Fast quick and easily made with reduced fat ingredients!
1 pound lean ground beef
1 large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup Original Bisquick® mix
1 cup milk
2 eggs
1. Heat oven to 400°F. Grease 9-inch pie plate. Cook beef and onion until beef is brown; drain. Spread in pie plate; sprinkle with salt and cheese.
2. Stir in remaining ingredients until blended. Pour into pie plate.
3. Bake about 25 minutes or until knife inserted in center comes out clean. Cool 5 minutes.
Happy Eating
Robyn
6/29/2005 2:30 PM
Poppy Seed Chicken
ReplyDeleteDenise Waldrop
I know you already make this but for the 1 person who doesn't...
2(or 3)chicken breasts, cooked and
cut into pieces
8 oz. light or fat-free sour cream
1 can fat-free cream of chicken soup
2(or 3) T. poppy seeds
1 sleeve buttery crackers, crushed(Ritz)
2 T. butter or margarine
combine sour cream, soup, and poppy seeds in a small baking dish. I use an 8 in square size.
Mix in Chicken and top w/crackers. Dot w/butter and bake at 350 for 30 min
Serve over rice. Even Abbie will eat it :)
Savory Summer Pie
ReplyDeleteDenise
Ok-Southen Living I like to use any fresh tomatoes not just plum
1 refrigerated pie crust
1 sm red bell pepper, chopped
1/2 purple onion, chopped
2 garlic clove, minced
2 T. olive oil
2 T. chopped basil
4 lg. eggs
1 C. half and half
1 t. salt
1/2 t. pepper
2 C. (8 oz.) shredded Monterey Jack
1/3 C. shredded Parmesan cheese
3 plum tomatoes, cut into 1/4 in slices
Put pie crust into 9-in deep dish pie pan; prick bottom and sides w/fork Bake at 450 for 10 min: set aside
Saute pepper, onion, and garlic in olive oil until tender and stir in basil
Whisk together eggs and next 3 ingredients. Stir in veggies and chesses. Pour into crust and top w/tomatoes.
Bake at 375 for 45 to 50 min or until set. Shield the edges w/aluminum foil after 30 min to prevent over browning Let stand 5 min before serving