Chicken Pot Pie

2-3 Chicken breasts, cubed, cooked and seasoned to taste (salt, pepper and garlic)

1 package Frozen mixed vegetables

2 packages Chicken gravy, make according to directions or 2 cans Cream of Chicken soup. Use whichever according to your taste.

1 Frozen Deep Dish pie shell

1 package Rolled Dough pie crusts (for the top)

Directions:
Mix Chicken, vegetables & gravy. Place in pie shell. Add the rolled dough crust for the top. Bake 400 degrees for 60 minutes or until crust is golden brown and pie is bubbly.

***This recipe is AWESOME to freeze and eat at a later time*** I used the Ziploc seal a meal bag and sucked all the air out of them. If you need clarification call me!!!

Once frozen don't forget to pull it out in the morning. Just making this as a note becuase I often forget to do this.

Location: Amy's Kitchen

Pineapple Teriyaki Pork Chops

Olive oil in a sprayer (not store-bought spray that contains propellant)
4 (4 oz) pork loin chops (boneless and 3/4" thick)
I just used pork chops (I guess I never knew the difference!) :0)
1 Teaspoon garlic powder
Salt, to taste
Ground black pepper, to taste
8 Teaspoons honey teriyaki marinade and sauce) they used Ken's Steak house Marinade & sauce) but I used Kraft Light Asian Toasted Sesame reduced-fat dressing
4 slices canned pineapple slices in juice, drained

Preheat the broiler. Line a small baking sheet with aluminum foil and lightly spray the foil with olive oil.

Lightly mist both sides of the chops with olive oil and season witht the garlic powder, salt, and pepper. Place the chops, not touching, on the prepared baking sheet and broil about 3" from the heat for about 2 minutes (be sure to leave the oven door open a crack when broiling). Turn the chops and brush or spread 2 teaspoons of the teriyaki marinade evenly over the top of each. Top with pineapple slices. Broil for 3 to 5 minutes longer, or until the pineapple and glaze brown lightly and the pork is barely pink inside. Serve immediately.

I served our dinner with 1/3 cup of brown rice each and some broccoli. It made a really good dinner.

Makes 4 servings
Per serving: 199 calories

Enchilada Chicken

4 (4 oz) chicken breasts, boneless & skinless
2 Teaspoons salt-free Mexican or Southwest seasoning
(I used Mrs. Dash Southwest Chiptole)
Olive oil spray
4 Tablespoons enchilada sauce, medium, mild or hot (I used mild)
(too mild for John, but I liked it)
2 ounces (1 cup) finely shreddred Cabot's 75% Light Cheddar Cheese..I can't find this so I had to improvise and use Walmart Taco Blend Cheese. It added a few more calories, but if you don't use as much cheese (which I don't like alot) you won't add too many calories.
2 Tablespoons fresh cilantro, chopped ( I only had dried cilantro) It still tasted very good. :0)

Preheat oven 350 degrees

Season each chicken breast evenly on all sides with the seasoning.

Place a large ovenproof nonstick skillet over high heat. When hot, lightly mist with the olive oil spray and add the chicken. Cook, turning once, for 1-2 minutes per side, or just until the chicken is golden brown on the outsides.

Remove the pan from the heat and top each with chicken breast with 1 Tablespoon of the enchilada sauce, followed by one-fourth of the cheese and one-fourth of the cilantro. Transfer the skillet to the oven and bake for 4 to 6 minutes, or until the chicken is no long pink inside and the cheese is melted.

Makes 4 servings
Per serving: 162 calories

**Biggest Loser Family Cookbook**

Black Bean & Corn Salsa

1 (19 oz) black beans, drained & rinsed
1/2 cup red onion, chopped
1 Tablespoon fresh cilantro, chopped
1 Tablespoon jalapeno pepper, diced (ribs & seeds removed)
1 Tablespoon lime juice
1/4 Teaspoon ground cumin
1/4 Teaspoon chili powder
1 Large tomato, chopped & seeded
1 garlic clove, minced
1 (12 oz) can kernel corn, drained or 1 1/2 cup frozen corn kernels (thawed)
1/2 Teaspoon salt

Combine All ingredients. Cover & Chill

**Serve with your favorite tortilla chips**

Found on the Internet