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Posts: 1,103
6/1/08 2:46 P

Mexican Potato Pie

Jan Miller, Witicha, KS e-mailed a recipe for me to try. It sure put a smile on Cliff's face when he tried it!

1 1/2 cups water
2 cups instant potato flakes
2 egg whites, slightly beaten
3 tablespoons Land O Lanes no fat sour cream
2 tablespoons dried parsley flakes
8 ounces extra lean ground turkey or beef
q cup salsa (mild, medium or hot)
1/2 cup (one 2.5 ounce jar) sliced mushrooms, drained
1/2 cup sliced rip olives
2 tablespoons reduced sodium ketchup
1/2 teaspoon dried minced garlic
3/4 cup shredded Kraft reduced fat Cheddar cheese

Preheat oven to 425 degrees. Spray a 9 inch pie plate with olive oil flavored cooking spray. In a medium saucepan, bing water to a boil. Remove from heat. Stir in instant potato flakes. Add beaten egg whites, sour cream and parsley flakes. Mix well to combine. Press potato mixture into prepared pie place covering bottom and sides. Prick several times with the tines of a fork. Lightly spray "crust" with butter flavored cooking spray. Bake for 15 minutes. Meanwhile, in a large skillet sprayed with olive oil flavored cooking spray, brown meat. Stir in salsa, mushrooms, olives, ketchup and garlic. Simmer or 5 minutes. Spoon mixture into pie shell. Sprinkle Cheddar cheese evenly over top. Bake for 3 to 4 minutes or until cheese melts. Place pie plate on a wire rack and let set for 5 minutes. Divide into 6 servings.

Serves 6 - Each serving equals:
HE: 1 1/2 Pr, 1 Br, 1/2 Ve, 1/3 Pf, 1/4 Sl, 2 OC
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150 Calories, 5 gm Fa, 13 gm Pr, 11 gm Ca, 526 mg So, 118 mg Cl, 1 gm Fi
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Diabetic: 1 1/2 Mt, 1 1/2 St/Ca, 1/2 Ve, 1/2 Fa

Healthy Exchanges Newsletter, Vol IX, Issue 7 - July 2000, pg 5
Joanna M Lund