It's Tuesday so perhaps a recipe...

It seemed only fitting that I am sitting here with pictures of my super yummy dinner from the other night and it's Tuesday. So in honor of the long dead Tofu Tuesday, I thought I'd share it with you because it's just that good. Look I even dug up the graphic for it...

So this is what I'm sharing with you...




Looks good huh?! Definite comfort food and so easy. I took the recipe from my Betty Crocker easy everyday VEGETARIAN cookbook and I changed it up just a little bit. I really recommend checking out the cookbook though. It's loaded with tons of truly easy and yummy recipes.

OK so the recipe...

"Chicken" Alfredo Pot Pie
Prep is about 20 minutes with a total of about 45 minutes
Makes about 6 servings

1 can (11 oz) refrigerated soft breadsticks (I couldn't find these and just used the can of pizza dough and rolled it out and cut it instead)

4 frozen grilled chicken-style soy-protein patties (I can find a brand called Quorn that has these awesome chicken tenders - Look here - and they are already little cubes of chicken substitute. Great texture and perfect for this type of use.)

1/3 cup milk

1 jar (16 oz) Alfredo pasta sauce

1 bag (1 lb) frozen broccoli, carrots, and cauliflower, thawed, drained - (These are not veggies that go over well in my family, nor are they really what comes to my mind with pot pie. So instead I cut up a bit of a potato into small squares that would be sure to cook, added some corn, carrots, and due to lack of peas used lima beans instead. I didn't measure but just eye-balled to see what a good thick consistency looked right.)

2 Tbsp grated Parmesan cheese

1 tsp Italian seasoning

Directions:

1. Heat oven to 375F. Unroll dough; separate at perforations into 12 breadsticks. Set aside. On small microwavable plate, microwave patties on High 30 - 45 seconds or until slightly thawed. Cut patties into cubes to make about 2 cups.

(If using something like the Quorn tenders, I completely skipped the whole microwave step and went right to step two measuring out 2 generous cups of tenders.)

2. In 3-qt saucepan, mix patty cubes, milk, pasta sauce and vegetables. Heat to boiling, stirring occasionally. Spoon into ungreased 13x9" (3-qt) glass baking dish.

(I did not use a glass 9x13 baker and instead used my deep round silicone dish. I thought that the 9x13 would be too shallow and I wanted my pot pie deeper.)

3. Twist each breadstick; arrange crosswise over hot patties mixture, gently stretching strips if necessary to fit. Sprinkle with cheese and Italian seasoning.

(I did not twist, did not measure either cheese or seasoning.)

4. Bake uncovered 20 - 30 minutes or until bread sticks are deep golden brown.

And this is how mine looked when I broke it open...



For some reason this picture is upside down. I'll have to figure out how to get it to turn the correct way, but I have to run so I'll leave you for now with upside down pot pie. Enjoy!

Soooooo good!

It's one of those recipes that you can use for ideas and then tweak it differently to make it perfect for you. It was an instant favorite for our family. Even the kids mostly ate it...although each of them whined about separate issues - potatoes, beans - but I'm used to this.

And again, if you haven't already you should really check out this cookbook as it's perfect for quick meals and great if you are either new to vegetarian cooking or just interested in making more meatless meals for your family.