{Chicken Pot Pie}

This is a family favorite.  I make my pot pies with only a top crust--you still get that yummy texture and taste, but not so much fat.  This crust is extra special because it has cheese in it. Nate thinks we should use it for all our pies.

Crust:

1 c flour

1/4 tsp salt

1/4 cup shredded cheddar cheese

1/3 cup shortening

1/2 T cold butter, cubed

1-1 1/2 T cold water

Filling:

1 cup diced peeled potatoes

1/2 cup thinly sliced carrots

1 rib celery, chopped

1/4 cup chopped onion

1 garlic clove, minced

1 T butter

1 cup chicken broth

2 T flour

1/2 cup milk

1/2 tsp salt

1/4 tsp dried tarragon

1/4 tsp pepper

1 1/2 cup cubed cooked chicken

1/2 cup frozen peas

For crust, combine flour, salt, and cheese. Cut in shortening and butter. Add water until dough forms. Press into ball and cover. Refrigerate.

For filling, sauté potatoes, carrots, celery, onion, and garlic in butter 5 minutes (if it starts to stick to the pan, I add a little water.) Add chicken broth and simmer 10 minutes or until vegetables are tender. Combine flour, milk, salt, tarragon, and pepper until smooth. Gradually add to vegetable mixture. Bring to boil; cook and stir 2 minutes. Add chicken and peas. Heat through.

Meanwhile, roll out pastry. Pour filling into 9-inch pie shell. Place pastry on top, crimping edges and sealing to the pan. Make slits in pastry.

Bake at 400 for 20 minutes. Reduce heat to 350 and bake an additional 10 minutes.

Served with green salad, garden squash, and homemade bread.

{cajun chicken}

233 calories, 6 g. fat

WW points: 5

2 or 3 chicken breasts
1/2 c. corn flake crumbs
1/4 c. bisquick
1 tsp. cajun or creole seasoning
1 T. margarine.

Combine Cornflakes, bisquick and cajun. Pound chicken reasts with a mallet until 1/4 inch thick (between plastic wrap or in plastic bag). Dip the chicken in water and then in crumb mixture. Melt 1 Tbsp. margarine in a skillet and fry chicken about 10 minutes turning once or until done.

{chicken tortilla soup}

 6 servings

268 cals., 13 g. fat, 3 g. fiber (w/out tortilla chips)

WW Points: 6

Recipe by Our Best Bites


1 recipe Taco Chicken
1 large onion, chopped
6 cloves garlic, minced or pressed
4 cans chicken broth
1 15-oz. can chopped or diced tomatoes
2 jalapeno peppers (if you're scared, try serrano peppers; they're milder)
1/4 c. fresh lime juice (3-4 limes). Don't even think of buying the stuff in a bottle.
1 tsp. salt
1/4 tsp. black pepper

TOPPINGS:


Store-bought tortilla strips, or 2-3 corn tortillas, plus oil for frying
Avocado
Grated cheese
1/4 c. cilantro

Early in the day, begin marinating the chicken. Right before you start preparing the soup, start grilling it.

In a large stockpot, heat some olive oil (I can tell you right now that you'll never hear the words EVOO from my mouth. Or my fingers.) over medium heat. Add chopped onion and saute 3-4 minutes. Add garlic and minced jalapeno and cook a few minutes more until pepper is softened and garlic is fragrant. Add chicken broth and tomatoes and bring to a boil. Reduce heat and allow to simmer 15-20 minutes.

While soup is simmering, juice the limes and set aside. Start preparing the toppings: grate the cheese, chop the cilantro, cut up the avocado, and fry the tortillas. Right before serving, add lime juice and chicken to the soup.  Season with salt and pepper to taste.  Ladle soup into the bowls and add desired toppings.