Prep time: 25 minutes Cook time: 20 minutes
per serving: 539 calories; 40 grams protein; 21 grams total fat; 3 grams fiber; 12 grams saturated fat; 46 grams carbohydrates; 112 mgs cholesterol; 956 mgs sodium; 14 WW points plus // nutrition is based on a 6 oz boneless chicken breast
Chicken Sandwiches with Blue Cheese and Apple
2 boneless, skinless chicken breasts
3 tablespoons butter softened
8 slices thick sourdough bread
1/2 cup crumbled blue cheese
2 Granny Smith apples peeled, cored and thinly sliced
Heat the oven to 350 degrees.
 Place the chicken breasts on a small, rimmed baking sheet or pie pan; drizzle with a little olive oil and sprinkle with salt and pepper. Bake uncovered for 20 minutes or until cooked through. Let cool and cut into very small cubes.
 Spread the butter on one side of each slice of bread and place slices on a greased baking sheet, butter-side down.
 Divide the chicken among the slices of bread and top evenly with cheese, then apple slices. Place the remaining bread slices on top, butter-side up. Bake for 10 minutes. Turn carefully and bake until crispy and golden, about 10 minutes more. Cut in half and serve immediately. KID-FRIENDLY ADAPTATION: Omit the blue cheese from children's sandwiches. You can sub mozzarella or provolone.
Broccoli Slaw Salad
12 ounces broccoli slaw mix
1/2 cup mayonnaise
1/4 cup sugar
1 tablespoon cider vinegar
1/2 red onion chopped
1/4 cup "Craisins"
2 bacon slices cooked and crumbled
1/4 cup chopped walnuts toasted
 Rinse broccoli slaw mix with cold water; drain well and set aside. Cook bacon in a small skillet over medium high heat until crisp, about 810 minutes. Set aside on paper towels to drain and cool. Crumble when cool.
 While bacon is cooking, stir together mayonnaise, sugar, and vinegar in a large bowl; add slaw, onion, and Craisins, tossing gently to coat. Cover and chill if not serving right away. Sprinkle with bacon and, if desired, walnuts just before serving. Note: Omit onion, if desired, for Kid-Friendly version.