The Real KBD

This trimming Tuesday is brought to you by the recipe I made up last night and loved.  I’m sure there are similar ones out there, but I used no recipe for mine – just what I had on hand.

The best part is it is a mostly healthy meal, especially when served with a side salad and fruit like we did last night.

So here is my made up recipe.

Mostly Mexican Pot Pie

Dice approx. 3 cups of grilled chicken (this was 1 1/2 breasts we had grilled the night before – could be any cooked chicken)

Add a can of 98% fat free cream of chicken soup

Add a can of mild rotel diced tomatoes and chilis (depending on your spice preference – this was too spicy for girls, just right for me)

Mix all together in a oven safe dish

Use one box of jiffy and prepare as directed (one egg, 1/3 cup milk – we used soy it was what we had)

Cover top.  I used a round oven-safe dish that was probably about 8 inches in diameter and it covered the whole thing perfectly with one box.

Bake at 400 for 25 – 35 minutes.  Ours was about 30 to be the brown golden color I like for cornbread.

Dig in.

I used a recipe calculator to approximate one serving (assuming it has 6 – my husband ate half of the whole thing, but I probably had 1/6).

Calories: 315

Fat: 6 g

Fiber: 5 g

Protein: 20 g

So there you go – high in protein, and a pretty good calorie amount for dinner.

Have you made up anything recently?