Category Archives: Recipes

Chicken, Zucchini, and Tomato Greek Fettucini

Sundays with Cyndi: Chicken, Zucchini, Tomato, and Greek Yogurt Fettucini

I had the chance to meet Sussan, one of our readers and fellow promoter for ViSalus at the big Houston challenge party with co-founder Nick Sarnicola and his wife Ashley.  As we were talking she mentioned she missed my “Tuesdays with Heidi” series which made me feel happy that someone actually read them and sad that I can’t do them with Heidi anymore now that I’m back in Austin.  So I’ve decided to make a new series of posts called Sundays with Cyndi.  Not only will it help me to actually cook at least one day during the week, but it will get me back to searching for healthy, low points meals that are delicious and fairly painless.

I have been craving some fettucini lately…but since I don’t want to kill myself with points, or make myself seriously ill…I decided to concoct my own version.  It’s super fast and my 5-year-old loved it!

Side note: this was made with what I had in my fridge, there are lots of options for substitutions!


2 chicken breasts

1/2 package fettucini (I used linguine)

2 zucchini

3 green onions

2 cloves of garlic

1/2 pint of cherry tomatoes (halved)

1/2 C non-fat plain greek yogurt

1/4C shredded Parmesan cheese

Lemon zest optional

Boil water for pasta, and cook for about 11min or until tender.  Cook chicken (I had leftover cooked chicken that I used); cut chicken into pieces, spray frying pan with PAM and sprinkle garlic salt.  Cook until cooked through, then remove from pan and set aside.

Add a swirl of olive oil to the pan and press 2 garlic cloves into pan (careful not to burn), add green onion and zucchini, cook until wilted (the zucchini will be kind of see through).  Push veggies to the side and add the tomatoes to the pan, cook until soft (not too long or they will be mushy).  Remove from heat and add chicken, pasta, greek yogurt, and parmesan.  Mix and salt to taste.  I didn’t have a lemon to add the zest, but kind of wish I did.  Top with of sprinkle of parmesan and enjoy!

Servings = 4

Points + approximation per serving = 8

Greek Yogurt Pie

Greek Yogurt Pie

My mom made this delicious greek yogurt pie tonight for dinner so I just had to share!


  • non stick cooking spray
  • 1 package of graham crackers (about 9 full crackers)
  • 1 stick butter, softened
  • (2) 6 oz fat-free flavored Greek yogurts (we used Fage strawberry)
  • sliced fruit for the top of the pie (we used mangos and strawberry’s)

Spray pie pan with non-stick spray.

Put graham crackers in a plastic bag and use a rolling pin to crush into pieces.  Melt butter and mix together with graham cracker crumbs until evenly moistened.  Press evenly into bottom of sprayed pan.  Place in the fridge until cold about 15-30 minutes.

Stir together yogurt and cool whip and pour into cold pie crust.  Place cut fruit in a design on the top.  Put in fridge to set for about an hour so you can cut it.

Serves: 8

Points+= 7

So yes, this greek yogurt pie recipe is a little high in points but it is soooo good!!

Ways to cut the points would be to use light butter, less butter, less graham crackers etc.  Caution when using less butter the crust will be very crumbly and won’t stay together. has a recipe for greek yogurt pie that uses 1 TBSP light butter and 1/2C crushed graham crackers for a crust, but I have not tried it.  That would take the serving  to 4 points+.

Greek Yogurt Pie


If you like this recipe for greek yogurt pie you might want to check our other recipes at

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Sweet Tomatoes & Cottage Cheese

Who knew????

I have never been a fan of cottage cheese until now! This is a very simple and fast snack…

I got this idea from my new trainer, Pilates Lisa! (Be sure to “like” her Facebook Page!)


Half cup of fat free cottage cheese…. cut tomatoes lengthwise and add to the bowl. She suggested slicing the tomatoes over the bowl so the juice from the tomatoes can mix into the cottage cheese….. sprinkle pepper to taste.


That’s it! Mix it all up and ENJOY!!! Seriously delicious! :)



chocolate chip cookies

Cyndi’s WW modified chocolate chip cookies

I love me some chocolate chip cookies…here’s a recipe I used based off the WW oatmeal cookies we all love.

1 stick butter

3/4 C brown sugar

1/4 C white sugar

1 egg white

1/2 tsp salt, baking soda, vanilla

2 C flour

1/2 C chocolate chips

Melt butter halfway about 20 sec in microwave, stir in sugars, then egg white, then salt, soda, and vanilla.  Add in flour (make sure the dough isn’t too sticky, if it is add more flour) and chocolate chips. Preheat oven to 350degrees.  Use a tablespoon to form cookies out of the dough.  I usually fit 12 on a pan and can make 2 pans with this recipe.  Cook 9-11 minutes depending on how you like them, I like them a little chewy inside so I cook them just until they are light brown on top.

Makes 24 cookies…just make sure you don’t each too much dough 😉

3 points+ per cookie



Jun 13, 2012 3_25 PM_jpg-1

Shredded Chicken Soft Taco

This is my new lunch addiction! It’s quick and easy if you do just a little prep work ahead of time. I LOVE Cyndi’s Salsa Verde Crockpot Chicken. I make up a batch of it, and then store half cup servings of the shredded chicken in my freezer to use during the week for a quick lunch!


Gather all of the ingredients together… small carb balance mission tortillas, prepared pico de gallo, chipotle flavored laughing cow cheese, and a serving of the salsa verde chicken. Since the chicken is frozen… I heat it up in the microwave for approximately 3 minutes…


While the chicken is warming, I spread the laughing cow cheese on the tortilla…


Then layer it up!


I love pico!


This makes a great lunch for only 5 point plus!