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Diabetic Recipes (Home) |
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Autumn Pot Pie Recipe |
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Autumn Pot Pie Recipe6 servings Choose ingredients from your garden or produce market for this savory pie.
Ingredients: 16 ounces pork tenderloin, cubed 1/2 cup each: chopped onion, sliced celery, red bell pepper 2 cloves garlic, minced 1/2 teaspoon each: dried sage and thyme leaves 3 tablespoons flour 2 cups reduced-sodium vegetable broth 1 cup each: cubed peeled sweet potato and turnip, unpeeled russet potato, halved Brussels sprouts 1/2 cup each: lima beans, halved small mushrooms Salt and pepper, to taste 9-inch purchased pie pastry |
Method: Saute pork in lightly greased large saucepan until browned, about 5 minutes, add onion, celery, bell pepper, garlic, and herbs to saucepan and saute until vegetables are tender, about 4 minutes. Stir in flour, cook 1 minute. Add broth and remaining vegetables, heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, about 10 minutes, season to taste with salt and pepper. Spoon into 1 1/2-quart casserole. Roll pastry on floured surface into circle 1 inch larger than top of casserole, place on top of casserole and flute edge. Bake at 425 degrees until pastry is browned, about 20 minutes.
Per Serving: Calories: 362 % of calories from fat: 30 Fat (gm): 11.7 Saturated fat (gm): 4.8 Cholesterol (gm): 55.4 Sodium (mg): 265 Protein (gm): 20 Carbohydrate (gm): 42.5 |
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