PIE
Page 45
This is a budget-friendly pie recipe with chicken, mixed veggies, and a flaky pie crust.
Makes: 6 servings
Prep: 20 min
Cook: 22 min
Bake: 35-40 min at 350°F
Ingredients:-
¾ tsp of salt
½ tsp of black pepper
4 tsp of olive oil
1 cup of onion, chopped
¾ cup of celery, chopped
1½ lb. of boneless and skinless chicken-breasts, cut into bite-sized pieces
1/3 cup of all-purpose flour
1 can (14½ oz.) of fat-free chicken broth
2 cloves of garlic, chopped finely
1½ cups of low-fat (1%) milk
1½ cups of baby carrots, quartered
½ lb. of green beans, chopped
2 red-skinned potatoes, cut into pieces of ½ -inch
1 tsp of rubbed sage
2 tbsp. of parsley, chopped
4 sheets of Phyllo dough, frozen and thawed
¼ cup of Parmesan cheese, grated
Directions:-
Heat the oven at 350 F. Coat a baking dish using non-stick cooking spray.
Heat 2 tsp of oil in non-stick skillet on medium-high heat. Season the chicken with each of ¼ tsp of salt and pepper. Cook for 8 minutes, turning in the middle of cooking time. Transfer it to the plate.
Add the remaining oil, celery and onion; cook for 3 minutes. Stir in flour and garlic and cook, stirring continuously, for 1 minute. Gradually add in milk and broth. Cook, while stirring, till the mixture boils.
Add potatoes, green beans, carrots, remaining pepper and salt. Cover it; cook over medium-low, stirring in between, for 10 minutes. Add chicken, sage and parsley. Spoon it into the prepared baking pan.
Unroll Phyllo. Place a sheet on the top of the chicken mixture; lightly coat it using cooking spray. Sprinkle it with 1 tbsp. of cheese. Repeat layering. Tuck the Phyllo edges inside the rim of the baking pan.
Place the baking pan on baking sheet; bake in oven at 350 F for about 35-40 minutes or till filling becomes bubbly. Let it stand for 10 minutes.
Nutrition Information per serving: cal.341, fat 8 g, cholesterol 75 mg, sodium 711 mg, carb 32 g, fiber 3 g, pro 35 g.
Chili Corn-Chip Pie
This is a healthier version of the Fritos Chili Pie. It is often served at festivals, fairs, and sporting events.
Yields: 4 servings
Total time: 40 Minutes
Ingredients:-
Cooking spray
1 lb. of ground sirloin
6 cloves of garlic, minced
1¼ cups of onion, chopped
½ tsp of ground cumin
1/8 tsp of kosher salt
½ tsp of ground red-pepper
1 tbsp. of tomato paste, no-salt-added
1/3 cup of water
1 cup of fat-free, low-sodium beef broth
4 oz. of lightly-salted corn chips (like Fritos)
1 (10 oz.) can of diced green chiles and tomatoes, undrained
¼ cup of fat-free sour cream
1/3 cup (1½ oz.) of sharp cheddar-cheese, shredded
½ cup of green-onion tops, diagonally sliced
Directions:-
Heat a skillet on medium-high heat. Coat the pan using cooking spray. Add the beef; sauté for 5 minutes, stirring it to crumble. Remove the beef and drain. Add the onion to the pan; sauté for 4 minutes, stirring in between. Add the garlic; sauté for 1 minute, stirring continuously. Add beef, cumin, salt, and pepper.
Add tomato paste; cook for 1 minute, stirring in between. Add1/3 cup of water, broth, and tomatoes; bring it to boil. Reduce the heat to a medium; simmer for 15 minutes or till slightly thick, stirring in between. Remove it from heat.
Place 1 oz. of chips in 4 bowls; top each with 2/3 cup of beef mixture, 2 tbsp. of cheese, and 1 tbsp. of sour cream. Sprinkle each bowl with 2 tbsp. of green onions.
Nutritional Information per serving: Calories 414, Fat 21.9 g, Protein 24.5 g, Carbohydrate 29.2 g, Fiber 3.2 g, Cholesterol 68 mg, Sodium 682 mg, Calcium 160 mg.
Moroccan-Style Shepherd's Pie
In this pie recipe, sweet potatoes give a fine foil for flavored lamb, earthy spices, and tangy olives.
Yields: 4 servings
Total time: 1 Hour, 24 Minutes
Ingredients:-
1 tbsp. of olive oil
1 lb. of bone-in lamb shoulder, trimmed and cut into 1/2-inch pieces
½ tsp of kosher salt, divided
1½ cups of onion, chopped
1 tsp of ground cumin, divided
1 tbsp. of tomato paste
1½ cups of fat-free, low-sodium chicken broth
4 cloves of garlic, minced
1/3 cup of pimiento-stuffed green olives, sliced
1/3 cup of raisins
½ cup of water
½ tsp of ground cinnamon, divided
½ tsp of ground red pepper
¼ tsp of ground turmeric
2 tbsp. of honey
4 cups of peeled sweet potato, chopped
1 cup of frozen green peas
1 large egg, beaten lightly
Cooking spray
Directions:-
Preheat the oven at 350°.
Heat a skillet on medium-high heat. Add oil to pan. Sprinkle the lamb evenly with ½ tsp of ground cumin and ¼ tsp of salt. Add the lamb to the pan; sauté for about 4 minutes and turn to brown on all the sides. Remove the lamb from the pan. Add the onion to the pan; sauté for 3 minutes, stirring in between. Add the garlic; sauté for about 30 seconds, stirring continuously. Add tomato paste; sauté for 30 seconds, stirring regularly.
Add the chicken broth and ½ cup of water to the pan; bring to boil, scraping the pan for loosening browned bits. Return the lamb to the pan. Stir in honey, olives, and raisins, remaining ½ tsp of ground cumin, red-pepper, and turmeric. Add 1/8 tsp of ground cinnamon. Reduce the heat; simmer for about 30 minutes, stirring in between. Remove it from heat; add peas.
Cook the potato in saucepan with boiling water for 10 minutes or till tender and drain. Cool for about 5 minutes. Place the potato in the bowl. Sprinkle the potato with remaining ¼ tsp of salt and 3/8 tsp of ground cinnamon. Beat the potato in a mixer until smooth. Add the egg; beat till combined. Spoon lamb mixture in 4 (10 oz.) ramekins; evenly spread the potato mix over the lamb mixture. Place the ramekins on the baking sheet; bake in oven at 350° for about 25 minutes or till bubbly.
Nutritional Information per serving: Calories 515, Fat 22 g, Protein 22.1 g, Carbohydrate 58.3 g, Fiber 7.9 g, Cholesterol 105 mg, Sodium 885 mg, Calcium 112 mg.
Green-Chili Tamale Pie
This Green-Chile Tamale Pie combines together sirloin and a large amount of vegetables in tender crust for a comforting and stand-alone dish.
Yields: 4 servings
Total time: 1 Hour, 10 Minutes
Ingredients:-
1 cup of masa harina
¼ tsp of ground red-pepper
1 tsp of kosher salt, divided
1 tbsp. of olive oil
8 oz. of ground sirloin
1 cup of boiling water
3 cloves of garlic, minced
1 poblano chile, deseeded and chopped
1½ cups of onion, chopped
8 oz. of tomatillos, chopped
½ tsp of black pepper, freshly ground
1 cup of baby lima-beans, frozen
½ tsp of baking powder
2 tbsps. of butter, melted
¼ cup (1 oz.) of queso fresco, crumbled
4 lime wedges
2 tbsps. of fresh cilantro, chopped
Directions:-
Preheat the oven at 400°.
Mix masa harina, ¼ tsp of salt, and red pepper and stir with a whisk. Add 1 cup of boiling water with masa mixture; stir till soft dough is formed. Cover till ready to use.
Heat a cast-iron skillet on medium-high heat. Add oil to the pan. Add the beef to the pan; cook for 5 minutes or till browned and stir to crumble. Add garlic, onion, poblano chile
, remaining ¾ tsp of salt, and pepper to the pan; sauté for 5 minutes or till onion becomes tender, stirring often. Add lima beans and tomatillos to pan; cook for about 2 minutes. Remove it from heat.
Add baking powder and butter to the masa mixture and stir till smooth. Dollop the batter on filling, and spread it evenly. Cover the pan with z foil; bake in oven at 400° for about 30 minutes. Uncover it; bake for 10 more minutes or till crust becomes lightly brown around the edges. Remove it from oven; let it stand for 3 minutes. Sprinkle it with cilantro and queso fresco; serve it garnished with 4 lime wedges.
Nutritional Information: Calories 378, Fat 15.2 g, Protein 20.5 g, Carbohydrate 43.4 g, Fiber 8.6 g, Cholesterol 50 mg, Sodium 643 mg, Calcium 154 mg.
English Cottage Cheesy Pie
The upper crust is formed by mixing mashed potatoes with cheddar cheese for this English pub food staple.
Yield: 6 servings
Total Time: 40 minutes
Ingredients:-
1 tbsp. of all-purpose flour
1 tbsp. of butter, softened
1½ cups of onion, chopped
½ cup of carrot, chopped
Cooking spray
1 (8 oz.) pkg. of button or cremini mushrooms, sliced thinly
2 tbsp. of tomato paste, no-salt-added
1 lb. of extra-lean ground beef
¼ tsp of black pepper, freshly ground
¼ cup of fresh parsley, chopped
1 cup of fat-free, low-sodium beef broth
1 tbsp. of fresh thyme-leaves
3 cups of mashed potatoes
½ tsp of salt
¾ cup (3 oz.) of low-fat sharp white cheddar-cheese, shredded, divided
Paprika (optional)
Directions:-
Preheat the oven at 350°.
Combine butter and flour; stir well. Heat a non-stick skillet on medium-high heat. Coat the pan using cooking spray. Add carrot and onion; sauté for 5 minutes. Add the mushrooms; sauté for about 5 minutes or till lightly browned. Remove veggies from skillet. Add the beef to the pan; cook for 5 minutes or till browned and stir to crumble. Add tomato paste; cook for 3 minutes. Add pepper and broth. Return veggies to pan; bring it to simmer. Add thyme, parsley, and salt. Add the flour mixture; cook for a minute or till thick, while stirring continuously.
Spoon the meat mixture in a baking pan coated using cooking spray and spread evenly. Combine potatoes and half the cheese; evenly spread potato mixture over the meat mixture. Top it with the remaining cheese. Sprinkle it with paprika, if desired. Bake in oven at 350° for about 20 minutes or till bubbly.
Nutritional Information per serving : Calories 288, Fat 10 g, Protein 24.1 g, Carbohydrate 29.9 g, Fiber 4 g, Cholesterol 60 mg, Sodium 626 mg, Calcium 164 mg.
Spinach-Pie with Pine Nuts and Raisins
This savory veg pie is full of taste and is very elegant for any special occasion.
Yield: 8 servings
Total Time: 1 hour 18 minutes
Ingredients:-
1/3 cup of olive oil, divided
2 cups of onion, minced
½ cup of golden raisins
2 cups (8 oz.) of goat cheese, crumbled
5 (9 oz.) pkg. of fresh spinach
1/3 cup of pine nuts, toasted
12 sheets of Phyllo dough, frozen and thawed
½ tsp of kosher salt
¼ tsp of black pepper, ground
Cooking spray
Directions:-
Preheat the oven at 400°F.
Heat 3 tbsp. of oil in a Dutch oven on medium heat. Add the onion to the pan; cook for 5 minutes or till browned, stirring in between. Add fresh spinach, 1 bag at once; cook for 3 minutes or till spinach is wilted, stirring regularly. Simmer the spinach mixture for 40 minutes or till liquid is evaporated. Add raisins. Remove it from heat; cool it completely. Add cheese, nuts, pepper, and salt.
Press 1 Phyllo sheet in bottom and sides of a baking dish greased with cooking spray; lightly coat the Phyllo using cooking spray. Repeat this with 7 Phyllo sheets. Spread the spinach mixture in a layer onto Phyllo. Place 1 Phyllo sheet on cutting board; lightly brush them with 1½ tsp of oil. Repeat this with remaining 3 Phyllo sheets and remaining 1½ tbsp. of oil. Place Phyllo layer on spinach mixture; tuck edges to enclose the spinach completely. Bake in oven at 400° for about 30 minutes. Remove it from oven; let it stand for 15 minutes.
Nutritional Information: Calories 363, Fat 21.8 g, Protein 14.9 g, Carbohydrate 31.9 g, Fibre 6.4 g, Cholesterol 13 mg, Sodium 480 mg Calcium 300 mg.
Mexican-style Shepherd's Pie
This recipe is Mexican version of Shepherd's Pie which is very popular in UK. It is quick, easy and cheap! Serve it with tossed green-salad for a nice family meal!
Yields: 8 servings
Prep time: 20 min
Cook time: 40 min
Ingredients:-
1½ lb. of ground beef
1 onion, chopped finely
Salt and pepper, to taste
Garlic powder, to taste
1 (1.25 oz.) pkg. of taco-seasoning mix
1 (14.5 oz.) can of diced tomatoes
1 (11 oz.) can of whole-kernel corn, drained
¾ cup of hot water
1 (8.5 oz.) pkg. of corn-muffin mix
1 (2.25 oz.) can of black olives, sliced (optional)
1 cup of Cheddar cheese, shredded (optional)
Directions:-
Preheat the oven at 400 F. Spray a baking dish using cooking spray.
Place onion and beef in skillet on medium heat. Cook till beef becomes brown and onion becomes tender. Drain the grease. Season it with salt, pepper and garlic powder. Add tomatoes; cook for 5 minutes. Add water and taco seasoning. Bring it to boil, reduce the heat to a low, and continue to cook for 5 minutes, till thickened. Transfer it to prepared baking pan, and top it evenly with the corn.
Prepare corn-muffin mix as per package directions. Spread it evenly over corn layer in baking dish.
Bake it for 20 minutes in preheated oven, or till golden and puffed. Garnish it with cheese and olives.
Nutrition information per serving: Calories 407 kcal, Fat 19.8 g, Carbs: 33.9g, Protein: 22.6 g, Cholesterol 71 mg, Sodium 1223 mg.
Speedy Cheeseburger Pie
This is great for a dinner meal and is a perfect dish for those who want to try something new.
Yields: 8 servings
Prep: 20 min
Cook: 30 min
Ingredients:-
1 1/3 cups of all-purpose flour
4 tbsp. of cold water
½ cup of shortening
1 onion, chopped
1 clove of garlic, minced
1 lb. of lean ground-beef
¼ cup of all-purpose flour
1/3 cup of dill-pickle juice
½ cup of dill pickles, chopped
½ tsp of salt
1/3 cup of milk
2 cups of Swiss cheese, shredded, divided
Directions:-
Preheat the oven at 425 F.
To prepare Pat-in-Pan Pastry: In a bowl, combine 1 1/3 cups of flour and ½ tsp of salt. Cut in the shortening till mixture resembles small peas. Add1 tbsp. of cold water at a time, stirring with fork. Combine lightly just till pastry nearly cleans the sides of the bowl. Pat it in bottom and up sides of a pie pan. Bake it in oven for about 15 minutes.
To prepare Filling: Crumble the ground beef in a skillet; sauté on medium heat for about 1 minute. Add garlic and onion. Continue sautéing till onion becomes brown, for about 10 minutes. Drain excess grease from the mixture.
Sprinkle the beef mixture with ½ tsp of salt and ¼ cup of flour. Add pickle liquid, pickles, milk, and 1 cup of cheese. Spoon the mixture in pastry shell.
Bake it in oven for about 15 minutes. Sprinkle the top with remaining cheese; bake for 5 more minutes, till pastry becomes golden and cheese becomes bubbly.
Nutrition information per serving: Calories 466 kcal, Fat 32.5 g, Carbs 22.1g, Protein 20.4 g, Cholesterol 68 mg, Sodium 502 mg.
Tomato Pie
This recipe is a perfect way for using fresh tomatoes. Everyone will love it! It tastes something like pizza."
Makes: servings 6
Prep time: 20 m
Cook time: 35 m
Ingredients:-
5 tomatoes, peeled and cut into slices
1 (9-inch) pie crust, unbaked
½ tsp of salt
½ tsp of black pepper, ground
¼ tsp of garlic powder
1 tbsp. of dry basil
¾ cup of mayonnaise
1¼ cups of Cheddar cheese, shredded
Directions:-
Preheat the oven at 375 F. Bake the pie-crust in oven for about10 minutes.
Cover the bottom of the pie-crust with the layer of the tomato slices. Mix salt, pepper, garlic powder, and basil together in a bowl. Sprinkle half the mixture over the tomato slices. Layer the remaining slices of tomato in the pie crust. Sprinkle it with remaining seasoning mixture. In another bowl, mix cheese and mayonnaise together. Evenly spread the mixture over the top of the pie.
Reduce the oven to 350 F. Bake the pie for about 35 minutes.
Nutrition information per serving: Calories 466 kcal, Fat: 32.5 g, Carbs: 22.1g, Protein: 20.4 g, Cholesterol: 68 mg, Sodium: 502 mg.
Simple Veggie Pot Pie
This simple pie can be prepared in just a few minutes. The filling for this pie is prepared by using 1can of mixed vegetables and 1 can of cream soup mixed with a little bit thyme. Kids will surely love this savory pie.