Betsy's Chicken Pot Pie

So, I LOVE my mama's chicken pot pie. However, I do not love the nutrition facts - no matter HOW yummy. I set my sights on trying to tweak her recipe to be a little healthier! I succeeded. Most of the fat and such came from the butter laden pie crusts. I chose to substitute reduced fat crescent rolls instead! This took off a lot of calories and fat! :) My boyfriend commented after eating the pie (which I made as more of a casserole): "You should open a restaurant!" Needless to say, it passed the taste test! :) I will post the way that I made it, followed by some ways to get creative! I put this in the recipe builder and got 9 P+ (6 Servings)

Betsy's Chicken Pot Pie

1 roll reduced fat crescent rolls 
10 oz rotisserie chicken (I had this in the freezer)
1 bag frozen mixed vegetables
2 small cans reduced fat cream of chicken soup
1 potato (I diced and cooked this the night before in salted boiling water)
1 tablespoon onion powder
Garlic Powder - to taste
Mrs. Dash Table Blend - to taste - optional
Salt and Pepper - to taste


In a 9X12 baking dish, mix the chicken, vegetables, potato, seasonings and soup. On a large cutting board unroll the crescent rolls into one large sheet (I find using a pastry roller is the easiest way). Place the cresecent roll sheet on top of the chicken mixture. Spray with butter flavored cooking spray. Bake for ~45 min on 350 degrees. (or until the top is golden brown) ENJOY!

The finished product!

I served with steamed broccoli!

Here are some ways you could get creative!:

• Use Simply Potatoes with Onion instead of cooking the potato yourself
• Only bake 1/2 of the crescent rolls at a time (they get soggy)
• Peel off the soggy rolls (if you are like me and didn't realize this until it was time to eat leftovers) and top with small biscuits!

This turned out delicious! (It is just as good heated up!)

What are some of your ways you get creative with your pot pie recipes?

Black Bean and Corn Salad/Salsa

I'm not sure if you all experience what I experience, but EVERY TIME I buy cilantro it goes bad before I can use it all. Last night, I was craving some sort of corn and black bean salad/salsa. I went to my fridge and got creative! I absolutely LOVE the flavor of cilantro so mine has extra, but feel free to add to your taste level! Thanks to Katie for the onion powder suggestion since I was out of red onion and felt yellow would be too strong! Feel free to add/delete items to your taste buds - GET CREATIVE!

1 can black beans (drained and rinsed)
1 cup frozen corn (thawed) - or 1 can corn
1 Roma tomato (seeded and diced) - or 1/2 cup canned diced tomato
1 red pepper (diced)
2 tbsp cilantro (chopped)
2 tbsp chopped green chilies
1 tsp onion powder
1 tsp cumin
1 tbsp lime juice
1/2 tbsp crushed garlic
1.5 tbsp vegetable oil
Salt and Pepper to taste

Combine all items in a bowl. Stir and let chill! You can also serve immediately if you are impatient like me! ;)

I got 4 portions (1 cup per serving) clocking in at 4P+ each!

Serve with some Spanish rice, on top of a black-bean burger, with tortilla chips, on salad....ENDLESS possibilities!


Isn't it GREAT when you can 'use what you have' on hand to get a filling and delicious result?


What are some of your 'use what you have' recipes?

RECIPE: Corn and Red Pepper Chowder!

In honor of this "fall like" weather we are experiencing here in beautiful Metro Atlanta, I wanted to share with all of you one of my favorite recipes! I found this recipe in an old Better Homes and Gardens magazine when they were featuring heart healthy recipes. Heart health is very important to me. Last year, I had two catheter ablations to fix an issue called SVT. I am HAPPY to report that since Thanksgiving of last year I have had NO heart problems! YAY! :) Taking care of your heart by eating right and exercise is probably the biggest gift you can give yourself!

Corn and Red Pepper Chowder (Better Homes and Gardens Magazine Feb 2010, with modifications)

5 cups frozen corn (I use 2 regular size bags, no need to measure)
2 leeks (cleaned and chopped - see below)
1 onion (chopped)
1 red pepper (chopped)
2 chicken bullion cubes (you can leave out the bullion and water and replace with reduced sodium chicken broth if you have it on hand - 2 14 oz cans)
4 cups water
3 tablespoons cilantro (or more if you'd like!)
1/8 tsp cayanne pepper (to taste, no need to be precise)
Salt and Pepper to taste

Take your 4 cups of water and add the chicken bullion and dissolve. Set aside. Next, take the leek and chop (white and light green parts only). Place leek into cold water and seperate then drain. (This is important to make sure all the dirt gets out!). Next, take the onion and sautee with cooking spray in a large pot or dutch oven . Add the leek and cook for 5 minutes until tender. 

Add the corn next and cook until the corn softens (~5 min). Add 2 cups of your chicken broth and bring to a boil reducing the heat once boiling. Cover and simmer for 20 minutes or until your corn is tender. Remove from heat and cool slightly.

Transfer half of the corn mixture into a blender or food processor and add your cilantro. Cover and blend or process until smooth. Return pureed mixture to your pot.

Add the remaining 2 cups of broth and the chopped red pepper, black pepper, and cayenne pepper. Heat through and enjoy!

When I put this into recipe builder, I get 5 P+ per serving (Total 6 Servings at 1 1/3 Cups per Serving). I have also added salad shrimp before reheating and want to try adding crab or rotissiere chicken! This will alter the P+ values, but will add protein! :)

While you are here, I would like to recommend checking out the American Heart Association's website! Lots of good ideas and recipes regarding a healthy heart can be found on their site! I personally like their Go Red for Women campaign and got a free cute red dress pin just for registering!

What do YOU do to keep your heart healthy?