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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    Recipes from Pinterest-Healthy Chicken Tenders and Honey Mustard Sauce

    Anyone who has Pinterest knows that they have a boards about recipes and DIY projects that they want to do, but end up forgetting that they pinned. Come on, you know you’re guilty!

    My Pinterest page is filled with all kinds of yummy looking recipes that look delicious and I just keep pinning them and then forget to try them. I mean what is the point in having all of this inspiration and making the same old boring meatloaf again?

    Well, I am back on the healthy train after making a stop for about 6 months and gaining 10 pounds. Yeah, I know it’s crazy . (It was a very stressful time and I have a hard time saying no to sweets.)

    So I found a recipe that I pinned a while back that was healthy, yet something my kids could eat too. That was my number one goal, finding recipes that are healthy and low-calorie, but appeal to the whole family.

    Chicken Tenders and Honey Mustard Dip—Yay one of my late night restaurant faves!!!

    Ingredients for Chicken

  • 12 ounces skinless, boneless chicken-breast halves
  • 1 egg, slightly beaten
  • 1 tablespoon honey
  • 1 teaspoon prepared mustard
  • 2 cups cornflakes, finely crushed
  • Dash of black pepper
    1. Preheat oven to 450 degrees F. Cut chicken into 3-by-3/4-inch strips. In a shallow dish, combine egg, honey, and mustard. In another dish, stir together cornflake crumbs and pepper.
    2. Dip chicken strips into the egg mixture; roll in crumb mixture to coat. Arrange chicken strips on an ungreased baking sheet.
    3. Bake about 12 minutes, or until outsides are golden and chicken is no longer pink.

    Ingredient for Low Cal Honey Mustard

  • 1 cup Light/reduced calorie mayonnaise
  • 1/4 cup Dijon style mustard
  • 1/4 cup Honey
  • Pour all ingredients into bowl and stir well. Refrigerate for a few hours or overnight.

    This was delicious! The chicken tenders were so crispy and I did not miss the fact that they were not fried like I have with other baked chicken tenders. They were a huge hit with the rest of the family as well. A win, win, Something healthy for me that the family will eat too! SO glad I found this and tried it. Will become one of my staples for light dinner or game nights.
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