addictions & chicken pot pie cups

I realized why I don't blog that often. My list of addictions is growing:

1. Oliver (and those kissable cheeks)
2. Pinterest
3. Facebook
4. Blogs
5. Dexter marathons


Can I just say. wow.


At first, Pinterest was a complete overload of fabulousness. I immediately logged out on my first session. I was like ohmygoh. I started to ease myself in a little here and there. Now I log in with intent -- specific search topics. If not, I can easily spend 2+ hours doing absolutely nothing.

On to more pressing matters... I have been challenging myself to get back into a dinner groove. I took about a three month hiatus (okay make that four). I was trying to work through our fridge and freezer and now we are done to nothing. If you open our fridge today all you will find is two drawers of bottled water, Sprite, Coke Zero, numerous bags of shredded cheese, yo baby yogurt and a rogue container of OJ left over from Christmas brunch. It ain't pretty folks. I don't even think we have ketchup. Yea, its that bad. Like Pinterest, I am easing myself back into the reality that I have to provide dinner on a daily basis for me, husband and now, eating just about anything, child. It's hard I tell ya. I found a new recipe (on Pinterest of course) for Chicken Pot Pie Cups. Quick, easy and healthy -- you can't beat that. The nice thing about these cups is you can make different versions for each family member. Jake is a huge meat eater where as I can go veg a few times a week and not balk. I made all the same version for this first batch but plan on changing things up a bit moving forward. I'm adding this to my two week dinner rotation for sure.

CHICKEN POT PIE CUPS

Ingredients:
1 can of refrigerated reduced fat croissants (Pillsbury)
1 can of reduced fat cream of chicken soup
1&1/2 cups cooked chicken (more or less depending on your love of chicken)
1/2 teaspoon parsley flakes (or fresh)
1/2 teaspoon onion powder
veggies of choice - I used peas, carrots, corn, lima beans and broccoli

Heat oven to 400, spray muffin tin with cooking spray. Take croissant triangle and stretch just a bit to form a "cup" in each muffin hole. Mix all the ingredients together and spoon/fill each cup. Lace edges of croissant over the top and bake for 12-15 minutes. Super easy. Based on the above recipe, each cup was around 225 calories. 

The combinations for this are endless and cleanup was a snap. Loved the built in portion control. Husband approved -- he ate four.