Bobby Deens Lighter Chicken Pot Pie

Bobbys Lighter Chicken Pot Pie

1897 Less Calories
268mg Less Cholesterol

Ingredients:

2 cups cooked cubed chicken
2 cups frozen mixed vegetables
1 cooked cubed all-purpose potato
2 (10 3/4-ounce) cans fat-free cream of mushroom soup
1/2 cup fat-free milk
8 (12 x 17-inch) sheets thawed frozen phyllo dough

Instructions:

Preheat the oven to 375°F degrees.

Combine the chicken, mixed vegetables, and potato in a large bowl. Stir in the soup and milk until well blended. Ladle about 1 1/4 cups chicken mixture into each of 4 ovenproof bowls. Place bowls on a jelly-roll pan.

Stack the phyllo sheets. Roll up, starting at a long side, then cut into 1/2-inch strips. Place the strips in a large bowl tossing to separate the strips. Spray the strips with nonstick spray and arrange over the chicken mixture. Lightly spray the tops with nonstick spray. Bake until the filling is hot and the phyllo is browned, 25 – 30 minutes.

Nutritional Information:

Per Serving: 348 Cal; 29 g Protein; 5 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 45 g Carb; 7 g Fiber; 7 g Sugar; 118 mg Calcium; 3 mg Iron; 814 mg Sodium; 57 mg Cholesterol

Original Recipe by Paula Deen: Lady and Sons Chicken Pot Pie
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen

Servings: 4
Prep Time: 10 min
Cook Time: 30 min
Difficulty: Easy

Bobby Deens Lighter Cheesy Mac

Bobbys Lighter Cheesy Mac

291 Fewer Calories
193 mg Less Cholesterol

Ingredients:

Ingredients:
4 cups cooked multigrain elbow macaroni, drained
2 cups reduced-fat shredded Cheddar cheese
1/2 cup low fat (1%) milk
2 eggs, slightly beaten
1/4 cup reduced-fat sour cream
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup seasoned bread crumbs
1 tablespoon olive oil

Instructions:

Directions:
Preheat oven to 350°F. Spray a casserole dish with nonstick spray.

After the macaroni has been boiled and drained, add cheese while macaroni is still hot.

Combine the milk, eggs, sour cream, mustard, salt, and cayenne in a medium bowl. Add to macaroni mixture. Pour into casserole dish.

Combine bread crumbs and oil in a small bowl until blended. Evenly sprinkle the crumb mixture over the macaroni and lightly spray with nonstick spray.

Bake, until the filling is hot and the topping is golden, 35 – 40 minutes.

Nutritional Information:

194 Cal; 13 g Protein; 5 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 25 g Carb; 3 g Fiber; 1 g Sugar; 170 mg Calcium; 1 mg Iron; 365 mg Sodium; 9 mg Cholesterol

Original Recipe by Paula Deen: The Lady’s Cheesy Mac
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen

Servings: 8
Prep Time: 10 Minutes
Cook Time: 45 minutes
Difficulty: Easy

Black Eyed Peas and Bacon in the Crock Pot

6-8 depends Servings with a 4-6qt pot. ~ 5 - 7 hours - Low

• 1 pound dried black-eyed peas, rinsed and sorted
• 1 cup of water
• 1/2 pound bacon, cooked and crumbled
• 1-2 Tablespoons of Bacon Grease
• 1 large onion, diced
• 2 garlic clove, minced
• 1/2 teaspoon dried thyme
• Salt to taste

Black-Eyed Peas & Bacon in the Crock Pot

1. Cook your bacon in a skillet so you can use the bacon grease.
2. Crumble up the cooked bacon and set aside.
3. Strain the bacon grease to save at least 1-2 Tablespoons of “clean grease”.
4. Pour the black-eyed peas into the pot along with the water.
5. Next place the rest of the ingredients in the pot and pour the bacon grease in the pot last (Hold off on the cooked bacon).
6. Cover and Cook until peas are tender and ready to eat.

Serve with the cooked bacon as a topping. We like the texture of adding the cooked bacon as a topping. You certainly don’t have to do this. Using the Bacon grease will give this great flavor. (we’ll use 3-4 Tablespoons Hehehe) In the end you may want to add salt and pepper to find “Your” taste and, perhaps a little splash of Tobasco for some personality. Enjoy!