A loved one (who shall remain anonymous to protect her identity) is changing her lifestyle and losing weight, not for vanity, but for her health and I want to support her in every way possible, so I'm going to start posting low-fat, healthy recipes that taste great and will satisfy the whole family. There is no reason to sacrafice taste to lose weight!!!! In fact, I believe that if you deprive yourself, you are only setting yourself up for failure. I have found lots of great recipes from various sources that I can make my entire family. If you have any great recipes of your own that you would like to share, please send them to me and I'll post them on the blog.
Chicken Pot Pie
Points Value: 5
1 pound uncooked boneless, skinless chicken breast
2 cups water
1/2 cup wine, dry white (you can substitute chicken stock if you want to omit the wine)
2 cube chicken bouillon cube, crumbled
2 medium carrots, chopped
1 cup frozen grean peas
2 tsp olive oil
1 medium onion, chopped
1 Tbsp white all-purpose flour
5 oz fat-free evaporated milk
15 1/4 oz canned white corn, drained
6 shee phyllo dough (can be found in the freezer section)
Place chicken, water, wine and bouillon cubes in a medium pan. Bring to a boil, lower heat and cook gently, uncovered for 15 minutes. Remove from heat and allow to cool. Set aside one cup of broth and chop chicken into chunks.
Preheat oven to 400 degrees. Coat a deep 8-inch (20 cm) pie dish with cooking spray.
Microwave carrots and peas for 2 minutes. Drain. Heat oil in a medium nonstick pan, add onions and cook until soft. Stir in flour and cook over low heat for 2 minutes.
remove pan from heat and stir in milk and reserved broth. Return to heat and cook, stirring, until mixture boils and thickens. Add carrots, peas, chicken and corn.
Pour chicken into prepared dish. Layer sheets of phyllo over pie, trim edges and press down firmly to seal. Lightly coat with cooking spray. Bake for 10 minutes, lower temperature to 350 degrees and bake until godlen brown, about 20 minutes more.