Healthy Tips

Chicken Potpie with Biscuits

Ingredients
Filling
2 teaspoons canola oil
1 small onion, chopped
1 16-ounce bag frozen mixed vegetables, thawed
½ cup all-purpose flour
1 teaspoon dried thyme
1 14-ounce can reduced-sodium chicken broth
¾ cup nonfat milk
3 cups chopped cooked chicken breast (see Tip)
⅓ cup chopped flat-leaf parsley
½ teaspoon freshly ground pepper
¼ teaspoon salt
Biscuits
1 ¼ cups whole-wheat or white whole-wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1 ½ teaspoons sugar
¼ teaspoon salt
4 tablespoons cold unsalted butter, cubed
5 tablespoons canola oil
¾ cup nonfat milk

Step 1
To prepare filling: Heat oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add vegetables; cook, stirring, until hot, 2 to 3 minutes. Sprinkle with flour and thyme; stir to coat. Add broth and milk and stir until thickened, 4 to 6 minutes. Stir in chicken, parsley, pepper and salt. Transfer to a 9-by-13 inch (or 3-quart) baking dish.

Step 2
Preheat oven to 350 degrees F.

Step 3
To prepare biscuits: Whisk whole-wheat flour, all-purpose flour, baking powder, sugar and salt in a large bowl. Add butter and rub together with your fingertips until the mixture begins to look like cornmeal. Drizzle with oil and toss to coat. Drizzle with milk and mix together. Turn dough out onto a lightly floured surface and knead a few times. Roll or pat the dough into a 10-by-6-inch rectangle, then cut into 6 biscuits. (Or use a cookie cutter, if you prefer.) Place biscuits on top of the filling with equal space in between (they'll only partially cover the top).

Step 4
Bake the potpie until it is bubbling around the edges and the biscuits are light brown, 38 to 40 minutes. Let cool for 10 minutes before serving.

Source: eatingwell

Which type of pasta do you like?
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Italian Lemon Cookies

Ingredients
Ingredient Checklist
1 cup all-purpose flour, plus more for dusting
1 cup white whole-wheat flour
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
¼ cup unsalted butter, softened
½ cup whole milk
1 large egg
2 tablespoons grated lemon zest, plus 1/4 cup juice (from 2 lemons), divided
1 teaspoon vanilla extract
2 cups confectioners' sugar

Step 1
Position oven racks in upper and lower thirds of oven; preheat to 375°F. Line 2 large rimmed baking sheets with parchment paper.

Step 2
Whisk all-purpose flour, whole-wheat flour, granulated sugar, baking powder and salt together in a large bowl until combined. Add butter and beat with an electric mixer on low speed until the butter is completely blended into the flour mixture, about 1 minute. Add milk, egg, lemon zest and vanilla; continue beating on low speed until blended, about 1 minute, scraping down sides of bowl as needed. Chill the dough, uncovered, for 30 minutes.

Step 3
Using lightly floured hands, roll the dough into 24 (1-inch) balls and place 1 inch apart on the prepared baking sheets. Bake on the upper and lower oven racks until the edges are light golden and the tops are dry to the touch, 10 to 12 minutes. Cool on the pans for 5 minutes before transferring to wire racks to cool completely, about 30 minutes. (Reserve the baking sheets with parchment paper for glazing.)

Step 4
Whisk confectioners' sugar and lemon juice together in a small bowl until smooth. Place the cooled cookies, still on the wire racks, over the parchment paper-lined baking sheets. Drizzle the glaze (about 2 teaspoons per cookie) over the tops of the cookies.

Tips
Equipment: Parchment paper

To make ahead: Store in a single layer in an airtight container for up to 3 days.

Source: eatingwell

The Ingredients that you need to do Banana Nutella Crepe.
Butter for the crepes
1/4 cup Nutella
2 peeled and sliced bananas
Confectioners' sugar (optional)

For the crepe batter
0.5 cup flour
1 large egg
1 Tablespoon melted butter
Pinch of salt
6 Tablespoon low-fat milk
1/4 cup water

THE RECIPE TO MAKE IT
Heat a 10" nonstick pan over medium heat. Add enough butter to coat, then add 2 tablespoons of the crepe batter and swirl the pan to cover it in a thin, even film (use a rubber spatula to help, if needed).
Cook on the first side for 3 to 4 minutes, until the bottom takes on a deep golden brown color. Flip and slather a tablespoon of the Nutella down the middle of the crepe, then top with a scant quarter of the banana slices.

Cook for 3 to 4 minutes longer, until the bottom is golden brown.
Fold the crepe sides over the filling and slip onto a plate.
Top with a few slices of banana and a shake of confectioners' sugar if you like.
Repeat to make three more crepes.

Eat This Tip
We can all agree that Nutella is delicious. Bananas are a great go-to pairing, but that shouldn't stop you from trying a few new mix-ins. Here are a few recommendations to mix and match as you like. Don't be afraid to get creative!

Blueberries
Strawberries
Kiwis
Blackberries
Walnuts

Source: EatThis, NotThat