The first is just a good ole comfort meal. Perfect for entertaining, taking to a baby mama, or just for 4 hungry mouths like us over here! It is a medium on the healthy scale. Spinach and tomatos are in there, but it does have a pie crust and a bag of cheese!
The sweet old Publix chef feeds me every week while I grocery shop! He always gives me double and tells me to put some meat on my bones (i try and look extra hungry so he'll give me more) I'm kidding. But, we are big fans of the Aprons meals at publix. They are always pretty healthy, super quick, and they put the ingredients for it on sale.
so here is my new favorite, whatever you do, MAKE THE BROWNIES AT THE BOTTOM.
Some new church friends had us over for dinner and she made these. She is now my new best friend because these are the most amazing things I've ever had. They are like smores brownies! A layer of brownies, marshmallow, topped with peanut butter, choc chips, and graham crackers! Enjoy!
First, Publix's Italian Pie
1 (10-oz) box frozen chopped spinach
6 slices salami (1 1/2 oz)
1 1/4 lb ground meatloaf blend (beef/pork)
1 teaspoon dried Italian seasoning
1/4 cup diced pimientos, drained
1/4 cup turkey (or regular) pepperoni (1 oz)
1 (13.75-oz) jar bruschetta spread
2 eggs (or 1/2 cup egg substitute)
2 cups shredded Italian-blend cheese
1 ready-to-bake rolled pie crust
•Place spinach in colander, under cool running water, to thaw; break into smaller pieces, as possible.
•Preheat oven 425°F.
•Cut salami into bite-size pieces.
1.Preheat large sauté pan on medium-high 2–3 minutes. Add ground meat and Italian seasoning; brown 5–7 minutes, stirring to crumble meat, or until no pink remains. Drain spinach thoroughly by pressing firmly against colander.
2.Stir pimientos, pepperoni, salami, spinach, and bruschetta spread into meat; cook 1–2 minutes or until thoroughly heated. Transfer to a medium bowl and set aside 1–2 minutes to cool.
3.Stir in eggs and cheese, then transfer to a 9x13-inch baking dish. Unroll pie crust over meat mixture. (Stretch dough to fit or use extra dough that overlaps sides to cover extra space at each end of the baking dish; press edges together on each end.) Trim and seal or crimp edges.
4.Cut two small slits in center of crust. Bake 25–30 minutes or until mixture is bubbly and crust is golden. Serve.
CALORIES (per 1/8 recipe) 520kcal; FAT 36g; CHOL 130mg; SODIUM 720mg; CARB 22g; FIBER 2g; PROTEIN 25g; VIT A 90%; VIT C 10%; CALC 30%; IRON 15%
Blue Eyed Bakers - check out their site for more amazing recipes!
Graham Cracker Crunch Brownies
Makes 24 brownies
Adapted from Buttercup Bakes at Home
For the brownies: (or you can cheat like me and just use a box mix- still tasted great)
2 ounces unsweetened chocolate
1/3 cup unsalted butter
2/3 cup semisweet chocolate chips, divided
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
For the topping:
1 bag (10.5 ounces) mini marshmallows
1 1/2 cups milk chocolate chips
1 cup smooth peanut butter
1 tablespoon butter
1 1/2 cups graham cracker crumbs (larger pieces are fine)
Preheat the oven to 350 F. Butter a 9×13-inch pan and set aside.
To make the brownies, combine unsweetened chocolate, butter and 1/3 cup of the semisweet chocolate chips in a microwave safe bowl. Microwave mixture in 30 second intervals until completely melted. Set aside to cool for 5 minutes.
Sift together the flour, baking powder and salt in a medium bowl and set aside.
In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs until light. Add the sugar and vanilla and whisk until completely incorporated. Stir the melted chocolate mixture into the egg mixture and blend well. With the mixer on low, add in the dry ingredients and mix well. Fold in the remaining 1/3 cup semisweet chocolate chips.
Spread the brownie batter evenly into the prepared pan. Bake for 10-15 minutes, or until a toothpick inserted in the center comes out with just a few crumbs.
Remove the brownies from the oven and cover with the marshmallows over them. Place pan back in the oven for 3-5 minutes, until marshmallows puff and melt slightly. Remove from oven and set aside for 5 minutes.
While the marshmallow layer is cooling, combine milk chocolate chips, peanut butter and butter in a microwave safe bowl. Microwave mixture in 30 second intervals until completely melted. Add in graham cracker crumbs and mix well. Allow to cool for 3 minutes.
Spread chocolate graham cracker mixture evenly over the marshmallow layer using a spatula. Chill bars before cutting.
Happy Summer Baking