1.) A low-cal Mediterranean Pizza Pie. You use a pie pan to make it, but the interesting part is that you use potato rounds arranged around the pan as a "crust", rather than dough, which can have lard and butter, etc. I was really leery of how that might work, whether it would hold everything in, and of course, how it would taste.
I was really pleasantly surprised! I managed to spatula the pieces out with little problem. The pizza filling had some egg white in it to hold everything together, so that helped a lot. The potato lining turned out fine, went well with the filling in the pizza. And the coolest part was the crispy part of the crust where the potato rounds stuck up over the pie plate. MMmmmm.
Mediterranean Vegetable-Cheese Pie
Olive oil cooking spray
2 med.-sized potatoes, peeled and sliced in 1/8-inch rounds
8 oz (about 8 cups) baby spinach
3 kalamata olives, pitted and chopped
2 whole eggs
3 egg whites
1 cup nonfat ricotta or cottage cheese
1 tbsp feta, crumbled
3 tbsp finely chopped fresh basil or dill (or 3 tsp dry)
3 Roma tomatoes, sliced into 1/4-inch rounds
1 1/2 tbsp grated Asiago or Parmesan
1 1/2 tbsp grated lowfat mozzarella
Heat oven to 350 degrees. Coat a 9-inch pie plate with cooking spray. Line bottom of plate with potato slices. Cut remaining slices in half and arrange around side of plate. Bake 12 to 15 minutes. Remove from oven and set aside. Coat a saute pan with cooking spray and saute onion over low heat till tender, about 5 min. Add spinach to pan and let wilt, about 2 to 3 min. Remove from heat. Drain excess fluid from onion and spinach mixture. Stir in olives.
In a medium-sized bowl, beat eggs and egg whites. Stir in ricotta and feta. Add half the basil or dill and set aside. Spoon onion and spinach mixture into pie plate over potatoes. Layer on egg mixture, then slices of tomato. Bake 20 to 25 min. or till egg is set and a knife inserted into pie comes out clean. Sprinkle grated cheeses evenly over top of pie and top with remaining basil or dill. Return to oven for 5 min. or till cheese melts. Remove from oven and let sit for 5 min. Cut pie into four wedges. Serve immediately.
I would say the one problem was (with all the fat free cheese), it's a little bland on taste. Next time I make it, I'm going to add some salt/pepper/something else.
Per serving: 192 calories, 4.8 g fat (2 g saturated), 20.5 g carbohydrates, 17.5 g protein, 7.8 g fiber
These were SO GOOD. The BF, who's a meat-eater, devoured them. Parsnips pwn!
4 large baking potatoes
olive oil, for greasing
8 ounces parsnips, diced
2 Tbs butter
1 tsp cumin seeds
1 tsp ground coriander
2 Tbs light cream, or plain yogurt
salt and pepper
4 ounces Cheddar cheese, grated
1 egg, beaten (I used Egg Beaters)
1/4 cup flaked almonds
1. Rub the potatoes with oil, score in half, then bake @ 400 F for about an hour, til cooked.
2. Meanwhile, boil the parsnips until tender, then drain well, mash and mix with the butter, spices, and cream/yogurt
3. When the potatoes are cooked, halve, and then scoop out and mash the flesh, then mix with the parsnip, seasoning well.
4. Stir in the cheese, egg, and 3/4 of the almonds. Fill in the potato shells with the mixture, and sprinkle with the remaining almonds.
5. Return to the oven and bake for about 15-20 minutes until golden brown. Serve hot.
The one addition I might make is to include some potato fix'ns, like chives, and maybe some cheese to sprinkle on the top after step 4. The BF liked them with sour cream. Again, these were GREAT! Parsnips are some of my favorite veggies to cook with. Once you go parsnip, you never go back!