Asian Style Chicken and Noodles

Asian Style Chicken and Noodles-Tara's Recipe
This is a really good recipe, even the kids loved it. I got it from my bodybug program
8 ounces medium wheat egg noodles, uncooked
1 teaspoon olive oil
1 pound boneless skinless chicken breast
2 carrots, thinly sliced
1 bunch green onions,
chopped1/2 red bell pepper, thinly sliced
1/4 cup reduced sodium soy sauce
1 stalk celery, chopped
1(4 ounce) can sliced water chestnuts, drained
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1 teaspoon chopped cilantro
2 tablespoons toasted almonds
Cook noodles according to package directions and drain. Heat oil in large nonstick skillet over medium high heat until hot. Add chicken, carrots, green onion and red pepper and saute until chicken is no longer pink, about 4 minutes. Add soy sauce, celer, water chestnuts, garlic powder, pepper and cilantro and mix well. Cover and simmer for 5 minutes or until heated through. Stir in cooked egg noodles and sprinkle with toasted almonds.

Makes 4-6 servings
Serving size 12 ounces (1 1/2 cups)
Calories 403
Fat 5
Sat. Fat 1
Protein 36 grams
Carbs 52 grams
Cholesterol 120 milligrams
Sodium 728 milligrams
Fiber 4 grams
Calcium 0
Iron 0

Ham and Cheese Breakfast Melt

Mia's Recipe Ham and Cheese Breakfast Melt
1 Whole wheat English muffin, split1 slice (1 ounce) lean, low-sodium ham or lean Canadian Bacon2 egg whites (or egg beaters)1 wedge laughing cow Swiss cheeseToast the English muffin. Cook the egg in a small frying pan, heat the Canadian bacon.Spread the cheese on the muffin and add the egg and Canadian bacon. Serve Hot.Makes 1 serving.

Vegetarian Chili- Low fat and Cal.

Vegetarian Chili- Low fat and Cal.
I adjusted this recipe from a Biggest Loser recipe I had, I like this version alot better.
3 cups chopped yellow onion
1/2 green pepper diced.
1 (28 oz) can diced petite tomatoes
1 (15 oz) can pinto beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 cup fat-free low sodium chicken broth
2 tablespoons chopped garlic
2 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon mustard powder
1/2 cup sliced black olives
1/2 cup chopped scallions
1/2 cup chopped fresh cilantro
In a saucepan put a dash of olive oil cooking spray and add the onions and green pepper and cook over medium-high heat until they're soft and just starting to brown. Add the tomatoes, pinto and black beans, broth, garlic, chili powder, oregano, cumin, and mustard powder. Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 20 minutes. Garnish with the olives, green onions, and cilantro.I also like to put a little dab of greek style plain yogurt and even just a tiny bit of cheese. I also make the baked corn chips and serve with it.This has only 86 calories for a 1 cup portion of just chili (no toppings)

Tuscan Minestrone Soup

This recipe is from The Best LIfe Diet. It is really good, even my husband liked it.

Serves 6

2 Tabelspoons olive oil
1 medium zucchini, cut into 1/2 inch slices, about 2 cups
1 medium summer squash, cut into 1/2 inch slices, about 2 cups
1 large carrot, finely diced, about 3/4 cup
2 cloves garlic, minced
1 teasponn Italian seasoning
4 cups all- natural reduced-sodium chicken broth
one 15-ounce can diced tomatoes
one 15-ounce can cannellini beans, drained and rinsed
1/2 cup whole wheat pasta (elbow or I used small shells)
3 fresh thyme sprigs
Salt and freshly ground pepper
1/3 cup grated Parmesan cheese
1/3 cup loosely packed fresh basil, cut into strips

Heat the oil in a pan over medium-high heat. Add the zucchini, summer squash, carrot, onion, garlic, and Italian seasonin to the pan and cook, stirring frequently, until the vegetables start to soften, about 10 minutes. Stir in the broth and diced tomatoes, cover the mixture, and bring it to a boil. Add the beans, pasta, and thyme, and cook uncovered, at a low boil until the pasta is done, about 10 minutes. Remove the thyme sprigs, and season the mixture with salt and pepper. Serve in individual bowls and top each serving with the Parmesan cheese and basil.

Per serving, about: Calories: 193, Protein: 10g, Carbohydrates: 25g Dietary Fiber: 6g
Total Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 5 mg, Calcium: 130 mg, Sodium: 516 mg

Mexican Bean and Rice Salad

Salad
1 cup rice cooked in chicken broth
1/2 cup chopped red pepper
1 small red onion chopped
1 cup chopped zucchini
cucumber
corn
carrots, grated
black beans
lettuce

Toss ingredients together in a large bowl.

Dressing:
2 T. rice vinegar
1 t. salt
6 T fresh lime juice
1 t pepper
2 T olive oil
2 cloves garlic
1/2 t lime zest
1/2 cup fresh cilantro
4 T light mayo
1/2 cup light sour cream
1/2 cup water

Blend ingredients and pour over salad.

Italian Salad

1 bag iceberg salad (with shredded carrots, red cabbage, etc.)
olives
croutons
pepperoni slices
diced tomatoes
croutons
beet slices
mozzarella cheese shredded
dash of pepper

Mix together ingredients and toss. Goes great with ranch or italian dressing.

Stromboli

I got this recipe from my friend Kelli Eddington and it is SO good!

1 loaf bread dough (Use Rhodes frozen loafs)
8 thin sliced deli ham
20 slices pepperoni
8 slices provolone cheese
2 Tbs. shredded Parmesean cheese
1 cup Mozzarella Cheese
1 tsp Garlic powder
1 tsp dried Oregano
1/4 tsp Parsley flakes
1/4 tsp pepper
1 egg yolk, beaten

Preheat oven to 350 F. Let dough rise to double. Roll out onto a cookie sheet. Arrange meats and cheeses in center of rectangle. Sprinkle each layer with spices. Fold dough around meat & seal seams by pressing dough together.

Brush with egg yolk and sprinkle with parmesean cheese and spices. Bake seam side down 25-30 min. Let stand 5 minutes before slicing.