Sunday, March 16, 2008

Chili-Corn Bread Pie

This is another Weight Watchers recipe from their "5 Ingredient 15 Minute" Cook Book. Again, once I try it I will post a pic and my opinion! Enjoy!

Points Value per serving: 5
Yield: 6 servings

Cooking Spray
1 onion, chopped
1 (15-oz) can low-fat chili beef soup
1 (11-oz) can Mexican-style corn, drained
1 cup (4-oz) preshredded reduced-fat Mexican blend or Cheddar cheese
1 (6-oz) package buttermilk corn bread mix
2/3 cup water

1. Preheat overn to 450 degrees.
2. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, and saute until tender.
3. Add soup and corn to skillet, stirring well; spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle cheese over soup mixture.
4. Combine corn bread mix and water, stirring just until smooth. Pour batter over mixture in baking dish; bake at 450 degrees for 18 minutes or until golden.

Creamed Chicken and Biscuits

This is a recipe from the Weight Watchers Cookbook, "Just Like Home". I haven't tried it out yet but I promise to update (and post a pic) after I do!

Points per serving: 8
Yield: 4 servings

1 (6-oz) can refrigerated buttermilk biscuits (5 biscuits, such as Hungry Jack)
2 1/2 cups chopped cooked chicken
1/2 cup fat free milk
1/2 teaspoon poultry seasoning
1/4 teaspoon of salt
1 (10 3/4-oz) can condensed reduced-fat, reduced-salt cream of chicken soup, undiluted
1 (10-oz) package frozen mixed vegetables, thawed

1. Bake biscuits according to package directions; set aside, and keep warm.
2. Combine chicken, milk, poultry seasoning, salt, pepper, soup, and vegetables in saucepan. Place over medium heat, and cook 10 minutes or until thoroughly heated, stirring frequently.
3. Split 4 biscuits in half, reserving remaining 1 biscuit for another use. Spoon 1 cup chicken mixture over each split biscuit.