During the holidays we have more than the usual numbers of guests who visit us. Here we share with you a perfect meal for you and young guests who like to eat pizza. We’ve selected the toppings we used to have on those fat laden meals of take-out pizza. This is an easy one-dish dinner, which only needs a great salad, some garlic bruschetta, and fresh fruit for dessert.
1 pound extra lean ground beef
1 piece rye bread, soaked in water and wrung out into crumbs; discard the crust
1 ounce egg substitute
1/8 teaspoon garlic powder
freshly ground pepper
1/4 teaspoon kosher salt
olive oil cooking spray
2 shallots, sliced thin
2 large mushrooms, (2 ounces) sliced thin
1/2 small green pepper, seeded and diced
1 large Roma tomato, sliced thin
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 cup non-fat shredded mozzarella cheese
Preheat oven to 375° F.
In a small bowl combine the beef, crumbled rye bread, egg substitute, garlic powder, pepper and salt. Coat a 9 inch pie pan with cooking spray. Press the beef into the pie pan making a crust.
Coat a nonstick sauté pan and sauté the shallots and mushrooms until almost cooked through. Place on top of beef shell. Top with diced green pepper and make rings of the tomato slices over the top. Sprinkle with herbs. Sprinkle with cheese and bake for 35 minutes until browned.
Allow the pie to rest for 5 minutes before removing from the pie pan onto a serving plate.
Per serving: 253 calories (39% calories from fat), 30 g protein, 11 g total fat (4.1 g saturated fat), 8 g carbohydrate, 2 g dietary fiber, 44 mg cholesterol, 440 mg sodium, 515 mg potassium
Hey, I’m Linda Andini! Thank you for your visit our site, I am very happy !! So many favorite diabetic foods around the table, especially when surrounded by people I love. And of course, everything gets better with a lot of delicious food recipes.