Chicken and Vegetable Pot Pie

Copied from Real Simple's website

Ingredients:
-1 pound boneless, skinless chicken breasts
-1 tablespoon olive oil
-2 onions, chopped
-4 carrots, diced
-3 tablespoons all-purpose flour
-1/2 cup dry white wine
-2 cups 1 percent milk
-1 10-ounce package frozen peas
-1 tablespoon fresh thyme
-kosher salt and black pepper
-1 9-inch store-bought piecrust, thawed if frozen

Directions:
1) Heat oven to 400° F. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.
2) Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
3) Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Transfer to a shallow 1½- to 2-quart baking dish.
4) Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.

Serves 6
Nutritional Information
Per Serving
Calories 368
Fat 16g
Saturated Fat 4g
Cholesterol 46mg
Sodium 561mg
Protein 23g
Carbohydrate 37g
Fiber 4g

Weight Watchers Points: 8

Chicken with Roasted Sweet Potato Salad

Copied from Real Simple's website

Ingredients
-2 sweet potatoes (about 1 pound), peeled and cut into thin wedges
-1 red onion, thinly sliced
-3 tablespoons olive oil
-kosher salt and black pepper
-4 6-ounce boneless, skinless chicken breasts
-1 bunch spinach, thick stems removed (about 4 cups)
-2 tablespoons fresh lime juice

Directions
1) Heat oven to 425° F.
2) On a rimmed baking sheet, toss the potatoes, onion, 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast until tender, 20 to 25 minutes.
3) Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned and cooked through, 5 to 6 minutes per side.
4) In a large bowl, toss the warm potato mixture with the spinach, lime juice, and 1/4 teaspoon salt. Serve with the chicken.

Serves 4
Nutritional Information
Per Serving
Calories 388
Fat 14g
Saturated Fat 3g
Cholesterol 94mg
Sodium 811mg
Protein 39g
Carbohydrate 26g
Fiber 6g

Weight Watchers Points: 8

Crispy Chicken and Garlicky Collards

Copied from Real Simple's website

Ingredients:
-1 3 1/2-pound chicken, cut into 10 pieces and skin removed
-2 tablespoons Dijon mustard
-2 cups multigrain cereal flakes, crushed
-2 tablespoons olive oil
-kosher salt and black pepper
-2 bunches collard greens, thick stems removed and leaves cut into 1-inch strips
-2 cloves garlic, thinly sliced
-1 lemon, cut into wedges

Directions:

1) Heat oven to 400° F. In a large bowl, toss the chicken and mustard to coat.
2) In a separate bowl, mix the cereal, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper. Coat the chicken with the cereal mixture and bake on a baking sheet until golden and cooked through, 45 to 50 minutes.
3) Meanwhile, cook the collards in a large pot of boiling salted water until tender, about 10 minutes. Drain, rinse, and squeeze out the excess water.
4) Heat the remaining oil in a skillet over medium heat. Add the garlic, collards, and 1/4 teaspoon each salt and pepper. Cook for 2 to 3 minutes. Serve with the chicken and lemon.

Serves 4

Nutritional Information
Per Serving
Calories 395
Fat 15g
Saturated Fat 3g
Cholesterol 92mg
Sodium 468mg
Protein 37g
Carbohydrate 31g
Fiber 8g

Weight Watchers Points: 8

Chicken with Spinach and Mushrooms

Copied from Real Simple's website

Ingredients:
-2 tablespoons olive oil
-4 6-ounce boneless, skinless chicken breasts
-kosher salt and black pepper
-1 pound button mushrooms, quartered
-1 red bell pepper, cut into 1/2-inch pieces
-2 cloves garlic, chopped
-1/2 cup dry white wine
-2 bunches spinach, thick stems removed (about 8 cups)

Directions:
1) Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the chicken with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. Cook until browned and cooked through, 5 to 7 minutes per side. Transfer to a plate.
2) Return the skillet to medium-high heat and heat the remaining tablespoon of oil. Cook the mushrooms and pepper, tossing, for 3 minutes. Add the garlic and wine and cook until the mushrooms are tender and the wine is nearly evaporated, 2 to 3 minutes. Toss in the spinach and 1⁄2 teaspoon each salt and pepper. Serve with the chicken.

Serves 4

Nutritional Information
Per Serving
Calories 295
Fat 11g
Saturated Fat 2g
Cholesterol 94mg
Sodium 615mg
Protein 38g
Carbohydrate 7g
Fiber 2g

Weight Watchers Points: 6