[11/18] Cooking Challenge Week- Low Fat Turkey Pot Pie
Want to win a cookbook and a guest spot on OneStepCloserTV? Make your favorite diet-friendly recipe and post a video response to www.youtube.com this week!! Recipes: Turkey (or Chicken) Pot Pie: Filling: 2 cans or about 3 cups of mixed vegetables, drained 6 oz cooked, diced white meat turkey or chicken 2 cans 98% fat free cream of chicken soup (or soup base, see recipe below) Topping: 2 cups Fiber One pancake mix 1 1/3 cup water 1/4 cup sharp cheddar cheese, 2% milk Directions: Preheat Oven to 400°F. Mix filling ingredients in large casserole dish. In separate bowl, mix pancake mix and water. Pour pancake mix over filling in casserole dish and distribute evenly without mixing it in. Top with shredded cheese. Bake for 30 minutes or until crust is golden and bubbly. Makes 8 servings at 200 calories per serving, 3.5g fat. Cream of Chicken Soup Base: Ingredients: 2 cups instant non-fat dry milk 1 tbsp onion powder 1/2 tbsp garlic powder 1/4 cup granulated chicken bouillon (or crushed cubes) 3/4 cup cornstarch 1 tsp. pepper Mix thoroughly and store in cool dry place. Reconstitution: To reconstitute for one can soup add 1/3 cup mix with 1 1/4 cup water. Heat in microwave safe bowl for 2 minutes, stir. Cook for 30 seconds at a time, stirring in between cooking sessions, until thickened. Can also be heated on stove by cooking on med-high, stirring constantly, until thick. Entire recipe makes 3 cups or 9 cans soups. ENJOY!
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