Some of my receipes:
Buffalo Chicken Chilli
Ingrediants
1 package of extra lean ground chicken
About 3/4 bag baby carrots finely cut up or matchstick carrots
About 5-6 stocks of celery finely cut up
2 large onion finely cut up
Approx 1 cup low sodium chicken stock
1 can crushed tomatoes
fresh cut up mushrooms
Palm full of paprika
1/2 palm full chilli flakes
Few shakes of hot sauce (depending on how hot you like it)
2 garlic cloves- pressed
a handful of cumin and chillipowder
Directions:
Olive oil in a heated pot add all veggies- saute until soft and carmalized.Put aside.Add meat and cook until browned,add chickenstock and veggies back to the pot and the rest of the ingredients
 Simmer for 10-15 min until thick and yummy.Add some shredded fat free or low fat medium cheddar cheese and serve.7 points per bowl.
Ok so here is one receipe that I had tonight for dinner.It was so good and my daughter loved it so did the rest of the family.....the only problem I am having now is that my stomach is so sore from my new challenge...I was going to add 200 sit ups and 100 leg raises to my day but after doing half of it now and my abs being super sore I think I will work my way up.....having a strong core is the most essential part in running...today at the gym I kicked ass.... I was able to up the speed on my intervals.I ran 3 miles,walked 1.2 miles and biked 4.2 miles.60 situps and 30 leg raises.now my body is going ouch!!!!! And at home I did 40 more sit ups and 20 more leg raises...
 Tomorrow I am going to try this new receipe:
Chicken Cacciatore

1 pound boneless skinless chicken breasts
1 Tablespoon olive oil
1/4 cup nonfat chicken broth
1 each onion, chopped
1/2 each green pepper, chopped
3/4 cup mushrooms, fresh, sliced
1 clove garlic, minced
1 large can Italian-style diced tomatoes
2 Tablespoons white wine
1/4 cup parsley
1 teaspoon basil
1/2 teaspoon oregano
Season chicken breasts lightly with salt and pepper if desired. Heat olive oil in large nonstick skillet over medium high heat.
Add chicken; saute, turning once, until lightly browned (about 3 minutes). Remove chicken and set aside.
Add onions to skillet. Cook, stirring occasionally, until onion is softened and translucent (2-3 minutes).
Add pepper, mushrooms, and garlic; cook 3 minutes longer.
Add tomatoes, wine, parsley, basil, and oregano.
Cut chicken into 1 inch dice and return to skillet, along with any juices that have collected. Reduce heat to medium low.
Simmer uncovered stirring occasionally, until chicken is just cooked through and sauce is thickened slightly (about 5 minutes)
Makes 4 servings @ 5 WW Points
I will let you all know how that was I might be adding some Whole Wheat pasta or some rice to this.