This BOCA Chik'n Pot Pie recipe contains ready-to-use refrigerated pie crusts, frozen mixed vegetables, condensed cream of celery soup, ground black pepper, boca meatless original chik'n patties.
This is a recipe I made up by taking a few things from a couple different recipes to fit into our own tastes. I used a marinade on the chicken that is half western dressing amp; half italian dressing that our butcher store here at home makes...it is wonderful and a pink color...then just grill them up and slice onto your salad. You can use any marinated chicken breasts that fit your families tastes.
A flaky crust surrenders to a warm veggie-and-chicken mixture infused with a savory sauce. Even better, this makeover is smarter than the classic version. Dig deep.
Serving up a tasty meal for 2? Say so long to takeout. Toss snap peas and peppers with juicy steak, noodles and a peanut sauce for a surprisingly better-for-you dish.
Low-cal Mexican bake. Yes, really. Remind yourself you're eating smart as you dig into layers of tortilla, salsa, beef and veggies. (Your brain might tell you you?
This pastry-wrapped main dish is a creative way to use up your Thanksgiving leftovers. It combines turkey, stuffing, gravy, vegetables and cranberry sauce in individual "pot pies".
Cheddar and cream cheese make the filling silky, while chicken and veggies make it classic. Prep it in 15 minutes for a warm way to get the family to the table.
