Well rounded dinner, in a pie?

Have you ever had too many veggies in your fridge at one time and were worried that some made go bad before you had time to eat them? Well the following recipe is something I make almost weekly to use up vegetable from my CSA.

With our CSA, there has been a few weeks where we were overwhelmed with greens. For instance, this past week we had chard, beet greens, and brussel spout greens to use. So we washed them and chopped them and turned them into an impossible pie.

Growing up my mom often made me a version of Impossible Pie, and I think it has that name because the pie has no crust to start, but then when it comes out of the oven it turns out as a pie.

When making an impossible pie, anything that is going to go into the pie must be cooked before baking. So, while my husband cleaned and chopped the greens I began to heat some EVOO with some minced garlic and onions, which were also from the CSA. I then added the greens to the pan with a half of a bag of Morningstar Farms crumbles. I seasoned the mixture with salt, pepper, and some Mrs. Dash Italian Medley. I sauteed this mixture for about 5 minutes.

All of these greens were for 2 pies and I still had some sauteed greens left over. I put enough of the filling to cover the bottom of the pie pan. For my husband's pie I covered the top of the greens mixture with some pepper jack cheese.

For the mixture for 1 pie, I used 3/4 cups of liquid egg whites, 1/2 cup skim milk, and 2/3 cup of Heart Smart Bisquick. While Bisquick isn't the cleanest item in my kitchen, this whole pie uses only 2 servings of Bisquick because 1 serving is 1/3 cup. I hope to work on altering this recipe to add some whole wheat.

Here is the pie all done and ready to enjoy.

I have made these pies with broccoli, zucchini, and all sorts of greens. It is a great source of carbs, protein, and healthy fat. If you aren't afraid of too many vegetables in one meal, you can serve this with a side salad or some soup.

I wish I weren't a grown up!!

I can't tell you all how happy I am that it is Thursday night! Yesterday I put in over 12 hours for work and today wasn't much better. I wish I would have know really how much I would miss being a kid or a student or in college or in law school...So for those readers still in school, you may wish you could fast forward to graduation, don't!

Okay so, no exercise yesterday because I couldn't even take a lunch break. Today I managed a 4.7 mile walk with Steve and Sophie at North Park. I hate days that I am super stressed and can't get any exercise, because exercise is a huge stress reliever for me.

On to the food for yesterday and today.


Wednesday

I ate 0% Fage mixed with strawberries and 1 serving of Udi's granola. Here is a picture before it was mixed.
Luckily this had a ton of staying power because I was seeing a client outside of the office in another county and didn't get back to the office until 2:30pm to eat lunch.


Lunch was an individual serving pack of Annie's Mac & Cheese, which is made in the microwave I guess like easy mac, but I've never tried that because it is not natural like Annie's. I added about 1/4 cup Morningstar Crumbles and a chopped up tomato. I also added some of the 0% Fage that I left from my breakfast. I also had a Chocolate Cherry LaraBar. This LaraBar seemed good, but I ate it straight from the fridge, so it was cold and hard and maybe not as good as if it had been kept out of the fridge.



Around 4:30pm I ate a Maple Nut Clif Bar. This was the first time I had this kind and while I might buy it again, I wouldn't list it as a favorite.



For dinner I ate some Kashi crackers, nuts from Hawaii, and a whole wheat wrap with a Morningstar Veggie Burger with guacamole and some veggies.


A little later I had some Edy's Cookie Dough Ice Cream (sorry no picture).

Thursday

Because of the great staying power of breakfast yesterday, today I also had 0% Fage with peaches, strawberries, and 1 serving of Udi's Granola.



Iced Skim Latte around 10:30ish:

For lunch I had a Kashi Pocket Sandwich and a Salad. I also had two pieces of chocolate that were in my desk drawer, that I don't like much but I need to finish (only a few more piece left).

At 3pm I want to a office birthday celebration for an other attorney a couple floors up at my firm (my firm occupies about 15 floors of an office building). I had a piece of chocolate cake from Cost Co that was so good. I originally had planned on stopping to say Happy Birthday and not have cake, but I succumbed.

Dinner was a Mexican Impossible Pie that my wonderful husband made for me. I emailed him the recipe at work.

Impossible Vegetarian Taco Pie

1 1/2 cups Morningstar Crumbles

1 medium onion, chopped (we used 1/2 large onion)

1 envelope taco seasoning mix (I found a Vegetarian Taco Mix at Whole Foods)

1 1/4 cups skim milk

2 egg whites and 1 whole egg

3/4 cup Bisquick Heart Healthy Baking Mix

2 tomatoes, chopped

1 cup mushrooms, chopped

Cheese if desired

Heat oven to 400 degrees F. Grease a 10-inch pie plate.Cook and stir Morningstar Crumbles and onion in 10-inch skillet until crumbles are brown. Stir in dry taco seasoning mix. Spread in plate; add mushrooms and tomatoes. Beat milk, eggs and baking mix until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake 25 minutes. Sprinkle with cheese. Bake until cheese is golden brown and knife inserted in center comes out clean, 8 to 10 minutes longer. Cool 5 minutes. Serve with sour cream, chopped tomatoes and shredded lettuce if desired. Makes 6 to 8 servings.

Here is my first piece, I had a second piece that I didn't take a picture of.

I also snacked on a mixture of things from my pantry, that 1) I didn't photograph and 2) was clearly out of stress, exhaustion, etc.

And like I said at the start of the post, I got it a walk of almost 5 miles right after dinner.

I'm tired! Good Night!!!!