It is Weight Watchers Wednesday, Week 17 and I had a gain this week of 1 lb. for a running total loss of 27.7 lbs. I just can't quite seem to reach 30 lbs., but if you saw how I ate over Memorial Day weekend it would be very clear why I gained! I'm not gonna feel too bad about it. I had a fantastic time and will try to do better this week. It is SO MUCH EASIER to eat good at home.For the recipe this week, I am gonna share a Chicken Pot Pie. This is not the chicken pot pie my Mom makes, but it is really delicious!
Chicken Pot Pie
1 cup reduced fat Bisquick
1 cup reduced fat Bisquick
1/2 cup skim milk
1/4 cup egg substitute ( I use eggbeater's)
2 cups frozen mixed vegetables, thawed (any style)
2 cups cooked, chopped white chicken meat
2 cans Campbell's fat free (Healthy Request) Cream of Chicken Soup
Heat oven to 400 degrees F. Spray an 8-inch square baking pan with Pam.Mix together vegetables, chicken, and soup. Pour into prepared pan. In another bowl, mix Bisquick, milk and egg. Pour over the top of chicken mixture. Bake for about 30 minutes or until crust is golden.
6 servings = 4.5 WW points per serving
4 servings = 6.5 WW points per serving
I hope you enjoy this recipe, and I hope all my WW buddies had a great week! I look forward to hearing your progress!
1 comment:
Hoorah for posting this recipe! I make this same one only full fat style. It's one of my favorites but just didn't have the point breakdown of it. Now I know how to make it fat free style.
Here's to hoping that you hit the 30 pound mark this week! Did you journal your food? I'm vowing to do much better at that!! Tonight I have an appointment at Curves. If it's cost effective, I'm going to join. I've been a member a couple of different times and like their style of workout. I definatly need some accountablity! Good luck this week girl!!!!
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