MaryLee's Healthy Food and Easy Cooking - Potato Crust

Hello again,

I love my carbs but I have cut down on my breads and pastas. I just find breads and pastas are good if you are going to be active therefore they can get used up, but when not that active I just cut back on them, eat them say every 2 weeks rather than weekly or daily.

Here is an alternative crust to use instead of the traditional crust.

Potato Crust

3 – 5 large potatoes washed unpeeled and cubed
2 tbsp (tablespoon) light oil
1 tbsp flour
¼ tsp teaspoon salt
½ tsp ground black pepper
½ cup uncooked rolled oats

In saucepan add potatoes cover with water and cook until soft, drain. Add oil, salt pepper and flour and mash well. Add the oats and stir well to mix.

Lightly oil a 9 inch oven proof pan add mixture and press evenly along bottom and up sides of pan.

Bake at 375 F or 170 C for 15 minutes or until golden.

Filling

2 chicken breast cut into bite size cubes
1 medium onion chopped
2 cloves garlic chopped
5 mushrooms chopped
1 celery stick chopped
½ cup garden peas
1 tbsp light oil
1 – 2 tbsp corn flour (starch)
½ cup water

In skillet heat oil add the onion and garlic stir over medium heat until soften. Add the chicken and continue to stir until all sides have browned lightly. Add mushrooms, celery and garden peas continue stirring. Add half the water let come to a gently boil.

With remaining water add corn flour and mix until smooth slowly add it to the chicken mixing well. Continue to cook about 1 minute until thickens.

Add the chicken mixture to the above crust and cover with crumbs (crushed cereal). I like to add chopped dried sage to my crumbs.

Place in heated oven 350 F or 170 C for 30 minutes or until crumbs become golden brown.