Happy Tuesday, y’all!
I’m late getting this post up today because yesterday was super busy and then I slept in until 7:15 this morning. I even debated doing a post today, but I HAVE to share this recipe with y’all! I have made this for Dustin and I a good handful of times and didn’t realize that I had never blogged it. We love it at my house!
When I was little, my mom used to make a cheeseburger quiche for us. It was delicious and a supper I looked forward to often. Then she made it for Dustin one time right after we got married. He asked me to start making it, and I had to decline because it’s not the healthiest. Fast forward two years and I found a recipe for something like what my mom makes! I made it–it’s wonderful–and now I’m sharing it with you!
Light Cheeseburger Pie
reduced fat crescent rolls
1 lb lean ground beef (I used deer meat. You can use turkey, too.)
1 small onion, diced
1-2 TBS minced garlic
2 tsp hamburger seasoning (I didn’t have any and used steak seasoning)
2 TBS Worcestershire sauce
3 TBS ketchup
1/4 cup Splenda brown sugar
1 cup low fat cottage cheese
1 cup shredded cheese–non-fat if you can find it
1. Preheat oven to 350 and grease your pie dish.
2. Lay your crescent rolls in the pie dish. (I spread mine out at much as I can to where it covers the entire dish. It won’t cover all of the sides perfectly.) Poke holes in the dough and bake for 6-7 minutes.
3. Brown your meat and diced onions in the same pan. Add in the garlic and hamburger seasoning at the same time.
4. Once meat is cook thoroughly, turn the heat down to low and add in the Worcestershire sauce, ketchup, brown sugar, and cottage cheese and allow to simmer about 5 minutes.
5. Pour meat mixture into pie dish, sprinkle cheese on top, and bake for 15-20 minutes.
*Don’t forget to print this out for your recipe binder! Print button at the bottom of this post.
Linking up with Whitney
