Light and Healthy Individual Chicken Pot Pies

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Another recipe with chicken…I know. I am just so excited about this recipe that I couldn’t wait any longer to share it with you. This Chicken Pot Pie recipe is delicious, easy and light! I have been trying to perfect this recipe for a while, and the combination of fresh vegetables, fresh herbs, skim milk and fat-free cream of mushroom soup yield tons of wonderful flavor without adding too many calories and fat. I also used refrigerated pie crusts and cooked rotisserie chicken to simplify the preparation time for those of you who are as busy as I am.


Individual Light Chicken Pot Pies

Prep: 15 minutes

Cook: 40 minutes

Yield: 4 to 6 servings

Ingredients

1 tablespoon butter or margarine

1 cup diced carrots

1 cup diced celery

1 (8-ounce) package sliced fresh mushrooms

1 clove garlic, minced

1/2 cup diced onion

1/4 cup chopped fresh Italian parsley

11/2 cups chopped cooked chicken (I used freshly cooked rotisserie chicken)

1 (103/4-ounce) can fat-free cream of mushroom soup, undiluted (I used Campbells)

1/2 cup skim milk

1/2 (15-ounce) refrigerated piecrust (such as Pillsbury)

1 egg yolk

1 tablespoon skim milk

Preparation

1. Preheat oven to 400F.

2. Melt butter in a large saute pan over medium-high heat; add carrots and next 5 ingredients and saute 5 minutes. Add parsley and saute 1 more minute. Stir in chopped chicken, soup and 1/2 cup milk and cook 5 minutes more or until thoroughly heated.

3. Spoon chicken mixture into 4 individual baking dishes and place on large baking sheet covered with aluminum foil. Cut refrigerated piecrust into 1-inch strips; arrange in lattice design over tops of dishes. (If you don’t have individual dishes, you can use a lightly greased 11- x 7-inch baking dish.)

4. Stir together egg yolk and 1 tablespoon milk; brush over crust. Bake for 30 minutes or until golden, shielding crust with aluminum foil to prevent excessive browning.

Eat Right-Healthy Mediterranean Salad

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Here is a healthy, simple salad recipe which has a few of my favorite ingredients: basil, mint, dried cranberries, almonds and Israeli couscous. Israeli couscous is a small, round semolina pasta which is very versatile, and kids love it. It works great in this combination served over romaine lettuce leaves drizzled with balsamic vinegar, fresh lemon juice and olive oil. Feel free to substitute dried cherries for the cranberries, pine nuts or walnuts for the almonds and any of your favorite lettuces or spinach for the romaine. Here’s to a healthy fresh start to the New Year!


Prep: 10 minutes 

Cook: 10 minutes

Yield: 4 to 6 servings

Ingredients

2 cups fat-free, low sodium chicken broth

6 tablespoons fresh lemon juice, divided

11/2 cups Israeli couscous (or any small pasta)

6 tablespoons extra-virgin olive oil, divided

1 clove garlic, minced

1 teaspoon freshly grated lemon zest

1/4 teaspoon freshly ground black pepper

1/3 cup balsamic vinegar

1 cup chopped fresh basil leaves

1/2 cup chopped fresh mint leaves

1/4 cup dried cherries or cranberries

1/4 cup sliced almonds, toasted

Preparation

1. Bring broth and 2 tablespoons lemon juice to a boil; pour over couscous; bring back to a boil. Reduce heat, and simmer, uncovered, stirring occasionally, about 8 to 10 minutes until still firm to the bite.

2. In a large bowl, toss the cooked couscous with 2 tablespoons olive oil, 2 tablespoons lemon juice, garlic, zest and pepper; let cool.

3. In a separate bowl, whisk together 2 tablespoons lemon juice, balsamic vinegar and remaining 4 tablespoons olive oil.

4. Toss romaine lettuce with fresh herbs, dried cherries, and almonds, tossing gently to combine. Top with couscous and drizzle with balsamic dressing.