Low- Fat Broccoli and Cheddar Stuffed Potatoes

These make a perfect light meal for busy days. Of course, they would also be great served as a side dish.

Side Note: Did you know you can make baked potatoes in the crock pot? It's so easy and perfect for hot days when you don't want to turn on the oven.  Just wash and wrap desired amount of potatoes in foil. Place them in the crock pot and cook on low for 6-8 hours.

Ingredients:
4 Baked Poatoes
1 Can of Cambell's Cheddar Soup
1/4 Cup Low-Fat Sour Cream
1 Package of Microwave Steamer Frozen Broccoli
Salt & Pepper to Taste

Directions:
Cook broccoli in the microwave according to package directions. Drain any water and cut broccoli into small pieces; set broccoli aside.  Add soup to a pan and cook over low heat. Mix in sour cream and salt and pepper. When cheese mixture is warm, add broccoli and stir well.

Weight Watchers Points:
Cheese & Broccoli Mixture: 2 points per serving if divided into 4 servings
Medium Sized Baked Potato: 2 points (points vary depending on size of potato)

Healthy Sweet Potato Fries

 Ingredients:
1-2 large egg whites
chili powder
salt
garlic powder
onion powder
desired amount of sweet potatoes, peeled and cut into 1/2 inch strips

Directions:
Preheat oven to 450. In large bowl whisk egg whites until frothy. Add potatoes; toss to coat well. Spray the cookie sheet well with non-stick spray. Place on nonstick baking sheet in single layer. Bake until golden brown and crisp. About 20 minutes Stirring once during baking.

Sweet potatoes are 2-4 weight watcher points depending on size.

Lemon and Parmesan Chicken with Tri-Colored Peppers

I started experimenting the other day, and this recipe was the result. It was pretty tasty!

Ingredients:
1 lb boneless, skinless chicken breast (cut into bite-size pieces)
Tri-colored peppers (cut into bite-size pieces)
1/2 cup Kraft Reduced-Fat Parmesan Cheese
1/2 cup Chicken Broth, plus 1/4 cup seperated
4 cups cooked pasta (I used whole-wheat rotini)
1/2 fresh lemon
salt & pepper to taste
1 clove of garlic diced
2 tsp olive oil
2 tbs corn starch

Directions:
Cook pasta, drain and set aside. Heat one tsp of oil in a skillet; add chicken and cook until no longer pink. Add the other tsp of oil to the pan with the chicken. Add peppers and minced garlic; cook until peppers are just tender crisp. Pour the 1/2 cup of chicken broth and the parmesan cheese into the skillet, add salt and pepper to taste and mix well. Squeeze in the juice of 1/2 of a fresh lemon and stir. Turn the skillet to medium heat. While the mixture is warming, add the corn starch to the 1/4 cup chicken broth and mix well. Pour the corn starch mixture into the skillet and bring to a boil. Stir constantly and cook until thickened. Add the pasta to the skillet and toss to mix. Serve with additional parmesan cheese sprinkled on the top.

If this is divided into 6 servings, each serving is 5 weight watcher points.