Open-Faced Chicken Salad Melt

So I love chicken salad sandwiches, and I have now have this twice since making it since it is so good, so easy, and really fast to make. The melt cheesy over the delicious chicken salad on the toasted bread is just a perfect little lunch! I think I'm going to pair this with soup next. The serving is the recipe and it's from Hungry Girl 300 under 300. 299 Calories, 7.75g fat, 1224mg sodium, 26g carbs, 5.75g fiber, 4.5g sugars, 31g protein, 7 WW points plus

2 slices light bread
3 ounces (1/3 cup) canned 98% fat-free chunk white chicken breast in water, drained and flaked
1/2 tbsp while-grain mustard
1/2 tbsp fat-free mayonnaise
1/4 cup dry broccoli cole slaw, roughly chopped
squirt of lemon juice
dash chili powder
dash black pepper
2 slices 2% milk swiss cheese

Preheat broiler.
Lightly toast bread. Set aside on a baking sheet lightly sprayed with non-stick spray.
In a small bowl, combine chicken, mustard, mayo, cole slaw, lemon juice, chili powder, and pepper. Mix well.
Evenly top each slice of bread with the chicken mixture, followed by a slice of cheese. Broil for 1 to 2 minutes, until cheese melts.

World's Easiest Chicken Empanadas

ABSOLUTELY DELICIOUS!!! Seriously loved this! I had 3...of the 6. We made it with 4 ounces of chicken, some how i measured wrong, and then added 2 ounces of mexican cheese shredded cheese blend. So it was different than the recipe but it was a small enough amount of cheese that I can tell without it is just as good. Like i said the recipe makes 6 and a serving is 1 of them.157 calories, 6.5g fat, 465mg sodium, 16.5g carbs, .5g fiber, 3g sugar, 9.5g protein, 4 WW points plus

6 ounces cooked and shredded skinless lean chicken breast
1/4 cup salsa
1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet

Preheat oven to 375 degrees.
Spray a baking sheet with nonstick spray and set aside.
Combine chicken with salsa in a medium bowl. Add 1/8 tsp salt and 1/8 tsp black pepper. Mix well and set aside.
Roll out dough into a large rectangle of even thickness (8 x 12 inches). Cur lengthwise into two even pieces, cut each piece width-wise into thirds, leaving you with 6 rectangular pieces of dough. Stretch or roll each rectangle a bit.
Evenly distribute chicken mixture among the centers of dough. Arrange one of the pieces of dough so that the shorter sides are on the right and left. Fold and stretch the lower left corner to meet the upper right corner. Press edges firmly to enclose the chicken mixture. Using a fork dipped in water, press edges to crimp and seal. Transfer to the baking sheet and repeat with remaining ingredients.
Bake in oven until dough is golden brown, about 12 minutes.
Allow to cool slightly.

Eggless Stuffed Breakfast Burrito

So this has got to be the most delicious thing I have tried yet. I cannot get enough of Mexican food. And this was so yummy and so filling. However I am terrible at holding burritos so I would try watching a few youtube videos first. It came from Hungry Girl 200 under 200 and the recipe makes one serving. 199 calories, 6g fat, 892mg sodium, 28g carbs, 15g fiber, 5.5g sugar, 21g protein, 5 WW pointsplus.

1 large La Tortilla Factory Smart and Delicious Low Carb/High Fiber Tortilla

1 slice extra lean turkey bacon

2 cups fresh spinach leaves 

1/3 cup diced mushrooms

1/4 cup diced plum tomatoes

1/4 cup diced green bell pepper

2 tbsp diced onion

1 wedge The Laughing Cow Light Original Swiss Cheese

2 tbsp shredded fat-free cheddar cheese

Cut bacon into small, bite size pieces. Set aside.

Spray a small pan with non-stick spray and bring to medium-high heat. Add bacon pieces, mushrooms, pepper, and onion to the pan. Stirring occasionally, cook until bacon begins to crisp, 4 to 5 minutes.

Add spinach leaves and cook and stir until the leaves have wilted. Add shredded cheese and stir until just melted. Remove pan from heat and set aside. 

Warm tortilla in the microwave for about 10 seconds. Lay tortilla flat and spread cheese wedge on top of it. Evenly layer spinach mixture over the cheese-topped tortilla. Place diced tomatoes on top of spinach mixture.

Fold in the sides of the tortilla, and then carefully roll tortilla up from the bottom to the top.