A girl at work shared this recipe for mini chicken pot pies. sooo yummy and only 3 weight watchers points a piece! thought I'd pass on the recipe to you girls!
1 (7.5 oz) can Pillsbury buttermilk biscuits
5 oz diced cooked chicken breast
1 can reduced cream of chicken soup
1/2 cup fat free cheddar cheese
1 tsp cried parsley flakes
1/2 tsp black pepper
1 can low sodium Veg-all, drained ( I used about a cup and a half of frozen mixed veggies)
Preheat oven to 400 degrees. Seperate biscuits and place each into the well of an ungreased nonstick muffin pan. Press dough up the sides of each well to the edge. Combine all ingredients. Spoon mixture evenly into each biscuit cup. Bake approx 15 minutes or until golden brown. let stand 2-3 mins before serving.
3 points each
OH! and do you want to see something really cute???
just look at this tiny sundae! how freaken cute is that!
the little waffle cup holds about 1/2 cup of icecream the cups are 1 point. The ice cream is breyers no sugar added.. 1 point for 1/2 cup.
Thats all for today all! now I have to go work on some tags for elizabeths swap!
see yas later!