Saturday, March 31, 2012

Vegetable-Beef Pot Pie

What do you do when you find a recipe in a magazine or online?  Long before Pinterest, my solution was printing out the recipe or ripping it out of the magazine and keeping it in a binder.  My binder is about 3 inches now, so I often will check out the binder for inspiration. 

In the March 2011 Better Homes and Gardens, they had an article entitled “16 Knock Out Meals.”  They give you a list of 20 ingredients to make all of these, so I thought I would give one the recipes a whirl.  We made a vegetable-beef pot pie, and it was very good—the chili powder made this dish!  I should have calculated the Weight Watchers points ahead of time since ¼ of the pot pie was 11 points.  Next time, I will scale down some of the higher point value items.

Vegetable-Beef Potpie
After Baking   
1 lb cube steak (ground beef or turkey would work, but cube steak came in the farm share this week…very tasty)
1 cup chopped carrots
1 onion, chopped
2 celery ribs, chopped
1 tbs chili powder
¼ tsp salt
¼ tsp pepper
1 14.5 oz can diced tomatoes
1 package pizza dough (I bought one where you just add water, but next time, I will probably do reduced fat refrigerated pizza dough or crescent rolls.)
1 egg lightly beaten (with 1 tbsp water)

Preheat oven to 400 degrees.  In a medium/larger skillet, cook beef, carrots, onion, and celery until beef is browned.  Drain liquid.  Stir in chili powder, salt, and pepper.  Add tomatoes and cook until liquid is nearly evaporated. 

While the tomatoes are cooking, make and unroll pizza dough.  Cut in 1-inch strips.  In a small bowl, combine egg and water. 

Spoon meat mixture into a pie plate than has been sprayed with cooking spray.  Top with strips of pizza dough; trim to fit.  Brush dough with egg mixture.  Bake 15-20 minutes until golden brown.

4 large servings, 11 points each.

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