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    Spicy Chicken Pie

    Source of Recipe

    The Complete Diabetes Prevention Plan

    Recipe Introduction

    6 Servings; 6 Points per serving

    List of Ingredients

    3 cups cooked orzo pasta (about 1 cup dry)
    1/4 cup plus 2 tablespoons grated Parmesan cheese
    1/4 cup fat-free egg substitute or 2 egg whites, lightly beaten
    Butter-flavored cooked spray

    Rest of Ingredients:
    1 1/2 cups coarsely chopped fresh mushrooms
    1 medium yellow onion, sliced and separated into rings
    1 1/2 cups shredded or diced roasted chicken
    14 1/2 oz can Mexican-style stewed tomatoes, crushed
    1 1/2 tsp chili powder
    1 cup shredded reduced-fat Monterey Jack
    or Mexican-blend cheese


    Preheat oven to 375 degrees F.

    To make the crust, place the orzo, Parmesan cheese, and egg
    substitute or egg whites in a large bowl and stir to mix well.

    Coat a 10-inch pie pan with the cooking spray and pat the
    mixture evenly over the bottom and sides of the pan, forming
    an even crust. Spray the crust lightly with the cooking spray
    and bake uncovered for 10 minutes.

    While the crust is baking, coat a large nonstick skillet
    with nonstick cooking spray and add the mushrooms and onions.
    Place the skillet over medium heat, cover, and cook, stirring
    occasionally, for several minutes until the vegetables are tender.

    Add the undrained tomatoes, chili powder, and chicken to
    the skillet mixture. Cook uncovered, stirring occasionally,
    for about 5 minutes, until the mixture is thick.

    Spoon the chicken mixture into the baked crust and sprinkle
    the cheese over the top. Bake for an additional 5 minutes or
    until the cheese is melted. Cut into wedges and serve hot.

    Nutritional Information Per Serving (1/6 of recipe):
    Calories: 295, Carbohydrate: 29 g, Cholesterol: 46 mg, Fat: 7.7 g,
    Fiber: 2 g, Protein: 25 g, Sodium: 426 mg, Calcium: 297 mg

    Diabetic Exchanges: 1-1/2 Starch, 2-1/2 Lean Meat, 1 Vegetable




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