Can I get an Amen on that one? All kidding aside, I am not really that obsessed with cheese am I? ONCE AGAIN a rhetorical question, no need to confirm my fears here! I must be the queen of comfort food, but now my focus is changing (that’s a good thing) and I want the most taste for the least points!
I heard in a meeting one time in regard to putting cheese on things like tacos, “if you can’t taste it, don’t waste it”. Meaning, for instance, that on a taco, with the right other ingredients you can’t really “taste” the cheese, you just want it, so why waste the points! Brilliant, I say!
Philly Chicken Cheese Steaks
8 Points Plus (6 Points-old system)
4 Servings
Philadelphia's favorite street food with a twist—lean chicken instead of fatty beef. We used reduced-fat American cheese but any light cheese can be used in its place.
Ingredients
1 T vegetable oil
1 medium onion, thinly sliced
1 lbs uncooked boneless, skinless chicken breast, pounded, cut into strips
1/2 medium sweet red pepper, thinly sliced
1/2 t table salt
1/8 t black pepper
4 reduced-calorie hot dog buns
4 slices 2% Milk Singles Reduced-Fat Pasteurized American Cheese Food, or other brand
Instructions
In a medium nonstick skillet, heat oil over medium-high heat. Saute onion until browned and very soft, about 10 minutes. Add chicken and pepper and saute until chicken is golden brown and cooked through, about to 5 to 8 minutes; season to taste with salt and pepper.
Toast buns; spoon chicken mixture down center of each one. Place a slice of cheese in each bun and and close bun to help cheese melt slightly.
Yields 1 cheese steak per serving.
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