Photo By: Courtesy of Kristy Kummer-PredCooking with Kristy
This lowfat version of chicken cordon bleu (above)?goes well with grilled lemon-flavored asparagus.
By Kristy Kummer-Pred
www.cookingwithkristy.com
In college, I was into eating on the cheap, eating light and cooking once a week so I’d have leftovers! Usually I’d make baked potatoes, but on paydays, my friends and I would go to Costco and split a tank of gas, giant bags of chicken breasts and rice and 12-pack muffins (I can’t explain how those fit into the “light” category other than we sometimes cut them in half!).
