Crust-less Tuna Pie - Adapted from Southwestern Chicken - Home and Gardens - New Dieter's Cookbook

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 270.0
  • Total Fat: 5.7 g
  • Cholesterol: 124.3 mg
  • Sodium: 441.6 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 1.5 g
  • Protein: 29.0 g

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Submitted by: CRAFTSFAN1

Introduction

2 cans Tuna fish shredded
1 C Mixed veggies, with okra
4 oz. can jalapeños
2 med egg
3/4 C flour all-purpose Or 2/4 cup whole wheat and 1/4 all-purpose flour
2/3 C milk, skim
1 dash pepper
1/3 tsp. salt
1/4 cup cheddar cheese Shredded
2 cans Tuna fish shredded
1 C Mixed veggies, with okra
4 oz. can jalapeños
2 med egg
3/4 C flour all-purpose Or 2/4 cup whole wheat and 1/4 all-purpose flour
2/3 C milk, skim
1 dash pepper
1/3 tsp. salt
1/4 cup cheddar cheese Shredded

Number of Servings: 4

Ingredients

    2 cans Tuna fish shredded
    1 C Mixed veggies, with okra
    4 oz. can jalapeños or green chili
    2 lrg egg
    3/4 C flour all-purpose (Or 2/4 cup whole wheat and 1/4 all-purpose flour)
    2/3 C milk, skim
    1 dash pepper, white
    1/3 tsp. salt
    1/4 cup cheddar cheese Shredded

Directions

1. Spray a mold.
2. Beat the eggs. Add the milk and flour. Add the rest of ingredients, but the cheese.
3. Pour the mixture in the mold.
4. Bake at 400º for 25 minutes (35 minutes if using 2/4 cup whole wheat and 1/4 all-purpose flour).
5. Spread the cheese over the pie and bake 5 minutes more.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user CRAFTSFAN1.





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TAGS:  Fish | Dinner | Fish Dinner |

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