Chicken Pot Pie Recipe Bisquick

10 Diet Recipe Which Can Reduce Your Fat Fantastically

A Diet Recipe which can combine with an exercise which can reduce your fat faster

Here is a diet recipe which can help you to burn your fat faster with a easy and fun way. of course i can't guarantee it can works as fast as others do. It's all depends on you. Here is the list :)

EASY CHEESE LASAGNA
1 jar (28 oz) spaghetti sauce (look for a lower-calorie/lower fat one)(I like
to use a spicy spaghetti sauce because otherwise the lasagna tastes
bland to me)
6 uncooked lasagna noodles
1 15oz container of fat free ricotta cheese (I use FF cottage cheese)
1-2 cups chopped raw vegetables, such as mushrooms, broccoli, bell
pepper, zucchini
8oz shredded low-fat mozzarella cheese
Preheat over to 375. Spray an 11x7 dish with cooking spray. Spread 1/3 of
the sauce on the bottom of the dish. Arrange 3 noodles in a single layer
over the sauce. Top with another 1/3 of the sauce, all of the ricotta
cheese, the vegetables, and 1/2 of the mozzarella cheese. Lay the next 3
noodles on top. Spread the remaining sauce over the noodles. (Some
people also drizzle 1/4 - 1/2 cup of water around the edges, though I
don't.)
Cover the dish tightly with foil. Bake about 1 hour or until noodles are
tender. Take the foil off. Sprinkle with remaining mozzarella cheese, and
bake uncovered for 5 minutes longer. Let stand 5 minutes before cutting.
6 servings, 6 POINTS each
Tips: It's important to put the foil on the pan tightly because it's the steam
that cooks the noodles. If you remove the foil but find the noodles aren't
completely cooked (poke them with a knife), use a spoon to push the
noodles back down under the sauce. Recover the pan with the foil and
return to the oven for another 10-15 minutes. If you take the foil off and
the lasagna looks "soupy", remove the foil and return the pan to the oven
for 10 minutes or until the juice has evaporated. Then sprinkle on the
cheese and finish baking.



GARLIC MASHED POTATOES
2 lbs. baking potatoes, peeled and cubed
4 large garlic cloves, peeled and halved
1/4 cup fat-free sour cream
2 Tbsp. Skim milk
1 Tbsp. Reduced-calorie stick margarine
1/2 tsp. Salt
dash of ground pepper
Put potatoes and garlic in a large saucepan. Add water to cover. Bring to
a boil. Cover and reduce heat. Simmer for 20 minutes or until potatoes are
tender. Drain and return potatoes and garlic to pan. Using a mixer, beat
at medium speed for 1 minute or until smooth. Add source cream and
remaining ingredients. Beat until well blended.
4 servings, 3 POINTS each


MANDARIN ORANGE MOUSSE
(aka CREAMSICLE MOUSSE)
1 box SF orange Jell-O
1 box SF white chocolate pudding
1 can mandarin orange slices (drained)
1 8-oz tub of fat free Cool Whip.
Mix Jell-O with 1 cup boiling water. Dissolve Jell-O completely. add 1 cup
cold
water and let it sit for 5 minutes. Using electric beater, beat in pudding
mix until well combined. Fold in drained fruit and Cool Whip. Chill and
serve.
4 servings (1 cup each), 2.5 POINTS each


CHICKEN PICCATTA
12 oz chicken breasts
1 tsp. minced garlic
1/4cup lemon juice
1/4 cup flour
2 Tbsp. olive oil
1/3 cup capers
1 can artichoke hearts (packed in water, not oil)
1 package sliced mushrooms
Coat chicken with flour. In a large skillet, cook garlic and oil over
moderate heat, stirring constantly, until garlic is pale gold. Add chicken
and brown 2-3 minutes on each side. Add lemon juice, artichokes, capers
and mushrooms. Simmer, covered, for about 30-35 minutes. Turn and
baste the chicken occasionally. Cook until chicken juices run clear.
4 servings, 5 POINTS each
If you have never tried capers (I hadn't), this is a great way to start. They
add a nice spiciness to the sauce. DH loves this dish!
This recipe comes from the old Week 9 WW Recipe Card, with a few
additional suggestions.


DELI CRAB SALAD
6 oz. imitation crab meat
2 Tbsp. light mayo
Chopped green onion or chives
1/2 to 1 tsp. mustard
1/4 cup fat free sour cream
onion powder (to taste)
salt and pepper (to taste)
1 cup cooked macaroni noodles
Cook noodles and measure out 1 cup. Run cold water over the noodles
to chill them. Mix the shredded or diced crab pieces with the pasts. Mix in
green onions or chives. In a separate bowl, mix remaining ingredients.
Pour sauce over pasta mixture and stir well. Put it in the fridge for a few
hours or overnight to let the flavors blend.
2 big servings, 5 POINTS each
Tips: You can also add other things liked chopped celery, and you can
serve it on lettuce leaves to make it look fancy. The last time I made it, I
used Trader Joe's Lemon Mayonnaise, which is kind of spicy, to add more
zip. You could also use a sharp mustard.



1-POINT BROWNIE
3/4 C flour
1/4C plus 2 T cocoa powder
1/2 C sugar
1/2 C Splenda
1/4 tsp baking soda
1/4 tsp salt
1/3 C unsweetened applesauce
3 egg whites
1 tsp vanilla
Combine flour, cocoa, sugar, Splenda, baking soda, and salt and mix
well. Stir in applesauce, egg whites, and vanilla. Spray an 8" square baking
pan with cooking spray. Spread batter evenly in the pan. Bake at 350
degrees for 20 min. or until the edges are firm and the center almost set.
16 servings, 1 point each
These are cakey brownies rather than fudgy brownies. I think they are as
good as the No Pudge mix, and they are only 1 point instead of 2 points. I
usually cut these into 8 servings for a nice-sized 2 point brownie.
Tip: I found unsweetened applesauce in single-serving containers. That
way I don't have to open a big jar of applesauce when I want to make
these.


CHEESE BISCUITS
2 cups Reduced Fat Bisquick
3/4 cup fat-free buttermilk
1 cup fat-free cheddar cheese
Topping:
2 Tbsp. Fat-free margarine
1/4 tsp. parsley flakes
1 tsp. Garlic powder
Mix the biscuit ingredients together. On a pan sprayed with cooking spray,
make 12 drop biscuits. Or spray 12 muffin tins with cooking spray and
divide the dough between them. Bake at 400 degrees or 16-20 minutes.
Melt topping ingredients in the microwave. Brush on biscuits as soon as
they come from the oven.
1 biscuit = 2 POINTS



PUMPKIN "PIE"
1 15oz can pumpkin (not the pumpkin pie mix)
5 oz evaporated milk
3/4 cup Splenda
1 tsp. Cinnamon
1/4 tsp. cloves
1/2 tsp. ground ginger
2 eggs
Combine all the ingredients. Spray a pie pan with a little cooking spray.
Pour the pumpkin mixture directly into the pan. Bake at 375 for about 35
minutes or until firmly set.
8 servings, 1 POINT each
This was the first dessert I made when I started the program, and it gave
me the courage to try others. You won't miss the crust. Add a big dollop of
fat free Cool Whip!



CHICKEN POT PIE
1 cup Reduced Fat Bisquick
1/2 cup skim milk
1/4 cup egg substitute (or 3 egg whites)
2 cups frozen mixed veggies, thawed
Optional: I usually throw in a jar of sliced mushrooms
2 cups cooked, chopped white chicken meat
2 cans fat-free Cream of Mushroom soup
Preheat oven to 400. Spray a casserole dish with cooking spray. Mix
together veggies, chicken, and soup. Pour into casserole dish. In another
bowl, mix Bisquick, milk, and egg. Pour over the top of the chicken
mixture. Bake for about 30 minutes or until the crust is golden.
6 servings, 4.5 POINTS each
4 servings, 6.5 POINTS each
Good for using up left-over chicken. DH loves it!
This recipe came from the WW Magazine cookbook "6 O'Clock Solutions".

MEATBALLS
1 pound 93% lean ground beef
1 cup uncooked oats (I used the quick cooking kind)
1 egg
1 pkg onion soup mix
Mix and form into 42 one inch balls (about a tablespoon each). Bake at
350
for 15 minutes or until no longer pink in the middle.
2 meatballs are 1 POINT
These are great little meatballs, and they freeze well. Now I don't feel
deprived when I make spaghetti!

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