Diet Menu 10
2 cups of chicken
Bag of Mixed Veggies
1 Can of Chicken Gravy
2 Cups of Diced Potatoes
Dried Parsley (optional)
In the bottom of a non-stick round pan, spoon in the following mix: 2 cups of cooked (skinned & boneless) chicken - and you can use either dark or white meat 1 bag of cooked mixed veggies (peas & carrots) 2 cups of cooked, diced potatoes and 1 can of your favorite chicken gravy. We have three tips for your creation:
1. Grab a container of chicken gravy from your favorite fast-food chicken haunt.
Generally speaking, chicken gravy contains about 200 calories per cup and about 15 fat grams - whether it's homemade, in a can or from your favorite restaurant. Our recipe is based on 2 cups of gravy.
2. If gravy is too thick, add just a bit of skim milk to loosen it up and render a creamy texture.
3. Cooking potatoes is a cinch when using the microwave. Simply wash the potatoes and bake until tender - about 4-5 minutes per potato OR about 10-12 minutes for two. Allow to cool, remove jackets and dice.
Add about 1 teaspoon of dried parsley to the chicken/gravy mixture if desired, as well as a bit of cracked pepper.
Due to the salt content in gravy, we don't recommend adding salt. Most chicken gravies contain about 1,400 mg of sodium per cup - and that's a lot of salt.
Next, top mixture with puff pastry, trimming away excess to form the crust. Bake in a preheated 375° oven until golden brown. Serve with 110-calorie biscuits, small rolls or crescents.
This recipe makes enough for leftovers. Serves 8, About 350 Calories per Serving, Including the Biscuit. Return to Diet Menus - Shopping List
What's for lunch on the diet menu? Oh my, we have so many healthy things - from roasted chicken to a baked potato to a delicious cup of skinny soup...
Let's take a look at our example of a dinner meal plate...
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