hello im 14 and i really want to start eating healthier to lose some weight. i don’t have any food allergies. i like some veggies like corn peas and carrots, but there are others i don’t like – onions, radishes, spinach. i love all fruits, i don’t like beans or any kind of fish/seafood (except tuna for sandwiches), i do like chicken. i can be kind of a picky eater as u can see. i am looking for breakfast, lunch and dinner recipes. also lunch that i can pack for school. if u know any good recipes or websites, i’d really appreciate it. thanks!:)

Taco Chicken Bake-Weight Watchers

8 ounces skinless boneless chicken breast, cut into 12 pieces

1/2 cup onion, chopped

1/2 cup green bell pepper. chopped

1 3/4 cups chunky tomato sauce (15 ounce can)

1 1/2 teaspoons taco seasoning mix

1 teaspoon dried parsley

1/4 cup sliced ripe olives

1/2 cup whole kernel corn

1 1/2 cups hot cooked noodles, rinsed and drained

1/3 cup reduced fat Cheddar cheese, shredded

1/4 cup fat free sour cream

Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with olive oil-flavored cooking spray.

In a large skillet sprayed with olive oil-flavored cooking spray, brown chicken pieces, onion, and green pepper, stirring occasionally. Stir in tomato sauce, taco seasoning, parsley flakes, and olives. Add corn and noodles. Mix well to combine. Pour mixture into prepared baking dish. Evenly sprinkle Cheddar cheese over top. Bake 20 to 25 minutes.

Place on a wire rack and let set 2 to 3 minutes. Cut into 4 pieces. Top each piece with 1 tablespoon sour cream.

Hint: 1 1/4 cups uncooked noodles usually cooks to about 1 1/2 cups.

Serves 4 – 5 WW points per serving.

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Chicken Omelet

1 cup minced chicken

1/2 tablespoon cornstarch

5 eggs

1/4 cup cold water

1 teaspoon salt

1/8 teaspoon pepper

1 1/2 tablespoons corn oil

Directions

Beat the eggs without separating until very light.

Mix the meat with cornstarch.

Add the water and seasonings to the eggs and stir in the meat mixture.

Heat the corn oil in a medium-sized frying pan, pour in the mixture and cook gently, lifting about the edges until brown on the bottom.

Put in the oven for a moment to "set" the top.

Cut at right angles to the handle to form a hinge, fold over, slide onto a platter and serve garnished with parsley.

2-3 servings