Today I made two separate meals out of my Weight Watchers Cookbook. I made the Pastitsio(page 290) and the Shepherds Pie (page 157). You may be wondering why I cooked two. I have noticed that if I eat two WW meals on any given day I stay well within my calories. The Pastitsio was good but the Shepherds pie was great, so I will detail that meal for you.
1 tablespoon of butter
2 tablespoons all-purpose flour
1 cup low sodium chicken broth
1 teaspoon salt
1/4 cup water
2 cups cubed cooked chicken breast
2 carrots, peeled, sliced and blanched
1 cup chopped cleaned spinach leaves
1 onion, finely chopped
1/2 cup frozen corn kernels
1/2 cup evaporated fat-free milk
1 teaspoon dried thyme
1/2 teaspoon ground marjoram
3 medium russet potatoes, cooked, peeled, and mashed
1 tablespoon grated Parmesan cheese
1/4 teaspoon paprika
1. In a medium nonstick saucepan over medium heat, melt the butter. Sprinkle with 1 table-spoon of the flour; cook, stirring constantly, 2 minutes. Whisk in the broth, salt, and water; bring to a boil. Reduce heat and simmer, stirring constantly, until thickened, 3-4 minutes.
2. Preheat oven to 400 degrees; spray a 2-quart casserole pan with nonstick cooking spray.
3. In a large bowl, combine the chicken and the remaining tablespoon of flour. Stir in the carrots, spinach, onion, corn, milk, thyme, marjoram, and the sauce. Transfer to the casserole pan. Top with the potatoes, spreading with the cheese and paprika. Bake until bubbling and the potatoes are golden, 30-35 minutes.
Serves 4, 6 weight watchers points per serving
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