The best low cal recipes

ang83

bump

brndygrl98

I am seriously loving this thread! *BUMP*

koizumi6

aw thanks! I'll be adding new recipes every night... stay tuned and feel free to request types of dishes you'd like to see

koizumi6

Asparagus with Balsamic Tomatoes & Goat cheese

1 lb asparagus
2 tsp evoo
1 1/2cups halved grape tomatoes
1/2 tsp minced garlic
2 tbsp balsamic vinegar
1/2 tsp salt
3 tbsp goat cheese crumbled
1/2 tsp black pepper

cook asparagus in boiling water 2 min or until crisp tender, drain
heat olive oil in a large skillet over medium high heat. add tomatos and garlic, cook 5 min. stir in vinegar, cook 3 min. stir in salt.
arrange asparagus on a platter, top with tomato mixture sprinkle with cheese and pepper

4 servings
69 cal per serving, 3.9 g fat, 3g protein, 6.5 g carbs, 2.1 g fiber, 181 mg sodium

koizumi6

Herb goat Cheese stuffed chicken breast

1/4 cup panko
2 tbsp chopped fresh mint
2 tbsp chopped parsley
4 oz goat cheese
4 (6oz) skinless boneless chicken breast halves
1/2 tsp salt
4 tsp evoo
1/4 tsp crushed red pepper
10oz package fresh spinach
lemon wedges (optional)

preheat broiler to high. combined first 4 ingredients in a small bowl. cut a horizontal slit through thickest portion of eat brast half to form a pocket. stuff 2 tbsp cheese mixture into each pocket, close each opening with a wooden pick. sprinkle chicken with 1/4 tsp of salt
heat a large non stick skillet over medium high heat add 1 tbsp evoo to pan. add chicken to pan and cook for 2 min on 1 side or until browned. arrange chicken on baking sheet browned side up and broil for 8 min or until done.
heat skilled over medium high heat and add remaining 1 tsp oil, red pepper, and spinach. cook for 2 min or until spinach wilts. stir in the remaining 1/4 tsp salt

4 servings. (1 servings= 1 chicken breast half and 1/2 cup of spinach)
348 cal, 12.9 fat, 46.8 protein, 10.7 carb, 3.7 fiber, 579 sodium

koizumi6

Spring Risotto

1 lb asparagus trimmed and cut into 3/4 inch
1 3/4 cups fat free low sodium chicken broth
2 tbsp evoo
1 1/2 cups chopped onion
2 garlic cloves minced
1 cup uncooked arborio rice
1 cup frozen shelled edamame
3/4 tsp salt
1/4 cup less fat cream cheese
1/2 tsp pepper
1 oz shaved parm cheese
2 tbsp chopped fresh thyme

bring 4 cups water to a boil in a saucepan. add asparagus, and cook for 2 min. drain. bring 2 cups water and chicken broth to a simmer in saucepan.
heat a large saucepan over medium heat. add evoo and swirl to coat. add onion, cook for 4 min. add garlic and cook for 2 min. stir in rice, edamame, and salt cook for 1 min. stir in 1 cup broth mixture, cook for 4 min or until liquid is nearly absorbed, stirring constantly. add remaining broth mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (20 min total)
stir in asparagus, cream cheese, and pepper, cook 1 min. spoon 1 cup risotto into each of 4 bowls, top with 1 tbsp parm cheese and sprinkle evenly with thyme. 4 servings

1 servings= 398 cal, 14.2 fat, 17 protein, 53 carb, 7.6 fiber, 748 sodium

koizumi6

Bacon Cheddar Corn Muffins

4.5 oz all purp flour
3/4 cup yellow cornmeal
1/2 cup sharp cheddar shredded
2 tbsp sugar
1 tsp baking powder
1 tsp baking soda
3/4 tsp ground cumin
1/4 tsp salt
4 center cut bacon slices cooked and drained and crumbled
1 jalapeno pepper seeded and minced
1 1/4 cups low fat buttermilk
1/4 cup canola oil
1 large egg beaten
cooking spray

1. preheat oven to 375
2. spoon flour into dry measuring cups, level with a knife
combined flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk, stir in bacon and jalapeno. make a well in the center of mixture. combine buttermilk, oil, and egg in a bowl, stirring well with a whisk. add buttermilk mixture to flour mixture, stirring just until moist.
place12 mmuddin cup liners in muffin cups coat with cookin spray, divide batter among muffin cups. bake at 375 for 15 min or until wooden pick inserted comes out clean. cool 5 min

12 servings
1 muffin= 160 calories, 7.9 fat, 4.8 protein, 17.7 carbs, 0.9 fiber, 299 sodium

koizumi6

Greek Chicken and Barley salad *top rated recipe*

YIELD: 8 servings (serving size: 1 cup)
COURSE: Salads
Ingredients
Salad:
2 (6-ounce) skinless, boneless chicken breast halves
1/8 teaspoon kosher salt
1 teaspoon olive oil
4 cups fat-free, less-sodium chicken broth, divided
1 cup uncooked pearl barley
2 cups cubed seeded cucumber
1 cup grape tomatoes, halved
1/2 cup cubed yellow bell pepper
1/3 cup reduced-fat feta cheese
1/4 cup chopped pitted kalamata olives
Dressing:
3 tablespoons extra-virgin olive oil
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon minced fresh basil
1 teaspoon minced fresh thyme
1 teaspoon red wine vinegar
1/2 teaspoon kosher salt
3 garlic cloves, minced

1. To prepare salad, sprinkle chicken with 1/8 teaspoon salt. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Add 1 cup broth; cover, reduce heat, and simmer 10 minutes or until done. Cool; shred chicken. Discard broth.
2. Bring 3 cups broth to a boil in a large saucepan; add barley. Cover, reduce heat, and simmer 35 minutes or until liquid is absorbed. Fluff with a fork. Cool. Combine chicken, barley, cucumber, and next 4 ingredients (through olives) in a large bowl.
3. To prepare dressing, combine 3 tablespoons oil, rind, and remaining ingredients; stir well. Add to barley

Amount per serving
Calories: 230
Fat: 9.8g
Protein: 18g
Carbohydrate: 18.3g
Fiber: 3.2g
Sodium: 611mg

koizumi6

Sausage Stuffed Manicotti

Ingredients
10 uncooked manicotti
Cooking spray
1 pound sweet turkey Italian sausage
1 1/2 cups chopped onion
1 cup chopped green bell pepper
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups fat-free milk
1/8 teaspoon black pepper
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
2 cups tomato-basil pasta sauce (such as Newman's Own)
1/4 cup (1 ounce) grated fresh Parmesan cheese

1. Cook pasta according to package directions, omitting salt and fat.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 5 minutes or until browned, stirring to crumble. Add onion and bell pepper to pan; sauté 5 minutes or until tender.
3. Melt butter in a medium saucepan over medium heat. Stir in flour; cook 2 minutes, stirring constantly with a whisk. Remove from heat; gradually add milk, stirring with a whisk. Return pan to heat; bring to a boil. Cook 6 minutes or until thickened, stirring constantly with a whisk. Remove from heat; stir in black pepper. Add 1/2 cup milk mixture to sausage mixture; stir well.
4. Preheat oven to 350°.
5. Spoon about 1/3 cup sausage mixture into each manicotti; arrange manicotti in a single layer in a 13 x 9–inch baking dish coated with cooking spray. Sprinkle mozzarella over manicotti; spread remaining milk mixture evenly over mozzarella. Top milk mixture with pasta sauce, spreading to cover. Sprinkle with Parmesan. Bake at 350° for 35 minutes or until bubbly

yields 10 servings.
1 manicotti=
Calories: 292
Fat: 11.5g
Protein: 19.6g
Carbohydrate: 25.8g
Fiber: 1.4g
Sodium: 719mg

koizumi6

Caribbean Shrimp salad with lime vinaigrette

YIELD: 4 servings
COURSE: Salads
Ingredients
4 cups chopped cooked shrimp (about 1 1/2 pounds)
5 tablespoons seasoned rice vinegar, divided
2 tablespoons chili garlic sauce (such as Lee Kum Kee)
1 1/2 tablespoons olive oil
1 tablespoon grated lime rind
1/4 cup fresh lime juice (about 3 large limes)
1/2 teaspoon paprika
1/2 teaspoon ground cumin
2 garlic cloves, minced
Dash of salt
8 cups fresh baby spinach
1 cup chopped peeled mango (about 1 large)
1 cup julienne-cut radishes
1/4 cup diced peeled avocado
1/2 cup thinly sliced green onions
2 tablespoons unsalted pumpkinseed kernels

Combine shrimp, 2 tablespoons vinegar, and chili garlic sauce in a large bowl; toss well. Cover and chill 1 hour.
Combine remaining 3 tablespoons vinegar, oil, and next 6 ingredients (through salt) in a small bowl, stirring with a whisk.
Place 2 cups spinach on each of 4 plates; top each serving with 1 cup shrimp mixture. Arrange 1/4 cup mango, 1/4 cup radishes, and 1 tablespoon avocado around shrimp on each plate. Top each serving with 2 tablespoons green onions and 1 1/2 teaspoons pumpkinseed kernels. Drizzle each salad with 2 tablespoons vinaigrette.

Calories: 281
Fat: 10g
Protein: 30.3g
Carbohydrate: 18.4g
Fiber: 3.6g
Sodium: 879mg

hjy319

Here's a chicken cordon blue I threw together

1lb Purdue thin sliced chicken breasts (that way no cutting or pounding )-was 6 slices

1/4 cup gonnella baking seasoned bread crumbs

6 slices of hillshire Farm reduced sodium honey ham

3 slices (cut in half) Sargento reduced fast swiss cheese

1 large egg

So I layed out the chicken breast, put a slice of ham on it, half slice of cheese, rolled it up, coated in egg wash, then bread crumbs, put a tooth pick in it and baked at 350 degrees until done.

so I made it be 3 servings, so 2 rolls ups each and entered into MFP for calories and this is what I got per 2 roll ups

349 cal, 8 fat, 0 fiber, 60 protein, 2 sugar 502mg sodium, (cut in half for 1 roll up)

koizumi6

Crunchy Shrimp with Toasted Couscous and Ginger-Orange Sauce

Sauce:
1 cup orange juice
1 tablespoon chopped fresh cilantro
2 tablespoons reduced-fat mayonnaise
1 1/2 tablespoons fat-free, less-sodium chicken broth
1 teaspoon grated peeled fresh ginger
1 teaspoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper
Couscous:
1 cup uncooked couscous
1 1/2 cups fat-free, less-sodium chicken broth
1/2 cup orange juice
1/2 teaspoon salt
1/3 cup chopped green onions
2 tablespoons sliced almonds, toasted
1 tablespoon unsalted butter
Shrimp:
20 jumbo shrimp, peeled and deveined (about 3/4 pound)
1 large egg white, lightly beaten
1/2 cup panko (Japanese breadcrumbs)
1 teaspoon chopped fresh cilantro
1/2 teaspoon grated peeled fresh ginger
1/8 teaspoon freshly ground black pepper
1 tablespoon canola oil
2 cups trimmed watercress

Preparation
To prepare sauce, bring 1 cup orange juice to a boil in a small saucepan over medium-high heat; cook until reduced to 1/4 cup (about 10 minutes). Remove from heat; cool completely. Stir in 1 tablespoon cilantro and next 7 ingredients (through red pepper); set aside.
To prepare couscous, place couscous in a large nonstick skillet over medium-high heat; cook 3 minutes or until toasted, stirring constantly. Add 1 1/2 cups broth, 1/2 cup orange juice, and 1/2 teaspoon salt; bring to a boil. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; add onions, almonds, and butter, stirring until butter melts. Keep warm.
To prepare shrimp, combine shrimp and egg white in a large bowl, tossing to coat. Combine the panko, 1 teaspoon cilantro, 1/2 teaspoon ginger, and black pepper in a large zip-top plastic bag. Add shrimp to the bag, and seal and shake to coat.
Heat oil in a large nonstick skillet over medium-high heat; arrange shrimp in a single layer in pan. Cook 2 minutes on each side or until done.
Place 3/4 cup couscous on each of 4 plates; top each with 1/2 cup watercress and 5 shrimp. Drizzle each with 1 1/2 tablespoons sauce.

Amount per serving (4 servings total)
Calories: 376
Fat: 10.6g
Protein: 17.6g
Carbohydrate: 51.9g
Fiber: 3.9g
Sodium: 763mg

bridgeville

bump

nab22

bump thanks!

kimberlyAjohnson

Bump for later

suelynn62

Thanks for all the recipes. I can't wait to try them.

koizumi6

Ham in the slow cooker

3 lbs ham
2 cups canned pineapple, undrained
1/2 cup maple syrup

1 Put the ham in the slow cooker.
2 Pour the pineapple chunks over the ham and drizzle on the maple syrup.
3 Cover and cook on low 6-8 hours.


Serving Size: 1 (201 g)
Servings Per Recipe: 10

Calories 257.8
Total Fat 7.8 g
Sodium 2064.9 mg
Total Carbohydrate 14.9 g
Dietary Fiber 0.3 g
Sugars 13.2 g
Protein 30.5 g

koizumi6

Slow Cooker Pork Roast

Ingredients
1/4 cup low-sodium soy sauce
1/4 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons honey
2 teaspoons bottled minced garlic
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon five-spice powder
2 pounds boneless Boston butt pork roast, trimmed
1/2 cup fat-free, less-sodium chicken broth

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.
Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.
Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.
Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce

Amount per serving (3 oz and 1/4 cup of sauce per serving) makes 8 servings
Calories: 227
Fat: 9.5g
Protein: 21.6g
Carbohydrate: 12.7g
Fiber: 0.4g
Sodium: 561mg
Calcium: 30mg

koizumi6

Beer Braised Beef (crock pot)

YIELD: 4 servings (serving size: 1 cup)

Ingredients
1 cup refrigerated prechopped onion
Cooking spray
1 pound boneless top round steak, trimmed
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1/2 cup light beer
2 tablespoons molasses
1/4 teaspoon salt

1. Place onion in a 3- to 3 1/2-quart electric slow cooker coated with cooking spray.
2. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add steak; cook 3 minutes on each side or until browned. Place steak over onion in cooker; pour tomatoes and beer over steak. Cover and cook on LOW for 8 hours or until steak is very tender.
3. Shred steak with 2 forks in slow cooker; stir in molasses and salt. Let steak stand 10 minutes before serving

Amount per serving
Calories: 265
Fat: 8g
Protein: 25.5g
Carbohydrate: 20.4g
Fiber: 1.5g
Sodium: 514mg

koizumi6

Slow-Cooker Meat Loaf with Shiitake Mushrooms

YIELD: 6 servings (serving size: 4 ounces)

Ingredients
2 (1-ounce) slices whole wheat bread
3/4 pound ground round
3/4 pound ground turkey
1 1/2 cups sliced shiitake mushrooms
1/2 cup grated fresh onion
1 teaspoon dried Italian seasoning
3/4 teaspoon salt
2 large eggs, lightly beaten
1 garlic clove, minced
2 tablespoons ketchup
1 1/2 teaspoons Dijon mustard
1/8 teaspoon ground red pepper

Preparation
Place bread in a food processor, and pulse 10 times or until crumbs measure 1 1/3 cups. Combine the crumbs, beef, and next 7 ingredients (beef through garlic) in a large bowl, and shape meat mixture into a 9 x 6-inch loaf. Place loaf in an electric slow cooker.
Combine ketchup, mustard, and pepper in a small bowl, stirring with a fork. Spread ketchup mixture evenly over top of loaf. Cover with lid; cook on LOW for 5 hours.


Amount per serving
Calories: 265
Fat: 12.7g
Protein: 25.2g
Carbohydrate: 12.7g
Fiber: 1.9g
Sodium: 545mg

koizumi6

Cincinnati Chili

YIELD: 8 servings
Ingredients
Cooking spray
1/2 teaspoon salt, divided
1 1/2 pounds ground sirloin
1 1/2 cups plus 3 tablespoons chopped onion, divided
2 teaspoons minced garlic
1 tablespoon canola oil
2 teaspoons garam masala
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1/8 teaspoon ground nutmeg
2 tablespoons tomato paste
1 cup water
2 tablespoons red wine vinegar
1 (28-ounce) can diced tomatoes, undrained
2 (15.5-ounce) cans dark red kidney beans, rinsed, drained, and divided
1 (15.5-ounce) can light red kidney beans, rinsed and drained
1/2 cup chopped fresh flat-leaf parsley

Preparation
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add 1/4 teaspoon salt and beef to pan; cook 6 minutes or until browned, stirring to crumble. Transfer beef to a small bowl; keep warm.
Reduce heat to medium; recoat pan with cooking spray. Add 1 1/2 cups onion to pan; cook 4 minutes, stirring frequently. Add garlic to pan; cook 1 minute, stirring constantly. Add remaining 1/4 teaspoon salt, oil, and the next 4 ingredients (through nutmeg) to pan; cook 1 minute or until fragrant, stirring constantly. Add tomato paste; cook 1 minute. Add 1 cup water, vinegar, and tomatoes to pan; bring to a boil. Reserve 1/2 cup dark red kidney beans. Add beef, remaining dark red kidney beans, and light red kidney beans to pan; cover, reduce heat, and simmer 30 minutes. Ladle 1 1/4 cups chili into each of 8 bowls. Top each serving with 1 tablespoon remaining dark red kidney beans, about 1 teaspoon remaining chopped onion, and 1 tablespoon parsley.

Amount per serving
Calories: 276
Fat: 6g
Protein: 26.5g
Carbohydrate: 31.7g
Fiber: 9.1g
Sodium: 755mg

koizumi6

Tomato-Basil Lasagna with Prosciutto

YIELD: 9 servings
Ingredients
5 garlic cloves
1 (16-ounce) carton 1% low-fat cottage cheese
1/2 cup (4 ounces) block-style fat-free cream cheese
1/4 cup (1 ounce) grated fresh Romano cheese, divided
2 1/2 teaspoons dried basil
1/2 teaspoon crushed red pepper
1 large egg
1 (26-ounce) bottle fat-free tomato-basil pasta sauce (such as Muir Glen)
Cooking spray
12 cooked lasagna noodles
1 cup (4 ounces) chopped prosciutto or ham
1 cup (4 ounces) shredded part-skim mozzarella cheese

Preparation
Preheat oven to 375°.
Drop garlic through food chute with food processor on, and process until minced. Add cottage cheese; process 2 minutes or until smooth. Add cream cheese, 2 tablespoons Romano, basil, pepper, and egg; process until well-blended.
Spread 1/2 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over the pasta sauce; top with 1 cup cheese mixture, 1/3 cup prosciutto, and 3/4 cup pasta sauce. Repeat the layers two times, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with 2 tablespoons Romano and mozzarella.
Cover and bake at 375° for 45 minutes or until sauce is bubbly. Uncover and bake an additional 15 minutes. Let lasagna stand 5 minutes.

Amount per serving
Calories: 272
Fat: 5.6g
Protein: 20.8g
Carbohydrate: 33g
Fiber: 2.1g
Sodium: 775mg

koizumi6

Slow cooker Shepard's pie

6 servings

Ingredients
4 medium Yukon Gold potatoes (about 2 lb.)
1/3 cup milk
2 tablespoons unsalted butter
Salt and pepper
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 pound lean ground beef
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 tablespoon cornstarch
1 cup frozen mixed vegetables

Preparation
Prick potatoes all over with a fork. Microwave potatoes on high, turning once, until tender, about 15 minutes. Remove from microwave, let cool slightly, then peel and mash with milk and butter. Season with salt and pepper.
In a skillet over medium heat, warm olive oil. Add onion and cook, stirring, until translucent, 3 minutes. Add garlic and cook 30 seconds longer. Add beef, increase heat to medium-high and cook, breaking up chunks, until meat is cooked through and beginning to brown, 8 minutes. Stir in tomato paste, Worcestershire, thyme and 1/2 tsp. each salt and pepper. In a small cup, whisk cornstarch with 1 cup water. Add to skillet and cook, stirring, until liquid thickens slightly. Remove from heat; transfer to slow cooker.
Layer vegetables on top of meat; top with potatoes. Cover, turn slow cooker to low and cook for 3 hours.

Amount per serving
Calories: 353
Fat: 14g
Protein: 20g
Carbohydrate: 34g
Fiber: 3g
Sodium: 398mg

shaffer8705

*bump*

gehlerc

bump

ValerieCeleny

yummm I'm so making these mini pizzas! thanks for sharing

Wish2BSkinny

Benihana Japanese Fried Rice

3 Cups, Dry: Minute Rice – Brown Rice
2 Tbsp: Carrots, Raw, Chopped
½ Cup: Chopped Green Onion
½ Cup: Egg Beaters
1 ½ Tbsp: Light Butter
3 Tbsp: Low Sodium Soy Sauce

1. Pour cooked rice into a large bowl and let cool in refrigerator.
2. scramble eggs, separate into pea-sized bits while cooking.
3. Add peas, grated carrots, scrambled eggs, diced onions to rice and toss.
4. Melt butter in large frying pan over medium/high heat.
5. Dump rice mixture into pan and add soy sauce, salt and pepper.
6. Cook for 6-8 minutes, stirring often.

I got this recipe from food.com. Super yummy and definitely helps with the chinese food cravings with low sodium and calories. The original recipe called for regular soy sauce, real eggs, and white rice. I plugged this into the recipe builder on MFP. Here are the numbers:

6 Servings

180 Calories
3 Fat
36 Carbs
3 Fiber
6 Protein
364 Sodium

BrandyH20

bump

vwgurl2

I saw someone already posted a Chicken Cordon Bleu recipe but this one is my fav!


INGREDIENTS:
2 4-oz boneless, skinless chicken breasts
2 large spinach leaves, washed stems removed
2 wedges Laughing Cow Light cheese
1 oz reduced-sodium nitrate-free ham
Paprika, to taste
1 clove garlic, minced
1 tsp extra-virgin olive oil
1 cup baby bella mushrooms, sliced
1/8 tsp ground black pepper

DIJON YOGURT SAUCE
1/2 cup nonfat Greek yogurt
1 tbsp Dijon mustard
1/2 tsp 1% buttermilk
2 tbsp chives, chopped

INSTRUCTIONS:
Preheat oven to 400°F. Pound chicken with a mallet to 1/4-inch thickness. Be careful not to tear apart the breast. Lay 1 spinach leaf on top of each breast. Then spread cheese wedge to cover spinach. Top with 1/2 slice ham, folding ham over as needed to fit breast. Gently roll up each breast and secure with a toothpick. Sprinkle outer side of breast with paprika. Bake in oven for 20 minutes, until chicken is cooked through.
While chicken is baking, sauté garlic in oil in a nonstick skillet for 1 minute on medium-high heat. Add mushrooms and pepper. Stir occasionally for 10 minutes until soft. Remove from heat. Cover and set aside.
To prepare sauce, whisk together yogurt, mustard and buttermilk. Mix in chives.
Divide mushrooms equally between 2 plates, about 1/4 cup each. Then place chicken on bed of mushrooms and drizzle 1/4 cup yogurt sauce over top.
Nutrients per serving (1 chicken cordon bleu, ¼ cup mushrooms, ¼ cup yogurt sauce): Calories: 281, Total Fat: 9 g,Sat. Fat: 3 g, Carbs: 10 g, Fiber: 2 g, Sugars: 3 g, Protein: 38 g, Sodium: 587 mg, Cholesterol: 80 mg

RhianStephanie

Yummie yummie!!