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Try cheddar instad of Monterey Jack in this recipe.
Replace the canned corn with fresh cut corn.
If you've never tried it, use fresh oregano, chopped finely, in place of the dried herb.
Minced garlic in jars (available in the produce or fresh foods aisle) saves prep time and eliminates that garlic smell throughout the house when chopping raw garlic.
Save calories by using low-fat sour cream in place of whole sour cream. Same goes for the milk. Replace it with low-fat milk to save fat and calories.
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| New Mexico Vegetable Pie |
Ingredients
(6 servings - 300 calories per serving)
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| 3/4 cup |
biscuit mix (like Bisquik) |
| 2 tbsp |
butter |
| 2 small |
zucchini (diced) |
| 1/2 cup |
chopped tomato |
| 1/4 cup |
chopped onion |
| 1 clove |
garlic (minced) |
| 2 cups |
canned corn (drained) |
| 1 tsp |
oregano (dried) |
| 1/2 tsp |
black pepper |
| 1 cup |
Monterey Jack cheese (grated) |
| 1 cup + 2 tbsp |
milk |
| 3 |
eggs |
| 1/4 cup |
sour cream |
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- Preheat oven to 400 degrees.
- Spray casserole or other glass baking dish with non-stick cooking spray.
- In large skillet, heat butter until melted.
- Stir in zucchini, tomato, onion, garlic, and corn.
- Cook for 10 minutes over medium heat stirring occasionally.
- Add oregano and black pepper.
- Spoon vegetables into prepared casserole dish.
- Sprinkle cheese over vegetables.
- In medium mixing bowl, beat together the milk, sour cream, and eggs.
- Stir in the biscuit mix.
- Beat until smooth.
- Pour over vegetables.
- Bake for 35 minutes or until center is set.
- Serve hot or at room temperature.
- Garnish with fresh tomato wedges, a sprinkling of extra Monterey Jack cheese, or green pepper slices, if desired.
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