6 oz grilled chicken breast strips
3 stalks celery, chopped
4 green onions, chopped
1/4 cup Miracle Whip light dressing
1 Tbsp lemon juice
1/2 tsp dried basil leaves
1 tomato, cut into 4 slices
4 lettuce leaves
Whole wheat pita
Combine chicken, celery, onions, dressing, lemon juice and basil. Spread evenly into pitas. Top with tomatoes, lettuce and serve.
1 med ripe avocado, peeled, pitted and sliced
1 tsp lemon juice
1 bag (10 oz) torn Romaine lettuce
2 cups shredded cooked chicken
1 med tomato, cut into wedges
1 small cucumber, sliced
1/4 med Vidalia onion, chopped
1/2 red pepper
1/2 cup light or fat-free Italian dressing
1/4 cup Parmesan cheese
Toss avocados with lemon juice in large salad bowl. Add lettuce, chicken, tomatoes, cucumbers, and onions; mix lightly. Add dressing, toss to coat. Sprinkle with Parmesan cheese. Serve immediately.
This has become a favorite meal in our big household. It’s inexpensive, quick and easy which makes it even better!
Prepare your favorite stuffing, slice open thick pork chops and season with Season All. I very happily used my new steak knives…then had to take a five minute break while Hubby cleaned and patched up my finger. Without using my middle finger, which was kind of difficult, I finished slicing the pork open and added the stuffing.
I wrapped two slices of bacon around each stuffed pork chop, seasoned the outside with Season All, salt and pepper.
I covered them with aluminum foil then baked them at 350 degrees for 30 minutes. I served them with steamed cheesy pasta with broccoli and had a very happy family! You can also wrap them individually and put them on the grill.