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

GARLIC MASHED CAULIFLOWER

Do you love mashed potatoes? Is it something you can only look forward to during the holidays? Can't seem to get your kids to eat their veggies? Well, I've got a solution for you! Make garlic mashed cauliflower! The taste and texture is so close to the real deal that you and your kiddo's can enjoy both worlds. I found this idea in a magazine...a long time ago, and for the life of me, I can't remember what magazine it was.



GARLIC MASHED CAULIFLOWER
Servings: 2
Prep Time: 3 minutes
Cook Time: 10 to 12 minutes

Ingredients
1 bag Cauliflower, frozen
water
salt & pepper, to taste
1 tsp garlic paste

Directions
In a medium pot, boil water. Once water starts boiling, pour cauliflower into pot and cook for 10 to 12 minutes. When cauliflower is done, strain out all the water. Place cauliflower, salt & pepper, and garlic into blender or food processor. Blend till smooth and creamy. Serve hot!

NUTRITION FACTS: {1 Serving}
Calories: 75
Fat: 0g
Carbs: 12g
Protein: 3g
Fiber: 3g
Sugar: 6g