LOW FAT VEGETABLE DIPS RECIPES RECIPES

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ROAST BEEF POT PIE RECIPE - BETTYCROCKER.COM



Roast Beef Pot Pie Recipe - BettyCrocker.com image

Making pot pies with Bisquick® mix is foolproof and delicious!

Provided by Betty Crocker Kitchens

Total Time 40 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 6

1 cup cubed cooked roast beef
1 jar (12 oz) beef gravy
1 bag (12 oz) frozen mixed vegetables
1/2 teaspoon seasoned salt
1 cup Original Bisquick™ mix
3/4 cup milk

Steps:

  • Heat oven to 400°F. In 3-quart saucepan, heat beef, gravy, frozen vegetables and seasoned salt to boiling, stirring constantly. Boil and stir 1 minute. Spread in ungreased 1 1/2-quart casserole.
  • In small bowl, stir together Bisquick mix and milk until well blended. Pour evenly over beef mixture.
  • Bake uncovered about 30 minutes or until light brown.

Nutrition Facts : Calories 230 , CarbohydrateContent 27 g, CholesterolContent 20 mg, FatContent 1 , FiberContent 4 g, ProteinContent 12 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 730 mg, SugarContent 6 g, TransFatContent 1/2 g

ITALIAN CHICKEN NOODLE SOUP RECIPE - BETTYCROCKER.COM



Italian Chicken Noodle Soup Recipe - BettyCrocker.com image

Liven up chicken noodle soup with a dash of basil and garlic-pepper blend.

Provided by Betty Crocker Kitchens

Total Time 35 minutes

Prep Time 35 minutes

Yield 6

Number Of Ingredients 11

1 tablespoon olive or vegetable oil
2 boneless skinless chicken breasts (about 1/2 lb), cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1 carton (32 oz) Progresso™ chicken broth (4 cups)
2 cups water
3 medium carrots, sliced (1 1/2 cups)
2 cups broccoli florets
1 1/2 cups uncooked medium egg noodles
1 teaspoon dried basil leaves
1/2 teaspoon garlic-pepper blend
1/4 cup shredded Parmesan cheese

Steps:

  • In 4-quart saucepan, heat oil over medium heat. Add chicken. Cook 4 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in onion. Cook 2 to 3 minutes, stirring occasionally, until onion is tender.
  • Stir in broth, water and carrots. Heat to boiling. Cook 5 minutes over medium heat. Stir in broccoli, noodles, basil and garlic-pepper blend. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes, stirring occasionally, until vegetables and noodles are tender.
  • Top each serving with cheese.

Nutrition Facts : Calories 170 , CarbohydrateContent 13 g, CholesterolContent 35 mg, FatContent 1 , FiberContent 2 g, ProteinContent 15 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 710 mg, SugarContent 3 g, TransFatContent 0 g

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From allrecipes.com
See details


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For a low fat vegetable soup, it's wonderful! I added more cabbage and used the whole 28 oz can of tomatoes because I love both. Don't use an aluminum pot because the metal …
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See details


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