Sunday, March 13, 2016

Beef Broccoli Cheddar Pie

We're trying to eat well but it's hard when so many of our favorite foods don't fit our new way of eating. I've been taking family favorites from my childhood and giving them an upgrade.

This is my take on my mom's cheeseburger pie and even with all the changes, it was a huge hit with Dan and the kids. First I made the pie crustless and cut the amount of bread crumbs in the filling in half. I'm hoping to keep working and eventually find a way to eliminate them completely, making it gluten-free.

Then I cut the cheddar cheese way down and added some cottage cheese and egg white in its place. I lowered the salt content and added broccoli to the topping, making it more like a quiche.

You sacrifice a little of the decadence but the flavor is still amazing and the top still has a pleasing cheesy texture. I hope you love it!

Cut-and-Paste Recipe
Beef Broccoli Cheddar Pie

1 lb ground beef
1/4 cup of chopped onions
1/2 tsp oregano
1/2 tsp salt
1/4 tsp pepper
1/4 cup dry bread crumbs
8 oz of tomato sauce

1 egg
2 egg whites
2 oz cheddar
6 oz low-fat cottage cheese
1/2 tsp salt
1/4 tsp dry mustard
1 tsp Worcestershire sauce
1/2 tsp dry parsley
1 cup small-cut broccoli florets

Brown beef and onions and drain well. Mix beef and onions with remainder of filling ingredients. Mix topping ingredients. Spoon filling into pie plate. Cover pie with topping and bake at 350 until the topping is bubbly and cooked through.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.