2 cups frozen chopped spinach – defrosted & drained of excess water
Coat a 9-inch deep pie dish pan with cooking spray. Roll pizza dough in and fit into
the bottom and up the sides of the deep pie dish.
Bake at 425o for 10 minutes then remove from the oven (dough will not be completely cooked).
Meanwhile, heat a skillet on medium high heat and cost with cooking spray. Add ground turkey
and beef for about 5 minutes, breaking apart with a spoon. Add chopped onion and cook for an additional
3 – 5 minutes. Transfer the bottom of the pie dish.
In a bowl, whisk together the egg substitute, eggs, Dijon mustard, Worcestershire sauce, milk and salt and pepper. Stir in the defrosted spinach. Pour egg mixture into pie dish.
Lower oven heat to 400o and bake for 35 – 40 minutes until browned. Let stand for 5 minutes before slicing.
If you enjoy cooking meals in a slow cooker, you can modify it to do so by browning the meat and onion then transferring that to the slow cooker adding the remaining ingredients except the vegetables and cook on high for about 4 hours. About 30 minutes before you are ready to eat, add the vegetables. I started this too late to do in the slow cooker and have written the directions on how I prepared it earlier today.
Note: If you do not have beef broth in the house, you can use chicken broth instead. Also, if you don’t have gravy master, GET IT!! It enhances so many meals, adds so much flavor and is worth keeping in your spice rack.
Estimated Values Per Serving:
Calories: 300 Fat: 7 grams
1 pound lean beef (London broil or sirloin) – cut into 1-inch cubes
¼ cup flour
Salt and pepper
2 small onions or 1 large – cut up
½ cup red wine
1 cup beef broth
½ teaspoon gravy master
½ teaspoon thyme
½ teaspoon garlic powder
1 bag (16 ounces) frozen mixed vegetables
Combine flour, salt and pepper in a mixing bowl.
Dredge beef in flour mixture.
Heat a large skillet on high and coat with cooking spray. Add beef and cook until browned (about 5
minutes), stirring frequently.
Add cut up onions and cook for another 5 – 7 minutes until onions are browned.
Add wine and scrape the bottom of the skillet with a wooden spoon to get up
anything stuck to the bottom.
Bring the heat down to simmer and add chicken broth, gravy master, thyme and garlic
Simmer meat for 1 -2 hours.
Add mixed vegetables and simmer for another 10 minutes.
I love this time of year for a lot of reasonsincluding all the delicious comfort food recipes. Here’s a great low calorie/low fat take on the traditional Chicken Pot Pie. Sorry I didn’t have the time to caculate the estimated values but will update it soon.
NOTE: I rarely use brand names but “Best Life Buttery Spread” works really well for the cobbler because it needs to be firm.
It’s been way too long since I have posted a recipe and I aplogize. I hope to be back on track and giving you more fun, delicious and light recipes to try. Here is a light take on a comfort food side dish I made last week that the family enjoyed.
Preheat oven 425o
Estimated Values Per Serving:
Calories: 130 Fat: 5 grams
4 slices turkey bacon
2 cups flour
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
1 tablespoon chives
6 tablespoons low fat butter spread
1 cup low fat cheddar cheese
1 cup skim milk
¾ teaspoons cream of tartar
Cook bacon in a skillet over medium heat until crisp. Drain bacon on paper towels and finely chop the bacon.
Sift the flour, baking powder, baking soda and salt. Add chopped bacon and chives and whisk together with flour mixture.
Add the butter spread and using a pastry knife, cut the butter spread into the
flour mixture until it is in pea-sized pieces. Stir in the cheese with a wooden spoon.
In a small bowl, whisk together the skim milk and cream of tarter then mix into the
flour/cheese mixture with a spoon until moist.
Drop biscuit dough onto an ungreased baking sheet into 12 large or 24 small biscuits.
Bake for 12-15 minutes until golden brown.