Let it stand for about 10 minutes and cut it into wedges before serving.
Nutritional information per serving: Calories 384, Fat 19.4 g, Cholesterol 211 mg, Sodium 704 mg, Carbs 26.5 g, Fiber 4.8 g, Protein 26.1 g.
Vegetable Pot Pie
Use prepared whole-grain crust to make it easy for enjoying this wonderful pie dish. It is great for holiday meal.
Makes: 6 servings
Prep: 10 min
Bake: 40 min at 350°F
Cook: 10 min
Ingredients:-
4 medium potatoes
1 tbsp. plus 1 tsp of light olive-oil
1 medium carrot, sliced thinly
1 cup of broccoli, chopped finely
1 medium onion, sliced thinly
½ cup of low-fat milk, soy milk, or rice milk
2 tbsps. Of fresh parsley, minced (optional)
2 tbsps. Of white flour, unbleached
1(9-inch) prepared pie crust, preferably whole-grain
Salt, to taste
Freshly grounded pepper, to taste
½ cup of whole-grain bread crumbs
Directions:-
Cook the potatoes with skins till done. When they are cool enough peel them. Dice 2 potatoes and mash remaining. Set aside till needed.
Preheat oven at 350°F (175°C).
Heat 1 tbsp. of oil in a skillet. Add carrot and onion and sauté on medium heat till both become golden.
Add broccoli together with little water. Cover it and cook till broccoli becomes tender but not overcooked, for about 3-4 minutes.
Sprinkle flour into skillet and pour in milk, stirring continuously. Cook for 1 or 2 minutes, till the liquid slightly thickens and add both mashed and diced potatoes. Gently heat through. Stir in parsley; season it with salt and pepper. Pour this mixture into pie crust; pat in.
Place bread crumbs in a mixing bowl. Drizzle in remaining 1 tsp of oil; stir till the crumbs moistened evenly. Evenly sprinkle them over pie. Bake it for 35-40 minutes, or till the crust becomes golden. Remove it from oven and allow the pie to stand for about 10 minutes. Cut it into large wedges before serving.
Nutritional Information Per Serving: Calories 301, Fat 14 g, Carbohydrates 40 g, Cholesterol 1 g, Protein 6 g, Sodium 226 mg.
Cheesy Vichyssoise Pie
This is an elegant cheese and leek pie and it has a mashed-potato crust.
Makes: 4 servings
Prep: 10 min
Bake: 40 min at 375°F
Cook: 10 min
Ingredients:-
6 large eggs, divided
½ tsp of onion salt
1 cup of thinly sliced leeks
2 tbsps. Of water
2 cups of potatoes, mashed and cooled slightly
1 cup of Swiss or cheddar cheese, shredded
1 tbsp. of lemon juice
1 cup of milk
Dill sprigs (optional)
Directions:-
Beat 1 egg and onion salt together in a bowl. Add mashed potatoes. Stir till well blended. Spread it over bottom and sides of a lightly greased pie plate and set aside.
In a saucepan on medium heat, cook water and leeks covered, stirring in between, till tender, for about 8-10 minutes and drain. Add shredded cheese; spoon it into the prepared crust.
Beat remaining eggs, milk and lemon juice together till blended. Pour it over cheese and leeks.
Bake it in the preheated oven at 375°F, till puffed and a knife inserted at center withdraws cleanly, for about 30-40 minutes. Garnish it with some dill sprigs optionally.
Nutritional information per serving: Calories 357, Fat 17.8 g, Cholesterol 311 mg, Sodium 608 mg, Carbs 28.2 g, Fiber 0.5 g, Protein 22.0 g.
Yogurt Topped Veggie Pie
This quiche-like veggie pie is topped with the layers of sautéed mushrooms, sour cream and yogurt.
Makes: 6 servings
Prep: 10 min
Bake: 40 min at 350°F
Cook: 5 min
Ingredients:-
Pastry for 9-inch pie-crust
3 tbsps. Of butter
1 cup of green cabbage, shredded
1 cup of broccoli, thinly sliced
1 cup of onion, chopped
1 cup of carrot, thinly sliced
½ tsp of caraway seed, ground
½ tsp of basil
½ tsp of salt
¼ tsp of ground pepper
2 tbsps. Of dry white-wine
2 large eggs
2 tbsps. Of all-purpose flour
¾ cup of plain yogurt
1/3 cup of cream-style small-curd cottage cheese
¼ lb. of fresh mushrooms
¼ cup of dairy sour-cream
A dash of Paprika
Directions:-
Prepare pastry.
Melt the butter in a fry pan. Sauté the vegetables just till tender. Add spices. Remove it from heat; toss it with wine and flour.
Puree cottage cheese and eggs in a blender. Add this to the sautéed vegetables and mix well.
Spread it into the pastry-lined pie-plate.
Stir sour cream and yogurt till creamy. Spread it over top of the vegetable filling.
Wash and slice the mushrooms. Sauté them lightly in the butter; arrange them gently over top of the yogurt layer. Dust it with paprika.
Bake it in the preheated oven at 350°F, for about 40 minutes. Let it stand for 10 minutes prior to serving.
Nutritional information per serving: Calories 170, Fat 10.2 g, Cholesterol 84 mg, Sodium 357 mg, Carbs, 11.3 g, Fiber 1.9 g, Protein 7.8 g.
Zucchini Onion Crescent Pie
Refrigerated crescent dinner-rolls are used to form an easy and simple crust for this zucchini onion pie.
Makes: 6 servings
Prep: 10 min
Bake: 22 min at 350°F
Cook: 8 min
Ingredients:-
2 tbsps. Of margarine or butter
4 cups of zucchini, thinly sliced
2 tbsps. Of dry parsley flakes
1 cup of onions, chopped
¼ tsp of garlic powder
½ tsp of salt
½ tsp of ground pepper
¼ tsp of dry oregano leaves
¼ tsp of dry basil leaves
2 cups of mozzarella or Muenster cheese, shredded
2 large eggs, beaten well
1 (8 oz.) can of crescent dinner-rolls, refrigerated
2 tsp of prepared mustard
Directions:-
Preheat the oven at 375°F.
Melt the butter in a skillet on medium-high heat. Add onions and zucchini; cook, stirring, for 6-8 minutes or till tender. Add parsley flakes, garlic powder, salt, pepper, oregano and basil.
In a bowl, mix cheese and eggs; combine well. Add cooked vegetable mix.
Divide the dough into 8 triangles. Place them in an ungreased pie pan; press them over bottom and sides for forming crust. Press perforations firmly to seal. Spread the crust with prepared mustard. Evenly pour the egg mixture into the crust-lined pan.
Bake it for about 18-22 minutes or till knife inserted at center withdraws cleanly. Cover crust’s edge with foil strips during final 10 minutes of baking to prevent excess browning.
Let stand for 10 minutes prior to serving.
Nutritional information per serving: Calories 304, Fat 14.9 g, Cholesterol 94 mg, Sodium 702 mg, Carbs 25.9 g, Fiber 2.2 g, Protein 18.2 g.
Caribbean-style Gruyere and Spinach Pie
This Caribbean-style Gruyere and spinach pie is spicy and hot.
Makes: 6 servings
Prep: 10 min
Bake: 30 min
Ingredients:-
3 large eggs
¾ cup of milk
1 ½ cups (6 oz.) of Gruyere cheese, shredded
1 (10 oz.) pkg. of chopped spinach, frozen, thawed and then squeezed dry
2 tbsps. Of sun-dried tomatoes, chopped
1 ½ tsp of Caribbean-jerk seasoning
¾ cup of walnuts, coarsely chopped
1 (9-inch) frozen
pie crust (prepared or homemade)
10-12 thin slices (8 oz.) of Provolone Cheese
Directions:-
Whisk together milk and eggs in a bowl.
Except pie-crust, add remaining ingredients. Pour the mixture into pie crust.
Bake it in the preheated oven at 425°F for about 30 minutes or till golden brown.
Nutritional information per serving: Calories 517, Fat 38.7 g, Cholesterol 153 g, Sodium 657 mg, Carbs 16.5 g, Fiber 2.4 g, Protein 28.3 g.
Cheesy Spinach and Pasta Pie
This cheesy spinach and pasta pie is meatless and can be served for brunch along with warm muffins and fresh fruit.
Makes: 6 servings
Prep: 10 min
Bake: 45 min
Ingredients:-
1 (9 oz.) pkg. of Creamed Spinach, defrosted as per package directions
6 oz. of dry spaghetti, prepared as per package directions
6 large eggs, divided
1 tbsp. of vegetable oil
1 cup of mozzarella cheese, shredded, divided
1 cup of ricotta cheese
1/3 cup of onion, chopped
2/3 cup of fresh Parmesan cheese, grated
½ cup of half-and-half
¼ cup of fresh parsley, chopped
1 tsp of dry basil leaves, crushed
Directions:-
Preheat the oven at 375°F.
Mix oil, pasta and 2 beaten eggs in a bowl; press it onto bottom and sides of a pie plate.
Bake it for about 7-10 minutes or till set.
Mix creamed spinach, ricotta cheese, and ½ cup of mozzarella cheese, remaining eggs, onion, half-and-half, Parmesan, basil and parsley.
Spoon it into the pasta shell. Top it with the remaining mozzarella.
Bake it for about 30-35 minutes or till a knife inserted at center withdraws cleanly; cool it for about 10 minutes and serve.
Nutritional information per serving: Calories 338, Fat 18.0 g, Cholesterol 240 mg, Sodium 329 mg, Carbs 22.0 g, Fiber 1.2 g, Protein 23.0 g.
Tomato Herbal Pie
This tomato pie is delicious served cold or warm! Fresh herbs may be added for flavour.
Makes: 4 servings
Prep: 10 min
Bake: 30 min at 350°F
Ingredients:-
1 (9-inch) unbaked pastry shell
6 to 8 ripe tomatoes
1 medium onion
3/4 cup mayonnaise
1/3 cup grated mozzarella cheese
1/3 cup grated Parmesan cheese
Freshly ground black pepper, to taste
Fresh basil leaves, garnish
Fresh oregano, garnish
Directions:-
Preheat the oven at 350°F.
Bake pastry shell for about 8-10 minutes or till browned.
Slice the onion; place it in bottom of the pastry shell. Slice the tomatoes; arrange them over onions. Add pepper, to taste.
Mix Parmesan, mozzarella and mayonnaise in a bowl. Evenly spread the mixture over tomatoes.
Bake it for about 20-25 minutes or till golden brown. When cooked, garnish it with some fresh herbs.
Nutritional information per serving: Calories 332, Fat 22.8 g, Fat 5.3 g, Cholesterol 21 mg, Sodium 474 mg, Carbs 26.5 g, Fiber 3.2 g, Protein 8.2 g.
Egg and Bacon Pie
Egg and bacon is a combination made in the heaven. This pie is quick, simple and tasty served cold or warm.
Makes: 8 servings
Prep: 15 min
Bake: 42 min at 350°F
Cook: 9 min
Ingredients:-
4 slices of turkey bacon
1 tsp of olive oil
2 cloves of garlic, minced
½ red onion, chopped
5 large eggs
5 large egg whites
2 tbsps. Of all-purpose flour
1 -2 tbsps. Of fresh dill, chopped
1 -2 tbsps. Of fresh dill, chopped
½ tsp of salt
½ tsp of black pepper
2 plum tomatoes, sliced
1 cup (4 oz.) of partly-skimmed mozzarella cheese, shredded
2 tbsps. Of Parmesan cheese, grated
Directions:-
Preheat the oven at 350 F. Coat a pie plate using cooking spray; set aside.
Cook the bacon in a non-stick skillet on medium heat till browned. Remove it from skillet; dice it.
Add oil to same skillet. Add garlic and onion and cook, stirring frequently, for 2 minutes or till onion becomes softened. Transfer it to a bowl.
Add eggs whites, egg, flour, milk, salt, pepper and dill and whisk till smooth. Add mozzarella and diced bacon; pour it into the prepared pie-plate. Top it with tomato slices and sprinkle tomatoes with Parmesan.
Nutrition Information per serving: calories 143, fat 7 g, cholesterol 146 mg, sodium 400 mg, carbs 6 g, protein 13 g.
Chicken and Spinach Pie
This chicken and spinach pie is all-in-one protein-rich meal.
Makes: 8 servings
Prep: 30 min
Bake: 45 min at 375°F
Cook: 18 min
Ingredients:-
2 tbsp. of unsalted butter
1 large onion
3 (10 oz.) pkg. of chopped spinach, frozen and thawed
2 ¼ lb. of ground chicken
1½ tsp of salt
1 tsp of black pepper
¼ tsp of red-pepper flakes
1½ cups of feta cheese, crumbled
½ tsp of ground nutmeg
1 tbsp. of fresh oregano, chopped
4 eggs, lightly beaten
8 sheets (18 x 13 inches) of Phyllo dough, thawed and halved crosswise
Directions:-
Heat the oven at 375 F. Coat a baking pan using non-stick cooking spray. Melt the butter in a skillet on high heat. Add onion; reduce the heat to a medium; cook for 5 minutes. Add chicken; cook for 8 minutes, till no longer pink. Add salt, pepper, red pepper flakes, nutmeg and spinach; cook for 5 minutes. Transfer it to a bowl. Add cheese, oregano and eggs.
Place one ½ sheet of Phyllo at bottom of the pan. Coat it using cooking spray. Repeat this with 7 more ½ sheets and coat each sheet. Spread the spinach mixture on top. Repeat this with remaining 8 ½ sheets. Cut the top layer into 8 equal pieces.
Bake in oven at 375 for about 45 minutes, till top becomes browned. Re-cut and serve.
Nutrition Information Per serving: cal. 453, fat 27 g, cholesterol 261 mg, sodium 1194 mg, carb 19 g, fiber 4 g, pro 37 g.
Zucchini-Cheeseburger Pie
Flaky crust of this delicious pie recipe makes at top. A zucchini and beef mixture followed by Italian cheese layer make the tasty filling underneath.
Makes: 6 servings
Prep: 10 min
Bake: 25 min at 400°F
Cook: 6 min
Ingredients:-
¾ lb. of lean ground beef
1 onion, chopped
½ tsp of salt
¼ tsp of black pepper
1 (about 6 oz.) zucchini, shredded
½ cup of low-fat biscuit mix (like Bisquick)
1 cup of Italian-cheese blend, shredded
1 cup of milk
2 eggs
Directions:-
Heat the oven at 400 F. Spray a pie plate using non-stick cooking spray.
Spray a non-stick skillet using non-stick cooking spray; heat on medium-high heat. Add ground beef. Stir in zucchini and onion; cook for about 6 minutes, stirring in between. Season it with pepper and salt.
Spread the beef mixture in prepared pie plate. Sprinkle cheese on the top.
In a bowl, whisk together biscuit mix, eggs and milk till smooth. Pour this mixture on beef mixture.
Bake in oven at 400 for about 25 minutes or till knife inserted withdraws cleanly. Allow it to cool for about 5-10 minutes. Cut it into 6 wedges. Serve them along with green salad.
Nutrition Information per serving: cal 239, fat 11 g, cholesterol 123 mg, sodium 441 mg, carb 13 g, fiber 1 g, protein 21 g.
Shredded Beef
Shepherd's Pie
This classic pie recipe is an easy and quick way for turning leftover roasted beef into tasty dinner.
Makes: 4 servings
Prep: 10 min
Cook: 5 min
Bake: 30 min at 350°F
Ingredients:-
2 cups of beef broth
2 tbsp. of flour
1 (10 oz.) box of frozen carrots and peas, thawed
½ tsp of dry oregano
2½ cups (about 9 oz.) of pot roast, shredded
1 (21 oz.) pkg. of mashed potatoes, prepared (like Country Crock)
Paprika, for sprinkling
Directions:-
Heat the oven at 350 F. Coat a casserole using non-stick cooking spray. Whisk together flour and beef broth in a saucepan. Heat till simmering, for about 4 minutes; simmer for 1 minute or till thickened.
Add pot roast, thawed carrots and peas, and oregano. Spoon this mixture into prepared casserole.
Heat potatoes according to package directions. Spoon it over the top of the meat mixture; sprinkle the potatoes with some paprika. Bake in oven at 350 F for about 30 minutes. Let it stand for 15 minutes prior to serving.
Nutrition Information per serving: cal 389, fat 18 g, cholesterol 61 mg, sodium 1105 mg, carb 35 g, fiber 6 g, pro 21 g.
Chicken and Mixed Veg Pot Pie
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