Chicken Sandwich

Tonight is...Sandwich Night.  I know that sounds boring but I am making Grilled Chicken Sandwiches (no grill required!) with bacon and cheese.  Believe it or not, my family loves sandwich night.  We don't just have the typical ham and cheese or turkey and cheese, oh no no!  We do it up right!  You really don't need a recipe for this but I'll post it in recipe form anyway.

Grilled Chicken Sandwich

2 - 3 oz. boneless, skinless chicken breasts (pounded thin)
4 slices centercut bacon, cooked (I use Oscar Meyer)
2 slices cheese (I'm using ultra thin Sargento's cheddar, 45 calories per slice)
2 light whole wheat buns (I'm using Wonder 80 calorie whole wheat bun)
2 T. barbeque sauce
1 t. canola oil
salt & pepper
nature's seasoning (more on this later)

Heat skillet on medium heat, drizzle with canola oil.  Season chicken breasts with salt, pepper and nature's seasoning.  Cook chicken 5-6 minutes per side or until juices run clear.  Top with cheese to melt. 

TIP:  When the chicken starts to look done and the pan starts to dry, add about 1/4 water to the pan and let the water bubble up and mix with those bits on the pan and you will get the most beautiful color and juciest chicken (see above).  This method can also be used on pork chops.

Toast buns, top each bun with 1 T. barbeque sauce, 2 slices centercut bacon and chicken.  May use tomato, onion, lettuce or whatever topping of your choice.  I probably will just have lettuce.

2 sandwiches, 8 PP per sandwich

I will serve these sandwiches with baked sweet potato fries.  Scrub one large sweet potato and cut into strips.  Drizzle 1 t. canola oil and season with salt and pepper.  Spread on baking sheet and bake 20 minutes or until crispy in 450 degree pre-heated oven. 

2 servings, 3 PP per serving

Now, my husband will probably have his sandwich with Ranch Dressing instead of the barbeque sauce, or you can mix ranch with barbeque sauce and have a Western Chicken Bacon Sandwich, that would also be delicious.

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I told you earlier I would tell you about one of my favorite seasonings.  It's called Nature's Seasoning and it's made by Morton.  I use this on EVERYTHING.  Eggs, meat, oven fries, vegetables, everything.  Find it in the spice aisle.

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Dessert anyone?

The other day I bought a box of reduced fat vanilla wafers and when I was emptying the box into a plastic container, I saw this recipe on the side.  It sounded so good and light that I decided to fix some this evening.

Makes 6

6 reduced fat vanilla wafers
6 oz. non fat yogurt (I used chobani greek yogurt)
1/2 c. cool whip free

Fold yogurt and cool whip free until blended.  Place 6 cupcake liners in muffin tin.  Place one vanilla wafer in each liner.  Fill with yogurt mixture, freeze at least one hour.

1 PP per "cake"