Impossible Vegetable Brunch Pie – 5 Points/Plus

This recipe is adapted from one in a 1983 Bisquick folder, No Time to Cook.  I first made the dish in May of 1989 when my Mother came to my house for lunch.  She liked it very much – very creamy.  I’ve made it many times since then and when reduced fat ingredients are used, it’s nice light diet lunch.

IMPOSSIBLE BRUNCH PIE WITH VEGETABLES

  • 1-½ cups steamed vegetables (I used broccoli and carrots)
  • 1 cup light dairy sour cream
  • 1 cup low-fat creamed cottage cheese
  • ½ cup Bisquick
  • ¼ cup melted butter
  • 2 eggs
  • 1 tomato, peeled and thinly sliced
  • ¼ cup grated Parmesan cheese

Preheat oven to 350 degrees F

Grease or spray a 9-inch pie pan.  I used a favorite pie pan that my mother got in exchange for Wilson milk labels and had my toddler children give to me for Christmas in 1956.

Spread the steamed vegetables in the pie pan.

Beat sour cream, cottage cheese, Bisquick, butter and eggs until smooth – 15 seconds in a blender or 1 minute with a whisk or hand beater.  Pour this mixture on top of the vegetables.

Top with tomatoes (I used some of my home-grown cherry tomatoes, halved), and sprinkle with Parmesan cheese.

Bake for about 30 minutes or until a knife inserted in the center of the pan comes out clean .  Cool for 5 minutes.

Cut into wedges to serve.  6 servings. 

According to my DietPower software, based on 6 servings the count is:  194 calories, 9.2 g fat, 15.6 g carb, 1.3 g fiber, 12.2 g protein.

Weight Watchers – 5 Points/Plus

Apricot Nut Cookies with Amaretto Icing

My youngest daughter is a busy stay-at-home mom who always finds time to get together with me on Fridays for lunch.  I try to make meals that are tasty, quick and easy, and reduced in fat and calories.  Here is the meal we had this week.

This week, I fixed an “un-diet” type meal, but adjusted the portions so my daughter could still stick to her Weight Watchers points.

This past week, I had watched Giada de Laurentiis on Food Network make some intruiging cookies.  I happened to have all of the ingredients on hand and thought I would try to make small cookies with just a smidgen of icing as dessert for my Friday lunch with Shannon.  These cookies are so delicious and a little bit of Amaretto icing goes a long way, especially for someone who has been dieting all week.  The only change I made to the ingredients was to make a smaller amount of icing.

APRICOT AND NUT COOKIES WITH AMARETTO ICING

  • Servings: Approx. 48 small cookies
  • Print

  • 1/2 cup butter, room temperature
  • 1/2 cup plus 2 Tblsp. granulated sugar
  • 1 tsp. vanilla
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1 large egg
  • 1-1/4 cups all-purpose flour
  • 1/2 cup dried apricots, coarsely chopped
  • 1/4 cup slivered almonds, toasted
  • 2 Tblsp. pine nuts, toasted

In a large bowl of an electric mixer, beat the butter, sugar, vanilla, cinnamon and salt until light and fluffy.  Beat in the egg.  Stir in the flour until just blended.  Mix in the apricots…

…almonds and pine nuts.

Divide the dough in half and form each into a 12″ long log.  Wrap in plastic wrap and refrigerate for 2 hours.

Preheat oven to 350 degrees F.

Remove one log from refrigerator and divide in half.  Cut each half-portion into quarters and then each quarter into three 1/2″ slices.  Place slices on ungreased cookie sheet, leaving 1-1/2″ to 2″ between each slice.

Bake @ 350 degrees F for about10-12 minutes, until cookies are golden brown.  Remove to rack to cool.  Then place a dab of Amaretto icing on each cookie.

AMARETTO ICING

  • 1 cup confectioners’ sugar
  • 2-3 Tblsp. Amaretto

Add Amaretto to sugar gradually, stirring until mixture is of a drizzling consistency.

Yield:  48 small cookies 

Nutrition per DietPower for one cookie:  58 calories, 2.71 gr fat, 10.2 mg cholesterol, 21.4 mg sodium, 27.2 mg potassium, 7.52 g carbohydrates, 0.243 g fiber, 0.806 g protein

Weight Watchers count for each cookie:  2 Points/Plus

Refrigerate or freeze remaining log and icing to make fresh cookies another time.  Diet-wise, it’s better not to have too many of these on hand at a time – they’re just too hard to resist.

For our entree, I chose an old favorite, (see my recipe here –  Impossibly Easy Seafood Pie and made individual portions equaling 1/6 of the recipe.

Nutrition per 1/6 of Impossibly Easy Seafood Pie, using low-fat Bisquick and 2% milk:  208 calories, 13.6 g fat, 134 mg cholesterol, 251 mg sodium, 71.9 mg potassium, 8.58 g carbohydrates, 0 g fiber, 12.5 g protein

Weight Watchers count for 1/6 of Impossibly Easy Seafood Pie:  6 PointsPlus

This meal was a good example of how we can enjoy some of our favorite foods so long as we watch the portions.

Impossibly Easy Seafood Pie

crabplt2I adapted this recipe from one found on www.bettycrocker.com.   We have had the pie for lunches, Christmas Eve, New Year’s Eve, and now for our Easter breakfast.  It’s very tasty and a nice source of protein before digging into all of the chocolate eggs.

IMPOSSIBLY EASY SEAFOOD PIE

  • 4 oz. cream cheese, cut into small cubes
  • 4 oz. sharp Cheddar cheese, shredded
  • 6 oz. can fancy white crabmeat, drained
  • 2 Tblsp. dried, minced onion
  • 2 Tblsp. diced pimiento
  • 1/2 cup Bisquick baking mix
  • 1 cup milk
  • 1/4 tsp. salt
  • Grating of black pepper
  • Grating of nutmeg
  • 2 eggs

Preheat oven to 400 degrees F.  Grease pie plate, 9×1-1/4″.

In a small bowl place the cream cheese cubes and with the back of a spoon, cream until smooth.

crcheeseAdd Cheddar, mixing well, then the crabmeat, onions and pimiento.  Place this mixture in the greased pie plate.

In a medium bowl, whisk together the Bisquick, milk, salt, pepper, nutmeg and eggs.  Pour into the pie plate on top of the crabmeat mixture.

cheesmixBake uncovered @ 400 degrees F for 35-40 minutes until golden brown and a knife inserted in the center comes out clean (some cream cheese may stick to the knife).  Let stand 10 minutes before cutting.

crabbkdMakes 6 delicious servings.

crabplt

Low Fat Chocolate Pudding (with Bisquick)

chocpudd3.jpg

I found this recipe in a 1982 Bisquick flyer and I believe the recipe is much older than that.  It’s one of my favorite desserts, very rich and thick, yet acceptable for a low-fat, low-cholesterol diet.  My husband used to like it with sliced bananas and whipped topping.

LOW FAT CHOCOLATE PUDDING

  • 3/4 cup granulated sugar
  • 1/2 cup low-fat Bisquick baking mix
  • 1/3 cup unsweetened cocoa
  • 1 cup of dry milk mixed with 3 cups of cold water
  • Optional:  1 tsp. chocolate flavoring

In a medium saucepan, stir together the sugar, Bisquick baking mix and cocoa.  Heat 1-1/2 cups of milk and whisk into dry mixture.  Whisk in the remaining cold milk, one-half cup at a time until smooth.  Cook over medium-high heat until thick, bring to a boil and continue cooking for one minute, stirring constantly.  Add the chocolate flavoring if desired.

Leave in the pan until room temperature and stir occasionally to prevent film from forming.

Pour into 6 individual serving dishes.