Living Loving Learning

Chocolate and Chicken….Yum!

In Lifestyle, Recipes on Wednesday, January 7, 2009 at 11:29 pm

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



  1. Yum! I am definitely trying that Kickin’ Chicken Pot Pie! I have been looking for an easier way to make these. My family loves Chicken Pot Pies but I dread making them. This is a super easy recipe! Thanks!!! I am always looking to save time in the kitchen.

  2. Hey you know where I live, right, just north of you and both these would suit me just fine. Dad

  3. Ali, would you please be my official meal planner?

  4. Yum is right….I bet those girls of your love those cupcakes!!

  5. Dusty I have to call Ali once a week when I am at the store and ask where stuff is=) She is the best!!! (plus she is a really good cook)

  6. Yum girl, those sound great, I am really going to try to do the weight watcher thing again, and my biggest fear is not having enough recipe ideas since I wont be going to meetings. so keep up the posts, so I can get good food choices, love ya girl.

  7. Sounds good. I’m glad this wasn’t “chocolate chicken” – that’s what I thought I was clicking to read. ugh.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: