Pepper-Jack Chicken with Bacon & Cranberry Brussel Sprouts

Pepper-Jack Chicken

4 ounces pepper jack cheese, shredded ( I bought Sargento reduced fat slices)
2 cups baby arugula, roughly chopped
2 large skinless, boneless chicken breasts (12 ounces each)
1 Tbsp. extra virgin olive oil.

Combine cheese and arugula in a bowl. Cut a deep 2 inch wide pocket in the thickest part of each chicken breast with a pairing knife. Stuff with the arugula mixture. Brush with olive oil and season with salt and pepper (I LOVE mrs. dash chicken seasoning!).

Preheat a grill to high and brush the grates with oil. Grill chicken until blackened and a thermometer inserted into the thickest part registers 155 degrees, 8 to 10 minutes per side. Transfer to a cutting board and let cool 2 minutes. Slice and serve

Per serving:
Calories 195, Fat 9, Carbs 1, Protein 28, Sodium 319, Fiber 0

Bacon-Cranberry Brussels Sprouts - Rachael Ray recipe!

2 Tbsp. Extra Virgin Olive Oil
5 slices bacon, chopped
1 large onion, chopped
1 Tbsp. Fresh thyme, chopped
Salt and pepper
2 10 oz boxes frozen brussels sprouts, thawed
1/2 cup dried cranberries
3/4 cup reduced sodium chicken stock
1/2 cup fresh parsley, chopped

Preheat a nonstick skillet over med-high heat with 2 tbsp oil. Add the chopped bacon and cook until crispy, about 2-3 minutes. Add the onions and thyme, season with salt and pepper, and cook for 3-4 more minutes.
Add the defrosted brussels sprouts to the bacon and onions, toss, and stir to combine. Add the dried cranberries and the chicken stock to the pan and continue to cook for 3-4 more minutes, or until the brussels sprouts are heated through and the cranberries have plumped. Finish by garnishing with chopped parsley. Makes approx 5-6 servings (6 brussel sprouts per serving)

Per serving:
Calories 187, Fat 10, Carbs 21, Protein 7, Fiber 5, Sodium 262

Just 382 calories for 1 serving of each. I will be adding a small side salad or bread to go with (depending on my calorie allowance)