Ingredients
- 4 - 4 oz. chicken breasts
- 4 roasted red pepper strips
- approximately 20 baby spinach
leaves
- 4 Weight Watchers String Cheese
- light Italian dressing for basting
Instructions
- Preheat indoor or outside grill to
med-high.
- Butterfly the chicken breasts*
- Place about 5 baby spinach leaves
in center, slightly to one side.
- Put roasted red pepper and Weight
Watchers String Cheese on top of spinach.
- Roll like a cigar, and put 1-2
toothpicks on ends to hold mutually well.
- Grill for 5 proceedings, turn and
grill 5 more minutes. Check for doneness and turn again if needed, until
cooked from first to last (10-15 minutes depending on your grill and
thickness of chicken).
- Serve as is or slice to ensure
chicken is fully cooked.
Ingredients
- 3 cups elbow macaroni(measure 3 cups uncooked)
- 10 eggs-hard boiled
- 1¼ cup Hellman’s mayonnaise
- ½ cup Miracle Whip
- ½ teaspoon yellow prepared mustard
- 2 cans light tuna in water-drained
- ¼ cup finely chopped sweet onion
- ½ teaspoon salt
- 1 teaspoon black pepper
- Paprika
Instructions
- Measure 3 cups of uncooked elbow macaroni.
- Add water to a pot and bring to a boil. Add macaroni
and cook according to package guidelines, drain and cool.
- Place eggs in a pot of water and boil until hard
boiled. I allow mine to come to a full boil, turn the heat off, and let
sit about 12 minutes. Once hard boiled place in ice water. Peel once chilled
and rinse.
- In a large bowl combine, macaroni, mayonnaise, Miracle
Whip, Mustard, Tuna, Onion, seven eggs, salt and sprinkle.
- Mix well.
- Transfer to another serving dish. Slice the three outstanding
eggs and place evenly over the top.
- Sprinkle with paprika.
- Refrigerate 2-4 hours or overnight.
