See Potpourri section for baking mix (homemade).

These pies are wonderful creations. You can take a variety of cooked vegetables, cooked meat, seafood, cheese or their leftovers and turn them into a main-dish meal with this basic recipe. You'll need a pie plate or similar sized baking dish; or, pick up aluminum pie plates at any grocery store. Basically, for one Impossible Pie, you'll need up to 4 cups of cooked, chopped leftovers. Include chopped onion, garlic and herbs for added flavor, if desired.

4 c. cooked, chopped leftovers (for example, try 1 to 2 c. chopped cooked turkey, chicken, hamburger or beef; 1 c. shredded cheese; 1 to 2 c. chopped
vegetables; plus 1 chopped onion and 1 chopped garlic clove)
3 eggs or 6 egg whites
2 tbsp. canola oil
3/4 c. baking mix
1 1/2 c. skim milk
1/2 tsp. salt (optional)
1/2 tsp. pepper (optional)

Preheat oven to 400 degrees. Put meat, vegetables, cheese or whatever combination of these ingredients you have on hand into a greased pie pan.

In another bowl, beat together the eggs, melted butter, baking mix, milk, salt and pepper until smooth. Pour over ingredients in pan. Bake until puffed and golden, about 30 to 35 minutes. The Impossible Pie is done when a knife inserted halfway between the center and the edge comes out clean. Makes 6 to 8 servings.

Notes: Use salt substitute flavorings in recipe.

Use cheese substitutes or low-fat/non-fat cheeses or cottage cheese in filling.