So Low Mein With Chicken

So who doesn't have random chinese food cravings? I know I do. So when I found this lovely recipe for chicken lo mein I was pretty excited, and the serving is HUGE! 1 1/2 cups! and it makes 4 servings! I couldn't find frozen chinese vegetable medley bags, but i found a japanese one, so i just used that. One serving is 167 calorie, 1.5g fat, 925mg sodium, 19g carbs, 6g fiber, 4g sugars, 18g protein, 4 WW points plus.

3 packages House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute
One bag (about 12 ounces) frozen Chinese-style stir fry mixed veggies
8 ounces raw boneless skinless lean chicken breast, cut into strips
1 cup bean sprouts
1/2 cup chopped mushrooms
1/2 cup thinly sliced zucchini
1/2 cup chopped scallions
1/4 cup shredded carrots
1/4 reduced-sodium or light soy sauce
1 tbsp cornstarch
2 tsp chicken-flavored powdered consommé
2 no-calorie sweetener packets

Rinse and drain shirataki noodles well. Dry noodles thoroughly, using paper towels to soak up as much moisture as possible. Use a knife or kitchen shears to slice them up a bit. Set aside.
To make sauce, combine soy sauce, cornstarch, consomme, and sweetener with 1/2 cup hot water. Stir well and set aside.
Bring a large pan or a wok sprayed with nonstick spray to medium-high heat. Add frozen veggies, chicken, bean sprouts, mushrooms, zucchini, scallions, and carrots. Saute for 5 to 7 minutes, stirring frequently, until chicken is cooked through and frozen veggies are thawed and hot. Pour sauce into the pan or wok. Stir well and continue to cook until sauce has thickened, about 3 to 4 minutes.
Add noodles and cook, stirring occasionally, until entire dish is thoroughly mixed and hot.

World's Easiest Chicken Empanadas

ABSOLUTELY DELICIOUS!!! Seriously loved this! I had 3...of the 6. We made it with 4 ounces of chicken, some how i measured wrong, and then added 2 ounces of mexican cheese shredded cheese blend. So it was different than the recipe but it was a small enough amount of cheese that I can tell without it is just as good. Like i said the recipe makes 6 and a serving is 1 of them.157 calories, 6.5g fat, 465mg sodium, 16.5g carbs, .5g fiber, 3g sugar, 9.5g protein, 4 WW points plus

6 ounces cooked and shredded skinless lean chicken breast
1/4 cup salsa
1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet

Preheat oven to 375 degrees.
Spray a baking sheet with nonstick spray and set aside.
Combine chicken with salsa in a medium bowl. Add 1/8 tsp salt and 1/8 tsp black pepper. Mix well and set aside.
Roll out dough into a large rectangle of even thickness (8 x 12 inches). Cur lengthwise into two even pieces, cut each piece width-wise into thirds, leaving you with 6 rectangular pieces of dough. Stretch or roll each rectangle a bit.
Evenly distribute chicken mixture among the centers of dough. Arrange one of the pieces of dough so that the shorter sides are on the right and left. Fold and stretch the lower left corner to meet the upper right corner. Press edges firmly to enclose the chicken mixture. Using a fork dipped in water, press edges to crimp and seal. Transfer to the baking sheet and repeat with remaining ingredients.
Bake in oven until dough is golden brown, about 12 minutes.
Allow to cool slightly.