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03.06.07
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HG's Kickin' Chicken Pot Pie!
HG's Kickin' Chicken Pot Pie!

Pot Luck

Oh, chicken pot pie -- we thought we'd never get to spend quality time together again. You with your crazy-fatty crust and gooey, creamy innards. Us with our calorie-conscious ways. We were wrong again! One of our lovely and talented subscribers inspired us to create this super-simple CPP swap (thanks, Margaret). Don't be chicken -- check it out!

 

Ingredients:

8 oz. raw boneless skinless chicken breast; cut into bite-sized pieces

3 cups C&W Ultimate Petite Mixed Vegetables (or any other frozen mixed vegetables)

1 can (10.75 oz.) Campbell's Condensed Soup, 98% Fat Free Cream of Celery

3 servings Pillsbury Reduced Fat Crescent Rolls (unprepared)

 

Directions:

Preheat oven to 350 degrees. Saute chicken pieces for several minutes in a pan spritzed with nonstick cooking spray, until chicken is light brown/cooked but still tender; set aside. Heat frozen veggies in microwave according to package. Mix chicken, vegetables and soup together and put in a 9" round baking dish sprayed with nonstick cooking spray. Place dish in oven and bake for about 30 minutes or until hot and bubbly (stir about halfway through). While dish is cooking, unroll 3 crescent rolls. Combine pieces together with hands to make one large ball of dough. With a rolling pin, roll dough out into a circle to cover top of dish. Add dough to the top of the dish and cook for an additional 15 - 20 minutes or until top is golden brown. Serves 4.


Serving Size: 1/4th pie (approx. 7 oz.)

Calories: 210

Fat: 6g

Sodium: 800mg

Carbs: 24g

Fiber: 2.5g

Sugars: 6g

Protein: 16.5g

 

*4 Points



Swanson Chicken Pot Pie
Swanson Chicken Pot Pie

Sky High Pie!

Though humans have been pigging out on pot pie since the 1600s, the very first frozen pot pie was made with chicken by C.A. Swanson back in 1951. After that, the world never looked back. Frozen pot pies soared in popularity and haven't left the shelves since. The thing is, these pies, while packed with chicken and veggies, are far from healthy meals. The average chicken pot pie contains about 400 - 600 calories and 20 - 40 grams of fat per 7-oz. serving. And while the Swanson classic has high nutritionals, there are FAR worse options you can choose (a 1-cup serving of the Marie Callender's 16.5-oz. version packs in 530 calories and 31 grams of fat - eeeek!). Rather than avoid this delicious comfort food, whip up a version at home that your entire family can enjoy -- guilt-free!


Serving Size: 1 pie (7 oz.)

Calories: 400

Fat: 23g

Sodium: 760mg

Carbs: 38g

Fiber: 2g

Sugars: 2g

Protein: 10g

*10 Points



CHEW ON THIS:
Today, March 6th, is National Frozen Food Day. Celebrate by popping a Lean Cuisine Brick Oven Style Pizza in your microwave!
  This chicken pot pie swap is too AWESOME to keep to yourself. Click "send to a friend" ASAP and share it with the world!
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