As the holidays approach and you're looking for fun ways to create a little magic, try a family meal serving a vegetable pie, side of sauté chicken and garden salad. It's a delicious idea and a more playful way to say 'eat your vegetables.'
When you think it doesn't get any better, it does. Getting children, and sometimes adults, to eat their vegetables can be like pulling teeth (by the way, this recipe won't send you to the dentist). With this rendition of an exquisite vegetable pie...get ready...onions, peppers, zucchini, spinach, and corn. That's a veggie party in your mouth.
The idea is to eat more vegetables, right?
Instead of feeding the family a heavy, meat-lovers, pizza from one of the delivery joints, try this simple recipe. If you want to make it a well-rounded meal, add a protein with the pie by sautéing butterfly chicken breast seasoned in rosemary, thyme, and butter. And to brighten the meal, make an easy garden salad with vinaigrette. Serve the vegetables in pizza slices and eat with your hands. So many fun ways to add nutrition to you body.
1 pie crust ( Pillsbury or any)
1 green or red pepper
2 zucchinis diced
1 cup corn
1 bag spinach (frozen or fresh)
1/2 stick cream cheese
1/2 cup parmesan cheese
1/2 cup any shredded cheese
1/2 tsp. garlic powder
1/4 tsp. nutmeg
Salt and pepper to taste
Sauté onion, peppers, and zucchini. Add corn, spinach, and cheese. Then, the eggs. Cover a round baking pan with the pie crust (approx. an 11” pan). Fill with the mix, and sprinkle w parmesan and some small pieces of butter.
Place in the oven at 400F for 35 min. If you like you can cover the pie with a second crust. Paint it with an egg and then bake.