HAPPY NEW YEAR

Can't believe it's the end of the year all ready. Where has the year gone. I 'm glad to say I am looking forward to the new 360 program this next year. I'm finding the meetings are more helpful in the sense that we focus on one change for weeks at a time that should be easier for the subject to become habit. Yeah Weight Watchers.

I'm asking all of you to please please let me know if there is anything you would like to see me do different or subjects you would like me to address. After doing this since February I'm wondering if I'm giving you subjects you are enjoying, using or even care about. Please just send me an email if there is anything you would like to see. I enjoy the research and have learned a lot doing this blog. I've enjoyed recipes I never would have tried and it has helped me so much on my journey. Thanks Mary for picking me to take over for what you did so well for two years.

The first recipe I'm including is one I have made several times and Rog and I both really enjoy. I don't always have mushrooms on hand so I just use whatever veggies I have in the house. Don't be afraid to experiment. I've also made it in ramekins for individual pies. Great way to use up that leftover turkey.


Old-Fashioned Chicken Pot Pie

		PointsPlus®value | 6 Servings | 6 Preparation Time | 20 min Cooking Time | 40 min Level of Difficulty | Easy main meals | We made this comfort food classic lighter with reduced-fat crescent roll dough and a skim milk-based cream sauce. It totally hits the spot. By

Ingredients

• 2 spray(s) butter-flavour cooking spray
• 1 tsp salted butter
• 1 small uncooked onion(s), chopped
• 2 cup(s) fresh mushroom(s), sliced
• 1/4 tsp paprika
• 1/4 tsp dried thyme, crushed
• 1/2 tsp table salt, or more to taste
• 1/4 tsp black pepper
• 2 cup(s) frozen mixed vegetables
• 1 cup(s) canned chicken broth
• 3 cup(s) cooked skinless, boneless chicken breast(s)
• 2 Tbsp all-purpose flour
• 1/2 cup(s) fat-free evaporated milk, divided
• 4 item(s) reduced-fat crescent roll dough, unrolled

Instructions

• Preheat oven to 375ºF. Coat a 10-inch round shallow baking dish with cooking spray.
• Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onion and mushrooms and cook, until tender, stirring frequently, about 5 minutes. Stir in paprika, thyme, salt and pepper. Add vegetables, broth and chicken. Cover and simmer 15 minutes.
• In a small cup, combine flour and 1/4 cup of evaporated milk; stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 minutes. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes more.
• Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle). Bake until rolls are golden brown and filling is bubbly, about 15 minutes. Cut into 6 pieces and serve.

Notes

Make this recipe to your family's taste with different frozen vegetable blends such as an Asian mix or bell pepper and onion strips.

Here is a recipe Mary emailed to me . I thought it looked really good and I thought maybe some leftover turkey could be used instead of chicken.

White Chicken and Cheese Enchilada Casserole

Not only are these chicken and cheese enchiladas incredibly delicious, they are very filling and satisfying. Plus, they are smothered in a tangy sour cream and chile sauce that adds extra creaminess to this low calorie comfort food.

Ingredients

• 8oz boneless skinless chicken breast, cooked and shredded
• 1 small red onion, diced
• 2 large zucchini, diced
• 8 whole wheat flour tortillas (I used the large size of these)
• 1 cup fat free sour cream
• 1/2 cup reduced fat sour cream
• 1 4 oz can green chiles
• 1 tbsp whole wheat, all purpose flour
• 2 cups fat free chicken broth
• 1 cup reduced fat Mexican cheese blend, shredded
• 1/4 cup fresh cilantro, finely chopped
• 2 green onions, diced
• 2 jalapenos, seeded and diced
• 1 tbsp light butter
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp black pepper
• Zest from 1 lime

Instructions

1. Preheat oven to 350 degrees.
2. Spray a 9” x 13” casserole pan with non-fat cooking spray.
3. In a large bowl, combine chicken, zucchini, onion, 1/2 cup of the fat free sour cream, ½ cup shredded cheese, cumin, lime zest, salt and pepper. Mix well.
4. One at a time, roll up the chicken mixture into each tortilla and then place in the casserole dish.
5. In a medium sized sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
6. Stir in chiles and remainder of the sour cream, and heat until well combined and heated through, about 3-4 minutes.
7. Pour sour cream sauce over enchiladas, and then top with the remaining shredded cheese.
8. Bake in oven for about 20-25 minutes or until casserole is cooked through and cheese begins to brown and bubble.
9. Remove from oven and let cool for 5 minutes. Garnish with fresh cilantro, green onions and diced jalapenos.

Preparation time: 20 minute(s)
Cooking time: 25 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 8

Culinary tradition: Mexican

Entire recipe makes 8 servings
Serving size is 1 enchilada
Each serving = 6 Points +
PER SERVING: 230 calories; 9g fat; 27g carbohydrates; 21g protein; 12g fiber


Read more: http://www.laaloosh.com/2012/12/17/white-chicken-and-cheese-enchilada-casserole-recipe/#ixzz2GIC4Jbff


I look forward to hearing from you to see if anyone made either of these great recipes.

                                          Have a safe New Years celebration and remember