Weight Watchers Mexican Layered Chicken 

Tonight we had this amazing meal that Krystel and Jason prepared.  

It's super delicious.  

Enjoy!

Ingredients  2 spray(s) olive oil cooking spray      2 pound(s) uncooked boneless skinless chicken breast(s)      30 oz canned black beans, rinsed and drained      2 1/2 cup(s) fat free sour cream     2 cup(s) shredded reduced-fat Mexican-style cheese, divided     8 oz chopped green chili(es), two 4-oz cans     2 tsp ground cumin     1/2 tsp black pepper     13 medium corn tortilla(s), cut in half each      1 cup(s) fat free salsa, mild, medium or hot

• Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.
• Place chicken in a medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.
• Transfer chicken to a large bowl and add beans, sour cream, 1 cup shredded cheese, chilies, cumin and pepper; mix well and set aside.
• Arrange 10 tortilla halves in bottom of prepared pan, overlapping pieces to cover surface. Top tortillas with 1/3 of chicken mixture and then layer with 8 tortillas halves. Spoon 1/3 more chicken mixture over top and then top with remaining 10 tortilla halves. Spoon remaining chicken mixture over top and sprinkle with remaining cup of cheese.
• Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.

Chicken Pot Pie

My 90 year old father is living with us now and we're busy with making sure he eats well.  

This week, we took our daughter Amanda's advice and planned our meals with a weekly menu. 

This has helped immeasurably. 

One of our menu items was chicken soup... A secondary meal from this was tonight's chicken pot pie. 

Having the soup already prepared saved so many steps. 

I started out with the Parisian carrots from Trader Joe's

They are sooooooo cute!

Then, added peas and simmered until tender! then drained and reserved. 

In the same pot I made a buttery rue with onions, flour, and a generous 

amount of stock from the soup.  

I also added diced organic potatoes (white and Adirondack reds) 

from our own garden and from our CSA.  

I found some Trader Joe's corn in the freezer and added a cup of that too!

Some pepper and thyme were sprinkled in too.  

When it looked and smelled marvelous, I poured it all in a big pie plate 

and topped it with a Trader Joe's pie crust.  

I find them to be the best prepared crusts out there.  

I baked it in a 400 degree oven for about 45 minutes.  

It was just delicious.  

My only change will be to make them in individual ramekins... 

Cutting into s big pot pie is always messy. 

But wow... What flavor!

Happy eating!

~ Maria