The problem is about an hour after eating those meals I feel awful. Weighed down. Ready for bed. And so darn guilty.

That’s where these pot pies come in handy. They pack only a portion of the calories of traditional pot pies, using a 100-calorie biscuit as the “crust.” And, they’re individually portioned so you feel less tempted to overindulge.

The only thing that would make these beauties better is if they were turkey pot pies instead. Thank goodness Thanksgiving is only about a week away!

Did I mention these only take about 20 minutes to throw together? The perfect solution for a cold, fall night.

Lightened-Up Chicken Pot Pies

[ingredients title=”Ingredients”]

• 2 Tbsp. ghee or butter
• 1 large shallot, minced
• 2 cloves garlic, minced
• 1 cup carrots, chopped
• 1 cup peas
• 2 Tbsp. flour
• 2 cups low-sodium chicken stock
• 2 Tbsp. half and half
• 2 tsp. salt
• 1 tsp. pepper
• 1 cup rotisserie chicken, shredded
• 6 oz. Pillsbury Grands! Jr. Biscuits (if you can’t find these smaller containers of biscuits, just buy a regular canister and cook the extra biscuits according to package directions)

[/ingredients]

[directions title=”Directions”]

1. Preheat oven to 350 degrees.
2. Melt butter in a large skillet over medium heat. Add shallot and garlic and sauté until tender and fragrant, about two minutes.
3. Add flour to skillet and stir until combined. Continue cooking for one to two minutes, until flour begins to turn brown.
4. Add chicken stock, half and half, salt, pepper and carrots to pan and stir until combined. Allow mixture to boil then reduce heat to low and simmer for five minutes or until the liquid thickens.
5. Remove pan from heat and stir in chicken and peas. Divide mixture equally between five ramekins and top each one with a biscuit.
6. Place ramekins on large cookie sheet and bake for 11 to 15 minutes, until biscuits are browned and filling is bubbling.

[/directions]

The post Lightened-Up Chicken Pot Pies appeared first on The Broadcasting Baker.

There are some meals that stay with you forever. Tastes you’ll always remember, smells you’ll always savor. And, often, it’s not what’s on the table — but who’s around it — that makes those memories so delicious.

This recipe is simple. Some may call it unsophisticated. But, it will always be one of my favorites.

When James and I first started dating, I waited a long time before letting him step foot in my apartment. At the time, I was a single girl working a nightside reporting shift. I’d often go out after work with friends then come home and spend a couple hours on my latest kitchen experiment. As a result, my sink was almost always full of dirty dishes and my apartment was frequently a mess. I knew if James was going to come over, I had to get it together. 

After a few weeks, I finally gave in and invited him over. The night before, I stayed up until 5 a.m. deep-cleaning my apartment. That wasn’t even the hard part.

I told James I’d cook him dinner. I’ve always been confident in the kitchen, but I was terrified when it came to making that meal. We were just getting to know each other and I wasn’t even sure what kind of food James liked. I’d typically whip up something fancy and exotic to impress someone, but what if he was picky?

I decided to go with an old standby: mini turkey meatloaves. I’m pretty sure the recipe came from a kids cookbook my mom bought me in first grade. It’s so easy, but everyone I’ve made the recipe for loves them. I figured it was a tasty, but safe option.

When we sat down to eat that night, I barely touched my food. I wanted more than anything to impress James and was worried I’d fall short. I served the meatloaf alongside my grandmother Cattaneo’s green bean casserole — to this day James’ mom says she’s shocked I got him to eat something green.

It wasn’t long into our dinner before James asked for seconds. And then thirds.

I was so relieved. I’d like to think this meatloaf played a role in sealing our fate.

So, next time you’re looking to impress that special guy or gal, whip up this meatloaf. I can’t promise it will get you a husband, but at least you’ll have a great meal.

Turkey Mini Loaves

[ingredients title=”Ingredients”]

• 1 lb. ground turkey
• 1 egg
• 2 Tbsp. dried parsley flakes
• 1/4 cup Italian breadcrumbs
• 2 Tbsp. milk
• 1 tsp. salt
• 1 Tbsp. dried minced onion
• 1/4 tsp. Italian seasoning
• 2 oz. cheese, cut into four pieces about the size and width of your pinky
• 1/4 cup barbecue sauce
  [/ingredients]

[directions title=”Directions”]

1. Preheat oven to 350 degrees. Spray a cookie sheet with non-stick spray
2. Using a fork or whisk, beat together egg, parsley, breadcrumbs, milk, salt, onion and Italian seasoning.
3. Add turkey to the mixture and mix with hands until just combined.
4. Divide meat into four, equal portions. Wrap each portion of meat around one slice of cheese.
5. Place mini meatloaves on cookie sheet, seam side up. Bake for 25 minutes.
6. Brush meatloaves with barbecue sauce and bake for an additional five minutes.

[/directions]

The post Mini Turkey Meatloaves appeared first on The Broadcasting Baker.