Directions
In a small bowl, mix your chicken, chopped celery, mayonnaise, mustard, garlic powder and salt & pepper. Place one lettuce leaf on each rice cake. Spread chicken mixture on top of lettuce and top chicken with your tomato slices. Sprinkle a dash of salt & pepper on top and ENJOY!

Nutrition Facts: {2 Rice cakes = 1 serving}
Calories: 259
Fat 8g
Carbs: 21.5g
Protein: 24g
Fiber: 1.5g
Sugar: 4g

BUFFALO CHICKEN RICE CAKES

I'm a huge fan of Frank's Hot Sauce. I use it almost every day on my chicken. I like to get creative at times and make it fun. So, here is my version of buffalo chicken on a rice cake. It's lean, it's low calorie and it's packed with protein! What's not to like?



BUFFALO CHICKEN RICE CAKES
Servings: 1
Prep Time: 3 minutes

INGREDIENTS
3 oz Chicken Breast, cooked {or use canned chicken...that works great too}
Frank's Hot Sauce, to taste
salt & pepper, to taste
1 Laughing Cow Light Swiss Cheese wedge
8 baby spinach leaves, fresh
2 Lightly Salted Rice Cakes

Directions
1. Heat your chicken in microwave on HIGH for about 1 minute. In a blender or food processor, add your chicken, Frank's hot sauce, salt and pepper. Let your food processor or blender shred your chicken till it's super fine or almost a paste {whichever you prefer}.

2. Cut your Laughing Cow Swiss cheese wedge in half and spread each half onto your 2 rice cakes. Spread your buffalo chicken on top. Place spinach leaves on top and ENJOY!

NUTRITION FACTS: {1 Serving}
Calories: 248
Fat: 7g
Carbs: 15g
Protein: 25.5g
Fiber: 0g
Sugar: 1g

CHICKEN TACO & BLACK BEAN RICE CAKES

Who doesn't love Mexican food? There are days where that is all I crave. So, I made myself a lean version of a chicken taco. It worked great for me!



CHICKEN TACO & BLACK BEAN RICE CAKES
Servings: 1
Prep Time: 5 minutes
Cook Time: 4 to 5 minutes

Ingredients
3 oz Chicken Breast, cooked {I make my chicken ahead of time and it lasts me all week}
1 tsp McCormick 30% Less Sodium Taco Seasoning
1 to 2 TBS water
1/4 cup Black Beans, Canned & Drained
2 TBS Fat-Free Sour Cream
2 Quaker Rice Cakes, lightly salted

Directions
1. Cut 3 oz of chicken breast into thin strips. Place in frying pan with your taco seasoning and water. Cook on medium heat for 4 to 5 minutes. Remove from heat and set aside.

2. In a microwave safe bowl, heat your black beans for about 30 seconds to a 1 minutes on high. Put 1 TBS of sour cream on each rice cake. Divide chicken in half and place onto rice cakes. Divide your black beans in half and place on top of chicken.

Nutrition Facts:
Calories: 290
Fat: 3g
Carbs: 28.5g
Protein: 33g
Fiber: 4g
Sugar: 4g

CHICKEN SAUSAGE & BROWN RICE CREOLE

I was craving a southern dish the other day, and I wanted to make it a healthy one. Do you have any idea how many calories and fat are in southern dishes? OMG! It's like a heart attack waiting to happen. But, they are sooo good! So, I was out on a mission to make a great family meal that I would consider healthy and clean. This is what I came up with and I think it turned out perfect.



CHICKEN SAUSAGE & BROWN RICE CREOLE
Servings: 4
Cooking Time: About 25 minutes {this does not include the time to cook your brown rice}

Ingredients
2 cups brown rice, cooked
4 Bistro Sensations Chicken Sausage {I used the Smoked Mozzarella with Artichoke and Garlic}
1 cup grape tomatoes, chopped in halves
1/2 green pepper, sliced
1/2 yellow onion, chopped
1/2 cup chicken broth, low sodium
Salt & pepper, to taste
1/2 tsp Cajun seasoning

Directions
1. Warm chicken broth in frying pan. While chicken broth is warming, cut chicken sausages into slices. Place sausage slices into frying pan with chicken broth and heat on medium heat for about 7 minutes. While your sausage is cooking, cut up your tomatoes, onions, and peppers. Do not pour out your chicken broth when sausage is done cooking. Your going to want to keep it in the frying pan.

2. Now add your vegetables and cooked brown rice. Flavor with salt, pepper and Cajun seasoning. Let it simmer for 15 to 20 minutes. If your chicken broth has evaporated or your dish seems dry, add another 1/4 cup of broth to your dish.

3. Serve warm and enjoy!



Nutrition Facts: {Serves 4 - this is for one serving}
Calories: 240
Fat: 6.25g
Carbs: 28.5g
Protein: 20g
Fiber: 2.75g
Sugar: 3.5g

BAKED CHICKEN

When trying to be lean and have less fat in your diet, you'll notice that chicken will be one of your favorite main foods. I like to buy the 3 to 5 pound packages of skinless chicken breasts and bake them in the oven. That way, I'll have chicken already cooked at the tip of my fingers and it makes figuring out meals for myself much easier throughout the week.



BAKED CHICKEN
Servings: Depends on how many pounds of chicken you have
Bake: 400 degrees
Bake Time: 45 to 1 hour

Ingredients
3 to 5 lb skinless chicken breasts
1 cup of chicken broth {low sodium}
Mrs. Dash, to taste {any kind will do, pick your favorite}
Sea Salt, to taste
Pam, olive oil

Directions
1. Preheat oven to 400 degrees. Spray a 13" x 9" pan with olive oil. Place chicken breasts into pan. Pour chicken broth over chicken and sprinkle Mrs. Dash and sea salt over the top. Cover with tinfoil and bake for 30 minutes.

2. Once your 30 minutes are up, bring the oven heat down to 320 degrees and bake for another 15 to 30 minutes. The chicken broth will help keep your chicken moist and juicy, so that your chicken won't become dry in a few days.