Skinny Chicken Pot Pie

As the weather gets colder, I always find myself starting to crave more comfort food. Most of the typical comfort food we crave during the colder months is packed with unnecessary fat and calories. Here's my take on a popular classic. My version is packed with flavor, without all the calories. I hope you guys like it!

Skinny Chicken Pot Pie 

Ingredients:

1 tsp. olive oil

1/2 yellow onion, diced

1 lb. Boneless, skinless chicken breasts, cubed 

1 cup russet potatoes, peeled and chopped

1 cup carrots, chopped 

3/4 cup frozen peas

3/4 cup frozen corn

1/2 container (2 cups) chicken broth

1/4 cup whole wheat flour

1/4 tsp. garlic powder

Salt and pepper to taste

1 package puff pastry shells

Directions:

1. In large saucepan, heat oil over medium heat. Add onions and chicken. Cook on medium heat until chicken has browned on all sides, stirring frequently. 

2. Add veggies, broth, and garlic and stir until well combined. Cover and simmer over medium heat for 15-20 minutes or until veggies are tender, stirring every few minutes. 

3. While filling is cooking, bake puff pastry shells according to directions. Remove from oven and set aside. 

4. When veggies are tender, gradually add flour to filling mixture until desired consistency is obtained. Season with salt and pepper to taste. 

5. Remove tops of puff pastry shells and transfer to bowls or plates. Spoon 1/4 of filling mixture over each puff pastry shell and enjoy! 

Cranberry-Almond Banana Bread Breakfast Muffins

Have some brown bananas in the house going bad? Banana bread is always an awesome way to use them up! These muffins are super quick, easy, and healthy at 120 calories each! Make them for a week's work of low-cal breakfast or snacks!

Cranberry-Almond Banana Bread Breakfast Muffins

Ingredients:

3 ripe medium bananas 

3/4 cup old fashioned oats 

3/4 cup whole wheat flour

3/4 tsp baking soda

1/4 tsp salt

2 tbsp butter, melted

1/3 cup brown sugar, packed

2 large egg whites

1 tsp almond extract 

1/3 cup dried cranberries

Directions:

1. Mash bananas with potato masher until smooth. 

2. Combine all ingredients in mixing bowl. 

3. Let stand at least 20 min to allow oats to soften. 

4. Spoon mixture evenly in to greased muffin pan. (Recipe makes 12 muffins.)

5. Bake at 325 for 25-35 min or until brown. Enjoy!

Low-Calorie Avocado Chicken Salad

I am absolutely obsessed with Avocados. Seriously. Ask anyone. I will eat a whole avocado with some salt and pepper as a snack. So of course, I try to find any way to incorporate more avocado in to my diet. This recipe is super quick and easy, not to mention healthy. I like to make it in the morning and then bring it with me to eat at work. 

My favorite way to enjoy this chicken salad is in a sandwich between two pieces of Sara Lee 45 Calorie bread with Sea Salt & Pepper Rice Thins (pictured above). BONUS: That whole meal is only 280 calories!

Low-Calorie Avocado Chicken Salad Recipe

Ingredients:

1 chicken breast, cooked and cooled

1 medium avocado

1/4 cup Greek yogurt

1 tbsp fresh cilantro, chopped

Juice of 1/2 lime

1 tsp garlic powder

Salt and pepper to taste

Bread, pita, crackers, etc. (optional)

Directions:

1. Cut chicken breast in to small cubes. 

2. Slice avocado in half. Scoop out one half and mash until smooth. Slice second half of avocado in to small cubes. 

3. Combine chicken, avocado, yogurt, cilantro, and lime juice in bowl and mix until even. Add garlic powder, salt, and pepper. 

4. Cover and chill at least 30 min before consuming. Enjoy!

(Makes two servings, so save some for dinner or a snack!)

Roasted Butternut Squash and Corn Soup with Cilantro and Goat Cheese

About a year ago I discovered my love of butternut squash. And now I can't get enough of it! I can usually find it pre-cut and packaged at Trader Joe's year-round. But when I saw the fall display at the grocery store I knew I had to buy a whole squash and make soup!

Here's my healthy recipe for two that is great on a chilly fall evening...

Roasted Butternut Squash and Corn Soup with Cilantro and Goat Cheese Recipe

Ingredients:

1 medium butternut squash (or 1 package pre-cut butternut squash, sold at Trader Joe's)

2 tbsp olive oil, divided

1/2 yellow onion, diced

2 cloves garlic, minced

1 jalapeño pepper, seeds removed, diced (leave some seeds if more heat desired)

1 cup corn off the cob, fresh, frozen or canned (I like Trader Joe's frozen roasted corn)

1 tbsp fresh chopped cilantro 

1 cup chicken or vegetable broth

Salt and pepper to taste

2 oz. goat cheese or 1/2 cup Greek yogurt (optional)

For garnish:

Crumbled goat cheese 

Fresh cilantro

Directions:

1. Preheat oven to 350. 

2. Cut squash in half lengthwise and place in pan, drizzle with olive oil and place in hot oven. Roast for 1 hour or until tender. (For faster cooking: cut up squash, removing skin or use pre-cut package and boil in water on stovetop for about 10 minutes or until tender.)

3. While squash is cooking, heat 1 tbsp olive oil in pan over medium heat. Add the garlic and onions and cook until browned. 

4. Add peppers and corn to pan and cook until tender. 

5. Add sautéed vegetables and chopped cilantro to food processor or blender. Scoop insides of squash in to food processor or blender, discarding skin and seeds. Blend until smooth. 

6. Return mixture to pan and add broth. Cook on medium heat for 10 minutes or until thickened. Optional: for creamy consistency, add goat cheese or Greek yogurt. Add salt and pepper. 

7. Divide in to two bowls and garnish with goat cheese crumbles and cilantro leaves. Enjoy!