Black Bean Dip, Chicken Pot Pie Soup and Oreo Pie
Here are a few new recipes I’ve been trying on my low-fat diet. They use common and very economical ingredients.
This fat-free black bean dip has the creamy taste of beans, the bold flavor of cilantro and a sweet aftertaste thanks to the yogurt in the recipe. It makes a great appetizer, and tastes fabulous with baked pita chips.
These Pita Chips also go great with soup, which is our main course below. After baking the chips, I sprinkle salt on top for extra flavor. I store them in a gallon-size plastic bag to keep them fresh.
I tend to cook with what I have on hand. I hate going to the store to buy ingredients for one meal. So that’s where this soup came from. There are lots of varieties to this soup online. The great thing is you can’t make it wrong. Whatever you have on hand that you think would be good in the soup will probably work.
Chicken Pot Pie Soup
½ cup fat-free chicken broth
4 frozen chicken tenderloins
1 can mushroom soup
1 can sliced potatoes (do not drain)
½ package frozen mixed vegetables
Mix all ingredients in a slow cooker and cook on high until chicken is completely done (about 4 hours). Serve with baked pita chips.
Pudding pies are my husband’s favorite because they’re light and naturally low fat. And pudding pies have come a long way. Kraft has Oreo pie shells and Oreo flavored pudding with oreo chunks! And the pie is just as low fat as the other pudding pie recipes (about 5g fat in the pie shell and almost fat-free pudding).