SOUTHWESTERN CHICKEN POTPIE
½ box corn muffin mix
1/3 c. water
1 TB taco seasoning
10 oz tomatoes with green chilies
1 ½ c. cooked diced chicken breast
½ can black beans, rinsed
8 oz can corn, drained
Preheat oven to 350*. Spray 9×9 pan with cooking spray and set aside. In small bowl, add corn muffin mix, egg and water. Combine and set aside. In medium bowl add taco seasoning, tomatoes, chicken, black beans, and corn; pour into prepared pan. Top with corn muffin mix. Bake 30 minutes or until cornbread is lightly browned.
Yield: 4 servings. Per serving= 368 Calories; 11g Fat (26.7% calories from fat); 29g Protein; 38g Carbohydrate; 6g Dietary Fiber; 107mg Cholesterol; 949mg Sodium
This was great!
Roast Beef Pot Pie
1 (10 3/4 oz.) Can 98% Fat Free Broccoli Cheese Soup
2 (15 oz.) Cans Veg-all Original, drained
2 c. cooked ground beef
15 oz can green beans, drained
1/2 teaspoon Pepper
1/2 Cup Skim Milk
1 egg white
1 Cup Reduced Fat Bisquick
Preheat oven to 400 degrees. Spray a deep 9″ pie plate with non-stick cooking spray. Mix soup, Veg-all, beef, green beans and pepper together in a medium bowl. Pour into pie plate. Mix the egg substitute, milk and Bisquick together in a small bowl. Pour over the beef mixture evenly. Bake for 25 – 30 minutes or until golden.
Yield: 6 servings. Per serving= 342 Calories; 13g Fat (34.1% calories from fat); 21g Protein; 36g Carbohydrate; 6g Dietary Fiber; 50mg Cholesterol; 1088mg Sodium.