Muffin Tin Pot Pies

So this is the adapted skinny version of a supposedly very popular pin on Pinterest (as are most of my meals). Preheat oven to 375 degrees. Spray 12 cup muffin tin with cooking spray.

In a nonstick pan, heat oil over medium-high and add chicken. Cook until no longer pink, then onion and chicken broth then simmer. Add the veggie medley and spices. Stir until liquid is almost completely absorbed, then let cool. Once cool, add cheese. 

In a mixing bowl, stir Bisquik, milk, and eggs until blended. Spoon a not-so-full tablespoon of the Bisquik mix into each muffin tin, top with ¼ cup chicken mix, then add another tablespoon of the Bisquick mix on top.

Bake for 30 minutes, let cool, then eat J

The original version from my Pinterest claims only two of these bad boys is a serving (puhlease). And two muffins from that version had 290 calories, holy crap! So I did some tinkering and in my version, 4 muffins has ~305 calories.

	Cals		Tot fat		Sat fat		Trans		Sodium
1 tbsp veg oil	120		14		2		0		0
4 oz chicken breast, cubed	110		2.5		0.5		0		120
1/2 cup chopped onion	32		0		0		0		3
1/2 cup chicken broth	7.5		0		0		0		285
1/2 cup veg medley	20		0		0		0		15
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp thyme
1/2 cup shredded cheddar	180		12		8		0		480
1/2 cup bisquick	242.5		6.8		1.5		2.27		621
1/2 cup milk	65		2.5		1.5		0		65
2 eggs	140		10		3		0		140
Total (makes 12)	917		47.8		16.5		2.27		1729
4 muffins	305.67		15.933		5.5		0.757		576.333

All in all, I don't feel too badly about this. I added some Parmesan noodles because 4 muffins just didn't seem like it would be enough for dinner, but I'm also a hungry hippo most days. 4 muffins would do well for a lunch though.

The first version my husband made (he cooked me dinner!) only have 2 oz of chicken (1 chicken breast), but we felt that wasn't enough. We also plumb forgot the cheddar, but they were still good without it. Here are the nutrition stats on that, if you are looking for an even skinnier version of this (227 calories for 4 muffins):

	Cals		Tot fat		Sat fat		Trans		Sodium
1 tbsp veg oil	120		14		2		0		0
2 oz chicken breast	55		1.25		0.25		0		60
1/2 cup chopped onion	32		0		0		0		3
1/2 cup chicken broth	7.5		0		0		0		285
1/2 cup veg medley	20		0		0		0		15
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp thyme
1/2 cup bisquick	242.5		6.8		1.5		2.27		621
1/2 cup milk	65		2.5		1.5		0		65
2 eggs	140		10		3		0		140
Total (makes 12)	682		34.55		8.25		2.27		1189
4 muffins	227.33		11.517		2.75		0.757		396.333

Insanity and Egg Roll Chicken Pot Pie Pockets

I just finished the first week of Insanity on my second time through the program, and I forgot how much I liked month 1's workouts. Month 2's definitely kicked my butt in a way month 1 does not, but the cardio levels are much crazier in month 1. Either that, or my attempts to push it to the max are working. As my husband is in the field, my goals is to be smoking hot when he get's back.

Week 1 is done, two more weeks until his return. I know three weeks is not enough for a massive transformation, but in this week alone I finally broke through my plateau by really focusing on nutrition. Down 2 lbs! 2.5 lbs to go to my first goal weight (wedding day weight--honeymoon and 1 month of pre-IOC partying packed on 6 lbs). My ultimate goal is to lose 7.5 lbs, but I'm not concerned about the number, so much as my clothes fitting again. I'm aware if I keep training like this I will lose fat weight, but gain muscle weight, so the scale may not do what I want it to do. I'm happy with my progress so far though

Anyway, here is the chicken pot pie pocket recipe with nutrition info.

You will need 1 cup of frozen mixed vegetables, 1/4 of an onion, 4 oz of chicken breast, 1 cup chicken broth, 4 tsps cornstarch, and a pinch of black pepper for flavor. Preheat the oven to 350 degrees. Cook the chicken breast, cube or shred (whatever you prefer) and set it aside. Dice up the onion and put in a skillet with the mixed vegetables on medium-high heat. Once cooked through, add the chicken. In a bowl, mix the broth with the cornstarch (make sure it is well combined). Add to the skillet, be sure to stir continually until the sauce thickens. Remove from the heat. On a clean, dry counter, set out 5 egg roll wrappers (or you can do them 1 at a time if you prefer). Get a small bowl with water and wet the edges of the wrappers. Spoon the mixture onto the bottom half of the wrappers, leaving about 1/2 an inch. Fold the wrapper in half and reapply water to the three edges. Then fold each edge inward about a 1/4 of an inch. Press the edges with a fork to seal completely.

This recipe makes 5 wraps, I usually eat 2

	Calories	Tot fat (g)	Sat fat (g)	Trans fat (g)	Sodium (mg)
1 cup mixed vegetables	90	0	0	0	60
1/4 of an onion	15	0	0	0	1.5
4 oz chicken breast	110	2.5	0.5	0	120
1 cup chicken broth	10	0.5	0	0	960
4 tsps cornstarch	73.93396	0	0	0	0
pinch of black pepper	0	0	0	0	0
5 Egg roll wrappers	300	0	0	0	0
Total	598.934	3	0.5	0	1141.5
Total per serving (2)	239.5736	1.2	0.2	0	456.6
Total per wrap	119.7868	0.6	0.1	0	228.3

Overall, I have to say this is one of the better recipes I've done in regards to keeping things healthy and tasty.  Low fat, low calories, and much, much better in the sodium arena than I normally do. It's well under the 2400 mg minimum at any rate, even if I scarfed all 5 wraps.