Recipe
Alfredo Chicken Pot Puff Pies
4 servings PREP TIME 20 minutes START TO FINISH 55 minutes
1 sheet frozen puff pastry (from 17.3-oz package), thawed
1 tablespoon butter or margarine
2 tablespoons finely chopped shallots
2 cups chopped cooked chicken
2 cups frozen peas and carrots (from 1-lb bag)
1 jar (16 oz) Alfredo pasta sauce
1 teaspoon dried thyme leaves
1 egg, beaten
1 Heat oven to 400°F. Lightly spray 4 (10-oz) custard cups or ramekins with cooking spray. On lightly floured surface, roll puff pastry to 13-inch square. Cut into 4 squares. Lightly press 1 square in bottom and up side of each custard cup, letting corners hang over side.
2 In 10-inch skillet, melt butter over medium heat. Add shallots; cook about 3 minutes, stirring occasionally, until softened. Add chicken, frozen peas and carrots, and Alfredo sauce; cook 3 to 4 minutes longer, stirring occasionally, until vegetables are thawed and mixture is hot. Sprinkle with thyme; stir well.
3 Spoon chicken mixture into pastry-lined cups. Fold corners of pastry over filling, pinching to almost close tops. Brush pastry tops with egg.
4 Bake 25 to 30 minutes or until pastry is deep golden brown. Let stand 5 minutes. Serve in cups, or remove to individual serving plates.
1 Serving: Calories 730; Total Fat 50g (Saturated Fat 21g; Trans Fat 2.5g); Cholesterol 285mg; Sodium 1070mg; Total Carbohydrate 42g (Dietary Fiber 3g); Protein 28g Exchanges: 1½ Starch, 1 Other Carbohydrate, 1 Vegetable, 3 Lean Meat, 8 Fat Carbohydrate Choices: 3
Black Bean Chili with Cilantro
5 servings (11/3 cups each) PREP TIME 30 minutes START TO FINISH 1 hour 30 minutes
CHILI
¼ cup dry sherry or chicken broth (from 32-oz carton)
1 tablespoon olive oil
2 large onions, chopped (2 cups)
½ cup chopped celery
½ cup chopped carrot
½ cup chopped red bell pepper
3 cans (15 oz each) black beans, drained, rinsed
2 cups chicken broth (from 32-oz carton)
1 large tomato, chopped (1 cup)
2 tablespoons finely chopped garlic
2 tablespoons honey
2 tablespoons tomato paste
4 teaspoons chili powder or to taste
1 teaspoon ground cumin
½ teaspoon dried oregano leaves
¼ cup chopped fresh cilantro
Salt and pepper to taste
GARNISHES, IF DESIRED
Additional chopped onion
Shredded Monterey Jack cheese
Fat free plain yogurt (from 2-lb container) or sour cream
1 In 4- to 5-quart Dutch oven, heat sherry and oil over medium heat. Add onions; cook until softened. Add celery, carrot and bell pepper; cook 5 minutes, stirring frequently.
2 Stir in remaining ingredients except garnishes. Heat to boiling. Reduce heat to low; cover and simmer 45 to 60 minutes or until chili is desired thickness. Garnish individual servings with onion, cheese and yogurt.
1 Serving: Calories 400; Total Fat 5g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 0mg; Sodium 560mg; Total Carbohydrate 70g (Dietary Fiber 23g); Protein 19g Exchanges: 3 Starch, 1 Other Carbohydrate, 2 Vegetable, 1 Lean Meat Carbohydrate Choices: 4½
Quick Variation
Plan a "meatless" night to serve this hearty chili. Then for another meal, add some shredded cooked chicken and top with Cheddar cheese instead of Monterey Jack—you'll think it's a different recipe!
