Impossibly Easy Cheey Meatball Pie...

Well, this one is a Betty Crocker special.  I've had decent success with these "impossibly easy" recipes in the past, so I figured why the heck not.  I liked that this one added shredded potatoes to the mix...a good concept.  I would like to make note that this would definitely be better if you made your own meatballs, but 1) that sort of defeats the purpose of the "impossibly easy" recipe, and 2) I was insanely busy this month and just didn't have time to bother with homemade meatballs...I'm lucky I had time to have my cooking day at all!  Anyway, here's the recipe:

Impossibly Easy Cheesy Meatball Pie
6 servings - 370 calories each

Ingredients
1 1/2 c. shredded hashbrown potatoes (refrigerated)
3/4 c. frozen sweet peas
12 frozen meatballs, thawed and cut in half
1 c. shredded cheddar
1/2 c. Bisquick
1 c. milk
2 eggs
Salt & pepper to taste

Directions
Toss potatoes with salt and pepper, then layer in greased pie pan with peas, meatballs, and cheese.  In a small bowl, mix Bisquick, milk, and eggs.  Pour mixture into pie pan.  Bake at 400 degrees for 30-35 minutes.  Let stand at least 5 minutes before serving.

Recipe Recap
This was pretty good.  The potatoes didn't make quite the impace I was expecting, and as I had assumed, the meatballs would've been much better homemade.  But...the easy to edible ratio was still decent.  I'm not sure it'll be one I'm craving or anything, but not a bad option for a quick meal ...and highly do-able to improvise it with random leftovers in your fridge, which is always a nice option.

Turkey Pumpkin Casserole...

Can you tell I'm ready for fall by this recipe?  Fall is my favorite thing.  I like the colors, the smells, the temperature (oh, how I love the temperature!)...it's good stuff all around.  (Except the allergies...fall allergies are the WORST!).  So I saw this, and thought, hey...it's still irritatingly warm for mid-September...let's just stay inside and pretend we're further along on this fall business than we really are.  You can find the original at (surprise!) Betty Crocker!  I didn't add the celery it calls for...I do NOT do celery (major texture issue).  The lone exception to this rule is celery with peanut butter and raisins on it...don't ask me why that one's okay...I really don't know :)  lol.  Anyway, the recipe (as I made it) below:

Turkey Pumpkin Casserole
8 servings - 350 calories each

**I forgot to put vegetable oil in the picture**

Ingredients
Turkey Filling
1 T vegetable oil
1/2 c. chopped onion
3 c. chopped turkey (I used the Carving Board turkey from the deli area...hello, lazy!)
2 jars (12 oz.) turkey gravy
1 pkg (12 oz.) frozen mixed vegetables
1/4 c. canned pumpkin (NOT pumpkin pie mix)
1 tsp. Italian seasoning
1/2 tsp. pepper
Biscuit Topping
2 1/4 c. Bisquick
2/3 c. milk
1/4 c. canned pumpkin (again, NOT pumpkin pie mix)
1/4 tsp. Italian seasoning

Directions
Cook onion in oil over medium high heat about 2 minutes.  Stir in remaining filling ingredients.  Sppon into 9x12 baking dish.  In a separate bowl, mix all biscuit topping ingredients.  Drop biscuit mixture on top of filling in spoonfuls.  Bake at 350 degrees for 45-55 minutes until biscuits are nicely browned.  Let stand at least 10 minutes before serving.

I'm serving mine with Parmesan Hashbrown Cups (not pictured)* for a total of 451 calories per serving :)