My youngest daughter is a busy stay-at-home mom who always finds time to get together with me on Fridays for lunch.  I try to make meals that are tasty, quick and easy, and reduced in fat and calories.  Here is what we enjoyed this week.

I found the recipe for this salad on Delightful Country Cookin’.  The original called for Ramen noodles, but they are much too high in fat.  I substituted Lo Mein noodles, but any kind of thin pasta would work fine.

Chicken and Noodle Salad

3 oz. Lo Mein noodles (about 2 cups dry)
2 cups tart apple, chopped
1-1/2  cups cooked chicken breast, chopped
1/2 cup frozen peas, thawed
½ cup red pepper, chopped
1/4 cup olive oil
¼ cup granulated sugar
1 tsp. dried minced onion
1/2 tsp. ground mustard
1/2 tsp. poppy seeds
1/2 tsp. salt
2 Tblsp. sour cream
2 Tblsp. apple cider vinegar

Prepare noodles according to package directions.  Drain and rinse in cold water, then drain again.

In a large bowl, combine the noodles, apples, chicken, peas, and pepper.

In another bowl, combine olive oil, sugar, minced onion, ground mustard, poppy seeds, salt, sour cream and apple cider vinegar.

Pour dressing over noodle mixture and toss.  Refrigerate at least one hour before serving.

Yield:  8 one-half-cup servings or 4 large servings 

Nutritional count based on 8 servings:
Per my DietPower software:  189 calories, 10.2 g fat, 15.8 g carb, 1.5 g fiber, 9.0 g protein
Weight Watchers Plus/Points:  5

For dessert, we had some delicious Butterscotch Kahlua Mousse.