This is a lightened up version of the traditional chicken pot pie. Not only is it hearty and filling it is great when trying to cut some calories. When divided into 9 servings it is 4 points on Weight Watchers. I got this recipe from the site skinnytaste.com
submitted by Maureen Clegg
Chicken Pot Pie Soup
1/4 c flour
2 c water
4 c fat free milk
1 large celery stalk, chopped
1 c sliced mushrooms
2 chicken boullion cubes
pepper
pinch of thyme
10 oz frozed classic mixed vegetables (peas, carrots, green beans, corn)
2 potatoes, peeled and cubed small
16 oz. cooked chicken breast, diced small
Create a slurry by combining 1/2 c of the cold water with flour in a bowl and whisk until well blended. Set aside.
Pour 1 1/2 c of the water and the milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken boullion, thyme, pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.
Hint: This is yummy with rotisserie chicken from Costco.
This recipe is from Weight Watchers (3 points per serving). I love the fresh blend of flavors. (quick tip-- cut the mint and basil leaves with scissors)
--- Maureen Clegg
Sauteed Fish With Mint and Tomatoes
2 C. fresh tomatoes, chopped
1/4 c fresh mint leaves, cut into ribbons
1/4 c fresh basil, cut into ribbons
3/4 t salt divided
1/2 t pepper, divided
1 pound white fish fillets (flounder, cod...)
2 t olive oil
In a medium bowl, combine tomatoes, mint, basil, 1/2 t. salt and 1/4 t pepper; set aside. Place fish on a plate; rub all over with remaining salt and pepper.
Coat a large skillet with cooking spray; add oil and heat over medium heat. When oil begins to shimmer, add fish. Cook until fish turns opaque in center about 5 minutes. Carefully remove fish with a spatula and put on serving plate.
Add tomato mixture to same skillet, cook until tomatoes just start to release moisture, scraping bottom of pan to loosen drippings, about 1-2 minutes. Spoon tomatoes over fish and serve.
