Impossibly Easy Primavera Pie Recipes

Steps:

• Heat oven to 350°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray. In medium bowl, place Bisquick mix; cut in butter, using pastry blender or fork, until crumbly. Add boiling water; stir vigorously until soft dough forms. Using fingers dipped in Bisquick mix, press dough on bottom and up side of pie plate, forming edge on rim of plate. Sprinkle 1/2 cup of the cheese over bottom of crust. Arrange asparagus in even layer over cheese; top with roasted peppers and oregano. In 12-inch skillet, heat oil over medium-high heat. Add zucchini and yellow squash; cook 2 minutes or just until tender. Layer over mixture in pie plate, overlapping slightly.
• In medium bowl, beat half-and-half, salt, pepper and eggs with wire whisk. Pour over vegetables. Sprinkle with remaining 1/2 cup cheese and the bread crumbs. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 15 minutes.

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate. Heat 1 inch salted water to boiling in medium saucepan. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly. Stir together cooked broccoli, onion, bell pepper and cheese in pie plate.
• Stir remaining ingredients until blended. Pour into pie plate.
• Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.

Steps:

• For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook for 1 minute. Then add the broccoli; cook for another minute. Add the red peppers; cook 1 minute more. Remove the vegetables from the skillet and set aside.
• To the skillet, add the butter and the remaining 1 tablespoon oil; allow to heat up. Add the mushrooms, zucchini and squash, and cook until starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet and add them to the other vegetables. Set aside.
• For the sauce: Add the garlic and onions to the skillet, and cook until starting to turn translucent, about 2 minutes.
• Next, pour in the chicken broth and wine; stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook for 3 to 4 minutes, until reduced by about half. Stir in the cream and Parmesan, and allow the cheese to melt. Add salt and black pepper to taste.
• Add the cooked vegetables to the sauce, along with the peas and basil; stir to combine. If the sauce needs a little more liquid, splash in a small amount of broth. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta; toss to combine. Sprinkle with extra basil, and serve with extra Parmesan.

Steps:

• 1. Heat oven to 400°. Grease pie plate, 9 x 1 1/4 inches. Layer chicken, asparagus, stir-fry mixture and cheese in pie plate.2. Stir remaining ingredients until blended. Pour into pie plate.3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.HIGH ALTITUDE (3500 to 6500 feet): Bake 38 to 40 minutes.NUTRITION FACTS: 1 Serving: Calories 185 (Calories from Fat 70) Fat 8g (Saturated 3g) Cholesterol 105mg Sodium 490mg Carbohydrate 12g (Dietary Fiber 1g) Protein 17g % DAILY VALUE: Vitamin A 8% Vitamin C 14% Calcium 14% Iron 8% DIET EXCHANGES: 1/2 Starch 2 Lean Meat 1 VegetableBETTY'S TIP: Is company coming? Garnish each serving of this pie with a spoonful of warmed marinara or spaghetti sauce and a sprinkle of freshly shredded Parmesan cheese on top.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• 1. Heat oven to 400°. Grease pie plate, 9 x 1 1/4 inches. Layer chicken, asparagus, stir-fry mixture and cheese in pie plate. 2. Stir remaining ingredients until blended. Pour into pie plate. 3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. wing it!Is company coming? Garnish each serving of this pie with a spoonful of warmed marinara or spaghetti sauce and a sprinkle of freshly shredded Parmesan cheese on top. 1 SERVING: Calories 200 (Calories from Fat 80) Fat 9g (Saturated 3g) Cholesterol 110mg Sodium 580mg Carbohydrate 12g (Dietary Fiber 1g) Protein 18g * % DAILY VALUE: Vitamin A 14% Vitamin C 28% Calcium 16% Iron 8% * DIET EXCHANGES: 1/2 Starch, 1 Vegetable, 2 Medium-Fat Meat * CARBOHYDRATE CHOICES: 1From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.