Chicken Pot Pie With Phyllo

Submitted by nutritionist Robyn Webb (www.robynwebb.com)

INGREDIENTS:

2 cups low-fat, reduced-sodium chicken broth
½ cup water
1 lb. small unpeeled red potatoes, cut into quarters
3 sprigs fresh thyme
3 medium carrots, diced into ½-inch pieces
1 large onion, diced
1 lb. boneless, skinless chicken breasts, diced into ½-inch pieces
1½ cups 1% milk
½ cup half-and-half
6 Tbsp. flour
Kosher salt or sea salt and fresh-ground black pepper to taste
8 oz. frozen peas
8 (14- x 9-inch) sheets phyllo dough
Butter-flavored spray


PREPARATION:

12 servings
Serving size: 1 (3- x 3-inch) square
Preparation time: 40 minutes
Cooking time: 45 minute

1. In a 2-quart saucepan, bring the chicken broth and water to a boil. Add in the
potatoes and thyme leaves, and lower the heat to medium. Simmer the potatoes for about 8
minutes or until tender. With a slotted spoon, remove the potatoes and thyme to a bowl.
Discard the thyme leaves. Add the carrots and onion to the stock, and simmer for 4
minutes. With a slotted spoon, remove the carrots and onion to the same bowl with the
potatoes.
2. Add the chicken to the stock, and simmer for 3 minutes. With a slotted spoon, remove
the chicken to the same bowl with the vegetables. Boil the stock until reduced to a cup.
3. Meanwhile, whisk the milk, half-and-half, and flour together in a bowl until very
smooth. When the stock is reduced, slowly add the milk mixture, constantly stirring until
thickened but still smooth. Add the sauce to the vegetables, and season with salt and
pepper. Add in the peas and mix well.
4. Pour the mixture into a 9- x 13-inch pan. Set aside.
5. Prepare the phyllo dough topping. Spread one sheet of phyllo out onto a very lightly
floured surface. Be sure to cover the remaining sheets of phyllo with a towel to avoid
exposing to air; the phyllo will crack if exposed. Coat with the butter spray. Add
another sheet of phyllo on top of the first and coat with spray. Repeat this process
until all 8 sheets are used.
6. Carefully lift the phyllo dough stack and place over the chicken-vegetable filling.
Tuck the edges under. With a sharp knife, make 3 diagonal slashes across the top of the
dough. This will allow steam to escape.
7. Bake the chicken pot pie, uncovered, at 350 degrees for about 30 minutes or until the
top is puffed and golden brown. Remove from the oven and let stand for about 5 minutes.
Cut into squares.


NUTRITION:

Nutrition facts
Starch exchanges 1.5
Vegetable exchanges 1
Lean meat exchanges 1
Amount per serving
Calories 175
Calories From Fat 25
Total Fat 3 g
Saturated Fat 1.2 g
Trans Fat 0 g
Cholesterol 25 mg
Sodium 180 mg (without added salt)
Total Carbohydrate 25 g
Dietary Fiber 3 g
Sugars 5 g
Protein 13 g

Broccoli Kugel

Submitted by Mary Johnston

3 Tbsp. margarine or butter, melted
1/2 lb. cooked egg noodles
1 pkg.(10 oz.) chopped broccoli- thawed and drained
3 oz. cream cheese
1 cup cottage cheese
1/2 cup dairy sour cream
2 eggs, slightly beaten
1/2 tsp salt
1/2 tsp. vanilla


Combine 1/2 the butter, the noodles and broccoli in square baking dish, 8x8 inches. Combine remaining ingredients except the remaining butter in medium bowl; add to noodles and mix well. Brush with remaining butter. Bake at 350 for 25 min.
Serves 8
Before serving., microwave medium high, 70% 5 min.

Tahoe Brunch

This recipe was submitted by Marny

Serves 8-10 (or more).
Must be put together, but not baked, 24 hours before.

14-15 slices white bread, crusts removed
1 lb. Cheddar cheese, grated
3-4 Tbs. softened butter
6 eggs
½ cup butter
2 ¾ cups milk
½ lb. fresh mushrooms, trimmed and sliced
3 Tbs. yellow mustard plus 1 tsp. dry mustard
1 cup chopped onions
¾ tsp. ground nutmeg (optional)
1 ½ lbs. mild Italian sausage
2 Tbs. finely chopped fresh parsley (optional)

Butter bread with softened butter and set aside.
In a skillet melt the ½ cup butter and cook the mushrooms and onions over medium heat
until tender (about 5-8 minutes). Season to taste with salt and pepper. Set aside.
Cook the sausage and cut into bite-sized pieces. You can cook the sausage however you
like (either break it up while browning it in a skillet OR put links in skillet with
water and steam it about 15 minutes and then slice).
Assemble as follows in a greased 9 X 13 casserole dish:
½ bread, then ½ mushroom and onion mixture, then ½ cooked sausage and then ½ grated
cheese. Repeat to make a second layer.
In a medium bowl mix eggs, milk, both mustards, nutmeg (optional: I don't usually
put nutmeg in), 1 tsp. salt and 1/8 tsp. pepper until blended. Pour it slowly over the
ingredients in the casserole, letting it soak in.
Cover and refrigerate.
In the morning, preheat the oven to 350º, sprinkle the parsley over the top and bake
uncovered for 1 hour or until set and bubbly (could take 5-10 minutes more). Let sit for
a few minutes before slicing.
Enjoy!

Tuscan Inn House Salad

This recipe was submitted by Marny

Tuscan Inn House Salad with Cabernet Vinaigrette

Salad:
Red Leaf lettuce or mixed greens
Red onion, very thinly sliced
Pine nuts
Golden raisins
Slice tomato
Slice cucumber
Crumbled gorgonzola cheese

Cabernet Vinaigrette Dressing:
½ cup extra virgin olive oil
¼ cabernet sauvignon vinegar
½ tsp oregano
One clove minced garlic
1 tsp salt
½ tsp pepper
1 to 2 tsp of raw sugar or honey

Make salads. Combine dressing ingredients and shake well to emulsify. Pour over salad
when ready to serve.