Carb-Cutter's Chicken Cordon Bleu
1 chicken breast
1/4 cup chopped spinach
2 tsp sun-dried tomatoes (or red pepper)
1 tbsp feta (or low-fat cheddar)
1 tsp ground pistachios
1 tbsp ground wheat germ
Preheat oven to 350°F. Slice a pocket lengthwise into each chicken breast half. Stuff each pocket with 1/4 cup roughly chopped baby spinach, chopped sun-dried tomatoes, or red pepper, shredded low-fat cheddar or crumbled geta. In a small bowl, mix together wheat germ with ground pistachios for each chicken breast. Coat the chicken breasts with the mix by firmly pressing it into both sides. Place chicken on baking sheet, spray with a little olive oil and bake in the oven for about 20 minutes or until the it is cooked through and the juices run clear (depending on thickness). Turn the chicken over half way through.
Steak and Mozzarella Kabobs
2 oz beef per skewer
4-6 small mozzarella cubes on separate skewer
Use lean steak (strip), cubed about 1 inch. Stick mozzarella balls in freezer before grilling and only grill briefly as balls melt easily. You can also grill the steak on one skewer and the balls on a separate one. Grill on medium-high, turning often for 3-5 minutes.