Cheesy Chicken Pot Biscuit Cups Low Fat Low Cal Recipes

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ALMOST ZERO LOW-FAT BISCUITS



Almost Zero Low-Fat Biscuits image

Almost zero-fat, these delicious non-guilt biscuits are tender and fluffy. I have for years called these Zero Fat Biscuits but, due to an insignificant amount of fat in the flour, they are now called Almost Zero Low-Fat Biscuits. Just follow these easy step-by-step photo instructions.

Provided by Dan Mikesell AKA DrDan

Categories     Bread

Time 22m

Number Of Ingredients 5

2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup non-fat yogurt

Steps:

  • Preheat oven to 400° convection or 425° regular.
  • Combine 2 cups AP flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt. Mix well.
  • Add 1 1/4 cup nonfat yogurt. Fold in until all dry is incorporated. If you use Greek yogurt, you may need a tablespoon or so of milk.
  • The easiest is to do 8 drop biscuits. If you want to cut biscuits, spread the dough on a floured surface about 3/4 inches thick. You can cut six 2 1/2 inch biscuits or eight 2 inch biscuits.
  • Place your biscuits on a PAM sprayed baking pan.
  • Bake until golden brown. About 12-15 minutes.

Nutrition Facts : Calories 137 kcal, Carbohydrate 27 g, Protein 5 g, Fat 0.4 g, SaturatedFat 0.4 g, Cholesterol 1 mg, Sodium 245 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

EASY CHEESY CHICKEN AND BISCUIT CASSEROLE



Easy Cheesy Chicken and Biscuit Casserole image

Chicken and veggies mixed up in a delicious gravy and topped off with sharp cheddar and semi-homemade drop biscuits.

Provided by Star @ the skinny-ish dish

Categories     Main Course

Time 35m

Number Of Ingredients 10

1 medium red or yellow onion (chopped)
4 cups chicken breast (cooked and shredded/diced)
3 cups frozen mixed vegetable ((peas, corn, green beans, carrots))
1/2 tsp thyme, dried
2- 12 oz jars Heinz Classic Chicken Gravy
3/4 cup reduced fat shredded sharp cheddar
salt and pepper (to taste)
2 cups Bisquick Heart Smart Baking Mix
3/4 cup skim milk
1/2 tsp garlic salt

Steps:

  • Preheat oven to 375 degress. Lightly spray 3 quart (9x13) casserole dish with cooking spray.
  • In a large skillet, lightly spray with cooking spray and sauté onions for a few minutes until softened. Add frozen veggies to pan and stir together until the veggies are warmed. Add cooked chicken, thyme, and then salt & pepper to taste.
  • Add the chicken and vegetable mixture to the casserole dish, pour chicken gravy into the dish and stir until combined well. Evenly sprinkle with the shredded cheddar on top.
  • In medium bowl add Bisquick mix and garlic salt. Stir together. Then, add the milk. Mix until a soft dough forms. (If mixture does not seem moist enough add one or two tablespoons of water)
  • With a metal spoon drop biscuit dough on top of the cheddar. You will have enough to make 12 biscuits.
  • Bake for 20-23 minutes or until biscuits are golden on top. Let sit for a few minutes before cutting into. Enjoy!

CHEESY CHICKEN POT BISCUIT CUPS (LOW FAT, LOW CAL)



Cheesy Chicken Pot Biscuit Cups (Low Fat, Low Cal) image

A weight watchers recipe I obtained from a message board at www.dwlz.com. Per serving of 2 each: 230 calories, 6 gm fat, 2 gm fiber. WW Points per serving : 5 You could also add more veggies to make this more "pot pie-ish". This may change your point count, depending on what you add.

Provided by AndreaVT96

Categories     Chicken Breast

Time 22m

Yield 5 serving(s)

Number Of Ingredients 6

1 (7 1/2 ounce) can homestyle refrigerated biscuits or 1 (7 1/2 ounce) can buttermilk biscuits
1 cup cooked chicken breast, diced
1 (10 1/2 ounce) can reduced-fat cream of chicken soup
2/3 cup shredded low-fat cheddar cheese
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper

Steps:

  • Preheat oven to 400 degrees.
  • Separate biscuits and place each biscuit in a cup of an ungreased 12-hole muffin pan, pressing dough up sides to edge of cup.
  • In a medium bowl, combine chicken, chicken soup, cheddar cheese, parsley flakes, and black pepper. Mix well to combine.
  • Evenly spoon chicken mixture into prepared biscuit cups.
  • Bake for 12 to 15 minutes or until golden brown.
  • Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.

Nutrition Facts : Calories 231.8, Fat 9.7, SaturatedFat 2.9, Cholesterol 27.1, Sodium 572.7, Carbohydrate 20.3, Fiber 0.4, Sugar 3.5, Protein 15.2

CHEESY CHICKEN POT PIE RECIPE



Cheesy Chicken Pot Pie Recipe image

Yield 12

Number Of Ingredients 13

4 boneless skinless chicken breasts (cooked and shredded)
1 1/2 cups thinly sliced carrots (or frozen carrots)
1 cup frozen peas
3 potatoes (cooked and cut into bite-size pieces)
1 1/2 cups shredded cheddar cheese
2 (10.5 ounce) cans cream of chicken soup
1 cup chicken broth
1/2 cup milk
Salt and pepper, to taste
1 1/2 cups Bisquick biscuit mix
1 cup milk
Garlic Powder, to taste
1/4 cup butter (melted)

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 9 x 13 inch baking dish with non-stick cooking spray.
  • Layer the chicken, carrots, peas, and potatoes in the bottom of the dish. Sprinkle the cheese on top.
  • In another bowl mix together 1 1/2 cans of the soup, broth, and milk. (If you want it creamier, add both cans of soup) Season with salt and pepper.
  • Pour over the layers in the baking dish.
  • Stir together the biscuit mix and milk and pour over the casserole.
  • Lightly sprinkle garlic powder on top of the biscuit mixture.
  • Drizzle butter over the biscuit topping and bake for about 30-40 minutes or until the top is golden brown.

Nutrition Facts : Servingsize 1 serving, Calories 2114 kcal, Fat 54 g, SaturatedFat 28 g, Cholesterol 148 mg, Sodium 3745 mg, Carbohydrate 333 g, Sugar 56 g, Protein 89 mg

SPRING VEGETABLE FRITTATA (LOW FAT/LOW CAL)



Spring Vegetable Frittata (Low Fat/Low Cal) image

This is good and very low in calories, fat and cholesterol -- using egg beaters/egg substitute -- if using real eggs - it equals to about 8 eggs. Recipe source: Ladies Home Journal (April '09)

Provided by ellie_

Categories     Breakfast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

12 ounces asparagus, trimmed and cut into 1-inch pieces (I used the thin asparagus)
1 bell pepper, cut into strips
1/2 zucchini, halved lengthwise and sliced
1/2 onion, chopped
1/4 cup roasted red pepper, drained and chopped
1/3 cup reduced-fat mozzarella cheese, shredded, divided
2 cups egg substitute (egg beaters)
1/2 cup nonfat milk
1 teaspoon dried dill
3/4 teaspoon salt
1 teaspoon pepper
2 tablespoons flour
3 tablespoons parmesan cheese, shredded

Steps:

  • Preheat oven to 350-degrees F.
  • Spray a 2-quart baking pan with Pam (my pan was 13x10).
  • In a large saucepan over high heat bring 1 inch of water to a boil. Add vegetables (asparagus - onion). Cover and simmer until tender. Drain.
  • Stir in roasted peppers. Spread vegetable mixture in prepared pan.
  • Sprinkle with half of the mozzarella.
  • In a bowl bowl whisk together next 5 ingredients (egg substitute - pepper) and then whisk in the flour.
  • Pour egg mixture over vegetables.
  • Bake for 35 minutes or until puffed.
  • Sprinkle with remaining cheeses and let stand 10 minutes before serving.

Nutrition Facts : Calories 68.3, Fat 0.8, SaturatedFat 0.4, Cholesterol 2, Sodium 440.5, Carbohydrate 7.4, Fiber 1.5, Sugar 3.5, Protein 8.9

WEIGHT WATCHERS LOW-FAT CHICKEN POT PIE



Weight Watchers Low-Fat Chicken Pot Pie image

Make and share this Weight Watchers Low-Fat Chicken Pot Pie recipe from Food.com.

Provided by SF_n8ive

Categories     Pot Pie

Time 1h30m

Yield 4 Pot pies, 4 serving(s)

Number Of Ingredients 14

1 cup whole wheat flour
2 tablespoons whole wheat flour
1/4 cup Earth Balance margarine
1/3 cup plain fat free Greek yogurt, plus
2 teaspoons plain fat free Greek yogurt
2 tablespoons whole wheat flour
3 cups reduced-fat chicken broth
1/2 cup carrot, diced
1/2 cup cremini mushroom, diced
1/4 cup white onions, diced or 1/4 cup yellow onion
2 cups frozen peas or 1 (16 ounce) bag frozen peas
2 -3 boneless skinless chicken breasts, cooked and diced
1 tablespoon salt
1/2 teaspoon black pepper

Steps:

  • Prepare dough first. In a medium sized mixing bowl, combine flour and margarine; with a pastry blender or the back of a fork, cut in margarine until mixture resembles coarse meal. Add in yogurt and mix thoroughly.
  • Form dough into 4 equal balls. Cover each portion with plastic wrap and refrigerate for 30 to 40 minutes (can be kept in refrigerator for up to 3 days, or frozen in freezer until ready to use). If dough is frozen, make sure to thaw completely before using.
  • For the filling: in a large stockpot, dissolve the flour in the broth with a whisk, and bring the broth mixture to a boil. Add carrots, mushrooms, and onions. Reduce heat to medium-low, cover, and cook until carrots are tender (about 10 minutes).
  • Add remaining ingredients except dough (cooked chicken, frozen peas; salt and pepper to taste). Cook uncovered, stirring occasionally, for 5 minutes. Divide mixture evenly among 4 individual casseroles (or 16 oz. soufflé dishes).
  • Roll 1 ball of dough between 2 sheets of wax paper, forming a circle slightly larger than the top of the casserole. Lift dough onto 1 filled dish. Using a fork, press edges of dough to rim of dish; gently pierce top of dough to allow steam to escape. Repeat procedure for other pies. Pies can now be wrapped and frozen for future use, or placed into a pre-heated 375 degree oven.
  • Place pies on a baking sheet and bake at 375 for 30-35 minutes, or until crust is lightly browned (will be 40-45 minutes if pies are frozen).
  • Let pies cool for 10 minutes before serving.

Nutrition Facts : Calories 272.9, Fat 2.8, SaturatedFat 0.6, Cholesterol 38.2, Sodium 1915.5, Carbohydrate 41, Fiber 7.8, Sugar 6.6, Protein 22.9

FAT FREE, LOW CAL BISCUITS!



Fat Free, Low Cal Biscuits! image

Let me start off by saying HALLELUJAH!! My parents are BIG biscuit eaters, and dinner every night is a battle for me to turn down the biscuits. I adapted this recipe from a traditional "mayo" biscuit, and it is yummy! They come out very fluffy and are not cursed with the nasty baking powder flavor that most healthy biscuits have. I hope to soon experiment with oat flour in this recipe!! This is by far one of my favorite healthified recipes!

Provided by Health Nut 101

Categories     Breads

Time 16m

Yield 6 biscuits, 6 serving(s)

Number Of Ingredients 4

1 cup self-rising flour
3 tablespoons fat-free mayonnaise
6 tablespoons skim milk
2 tablespoons water

Steps:

  • Cut mayonnaise into flour until consistency is crumb-like.
  • Add in milk and water, stirring until dough is formed.
  • Drop or mold biscuits onto greased pan, and bake at 400 for 12 minutes.

Nutrition Facts : Calories 85.4, Fat 0.5, SaturatedFat 0.1, Cholesterol 1.1, Sodium 333.4, Carbohydrate 17.3, Fiber 0.7, Sugar 0.6, Protein 2.7

EASY CRISPY OVEN FRIES (LOW FAT, LOW CAL)



Easy Crispy Oven Fries (Low Fat, Low Cal) image

This is a delicious lower fat, lower calorie baked french fry--evidently soaking the potatoes in the salt-sugar solution draws out some of their water. This way they brown and crisp instead of steam. So yummy! (to me, these taste like the fry-daddy type french fries my mom made me when I was a kid!) My non-dieter husband also deemed these delicious. 159 calories/5 g. fat, 0 mg. cholesterol/28 g. carbs/3 g fiber Weight Watchers Points per serving: 3 This came from a WW book, but I'm not sure which one.

Provided by AndreaVT96

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/4 lbs baking potatoes, peeled and cut into 1/2-inch strips
1/2 teaspoon sugar
4 teaspoons oil
1 teaspoon paprika
3/4 teaspoon salt

Steps:

  • Preheat oven to 450 degrees. Spray a non-stick baking sheet w/ non-stick cooking spray.
  • In a lg. bowl, combine potatoes, 1/4 teaspoons of the salt and all of sugar w/ cold water to cover. Soak 15 min, drain and blot dry.
  • In another lg. bowl, toss potatoes w/ oil and paprika. Place in a single layer on the baking sheet.
  • Bake, turning potatoes over as they brown, until cooked through and crisp. (Could take anywhere from 25-45 min., depending on how you cut your potatoes and your oven. My fries only took about 25 minute I checked on my potatoes and turned them about every 5 minute or so. You will see them browning and hear them sizzling.) Sprinkle w/ the remaining 1/2 teaspoons of salt.

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