All classes will create an Anti-Sugar Pie
Since Halloween is this week, it seemed wrong to add any more sugar to the Sprout Chefs' diets. Maybe while they are suffering from sugar crashes and candy hangovers, I can get their attention long enough to experiment with some healthy vegetables and meats. This week I got the simple recipe off the Bisquick box for cheeseburger pie, but instead of following the exact recipe, they created their own anti-sugar pies using their favorite meats, cheeses and veggies. Before creating their own custom pies, they tasted a rainbow of veggies, a variety of cheeses, chicken and beef. Then they customized their own version of anti-sugar pie in order to counteract the evil effects of too much candy. They brought their pies home to be baked in their own ovens. The basic recipe follows, but creative adjustments are encouraged.
The Anti-Sugar Pie
To Ward off the Evils of Too Many Halloween Treats
1/2 lb ground beef, chicken or tofu crumbles
1 large onion, diced
1 cup veggies, such as broccoli, peas, carrots, corn etc..
1 teaspoon salt or garlic salt and favorite seasonings
1 cup any kind of grated cheese, divided use
1 cup Bisquick
1/4 cup milk
Heat the oven to 350 degrees F.
Spray a large pie pan with cooking spray.
Cook the beef or chicken and veggies in a skillet, until the beef or chicken is no longer pink.
Stir in salt, selected seasonings and half the cheese.
Pour the meat mixture into the pie pan.
In a bowl whisk together the eggs, milk and flour, until well blended.
Pour the egg, milk and flour mixture over the meat mixture.
Sprinkle the rest of the cheeses on top.
Bake 30 minutes, or until a knife come out clean.