What you need...
- Boneless skinless chicken thighs, or you can use breasts (a serving size for each person--about 3 oz)
- Potatoes peeled and cooked to fork tender (again a serving size for each person, about 1-1.5 potatoes per person depending on the size of the potatoes)
- 2 slices of center cut bacon cooked and drained on paper towel (I have learned that center cut bacon has the same amount of calories as turkey bacon without the added sodium)
- Cheese--you could use cheddar or a blend, I try to use 2% milk or reduced fat (about 1/4 cup total to use for both broccoli and potatoes)
- Broccoli--fresh or frozen, I prefer fresh (a serving size per person steamed--I put mine in a glass bowl cover with saran wrap and steam that way in the microwave)
- Light mayo or plain nonfat greek yogurt
- 1/2 Tbs butter
- Skim milk
- Salt and pepper (to taste)
- BBQ sauce
Cook the bacon, let cool, then crumble.
Peel and cook the potatoes to fork tender. Drain and mash. Add the butter, a little bit of light mayo (or you could use plain nonfat greek yogurt). You have to forgive me, I'm not in a habit of measuring unless I'm baking--welcome to knowing a southern cook. Add salt, pepper (to taste), some skim milk (enough to make it creamy) and mix. Scoop out your portion on your plate and add the cheese and bacon on top (you will use less if you add it on top rather than trying to mix it in).
Steam the broccoli in the microwave (or method of your choice), scoop out your portion on your plate and sprinkle cheese on top. Add the chicken to your plate and you have a nice dinner.
I guess that I should mention that I use salad plates rather than dinner plates. Did you know that the size of plates have increased over the years? No wonder our waistlines have too! I portion out my food and I don't go back for seconds.