Thursday, September 15, 2011

Roasted Drumsticks and Vegetables

This one dish wonder will simple and delicious. Perfect for a fall dinner.
  • 10 Chicken drumsicks
  • 1 1/2lbs potatoes, scrubbed and quartered
  • 1 lb carrots, cut into 2 in pieces. (we use baby carrots)
  • 2 lb butternut squash. seeded, pea;ed and cut into 1 inch cubes
  • 2 medium onions, each cut into 8 wedges 
  • 5 garlic cloves, halved 
  • 2 tablespoons olive oil
  • 1 tablespoon Italian seasoning
  • salt and pepper to taste

  1. Heat oven to 425 degrees.
  2. Put all ingredients in a large baking dish. with vegetables arranged in a single layer on the bottom. 
  3. Drizzle olive oil over vegetables and sprinkle with seasoning.
  4. Roast for 45- 60 minutes, stirring vegetables once, until chicken is cooked through and vegetables at tender.
Nutritional Information:
2 drumsticks and 1/2 cup veggies per serving = 8 Weight Watcher Points

Recipe from

Friday, September 9, 2011

Old Fashioned Chicken Pot Pie

This is comfort food at its best. Filling, flavorful, and healthy! Great in the fall and winter.Also, if your in a rush and don't have time to bake or boil chicken, stop by the grocery store on the way home and pick up a rotisserie chicken and then simply pull the meat off the bone and discard the skin and fat. Great short cut tip!

  • 1 tsp butter     
  • 1 small onion, chopped     
  • 2 cups mushroom, sliced   
  • 1/4 tsp paprika   
  • 1/4 tsp dried thyme, crushed   
  •  1/2 tsp table salt, or more to taste   
  • 1/4 tsp black pepper   
  •  2 cups frozen mixed vegetables   
  •  1 cups canned chicken broth     
  •  3 cup (chopped or shredded) chicken breast without skin (we used a store bot rotisserie chicken to save time)
  • 2 Tbsp all-purpose flour   
  • 1/2 cup fat-free evaporated milk, divided   
  •  4 rolls reduced-fat crescent roll dough, unrolled


  1. Preheat oven to 375ºF. Coat a 10-inch round shallow baking dish with cooking spray.
  2. Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onion and mushrooms and cook, until tender, stirring frequently, about 5 minutes. Stir in paprika, thyme, salt and pepper. Add vegetables, broth and chicken. Cover and simmer 15 minutes.
  3. In a small cup, combine flour and 1/4 cup of evaporated milk; stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 minutes. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes more.
  4. Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle). Bake until rolls are golden brown and filling is bubbly, about 15 minutes. Cut into 6 pieces and serve. 
Nutritional Information:
Each serving is 6 Weight Watcher Points+
Recipe from 

Tuesday, September 6, 2011

Peach Crumb Bake

This is great in mid summer when peaches are in season, but you could also try frozen peaches if desired. Topped with some light or fat free whipped cream this is a delicious low cal treat!

  • 2 cups sliced fresh peaches
  • 1/3 cup graham cracker crumbs
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg. I use freshly grated nutmeg. 
  • 2 tsp reduced calorie margarine, melted. I used butter.
  1. Arrange sliced peaches in bottom of an 8" square baking dish coated with cooking spray. 
  2. Combine graham cracker crumbs, cinnamon, and nutmeg in a small bowl, stirring well. Add margarine and stir until blended.
  3. Sprinkle graham cracker mixture over peaches and bake at 350 degrees for 30 minutes. 

Nutritional Information: 
Yields 4 servings

Per Serving: 2g Fat, 2 grams Fiber, 75 Calories. 1 Weight Watcher Point. ( Not Points+)
Recipe from