Chicken Pot Pie or Strawberry Strudel cake squares ~ Light recipes 1/18

01/18/2012 10:00 am · 1 comment

by Sarah A Thrifty Mom

light recipes

Each day we will be posting A Thrifty Light recipe from one of our readers. At the end of the month, one of you will win a $25.00  Gift Card. For all the details click here. Keep those thrifty and healthy recipe tips coming!!!

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Thanks to Becky Van Volkinburg for this recipe

Healthified Chicken Pot Pie

Makes 4 servings

4 tsp extra-virgin olive oil
1 pound boneless, skinless chicken breast, trimmed, cut into 1/2 inch cubes
1 cup sliced shallots
1 10-or 12-oz bad frozen mixed veggies (2-2-1/2 cups), thawed
1/4 tsp dried thyme
2 cups reduced sodium chicken broth, divided
1/4 cup cornstarch
1/4 cup reduced-fat sour cream
1/4 tsp salt
1/4 tsp freshly ground pepper
6 sheets – 9×14 phyllo dough, defrosted (follow package directions)
Cooking spray

Preheat oven to 425 degrees
Heat 2 tsp oil in a large non-stick skillet over med-high heat. Add chicken , cook, stirring often, until it turns white 2-3 min. Remove to a plate. Add the remaining 2 tsp oil and shallots, reduce heat to med and cook, stirring, until slightly softened, 2-3 minutes. Stir in veggies and thyme, cook, stirring occasionally, until hot, 2-4 minutes. Pour in 1-3/4 cup broth and bring to a boil. Whisk the remaining 1/4 cup broth and cornstarch in a small bowl and add to the pan. Return to a boil and cook until thickened, about 1 minute. Off the heat, stir in the chicken, sour cream, salt and pepper. Divide the mixture among four 12-oz overproof baking dishes (I used foil ones).

Make 2 stacks of 3 sheets of phyllo each, coating each sheet lightly with cooking spray before stacking. Cut the stacks in half crosswise. Drape one half over each baking dish. Tuck in any overhanging edges.

Set the potpies on a baking sheet. Bake until the tops are golden and the filling bubbly, 18-20 minutes.

Per serving: 382 calories; 11g fat, 30g protein, 4g fiber

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Thanks to Donna Miles for this recipe

Guilt free Strawberry Strudel cake squares

10 oz bag of frozen strawberries
1-oz pkg of Fat Free Cream Cheese
One box of yellow cake mix

Let strawberries partially thaw
cream cheese at room temp
reserve 1/2 cup of DRY cake mix

Spray pan with cooking spray.

In a mixer, cream the cheese and add strawberries. When mixture is pulverized, add remaining DRY cake mix. Pour in flat cake pan. Sprinkle the 1/2 cup of dry mix on top. Bake 350 till done.

cut into 15 squares… Weight Watchers points ( old program is 3 points per square )

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