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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 285.0
  • Total Fat: 13.0 g
  • Cholesterol: 185.3 mg
  • Sodium: 412.0 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 1.4 g
  • Protein: 15.7 g

View full nutritional breakdown of Impossible Pie - Lower Cal Version calories by ingredient
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Impossible Pie - Lower Cal Version

Submitted by: IMLOSINIT4GOOD

Introduction

I loved Susan's Impossible Pie but I wanted to shave off a few calories where I could. This is the version I came up with! I loved Susan's Impossible Pie but I wanted to shave off a few calories where I could. This is the version I came up with!
Number of Servings: 8

Ingredients

    1/2 Cup Flour
    1 1/2 Cup Sharp Cheddar
    15 Baby Carrots (shredded)
    2 Medium Zucchini
    4 Slices Cooked Bacon (chopped)
    1 Medium Onion (chopped)
    1/2 Cup Fat Free Milk
    6 Large Eggs
    1 Vegetable Boullion Cube (chopped)
    2 tbs Parmesan Cheese (grated)

Directions

Preheat oven to 350 F

Cook the bacon and chop it up to small bits. I used my kitchen shears to get nice small pieces.

Using a grater or food processor shred the zucchini and carrots and cheese if you buy the block style, and chop the onion.

In a large bowl combine the flour, cheese, bacon and vegetables.

In a separate bowl crack 6 eggs and add milk and the chopped boullion cube. Wisk until well combined and then mix into the vegetable bowl until well combined. At this point you can add any seasoning you want. I added a greek mix, some garlic powder, and pepper. (SEASONING NOT INCLUDED IN NUTRITIONAL DATA)

Spray a 9x11 casserole dish and add pour in your mix.

Lightly sprinkle with parmesan cheese and put in the oven for 30 - 40 minutes!

Number of Servings: 8

Recipe submitted by SparkPeople user IMLOSINIT4GOOD.






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