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Featured Cookbook
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White Bean and Tomato Soup
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Chicken Pot Pie
Book Description
Prevention's Health Guaranteed Cookbook presents 240 healthy and flavorful recipes organized into 80 seasonal menus, emphasizing fresh foods and tailored to a choice of three calorie levels (1,500, 2,000, and 2,500 calories a day). The menus follow the guidelines of the Food Guide Pyramid, so you get the recommended servings of vegetables
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Prevention's Health Guaranteed Cookbook: Custom-Tailored Eating Plans for Men, Women, & Dieters, Maximum Nutrients & Minimum Fat, the Ultimate in Taste!
Authors:
Date: March 1998
ISBN: 0875965377
Publisher: Rodale Pr
Hardcover
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Here's a potpie that's heartwarming and low in fat.
Servings: 4
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1 cup sliced carrots
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1 cup sliced celery
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1 1/2 cups defatted reduced-sodium chicken broth
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12 ounces boneless, skinless chicken breasts, cut into 1-inch cubes
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1 teaspoon olive oil
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1 cup chopped onions
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8 ounces button mushrooms, sliced
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1 teaspoon dried thyme
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1 teaspoon dried tarragon
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1/2 cup white wine or nonalcoholic wine
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1/3 cup all-purpose flour
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1 cup 1% low-fat milk
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1/2 cup peas
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1/8 teaspoon grated nutmeg
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salt and ground black pepper
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1 tube (7 1/2 ounces) low-fat biscuit dough
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Preheat the oven to 425° F. coat a 9" x 9" baking dish with no-stick spray.
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Place the carrots in a steamer basket. Steam over boiling water in a large covered saucepan for 1 minute. Add the celery and steam for 2 minutes or until the vegetables are tender. Transfer to a large bowl and set aside.
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Place the broth in a large saucepan. Bring to a boil over medium heat. Add the chicken and stir.
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Cook for 5 minutes, or until the chicken is no longer pink. Add to the bowl with the vegetables.
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Add the oil to the saucepan. Warm over medium heat. Add the onions, mushrooms, thyme, and tarragon. Cook stirring often, for 8 minutes, or until the vegetables are tender. Add the wine; cook for 2 to 4 minutes, or until almost all of the liquid has evaporated.
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Place the flour in a small bowl. Whisk in the milk until smooth. Add to the saucepan, stir in the chicken mixture and the peas. Cook, stirring constantly, over medium heat for 5 to 8 minutes, or until the mixture thickens and begins to bubble. Add the nutmeg and season with the salt and pepper.
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Pour the filling into the prepared baking dish. Cover the top with pieces of the biscuit dough in a single layer. Bake for 10 minutes, or until the biscuits are golden brown and cooked through.
More From This Book:
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White Bean and Tomato Soup
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Chicken Pot Pie
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