Recipes

Southeast Asian Samosa Pot Pie

Southeast Asian Samosa Pot Pie

Couverts6
Deel op Facebook Print Recipe

Equipment

  • oven
  • Saucepan
  • Small bowl

Ingredients

  • Filling
  • 1¼ cups diced red potatoes about 8 oz
  • 1 lb lean at least 80% ground beef
  • 1 large onion chopped (1 cup)
  • 2 large cloves garlic finely chopped
  • 2 tablespoons curry powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground ginger
  • ¼to ½ teaspoon crushed red pepper flakes
  • ¾ cup beef broth
  • 2 tablespoons cornstarch
  • ½ teaspoon salt
  • ¾ cup frozen sweet peas thawed
  • ¼ cup chopped fresh cilantro
  • Crust and sauce
  • 1 box refrigerated pie crusts softened as directed on box
  • ½ cup plain fat-free yogurt
  • ¼ cup finely chopped peeled cucumber
  • 2 tablespoons chopped fresh mint leaves

Instructions

  • In 1-quart saucepan, place potatoes and enough water to cover.
  • Heat to boiling over medium-high heat.
  • Reduce heat to medium-low; cook uncovered 10 minutes or until tender.
  • Drain; set aside.
  • Meanwhile, in 10-inch nonstick skillet, cook beef over medium-high heat 5 minutes, stirring occasionally.
  • Reduce heat to medium.
  • Add onion; cook Minutes longer, stirring occasionally, until beef is thoroughly cooked and onion is softened.
  • Drain.
  • Stir in garlic, curry powder, cumin, ginger and red pepper flakes; cook and stir 30 seconds.
  • In small bowl, mix broth, cornstarch and salt with whisk.
  • Add to beef mixture.
  • Heat to boiling over medium heat.
  • Reduce heat; simmer 1 minute or until broth is slightly thickened.
  • Remove from heat.
  • Stir in potatoes, peas and cilantro.
  • Let cool while preparing crust.
  • Heat oven to 400°F.
  • Place 1 pie crust in 9-inch glass pie plate.
  • Spoon filling into crust-lined plate.
  • Cover with second pie crust; seal edge and flute.
  • Cut 6 slits in top crust.
  • Bake 20 minutes.
  • Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning.
  • Bake 15 to 20 minutes longer or until crust is golden brown.
  • Let stand 10 minutes before serving.
  • Meanwhile, in small bowl, stir together yogurt, cucumber and mint.
  • Serve pie with sauce.

Nutrition values

Calories: 550 kcal
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Course; Beef / One Pot Dinner / Quiche
Cuisine; Asia

Tamale Pot Pie

Tamale Pot Pie

Couverts6
Deel op Facebook Print Recipe

Ingredients

  • 1 lb lean at least 80% ground beef
  • 1 box 9 oz frozen whole kernel corn, thawed, drained
  • 1 can diced tomatoes undrained
  • 1 can 2¼ oz sliced ripe olives, drained
  • 2 tablespoons Original Bisquick mix
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • 1 cup Original Bisquick mix
  • ½ cup cornmeal
  • ½ cup milk
  • 1 egg

Instructions

  • Heat oven to 400°F.
  • In 10-inch skillet, cook beef over medium heat, stirring occasionally, until thoroughly cooked; drain.
  • Stir in corn, tomatoes, olives, 2 tablespoons Bisquick mix, the chili powder, cumin and salt.
  • Heat to boiling, stirring frequently.
  • Boil and stir 1 minute.
  • Keep warm over low heat.
  • In medium bowl, stir remaining ingredients until blended.
  • Pour beef mixture into ungreased 9-inch square pan.
  • Spread cornmeal mixture over beef mixture.
  • Bake about 25 minutes or until crust is light brown.

Notes & Wine Advice

Quick Variation:
A 15.25-ounce can of whole kernel corn, drained, can be used instead of the frozen corn.

Nutrition values

Calories: 360 kcal
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Course; Beef / One Pot Dinner / Quiche

Greek Spanakopita Pie

Greek Spanakopita Pie

Couverts6
Deel op Facebook Print Recipe

Ingredients

  • 1 lb lean at least 80% ground beef
  • 1 cup chopped onion 1 large
  • 1 box 9 oz frozen chopped spinach, thawed, squeezed to drain
  • ¼ cup chopped fresh Italian flat-leaf parsley
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 can diced tomatoes with Italian-style herbs undrained
  • 12 sheets frozen phyllo filo pastry (14×9 inch), thawed
  • 6 tablespoons butter melted
  • ¼ cup Italian-style bread crumbs
  • 1 cup crumbled feta cheese 4 oz

Instructions

  • Heat oven to 350°F.
  • Spray 9-inch glass pie plate with cooking spray.
  • In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Stir spinach, parsley, salt, pepper and all but ½ cup of the tomatoes into beef mixture.
  • Cook and stir until hot; set aside.
  • Cover phyllo sheets with damp paper towel.
  • Arrange sheets, layering 3 at a time, in an X shape and then in a plus-sign (+) shape to create a spoke pattern on work surface, brushing each with butter and sprinkling with 1 teaspoon of the bread crumbs as it is added.
  • Transfer all layers of phyllo to pie plate, gently easing down sides of pie plate and allowing excess phyllo to hang over edge.
  • Place beef mixture in phyllo; top with cheese.
  • Fold overhanging phyllo up and over filling, leaving 2- to 3-inch center of filling uncovered.
  • Spoon remaining ½ cup tomatoes in center.
  • Brush phyllo with remaining butter.
  • Bake 40 to 50 minutes or until phyllo is golden brown.
  • Let stand 5 minutes before serving.

Notes & Wine Advice

Quick Variation:
For a more authentic Greek flavor, substitute ground lamb for the ground beef.
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Course; Beef / One Pot Dinner / Quiche
Cuisine; European / Greece

Bruschetta-Topped Pasta And Meatballs

Bruschetta-Topped Pasta And Meatballs

Couverts8
Deel op Facebook Print Recipe

Ingredients

  • ½ cup refrigerated basil pesto from 7-oz container
  • 1 can extra-thick and zesty tomato sauce
  • 2 tablespoons sun-dried tomato paste from 2.8-oz tube
  • ¼ teaspoon crushed red pepper flakes
  • 1 cup water
  • 1½ cups uncooked fusilli pasta about 4½ oz
  • 26 frozen Italian meatballs about half of 26-oz bag
  • 1 cup shredded Parmesan cheese 4 oz
  • 1 tablespoon butter softened
  • 2 tablespoons refrigerated basil pesto from 7-oz container
  • 8 diagonal slices ½ inch thick baguette French bread (from 3-inch diameter loaf)
  • 10 oz cherry or grape tomatoes cut in half
  • 2 tablespoons shredded Parmesan cheese

Instructions

  • Heat oven to 350°F.
  • Spray 2-quart microwavable and ovenproof casserole with cooking spray.
  • In casserole, mix ½ cup pesto, the tomato sauce, tomato paste, pepper flakes and water.
  • Cover with microwavable plastic wrap.
  • Microwave on High 3 to 4 minutes or until sauce is hot.
  • Add pasta; stir gently.
  • Stir in meatballs and 1 cup cheese.
  • Push any pasta that sticks up above liquid down into liquid to cover.
  • Bake 25 minutes.
  • Meanwhile, in small cup or bowl, mix butter and 2 tablespoons pesto.
  • Spread mixture on each baguette slice; set aside.
  • Remove casserole from oven.
  • Stir pasta; gently fold in cherry tomatoes.
  • Arrange baguette slices, overlapping if necessary, on pasta mixture to cover most of mixture.
  • Cover loosely with foil; bake 10 minutes.
  • Uncover casserole; sprinkle with 2 tablespoons cheese.
  • Bake about 10 minutes longer or until pasta is fork-tender.

Nutrition values

Calories: 430 kcal
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Course; Casserole / Cheese / Meat / One Pot Dinner / Pasta / Quiche

Rustic Meat And Potato Pie

Rustic Meat And Potato Pie

Couverts8
Deel op Facebook Print Recipe

Ingredients

  • 1 box refrigerated pie crusts softened as directed on box
  • 1 lb lean at least 80% ground beef
  • 1 tablespoon finely chopped garlic
  • 2 teaspoons vegetable oil
  • 2 cups sliced carrots
  • 2 cups refrigerated cooked diced potatoes with onions from 20-oz bag
  • ½ cup cooked real bacon pieces from 3-oz jar
  • ¾ teaspoon dried thyme leaves
  • ¾ teaspoon pepper
  • 2 cups beef broth from 32-oz carton
  • 5 tablespoons cornstarch
  • 1 egg
  • 1 tablespoon water

Instructions

  • Heat oven to 425°F.
  • Prepare pie crusts as directed on box for two-crust pie, using 9-inch glass pie plate.
  • In 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Transfer beef mixture to large bowl.
  • In same skillet, heat oil over medium heat.
  • Add carrots; cook 3 to 4 minutes, stirring occasionally, until crisp-tender.
  • Add carrots, potatoes, bacon, thyme and pepper to beef mixture.
  • In small bowl, mix broth and cornstarch with whisk; pour into skillet.
  • Heat to boiling over medium heat.
  • Cook about 2 minutes or until thickened.
  • Pour over beef and vegetables; stir to combine.
  • Spoon mixture into crust-lined pie plate.
  • Top with second crust; seal edge and flute.
  • Cut slits in several places in top crust.
  • In small bowl, beat egg and water.
  • Brush over top crust.
  • Bake 15 minutes.
  • Reduce oven temperature to 375°F; bake 40 to 45 minutes longer or until crust is browned, placing sheet of foil over entire crust for last 20 minutes.
  • Let stand 10 minutes before serving.

Nutrition values

Calories: 470 kcal
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Course; One Pot Dinner / Pork / Quiche

Beef Pot Pie With Potato Biscuit Crust

Beef Pot Pie With Potato Biscuit Crust

Couverts6
Deel op Facebook Print Recipe

Ingredients

  • ½ lb cooked deli roast beef cubed (1½ cups)
  • 2 cups frozen mixed vegetables
  • 1 medium onion chopped (½ cup)
  • 1 jar beef gravy
  • â…” cup dry plain mashed potato mix
  • â…” cup hot water
  • 1½ cups Original Bisquick mix
  • â…“ cup milk
  • 1 tablespoon freeze-dried chopped chives

Instructions

  • Heat oven to 375°F.
  • In 2-quart saucepan, heat beef, frozen vegetables, onion and gravy to boiling over medium heat, stirring frequently.
  • Boil and stir 1 minute.
  • Keep warm.
  • In medium bowl, stir potato mix and hot water until well mixed; let stand until water is absorbed.
  • Stir in Bisquick mix, milk and chives until dough forms.
  • Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat.
  • Shape dough into a ball; knead 10 times.
  • Pat into 11×7-inch rectangle.
  • Fold dough into thirds.
  • Pour beef mixture into ungreased 11×7-inch (2-quart) glass baking dish.
  • Carefully unfold dough onto beef mixture.
  • Bake 30 to 35 minutes or until crust is golden brown.

Notes & Wine Advice

Quick Variation:
Use rotisserie chicken from the deli and chicken gravy in place of the beef and beef gravy.

Nutrition values

Calories: 310 kcal
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Course; Beef / One Pot Dinner / Quiche

Wild Rice–Turkey Pot Pie

Wild Rice–Turkey Pot Pie

Couverts6
Deel op Facebook Print Recipe

Ingredients

Filling

  • 1 can cooked wild rice drained
  • 2 cups cubed cooked turkey
  • 1 bag frozen mixed vegetables thawed, drained
  • 1 can 10¾ oz condensed 98% fat-free cream of mushroom soup with 30% less sodium
  • ¼ cup fat-free skim milk
  • 2 tablespoons dried minced onion

Topping

  • 1½ cups Original Bisquick mix
  • ¾ cup fat-free skim milk
  • 1 egg or ¼ cup fat-free egg product

Instructions

  • Heat oven to 400°F.
  • Reserve ½ cup of the wild rice.
  • In ungreased 2-quart casserole, stir together remaining wild rice and remaining filling ingredients until mixed.
  • In medium bowl, stir reserved ½ cup wild rice and all topping ingredients with whisk or fork just until blended.
  • Pour over turkey mixture.
  • Bake uncovered 25 to 35 minutes or until crust is golden brown.

Notes & Wine Advice

Quick Variation:
You can use cooked regular white or brown rice instead of wild rice if you prefer. A 15-ounce can contains about 2 cups wild rice.

Nutrition values

Calories: 440 kcal
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Course; One Pot Dinner / Quiche / Rice / Turkey

Turkey-Biscuit Pot

Turkey-Biscuit Pot

Couverts6
Deel op Facebook Print Recipe

Ingredients

Filling

  • 1 cup water
  • 2½ cups ready-to-serve baby-cut carrots 12 oz
  • 2 cups cut-up fresh broccoli
  • 3 tablespoons butter
  • ½ cup chopped onion 1 medium
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth from 32-oz carton
  • 1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
  • 2 cups cubed cooked turkey

Biscuits

  • 4 slices bacon
  • 1 cup Original Bisquick mix
  • ½ cup milk
  • ½ cup shredded Cheddar cheese 2 oz

Instructions

  • Heat oven to 400°F.
  • In 2-quart saucepan, heat water to boiling.
  • Add carrots and broccoli; cook about 4 minutes or until carrots and broccoli are crisp-tender.
  • Drain.
  • Meanwhile, in 3-quart saucepan, melt butter over medium heat.
  • Add onion; cook about 2 minutes, stirring occasionally, until tender.
  • Beat in flour with whisk.
  • Gradually beat in broth and sage.
  • Reduce heat to medium-low; cook about 5 minutes, stirring occasionally, until sauce thickens.
  • Stir carrots, broccoli and turkey into sauce.
  • Spoon turkey mixture into ungreased 2-quart casserole.
  • Place bacon on microwavable plate; cover with microwavable paper towel.
  • Microwave on High 4 to 6 minutes or until crisp.
  • Crumble bacon; place in medium bowl.
  • Add remaining biscuit ingredients; stir just until blended.
  • Spoon batter around edge of turkey mixture.
  • Bake uncovered 25 to 30 minutes or until biscuit crust is golden brown.

Nutrition values

Calories: 360 kcal
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Course; One Pot Dinner / Quiche / Turkey

Burrito Pot Pies

Burrito Pot Pies

Deel op Facebook Print Recipe

Ingredients

  • 1¼ cups Bisquick Heart Smartâ„¢ mix
  • ¾ cup shredded reduced-fat Cheddar cheese 3 oz
  • ¼ cup water
  • 1 egg
  • 2 cups cut-up cooked chicken
  • 1 jar chunky-style salsa
  • 1 can black beans drained, rinsed
  • 1 can vacuum-packed whole kernel corn drained
  • 1 teaspoon ground cumin
  • 1 ripe avocado pitted, peeled and chopped
  • Reduced-fat sour cream if desired
  • Lime wedges if desired

Instructions

  • Heat oven to 400°F.
  • Spray 6 (10-oz) ramekins or custard cups with cooking spray; place in 15x10x1-inch pan.
  • In medium bowl, stir Bisquick mix, ½ cup of the cheese, the water and egg until soft dough forms.
  • Set aside.
  • In 3-quart saucepan, heat chicken, salsa, beans, corn and cumin to boiling.
  • Remove from heat; fold in avocado.
  • Divide chicken mixture evenly among ramekins.
  • Spoon dollop of Bisquick mixture over each (dough will not cover entire top).
  • Bake 15 to 20 minutes or until crust is golden brown and filling is bubbly.
  • Sprinkle with remaining ¼ cup cheese.
  • Serve with sour cream and lime wedges.

Notes & Wine Advice


Quick Variation:
Do you have frozen corn on hand? It will work just as well as the canned corn. Just thaw 1¼ cups corn and drain before using.
Healthy twist :
These individual pot pies are the perfect way to help control portions. Ramekins are also ideal for making individual desserts.
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Course; Chicken / One Pot Dinner / Quiche