Monday, February 16, 2009

Easy Pot Pie

1 package pre-made pie crust (two pieces)
2-3 cups cooked and cubed chicken
1 bag frozen mixed veggies
1 can cream of chicken soup
Salt and pepper

- Thaw pie crust according to package directions.
- Put one pie crust round in the bottom of your pie pan.
- In a bowl combine veggies, chicken, soup and salt and pepper (to taste)
- Pour veggie/chicken mix into pie crust.
- Top with second pie crust and pinch edges to seal.
- Bake at 350 for 30 minutes or until top is golden brown.

Submitted by Amy

Monday, February 9, 2009

Egg Salad

This is a "to taste" recipe. The ingredients vary depending on how spicy and how wet you like your egg salad. Check out the Hints at the bottom for low fat suggestions.

6 hard boiled eggs
Old Bay

- Peel and rinse the eggs.
- Separate the egg whites from the yolks.
- In one bowl use a pastry cutter to chop the egg whites. Set aside.
- In another bowl mash the egg yolks and blend with mayonnaise until smooth. Use approximately 3/4 cup of mayo with six egg yolks. More or less depending on how wet you like your egg salad.
- Add 1-2 tablespoons of Old Bay. More or less depending on how spicy you like your egg salad.
- Stir the egg yolk mixture into the chopped egg whites.
- Enjoy!

- For lower fat egg salad try using only three egg yolks with six egg whites.
- Low fat mayo can also be used.