Chicken Pot Pie
2 spray(s) butter flavor 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) (chopped) cooked skinless boneless chicken breast(s)
2 Tbsp all-purpose flour
1/2 cup(s) fat free evaporated milk, divided
4 piece(s) reduced fat crescent roll dough, unrolled
Instructions
Eggplant Parm
2 spray(s) butter flavor 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) (chopped) cooked skinless boneless chicken breast(s)
2 Tbsp all-purpose flour
1/2 cup(s) fat free evaporated milk, divided
4 piece(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.
- Make this recipe to your family's taste with different frozen vegetable blends such as an Asian mix or bell pepper and onion strips.
Eggplant Parm
- Peel eggplants and cut into thin slices (about 1/8 inch thick)
- Bread eggplant slices with flour, egg mixture (eggs, salt, pepper, garlic powder and grated cheese), and Italian seasoned bread crumbs
- Lightly fry both sides in oil
- Layer a pan with tomato sauce
- Place eggplant slices on the bottom then put a little tomato sauce and american cheese
- Continue to layer the eggplant up to 5 layers
- Bake at 325 for about an hour
Italian Stuffed Peppers
- Brown 1lb. of ground meat with onion, fresh garlic, salt, pepper, and parsley and let cool
- Soak 3-4 Italian rolls in water, squeeze out the extra water and mix well with the cooled meat and 1 egg.
- Clean peppers, cut off the top of peppers (frying peppers work best)
- Sprinkle the inside with a little salt
- Fill peppers completely with the meat stuffing
- Place in a pan and top with tomato sauce
- Bake at 350 for 1- 1.5 hours