|
|
|
 |
|
|
Salmon Herb Pie
Courtesy of Mealtime.org |
 |
|
1 cup whole wheat couscous
1 package (5.2 oz) herbed cream cheese, such as Boursin, room temperature
1 can (14.5 oz) spinach drained
1 can (14.75 oz) pink salmon, drained
1/4 cup shredded part-skim mozzarella cheese
|
Preheat oven to 450°F. Coat a 9 1/2-inch pie plate with a little vegetable oil (about 1 teaspoon).
Spread the couscous over the bottom of the dish and pour 1 cup boiling water over top. Stir to moisten and spread in an even layer.
Spoon the herbed cream cheese in small spoonfuls over the couscous, leaving 1/4 inch border all around.
Scatter the spinach and salmon over top of the cream cheese, and top with mozzarella cheese.
Bake for 10 minutes until cheese is melted and the pie is hot through. Cut in wedges and serve.
Total cost: $9.98
Servings: 4
Nutritional Information Per Serving:
(including 1 teaspoon oil for pie plate): Calories 430; Total fat 20g; Saturated fat 10g; Cholesterol 125mg; Sodium 650mg; Carbohydrate 29g; Fiber 6g; Protein 34g; Vitamin A 210%DV*; Vitamin C 25%DV; Calcium 50%DV; Iron 25%DV
*Daily Value
|
 |
Preparation Time: 8 |
Serves: 4 |
| Recipe Origin: United States |
|
Submitted by: |
|
Canned Food Fan
United States |
|
|
|
|
| This recipe has been viewed 2466 times. |
|
|
|
