Preheat oven to 350 degrees F.
Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Brush beaten egg onto each lattice square. Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350 degrees F.
Filling:
Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken.
In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic, and onion and stir until thickened. Add peas, carrots, nutmeg, if using, and cut up chicken. Remove from heat. Fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square. Bake for 5 minutes or until bubbly. Any remaining pie filling may be frozen.
COOKIES:
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. ground nutmeg
2/3 cup granulated white sugar
1/4 cup butter, at room temperature
1 large egg white
3/4 tsp. vanilla extract
1/4 cup reduced-fat sour cream
ICING:
1/2 cup powdered sugar
1 Tbsp. water
1/2 tsp. vanilla extract
food coloring, optional
colored sugar, optional
1. Whisk together flour, baking powder, salt and nutmeg in a medium bowl. In a larger bowl, use electric mixer to blend together sugar and butter until light and fluffy. Beat in egg white and vanilla, scraping the sides of the bowl as needed. Add flour mixture and the sour cream alternately, beginning and ending with the flour mixture and beating just until blended. Shape dough into a disk and wrap with plastic wrap. Refrigerate for at least 1 hour.
2. Preheat oven to 350 degrees F. Line baking sheets with silicone mats or parchment paper (or spray with nonstick spray).
3. On a lightly floured surface, roll the dough to a thickness of 1/4-inch. Using a 2-inch cookie cutter (I used a heart, but you can use any shape), cut out the cookies re-rolling the scraps to make a total of 28 cookies. Place cookies 1-inch apart on baking sheets.
4. Bake until cookies are very lightly browned at the edges, 12 to 14 minutes. Transfer cookies to a rack and cool completely.
5. Prepare icing: In a small bowl, whisk together powdered sugar, water and vanilla. Add coloring, if using. Use a spoon to drizzle icing over the cookies. Add decorative sugar, if desired.
Yield: 28 cookies
Nutritional Information (per serving size of 2 cookies): calories 122, fat 4g (sat 2.2g), cholesterol 10.4mg, sodium 212mg, carbohydrates 20g, fiber .4g, protein 2g
WW Points (for 2 cookies): Points Plus Program 3 Old Points Program 3
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Submitted by: Weight Watchers| | |
| | 4 spray(s) olive oil cooking spray, divided |
| 2 medium sweet red pepper(s), cut into 8 thick strips | |
| 1 medium green pepper(s), cut into 8 thick strips | |
| 1 medium yellow summer squash, cut thickly on the diagonal | |
| 1 medium zucchini, cut thickly on the diagonal | |
| 1 medium red onion(s), cut into large wedges | |
| 12 oz canned artichoke hearts, without oil, drained and halved | |
| | 1 Tbsp thyme, fresh, fresh, minced |
| | 1/2 tsp table salt, or to taste |
| | 1/4 tsp black pepper, freshly ground, or to taste |
Submitted by: Weight Watchers| | |
| 1 1/2 pound(s) uncooked red potatoes | |
| | 3 slice(s) uncooked turkey bacon |
| | 1/4 cup(s) reduced-calorie mayonnaise |
| | 2 Tbsp red wine vinegar |
| | 2 Tbsp parsley, fresh, chopped |
| | 1/2 tsp table salt |
| | 1/4 tsp black pepper, freshly ground |
| 1/2 cup(s) scallion(s), chopped | |
| | |
| | 3 spray(s) cooking spray |
| 8 oz Beef, filet mignon, trimmed, raw, washed and patted dry (use two 1/4 lb pieces) | |
| | 1/2 tsp table salt |
| | 1/2 tsp black pepper, freshly ground |
| | 6 Tbsp wine, red, such as Burgundy or Bordeaux |
| | 1 tsp unsalted butter |
| | 1/2 Tbsp chives, or parsley, fresh, chopped |
| 1/2 pound(s) asparagus, trimmed, steamed or roasted | |
