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