Chicken Pot Pie is one of those classic comfort foods in my book. I have made them for years with my homemade pie crusts and we love that version, but I’ve come across a recipe that is so savory and yet also reduced in fat, and so much faster! The answer to both less fat and less time comes in the form of a reduced-fat crescent roll! These make preparation so easy!
The filling for this pie can be changed to suit your family’s taste buds. The recipe calls for fresh mushrooms, which we loved in there, but if that’s not your jam, you can leave them out and use whatever veggies you love! Here’s the tasty recipe:
1 tsp Butter 1 small chopped onion 1 cup Sliced Mushrooms 1/4 tsp Paprika 1/4 tsp dried thyme 1/2 tsp salt 1/4 tsp pepper 2 cups Frozen Mixed Vegetables 1 Cup chicken broth 3 Cups Cooked, chopped chicken breast (a rotisserie chicken is great for this!) 2 Tbl. flour 1/2 Cup Fat-free Evaporated milk 4 Reduced-fat Crescent rolls – I used all 8 that came in the can.
Preheat oven to 375ºF. Coat a 10-inch round shallow baking dish with cooking spray.
Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onion and mushrooms and cook, until tender, stirring frequently, about 5 minutes. Stir in paprika, thyme, salt and pepper. Add vegetables, broth and chicken. Cover and simmer 15 minutes.
In a small cup, combine flour and 1/4 cup of evaporated milk; stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 minutes. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes more.
Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle). Bake until rolls are golden brown and filling is bubbly, about 15 minutes. Cut into 6 pieces and serve.
My husband and I were both happy there were leftovers for another day. I popped the dish back into the oven so the crescent rolls would get crispy again. It was just as good the second time around!
Eating healthy is deliciously disguised in this comfort food makeover! I hope you’ll try this soon!
This summer my husband and I made a decision to lose a few pounds. Why? Tight jeans and increased numbers on the scale! We were serious and steadfast. However, that does not mean that we ate tuna fish and boiled eggs! We have eaten so many new recipes filled with delicious foods simply lightened up. We’ve eaten a lot of chicken, and today’s recipe might be my favorite! This recipe came from Skinny Taste, a great place for lightened up recipes and scrumptious food!
We loved this recipe because of the crispy chicken, but also the deconstructed guacamole on top. That simply means that instead of taking all the guacamole ingredients and blending them together, you toss them in a bowl and serve them over the chicken.
I made a couple changes to the original recipe – I coated the chicken with taco seasoning (I make my own), and I used Panko crumbs to give the chicken that lovely fried-taste!
One thing I love about healthy eating is how colorful the plate is! So many fruits on the plate make it pretty and healthy!
Here’s the recipe…
For The Chicken:
2 8 ounce boneless chicken breasts, cut in half lengthwise
1/4 teaspoon salt
2 large egg whites, beaten
Taco seasoning, homemade or packaged
1/2 cup Panko breadcrumbs
1 -1/2 tbsp olive oil
For the Deconstructed Guacamole:
4 ounces avocado, from 1 small Hass
1 cup grape tomatoes, halved
1/4 cup slivered red onion
1/4 teaspoon kosher salt and black pepper
1/4 teaspoon cumin
juice of 1/2 lime
Season cutlets with salt. Place bread crumbs in a shallow bowl. In another bowl beat egg whites. Dip chicken cutlets in egg whites, then breadcrumb mixture, shaking off excess.
Heat a large nonstick frying pan on medium heat. Add the olive oil. When hot add the cutlets and cook about 6 minutes on each side, until golden brown and cooked through.
In a large bowl combine the avocado, red onion, tomato, salt, pepper, cumin, and lime juice. Gently toss and serve over the chicken with additional lime wedges, if desired.
Does that look like diet food? I don’t think so! But it was. More later this week about how we lost the pounds slowly and wisely.
No one in my family is Gluten-Free, but I have friends who are, so I’ve been pinning GF recipes on Pinterest. Some recipes are just plain strange, but when I found this White Chicken Chili, I knew it would be good! It was so delicious and had NO SPECIAL INGREDIENTS in it. You simply substitute coconut milk for the regular milk and corn starch for flour. This is so good with the thighs, too, but of course, you could use white meat. I will make this again, not just for my GF friends, but for anyone who wants a delicious bowl of hearty, tasty soup!
Here’s the simple recipe:
Slow Cooker Gluten-Free White Chicken Chili
2.5lbsBoneless, Skinless Chicken Thighs
3cansGreat Northern beans
28 oz CansDiced Green Chilies
1Very largeYellow Oniondiced
1TblCoarse Real Salt
1CupCoconut Milk (unsweetened)
1/4CupArrowroot Starch or cornstarch (I used cornstarch)
Place the chicken thighs, beans, chilies, onion, garlic, cumin, chili powder, pepper, salt, chicken broth, and coconut milk in a crock pot. Cook on high for 5-6 hours, or until chicken is very tender.
Remove the chicken and place in a bowl. Lightly shred with a fork.
Place the arrowroot starch in a small bowl and slowly whisk in the 1/2 C. water to make a smooth, lump-free mixture. Stir the mixture into the chili in the crock pot.
Add the chicken back into the chili and stir to distribute. Let cook for another 30 minutes. Soup should thicken up.
Add the cilantro to the soup just before serving and check the seasonings, adding more salt or pepper if desired. If you want the soup to be a little thinner, add more chicken broth or coconut milk until desired consistency is achieved.
Top with a squeeze of lime juice.
Now how about a tasty little sweet ending for this meal or a nice snack that’s also Gluten-Free? This tastes like real food ! We loved these, and they whip up in minutes!
1 Cup Cashew – salted
1 Cup dates
1 Cup unsweetened Coconut
1/2 tsp vanilla
1/4 tsp salt
2 tbl Almond Butter
Process dates in a food processor fit with “S” blade until crumbly.
Add coconut, cashews, vanilla and salt and process until well blended and fine.
Add almond butter and process until mixture starts balling up or sticking together.
This has been another busy week, full of helping with a move, entertaining our daughter, son-in-law and grandsons for two nights (who were the ones moving), church, cooking, cleaning, and lots of baby snuggles. Those are some of my favorite things from this week, but there’s more, and they’re on my camera, so let’s let the pictures roll…
Whenever my husband has to be away, he tucks notes around the house for me to find. It absolutely melts my heart to think he goes to so much trouble to show his love! I found these and other notes this week while he had to be gone.
I am honestly the most blessed woman to be married to someone so thoughtful and loving. He is my favorite of all favorites!!! I don’t take him for granted – he’s a gift from God that I am more grateful for him with each passing day!!
I trust you had a some highlights in your week, even if you’re going through some hard things, and I know so many people are right now! Sometimes we have to choose to look for the little blessings God allows and focus on those in the midst of the difficulties.
What is a highlight from your week? Have you tried the Katie Brown Chicken?
Everything about the recipe I’m going to share with you today is just right. Grilled chicken with crispy, charred edges and flavorful strawberry salsa on top – it’s just perfect! This was one of the new recipes I found while culling through magazines for inspiration for my menu last week. This one did not disappoint! This is from Kraft foods. The only tweak I made was that I didn’t purchase a vinaigrette; I made my own, and the recipe will follow.
Now on to that gorgeous chicken!
Grilled Chicken with Strawberry Vinaigrette
1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided
4 small boneless skinless chicken breasts (1 lb.)
2 cups small strawberries, chopped
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
2 Tbsp. chopped fresh basil
Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast with dressing. Refrigerate 30 min. to marinate. Meanwhile, combine strawberries and remaining dressing. Refrigerate until ready to use.
Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF).
Transfer chicken to platter; sprinkle with cheese and basil. Serve with strawberry salsa.
1/4 cup balsamic vinegar.
2 teaspoons dark brown sugar, optional* (See Cook’s Note)
1 tablespoon chopped garlic.
1/2 teaspoon salt.
1/2 teaspoon freshly ground black pepper.
3/4 cup olive oil.
Mix well in jar. Refrigerate leftover dressing.
Get a good meat thermometer to check the chicken to see that it’s cooked properly. If the breasts are thick, butterflying them will help reduce the cooking time.
I love grilling! Everything just tastes better with the added flavor and the charred ridges! Mmm! Any other grill fans out there?