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Tuesday, March 1, 2011

Recipe of the week: Crustless Chicken Pot Pie

Looks good doesn't it?  I love the meals that just go together so fast and easy after a long hard day at work or shoveling or painting.  There is something about just sitting down, smelling something coming out of the oven after a had day and this certainly fits the bill.  You will not even miss the crust in this chicken pot pie.  It can be filled with any of the veggies you like. I used a frozen bag of Winter blend which had carrots, cauliflower, green beans, Lima beans and zucchini.

Crust less Chicken pot pie

2 skinless chicken breast
Frozen/Fresh veggies of your choice
1/2 cup Alfredo Sauce (I used Prego brand but you can make your own if want)

Brown the chicken on the stove and then add the veggies and Alfredo Sauce, toss all and place into a casserole dish that has been buttered. Bake at 350 degrees for 45 minutes.  If you use fresh veggies, adjust the time in the oven.  This made 5 servings for 5 Net Carbs per serving.  If you are not into Low Carb living you can add a large potato to this but cook the potato before you add it to the casserole dish just so you will not have all that starchy taste.

Since it's still winter (especially here!) what are you cooking for dinner.

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