Low-Point Chicken Pot Pie

I love chicken pot pie and almost picked some up in the freezer section at the grocery store. That was before seeing the nutrition facts on the back of the box. Yikes! In case you have any of these in your freezer and are tempted to eat a whole serving, check this out: One serving of Stouffer's Homestyle Chicken Pot Pie has 15.9 points; Banquet Chicken Pot Pie has 9.3 points per serving; Schwan's Chicken Pot Pie has 16.5 points per serving; and Marie Callender's Chicken Pot Pie has 12 points for one cup! I figured my chicken pot pie days were over and was about to give myself a pity party -- until I found a recipe that turned my frown upside down. ha! With a few alterations, this wonderful chicken pot pie recipe has only 3.5 points per serving! With two thumbs up from my family, this is definitely something I will be making again!


Low-Point Chicken Pot Pie
Ingredients:
- Pam Cooking Spray with Butter
- 1 tsp. butter
- 1 small onion, chopped
- 1/2 tsp. minced garlic
- 1/4 tsp. paprika
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. Goya Adobo Seasoning or other seasonings to taste
- 2 cups frozen mixed vegetables
- 1 cup Swanson 99% fat-free chicken broth
- 3 cups skinless chicken breast, chopped
- 2 Tbs flour
- 1/2 cup fat-free evaporated milk, divided
- 5 reduced-fat Pillsbury crescent rolls (they come in a tube of 8)
Preheat oven to 375 degrees. Coat a 10-inch round shallow baking dish with Pam cooking spray. Set aside. Coat large pot with Pam cooking spray and add 1 tsp. butter. Melt over medium heat. Add onion and garlic and saute' for about 3 to 5 minutes, stirring frequently. Stir in paprika, salt, pepper, Adobo or other seasonings (as desired). Add vegetables, broth, and chicken. Cover and simmer for about 15 minutes. In a small cup, combine flour and 1/4 cup evaporated milk. Stir into chicken mixture. Cook over medium heat until thickened, stirring constantly. Stir in remaining 1/4 cup evaporated milk and cook until mixture is slightly thickened. 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 for 10 to 15 minutes until rolls are golden brown. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 8
Serving size = 1
Points per serving = 3.5

"You must take personal responsibility. You cannot change the circumstances, the seasons, or the wind, but you can change yourself. That is something you have charge of." - Jim Rohn

Supermarket GPS

This is for those of you who have a hard time navigating your way through the grocery store in an attempt to find healthy and delicious foods. Attached, for your amusement, is your "Supermarket GPS". Taken from a website called Summer Tomato, this is a light and funny flow chart that will help you decide on what you should eat. Enjoy!

Fruit Empanadas

I previously posted a blog on some delicious Cheeseburger Empanadas. Today I found another recipe for these tasty treats, slightly larger in size, which made them all the more enjoyable for anytime of the day, even breakfast. 

Ingredients:

- 2 cups flour
- 1 cup cold butter, softened slightly
- 1 cup plus 2 Tbs cottage cheese
- Fruit preserves/filling (any flavor)
- Betty Crocker Icing 

Place flour in a medium mixing bowl. Cut in cool butter and mix until the flour is crumbly. Blend in cottage cheese until mixture forms a ball. Chill dough for 1 hour. Roll out dough in flour to 1/8 inch thickness. Cut circles out of the dough (approximately 4 1/2  to 5 inches in diameter). Place on slightly greased cookie sheet and place a spoonful of fruit filling in the middle of the dough. Fold over dough and seal using a fork. Bake at 400 degrees for 15 minutes. Cool and top with 1 teaspoon of icing (if desired). 

"Stay committed to your decisions, but be flexible in your approach." - Tom Robbins

Healthy and Savory Grilled Zucchini/Squash Ideas

Zucchini or yellow squash are a constant staple at our house. Having these at least three times a week, I'm always trying to figure out new ways of making savory appetizers or side dishes. Below are four, zero-point healthy zucchini or squash ideas that will help fill you up, thus helping you to eat less of your higher-point entre'. Try these four different ways of preparing your zucchini or squash and enjoy as an absolutely guilt-free appetizer or side dish.


Zucchini or Squash Spaghetti
Ingredients:
- 2 medium zucchini or yellow squash, peeled lengthwise (to look like spaghetti)
- 1/2 tsp. minced garlic
- 1/2 tsp. red pepper flakes
- 1/4 tsp. pepper
- 1 tsp. olive oil (If you need more oil, use Pam Cooking Spray with olive oil)
Heat olive oil in skillet or grill pan over medium/high heat. Add minced garlic and saute' for about 30 seconds. Add zucchini/squash and grill for about a minute. Add red pepper flakes and pepper and grill for a minute longer. Serve hot and enjoy! Note: This particular zucchini/squash dish is very spicy. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 3 
Points per serving = 0


Zucchini or Squash Spaghetti - 2nd option
The second zucchini/squash appetizer is very similar except it's not spicy:
Ingredients:
- 2 medium zucchini or yellow squash, peeled lengthwise (to look like spaghetti)
- 1/2 tsp. minced garlic
- 1/4 tsp. pepper
- 1/4 tsp. salt
- 1/4 tsp. Goya Adobo seasoning
- 1 tsp. olive oil (If you need more oil, use Pam Cooking Spray with olive oil)
Heat olive oil in skillet or grill pan over medium/high heat. Add minced garlic and saute' for about 30 seconds. Add zucchini/squash and grill for about a minute. Add pepper, salt, and Adobo and continue grilling for a minute longer. Serve hot and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 3
Points per serving = 0


Matchstick Zucchini
Ingredients:
- 1 medium zucchini or yellow squash
- 1/4 tsp. minced garlic
- 1/4 tsp. rosemary
- 1/4 tsp. nutmeg
- dash salt
- 1 tsp. olive oil
Cut zucchini/squash into little matchsticks. Heat olive oil in a skillet or grill pan over medium/high heat. Add minced garlic and saute' for about 30 seconds. Add zucchini, rosemary, nutmeg, and salt. Continue grilling (turning constantly so the zucchini does not burn) for another 2 to 3 minutes. Serve hot and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 3
Points per serving = 0

Zucchini Pizza Bites
Ingredients:
- 1 medium zucchini or yellow squash
- Pizza sauce (any flavor)
- Fat-free shredded cheese (any kind/flavor)
- Seasonings of your choice (salt, pepper, Adobo, etc.)
- Pam Cooking Spray with olive oil
Slice zucchini/squash into little round slices. Spray skillet or grill pan with Pam Cooking Spray over medium/high heat. Add zucchini/squash and grill on both sides (about a minute on each side). Remove from heat. Add a teaspoon of Ragu or any pizza sauce on top of each zucchini round. Top with a pinch of fat-free shredded cheese. Place skillet or frying pan directly into oven and broil just until the cheese melts and browns just a little. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Points per serving = 0 (it would be zero until you ate enough that the cheese would equal 1/4 cup; then it would be 1 point.)


"Nobody can go back and start a new beginning, but anyone can start today and make a new ending." - Maria Robinson

Low-Point Mexican Confetti Squares

Our family always has a great time celebrating New Year's Eve, especially with lots of wonderful appetizers to snack on throughout the night. These Mexican Confetti Squares are the perfect low-point snack for any occasion. Enjoy!


Low-Point Mexican Confetti Squares

Ingredients:
- 1/2 cup fat-free sour cream
- 1, 8 oz. package fat-free Philadelphia cream cheese, softened
- 1 cup fat-free shredded mozzarella cheese
- 1, 2 oz. jar diced pimentos, drained
- 2 Tbs green onions, chopped
- 2 Tbs chopped green chiles
- 2 Tbs black olives, drained and chopped
- 4, 8-inch flour tortillas
- Paprika or chili powder
- Green olives (optional)
Mix sour cream and cream cheese in small bowl and beat at medium speed until combined. Stir in mozzarella cheese, pimentos, green onions, chiles, and olives. Spread 1/3 cup sour cream mixture over 1 tortilla. Top with another tortilla and spread with about 1/3 cup sour cream mixture. Repeat layering two more times ending with a tortilla. Wrap in plastic and place in refrigerator for at least 2 hours. Cut tortillas into 1-inch squares and sprinkle with paprika or chili powder. Garnish with a green olive if desired. If you'd like a printer-friendly version of this recipe, Click Here.
Total servings = 32
Serving size = 1
Points per serving = .7

"Find whether your mission on earth is finished. If you're alive, it isn't." - Author Unknown