Chicken Pie

Not to be confused with my other recipe for chicken pot pie. Although many of the filling ingredients are similar, this recipe has a biscuit top rather than a pie crust top and bottom. It is equally as delicious as the chicken pot pie recipe, in our opinions.


Ingredients:
Filling
3-4 cups cooked chicken, chopped (Rotisserie works great)
1 medium onion, chopped
16 oz bag frozen mixed vegetables, thawed
2 cans cream of soups (I used cream of mushroom)
1 1/2 cups milk
1/2 tsp salt
1/2 tsp pepper
1/4 tsp ground thyme
2 tbs butter (I used Smart Balance)


Biscuit top
1 1/2 cups whole wheat baking mix or regular baking mix
1 1/4 cups milk
2 - 4 tbs butter, melted (I used 2 tbs Smart Balance)
1 cup shredded cheese, optional

Instructions:
In a medium skillet or saute pan, saute onion in butter for about 5 minutes on medium-high. Then in a large bowl, mix onions and all other filling ingredients together well. Pour into a 9x13 baking dish, spreading evenly.

In a separate bowl, mix together all biscuit ingredients, stirring until any lumps are gone. Pour biscuit mix evenly over filling.

Bake at 350 degrees for 45 to 50 minutes or until center of biscuit is done.

Guilt-Free Chocolate Cheesecake

Ingredients:
8 oz fat-free cream cheese
16 oz light cream cheese
8 oz fat-free or low-fat sour cream
3 large eggs
8 oz Splenda (1 1/2 cups)
6 oz semi-sweet baking chocolate, melted and cooled

Instructions:
Preheat oven to 400 degrees F
Beat the cream cheeses and Splenda until light and fluffy.
Add cooled chocolate. Add 1 egg at a time, beating until just combined. Fold in sour cream. Spray spring form pan with cooking spray like Pam. Pour mixture into pan. Bake at 400 degrees F for 10 minutes then reduce heat to 200 degrees F and bake an additional 40 minutes. Cool completely before refrigerating.

Healthy Banana Bread

Ingredients:
2 cups flour (I use 1/2 whole wheat, 1/2 spelt)
2-3 TBS wheat germ
2 TBS ground flax seed, optional
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp salt
3/4 - 1 cup Splenda or Splenda Brown Sugar
3 eggs, lightly beaten
1/2 cup low-fat or non-fat vanilla or banana yogurt
1/8 cup canola oil
1- 1 1/2 cups ripe bananas, mashed (about 5)
1 tsp vanilla extract
3/4 cup walnuts, chopped, optional

Instructions:
Stir all dry ingredients together in large mixing bowl. In a separate bowl, mix yogurt, oil, bananas, and eggs. Add wet ingredients to dry ingredients and stir until blended. Don't overmix.
Pour into 2 greased loaf pans or bundt pan. Bake at 350 degrees F for about 45 minutes until wooden pick inserted in center comes out clean.
To make muffins, decrease baking time to approx. 18-20 minutes.

Almost Guilt-Free Carrot Cake

Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1 cup sugar
1 cup Splenda for baking
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1/2 tsp baking powder
4 eggs, beaten
1 tsp vanilla
3/4 cup canola oil
3/4 cup unsweetened apple sauce
3 cups shredded/grated carrots
1 to 1 1/2 cups chopped pecans (optional)

Instructions:
Mix all dry ingredients together in a large bowl. Add oil and applesauce and mix well. Add beaten eggs and mix well. Add carrots and pecans and mix well. Pour into well-greased & floured pans. Bake at 325 degrees (the regular version bakes at 350) for about 18 to 45 minutes depending on what type of pan you use (2 loaf pans, 9x13 sheet pan, 3 8-inch round pans, 2 9-inch round pans, cupcake pans).