Practically Dunn

Scroll to Info & Navigation

The crock pot is a magical thing. There is nothing better than coming home after a long day to a homemade meal, hot and ready. In honor of me being sick all of last week and all those other sickies out there that aren’t handling the change of season in tip top shape; I thought I’d share one of my homemade soup recipes.I grew up in a household of lots of cooking and lots of homemade soups. As those of you who have seen my recipes before know… I kind of just wing it. I cook to taste. So I tried to mentally measure out the ingredients below as best as I could for you. The good part about soup is, it’s always trial and error. Add too much seasoning? … Just add more water and vice versa. Enjoy!Chicken and Tortellini Soup-32 oz of Swanson Low Sodium Chicken Broth-32 oz Water-4 teaspoons of Wylers Instant Bouillon - Chicken-2 Frozen Chicken Breasts (about 8oz)-8 oz (bag of) tortellini (I used ricotta and spinach)-8 oz Whole Wheat Cous Cous (or any noodle)-Chopped Celery-Chopped Carrots-Sage - to Taste-Basil - to Taste-Garlic Powder - to Taste-Onion Powder - to Taste-Pepper - to Taste-Parsley - to Taste-Crushed Red Pepper - OptionalPut everything but the tortellini and noodles in the crockpot on high for 5-6 hours. I took out and shredded the chicken after about 3 hours and then put back in to finish cooking. After about 5 hours, I added the cous cous and tortellini. Put the crockpot on low, then let sit for 45 minutes. I taste tested throughout, adding more seasoning or water as needed. Easypeasy and delish! 

The crock pot is a magical thing. There is nothing better than coming home after a long day to a homemade meal, hot and ready. In honor of me being sick all of last week and all those other sickies out there that aren’t handling the change of season in tip top shape; I thought I’d share one of my homemade soup recipes.

I grew up in a household of lots of cooking and lots of homemade soups. As those of you who have seen my recipes before know… I kind of just wing it. I cook to taste. So I tried to mentally measure out the ingredients below as best as I could for you. The good part about soup is, it’s always trial and error. Add too much seasoning? … Just add more water and vice versa. Enjoy!

Chicken and Tortellini Soup
-32 oz of Swanson Low Sodium Chicken Broth
-32 oz Water
-4 teaspoons of Wylers Instant Bouillon - Chicken
-2 Frozen Chicken Breasts (about 8oz)
-8 oz (bag of) tortellini (I used ricotta and spinach)
-8 oz Whole Wheat Cous Cous (or any noodle)
-Chopped Celery
-Chopped Carrots
-Sage - to Taste
-Basil - to Taste
-Garlic Powder - to Taste
-Onion Powder - to Taste
-Pepper - to Taste
-Parsley - to Taste
-Crushed Red Pepper - Optional

Put everything but the tortellini and noodles in the crockpot on high for 5-6 hours. I took out and shredded the chicken after about 3 hours and then put back in to finish cooking. After about 5 hours, I added the cous cous and tortellini. Put the crockpot on low, then let sit for 45 minutes. I taste tested throughout, adding more seasoning or water as needed. Easypeasy and delish! 

With Fall upon us, I already have my crock pot plugged in, my scarves wrapped, my boots tied up and now I’m ready for all things pumpkin. Fall is my absolute favorite season and I carry a strong 3-month obsession with all things pumpkin. Cliche I know, but I was drinking my PSL’s before they were trendy, I swear.  From Coffee to food, baked goods, color, candles and smells…even my febreeze is pumpkin! So with that; to kick off our Fall season, I’ll be sharing my first (but definitely not last) pumpkin recipe with you.   Pumpkin Spice Cookies with a Cream Cheese Frosting.  Always delicious and coworker approved.  Frosting 8oz package of cream cheese 2 tablespoons butter 4 cups confectioners’ sugar 1 teaspoon vanilla extract 2 tablespoons fat free half and half Mix the cream cheese with the butter, sugar, vanilla and half and half. Beat until smoothed. Keep in fridge until ready to use. Pumpkin Cookies 1 cup butter, softened 1/2 cup splenda and sugar pre packaged mix blend (or 1 cup granulated sugar) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1.2 teaspoon ground cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon pumpkin spice 1/4 cup egg beaters 1 teaspoon vanilla extract 7oz of canned pumpkin 2 cups all-purpose flour DirectionsPreheat oven to 350 degrees F. In a bowl, beat butter. Add granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg and pumpkin spice. Beat until combined. Add eggs and vanilla extract. Continue to beat. Add and mix pumpkin slowly.  Once combined, slowly add in flour. Use tablespoon to drop heaping scoops of dough onto greased cookie sheet. Bake in oven for 10-11 minutes until light brown and transfer to cookie rack to cool. Makes about 18 cookies.  Pipe on frosting, decorate and enjoy!

With Fall upon us, I already have my crock pot plugged in, my scarves wrapped, my boots tied up and now I’m ready for all things pumpkin. Fall is my absolute favorite season and I carry a strong 3-month obsession with all things pumpkin. Cliche I know, but I was drinking my PSL’s before they were trendy, I swear. 

From Coffee to food, baked goods, color, candles and smells…even my febreeze is pumpkin! So with that; to kick off our Fall season, I’ll be sharing my first (but definitely not last) pumpkin recipe with you.  

Pumpkin Spice Cookies with a Cream Cheese Frosting. 
Always delicious and coworker approved. 

Frosting

  • 8oz package of cream cheese
  • 2 tablespoons butter
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons fat free half and half

Mix the cream cheese with the butter, sugar, vanilla and half and half. Beat until smoothed. Keep in fridge until ready to use. 

Pumpkin Cookies

  • 1 cup butter, softened
  • 1/2 cup splenda and sugar pre packaged mix blend (or 1 cup granulated sugar)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1.2 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon pumpkin spice
  • 1/4 cup egg beaters
  • 1 teaspoon vanilla extract
  • 7oz of canned pumpkin
  • 2 cups all-purpose flour

Directions
Preheat oven to 350 degrees F. In a bowl, beat butter. Add granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg and pumpkin spice. Beat until combined. Add eggs and vanilla extract. Continue to beat. Add and mix pumpkin slowly.  Once combined, slowly add in flour.

Use tablespoon to drop heaping scoops of dough onto greased cookie sheet. Bake in oven for 10-11 minutes until light brown and transfer to cookie rack to cool. Makes about 18 cookies. 

Pipe on frosting, decorate and enjoy!

You guys want in on a little secret?  These cookies.   Are ah-mazing.   They are beyond easy and quick to whip together.  Versitile too, if you consider the sprinkle combinations you could do throughout the year for different holidays and such.   So far i’ve made them for girls weekend. For a bachelorette party. And for a boy. With leftovers going to my roommate, my parents and my best friend’s boyfriend.  People eat these up… literally.   They are just too fabulous not too share… Cake Batter Cookies (makes 18 - 24) 1 box white cake mix 1 tsp baking powder 1/2 C egg beaters  1/2 C vegetable oil 1 tsp vanilla extract 1 C sprinkles Preheat oven to 350 degrees.  Mix together dry ingredients in one bowl Mix together wet ingredients in another bowl Combine all and mix well Add in sprinkles.  The more, the better. Keep on mixin’ Use a large spoon and scoop out batter onto greased cookie sheet Bake for 10 minutes Cool on cookie rack - they will be super soft at first  Eat and repeat. 

You guys want in on a little secret? 

These cookies.  

Are ah-mazing.  

They are beyond easy and quick to whip together.  Versitile too, if you consider the sprinkle combinations you could do throughout the year for different holidays and such.  

So far i’ve made them for girls weekend. For a bachelorette party. And for a boy. With leftovers going to my roommate, my parents and my best friend’s boyfriend.  People eat these up… literally.  

They are just too fabulous not too share…

Cake Batter Cookies (makes 18 - 24)

1 box white cake mix

1 tsp baking powder

1/2 C egg beaters 

1/2 C vegetable oil

1 tsp vanilla extract

1 C sprinkles

  • Preheat oven to 350 degrees. 
  • Mix together dry ingredients in one bowl
  • Mix together wet ingredients in another bowl
  • Combine all and mix well
  • Add in sprinkles.  The more, the better. Keep on mixin’
  • Use a large spoon and scoop out batter onto greased cookie sheet
  • Bake for 10 minutes
  • Cool on cookie rack - they will be super soft at first 
  • Eat and repeat. 
Have I ever mentioned how much I love pasta. LOVE. Pasta and I have a relationship.  But unfortunately, my metabolism is not a fan.  Since gnocchi is my all time favorite, of course I had to come up with a healthy alternative to the original…1 Cup Fat Free Ricotta1/4 Cup Egg Beaters1 Cup Whole Wheat FlourMix all together.  Knead dough on counter and add flour as needed. Roll “cigar” shapes and cut 1 inch segments for each ball.  Softly roll onto gnocchi board to create texture.Bring water (with a dash of olive oil) to a boil and add pasta for 4-6 minutes or until gnocchi floats to the top. Drain and Rinse. Serve with favorite veggies and sauce! Easy-Peasy. Bon Appetit! 

Have I ever mentioned how much I love pasta. LOVE. Pasta and I have a relationship.  But unfortunately, my metabolism is not a fan.  Since gnocchi is my all time favorite, of course I had to come up with a healthy alternative to the original…

1 Cup Fat Free Ricotta
1/4 Cup Egg Beaters
1 Cup Whole Wheat Flour

Mix all together.  Knead dough on counter and add flour as needed. Roll “cigar” shapes and cut 1 inch segments for each ball.  Softly roll onto gnocchi board to create texture.

Bring water (with a dash of olive oil) to a boil and add pasta for 4-6 minutes or until gnocchi floats to the top. Drain and Rinse. 

Serve with favorite veggies and sauce! Easy-Peasy. 
Bon Appetit!
 

One of the biggest realizations I’ve had the past few months while trying to eat healthier and shed some pounds has been how breakfast really sets the tone of my day.  Common sense, right?  It’s what all the experts say and I actually do notice a difference in how good/bad my day turns out (diet wise) depending on what I put in my mouth at the start.  So with that said, one can never have too many delicious breakfast recipes  Healthy Breakfast Pizza Ingredients: 1 can of reduced fat Pillsbury crescent rolls (540 cal - 12pts) 1/2 cup fat free mozzarella shredded cheese (90 cal - 2pts) 4 oz extra lean ground turkey breast - cooked (120 cal - 3pt) 3/4 cup egg beaters (75 cals - 1pts) 1/4 cup skim milk (20 cals - 0pts) 1 tsb garlic powder 1 tsb crushed red pepper 1 tsb onion powder 1 tsp salt Pam spray Directions Preheat oven to 400 degrees. Spray small cake pan with non-stick cooking spray. Spread the crescent rolls evenly into the pan. Bake 3 minutes until crust begins to brown. Cook the ground turkey and spread along with the cheese evenly onto the crust. Place eggs into a bowl add the milk and seasonings, then mix. Pour egg mixture over the meat and cheese . Place in oven and bake until eggs are set , about 18 minutes.* Want to add extra deliciousness? Throw on some fresh veggies with the turkey and cheese and cook as directed.

One of the biggest realizations I’ve had the past few months while trying to eat healthier and shed some pounds has been how breakfast really sets the tone of my day.  Common sense, right?  It’s what all the experts say and I actually do notice a difference in how good/bad my day turns out (diet wise) depending on what I put in my mouth at the start.  

So with that said, one can never have too many delicious breakfast recipes 

Healthy Breakfast Pizza

Ingredients:

  • 1 can of reduced fat Pillsbury crescent rolls (540 cal - 12pts)
  • 1/2 cup fat free mozzarella shredded cheese (90 cal - 2pts)
  • 4 oz extra lean ground turkey breast - cooked (120 cal - 3pt)
  • 3/4 cup egg beaters (75 cals - 1pts)
  • 1/4 cup skim milk (20 cals - 0pts)
  • 1 tsb garlic powder
  • 1 tsb crushed red pepper
  • 1 tsb onion powder
  • 1 tsp salt
  • Pam spray

Directions

Preheat oven to 400 degrees. Spray small cake pan with non-stick cooking spray.

Spread the crescent rolls evenly into the pan. Bake 3 minutes until crust begins to brown. Cook the ground turkey and spread along with the cheese evenly onto the crust. Place eggs into a bowl add the milk and seasonings, then mix. Pour egg mixture over the meat and cheese . Place in oven and bake until eggs are set , about 18 minutes.

* Want to add extra deliciousness? Throw on some fresh veggies with the turkey and cheese and cook as directed.

Ever since I dabbled with making Chinese food healthy, I have been obsessed with wonton wrappers. I have been creating all different kinds of egg rolls, which are a great addition to any lunch or dinner. I’ve made Chicken Salad egg rolls, and ground turkey burger egg rolls and pot roast egg rolls. They are the perfect carb fix for people that need that “crunch” with their meal, but are still looking to keep the calorie count light.  And the best part?  They are SO EASY to make!   Ingredients: 4 oz of any meat or veggie filling of choice  1 skinny cow lite cheese triangle - any flavor (I use swiss a lot) 6 Wonton Wrappers Pam spray olive oil Preheat oven to 400 degrees. Spray a cookie sheet with non-stick cooking spray. Evenly divide up cheese triangle and meat/veggie into 6 portions and spread onto each wonton wrapper.  Wet the sides of the wrapper with water, stuff and roll so that the filling is tightly wrapped in the wonton.  The water helps hold all sides together.  Spray a coat of Pam olive oil over top of rolled wontons to help brown while they bake.  Bake at 400 degrees for 10 minutes.Turn on Broiler feature on the oven after baking. Broil for 2-3 minutes until crisp and brown.  Watch carefully though, so they don’t burn. 6 Wonton Wrappers = 3 weight watcher points1 skinny cow lite cheese = 1 weight watcher pointCalculate you choice of meat/veggie filling based on 4oz serving size Enjoy and get creative!  

Ever since I dabbled with making Chinese food healthy, I have been obsessed with wonton wrappers. I have been creating all different kinds of egg rolls, which are a great addition to any lunch or dinner. I’ve made Chicken Salad egg rolls, and ground turkey burger egg rolls and pot roast egg rolls. They are the perfect carb fix for people that need that “crunch” with their meal, but are still looking to keep the calorie count light.  And the best part?  They are SO EASY to make!  

Ingredients:

  • 4 oz of any meat or veggie filling of choice 
  • 1 skinny cow lite cheese triangle - any flavor (I use swiss a lot)
  • 6 Wonton Wrappers
  • Pam spray olive oil

Preheat oven to 400 degrees. Spray a cookie sheet with non-stick cooking spray.

Evenly divide up cheese triangle and meat/veggie into 6 portions and spread onto each wonton wrapper.  Wet the sides of the wrapper with water, stuff and roll so that the filling is tightly wrapped in the wonton.  The water helps hold all sides together.  Spray a coat of Pam olive oil over top of rolled wontons to help brown while they bake. 

Bake at 400 degrees for 10 minutes.
Turn on Broiler feature on the oven after baking. Broil for 2-3 minutes until crisp and brown.  Watch carefully though, so they don’t burn.

6 Wonton Wrappers = 3 weight watcher points
1 skinny cow lite cheese = 1 weight watcher point

Calculate you choice of meat/veggie filling based on 4oz serving size 

Enjoy and get creative!  

A few weeks back I decided I wanted to have a few friends over to cook dinner for. I had been wanting to try this cauliflower crust pizza for some time, so I thought the dinner party would be a prime opportunity for my girlfriends to be recipe guinea pigs.I always get a bit nervous trying oddball recipes, especially when other people are coming hungry and expecting to be fed.  Because I love to cook, I tend to find great recipes and then tweek or add my own little twist.  So here is my version  Cauliflower Crust Pizza Ingredients: 2 cups cooked, riced cauliflower 2 cups fat free mozzarella shredded cheese 1 individual egg beaters cup (or 2 servings of egg beaters) 2 tsb garlic powder 1 tsb oregano  1 tsp Salt Pam spray olive oil To Make the Pizza Crust: Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray. In a medium bowl, stir together riced cauliflower, egg and mozzarella. Add oregano, garlic and salt, stir. Transfer to the cookie sheet, and using your hands, mold into shape desired making sure to keep “dough” even throughout. Brush top lightly with olive oil for browning.  Bake at 450 degrees for 15 minutes. Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).Toppings So this is the fun part. You can get creative with whatever you like best.  This round, I used a tomato soup as my sauce, to keep things light. I then grilled some chicken and chopped up green and red peppers, mushrooms and onion.  De-lish!Bon Appetite!*Note that toppings need to be precooked since you are only broiling for a few minutes.

A few weeks back I decided I wanted to have a few friends over to cook dinner for. I had been wanting to try this cauliflower crust pizza for some time, so I thought the dinner party would be a prime opportunity for my girlfriends to be recipe guinea pigs.

I always get a bit nervous trying oddball recipes, especially when other people are coming hungry and expecting to be fed.  Because I love to cook, I tend to find great recipes and then tweek or add my own little twist.  So here is my version 

Cauliflower Crust Pizza

Ingredients:

  • 2 cups cooked, riced cauliflower
  • 2 cups fat free mozzarella shredded cheese
  • 1 individual egg beaters cup (or 2 servings of egg beaters)
  • 2 tsb garlic powder
  • 1 tsb oregano 
  • 1 tsp Salt
  • Pam spray olive oil

To Make the Pizza Crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.

In a medium bowl, stir together riced cauliflower, egg and mozzarella. Add oregano, garlic and salt, stir. Transfer to the cookie sheet, and using your hands, mold into shape desired making sure to keep “dough” even throughout. Brush top lightly with olive oil for browning. 

Bake at 450 degrees for 15 minutes.

Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

Toppings

So this is the fun part. You can get creative with whatever you like best.  This round, I used a tomato soup as my sauce, to keep things light. I then grilled some chicken and chopped up green and red peppers, mushrooms and onion.  De-lish!

Bon Appetite!

*Note that toppings need to be precooked since you are only broiling for a few minutes.


‹ ›

I’ve been craving Chinese food lately, but since i’ve been doing so well on WW, I refuse to indulge yet and cheat.  So I got creative and made my own Chinese meal. I made the recipes up, so this was my first attempt at both dishes. It’s a rough draft, but I thought i’d still share. I used my parents as guinea pigs and they both raved and ate themselves full. (one being a dieter as well, the other not) I might make a few tweeks next time, but tonight was still pretty delish and super easy to make. 

Healthy Crab Rangoon

Ingredients:

  • 6 oz Fat Free Cream Cheese
  • 6 oz Crab Meat
  • 1 Green Onion Finely Chopped
  • 1 tsp Worchestire Sauce
  • 1 tsp Garlic Powder 
  • 1 tsp Salt
  • Wanton Wrappers
  • Non-Stick Spray
  • Sweet N Sour Sauce

Directions:
Mix the first 7 ingredients together until blended. Place a generous tsb of mix into center of wonton wrapper. Moisten edges with water, bring corners to center and press together to seal. Place on baking sheet coated with non-stick spray. Lightly spray wontons with non-stick spray and bake at 400 degrees for 8-10 min.  Serve warm with sweet n sour sauce.

1 weight watcher pt each - 1 pt for 2 tsb sweet n sour

Chicken Fried Rice Quinoa (serves 2+)

Ingredients:

  • 1/2 Cup Quinoa
  • 1/2 Cup Peas
  • 1/2 Cup Corn (I won’t include next time, but mom & dad liked)
  • 1 Green Onion Finely Chopped 
  • 1 Red Pepper
  • 4 oz Shredded Chicken
  • Spray Butter
  • 1 mini individual cup of Egg Beaters
  • Seasonings to taste (Garlic, Salt, Pepper, Crushed Red Pepper, Parsley)
  • Sweet n Sour to taste

Directions:

Cook quinoa as directed on package (1/2 cup quinoa in 1 cup water). Sauté veggies on stove with spray butter and seasonings. Mix in shredded chicken**, continue stirring over warm heat. Add in egg beaters and scramble. Gradually add sweet n sour, seasonings and spray butter to taste.  Keep stirring over heat until everything is evenly cooked and mixed.

**To cook the chicken with a little extra flavor, I cut up raw chicken breast and boil on the stove, covered.  Boil with chicken bouillon cubes, Salt, Pepper, Garlic Powder, Onion Powder, Oregano, Parsley and a Bay Leaf. Covered for about 30-40 minutes.

Weight watcher points for full dish - 11pts
Fortune cookie - 1pt

I was feeling a bit stressed today, so it hit the kitchen to blow off some steam…I think the sound of my KitchenAid relaxes me. (haha)  I hadn’t baked in a couple weeks and have been wanting to make these for awhile.  My love for banana runs deep….and these were definitely my favorite combo so far. 1 box of Banana Cake Mix 10oz Diet Ginger Ale 1 Tbs Banana Extract Preheat oven to 325 degrees Mix everything together in mixer Line cupcake pan with liners - spray liners with a non stick spray Fill cupcake liners 3/4 way Bake for 22-25 minutes Let sit to cool Pipe on Cool Whip for a topping worth no WW points(!!!) garnish with shaved chocolate cut and add sliced banana to finish. 2 pts on Weight Watchers 

I was feeling a bit stressed today, so it hit the kitchen to blow off some steam…I think the sound of my KitchenAid relaxes me. (haha)  I hadn’t baked in a couple weeks and have been wanting to make these for awhile.  

My love for banana runs deep….and these were definitely my favorite combo so far.

  • 1 box of Banana Cake Mix
  • 10oz Diet Ginger Ale
  • 1 Tbs Banana Extract
  • Preheat oven to 325 degrees
  • Mix everything together in mixer
  • Line cupcake pan with liners - spray liners with a non stick spray
  • Fill cupcake liners 3/4 way
  • Bake for 22-25 minutes
  • Let sit to cool
  • Pipe on Cool Whip for a topping worth no WW points(!!!)
  • garnish with shaved chocolate
  • cut and add sliced banana to finish. 

    2 pts on Weight Watchers 
With the super bowl right around the corner, here is a great dip recipe for those watching their waistline, but are still up for a bit of guiltless indulgence.  Perfect with veggies and crackers or eaten burrito style in a lettuce shell for no extra points!  Crock Pot Light Buffalo Chicken Ingredients: 6 oz reduced fat cream cheese, softened 1 cup fat free sour cream 1/2 cup Franks hot sauce 1/3 cup shredded mozzarella  1 tsp white vinegar 1 tsp white wine 2 tsp ranch dip mix 2 slices fat free kraft singles 1 head of lettuce 2 cups cooked shredded chicken (just a tad pink still) Directions: Mix the first 7 ingredients together until blended. Add the chicken and put this in the crock pot with the 2 slices of Kraft cheese on top to melt. Set on low for 3-4 hours. Stir occasionally. Serve warm in a cold lettuce shell.  1/2 cup = 3 points*To cook the chicken with a little extra flavor, I cut up raw chicken breast and boil on the stove, covered.  Boil with chicken bouillon cubes, Salt, Pepper, Garlic Powder, Onion Powder, Oregano, Parsley and a Bay Leaf. (see picture, top left)

With the super bowl right around the corner, here is a great dip recipe for those watching their waistline, but are still up for a bit of guiltless indulgence.  Perfect with veggies and crackers or eaten burrito style in a lettuce shell for no extra points! 

Crock Pot Light Buffalo Chicken

Ingredients:

  • 6 oz reduced fat cream cheese, softened
  • 1 cup fat free sour cream
  • 1/2 cup Franks hot sauce
  • 1/3 cup shredded mozzarella 
  • 1 tsp white vinegar
  • 1 tsp white wine
  • 2 tsp ranch dip mix
  • 2 slices fat free kraft singles
  • 1 head of lettuce
  • 2 cups cooked shredded chicken (just a tad pink still)

Directions:

Mix the first 7 ingredients together until blended. Add the chicken and put this in the crock pot with the 2 slices of Kraft cheese on top to melt. Set on low for 3-4 hours. Stir occasionally. Serve warm in a cold lettuce shell. 

1/2 cup = 3 points

*To cook the chicken with a little extra flavor, I cut up raw chicken breast and boil on the stove, covered.  Boil with chicken bouillon cubes, Salt, Pepper, Garlic Powder, Onion Powder, Oregano, Parsley and a Bay Leaf. (see picture, top left)