It's almost Friday, which is a very good thing in my book. Jacob was out of town last weekend so I'm pumped to have him here and for the 3 of us to be able to relax and have some fun.
One goal that Jacob and I have been working on is budgeting. Well, see really we're pretty good at it....we've had a budget since we got married and for the most part we stick to it. However, with M eating more and more and me getting lax on the food portion things have gotten out of control. See I meal plan, always have...my mom did so I always plan ahead and make a list. I think what was killing us was quick trips for this and that a few times a week.
This is getting longer than I planned so I'll wrap it up. The reason I'm telling you this is because I have found taking the amount we budget for food out in cash at the beginning of the month is really helping. Also, because I have been on the hunt for inexpensive recipes that are healthy too. Bonus if they're easy because I usually have a toddler hanging on my leg....This pot pie recipe is one I have been making for years. The original recipe calls for chicken but I made it vegetarian years ago and recently I made it vegan because of M's dairy allergy.
Add 1 bag of mixed vegetables and mushrooms to an oven safe dish. I used canned because I had it for some reason but usually I use fresh. Salt and pepper to taste and add 1 cup of vegetable broth (add cooked chicken if you want)
In a separate bowl mix together 2 cups of Bisquick and 1 cup of milk (I used soy but regular is fine)
Spread the Bisquick mixture over the veggies and pour melted butter over the top. Bake!
You end up with a fluffy biscuit top and a yummy vegetabley center! I love this meal on a cold night and we always have plenty of leftovers. I bet you could make it the night before and just pop it in the oven when you get home.
Vegetable Pot Pie Recipe (Vegan)
1 bag mixed vegetables
1 cup vegetable broth
Salt and pepper to taste
2 cups Bisquick
1 cup milk (soy or regular)
The recipe calls for 1 stick of butter, melted but usually use 3/4 a stick
Bake at 375 for 35-50 min or until the top is golden brown!