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    Vegetable Meat Pie

    Source of Recipe

    JoAnna M. Lund

    Recipe Introduction

    This is the type if meat pie that Cliff would gladly eat on a regular basis. It's a first cousin to meatloaf.
    Serves 6

    List of Ingredients

    • 16 ounces ground 90% lean turkey or beef
    • 1/2 cup finely-chopped onion
    • 3/4 cup crushed Corn Chex (1 1/2 ounces)
    • 1 1/2 teaspoons JO's Chili Seasoning
    • 1 3/4 cup Hunt's Chunky tomato sauce (15 ounce can)*
    • 1 cup canned French style green beans, rinsed and drained (8 ounce can)
    • 1 cup canned diced carrots, rinsed and drained (8 ounce can)
    • 1/2 cup frozen peas
    • 1/2 cup frozen whole kernel corn
    • 1 tablespoon Brown Sugar Twin
    • 1 teaspoon dried parsley flakes
    • 1 teaspoon dried onion flakes


    1. Preheat oven to 350 degrees. In a large bowl, combine meat, onion, crushed Corn Chex, JO's Chili Seasoning, and 1/2 cup tomato sauce. Add green beans, carrots, peas and corn. Mix well with hands to combine. Pat mixture into a deep-dish 9 inch pie plate. Bake 30 minutes. In a small bowl, combine remaining 1 1/4 cups tomato sauce, Brown Sugar Twin, parsley flakes and onion flakes. Spread mixture evenly over meat mixture. Continue baking 30 to 35 minutes. Let set 5 minutes before cutting. Cut into 6 pieces.

    Final Comments

    Each serving equals:
    HE: 2 Protein, 2 Vegetable, 2/3 Bread, 1 Optional Calorie
    179 Calories, 7gm Fat, 15gm Protein, 14gm Carbohydrate,
    276mg Sodium, 2gm Fiber
    DIABETIC: 2 Protein, 1 Vegetable, 1/2 Starch

    "Healthy Exchanges Food Newsletter, March 1995 pg. 6"




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