Last weekend I decided to organize our pantry and see what food we needed to use up. For some reason we ended up with a rather large box of Bisquick, something we don’t typically buy. I googled the Bisquick website and found the Cheeseburger Pot Pie recipe. It was a keeper, even T said we will needed to make it again. After the kids went to bed I used the rest of the box to make pancake after pancake. We froze three large freezer bags full of pancakes. This makes breakfast time in the morning quicker a little more fun for girls.

Bisquick Cheeseburger Pot Pie

Ingredients:

1 lb ground beef

1 1/2 cup chopped onion

1 t seasoning salt

12 oz frozen mixed veggies

1 cup Bisquick

2 cups milk

4 eggs, beaten

2 cups shredded cheese

Directions:

Heat oven to 400 degrees

Spray 13 x 9 pan with oil

Cook beef and onion over medium-high heat and, drain off the grease, sprinkle the season salt and mix.

In a bowl whisk Bisquick, milk and eggs.

Pour beef and veggie mixture in pan.

Pour the Bisquick mixture on top.

Bake 30 minutes.

Remove Pot Pie and sprinkle the cheese on top.

Bake another 10-20 minutes.

Another item we had an abundance of was cans of Cannellini Beans. Thankfully, I had just flipped through Kristin Cavallari’s True Roots cookbook and saw her Cannellini Bean and Pistachio Hummus. I love many forms of Hummus and this one has quite a great flavor. I added an extra 2 cloves of garlic for an added zing. I will eat this with cut up fresh veggies for lunch. It would be great on a wrap with sprouts and veggies for a more filling meal.

Cannellini Bean and Pistachio Hummus

Ingredients:

2 cans of Cannellini Beans

1-3 cloves of garlic

1/2 cup shelled dry roasted pistachios

2 T champagne vinegar

2 t parsley

1 T tahini

2 t lemon juice

1 t lemon zest

1 t cumin

1 1/2 t sea salt

1/2 cup olive oil

Directions:

Add all items to Vitamix or high powered blender. Keep refrigerated.