(please excuse the bowl- this was from our first set of "china"- thanks Aunt Christine and Uncle George!)Summer's coming to an end (moment of silence...), and it is time for us to get back on the wagon. We have been having a blast this summer, spending a ton of time with family and friends at the beaches of the East Coast. And of course, being completely indulgent in our eating habits- crab balls, lobster rolls, ice cream sundaes, the list goes on. Matt actually had a two day FOOD hangover this past week! So on the way back from our final trip to the beach this summer, I stopped and picked up the latest Cooking Light magazine. I planned out our week's meals using some ideas from the mag and some recipes I have saved from the past.
For the first night of our healthier eating, I chose an Ellie Krieger recipe, Chicken and Biscuit Pot Pie, that I had stashed in my recipe book. I love Ellie and how she rounds out all of her recipes with yummy nutritious ingredients. This recipe is creamy and comforting, but the fresh veggies keep it light with a crunch. I would recommend making this on a weekend (this is a perfect Sunday dinner), as it is a bit time consuming for a work night. I did not make any changes, so I will link you directly to the original recipe:
foodnetwork.com
