It’s Friday afternoon and I’m racing through Fry’s Grocery in Scottsdale, AZ. I waited until the very last minute to buy everything for the camping trip I had planned. As I ogle the massive veggie section of this Fry’s, I start to run down the list of items I need to feed everyone for the 3 day weekend. I grab an onion here, a bell pepper there, a few carrots, some celery, and the list goes on and on. I added in some chicken, a little pasta, and some stuff to make things saucy! This is going to be a healthy twist on some serious pot pie flavors.
Fast forward to Saturday night where I’m prepping and whipping up a casserole that puts most of my others to shame. This casserole has the flavor of a high calorie dish but the actual calorie count of something much healthier. Learning the balance of fats to veggies to proteins can be vital when you’re trying to create healthier dishes in your home. For instance, you can use evaporated milk in place of half and half or heavy cream (depending on the dish). This allows the dish to stay creamy but with fewer calories.
This dish is not only healthy, but the clean up is a cinch. The majority of the dish is cooked in one pot through different stages. This not only prevents a ton of pot and pan clean up, but it means you’re paying more attention to what’s in front of you rather than spreading yourself too thin across the stove top if you’re not comfortable doing that every night. And who doesn’t love fewer dishes?