Some really good low fat/low cal recipes!

These two recipes are staples in our home! They are really yummy, and you would never guess they are low cal/low fat. I usually serve the chicken with some steamed red potatoes and a big salad. The pie is from a awesome website called Hungry Girl, if you are into the whole low cal thing I would highly recommend you check it out! She does not only have great recipes, but she is hillarious!

Swiss Cheese and Sun Dried Tomato Chicken

2 C. Hot Water
6 Sun Dried Tomatoes (Not oil packed)
4 Skinless Boneless Chicken Breasts
1/2 t. Salt
1/4 t. Fresh Ground Pepper
1 T. EVOO
4 Slices Fat Free Swiss Cheese
1 C. Reduced Sodium Chicken Broth
1 T. Balsamic Vinegar
1 t. Dried Oregano

1. Pour the hot water over the tomatoes in a small bowl. Let stand until the tomatoes are softened, about 10 minutes. Drain, then chop tomatoes.

2. Meanwhile, sprinkle the chicken with 1/4 t. salt and half the pepper. Heat the oil in a medium nonstick skillet over medium heat. And the chicken and cook until we browned, about 3 minutes. Turn the chicken over and top each breast with one forth of the tomatoes and 1 slice of the cheese. Cook about 1 minute. Add the broth, vinegar, oregano, and the remaining salt and pepper. Bring to a boil and cook until the chicken is cooked through, about 3 mintues. Transfer the chicken to a plate with a slotted spoon, cover and keep warm.

3. Cook the broth mixture about 1 minute. Pour over chicken and serve.

Makes four servings. Per serving 198 Calories, 6 g. of fat.

Oreo Pie

4 packs 100 Calorie Packs Oreo Thin Crisps
3 cups light vanilla soymilk
1/2 a small (4-serving) pkg. JELL-O Sugar Free Fat Free Cook & Serve pudding mix Vanilla
1 envelope unflavored Knox Gelatin
2 cups thawed Cool Whip Free
2 tbsp. sugar-free chocolate syrup

Stir pudding mix into soymilk in a medium-large saucepan. Stirring constantly, bring to a full boil. In a large mixing bowl, combine soymilk mixture with gelatin and whisk continuously for at least 5 minutes (until gelatin is completely dissolved). Place dish in the fridge for about 45 - 60 minutes, until chilled and partially set. Meanwhile, take 1 and 1/2 packs of the cookies and process in a blender or food processor until reduced to fine crumbs (or place them in a sealable plastic bag and crush through the bag with a rolling pin; less clean up!). Place crumbs in a 9" pie dish, and use your hands to spread crumbs along the bottom to cover. Take remaining 1/2 pack of cookies along with 3rd pack and break into pieces; set aside. Once mixture in fridge is ready, stir in 1 and 1/2 cups of the Cool Whip (a wire whisk works wonders) until thoroughly mixed. Next gently stir cookie pieces into the mix. Carefully pour mixture into pie dish and spread evenly on top of crumbs. Return to fridge until set (3 hours or overnight). Once ready to serve, break 4th pack of cookies into small pieces. Spread 1/2 cup Cool Whip over pie and sprinkle cookie pieces on top. Drizzle with chocolate syrup and prepare to get cookies 'n cream crazy!

Makes 8 servings, per serving : 115 Calories, 1.75 g. Fat