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1 15oz can pumpkin (not the pumpkin pie mix)

5 oz evaporated milk

3/4 cup Splenda

1 tsp. Cinnamon

1/4 tsp. cloves

1/2 tsp. ground ginger

2 eggs

Combine all the ingredients. Spray a pie pan with a little cooking spray. Pour the

pumpkin mixture directly into the pan. Bake at 375 for about 35 minutes or until firmly set.

8 servings, 1 POINT each

You won’t miss the crust. Add a big dollop of fat free Cool Whip!

SMOTHERED CHICKEN WITH PIEROGIES

1 dozen Mrs. T’s frozen Potato and Cheddar Cheese pierogies

1 can (10 3/4 oz) low-fat cream of chicken soup

1 can (4 oz) sliced mushrooms, drained

1 cup frozen peas

2 cups cubed or shredded cooked chicken

Preheat oven to 350. Spray a 2-quart casserole with cooking spray. Thaw pierogies inboiling water for 5 minutes, drain, and place in casserole di sh.

In a large saucepan, combine soup, mushrooms, peas and chicken. Cook, stirring, about5 minutes or until heated through. Pour over pierogi es. Bake 15 minutes.

4 servings, 7 POINTS each

A pierogie is like a Polish ravioli, a dough pillow filled with flavored mashed potatoes.

Look for them in the frozen foods section of your store. There are several kinds you cantry, but READ THE BOX. Not all pierogies have the same points. Feel free to use other kindsin this recipe, but make certain to re-calculate your points based on the kind of pierogiesyou use. The traditional way to serve pierogies is to fry them in a little butter and serve with pan fried onions.

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