Friday, May 23, 2008

drop a dress size dinners: mexican pot pie

Awww, its our last day of Drop a Dress Size Dinner's week. But don't worry! I have had so many emails about having a "theme week", that we will be doing it more often! If you have any suggestions, just let us know by leaving a comment on this post, or by emailing me at

To Find this, and other Drop a Dress Size meals that we have featured on this blog, follow these links:
Oven Fried Chicken
Mac and Cheese
Greek Taco's
Bean and Veggie Burritos
Turkey Stirfry
Wine Glazed Chicken
Turkey SOTB style

Mexican Pot Pie
Grocery List:
2 burrito-size flour tortillas, warmed
1 can (10 3/4 oz) reduced-sodium cream of mushroom soup
2 cups shredded cooked chicken
1 bag thawed frozen mixed vegetables
1 can (4.5 oz) chopped green chiles
1/3 cup chopped cilantro
1/2 tsp minced garlic
Nonstick spray

How to make it:
1. Heat oven to 375°F. Line a 9-in. pie plate with a warmed tortilla.

2. Mix soup, chicken, vegetables, chiles, cilantro and garlic. Spoon into lined pie plate. Top with remaining tortilla and tuck in edges. Coat with nonstick spray.

3. Cover with foil and bake 20 minutes. Uncover and bake 25 more minutes, or until top is golden and filling is hot.

Nutritional Information:
(serves 4)
13g fat
8g fiber
8 WW points

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