Easy Chicken Pot Pie

This recipe came out of my 300 calorie cook book. I was looking for healthy and quick recipes to make after a long day of work!  I came across this one and decided to make it because we love chicken pot pie!  This recipe is only 190 calories per serving on top of it!

Easy Chicken Pot Pie

Yield: 3 Serving

1/2 Cup condensed reduced-fat, reduced sodium, cream of chicken soup
1/4 Cup fat free (skim) milk
1 Cup frozen mixed vegetables
1/2 Cup diced cooked chicken breast
1/2 Cup Bisquick Heart Smart Mix
1/4 Cup fat-free (skim) milk
1 Egg white or 2 Tbsp. fat-free egg product

Heat oven to 400 degrees Fahrenheit.  In un-greased microwaveable 1-Qt casserole, mix soup and 1/4 Cup milk; stir in vegetables and chicken.  Microwave uncovered on high 3 minutes; stir.
In a small bowl, stir in remaining ingredients with wire whisk or fork until blended.  Pour over chicken mixture.
Bake uncovered about 20 minutes or until crust is golden brown.

This recipe was so quick and easy and was the perfect recipe to make after a long day of work.  It was fulfilling to make a meal after working all day and going to the gym!  Enjoy!  

Spicy Pork Chili

Since it is getting colder outside, I have decided to start making soups and chili's again!  I love this time of year when soup/chili is an acceptable dinner at night.  It's warm, comforting and filling after a long day at work!  I love making chili and I was excited to try this recipe when I saw that it was pork and not your typical ground beef.  This was extremely easy to make and the pork melted in your mouth!

Spicy Pork Chili

Yield: 6 Servings

2 Lbs. boneless, pork, cut into 1/2 inch cubes
1 Tbsp. vegetable oil
1 Can (28oz) crushed tomatoes
2 Cups frozen corn
1 Can (15oz) black beans, rinsed and drained
1 Cup chopped onion
1 Cup beef broth
1 Can (4 oz) chopped green chilies
1 Tbsp. chili powder
1 tsp. minced garlic
1/2 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. pepper
1/4 Cup minced fresh cilantro
Shredded cheddar cheese, optionl

In a large skillet, cook pork in oil over medium-high heat for 5-6 minutes or until browned.  Transfer pork and drippings to a 5 quart slower cooker.
Stir in the tomatoes, corn, beans, onion, broth, chilies, chili powder, garlic, salt, cayenne and pepper.  Cover and cook on low for 6 hrs or until pork in tender.  Stir in cilantro.  Serve with cheese if desired.

I did a few things differently.  I cooked the onion in the pork and poured it all in the crock pot.  I did not add the green chilies, but I did add a can of drained chili beans.  I think the extra chili beans gave this a great added flavor from trying it before and after adding them.  I didn't have any cayenne pepper but I added crushed red pepper instead.  I skipped the cilantro and served with cheddar cheese and sour cream!  Enjoy!