Vegetable Pot Pie Recipe – WeightWatchers


Vegetable Pot Pie
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I found this recipe in a WeightWatchers magazine at the grocery . As I was sifting through these delightful pages of recipes, I was amazed to see such appetizing meals. I have never been on WeightWatchers, but know many who have. I’ve always wondered how they could lose weight and eat delicious meals at the same time. Seemed like an oxymoron to me. Out of all the tempting meals in this magazine, I chose this Vegetable Pot Pie to make. I loved this recipe because, as many of you know, I tend to eat more vegetarian than not. After reading the directions and ingredients, I was not too optimistic at the outcome. Frozen vegetables, fat free milk, low sodium-reduced fat soup didn’t sound appetizing at all. How wrong was I!!!!! This meal was absolutely one of the best meals I’ve made. Incredible!!!! Not only was satisfying, it was so tasty—even without meat. I can’t even imagine how rich it would taste if I didn’t add the fat free ingredients. And this is guilt free!!! Imagine that???? The only ingredients I added was, red pepper flakes and Italian seasoning. But that is personal. I think the dry sherry added a very sophisticated flavor. Michael loved this meal and can’t wait for leftovers tomorrow. He said he would order this from a restaurant if offered. Now that’s the ultimate compliment. This meal has a point value of 8 on the WeightWatchers scale. It serves 5. So if you need to make a meal for a family or need to have leftovers, choose this—you won’t be sorry.
Servings
5 People
Servings
5 People
Vegetable Pot Pie
Print Recipe
I found this recipe in a WeightWatchers magazine at the grocery . As I was sifting through these delightful pages of recipes, I was amazed to see such appetizing meals. I have never been on WeightWatchers, but know many who have. I’ve always wondered how they could lose weight and eat delicious meals at the same time. Seemed like an oxymoron to me. Out of all the tempting meals in this magazine, I chose this Vegetable Pot Pie to make. I loved this recipe because, as many of you know, I tend to eat more vegetarian than not. After reading the directions and ingredients, I was not too optimistic at the outcome. Frozen vegetables, fat free milk, low sodium-reduced fat soup didn’t sound appetizing at all. How wrong was I!!!!! This meal was absolutely one of the best meals I’ve made. Incredible!!!! Not only was satisfying, it was so tasty—even without meat. I can’t even imagine how rich it would taste if I didn’t add the fat free ingredients. And this is guilt free!!! Imagine that???? The only ingredients I added was, red pepper flakes and Italian seasoning. But that is personal. I think the dry sherry added a very sophisticated flavor. Michael loved this meal and can’t wait for leftovers tomorrow. He said he would order this from a restaurant if offered. Now that’s the ultimate compliment. This meal has a point value of 8 on the WeightWatchers scale. It serves 5. So if you need to make a meal for a family or need to have leftovers, choose this—you won’t be sorry.
Servings
5 People
Servings
5 People
Instructions
  1. Pre-heat oven to 425 degrees.
  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onions to pan; sauté 3 minutes or until tender. Add garlic and mushrooms; sauté 4 additional minutes or until mushrooms are tender.
  3. Add potato, mixed vegetables, and broccoli to mushroom mixture; cook 4 minutes or until vegetables thaw, stirring occasionally. Combine milk and soup, stirring with a whisk until smooth. Pour over vegetable mixture. Stir in sherry, salt, and pepper. Cook 2 minutes or until thoroughly heated. Pour filling into a 2 ½ quart baking dish.
  4. Roll out dough to fit the dish. Cut small slits in dough; place over filling, crimping edges to seal dough to edge of dish.
  5. Bake at 425 degrees for 25 minutes or until crust is golden and filling is bubbly.
Recipe Notes

(I added red pepper flakes and Italian seasoning to taste)

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Vegetable Pot Pie
Print Recipe
I found this recipe in a WeightWatchers magazine at the grocery . As I was sifting through these delightful pages of recipes, I was amazed to see such appetizing meals. I have never been on WeightWatchers, but know many who have. I’ve always wondered how they could lose weight and eat delicious meals at the same time. Seemed like an oxymoron to me. Out of all the tempting meals in this magazine, I chose this Vegetable Pot Pie to make. I loved this recipe because, as many of you know, I tend to eat more vegetarian than not. After reading the directions and ingredients, I was not too optimistic at the outcome. Frozen vegetables, fat free milk, low sodium-reduced fat soup didn’t sound appetizing at all. How wrong was I!!!!! This meal was absolutely one of the best meals I’ve made. Incredible!!!! Not only was satisfying, it was so tasty—even without meat. I can’t even imagine how rich it would taste if I didn’t add the fat free ingredients. And this is guilt free!!! Imagine that???? The only ingredients I added was, red pepper flakes and Italian seasoning. But that is personal. I think the dry sherry added a very sophisticated flavor. Michael loved this meal and can’t wait for leftovers tomorrow. He said he would order this from a restaurant if offered. Now that’s the ultimate compliment. This meal has a point value of 8 on the WeightWatchers scale. It serves 5. So if you need to make a meal for a family or need to have leftovers, choose this—you won’t be sorry.
Servings
5 People
Servings
5 People
Vegetable Pot Pie
Print Recipe
I found this recipe in a WeightWatchers magazine at the grocery . As I was sifting through these delightful pages of recipes, I was amazed to see such appetizing meals. I have never been on WeightWatchers, but know many who have. I’ve always wondered how they could lose weight and eat delicious meals at the same time. Seemed like an oxymoron to me. Out of all the tempting meals in this magazine, I chose this Vegetable Pot Pie to make. I loved this recipe because, as many of you know, I tend to eat more vegetarian than not. After reading the directions and ingredients, I was not too optimistic at the outcome. Frozen vegetables, fat free milk, low sodium-reduced fat soup didn’t sound appetizing at all. How wrong was I!!!!! This meal was absolutely one of the best meals I’ve made. Incredible!!!! Not only was satisfying, it was so tasty—even without meat. I can’t even imagine how rich it would taste if I didn’t add the fat free ingredients. And this is guilt free!!! Imagine that???? The only ingredients I added was, red pepper flakes and Italian seasoning. But that is personal. I think the dry sherry added a very sophisticated flavor. Michael loved this meal and can’t wait for leftovers tomorrow. He said he would order this from a restaurant if offered. Now that’s the ultimate compliment. This meal has a point value of 8 on the WeightWatchers scale. It serves 5. So if you need to make a meal for a family or need to have leftovers, choose this—you won’t be sorry.
Servings
5 People
Servings
5 People
Instructions
  1. Pre-heat oven to 425 degrees.
  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onions to pan; sauté 3 minutes or until tender. Add garlic and mushrooms; sauté 4 additional minutes or until mushrooms are tender.
  3. Add potato, mixed vegetables, and broccoli to mushroom mixture; cook 4 minutes or until vegetables thaw, stirring occasionally. Combine milk and soup, stirring with a whisk until smooth. Pour over vegetable mixture. Stir in sherry, salt, and pepper. Cook 2 minutes or until thoroughly heated. Pour filling into a 2 ½ quart baking dish.
  4. Roll out dough to fit the dish. Cut small slits in dough; place over filling, crimping edges to seal dough to edge of dish.
  5. Bake at 425 degrees for 25 minutes or until crust is golden and filling is bubbly.
Recipe Notes

(I added red pepper flakes and Italian seasoning to taste)

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