RE: thoughts and a recipe for you,

November 28, 2005

Vicki

It is very hard to not " be bad " thrugh all the holidays. Hopefully your

sugars are down by now? I wasn't too good myself, but have insulin to help

get me down quickly!

thoughts and a recipe for you,

Well, I am going to confess something, and wonder if anyone else had the

same problem. I have done very well since July when I was diagnosed.

Thanksgiving day something came over me. I ate like a pig, desserts and not

just one, a lot of food, something I would never do since I have had

diabetes. I wonder if I will never be able to handle thanksgiving. Does

anyone have thoughts on this?

now here comes your recipe and I haven't eaten any of it yet.

Easy Chicken Pot Pie

Heart-Friendly Recipe (Click for more information)

Diabetes-Friendly Recipe (Click for more information)

Low-Carb Recipe (Click for more information)

Serves: 6 person(s)

Preparation Time: 25 mins

Cooking Time: 50 mins

Extra Time: 30 mins (for pre-cooking chicken, if necessary)

Yield: 6 x 1/6 pie servings

Few meals warm the colder months quite like a piping hot, hearty pot

pie!

Suggestions:

Although making a homemade pot pie may sound challenging, the short cuts in

this version make it as easy as pie. And using just one crust keeps this

recipe

lower in fat and calories. It is a great way to use leftovers, too.

* Note: to quick thaw frozen veggies, put them in a strainer and run hot

water over them.

Ingredients:

1 1/2 Tbsp all-purpose flour

1/2 cup + 3/4 cup fat-free, reduced-sodium chicken broth

1 tsp canola oil

2 cup chopped mushrooms

1 1/2 tsp chopped fresh thyme (or 1/4 tsp dried)

1 dash each of salt and pepper, to taste

1/2 package (10 oz) frozen mixed vegetables, thawed (carrots, corn and peas

preferable) *

2 cup (12 oz) cooked skinless chicken breast, cubed

1 prepared pie crust, 9-inch

2 tsp fat-free milk

Directions:

Preheat the oven to 400ºF. In a small bowl, whisk together the

flour and 1/2 cup of the broth. In a 2-quart saucepan, heat the oil

over medium heat. Add the mushrooms and cook, stirring, 6 minutes, or until

they are tender. Add the remaining broth, thyme, salt and pepper; and bring

to a boil. Whisk in the flour mixture and cook, stirring constantly, for 3

minutes, or until the mixture thickens. Stir in the mixed vegetables and

chicken.

Remove the pan from the heat and place the mixture in a 9-inch pie plate

(with no crust on the bottom).

Place the crust over top of the filling, press the dough to the edges of the

pie plate and flute the edges. If you buy a pre-made pie crust

already in the tin, thaw it and remove it from the tin. When you're

putting it over the filling be sure to push the dough down around the

pie plate. Cut two slits in the center of the crust and brush the top

with milk. Bake in preheated oven for 30 to 40 minutes or until the crust is

lightly browned.

Variations:

You can use turkey instead of chicken, or any type of veggies you like. Make

one 9-inch or split the crust and make smaller individual pies.

Serving suggestions are not included in the nutritional analysis.

Author:

American Institute for Cancer Research

AICR

Recipe Book Notes:

Save note and recipe in My Recipe Book

Reset

Find A Recipe

»

Go

Advanced Search

View My Recipe Book

Recipe Options

»

Convert to Metric

Servings:

Go

Email recipe to a friend

Printable version

Add this recipe to your food diary

Add this recipe to My Recipe Book

Nutritional Info

»

Table with 2 columns and 13 rows

(Per Serving)

Calories:

274 cals

Kilojoules:

1,147 kJ

Fat:

12.0 g

Carbohydrates:

23.0 g

Protein:

19.0 g

Cholesterol:

50.0 mg

Sodium:

209 mg

Saturated Fat:

2.0 g

Fiber:

2.0 g

Calcium:

27.0 mg

Total Sugars:

1.6 g

Note: A dash indicates no data is available.

table end

SITE MAP |

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International:

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DietClub.com.au Australia

" For if we believe that Jesus died and rose again, even so God will bring

with Him those who have fallen asleep in Jesus. Then we who are alive and

remain

will be caught up together with them in the clouds to meet the Lord in the

air, and so we shall always be with the Lord. " (1 Thessalonians 4:14 & 17)

November 28, 2005

Vicki

It is very hard to not " be bad " thrugh all the holidays. Hopefully your

sugars are down by now? I wasn't too good myself, but have insulin to help

get me down quickly!

thoughts and a recipe for you,

Well, I am going to confess something, and wonder if anyone else had the

same problem. I have done very well since July when I was diagnosed.

Thanksgiving day something came over me. I ate like a pig, desserts and not

just one, a lot of food, something I would never do since I have had

diabetes. I wonder if I will never be able to handle thanksgiving. Does

anyone have thoughts on this?

now here comes your recipe and I haven't eaten any of it yet.

Easy Chicken Pot Pie

Heart-Friendly Recipe (Click for more information)

Diabetes-Friendly Recipe (Click for more information)

Low-Carb Recipe (Click for more information)

Serves: 6 person(s)

Preparation Time: 25 mins

Cooking Time: 50 mins

Extra Time: 30 mins (for pre-cooking chicken, if necessary)

Yield: 6 x 1/6 pie servings

Few meals warm the colder months quite like a piping hot, hearty pot

pie!

Suggestions:

Although making a homemade pot pie may sound challenging, the short cuts in

this version make it as easy as pie. And using just one crust keeps this

recipe

lower in fat and calories. It is a great way to use leftovers, too.

* Note: to quick thaw frozen veggies, put them in a strainer and run hot

water over them.

Ingredients:

1 1/2 Tbsp all-purpose flour

1/2 cup + 3/4 cup fat-free, reduced-sodium chicken broth

1 tsp canola oil

2 cup chopped mushrooms

1 1/2 tsp chopped fresh thyme (or 1/4 tsp dried)

1 dash each of salt and pepper, to taste

1/2 package (10 oz) frozen mixed vegetables, thawed (carrots, corn and peas

preferable) *

2 cup (12 oz) cooked skinless chicken breast, cubed

1 prepared pie crust, 9-inch

2 tsp fat-free milk

Directions:

Preheat the oven to 400ºF. In a small bowl, whisk together the

flour and 1/2 cup of the broth. In a 2-quart saucepan, heat the oil

over medium heat. Add the mushrooms and cook, stirring, 6 minutes, or until

they are tender. Add the remaining broth, thyme, salt and pepper; and bring

to a boil. Whisk in the flour mixture and cook, stirring constantly, for 3

minutes, or until the mixture thickens. Stir in the mixed vegetables and

chicken.

Remove the pan from the heat and place the mixture in a 9-inch pie plate

(with no crust on the bottom).

Place the crust over top of the filling, press the dough to the edges of the

pie plate and flute the edges. If you buy a pre-made pie crust

already in the tin, thaw it and remove it from the tin. When you're

putting it over the filling be sure to push the dough down around the

pie plate. Cut two slits in the center of the crust and brush the top

with milk. Bake in preheated oven for 30 to 40 minutes or until the crust is

lightly browned.

Variations:

You can use turkey instead of chicken, or any type of veggies you like. Make

one 9-inch or split the crust and make smaller individual pies.

Serving suggestions are not included in the nutritional analysis.

Author:

American Institute for Cancer Research

AICR

Recipe Book Notes:

Save note and recipe in My Recipe Book

Reset

Find A Recipe

»

Go

Advanced Search

View My Recipe Book

Recipe Options

»

Convert to Metric

Servings:

Go

Email recipe to a friend

Printable version

Add this recipe to your food diary

Add this recipe to My Recipe Book

Nutritional Info

»

Table with 2 columns and 13 rows

(Per Serving)

Calories:

274 cals

Kilojoules:

1,147 kJ

Fat:

12.0 g

Carbohydrates:

23.0 g

Protein:

19.0 g

Cholesterol:

50.0 mg

Sodium:

209 mg

Saturated Fat:

2.0 g

Fiber:

2.0 g

Calcium:

27.0 mg

Total Sugars:

1.6 g

Note: A dash indicates no data is available.

table end

SITE MAP |

COMPANY |

CONTACT US |

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International:

CalorieKing.com USA |

DietClub.com.au Australia

" For if we believe that Jesus died and rose again, even so God will bring

with Him those who have fallen asleep in Jesus. Then we who are alive and

remain

will be caught up together with them in the clouds to meet the Lord in the

air, and so we shall always be with the Lord. " (1 Thessalonians 4:14 & 17)

November 29, 2005

Good. well I have no way to do my sugar at this point so I just try to be

careful.

Vicki

" For if we believe that Jesus died and rose again, even so God will bring

with Him those who have fallen asleep in Jesus. Then we who are alive and

remain

will be caught up together with them in the clouds to meet the Lord in the

air, and so we shall always be with the Lord. " (1 Thessalonians 4:14 & 17)

thoughts and a recipe for you,

Well, I am going to confess something, and wonder if anyone else had the

same problem. I have done very well since July when I was diagnosed.

Thanksgiving day something came over me. I ate like a pig, desserts and not

just one, a lot of food, something I would never do since I have had

diabetes. I wonder if I will never be able to handle thanksgiving. Does

anyone have thoughts on this?

now here comes your recipe and I haven't eaten any of it yet.

Easy Chicken Pot Pie

Heart-Friendly Recipe (Click for more information)

Diabetes-Friendly Recipe (Click for more information)

Low-Carb Recipe (Click for more information)

Serves: 6 person(s)

Preparation Time: 25 mins

Cooking Time: 50 mins

Extra Time: 30 mins (for pre-cooking chicken, if necessary)

Yield: 6 x 1/6 pie servings

Few meals warm the colder months quite like a piping hot, hearty pot

pie!

Suggestions:

Although making a homemade pot pie may sound challenging, the short cuts in

this version make it as easy as pie. And using just one crust keeps this

recipe

lower in fat and calories. It is a great way to use leftovers, too.

* Note: to quick thaw frozen veggies, put them in a strainer and run hot

water over them.

Ingredients:

1 1/2 Tbsp all-purpose flour

1/2 cup + 3/4 cup fat-free, reduced-sodium chicken broth

1 tsp canola oil

2 cup chopped mushrooms

1 1/2 tsp chopped fresh thyme (or 1/4 tsp dried)

1 dash each of salt and pepper, to taste

1/2 package (10 oz) frozen mixed vegetables, thawed (carrots, corn and peas

preferable) *

2 cup (12 oz) cooked skinless chicken breast, cubed

1 prepared pie crust, 9-inch

2 tsp fat-free milk

Directions:

Preheat the oven to 400ºF. In a small bowl, whisk together the

flour and 1/2 cup of the broth. In a 2-quart saucepan, heat the oil

over medium heat. Add the mushrooms and cook, stirring, 6 minutes, or until

they are tender. Add the remaining broth, thyme, salt and pepper; and bring

to a boil. Whisk in the flour mixture and cook, stirring constantly, for 3

minutes, or until the mixture thickens. Stir in the mixed vegetables and

chicken.

Remove the pan from the heat and place the mixture in a 9-inch pie plate

(with no crust on the bottom).

Place the crust over top of the filling, press the dough to the edges of the

pie plate and flute the edges. If you buy a pre-made pie crust

already in the tin, thaw it and remove it from the tin. When you're

putting it over the filling be sure to push the dough down around the

pie plate. Cut two slits in the center of the crust and brush the top

with milk. Bake in preheated oven for 30 to 40 minutes or until the crust is

lightly browned.

Variations:

You can use turkey instead of chicken, or any type of veggies you like. Make

one 9-inch or split the crust and make smaller individual pies.

Serving suggestions are not included in the nutritional analysis.

Author:

American Institute for Cancer Research

AICR

Recipe Book Notes:

Save note and recipe in My Recipe Book

Reset

Find A Recipe

»

Go

Advanced Search

View My Recipe Book

Recipe Options

»

Convert to Metric

Servings:

Go

Email recipe to a friend

Printable version

Add this recipe to your food diary

Add this recipe to My Recipe Book

Nutritional Info

»

Table with 2 columns and 13 rows

(Per Serving)

Calories:

274 cals

Kilojoules:

1,147 kJ

Fat:

12.0 g

Carbohydrates:

23.0 g

Protein:

19.0 g

Cholesterol:

50.0 mg

Sodium:

209 mg

Saturated Fat:

2.0 g

Fiber:

2.0 g

Calcium:

27.0 mg

Total Sugars:

1.6 g

Note: A dash indicates no data is available.

table end

SITE MAP |

COMPANY |

CONTACT US |

ADVERTISING |

PRIVACY POLICY |

TERMS

International:

CalorieKing.com USA |

DietClub.com.au Australia

" For if we believe that Jesus died and rose again, even so God will bring

with Him those who have fallen asleep in Jesus. Then we who are alive and

remain

will be caught up together with them in the clouds to meet the Lord in the

air, and so we shall always be with the Lord. " (1 Thessalonians 4:14 & 17)

November 29, 2005

Good. well I have no way to do my sugar at this point so I just try to be

careful.

Vicki

" For if we believe that Jesus died and rose again, even so God will bring

with Him those who have fallen asleep in Jesus. Then we who are alive and

remain

will be caught up together with them in the clouds to meet the Lord in the

air, and so we shall always be with the Lord. " (1 Thessalonians 4:14 & 17)

thoughts and a recipe for you,

Well, I am going to confess something, and wonder if anyone else had the

same problem. I have done very well since July when I was diagnosed.

Thanksgiving day something came over me. I ate like a pig, desserts and not

just one, a lot of food, something I would never do since I have had

diabetes. I wonder if I will never be able to handle thanksgiving. Does

anyone have thoughts on this?

now here comes your recipe and I haven't eaten any of it yet.

Easy Chicken Pot Pie

Heart-Friendly Recipe (Click for more information)

Diabetes-Friendly Recipe (Click for more information)

Low-Carb Recipe (Click for more information)

Serves: 6 person(s)

Preparation Time: 25 mins

Cooking Time: 50 mins

Extra Time: 30 mins (for pre-cooking chicken, if necessary)

Yield: 6 x 1/6 pie servings

Few meals warm the colder months quite like a piping hot, hearty pot

pie!

Suggestions:

Although making a homemade pot pie may sound challenging, the short cuts in

this version make it as easy as pie. And using just one crust keeps this

recipe

lower in fat and calories. It is a great way to use leftovers, too.

* Note: to quick thaw frozen veggies, put them in a strainer and run hot

water over them.

Ingredients:

1 1/2 Tbsp all-purpose flour

1/2 cup + 3/4 cup fat-free, reduced-sodium chicken broth

1 tsp canola oil

2 cup chopped mushrooms

1 1/2 tsp chopped fresh thyme (or 1/4 tsp dried)

1 dash each of salt and pepper, to taste

1/2 package (10 oz) frozen mixed vegetables, thawed (carrots, corn and peas

preferable) *

2 cup (12 oz) cooked skinless chicken breast, cubed

1 prepared pie crust, 9-inch

2 tsp fat-free milk

Directions:

Preheat the oven to 400ºF. In a small bowl, whisk together the

flour and 1/2 cup of the broth. In a 2-quart saucepan, heat the oil

over medium heat. Add the mushrooms and cook, stirring, 6 minutes, or until

they are tender. Add the remaining broth, thyme, salt and pepper; and bring

to a boil. Whisk in the flour mixture and cook, stirring constantly, for 3

minutes, or until the mixture thickens. Stir in the mixed vegetables and

chicken.

Remove the pan from the heat and place the mixture in a 9-inch pie plate

(with no crust on the bottom).

Place the crust over top of the filling, press the dough to the edges of the

pie plate and flute the edges. If you buy a pre-made pie crust

already in the tin, thaw it and remove it from the tin. When you're

putting it over the filling be sure to push the dough down around the

pie plate. Cut two slits in the center of the crust and brush the top

with milk. Bake in preheated oven for 30 to 40 minutes or until the crust is

lightly browned.

Variations:

You can use turkey instead of chicken, or any type of veggies you like. Make

one 9-inch or split the crust and make smaller individual pies.

Serving suggestions are not included in the nutritional analysis.

Author:

American Institute for Cancer Research

AICR

Recipe Book Notes:

Save note and recipe in My Recipe Book

Reset

Find A Recipe

»

Go

Advanced Search

View My Recipe Book

Recipe Options

»

Convert to Metric

Servings:

Go

Email recipe to a friend

Printable version

Add this recipe to your food diary

Add this recipe to My Recipe Book

Nutritional Info

»

Table with 2 columns and 13 rows

(Per Serving)

Calories:

274 cals

Kilojoules:

1,147 kJ

Fat:

12.0 g

Carbohydrates:

23.0 g

Protein:

19.0 g

Cholesterol:

50.0 mg

Sodium:

209 mg

Saturated Fat:

2.0 g

Fiber:

2.0 g

Calcium:

27.0 mg

Total Sugars:

1.6 g

Note: A dash indicates no data is available.

table end

SITE MAP |

COMPANY |

CONTACT US |

ADVERTISING |

PRIVACY POLICY |

TERMS

International:

CalorieKing.com USA |

DietClub.com.au Australia

" For if we believe that Jesus died and rose again, even so God will bring

with Him those who have fallen asleep in Jesus. Then we who are alive and

remain

will be caught up together with them in the clouds to meet the Lord in the

air, and so we shall always be with the Lord. " (1 Thessalonians 4:14 & 17)

November 29, 2005

Vicki,

Sorry to say but you are in some very, very good company....

Cy, the Ancient Okie...

thoughts and a recipe for you,

Well, I am going to confess something, and wonder if anyone else had the

same problem. I have done very well since July when I was diagnosed.

Thanksgiving day something came over me. I ate like a pig, desserts and

not just one, a lot of food, something I would never do since I have had

diabetes. I wonder if I will never be able to handle thanksgiving.

Does anyone have thoughts on this?

now here comes your recipe and I haven't eaten any of it yet. Easy

Chicken Pot Pie Heart-Friendly Recipe (Click for more information)

Diabetes-Friendly Recipe (Click for more information) Low-Carb Recipe

(Click for more information)

Serves: 6 person(s)

Preparation Time: 25 mins

Cooking Time: 50 mins

Extra Time: 30 mins (for pre-cooking chicken, if necessary)

Yield: 6 x 1/6 pie servings

Few meals warm the colder months quite like a piping hot, hearty pot

pie!

Suggestions:

Although making a homemade pot pie may sound challenging, the short cuts

in this version make it as easy as pie. And using just one crust keeps

this recipe lower in fat and calories. It is a great way to use

leftovers, too.

* Note: to quick thaw frozen veggies, put them in a strainer and run hot

water over them.

Ingredients:

1 1/2 Tbsp all-purpose flour

1/2 cup + 3/4 cup fat-free, reduced-sodium chicken broth

1 tsp canola oil

2 cup chopped mushrooms

1 1/2 tsp chopped fresh thyme (or 1/4 tsp dried)

1 dash each of salt and pepper, to taste

1/2 package (10 oz) frozen mixed vegetables, thawed (carrots, corn and

peas preferable) * 2 cup (12 oz) cooked skinless chicken breast, cubed 1

prepared pie crust, 9-inch 2 tsp fat-free milk

Directions:

Preheat the oven to 400ºF. In a small bowl, whisk together the flour and

1/2 cup of the broth. In a 2-quart saucepan, heat the oil over medium

heat. Add the mushrooms and cook, stirring, 6 minutes, or until they are

tender. Add the remaining broth, thyme, salt and pepper; and bring to a

boil. Whisk in the flour mixture and cook, stirring constantly, for 3

minutes, or until the mixture thickens. Stir in the mixed vegetables and

chicken.

Remove the pan from the heat and place the mixture in a 9-inch pie plate

(with no crust on the bottom).

Place the crust over top of the filling, press the dough to the edges of

the pie plate and flute the edges. If you buy a pre-made pie crust

already in the tin, thaw it and remove it from the tin. When you're

putting it over the filling be sure to push the dough down around the

pie plate. Cut two slits in the center of the crust and brush the top

with milk. Bake in preheated oven for 30 to 40 minutes or until the

crust is lightly browned.

Variations:

You can use turkey instead of chicken, or any type of veggies you like.

Make one 9-inch or split the crust and make smaller individual pies.

Serving suggestions are not included in the nutritional analysis.

Author:

American Institute for Cancer Research

AICR

Recipe Book Notes:

Save note and recipe in My Recipe Book

Reset

Find A Recipe

»

Go

Advanced Search

View My Recipe Book

Recipe Options

»

Convert to Metric

Servings:

Go

Email recipe to a friend

Printable version

Add this recipe to your food diary

Add this recipe to My Recipe Book

Nutritional Info

»

Table with 2 columns and 13 rows

(Per Serving)

Calories:

274 cals

Kilojoules:

1,147 kJ

Fat:

12.0 g

Carbohydrates:

23.0 g

Protein:

19.0 g

Cholesterol:

50.0 mg

Sodium:

209 mg

Saturated Fat:

2.0 g

Fiber:

2.0 g

Calcium:

27.0 mg

Total Sugars:

1.6 g

Note: A dash indicates no data is available.

table end

SITE MAP |

COMPANY |

CONTACT US |

ADVERTISING |

PRIVACY POLICY |

TERMS

International:

CalorieKing.com USA |

DietClub.com.au Australia

" For if we believe that Jesus died and rose again, even so God will

bring with Him those who have fallen asleep in Jesus. Then we who are

alive and remain will be caught up together with them in the clouds to

meet the Lord in the air, and so we shall always be with the Lord. " (1

Thessalonians 4:14 & 17)

November 29, 2005

Vicki,

Sorry to say but you are in some very, very good company....

Cy, the Ancient Okie...

thoughts and a recipe for you,

Well, I am going to confess something, and wonder if anyone else had the

same problem. I have done very well since July when I was diagnosed.

Thanksgiving day something came over me. I ate like a pig, desserts and

not just one, a lot of food, something I would never do since I have had

diabetes. I wonder if I will never be able to handle thanksgiving.

Does anyone have thoughts on this?

now here comes your recipe and I haven't eaten any of it yet. Easy

Chicken Pot Pie Heart-Friendly Recipe (Click for more information)

Diabetes-Friendly Recipe (Click for more information) Low-Carb Recipe

(Click for more information)

Serves: 6 person(s)

Preparation Time: 25 mins

Cooking Time: 50 mins

Extra Time: 30 mins (for pre-cooking chicken, if necessary)

Yield: 6 x 1/6 pie servings

Few meals warm the colder months quite like a piping hot, hearty pot

pie!

Suggestions:

Although making a homemade pot pie may sound challenging, the short cuts

in this version make it as easy as pie. And using just one crust keeps

this recipe lower in fat and calories. It is a great way to use

leftovers, too.

* Note: to quick thaw frozen veggies, put them in a strainer and run hot

water over them.

Ingredients:

1 1/2 Tbsp all-purpose flour

1/2 cup + 3/4 cup fat-free, reduced-sodium chicken broth

1 tsp canola oil

2 cup chopped mushrooms

1 1/2 tsp chopped fresh thyme (or 1/4 tsp dried)

1 dash each of salt and pepper, to taste

1/2 package (10 oz) frozen mixed vegetables, thawed (carrots, corn and

peas preferable) * 2 cup (12 oz) cooked skinless chicken breast, cubed 1

prepared pie crust, 9-inch 2 tsp fat-free milk

Directions:

Preheat the oven to 400ºF. In a small bowl, whisk together the flour and

1/2 cup of the broth. In a 2-quart saucepan, heat the oil over medium

heat. Add the mushrooms and cook, stirring, 6 minutes, or until they are

tender. Add the remaining broth, thyme, salt and pepper; and bring to a

boil. Whisk in the flour mixture and cook, stirring constantly, for 3

minutes, or until the mixture thickens. Stir in the mixed vegetables and

chicken.

Remove the pan from the heat and place the mixture in a 9-inch pie plate

(with no crust on the bottom).

Place the crust over top of the filling, press the dough to the edges of

the pie plate and flute the edges. If you buy a pre-made pie crust

already in the tin, thaw it and remove it from the tin. When you're

putting it over the filling be sure to push the dough down around the

pie plate. Cut two slits in the center of the crust and brush the top

with milk. Bake in preheated oven for 30 to 40 minutes or until the

crust is lightly browned.

Variations:

You can use turkey instead of chicken, or any type of veggies you like.

Make one 9-inch or split the crust and make smaller individual pies.

Serving suggestions are not included in the nutritional analysis.

Author:

American Institute for Cancer Research

AICR

Recipe Book Notes:

Save note and recipe in My Recipe Book

Reset

Find A Recipe

»

Go

Advanced Search

View My Recipe Book

Recipe Options

»

Convert to Metric

Servings:

Go

Email recipe to a friend

Printable version

Add this recipe to your food diary

Add this recipe to My Recipe Book

Nutritional Info

»

Table with 2 columns and 13 rows

(Per Serving)

Calories:

274 cals

Kilojoules:

1,147 kJ

Fat:

12.0 g

Carbohydrates:

23.0 g

Protein:

19.0 g

Cholesterol:

50.0 mg

Sodium:

209 mg

Saturated Fat:

2.0 g

Fiber:

2.0 g

Calcium:

27.0 mg

Total Sugars:

1.6 g

Note: A dash indicates no data is available.

table end

SITE MAP |

COMPANY |

CONTACT US |

ADVERTISING |

PRIVACY POLICY |

TERMS

International:

CalorieKing.com USA |

DietClub.com.au Australia

" For if we believe that Jesus died and rose again, even so God will

bring with Him those who have fallen asleep in Jesus. Then we who are

alive and remain will be caught up together with them in the clouds to

meet the Lord in the air, and so we shall always be with the Lord. " (1

Thessalonians 4:14 & 17)

November 29, 2005

Vicki,

Why do you not have any way to do your sugar?

Dad...

Re: thoughts and a recipe for you,

Good. well I have no way to do my sugar at this point so I just try to

be

careful.

Vicki

" For if we believe that Jesus died and rose again, even so God will

bring

with Him those who have fallen asleep in Jesus. Then we who are alive

and

remain

will be caught up together with them in the clouds to meet the Lord in

the

air, and so we shall always be with the Lord. " (1 Thessalonians 4:14 &

17)

thoughts and a recipe for you,

Well, I am going to confess something, and wonder if anyone else had the

same problem. I have done very well since July when I was diagnosed.

Thanksgiving day something came over me. I ate like a pig, desserts and

not just one, a lot of food, something I would never do since I have had

diabetes. I wonder if I will never be able to handle thanksgiving.

Does anyone have thoughts on this?

now here comes your recipe and I haven't eaten any of it yet. Easy

Chicken Pot Pie Heart-Friendly Recipe (Click for more information)

Diabetes-Friendly Recipe (Click for more information) Low-Carb Recipe

(Click for more information)

Serves: 6 person(s)

Preparation Time: 25 mins

Cooking Time: 50 mins

Extra Time: 30 mins (for pre-cooking chicken, if necessary)

Yield: 6 x 1/6 pie servings

Few meals warm the colder months quite like a piping hot, hearty pot

pie!

Suggestions:

Although making a homemade pot pie may sound challenging, the short cuts

in this version make it as easy as pie. And using just one crust keeps

this recipe lower in fat and calories. It is a great way to use

leftovers, too.

* Note: to quick thaw frozen veggies, put them in a strainer and run hot

water over them.

Ingredients:

1 1/2 Tbsp all-purpose flour

1/2 cup + 3/4 cup fat-free, reduced-sodium chicken broth

1 tsp canola oil

2 cup chopped mushrooms

1 1/2 tsp chopped fresh thyme (or 1/4 tsp dried)

1 dash each of salt and pepper, to taste

1/2 package (10 oz) frozen mixed vegetables, thawed (carrots, corn and

peas

preferable) *

2 cup (12 oz) cooked skinless chicken breast, cubed

1 prepared pie crust, 9-inch

2 tsp fat-free milk

Directions:

Preheat the oven to 400ºF. In a small bowl, whisk together the flour and

1/2 cup of the broth. In a 2-quart saucepan, heat the oil over medium

heat. Add the mushrooms and cook, stirring, 6 minutes, or until they are

tender. Add the remaining broth, thyme, salt and pepper; and bring to a

boil. Whisk in the flour mixture and cook, stirring constantly, for 3

minutes, or until the mixture thickens. Stir in the mixed vegetables and

chicken.

Remove the pan from the heat and place the mixture in a 9-inch pie plate

(with no crust on the bottom).

Place the crust over top of the filling, press the dough to the edges of

the pie plate and flute the edges. If you buy a pre-made pie crust

already in the tin, thaw it and remove it from the tin. When you're

putting it over the filling be sure to push the dough down around the

pie plate. Cut two slits in the center of the crust and brush the top

with milk. Bake in preheated oven for 30 to 40 minutes or until the

crust is lightly browned.

Variations:

You can use turkey instead of chicken, or any type of veggies you like.

Make one 9-inch or split the crust and make smaller individual pies.

Serving suggestions are not included in the nutritional analysis.

Author:

American Institute for Cancer Research

AICR

Recipe Book Notes:

Save note and recipe in My Recipe Book

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View My Recipe Book

Recipe Options

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Convert to Metric

Servings:

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Printable version

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Add this recipe to My Recipe Book

Nutritional Info

»

Table with 2 columns and 13 rows

(Per Serving)

Calories:

274 cals

Kilojoules:

1,147 kJ

Fat:

12.0 g

Carbohydrates:

23.0 g

Protein:

19.0 g

Cholesterol:

50.0 mg

Sodium:

209 mg

Saturated Fat:

2.0 g

Fiber:

2.0 g

Calcium:

27.0 mg

Total Sugars:

1.6 g

Note: A dash indicates no data is available.

table end

SITE MAP |

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" For if we believe that Jesus died and rose again, even so God will

bring with Him those who have fallen asleep in Jesus. Then we who are

alive and remain will be caught up together with them in the clouds to

meet the Lord in the air, and so we shall always be with the Lord. " (1

Thessalonians 4:14 & 17)

November 29, 2005

Vicki,

Why do you not have any way to do your sugar?

Dad...

Re: thoughts and a recipe for you,

Good. well I have no way to do my sugar at this point so I just try to

be

careful.

Vicki

" For if we believe that Jesus died and rose again, even so God will

bring

with Him those who have fallen asleep in Jesus. Then we who are alive

and

remain

will be caught up together with them in the clouds to meet the Lord in

the

air, and so we shall always be with the Lord. " (1 Thessalonians 4:14 &

17)

thoughts and a recipe for you,

Well, I am going to confess something, and wonder if anyone else had the

same problem. I have done very well since July when I was diagnosed.

Thanksgiving day something came over me. I ate like a pig, desserts and

not just one, a lot of food, something I would never do since I have had

diabetes. I wonder if I will never be able to handle thanksgiving.

Does anyone have thoughts on this?

now here comes your recipe and I haven't eaten any of it yet. Easy

Chicken Pot Pie Heart-Friendly Recipe (Click for more information)

Diabetes-Friendly Recipe (Click for more information) Low-Carb Recipe

(Click for more information)

Serves: 6 person(s)

Preparation Time: 25 mins

Cooking Time: 50 mins

Extra Time: 30 mins (for pre-cooking chicken, if necessary)

Yield: 6 x 1/6 pie servings

Few meals warm the colder months quite like a piping hot, hearty pot

pie!

Suggestions:

Although making a homemade pot pie may sound challenging, the short cuts

in this version make it as easy as pie. And using just one crust keeps

this recipe lower in fat and calories. It is a great way to use

leftovers, too.

* Note: to quick thaw frozen veggies, put them in a strainer and run hot

water over them.

Ingredients:

1 1/2 Tbsp all-purpose flour

1/2 cup + 3/4 cup fat-free, reduced-sodium chicken broth

1 tsp canola oil

2 cup chopped mushrooms

1 1/2 tsp chopped fresh thyme (or 1/4 tsp dried)

1 dash each of salt and pepper, to taste

1/2 package (10 oz) frozen mixed vegetables, thawed (carrots, corn and

peas

preferable) *

2 cup (12 oz) cooked skinless chicken breast, cubed

1 prepared pie crust, 9-inch

2 tsp fat-free milk

Directions:

Preheat the oven to 400ºF. In a small bowl, whisk together the flour and

1/2 cup of the broth. In a 2-quart saucepan, heat the oil over medium

heat. Add the mushrooms and cook, stirring, 6 minutes, or until they are

tender. Add the remaining broth, thyme, salt and pepper; and bring to a

boil. Whisk in the flour mixture and cook, stirring constantly, for 3

minutes, or until the mixture thickens. Stir in the mixed vegetables and

chicken.

Remove the pan from the heat and place the mixture in a 9-inch pie plate

(with no crust on the bottom).

Place the crust over top of the filling, press the dough to the edges of

the pie plate and flute the edges. If you buy a pre-made pie crust

already in the tin, thaw it and remove it from the tin. When you're

putting it over the filling be sure to push the dough down around the

pie plate. Cut two slits in the center of the crust and brush the top

with milk. Bake in preheated oven for 30 to 40 minutes or until the

crust is lightly browned.

Variations:

You can use turkey instead of chicken, or any type of veggies you like.

Make one 9-inch or split the crust and make smaller individual pies.

Serving suggestions are not included in the nutritional analysis.

Author:

American Institute for Cancer Research

AICR

Recipe Book Notes:

Save note and recipe in My Recipe Book

Reset

Find A Recipe

»

Go

Advanced Search

View My Recipe Book

Recipe Options

»

Convert to Metric

Servings:

Go

Email recipe to a friend

Printable version

Add this recipe to your food diary

Add this recipe to My Recipe Book

Nutritional Info

»

Table with 2 columns and 13 rows

(Per Serving)

Calories:

274 cals

Kilojoules:

1,147 kJ

Fat:

12.0 g

Carbohydrates:

23.0 g

Protein:

19.0 g

Cholesterol:

50.0 mg

Sodium:

209 mg

Saturated Fat:

2.0 g

Fiber:

2.0 g

Calcium:

27.0 mg

Total Sugars:

1.6 g

Note: A dash indicates no data is available.

table end

SITE MAP |

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International:

CalorieKing.com USA |

DietClub.com.au Australia

" For if we believe that Jesus died and rose again, even so God will

bring with Him those who have fallen asleep in Jesus. Then we who are

alive and remain will be caught up together with them in the clouds to

meet the Lord in the air, and so we shall always be with the Lord. " (1

Thessalonians 4:14 & 17)

November 29, 2005

Dear Vickie,

If you eat ravenously one day in five months I'd say you are doing extremely

well.

Your recipe was great, especially when I read the carb content was under 30

carbs per serving. Until I get a pie crust, I'll save some cut up, left over

turkey in the freezer. What a yummy meal. Thanks.

Always With Love,

Lissi

thoughts and a recipe for you,

Well, I am going to confess something, and wonder if anyone else had the same

problem. I have done very well since July when I was diagnosed. Thanksgiving

day something came over me. I ate like a pig, desserts and not just one, a lot

of food, something I would never do since I have had diabetes. I wonder if I

will never be able to handle thanksgiving. Does anyone have thoughts on this?

now here comes your recipe and I haven't eaten any of it yet.

Easy Chicken Pot Pie

Heart-Friendly Recipe (Click for more information)

Diabetes-Friendly Recipe (Click for more information)

Low-Carb Recipe (Click for more information)

Serves: 6 person(s)

Preparation Time: 25 mins

Cooking Time: 50 mins

Extra Time: 30 mins (for pre-cooking chicken, if necessary)

Yield: 6 x 1/6 pie servings

Few meals warm the colder months quite like a piping hot, hearty pot

pie!

Suggestions:

Although making a homemade pot pie may sound challenging, the short cuts in

this version make it as easy as pie. And using just one crust keeps this recipe

lower in fat and calories. It is a great way to use leftovers, too.

* Note: to quick thaw frozen veggies, put them in a strainer and run hot water

over them.

Ingredients:

1 1/2 Tbsp all-purpose flour

1/2 cup + 3/4 cup fat-free, reduced-sodium chicken broth

1 tsp canola oil

2 cup chopped mushrooms

1 1/2 tsp chopped fresh thyme (or 1/4 tsp dried)

1 dash each of salt and pepper, to taste

1/2 package (10 oz) frozen mixed vegetables, thawed (carrots, corn and peas

preferable) *

2 cup (12 oz) cooked skinless chicken breast, cubed

1 prepared pie crust, 9-inch

2 tsp fat-free milk

Directions:

Preheat the oven to 400ºF. In a small bowl, whisk together the

flour and 1/2 cup of the broth. In a 2-quart saucepan, heat the oil

over medium heat. Add the mushrooms and cook, stirring, 6 minutes, or until

they are tender. Add the remaining broth, thyme, salt and pepper; and bring

to a boil. Whisk in the flour mixture and cook, stirring constantly, for 3

minutes, or until the mixture thickens. Stir in the mixed vegetables and

chicken.

Remove the pan from the heat and place the mixture in a 9-inch pie plate (with

no crust on the bottom).

Place the crust over top of the filling, press the dough to the edges of the

pie plate and flute the edges. If you buy a pre-made pie crust

already in the tin, thaw it and remove it from the tin. When you're

putting it over the filling be sure to push the dough down around the

pie plate. Cut two slits in the center of the crust and brush the top

with milk. Bake in preheated oven for 30 to 40 minutes or until the crust is

lightly browned.

Variations:

You can use turkey instead of chicken, or any type of veggies you like. Make

one 9-inch or split the crust and make smaller individual pies.

Serving suggestions are not included in the nutritional analysis.

Author:

American Institute for Cancer Research

AICR

Recipe Book Notes:

Save note and recipe in My Recipe Book

Reset

Find A Recipe

»

Go

Advanced Search

View My Recipe Book

Recipe Options

»

Convert to Metric

Servings:

Go

Email recipe to a friend

Printable version

Add this recipe to your food diary

Add this recipe to My Recipe Book

Nutritional Info

»

Table with 2 columns and 13 rows

(Per Serving)

Calories:

274 cals

Kilojoules:

1,147 kJ

Fat:

12.0 g

Carbohydrates:

23.0 g

Protein:

19.0 g

Cholesterol:

50.0 mg

Sodium:

209 mg

Saturated Fat:

2.0 g

Fiber:

2.0 g

Calcium:

27.0 mg

Total Sugars:

1.6 g

Note: A dash indicates no data is available.

table end

SITE MAP |

COMPANY |

CONTACT US |

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International:

CalorieKing.com USA |

DietClub.com.au Australia

" For if we believe that Jesus died and rose again, even so God will bring with

Him those who have fallen asleep in Jesus. Then we who are alive and remain

will be caught up together with them in the clouds to meet the Lord in the

air, and so we shall always be with the Lord. " (1 Thessalonians 4:14 & 17)

November 29, 2005

Dear Vickie,

If you eat ravenously one day in five months I'd say you are doing extremely

well.

Your recipe was great, especially when I read the carb content was under 30

carbs per serving. Until I get a pie crust, I'll save some cut up, left over

turkey in the freezer. What a yummy meal. Thanks.

Always With Love,

Lissi

thoughts and a recipe for you,

Well, I am going to confess something, and wonder if anyone else had the same

problem. I have done very well since July when I was diagnosed. Thanksgiving

day something came over me. I ate like a pig, desserts and not just one, a lot

of food, something I would never do since I have had diabetes. I wonder if I

will never be able to handle thanksgiving. Does anyone have thoughts on this?

now here comes your recipe and I haven't eaten any of it yet.

Easy Chicken Pot Pie

Heart-Friendly Recipe (Click for more information)

Diabetes-Friendly Recipe (Click for more information)

Low-Carb Recipe (Click for more information)

Serves: 6 person(s)

Preparation Time: 25 mins

Cooking Time: 50 mins

Extra Time: 30 mins (for pre-cooking chicken, if necessary)

Yield: 6 x 1/6 pie servings

Few meals warm the colder months quite like a piping hot, hearty pot

pie!

Suggestions:

Although making a homemade pot pie may sound challenging, the short cuts in

this version make it as easy as pie. And using just one crust keeps this recipe

lower in fat and calories. It is a great way to use leftovers, too.

* Note: to quick thaw frozen veggies, put them in a strainer and run hot water

over them.

Ingredients:

1 1/2 Tbsp all-purpose flour

1/2 cup + 3/4 cup fat-free, reduced-sodium chicken broth

1 tsp canola oil

2 cup chopped mushrooms

1 1/2 tsp chopped fresh thyme (or 1/4 tsp dried)

1 dash each of salt and pepper, to taste

1/2 package (10 oz) frozen mixed vegetables, thawed (carrots, corn and peas

preferable) *

2 cup (12 oz) cooked skinless chicken breast, cubed

1 prepared pie crust, 9-inch

2 tsp fat-free milk

Directions:

Preheat the oven to 400ºF. In a small bowl, whisk together the

flour and 1/2 cup of the broth. In a 2-quart saucepan, heat the oil

over medium heat. Add the mushrooms and cook, stirring, 6 minutes, or until

they are tender. Add the remaining broth, thyme, salt and pepper; and bring

to a boil. Whisk in the flour mixture and cook, stirring constantly, for 3

minutes, or until the mixture thickens. Stir in the mixed vegetables and

chicken.

Remove the pan from the heat and place the mixture in a 9-inch pie plate (with

no crust on the bottom).

Place the crust over top of the filling, press the dough to the edges of the

pie plate and flute the edges. If you buy a pre-made pie crust

already in the tin, thaw it and remove it from the tin. When you're

putting it over the filling be sure to push the dough down around the

pie plate. Cut two slits in the center of the crust and brush the top

with milk. Bake in preheated oven for 30 to 40 minutes or until the crust is

lightly browned.

Variations:

You can use turkey instead of chicken, or any type of veggies you like. Make

one 9-inch or split the crust and make smaller individual pies.

Serving suggestions are not included in the nutritional analysis.

Author:

American Institute for Cancer Research

AICR

Recipe Book Notes:

Save note and recipe in My Recipe Book

Reset

Find A Recipe

»

Go

Advanced Search

View My Recipe Book

Recipe Options

»

Convert to Metric

Servings:

Go

Email recipe to a friend

Printable version

Add this recipe to your food diary

Add this recipe to My Recipe Book

Nutritional Info

»

Table with 2 columns and 13 rows

(Per Serving)

Calories:

274 cals

Kilojoules:

1,147 kJ

Fat:

12.0 g

Carbohydrates:

23.0 g

Protein:

19.0 g

Cholesterol:

50.0 mg

Sodium:

209 mg

Saturated Fat:

2.0 g

Fiber:

2.0 g

Calcium:

27.0 mg

Total Sugars:

1.6 g

Note: A dash indicates no data is available.

table end

SITE MAP |

COMPANY |

CONTACT US |

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TERMS

International:

CalorieKing.com USA |

DietClub.com.au Australia

" For if we believe that Jesus died and rose again, even so God will bring with

Him those who have fallen asleep in Jesus. Then we who are alive and remain

will be caught up together with them in the clouds to meet the Lord in the

air, and so we shall always be with the Lord. " (1 Thessalonians 4:14 & 17)

November 29, 2005

Hi, Vicki,

I made my normal meal as I always would for Thanksgiving and then when it

came time to eat, I took a very small icecream scoop and used that as a

serving. I think it amounted to about a teaspoon of each thing. I waited

for quite a while before eating dessert and I took about a third of a

helping. In years past I have had problems with Thanksgiving dinner but

this year I had no problem whatsoever.

November 29, 2005

Hi, Vicki,

I made my normal meal as I always would for Thanksgiving and then when it

came time to eat, I took a very small icecream scoop and used that as a

serving. I think it amounted to about a teaspoon of each thing. I waited

for quite a while before eating dessert and I took about a third of a

helping. In years past I have had problems with Thanksgiving dinner but

this year I had no problem whatsoever.

November 29, 2005

Thanks for responses, everyone, Si, I had my son doing it for me and then he

got a job that brought him a coule of hours away. he taught my daughter how

to do it but she isn't here much. So for now that is just the way it is, and

from the months I had it done I have learned what things and what amounts

bring up the sugar, so I can pretty much tell. I do hope at some point to

look into the meters I can use myself but apparently they are expensive, how

expensive I'm not sure.

Vicki

" For if we believe that Jesus died and rose again, even so God will bring

with Him those who have fallen asleep in Jesus. Then we who are alive and

remain

will be caught up together with them in the clouds to meet the Lord in the

air, and so we shall always be with the Lord. " (1 Thessalonians 4:14 & 17)

thoughts and a recipe for you,

Well, I am going to confess something, and wonder if anyone else had the

same problem. I have done very well since July when I was diagnosed.

Thanksgiving day something came over me. I ate like a pig, desserts and

not just one, a lot of food, something I would never do since I have had

diabetes. I wonder if I will never be able to handle thanksgiving.

Does anyone have thoughts on this?

now here comes your recipe and I haven't eaten any of it yet. Easy

Chicken Pot Pie Heart-Friendly Recipe (Click for more information)

Diabetes-Friendly Recipe (Click for more information) Low-Carb Recipe

(Click for more information)

Serves: 6 person(s)

Preparation Time: 25 mins

Cooking Time: 50 mins

Extra Time: 30 mins (for pre-cooking chicken, if necessary)

Yield: 6 x 1/6 pie servings

Few meals warm the colder months quite like a piping hot, hearty pot

pie!

Suggestions:

Although making a homemade pot pie may sound challenging, the short cuts

in this version make it as easy as pie. And using just one crust keeps

this recipe lower in fat and calories. It is a great way to use

leftovers, too.

* Note: to quick thaw frozen veggies, put them in a strainer and run hot

water over them.

Ingredients:

1 1/2 Tbsp all-purpose flour

1/2 cup + 3/4 cup fat-free, reduced-sodium chicken broth

1 tsp canola oil

2 cup chopped mushrooms

1 1/2 tsp chopped fresh thyme (or 1/4 tsp dried)

1 dash each of salt and pepper, to taste

1/2 package (10 oz) frozen mixed vegetables, thawed (carrots, corn and

peas

preferable) *

2 cup (12 oz) cooked skinless chicken breast, cubed

1 prepared pie crust, 9-inch

2 tsp fat-free milk

Directions:

Preheat the oven to 400ºF. In a small bowl, whisk together the flour and

1/2 cup of the broth. In a 2-quart saucepan, heat the oil over medium

heat. Add the mushrooms and cook, stirring, 6 minutes, or until they are

tender. Add the remaining broth, thyme, salt and pepper; and bring to a

boil. Whisk in the flour mixture and cook, stirring constantly, for 3

minutes, or until the mixture thickens. Stir in the mixed vegetables and

chicken.

Remove the pan from the heat and place the mixture in a 9-inch pie plate

(with no crust on the bottom).

Place the crust over top of the filling, press the dough to the edges of

the pie plate and flute the edges. If you buy a pre-made pie crust

already in the tin, thaw it and remove it from the tin. When you're

putting it over the filling be sure to push the dough down around the

pie plate. Cut two slits in the center of the crust and brush the top

with milk. Bake in preheated oven for 30 to 40 minutes or until the

crust is lightly browned.

Variations:

You can use turkey instead of chicken, or any type of veggies you like.

Make one 9-inch or split the crust and make smaller individual pies.

Serving suggestions are not included in the nutritional analysis.

Author:

American Institute for Cancer Research

AICR

Recipe Book Notes:

Save note and recipe in My Recipe Book

Reset

Find A Recipe

»

Go

Advanced Search

View My Recipe Book

Recipe Options

»

Convert to Metric

Servings:

Go

Email recipe to a friend

Printable version

Add this recipe to your food diary

Add this recipe to My Recipe Book

Nutritional Info

»

Table with 2 columns and 13 rows

(Per Serving)

Calories:

274 cals

Kilojoules:

1,147 kJ

Fat:

12.0 g

Carbohydrates:

23.0 g

Protein:

19.0 g

Cholesterol:

50.0 mg

Sodium:

209 mg

Saturated Fat:

2.0 g

Fiber:

2.0 g

Calcium:

27.0 mg

Total Sugars:

1.6 g

Note: A dash indicates no data is available.

table end

SITE MAP |

COMPANY |

CONTACT US |

ADVERTISING |

PRIVACY POLICY |

TERMS

International:

CalorieKing.com USA |

DietClub.com.au Australia

" For if we believe that Jesus died and rose again, even so God will

bring with Him those who have fallen asleep in Jesus. Then we who are

alive and remain will be caught up together with them in the clouds to

meet the Lord in the air, and so we shall always be with the Lord. " (1

Thessalonians 4:14 & 17)

November 29, 2005

Thanks for responses, everyone, Si, I had my son doing it for me and then he

got a job that brought him a coule of hours away. he taught my daughter how

to do it but she isn't here much. So for now that is just the way it is, and

from the months I had it done I have learned what things and what amounts

bring up the sugar, so I can pretty much tell. I do hope at some point to

look into the meters I can use myself but apparently they are expensive, how

expensive I'm not sure.

Vicki

" For if we believe that Jesus died and rose again, even so God will bring

with Him those who have fallen asleep in Jesus. Then we who are alive and

remain

will be caught up together with them in the clouds to meet the Lord in the

air, and so we shall always be with the Lord. " (1 Thessalonians 4:14 & 17)

thoughts and a recipe for you,

Well, I am going to confess something, and wonder if anyone else had the

same problem. I have done very well since July when I was diagnosed.

Thanksgiving day something came over me. I ate like a pig, desserts and

not just one, a lot of food, something I would never do since I have had

diabetes. I wonder if I will never be able to handle thanksgiving.

Does anyone have thoughts on this?

now here comes your recipe and I haven't eaten any of it yet. Easy

Chicken Pot Pie Heart-Friendly Recipe (Click for more information)

Diabetes-Friendly Recipe (Click for more information) Low-Carb Recipe

(Click for more information)

Serves: 6 person(s)

Preparation Time: 25 mins

Cooking Time: 50 mins

Extra Time: 30 mins (for pre-cooking chicken, if necessary)

Yield: 6 x 1/6 pie servings

Few meals warm the colder months quite like a piping hot, hearty pot

pie!

Suggestions:

Although making a homemade pot pie may sound challenging, the short cuts

in this version make it as easy as pie. And using just one crust keeps

this recipe lower in fat and calories. It is a great way to use

leftovers, too.

* Note: to quick thaw frozen veggies, put them in a strainer and run hot

water over them.

Ingredients:

1 1/2 Tbsp all-purpose flour

1/2 cup + 3/4 cup fat-free, reduced-sodium chicken broth

1 tsp canola oil

2 cup chopped mushrooms

1 1/2 tsp chopped fresh thyme (or 1/4 tsp dried)

1 dash each of salt and pepper, to taste

1/2 package (10 oz) frozen mixed vegetables, thawed (carrots, corn and

peas

preferable) *

2 cup (12 oz) cooked skinless chicken breast, cubed

1 prepared pie crust, 9-inch

2 tsp fat-free milk

Directions:

Preheat the oven to 400ºF. In a small bowl, whisk together the flour and

1/2 cup of the broth. In a 2-quart saucepan, heat the oil over medium

heat. Add the mushrooms and cook, stirring, 6 minutes, or until they are

tender. Add the remaining broth, thyme, salt and pepper; and bring to a

boil. Whisk in the flour mixture and cook, stirring constantly, for 3

minutes, or until the mixture thickens. Stir in the mixed vegetables and

chicken.

Remove the pan from the heat and place the mixture in a 9-inch pie plate

(with no crust on the bottom).

Place the crust over top of the filling, press the dough to the edges of

the pie plate and flute the edges. If you buy a pre-made pie crust

already in the tin, thaw it and remove it from the tin. When you're

putting it over the filling be sure to push the dough down around the

pie plate. Cut two slits in the center of the crust and brush the top

with milk. Bake in preheated oven for 30 to 40 minutes or until the

crust is lightly browned.

Variations:

You can use turkey instead of chicken, or any type of veggies you like.

Make one 9-inch or split the crust and make smaller individual pies.

Serving suggestions are not included in the nutritional analysis.

Author:

American Institute for Cancer Research

AICR

Recipe Book Notes:

Save note and recipe in My Recipe Book

Reset

Find A Recipe

»

Go

Advanced Search

View My Recipe Book

Recipe Options

»

Convert to Metric

Servings:

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Nutritional Info

»

Table with 2 columns and 13 rows

(Per Serving)

Calories:

274 cals

Kilojoules:

1,147 kJ

Fat:

12.0 g

Carbohydrates:

23.0 g

Protein:

19.0 g

Cholesterol:

50.0 mg

Sodium:

209 mg

Saturated Fat:

2.0 g

Fiber:

2.0 g

Calcium:

27.0 mg

Total Sugars:

1.6 g

Note: A dash indicates no data is available.

table end

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" For if we believe that Jesus died and rose again, even so God will

bring with Him those who have fallen asleep in Jesus. Then we who are

alive and remain will be caught up together with them in the clouds to

meet the Lord in the air, and so we shall always be with the Lord. " (1

Thessalonians 4:14 & 17)

November 29, 2005

Vicki:

With all due respect and put most gently, as a diabetic (even if you

think you have it under control), blood glucose monitoring is not a

luxury -- it's a necessity. I know you can't feel the damage diabetes

can cause. But it eventually will catch up with you and you'll have

complications which, at the very least, will be an unpleasant nuisance

and, at worst, could kill you. Yes, a talking blood glucose monitor is

expensive -- $475 or so from the National Federation of the Blind's

materials Center. But what is this in comparison to your life?

You say you know what you can eat and what you cannot. I believe you.

But blood glucose levels are affected by all sorts of things -- from

whether you have a cold to how much stress you're under to what medinces

you're taking as well as what you've eaten. And studies have shown that

people are damned poor judges of what their blood glucose levels are.

The only way to know for sure is to measure and measure often. And if

you don't know what's going on with your blood glucose, you can't take

steps to correct problems and thus are placing yourself at risk of

diabetic complications.

If it were yur daughter that was diabetic, wouldn't you move Heaven and

Earth to get her a meter? Well, don't you suppose she feels the same way

about you?

In fact, I feel so strongly about this that if four others will go in

with me, I'll put in a hundred bucks and *buy* you a meter!

In this connection, you asked about Thanksgiving and what we diabetics

did. I'll tell you. I didn't eat desserts and I ate fewer potatoes and

more stuffing so I wouldn't go over my carb limit and I ate a ton of

turkey, lamb and cole slaw made with splenda. I had plenty to eat. And

if you ask how I resisted the desserts, I say this: the pleasures of

desserts are momentary; complications such as arteriosclerosis, strokes,

kidney failure and or lost limbs are for a lifetime!

If you don't control your diabetes, it will control you! And you won't

be very happy with the result!

Mike Freeman

> Thanks for responses, everyone, Si, I had my son doing it for me and then he

> got a job that brought him a coule of hours away. he taught my daughter how

> to do it but she isn't here much. So for now that is just the way it is, and

> from the months I had it done I have learned what things and what amounts

> bring up the sugar, so I can pretty much tell. I do hope at some point to

> look into the meters I can use myself but apparently they are expensive, how

> expensive I'm not sure.

> Vicki

> " For if we believe that Jesus died and rose again, even so God will bring

> with Him those who have fallen asleep in Jesus. Then we who are alive and

> remain

> will be caught up together with them in the clouds to meet the Lord in the

> air, and so we shall always be with the Lord. " (1 Thessalonians 4:14 & 17)

> thoughts and a recipe for you,

>

> Well, I am going to confess something, and wonder if anyone else had the

> same problem. I have done very well since July when I was diagnosed.

> Thanksgiving day something came over me. I ate like a pig, desserts and

> not just one, a lot of food, something I would never do since I have had

> diabetes. I wonder if I will never be able to handle thanksgiving.

> Does anyone have thoughts on this?

> now here comes your recipe and I haven't eaten any of it yet. Easy

> Chicken Pot Pie Heart-Friendly Recipe (Click for more information)

> Diabetes-Friendly Recipe (Click for more information) Low-Carb Recipe

> (Click for more information)

> Serves: 6 person(s)

>

> Preparation Time: 25 mins

> Cooking Time: 50 mins

> Extra Time: 30 mins (for pre-cooking chicken, if necessary)

>

> Yield: 6 x 1/6 pie servings

>

> Few meals warm the colder months quite like a piping hot, hearty pot

> pie!

>

> Suggestions:

> Although making a homemade pot pie may sound challenging, the short cuts

> in this version make it as easy as pie. And using just one crust keeps

> this recipe lower in fat and calories. It is a great way to use

> leftovers, too.

>

> * Note: to quick thaw frozen veggies, put them in a strainer and run hot

> water over them.

>

> Ingredients:

>

> 1 1/2 Tbsp all-purpose flour

> 1/2 cup + 3/4 cup fat-free, reduced-sodium chicken broth

> 1 tsp canola oil

> 2 cup chopped mushrooms

> 1 1/2 tsp chopped fresh thyme (or 1/4 tsp dried)

> 1 dash each of salt and pepper, to taste

> 1/2 package (10 oz) frozen mixed vegetables, thawed (carrots, corn and

> peas

> preferable) *

> 2 cup (12 oz) cooked skinless chicken breast, cubed

> 1 prepared pie crust, 9-inch

> 2 tsp fat-free milk

>

> Directions:

> Preheat the oven to 400ºF. In a small bowl, whisk together the flour and

> 1/2 cup of the broth. In a 2-quart saucepan, heat the oil over medium

> heat. Add the mushrooms and cook, stirring, 6 minutes, or until they are

> tender. Add the remaining broth, thyme, salt and pepper; and bring to a

> boil. Whisk in the flour mixture and cook, stirring constantly, for 3

> minutes, or until the mixture thickens. Stir in the mixed vegetables and

> chicken.

>

> Remove the pan from the heat and place the mixture in a 9-inch pie plate

> (with no crust on the bottom).

>

> Place the crust over top of the filling, press the dough to the edges of

> the pie plate and flute the edges. If you buy a pre-made pie crust

> already in the tin, thaw it and remove it from the tin. When you're

> putting it over the filling be sure to push the dough down around the

> pie plate. Cut two slits in the center of the crust and brush the top

> with milk. Bake in preheated oven for 30 to 40 minutes or until the

> crust is lightly browned.

>

> Variations:

> You can use turkey instead of chicken, or any type of veggies you like.

> Make one 9-inch or split the crust and make smaller individual pies.

>

> Serving suggestions are not included in the nutritional analysis.

>

> Author:

> American Institute for Cancer Research

> AICR

>

> Recipe Book Notes:

>

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> Nutritional Info

>

> »

>

> Table with 2 columns and 13 rows

> (Per Serving)

> Calories:

> 274 cals

> Kilojoules:

> 1,147 kJ

> Fat:

> 12.0 g

> Carbohydrates:

> 23.0 g

> Protein:

> 19.0 g

> Cholesterol:

> 50.0 mg

> Sodium:

> 209 mg

> Saturated Fat:

> 2.0 g

> Fiber:

> 2.0 g

> Calcium:

> 27.0 mg

> Total Sugars:

> 1.6 g

> Note: A dash indicates no data is available.

> table end

>

> SITE MAP |

> COMPANY |

> CONTACT US |

> ADVERTISING |

> PRIVACY POLICY |

> TERMS

>

> International:

> CalorieKing.com USA |

> DietClub.com.au Australia

>

> " For if we believe that Jesus died and rose again, even so God will

> bring with Him those who have fallen asleep in Jesus. Then we who are

> alive and remain will be caught up together with them in the clouds to

> meet the Lord in the air, and so we shall always be with the Lord. " (1

> Thessalonians 4:14 & 17)

>

November 29, 2005