Chicken Pot Pie with Crescent Rolls

Chicken Pot Pie With Crescent Roll Crust
Yield: 8 Servings



14.5 oz Campbell's Chicken Gravy, Or 1 Packet Chicken Gravy Mix

2 c Mixed Vegetables Frozen thawed

2 c Chicken Breast, Precooked, Shredded

8 oz Crescent Rolls Refrigerated, 1 Tube, Reduced Fat



Mix together gravy, veggies, and chicken. Pour gravy/chicken mixture into a sprayed 8x11 casserole dish.

Unroll crescent rolls and place on top of the rest of ingredients in the casserole dish.

Bake at 375 for 30 minutes, or until top is golden brown

Tuscan Feta Salad Sandwhich

What you need:

1 (8inch) round loaf of sour dough bread, I used wheat hogie buns
1/4 cup fat free blasamic vinaigrette
2 cups thinly sliced romaine lettuce
1 cup sliced tomato ( about 1 large)
1 (4oz) package crumbled feta cheese
1 1/4 cup sliced & peeled cucumbers
1/2 cup sliced red onion
1/4 cup sliced ripe olives


Cut bread in half, hollow out top & bottom halves of bread, reserve torn bread for another use. Brush inside of bread shells with vinaigrette. Layer lettuce and tomatoe in bottom half of bread.

Brush tomato with remaining vinaigrette. Layer cheese, cucumber, onion and olives over tomato. Replace with top half of bread shell.

Banana chocolate chip muffins

Yum, these are the BEST muffin's I've made and they freeze great.
3 points per muffin

Ingredients
2 cups whole wheat flour

1 1/2 tsp baking soda

1/2 tsp salt

1 cup packed brown sugar

4 ripe bananas

1 1/2 sticks, unsalted butter, melted and cooled

2 eggs or egg beaters

1 tsp vanilla

1/2 cup semisweet chocolate chips

Instructions


In a medium bowl mix the flour, baking soda and salt with a fork. Set aside.

In a small bowl, mash two of the bananas with a fork and set aside. I personally like these bananas to be a little chunky.

In a large bowl, mix the brown sugar and the other two bananas on medium speed for at least 3 minutes. Add the melted butter, eggs and vanilla. Gradually add the flour mixture and then fold in the mashed bananas and chocolate chips.



Spray 2 muffin pans (12 count each) with oil. Pour batter into pans, filling 1/2 - 2/3 full.

Bake at 250 degrees for 20 minutes. Cool on a rack and enjoy!