no-guilt chicken pot pie

• 1  can

  (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

  
  
• 1  pkg.

  (about 9 ounces) frozen mixed vegetables , thawed (about 2 cups)
• 1  cup

  cubed cooked chicken
• 1/2  cup

  milk
• 1 

  egg
• 1  cup

  reduced fat all-purpose baking mix

  
  

  1.

  Heat the oven to 400 degrees F. Stir the soup, vegetables and chicken in a 9-inch pie plate.

  2.

  Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture. Bake for 30 minutes or until the topping is golden brown.

  
  

  I got this recipe from a Campbell's ad.  I used Kroger brand soup.  I like this recipe because it is easy and healthy for a pot pie.  I had fresh broccoli that I needed to use up that I added to the mixed vegetables   Jesse liked the addition I was not a huge fan.  This recipe allows you to use whatever vegetables you like and if you wanted you could make it vegetarian and not use chicken,

  
  

  Megan-3.5/5

  Jesse-3.5/5

  
  

  
  

  
  

  
  

Chicken Tortilla Soup

4 corn tortillas
1/2 cup chopped onion
3 boneless chicken breast cooked
1 garlic clove
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
2 cans (14.5 oz each) chicken broth
1 can (14.5 oz) diced tomatoes undrained
1  can (4 oz chopped green chilies undrained
4 teaspoons fresh cilantro
1/2 cup shredded cheese
slices of lime

Preheat over to 400 degrees.  Cut tortillas into strips and place on baking sheet.  Bake until crisp about 8 minutes.  Save for when you serve soup

Place all ingredients (exept lime, cheese and tortillas) in crock pot and cook on low for several hours.  Top with cheese, lime juice and tortillas to serve.

This recipe is from my mom.  I did not cook the chicken before I put it in the crock pot.  I let it cook all day and then shredded it before I served it.  Jesse really likes this soup.  If you do not feel like making the tortilla crisps you can use tortilla chips.

Megan-4/5
Jesse-4/5  

Dylan Lauren's Easy Chocolate Fondue

Heat 1 1/4 cups heavy cream in a small heavy saucepan over moderate heat until it just barely simmers. Add 16 ounces finely chopped good quality bittersweet chocolate and let stand for 2 minutes. Pour in 1 tablespoon vanilla extract and whisk until smooth. Serve immediately with pound cake for dipping.

I got this recipe from Family Circle magazine.  We dipped strawberries, bananas, and  angel food cake.  We had leftovers and it was good cold (almost like a fudge) and warmed up.  We made this for Valentine's Day.

Megan-3.5/5
Jesse-4/5

Creamy Key Lime Chicken Enchiladas

1

medium onion, chopped (1/2 cup)

1

can (4.5 oz) Old El Paso® chopped green chiles

2 1/2

cups shredded deli rotisserie chicken

1

container (6 oz) Yoplait® Greek 100 Key lime yogurt

1/2

cup chopped fresh cilantro

Juice of 1 medium lime

1

can (10 oz) Old El Paso® enchilada sauce (hot or medium)

12

corn tortillas

1/2

cup shredded reduced-fat Mexican cheese blend (2 oz)

• 1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• 2In 10-inch nonstick skillet, cook onion, chiles and chicken over medium-high heat about 3 minutes or until chicken is warm and onion is starting to turn translucent. Remove from heat; stir in yogurt, 1/4 cup of the cilantro, and the lime juice. Stir in 1/2 cup of the enchilada sauce.
• 3Fill each tortilla with 1/4 cup chicken mixture. Roll up; place seam side down in baking dish. Spread remaining enchilada sauce over tortillas; sprinkle with cheese.
• 4Bake about 30 minutes or until cheese is melted and bubbly. Sprinkle remaining cilantro over enchiladas; serve warm.

I got this recipe from a Berry Crocker email.  I used store brand products instead of name brand.  I also used chicken breasts that I shredded instead of rotisserie chicken.  it is a nice change from a regular enchilada.  

Megan-3.5/5

Jesse-3.5/5