1/2 cup of the following: broccoli,snap peas,Bok Choy,carrots,water chestnuts,cauliflower, mushrooms 1 cup chicken broth, 1 tsp. cumin, 1 tsp sweet basil, 1/2 tsp powdered garlic or 1 tsp fresh minced garlic,2 tsp corn starch,2 tsp whole wheat flour,2 slices of no fat Swiss cheese. 2 tsp parm (optional)2 tsp Frenches French fried onions (optional)
Instructions
Cut all of the veggies in bite size pieces except sugar snap peas, leave whole.Saute'in nonstick pan with Olive oil spray. You do not want to brown these so cook until tender but firm. Add small amounts of broth to tenderize.Add seasonings.Add all remaining broth,into which corn starch has been added. Bring to boil.Set aside.Dust,salt and pepper proteins with flour. Meat will not be "floured" and may be moist but this flour will keep meat moist and tender.Cook in saute' pan with spray olive oil.Add veggie mixture.On a large cookie sheet sprayed with spray(butter) place 1/2 of phyllo sheet on each end of sheet,spray with butter spray lightly,repeat. Add meat veggie mixture,dividing between the two"pies".Top with swiss cheese slice. Layer other two sheets on top,spraying in between sheets. Fold the pastry up around the edges and each pie will be round. Bake in pre-heated 350 degree oven for 15-20 min. until golden brown. Serve with a side dish of your choice.
Special Notes
If you have extra points,sprinkle with 1 tsp of grated Parm and 1 tsp of Frenches French Fried Onions.
NOTE* check your ovens heat.If it tends to cook quicker,reduce cooking time.I used shrimp,scollops and imitation crab, fresh crab in small amounts to make up my seafood dish. When I made this with chicken, I used thigh meat but breast is a better choice.BOTH were delicious!! enjoy
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