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Recipe of the Week--Cornbread Chicken Pot Pie
Commercial pot pie choices can be notoriously high in fat and calories but with today's recipe you can have your chicken pot pie and eat it too!
1 package frozen Green Giant Select broccoli or frozen mixed veggies to your liking (see belly fat fighting veggies from above)
2 cups cooked chicken breast, cubed
2 packages T&H cream of mushroom soup supplement
1 can (10-3/4 ounces) low-fat cream of celery soup
(or use cream of celery soup supplement!)
1 package Jiffy cornbread mix
Egg Beaters equivalent to 1 egg
Preheat oven to 400 degrees. Mix all ingredients together and put into a 13x9" baking pan sprayed with non-stick cooking spray. Mix cornbread mix as directed on package using eggbeaters to replace the whole egg.
Bake uncovered for 30 minutes or until cornbread is done and browned.
You may substitute 1 can cream of mushroom soup in place of T&H supplement, although best results are achieved using supplements.
Serves: 4
Fat grams: 14.2
Phase: 4
Protein: 39.4
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