Creamy Buffalo Chicken Bake & Zucchini Ribbons

Creamy Buffalo Chicken Bake
Ingredients:
14 oz raw, boneless, skinless chicken breasts - should equal 9 oz cooked (1.5 lean)
2 oz fat free cheddar cheese
.25 cup Frank's Hot Wing Buffalo Sauce (1.33 condiments)
.25 cup Light Hidden Valley Ranch dressing (2 healthy fats)
2 TBSP fat free cream cheese (2 condiments)

Directions:
Preheat oven to 350 degrees. Bake chicken breasts for 30-35 minutes (1 did 32) or until fully cooked. Remove chicken breasts from pan and chop the chicken into small pieces. Place chicken inside of a baking dish.
In a small sauce pan, combine Frank's Hot Sauce, ranch dressing, and cream cheese. Heat over medium high heat, stirring until cream cheese is completely melted. Once melted, pour the sauce over the chicken. Then sprinkle with cheddar cheese. Bake for an additional 10 minutes or until the cheese is melted.

2 Servings: 1 lean, 1.66 condiments, and 1 healthy fat

Zucchini Ribbons
Ingredients:540 grams of peeled zucchini (6 greens)
9.5 TBSP chicken broth (.6 condiment)
4.5 TBSP water
2 TBSP + 2.4 TSP Classico Light Creamy Alfredo Sauce (2.2 condiments)

Directions:
Peel the zucchini to make flat, long strands. Only peel until you reach the seeds. On medium heat, simmer the zucchini in a saute pan with the chicken broth and water for about 3-4 minutes or until they're tender. On low heat, add the alfredo sauce and mix.

Note: You can also use laughing cow light cheese, but then you would have to remove the ranch dressing from the chicken bake.

2 servings: 3 greens and 1.4 condiments