Chicken Pot Pie Soup

Chicken Pot Pie Soup adapted from Skinnytaste
Gina's Weight Watcher Recipes
Servings: 9 • Serving Size: 1 cup • Old Points: 3 pt • Points+: 4 pts
Calories: 169.2 • Fat: 1.2 g • Protein: 18.5 g • Carb: 21.2 g • Fiber: 2.3 g

Servings: 6 • Serving Size: 1 bowl (1-1/2 cups) • Old Points: 5 pt • Points+: 6 pts
Calories: 253.8 • Fat: 1.8 g • Protein: 27.7 g • Carb: 31.9 g • Fiber: 3.4 g    1

1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
2 cups water
4 cups fat free milk
1 large celery stalk, chopped
1/2 medium chopped onion
8 oz sliced baby portabella mushrooms
2 chicken bouillons
fresh ground pepper
pinch of thyme
10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
2 potatoes, peeled and cubed small
16 oz cooked chicken breast, diced small
salt



Directions:  Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Modifications:
-I used whole wheat flour.
-I did not use the celery.
-I added 1/4 cup chicken broth.
-I added 3-4 lasagna pieces cut up.

Here's what you'll need:

Cook the chicken.

Wash off the mushrooms with a damp towel and slice.

 Dice up potatoes.

Dice up the onion.

Once the chicken is cooked through, cut up the chicken into bite-sized pieces.

Mix the flour and 1/4 cup of cold water. 

Bring water and milk to a slow boil.

I took 3-4 lasagna pieces and cut them up to add, as well. (Optional)

Add the onions, mushrooms, frozen veggies, and seasonings to the milk/water.  Simmer for 20-25 minutes.

Add the potatoes, pasta (if you are using), and chicken.

Add the flour mixture.  Simmer for another 2-3 minutes to thicken.

Here's what you'll end up with:

Our Thoughts:
What a perfect, easy meal for a cool Fall day.  If you stick to the original recipe, 1 cup of this soup=6 points on the new Weight Watchers system.  Since I added 1/4 cup of chicken stock and some pasta, I'm sure it is another point.

I'm really happy that I added the pasta to this dish and actually wish I would have added more.  The pasta simulated the pie shell topping that is on a traditional pot pie and added an extra bit of comfort.

I used chicken breast tenderloins that I boiled but this dish can be made even easier by using a rotisserie chicken.

Scott had a good point when he said that it almost reminded him of a potato soup, like this one.

 
Hope you enjoy!
April

Pecan-Stuffed Butternut Squash

Pecan-Stuffed Butternut Squash
2 medium butternut squash (about 3lbs each)
3/4 tsp salt
Pepper, optional
4oz cream cheese, softened
1/4 cup butter, softened
3 Tbsp brown sugar
1/2 cup chopped pecans

Directions:  Cut each squash in half lengthwise; discard seeds.  Place squash cut side down in two 13x9inch dishes; add 1/2 inch water.  Bake, uncovered, at 350 degrees for 1 hour.

Turn squash over; sprinkle with salt and pepper if desired.  In a small bowl, beat the cream cheese, butter and brown sugar until light and fluffy.  Stir in pecans.  spoon into squash cavities.

Bake 15-20 minutes longer or until filling is lightly browned and squash is tender.

Modifications:
-I divided the recipe in half.

Here's what you'll need:

Preheat oven to 350 degrees.

Cut the squash length-wise and then scoop it out.

Fill the bottom of a 9x13 baking dish with 1/2 inch of water and lay the squash, cut side down, into the dish.

Bake or 45 minutes to 1 hour.

While the squash is baking, mix together the cream cheese, butter and brown sugar. 

Throw in the pecans and mix it together.

After about 45 minutes to an hour, pull the squash out and turn it over.  Spoon in the cream cheese mixture.

Put it back into the oven for about 15 to 20 minutes.

Here's what you'll end up with:

Our Thoughts:
We have developed a love for acorn squash.  Normally I just cut it up and make it into "fries" almost by just roasting the squash but this had a great flavor, too, and the cream cheese filling added a little extra sweetness.

While we enjoyed this dish, I just don't think it is very feasible for a normal summer's day.  The whole time I was eating this I kept thinking how good it would be for Thanksgiving dinner as it seems more like a comfort food with the cream cheese and pecans. 

While little effort went into making this dish, it still took almost an hour and a half from start to finish.

Hope you enjoy!
April

Roasted Acorn Squash

I got this recipe in my Weight Watchers packet this week and thought they would go great with the veggie-filled burgers.

Roasted Acorn Squash
1 acorn squash
Coarse salt
Chili powder
cooking spray

Directions:  Peel and chop up the squash.  Preheat the oven to 450 degrees.  Coat pan with cooking spray.  Sprinkle on salt and chili powder.  Spray the cooking spray on the squash.  Bake for 16-18 minutes.

Here's what you'll need:

Cut off the ends

Peel

Scoop out the seeds

Cut up

Preheat oven to 450 degrees

Coat a pan with cooking spray.  Spread out and sprinkle with sale and chili powder and then spray the squash with the cooking spray.

In to the oven for 18-20 minutes.  I had some extra sweet potatoes so I cut them up and put them in, too.

Here's what you'll end up with:

Our Thoughts:

We loved this!  I was really kind of surprised because I wouldn't say that I have typically been a squash kind of girl but it was really good.

The one thing I will say is that it was really, really hard to cut, peel, and cut up this squash-much harder than a sweet potato.  The sweetness came out of the squash after roasting but it still had a firm texture like a potato.  I can't wait to make this again and maybe cut up some onion and apple to roast along with it.  I also can't wait to grill the squash.

I did have some left-over sweet potato so I just added it to the pan and roasted it, too.  It was fabulous!  Scott couldn't get enough of it.

Hope you enjoy!

April