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)