We Are Big Losers

Stir-Fry Lo Mein (9 Points)
Makes 6 servings

2 tbs. Butter
1 (20 oz pkg) boneless skinless chicken thighs, cut into bite-size pcs.
1 cup stir-fry seasoning sauce
1 (5 oz.) can water chestnuts, drained
1 med. (1/2 cup) onion, sliced
1 (16 oz.) pkg fresh stir-fry vegetables (celery, carrots, broccoli and pea pods)
1/2 cup whole cashews (optional)
1 (8 oz.) pkg. lo mien noodles

Melt butter in 10″ skillet until sizzling; add chicken pcs. Cook over med.-high heat, turning occasionally, until chicken is browned (5 to 7 min.) Place in slow cooker. Add stir-fry seasoning sauce, water chestnuts and onion. Cover; cook on LOW heat setting for 4-6 hrs. Increase heat setting to HIGH 30 min. before serving. Add stir-fry vegetables; stir. Cover; cook 30 min., stirring once, until vegetables are crispy tender. Stir in cashews just before serving, if desired. Meanwhile, cook lo mien noodles according to pkg. directions. To serve, spoon stir-fry chicken and vegetables mixture over noodles.

Per serving: cal 430, pro 28g, carb 52g, fiber 5g, fat 13g, chol 90mg, sod 1790mg Points: 9
This can be made with frozen stir-fry vegetables. Increase the heat setting to HIGH and cook for 45 min. to 1 hr. until vegetables are tender.