Turkey Wraps

1 1/2 tsp olive oil mayo
1/2 tsp mustard
dash of salad supreme seasoning
1 cup spinach
2 oz sliced turkey meat
1/8 cup shredded mozzarella cheese
1 tortilla

Mix mayo and mustard together. Spread on the tortilla and sprinkle with the salad supreme. Put spinach and cheese on. Top with turkey. Roll up tightly and cut.

With my two point tortilla, this entire wrap was only 5 pointsplus.

I ate it with 1/2 cup sf applesauce and 1/4 cup ff cottage cheese for a delicious 7 point lunch.

Sweet Potato and Squash Bake

1/2 pound sweet potato, peeled and cut into 1/2 inch cubes
2 pounds acorn squash, peeled and cut into 1 inch cubes
2 tsp oil
1 TBSP unpacked brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg

Preheat oven to 375*. Coat 8 inch casserole dish with cooking spray.

Place sweet potatoes and squash in pan and drizzle with oil and sprinkle with the sugar, cinnamon, and nutmeg. Toss to coat well.

Bake with a lid or tin foil for about 35 minutes. Stir a few times while cooking.

Makes 6 -- 1/2 cup servings.
3 pointsplus per serving.

Yummy!

The squash baked a lot faster, so that is why I put to cut it smaller.

Chicken Fried Rice

Chicken Fried Rice

4 large egg whites
1/2 cup chopped scallions (both green and white parts)
2 medium garlic cloves, minced
12 oz uncooked chicken breast, cut into 1/2 inch cubes
1/2 cup carrots, diced
2 cups cooked brown rice, warm (not cold out of fridge)
1/2 cup frozen green peas, thawed
3 tbsp low-sodium soy sauce

Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3 to 5 minutes; remove from pan and set aside.

Recoat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; sauté 2 minutes. Add chicken and carrots; sauté until chicken is golden brown and cooked through, about 5 minutes.

Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Yields about 1 cup per serving.

Makes 6 servings. 3 pts a serving.

filling foods: egg whites, scallions, chicken breast, carrots, brown rice, peas

Renata's Salad

Renata Salad

1 can black beans (rinsed and drained well)
1 medium cucumber (peeled and diced)
1 cup super sweet frozen corn
3/4 cup chopped green pepper (it was 1/2 of a large pepper)
2 scallions chopped (both green and white)
1 1/2 cup chopped tomatoes (about 2 tomatoes)
1/2 cup Kraft Free Catalina dressing

optional: celery, kidney beans, chicken chunks, basically anything that sounds good

(filling foods: black beans, cucumber, corn, pepper, scallion, tomato)

You can crush baked tortilla chips on it, use it for a salsa dip, or just eat it plain.

11 points for the entire salad

1 1/2 points for 1 cup serving

Chicken Teriyaki with Broccoli

Chicken Teriyaki with Broccoli

	2 medium garlic cloves, minced
	1 pound uncooked boneless, skinless chicken breast, cut into 1-inch cubes
	4 medium scallions, chopped (green and white parts)
	1/2 cups fat-free chicken broth
	2 Tbsp teriyaki sauce
	2 cups cooked brown rice, regular or instant, kept hot
	4 cups broccoli, fresh, florets, steamed

(filling foods: chicken, scallions, chicken broth, brown rice, broccoli)

Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. When hot, add garlic; cook, stirring, about 1 minute. Add chicken; cook until golden brown on all sides, stirring often, about 5 minutes.

Add scallions; cook until soft, stirring, about 2 minutes. Add broth and teriyaki sauce; simmer until chicken is cooked through and sauce reduces slightly, about 5 minutes.

Spoon 1/2 cup of cooked rice into each of 4 shallow bowls; spoon about 1 cup of chicken mixture and 1/2 cup of broccoli over each serving.

4 servings. 5 points a serving (including the rice)

I added steamed carrots on the side.

My kids ate this so well. I couldn't believe it. Bryan ate almost as much chicken as I did. I think that I only had a little more than 1/2 cup chicken on mine, not the full cup it calls for.

Eggs with Spinach

Spinach Eggs
2.5 points or 4 points (depending on the eggs)

1 tsp oil
1/2 onion chopped
1 cup (or more) fresh spinach chopped
3 egg whites slightly beaten (or two egg whites and a whole egg)
1/8 cup fat free shredded cheese
salt and pepper to taste

Saute' chopped onion in oil. Add chopped spinach and cook until it starts to wilt. Add eggs. You can either scramble them or make an omelet. Add cheese at end.

YUMMY breakfast with an easy serving of veggies added!