Recipes

From Weight Watchers "make it in minutes" cookbook.

20 minutes prep and cook time.

Makes 8 servings:

1 (7 1/2 oz.) package refrigerated biscuits

1 T. butter

1 lb. skinless boneless chicken thighs, trimmed of all visible fat and cut into 1-inch cubes

1 (8oz.) ham steak, cut into 1/2-inch cubes

2 garlic cloves, minced

1 onion, chopped

1 (10 oz) package frozen mixed veggies

1 c. fat free, reduced sodium chicken broth

1 tsp. dried thyme

1/2 tsp. coarsely ground black pepper

2 T. cornstarch

3/4 c. low-fat (2%) milk

1. Preheat the oven to 400. Prepare the biscuits according to package directions.

2. Meanwhile, melt the butter in a large nonstick skillet over medium-high heat. Add the chicken and ham; cook, stirring occasionally, until the chicken is almost cooked through, about 6 minutes. Add the garlic, onion, and mixed veggies. Cook, stirring occasionally, until the veggies are tender, about 4 minutes. Stir in the broth, thyme, and pepper; cook 2 minutes.

3. Blend the cornstarch with the milk in a small bowl, and stir into the skillet. Bring the mixture to a boil and cook, stirring constantly until thickened, about 1 minute. Top the skillet with the biscuits and serve.

What's for Dinner: Serve the pot pie with a mixed green salad.

Cooks Tip: If you aren't able to find refrigerated buttermilk biscuits, sub an equal amount of the brown and serve type rolls usually stocked in the stores bread aisle.

5 points per serving

225 calories 6 g total fat 2 g saturated fat 68 mg cholesterol 760 mg Sodium 22 mg Total carbs 2 g dietary fiber 20 g Protein 53 mg Calcium

We have used chicken breasts instead of the thighs. We also prefer to only use 1/2 of the thyme. In the past if I didn't have the mixed veggies on hand I would use what I did have like peas, corn, beans or a little of all 3 is nice. When I don't have garlic I use the powdered variety and if I don't have onion, I use the dehydrated onion. Our family really loves this dish, especially our 15 year old daughter! Enjoy!