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5 Easy Meals, #3
You won’t believe how lean this savory pie is!
This recipe makes 6 servings – you probably won’t believe me when I tell you one serving is only about 170 calories! How awesome is that?
This is also a great make-ahead meal for those days when you know you’re going to be way too busy to cook. Just prepare the pie, cover and refrigerate it up to 24 hours before baking. Adjust the baking time accordingly, as it will be cold when you throw it into the oven! If you’re not a huge fan of broccoli and/or cauliflower, it very simple to turn this into a tasty spinach pie. Just use 10 ounces of frozen chopped spinach (thawed and squeezed) and add it instead of the broccoli.
You can also add pretty much any of your favorite veggies (pre-cooked, if needed) to make this pie exactly the way you like it. Let us know if you’ve tweaked the recipe – we’d love to hear how it turned out for you!
2 cups chopped broccoli or sliced fresh cauliflowerets
1/3 cup yellow onion, chopped
1/3 cup green or red bell pepper, chopped
1 cup (4 oz) shredded Kraft Cheddar cheese
1/2 cup Bisquick mix
1 cup McArthur milk – use 2% reduced fat milk if preferred
1/2 tsp salt
1/4 tsp pepper
2 Eggland’s eggs
Heat oven to 400 F. Spray a 9″ pie plate with cooking spray.
Cook broccoli/cauliflower in a saucepan, in a small amount of lightly salted water, for a few minutes or until almost tender. Drain the cooked broccoli/cauliflower. Combine cooked broccoli, onion, bell pepper and cheese in the prepared pie plate.
Combine the remaining ingredients and stir until blended. Pour over the vegetables into pie plate.
Bake 35-45 minutes or until golden brown and knife inserted in center comes out clean.
USE THE RED NEXT PAGE LINK BELOW FOR #2 OF THE 5 EASY MEALS
Quick tip: Make this ahead up to 24 hours before baking!