CHICKEN POT PIE
1 cup cooked cubed chicken
1 package (9 oz) frozen vegetables -- thawed
1 can (10.75 oz) fat free cream of chicken soup
1/2 cup skim milk
1 egg
1 cup Bisquick reduced fat baking mix
In pie plate mix chicken, vegetables and soup. Mix milk, egg and baking mix. Pour over chicken mix. Bake 30 minutes in 400 degrees preheated oven. Serves: 4
If you are on WW, each serving = 2 pts
SPINACH-TOMATO-FETA PIZZA
4 large wheat pitas
1 c. part-skim ricotta cheese
1/2 t. garlic powder
10 oz chopped frozen spinach, thawed
1 large tomato, thinly sliced
1/2 c. feta cheese, crumbled
1 t. dried oregano
Preheat oven to 400 F. Arrange pitas on large baking sheet. Combine ricotta and garlic powder and spoon over pitas to within 1/2 inch of edges. Top with spinach, tomato and feta and sprinkle with oregano. Bake until edges are golden, about 12 minutes. Serve warm or at room temperature. Serves: 4
If you are on WW each serving = 7 pt
VEGETABLE BEAN SOUP
1 can black beans
1 can (28 oz) stewed tomatoes
1 can white corn
1 can veg-all
1 can Progresso Minestroni soup
Mix all together including liquids - add no water. Cook in slow-cooker on low for 5 to 6 hours.
If you are on WW each cup = 1 pt
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