Baked Tortilla Chips

corn tortillas
coarse salt works best but can use table salt
cooking spray (like Pam)

Set oven racks at middle and upper middle position. Preheat oven to 350 degrees. Spray 2 large cookie sheets with Pam. Cut tortillas into fourths using a pizza cutter. Spread them on cookie sheets in a single layer. Spray with Pam and sprinkle coarse salt on them. Bake for 8-12 minutes until golden brown. Remove pans from oven, flip chips over and bake again for 8-12 minutes. Do not overcook.

Fit Fettuccine Alfredo with Shrimp

I made this today for lunch and it was a hit! Not quite the same as the full fat version, but the nutrition information is pretty impressive: 366 calories, 8.2 g fat, 39 g protein, 30.8 g carb and 4.6 g fiber.

8 oz. whole wheat fettuccine
1 lb. raw shrimp, peeled and de-veined or 2 chicken breasts
2 tsp. butter
3 cloves garlic
2 tsp. cornstarch
2 grates of nutmeg or dash of powdered nutmeg
3/4 cup chicken broth
3 1/2 T.shredded parmesan
1/2 cup 2% Greek Yogurt
salt and pepper to taste
1/4-1/2 tsp. parsley

Boil fettuccine noodles until 2 minutes before al dente. Add shrimp and cook until they curl up and turn pink. Drain noodles.

Meanwhile melt butter in a skillet. Add garlic and saute until fragrant, about 2 minutes. Mix cornstarch with nutmeg and whisk in chicken broth until smooth. Add chicken broth mixture to garlic/butter and stir constantly until it boils and thickens. Add 1/4 cup cheese and stir until melted. Remove from heat and add Greek Yogurt. Stir in until well blended. (Can warm over burner, but do not boil.) Toss noodles and shrimp with sauce. Add salt and pepper to taste. Serve topped with extra cheese and some parsley.
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Serves 4. Picture and recipe from Mimi's Fit Foods.

6 pts

Whole Wheat Oatmeal Pancake Mix

4 cups whole wheat flour
1 cup white flour
3 1/2 cups oats
3 T. sugar
3 T. baking powder
1 T. salt
1 T. baking soda
1 cup vegetable oil (I have cut this in half with no noticeable difference)

On slow speed in blender, grind oats until chopped fine, but not a powder. If you have a bread mixer, add all dry ingredients and slowly drizzle in oil while mixing with a paddle at low speed. I did this step by hand. Keep in airtight container for 2 weeks or indefinitely in fridge or freezer. 3 pts plus (based on 40 serv)

To make up:
1 cup pancake mix
1 cup buttermilk
1 large egg
1 T. orange juice (I forgot this and they were still good!)

(1/2 c. plain yogurt and 1/2 cup milk can be substituted for the buttermilk, but the buttermilk will make the cakes fluffier.) Let batter sit for 15-20 minutes before frying. The batter may seem a little runny but will thicken as it sets up. Makes 10 pancakes.