Lean Bean 'n Cheese Enchiladas

My love of mexican food has been sustained again. And i love refried beans :) So this recipe is from Hungry Girl 200 under 200 and it makes 2 enchiladas. 187 calories, 2g fat, 976mg sodium, 29g carbs, 4g fiber, 5g sugars, 12g protein, 4 WW points plus. I ended up using the small la tortilla factory tortilla.

2 medium large corn tortillas
2/3 cup enchilada sauce
1/3 cup fat-free refried beans
1 slice fat-free cheddar cheese, halved
1/4 cup shredded fat-free cheddar cheese
1/4 cup chopped onion
1 tbsp taco sauce
1/2 tsp dry taco seasoning mix
optional: fat-free sour cream

Preheat oven to 400 degrees.
In a pan sprayed with nonstick spray, cook onion over medium heat on the stove until it begins to brown, about 2 minutess.
In a small dish, combine onion with refried beans, taco sauce, and taco seasoning until mixed well.
Spray a small baking dish with non stick spray and set aside.
Heat tortillas in the microwave until slightly warm. Lay tortillas flat and spread about 2 tablespoons enchilada sauce onto each one.
Place one half of the cheese slice in the center of each tortilla. Evenly distribute bean mixture in the center of each tortilla.
Wrap tortillas up tightly and place them in the baking dish, seam side down. Pour the rest of the enchilada sauce over the enchiladas. Bake in the oven for about 10 minutes, until enchiladas are hot.
Remove dish from  the oven and sprinkle shredded cheese over enchiladas. Return to the oven and bake for about 5 minutes until cheese has melted.

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.

pb-nana popper

So this recipe is from Hungry Girl 200 under 200. Such a delicious frozen treat, if you like bananas and peanut butter. You have to eat them slow since they're frozen, but that's good since they'll be more filling that way. The recipe makes 10 little sandwiches and the serving is 5. 108 calories, 3g fat, 57mg sodium, 18.5g carbs, 2g fiber, 8.5g sugar, 2.5g protein, 3 WW points plus.

1 medium-large banana
2 tbsp Cool Whip Free - Thawed
1 tbsp reduced-fat peanut butter, room temperature

Cut banana into 20 circular slices. Lay 10 slices flat on a plate and set all the the banana slices aside.
In a small bowl, mix cool whip and peanut butter until blended. Evenly distribute PB mixture on top of the banana slices on the plate. (about a heaping 1/4 tsp per slice)
Finish off by placing another banana slice on top of each covered slice, making 10 mini sandwiches.
Freeze until solid, about 1 hour. Store in the freezer until ready to serve.