Chocolate and Chicken....Yum!

As promised, two recipes from the Hungry Girl Cookbook.

Death by Chocolate Cupcakes



2 cups moist-style chocolate cake mix (half of an 18.25-oz. box)

Two 25-calorie packets diet hot cocoa mix

1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)

2 tbsp. semi-sweet mini chocolate chips

1 tsp. Splenda No Calorie Sweetener (granulated)

1/8 tsp. salt



Place chocolate chips and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer to chill for 25 minutes. Preheat oven to 350 degrees. Once cocoa has chilled, give it a stir, and mix with all other ingredients in a mixing bowl. Whip batter with a whisk or fork for 2 minutes. Spray a 12-cup muffin pan with nonstick spray, or line it with baking cups. Evenly spoon batter (which will be thin, but don't worry, your cupcakes will puff up!) into the pan. Place pan in the oven, and bake for 15 minutes. Cupcakes will look shiny when done. MAKES 12 SERVINGS 

Serving Size: 1 cupcake

Calories: 108

Fat: 2.5g

Carbs: 19g

Fiber: 1g

POINTS® value 2*

 

Kickin' Chicken Pot Pie 

8 oz. raw boneless skinless chicken breast; cut into bite-sized pieces



3 cups  Mixed Vegetables



1 can (10.75 oz.) Campbell's Condensed Soup, 98% Fat Free Cream of Celery



3 servings Pillsbury Reduced Fat Crescent Rolls (unprepared)



Preheat oven to 350 degrees. Saute chicken pieces for several minutes in a pan spritzed with nonstick cooking spray, until chicken is light brown/cooked but still tender; set aside. Heat frozen veggies in microwave according to package. Mix chicken, vegetables and soup together and put in a 9" round baking dish sprayed with nonstick cooking spray. Place dish in oven and bake for about 30 minutes or until hot and bubbly (stir about halfway through). While dish is cooking, unroll 3 crescent rolls. Combine pieces together with hands to make one large ball of dough. With a rolling pin, roll dough out into a circle to cover top of dish. Add dough to the top of the dish and cook for an additional 15 - 20 minutes or until top is golden brown. Serves 4.



Serving Size: 1/4th pie (approx. 7 oz.)



Calories: 210



Fat: 6g 

Carbs: 24g



Fiber: 2.5g



 *4 Points





Ali