Skinny Chicken Pot Pie

I read this recipe at and it sounded so delicious that I just had to try. This was a huge hit at our house and your don’t miss all the extra calories of regular chicken pot pie.

Use about a pound of boneless skinless chicken thighs

Use 2 cans 98%fat free cream of chicken soup, 1 Tbps onion powder, 1/4 tsp black pepper


Add 16 oz bag of frozen veggies 30 minutes before it’s done. Cook reduced fat biscuits as directed on package.

That’s it, so simple. Trust me you will love how easy and tasty this recipe is.

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Cajun Oven Fried Chicken

Anyone that reads my posts will know just how long I have been on this diet kick. I recently posted a weight watchers cobbler recipe that is easy and delicious. I have been testing out some new healthy recipes in the past week. I am sick of the same drab, plain chicken breast and veggies.

Today I made a healthy version of fried chicken. Now being from NC, we love some fried food. Hence the weight gain problem 🙂

It’s a super simple recipe and quick to throw together. I got this recipe from MyRecipes.

Cajun Oven Fried Chicken

Here is what you will need

  • 1 tablespoon salt-free Cajun seasoning              
  • 1/2 teaspoon salt
  • 1/3 cup low-fat buttermilk                               
  • 1 cup panko (Japanese breadcrumbs)
  • 2 chicken breast halves (about 1 pound), skinned                               
  • 2 chicken drumsticks (about1/2 pound), skinned
  • 2 chicken thighs (about 1/2 pound), skinned      
  • Cooking Spray      
    Preheat oven to 400°.

    Combine first 3 ingredients in a shallow dish. Place panko in a shallow dish. Dip chicken, one piece at a time, into buttermilk mixture; dredge in panko.

    Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 400° for 40 minutes or until done, turning after 20 minutes.

    I actually cooked mine slightly longer. My oven cooks a little slower than average and my family likes the chicken to be very crispy. I also didn’t make chicken breast. I doubled the chicken thighs.

    This dish was so crispy with the panko breadcrumbs. I didn’t miss the fact that they weren’t fried at all. My picky kids loved them and my husband never guessed that this was a healthier dish than regular fried chicken. He assumed it was just a different recipe that I was trying for fried chicken.

    This recipe is definitely going on my “make regularly” recipe box. (The recipe box that has now become a OneNote file on my phone)

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    Low Calorie Mac and Cheese

    I have been testing new recipes to make sure that I stay on track with my diet. I feel like I am getting my momentum back and don’t want to loose it. Today for lunch  I made a low calorie mac and cheese. The one thing that I have found so hard to give up during this diet. Again this is another recipe from Hungry Girl show. This episode aired yesterday on Food Network.

    3 slices turkey bacon or center-cut bacon
    4 1/2 oz. (about 1 1/2 cups) uncooked whole-wheat or high-fiber penne pasta
    2 large yellow summer squash
    3 cups chopped fresh spinach
    1 large tomato, chopped and seeded
    4 wedges The Laughing Cow Light Creamy Swiss cheese
    2 tbsp. fat-free sour cream
    2 slices fat-free cheddar cheese
    Optional: salt and black pepper

    Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side. Once cool enough to handle, crumble or chop and set aside.

    In a large pot, prepare pasta al dente (firm) according to the instructions on the package. Drain well, return to the pot, and cover to keep warm.

    While water comes to a boil and while pasta cooks, cut squash into pieces similar to the size of penne, about 2 inches long and 1/2 inch thick.

    Spray a large skillet (with a lid) with nonstick spray, and bring to medium heat on the stove. Add squash, cover, and cook for 5 minutes, occasionally uncovering to stir.

    Add spinach and tomato to the skillet, re-cover, and continue to cook for about 1 minute. Remove cover and continue to cook, stirring occasionally, until spinach has wilted, tomato is soft, and most of the excess liquid has cooked off, about 3 minutes. Drain any remaining excess liquid. Set aside.

    Place cheese wedges in a microwave-safe bowl and stir to break them up. Add sour cream and cheese slices, breaking cheese slices into pieces as you add them. Microwave for 30 seconds, and then stir thoroughly. Microwave for another 30 seconds, or until cheeses have fully melted. Mix until smooth.

    Add cheese mixture and cooked veggies to the pasta. Toss to coat. Top with bacon. If needed, bring to desired temperature on the stove. If you like, season with salt and pepper, to taste.

    PER SERVING (1/4th of recipe, about 1 cup): 227 calories, 5g fat, 491mg sodium, 33g carbs, 6g fiber, 4g sugars, 13g protein

    I did not have the spinach today to mix in but it still turned out okay. Now I am not going to lie and tell you that this is the best mac and cheese that you will ever have because it isn’t. There is nothing like some crock-pot or baked mac and cheese, but to curb my craving for this cheesy goodness it did the trick. It is a decent dish to help get through this diet without feeling deprived.

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