Friday, January 28, 2011

Chicken Pot Pie

Chicken Pot Pie
Created by Stephanie

This recipe fills three deep dish pies (or four regular)...I usually make one for me and than freeze the filling in two separate tubs or I make this when I know I'm making a meal for someone and than just freeze the third portion for a later time and a very
easy to assemble meal b/c you simply would take the filling out the night before to thaw and than dump in the
pie shell at dinner time and bake. :)


For the bottom:

I buy the deep dish frozen pie crusts (usually comes in a two pack)

For the top:

I buy the Trader Joe's Crusts (also comes in a set of two).


1 Large onion minced (I do it in my food processor)
3-4 cloves of garlic minced
1 stick of butter
6-7 large carrots, peeled and diced
1/2 of a bag of frozen peas
2-3 medium russet potatoes, peeled and diced
1 can of Mushroom pieces and stems
1-2 cups of Heavy Cream
1/2 to 1 cup of milk
1 carton of chicken broth (about 4 cups)
about 1/4 cup of flour
Salt, Pepper and onion powder
1 Rotisserie Chicken completely shredded

Directions for filling:

1. Saute onions and garlic in the butter for about 5 minutes (In a big sauce pan, preferably that has a lid).
2. Add carrots, potatoes, and chicken broth and cover. Leave on Medium heat for about 30-40 minutes (until
carrots and potatoes are fork tender....make sure they don't get too soft or they will break apart in pie later).
3. While veggies are cooking, whisk together flour and milk until thick...think milk shake.
4. When veggies are ready, add milk and flour mixture, along with 1 cup of heavy cream.
5. Stir until well blended and combined.
6. Add in Chicken, mushrooms and peas
7. Add Salt and Pepper to taste...I also usually add about 1 TBSP of onion powder, but it's all to taste.
8. Cook for another 5-10 minutes...if it's too thick, add a little more milk...if too thin add a little more cream
9. This can sit on low for as long as you need it to if you're not ready to use it or you can add it immediately to your shells.

Assembling Pies:

1. I usually ladle the filling into the pies just below the top of the crust (it tends to bubble over in the oven if you fill them too
2. Then, unroll one of the Pillsbury Pie Crusts and lay it over the top of the pie. I use a sharp knife and go around the crust
to trip to fit pie.
3. Then, I use a fork to press the top crust to the bottom crust (all the way around)
4. Finally, I put three slits on the top of the crust and brush an egg wash over the top

I bake the pies at 375 for 30-45 minutes (or until golden brown)

Tuesday, January 11, 2011

White Bean Chili

White Bean Chili
From the Kitchen of Margot Bass

2-3 cooked chicken breast (shredded or cut into bite size pieces)
2 medium onions (minced/chopped)
2 garlic cloves
1 box (2 cans) chicken broth
4 cans (drained) Navy Beans
1 can chopped green chilis
3/4 tsp oregano
1 tsp salt
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp pepper
1/8 tsp ground cloves
1/8 tsp red pepper
1/4 fresh cilantro

Cook over Medium heat for two hours.

Add low-fat Monterey Jack Cheese when serving!

Sweet Heart Cake

Sweet Heart Cake
from Betty Crocker

(This pretty heart-shaped cake is the perfect way to say "I love you!")

Prep Time: 15 min
Total Time: 1 hour 58 min
Makes: 12 servings


1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box

1 container Betty Crocker® Whipped fluffy white frosting
Red food color

1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease or lightly spray bottoms only of one 8-inch round and one 8-inch square pan.
2. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Batter will be lumpy. Divide batter evenly between pans.
3. Bake 23 to 31 minutes (26 to 34 minutes for dark or nonstick pans) or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
4. Cut round cake in half. Put square cake on tray with one point toward you. Place cut side of each half against one of the top sides of square cake to make a heart as shown in diagram.
5. Tint frosting with a few drops food color. Frost cake with frosting. Store loosely covered.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for 8-inch pans.

Special Touch
Gently press miniature chocolate chips into the sides of this frosted cake for that extra-special touch.
Freeze the baked and cooled cakes about an hour for easier cutting and frosting.

Nutrition Information:
1 Serving: Calories 360 (Calories from Fat 140); Total Fat 16g (Saturated Fat 3 1/2g, Trans Fat 3g); Cholesterol 0mg; Sodium 330mg; Total Carbohydrate 51g (Dietary Fiber 0g, Sugars 33g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 3 1/2

Valentine Cutouts

Valentine Cutouts
from: Taste of Home

TIME: Prep: 45 min. + chilling

2 packages (6 ounces each) cherry or raspberry gelatin
2-1/2 cups boiling water
1 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix

In a bowl, dissolve gelatin in water; set aside for 30 minutes. In a small bowl, whisk milk and pudding mix until smooth, about 1 minute. Quickly pour into gelatin; whisk until well blended. Pour into an oiled 13-in. x 9-in. dish. Chill until set. Cut into cubes or use a heart-shaped cookie cutter. Yield: 8-10 servings.

Nutrition Facts
One serving:(1 each)
Calories: 113
Fat:1 g
Saturated Fat:1 g
Cholesterol:3 mg
Sodium:187 mg
Carbohydrate:25 g
Fiber:0 g
Protein:2 g

Friday, January 7, 2011

Broke Bean Stew

Broke Bean Stew
From The Biggest Loser: 6 Weeks to a Healthier You

Beans offer a great, inexpensive source of protein and fiber in this recipe from The Biggest Loser: 6 Weeks to a Healthier You:

Makes 10 1-cup servings

1 Tbsp olive oil
1 large yellow or white onion, chopped
1 Tbsp chopped garlic
1 tsp ground cumin
1 tsp chili powder
1 tsp red pepper flakes (optional)
1 can (28 oz) diced fire-roasted tomatoes
3 cans (15.5 oz each) chickpeas (or kidney beans, black beans, white beans) rinsed and drained (or 4 1/2 cups cooked beans)
4 cups fat-free low-sodium chicken or vegetable broth
¼ cup chopped cilantro
3 cups fresh baby spinach leaves, chopped kale or Swiss chard

Heat olive oil over medium-high heat in 4-quart saucepan. Add onion and sauté about 5 minutes, until softened but not browned. Add garlic and cook 1 minute longer. Do not brown garlic.

Add spices and tomatoes and simmer about 5 minutes. Add 3 cups (2 cans) of beans and 2 ½ cups of broth and bring to a boil. Reduce to a simmer.

Place remaining beans and broth in bowl of food processor or in blender. Add cilantro and puree until smooth. Add mixture to stew. Add spinach and heat just until wilted. Stir well and serve hot.

Per Serving: 160 calories, 8 g protein, 26 g carbohydrates, 7 g fiber, 3 g fat, 0 g saturated fat, 0 mg