I was able to hit the Fresh Market this past weekend. I stocked up. Um, can you say addicted? 🙂
I may have mentioned that I have created my own cookbook from recipes found in magazines, the newspaper, and the internet. That is a project I’ve been working on for the past year or so. It’s coming along quite nicely, I think.
I grab these binders and flip through them, usually while I’m eating breakfast. I use those little sticky flags to mark my pages of the upcoming week’s recipes. Sometimes, Ginny…. aka my supervisor…
decides to remove those sticky flags for me. She’s so helpful. Anyway, one of the recipes I recently made was found in my handy dandy notebook. It came from an old Cooking Light magazine. A very old magazine. Like….1998. Did I mention I’m the wife of a sailor? Yeah, that means that magazine has moved around a lot. What? Packrat? Who, me? 🙂
A recipe from the book – no idea the year. Who doesn’t love pot pie? It’s everything that is good in the world all together in one simple dish. Make it quick, easy and healthy and you’ve achieved dinner nirvana. Pull up your chair and grab your fork. You’re definitely going to want to dig in to this one!
Beef and Vegetable Pot Pie
Yield: 6 servings
1 tablespoon olive oil, divided
1 lb ground sirloin
2 cups chopped zucchini
1 cup chopped onion
1 cup chopped carrot
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 package (8 ounces) sliced mushrooms*
3 garlic cloves, minced
1/2 cup dry red wine
1/4 cup tomato paste
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1 can (14-ounce) reduced-fat, low-sodium beef broth
2 tablespoons corn starch
2 tablespoons water
1 (11-ounce) can refrigerated soft breadstick dough
*mushrooms = EW
If you feel the same way, you can certainly leave them out. I substituted yellow squash.
Yellow squash = YUM
1. Preheat oven to 400 degrees.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add beef; cook 3 minutes or until browned, stirring to crumble. Drain. Wipe drippings from pan with a paper towel. Heat remaining 1 1/2 teaspoons oil in pan. Add zucchini and next 6 ingredients (through garlic); sauté 7 minutes or until vegetables are tender. Return beef to pan. Stir in wine, tomato paste, Worcestershire sauce, pepper, and broth. Bring to a boil; cook 3 minutes. Combine cornstarch and 2 tablespoons water in a small bowl; stir with a whisk. Add the cornstarch mixture to the pan; cook 1 minute, stirring constantly.
3. Spoon beef mixture into an 11 x 7-inch baking dish coated with cooking spray. Separate breadstick dough into strips. Arrange strips in a lattice fashion over beef mixture. Bake at 400° for 12 minutes or until browned.
Calories 313; Fat 8.5g (saturated 1.7g, mono 3.0g, poly 0.7g); Protein 22g; Carb 37.6g; Fiber 2.7g; Sodium 679mg; Cholesterol 40
Recipe from Cooking Light