Mini Chicken Pot Pie... a lower in fat comfort food.

I really do not take measurements on this because its so simple

2 celery stalks
1 cup of frozen carrots
1/3 cup of onions
Diced up chicken
1/2 cup of heavy cream
Seasonings such as salt,pepper, any other
1 teaspoon of unbleached all purpose flour
And any other veggies mushrooms, broccoli,
1 sheet of phyollo dough

Saute the onions and celery. Cook the chicken and dice. Cook carrots. I use frozen.
In a pan i heat the cream and season. Before the cream is heated i put in the flour.

Let me say this it sounds so fattening...But it is so much better for you than soup in a can such as Campbell's cream of mushroom. You do not need the sodium and sugar.

Spray a muffin tin and put the dough in. Let cook about 6 minutes watch it, It cooks quickly. And then assemble by putting your cream, veggies and chicken.
I have made vegetarian also with tons of veggies.

Like I said We would serve this for lunch with a pretty salad. Replacing Patience's bread for the day. I just would never want to go back to buying the sodium filled boxed chicken pot pie. When you can make your own healthier version. Honestly making it yourself is so much cheaper. And a healthier you. I had bought the boxed kind for my older children in the past but they did not have a health problem. Now that we are cooking healthier even My daughter Simplicity doesnt like the box.

Patience has went down a dress size...recently :) Yay Patience And she is starting to have a collection of jeans. If you can remember for two years she could not wear jeans. Because she had to wear ladies clothing. My sweetie has come far. :)

Only 6 carbs cheat....( Pyhllo dough is amazing)

The best ever pastry…

(phyllo dough)


The awesome thing about phyllo dough is you can do so many things. And it is low in fat and one huge sheet is only 6 carbs. With one sheet you can fold it in half and make many things. Instead of bread you could make mini chicken pot pie, mini lasagna, mini taco salad, or go vegetarian .These are just to name a few things.   I just lightly spray a muffin tin and make little phyollo cups.

They make wonderful fruit filled cups also for dessert.

Such as a mini blue berry cobbler. We came up with this so Patience doesn’t feel totally deprived.


In this photo we have made two phyllo shells and filled with tuna salad. Yes they look huge but in real life they are muffin tin size..lol only 6 carbs for the dough when a whole wheat bun is 24 carbs. We still serve the whole wheat bun but phyllo dough is a really awesome option. And Patience feels like she is getting a treat. This works because Patience continues to have loose fitting clothes.

And the scales is going down as she growing taller.

So “cheat” a  little. - its ok. ;)

Avocado Sauer Kraut cups

Avocado Kraut Cups


3 whole wheat tortillas

1 cup of sauerkraut ( drained)

1 tsp.. ground mustard.

½ tsp. ground pepper

1 avocado cut into small cubes


Preheat oven to 375


Cut tortillas into small circles with a inverted drinking glass as a guide. Tuck each round into mini muffin tin. You can spray the muffin tins with spray. Bake for 10 minutes at 375 until crisp. Set aside to cool.


In Medium bowl combine sauerkraut, dry mustard, and pepper. Mix well . Gently fold in avocado cubes. Spoon mixture into cups. Serve Immediately.


This serves 4 Serving size 3 cups. Kind of like a veggie taco salad. If Patience had this the tortilla would replace her bread for the day. I am very surprised she likes sauerkraut but she does. I found this recipe in Eating Well on a Budget.

Slow cooked onions with Apples

Slow- Cooked Onions with Apples and Sour Cream


2 Tablespoons of olive oil

4 medium sweet onions peeled and cut in quarters

1tsp. Dried thyme

¼ tsp. salt

¼ tsp ground black pepper

½ cup of no sugar added Apple juice

2 apples sliced

½ cup of sour cream ( low fat)




In a large skillet over medium heat combine olive oil and onions. Cook 7 minutes until onions begin to brown. Stirring often. Add thyme, salt, pepper. Cook 3 more minutes.


Transfer onions to slow cooker. Add apple juice. Stir and cover Cook on low for 8 hours or more until onions are translucent and tender. Serve with sliced apples and sour cream.


Although it sounds like a odd combo it’s pretty good.

Serving size is ½ cup and this makes 8 servings. I found this in a book called Eating Well on a budget.

We try to make very simple meals that will not cost a lot.

The flavor in the onions sweeten. Goes well with anything. Chicken, Fish, or more veggies.

Roasted Eggplant with tomato and mint

Roasted Eggplant with tomato and mint


3 tablespoons of olive oil

2 medium eggplants cut into 1 inch rounds

½ cup of feta cheese

1/3 cup of red onion diced small

3 medium tomato seeded and diced

3 tablespoons of mint leaves

2 teaspoons of red wine vinegar


Preheat oven to 425 brush baking sheet with oil. Arrange eggplants in a single layer season with salt and pepper and cook until both sides are brown. Flip each round and season with salt and pepper. Roast until undersides are browned and eggplant is tender. 10 to 12 minutes.


In a small bow mix together 1 tablespoon oil. Ricotta, onion, tomatoes, mint and vinegar. Season to taste with salt and pepper and more vinegar. Transfer eggplant to  a serving platter and top with Ricotta mixture.


Makes a nice low- fat snack. Found in Martha Stewart everyday food.

Creamy Salsa Soup

Creamy Salsa Soup


2 cups of salsa (16 ounces)

1 and¾ cups of veggie broth ( low salt )

2 tablespoons of heavy cream


Bring salsa and broth to a boil, transfer to a blender along with 2 tablespoons of cream blend until smooth.  Season with salt and pepper. You could add diced avocados and fresh cilantro.


Yes this has cream in it but it is not enough to make you gain because most of the day your eating fresh veggies, fruit and lean protein. This recipe is two servings. You could use chunky or regular salsa. This could replace a snack in cold weather. I’m more confident in giving Patience this for a snack than something loaded with sugar.


Found this is Martha Stewart Every day Food.

Fennel and Leek Gratin

Fennel and Leek Gratin


2 Large leeks

2 bulbs fennel

2 oz of Gruyere cheese

1 Can of diced tomatoes with juice 14 oz

¼ cup of whipping cream

Salt pepper to taste


Bring a large pot of salted water to a rapid boil. Meanwhile in a work bowl fitted with slicing blade slice leeks and fennel Add leeks  and fennel to boiling water, return to a boil and blanch until tender and crisp about 3 minutes. Using a slotted spoon transfer to a prepared dish.


Shred the cheese in food processor.


Add tomatoes with juice, cream, salt and pepper to taste to leek mixture. Stir to combine. Sprinkle cheese evenly over top evenly in over 400 degrees until cheese is nicely browned and vegetables are tender about 20 minutes.


This is a nice Mediterranean inspired dish although it has whipping cream we are not to worried because we are eating veggies and lean protein the majority of the time.

Not as much guilt as potatos