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Ingredientes
- 1 1/2 c. skim lowfat milk
- 3/4 c. low-fat baking mix
- 2 whl egg whites
- 1/2 tsp extra virgin olive oil
- 1 lb grnd chicken breast, skinless, cooked
- 1/2 c. onions, minced
- 1/2 c. bell peppers, minced
- 1/8 tsp black pepper
- 2 Tbsp. low-fat baking mix
- 1 Tbsp. worcestershire sauce
- 1 c. fat-free cottage cheese
- 1 c. fat-free cheddar cheese, grated
Direcciones
- Preheat oven to 375. Prepare a 8" square baking pan with cooking spray and flour; set aside.
- To prepare crust, combine lowfat milk, 3/4 c. baking mix, and egg whites till soft dough forms; beat vigorously. Gently smooth dough into a ball on floured surface. Knead 5 times. Roll dough 2" larger than pie pan. Ease into pie pan and flute edges; set aside.
- To prepare filling, heat oil over over medium heat in a skillet. Add in chicken, onions, and bell peppers. Cook till chicken is no longer pink and vegetables are tender. Stir in black pepper, remaining baking mix, and worcestershire sauce. Spoon into pie crust. Pour cottage cheese over chicken mix.
- Sprinkle with cheddar cheese. Bake for 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 8 servings | |
| Calories 195 | |
| Calories from Fat 99 | 51% |
| Total Fat 11.13g | 14% |
| Saturated Fat 5.21g | 21% |
| Trans Fat 0.05g | |
| Cholesterol 52mg | 17% |
| Sodium 267mg | 11% |
| Potassium 259mg | 7% |
| Total Carbs 5.01g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 3.9g | 3% |
| Protein 18.2g | 29% |
