Ingredients:
Roasted Chicken Spread:
2 roasted chicken breasts, skinless and boneless, cut into small pieces
3 tablespoons light mayonnaise
1/4 cup light cream cheese (fat-free cream cheese can be substituted)
Cheddar Cheese Spread:
8 ounces reduced-fat sharp cheddar cheese, shredded or grated
8 ounces light or nonfat cream cheese
9 slices special recipe white or whole wheat or cracked wheat bread
Preparation:
1. Decide which spread you would like to make. Cut the bread slices into interesting shapes using cookie cutters. Press cookie cutter onto 1 slice of bread at a time. If bread doesn't cut all the way, use a plastic knife to cut around the cookie cutter. Make sure you make two of every shape (to make a sandwich).
2. For chicken spread, add the chicken pieces, mayonnaise, and cream cheese to a food processor. Pulse the food processor until ingredients are blended well and are spreadable.
3. For cheese spread, add grated cheese and cream cheese to food processor. Pulse the food processor until ingredients are blended well and are spreadable.
4. Spread some of the chicken or cheddar cheese spread on one of the bread shapes. Cover with the second piece of bread in the same shape. Repeat with other bread shapes.
Yield:
One spread recipe makes about 12 mini sandwiches.
Nutritional Information:
Per 3 roasted chicken spread mini sandwiches: 259 calories, 21 g protein, 31 g carbohydrate, 3.5 g fat, 3 g fiber, 474 mg sodium.
Per serving: Per 3 cheese-spread mini sandwiches: 356 calories, 29 g protein, 33 g carbohydrate, 12 g fat, 3.5 g fiber, 870 mg sodium.
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