Chicken Pot Pie -- From Margie

Chicken Pot Pie - The Best!

Step 1: 1 pkg Pillsbury Pie Crust - refrigerated
Unroll both crusts. Place 1 in bottom of 8 x 8 casserole dish.
Use 2nd crust for top after you fill this one.
Put oven to 425.

Step 2: 1/3 c. butter or margarine
1/4 c. chopped onion (sweet)
1/3 c. flour
salt, pepper to taste
Heat in saucepan on low - saute onions, then mix in flour to form a "paste"

Step 3: 2/3 c. milk
1 c. chicken broth
Heat through - just to boiling

Step 4: 2 c. chopped chicken
2 c. frozen mixed vegs - your choice
Heat all vegs through

Step 5: Pour ingredients into pie crust in casserole.
Place 2nd crust on top. Poke holes to 'vent'.
Bake 25-30 min. until golden brown and heated.

Step 6: ENJOY!

Yaki Yam and Tofu Bowl -- From Becky

(image taken from http://eatingchalk.files.wordpress.com/2009/05/hpim31401.jpg)

Yaki Yam and Tofu Bowl

1 package of lite firm tofu
1 large onion
1 large yam/sweet potato
bag o spinach
dried red pepper
dried ginger

Take lite firm tofu container drain liquid and dry. Cube tofu throw in bowl and cover with teriaki sauce. (If you like spicy food also sprinkle palm full of dried red pepper on top. Ginger also gives it a kick.) Let sit while cooking yams.

Throw yam in micro for 5 minutes. Then cube up cooked yam and onion and pan fry with some butter/olive oil spray.

In separate pan throw in tofu mix. Dry tofu for crispy fry (use butter or oil) or don't dry and simmer tofu with sauce. When tofu is almost done throw spinach on top for steaming.

Mix yam/onion with tofu/spinach. Let cool for a bit then dig in.

Some people like to serve this dish over brown rice mix or pan fried udon noodles. I like it just straight up.

2 servings - Each serving is around 300-400 cals. High protein, high fiber, low carb.

Almond Apricot Chicken with Mint Pesto -- From Kathleen

(image borrowed from ayoska.wordpress.com)

I am participating in a recipe swap that should result in about 36 new recipes, so as I get them, I'm going to post them here.

ALMOND APRICOT CHICKEN WITH MINT PESTO
SERVES 4
TOTAL TtME:50 MINUTES
PREP TIN4E: 3O MINUTES

4 boneless, skinless chicken breast halves (6 ounces each)
1/2 cup sliced almonds
2 ounces goat cheese
4 dried apricots, cut into 7+-inch pieces (3 tablespoons)
Coarse salt and fresh ground pepper
1/3 cup plain breadcrumbs
1 large egg, liqhtly beaten
1 tablespoon olive oil

1 Preheat the oven to 375'F. Cut a slit in one side of each chicken breast to create a pocket about 4 inches long.

2 In a small bowl, combine 1/4 cup of the almonds with the goat cheese and apricots. Stuff each breast with one quarter of the mixture. Season with 1/2 teaspoon salt and ¼ teaspoon pepper.

3 On a plate, combine the breadcrumbs and the remaining 1/4 cup almonds. Dip each breast into the beaten egg, then dredge in the breadcrumb mixture. .

4 Heat the oil in a large ovenproof non-stick skillet over medium heat. Cook the chicken until golden, 3 to 4 minutes on each side. Transfer to the oven; bake until cooked through, about l5 minutes. Serve hot with the mint pesto on the side.

MINT PESTO

3 cups lightly packed fresh mint
1/4 cup sliced almonds
1/2 cup extra-virgin olive oil
Coarse salt

1 In a food processor, combine the mint and almonds; process until finely chopped.

2 With the motor running, gradually pour the olive oil through the feed tube. Season with salt. Keep at room temperature until ready to serve. Store leftover pesto in a sealed container in the refrigerator for up to two weeks; let it come to room temperature before serving.