3 Berry Crumble Pie

I originally saw a recipe for a yummy strawberry crumble pie on the blog, "Whisk Kid."  After the great summer we had,  I have an abundance of all kinds of berries in my freezer.  SO I tweaked the original recipe and came up with this dessert.  Basically a 3 berry pie in a piecrust with a crumble topping.  Delicious with ice cream or whip cream on the top!

Pie Crust

  8 Tbsp  butter
1 c flour
1/2 tsp salt
4 Tbsp cold water

You can combine the butter, flour and salt in a food processor til the butter is like coarse crumbs.  Add the water until the dough comes together.  OR

In a medium bowl, combine the flour and salt. Add the butter, and use a pastry blender to chop up the butter until it is the texture of coarse meal. Add the water a little at a time and mix until the dough comes together. Wrap in plastic wrap and freeze for 10 minutes.

  On a floured surface, roll the dough until it is large enough to fit your pie dish.  Fit dough into pie dish.


Crumble
1/2 c brown sugar, packed
1/2 c)  flour
1 tsp cinnamon
4 Tbsp (60g)cold  butter 1/4 c (25g) oats

Combine all ingredients in a medium bowl and press until the texture of coarse crumbs. Place in freezer briefly while you prepare the pie filling.

  Filling

3/8 c. sugar
1/4 c flour
2 Tbsp cornstarch
1/2 tsp salt
2 c. blackberries
2 c. raspberries
2 c. blueberries


Preheat the oven to 350F.

Combine all ingredients and pour into pie crust.  Sprinkle crumble on top.  Bake for 1 hour and 15 minutes.

Pesto Chicken Burgers

These are equally good with or without a bun.  I served them for dinner tonight and found them to be both light and healthy...a good change from a beef burger.

1# ground chicken
1 T. pesto
salt and pepper
Mix together and grill or fry with a little oil in a frypan.  Just before the burger is done
put
1 t. pesto on top of each burger
top with with
1 slice provolone cheese
1 large slice tomato
Serve as is or on a bun.

Impossibly Easy Breakfast Bake

With the start of school, and a new grade level I have been working my tushy off.  Late nights at work with lots to still do.  On top of that we have been gone the last 2 weekends to Eastern Wa. for family birthday parties.  At last a weekend home.  So this morning I finally had some time to try this new recipe for a breakfast bake.  The original recipe uses gluten free Bisquick...but you could certainly use regular Bisquick too.  This recipe comes together in less than an hour.  It makes a 13 x 9 size pan full of goodness.  Now in my house, 2 people are never going to eat all that.  So when I made it, I halved the recipe and baked it for the same amount of time with great results.   Whether you just want a nice breakfast for 2, or a pan full for your family or guests, this is a dish worth trying.

1 16 oz. ground pork sausage or turkey sausage
1 medium pepper, chopped
1/2 medium onion, chopped
3 c. frozen hash browns (I used the shredded type)
2 c. cheese--your choice of type of cheese
6 eggs
2 c. milk
3/4 c. Gluten free or regular Bisquick mix
1/4 t. pepper

In a skillet, cook sausage, onion and peppers until sausage is no longer pink.  Drain off any grease.
Mix in the hash browns and 1 1/2 c. of the cheese. 

Spray a 13 x 9 pan with cooking spray.  Pour sausage mixture into this pan.

In a medium bowl mix the eggs, milk, Bisquick and pepper.  Whisk well.  Pour over sausage mixture in pan.  Bake at 400 for 25 minutes.  Sprinkle with remaining 1/2 c. cheese and cook an additional 2 minutes.  Let stand 5 minutes before serving.

Chicken Parmesan and Zucchini Noodles

I do not have a pic for this recipe.  I honestly thought I had already posted it and just went ahead and enjoyed it before I realized I had never posted this recipe.  So I apologize but don't let a lack of a picture deter you from trying this recipe.  It is so delicious and is low carb.  This time of year if anyone around you has a garden there is always zucchini to use up!

This recipe serves 2

2 boneless skinless chicken breasts
1/2 c, flour
2/3 c. panko crumbsc
1 egg
1/4 c. Parmesan cheese, shredded
2 alices provolone cheese
2 c. marinara sauce
1 T. olive oil
1 medium zucchini

Pound the chicken breasts until they are about 1/2" flat with a meat mallot or rolling pin.
Whip the egg and place in a bowl that is large enough to dip the breast into.  Place the flour on a piece of waxed paper.  Place the panko crumbs on another sheet of waxed paper.  Spray a baking sheet with nonstick cooking spray.  Dip the chicken breast in the flour, then the egg, then the panko crumbs.  Place on the greased baking sheet. Sprinkle with Parmesan cheese. Bake at 375 for 25 minutes. Place a slice of Provolone on top of each chicken breast and return to the oven for an additional 5 minutes.

While the chicken is baking, heat the marinara sauce.  Slice the zucchini lengthwise with a mandoline of a knife.  Heat the olive oil in a large saucepan and add the sliced zucchini.  Cook on medium heat for 10 minutes.  Stir in enough sauce to coat the zucchini.  \

When the chicken is done serve on top of the zucchini mixture.

Cheesy Steak and Potato Skillet

This is a great skillet dish that has lots of calcium and iron and is low in carbs.  It is quick to fix on a work night.  The original recipe called for 1 20oz. bag of refrigerated home style potato slices and 1 1/2 c. of frozen bell pepper and onion stir fry mix.  I just used fresh ingredients I had at home.

1# sirloin steak, cut into slices
3/4 t. seasoned salt
1/2 t. garlic
2 T. olive oil
1 red, green, yellow or orange pepper, sliced
2 large potatoes
1 c. shredded Cheddar cheese

Cook potatoes by pricking with a fork and putting in the microwave on high for 4-6 minutes.
Slice.  Put oil in pan and then add all other ingredients except cheese.  Cook until meat is desired doneness and potatoes are browned.  Sprinkle with seasoning and cheese.  Cover, heat until cheese is melted.