Posts Tagged ‘creamy’
Deep-Dish Turkey Pot Pie is the perfect way to use up your leftover turkey from Thanksgiving, Christmas or any othe holiday. Optionally us chicken in place of the turkey with no change in nutrition values. Turkey, cream of chicken soup, frozen mixed vegetables and cheddar cheese make up this delicious, hearty meal and baked in a made from scratch crust. Makes (6) generous servings. Deep-Dish Turkey Pot Pie will be loved by your family, friends and guests.
2 cups all-purpose flour
1/4 tsp salt
2/3 cup cold butter, cut into chunks
4-6 tbsp cold water
1/4 cup milk
1 (10.5 oz) can condensed cream of chicken soup
2 cups (cubed 1-inch), cooked chicken or turkey
1 (4 oz) pkg shredded Cheddar cheese
1 (16 oz) pkg frozen vegetable combination (broccoli, cauliflower, carrots)
1-1/2 tsp fresh thyme leaves or 1/2 tsp dried thyme leaves
1 egg, slightly beaten
1 tsp water
1. Preheat oven to 375° F.
2. Combine flour and salt in a bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough of the 4 to 6 tbsp cold water with a fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
3. Roll out remaining ball of dough on lightly floured surface into a 12-inch circle. Fold into quarters. Place dough into ungreased 9 1/2-inch (deep-dish) pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
4. Combine milk and soup in a bowl; mix well. Add all remaining filling ingredients except egg and 1 teaspoon water. Spoon filling into prepared pie crust.
5. Roll out refrigerated ball of dough on a lightly floured surface into a 12-inch circle. Cut a 3-inch “X” in center of pastry; cut each pastry triangle in half again. Gently fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Fold back the 8 points of pastry in center to form an open circle.
6. Combine egg and 1 teaspoon water in a bowl; lightly brush crust with egg mixture. Bake 60-70 minutes or until golden brown. Let stand 10 minutes before serving.
YIELD: 6 Servings
Original recipe and image from: Land O’Lakes, Inc. http://www.landolakes.com/recipe/1184/deep-dish-chicken-pot-pie
Calories: 570, Fat: 33g, Cholesterol: 155mg, Sodium: 850mg, Carbohydrates: 41g, Fiber: 4g, Protein: 28g
Baked Mashed Potatoes is a great option for your holiday menu. Creamy, easy and delicious mashed potatoes that will become your regular mashed potato recipe for Thanksgiving, Christmas, Easter and any other holiday or event. Ingredients include: sour cream, butter and cream cheese. It is also a generally healthy recipe being low in fat, sodium, calories and sugar. You can serve right out of the oven or make a day ahead of time. Makes about (11) Servings. Baked Mashed Potatoes will be loved by all your family, friends and guests.
4 large russet potatoes, (about 3 lbs)
1/2 tsp salt
2 tbsp butter
2 pkgs cream cheese (3 oz each)
2/3 cup sour cream
1/4 cup milk
1 tbsp butter, melted
1/2 tsp paprika
1. Place unpeeled potatoes in a saucepan; add water to cover and 1/2 teaspoon salt.
2. Bring to a boil; cover, reduce heat to medium and simmer for 25 minutes or until pototoes are tender. Drain.
3. Peel potatoes; place in a large mixing bowl, and mash with a potato masher.
4. Add the 2 tablespoons butter, cream cheese, sour cream, milk and the 3/4 teaspoon salt. Mix until all ingredients are blended.
5. Spoon mixture into a lightly greased (12 X 8 X 2-inch) baking dish. Brush top of mixture with the 1 tbsp melted butter; sprinkle with the paprika.
6. Bake immediately, or cover and refrigerate. Bake at (350 F.), uncovered for 30 minutes or until hot.
7. If refrigerated, let stand at room temperature for 30 minutes before baking.
YIELD: About 11 servings.
Serving Size: About 3/4 cup per serving.
Calories: 206, Total Fat: 11.5g, Saturated Fat: 6.7g, Cholesterol: 33.3mg, Sodium: 363mg, Sugars: 1.9g, Carbohydrates: 22.9g, Fiber: 2.7g, Protein: 3.9g
Original recipe and Image from: www.food.com
Mashed Potatoes Casserole is an easy recipe for a delicious potato casserole. Ingredients include cream cheese, sour cream, Cheddar cheese, and bacon combined into the mashed potatoes. Makes (12) servings and would go well as an option for Thanksgiving, Christmas, Easter or any holiday or event. Mashed Potatoes Casserole will be loved all your family, friends and guests.
5-1/2 cups mashed potatoes
1/2 cup milk
1(8 oz) bar cream cheese, softened
1 cup sour cream
2 tsp dried parsley flakes
1 tsp garlic salt
1/4 tsp ground nutmeg
3/4 cup shredded Cheddar cheese
12 slices bacon, cooked crisp & crumbled (about 1/2 cup)
1. Preheat oven to 350° F.
2. Place all ingredients, except cheese and bacon, in a large bowl. Beat with electric mixer on medium-high speed until potatoes are smooth and creamy.
3. Spoon mixture into a lightly greased 13 x 9-inch baking dish. Sprinkle with cheese and bacon. If you prefer extra crispy bacon, reserve bacon and sprinkle at the end of cooking. Cover.
4. Bake for 30 minutes or until heated through.
YIELD: 12 Servings.
SERVING SIZE: 3/4 cup per serving.
[Start with about 4 pounds uncooked potatoes to yield 5 1/2 cups mashed potatoes. For faster preparation, start with instant or refrigerated prepared mashed potatoes].
TO MAKE AHEAD:
[To make ahead, assemble casserole. Do not sprinkle with bacon. Cover and refrigerate casserole. Refrigerate bacon separately. Bake casserole as directed. Sprinkle with bacon during last 5 minutes of cooking.]
Calories: 293, Fat 17g, Cholesterol 43mg, Sodium 414mg, Carbohydrates 26g, Fiber 4g, Protein 9g
WW PointsPlus+ = 8 per serving.
DISCLAIMER: Weight Watchers is a registered trademark of Weight Watchers International Inc. Points and PointsPlus are trademarks of Weight Watchers International Inc. Authentic information about the program is only available at your local Weight Watchers meeting. This site is not affiliated with Weight Watchers International in any way and Weight Watchers has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are encouraged to go to a Weight Watcher’s meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.
Peanut Butter NO-Bake Pie is a a delicious, easy and quick recipe for the creamiest and best peanut butter pie you will ever taste. Takes only 15 minutes to assemble and 1 hour in refrigerator. Made with white chocolate, whipped topping, vanilla pudding, bananas and creamy peanut butter in a graham cracker crust. No baking, easy, quick and delicious. What more could one ask for? Makes 8 servings. Peanut Butter NO-Bake Pie will be loved by all of your family, friends and guests.
1 cup creamy peanut butter
1 (4 oz) pkg. white chocolate
1-1/2 cups cold milk
1 (4-serving size) box vanilla flavor instant pudding mix
1 cup thawed, frozen whipped topping
1 large banana, thinly sliced
1 ready-to-use graham cracker crumb crust (6 oz)
1. Microwave peanut butter and chocolate in a microwavable safe bowl on MEDIUM (50%) 2-1/2 minutes; stir until chocolate is completely melted and mixture is well blended.
2. Pour milk into a large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Add peanut butter mixture; beat until well blended. Gently stir in whipped topping.
3. Place bananas on bottom of crust; cover with pudding mixture. Refrigerate at least 1 hour. Store leftover pie in refrigerator.
YIELD: 8 Servings.
Creamy Cauliflower-Broccoli Soup is a delicious, healthy low calories, low fat, low carbohydrates, WeightWatchers (6) PointsPlus recipe. Cauliflower and broccoli, with carrots, onions and cheese making for a hearty creamy and cheesy soup for anytime of the year. Makes 2 servings. Creamy Cauliflower-Broccoli Soup will be loved by everyone, even those who do NOT care for broccoli!
3/4 cup small broccoli florets
3/4 cup small cauliflower florets
1/4 cup chopped onions
1/4 cup halved and thinly sliced carrots
1 tbsp reduced fat butter
1-1/2 cups skim milk
1/2 tsp instant chicken boullion
1/4 tsp salt
Dash ground black pepper
2 tbsp flour
Reduced-fat Boxed Velveeta, 1/3 cup cubed
1. In a large saucepan, cook the cauliflower, broccoli, onions and carrots in butter for 5 minutes or until vegetables are crisp-tender. Stir in 1-1/4 cups of the milk, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for about 5 minutes or until vegetables are tender, stirring occasionally.
2. Combine the flour and remaining milk until smooth; add to saucepan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add cheese and stir until melted. Serve immediately.
Yield: 2 Servings
Serving Size: 1 Cup
WW PointsPlus+ = 6
Carb Choices: 2
Calories: 208, Total Fat 6g, Saturated Fat 4g, Cholesterol 23mg, Sodium 956mg, Carbohydrates 26g, Fiber 1g, Protein 14g
DISCLAIMER: WeightWatchers is a registered trademark of Weight Watchers International Inc. Points and PointsPlus are trademarks of WeightWatchers International Inc. Authentic information about the program is only available at your local WeightWatchers meeting. This site is not affiliated with WeightWatchers International in any way and WeightWatchers has not reviewed this site for accuracy or suitability for WW members. Information on this site is based on recollections and assumptions of its author and is not warranted for any purpose by its author. All readers are encouraged to go to a Weight Watchers meeting for actual WW info. This site is presented under the rights of the First Amendment; rights worth fighting for. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.