Recipe of the Day
Since Saturday is a good night for pizza....try this! I got this from another messge board a year os so ago. Deep Dish Quiche Pizza Recipe said 4 servings but I got 8 out of mine. This was REALLY good. Liv loved it too.
The cheese forms kind of a crispy "pizza" crust.
Crust Ingredients:
4 ounces cream cheese (I used low fat)
Three eggs
1/4 cup parmesan cheese
1/3 cup heavy cream
1/2 teaspoon oregano
2 cups shredded Italian cheese (mozzarella, romano, parm mix - or your choice)
1/4 teaspoon garlic powder
Top with:
1/4 cup low sugar or sugar free pizza sauce
1 cup shredded mozzarella
pizza toppings of your choosing (Olivia used pepperoni and sausage)
(I like "white pizza" so I used garlic, fresh spinach, chunks of portabella, shrimp and fake crabmeat.)
Preparation Method:
1) Beat cream cheese and eggs until smooth. Add cream, parmesan and spice. Spray 13 x 9-inch baking pan with nonstick cooking spray. (We used two round cake pans)
2) Put 2-cups pizza cheese in dish and pour egg mixture over. "Squish" around to mix. Bake at 375-degrees for 30-40 minutes until well browned.
3) Remove from oven and cool for about 5 min. Spread on pizza sauce, sprinkle on mozzarella, and layer with toppings.
4) Bake about ten minutes in 375-degree oven until the toppings are bubbly and brown.
(It took longer for the two to bake, almost 15 minutes, and they were not browned.)
And, for those on pureed:
(Fram Bariatric Eating)
SUSAN'S CREAMY BLACK BEAN SOUP
1 TB olive oil
1 small onion, chopped
2 garlic cloves, chopped
One 15-ounce can black beans, rinsed and drained
3 cups Chicken Stock or low-sodium chicken broth
1/2 cup mild roasted tomato salsa
Kosher salt and freshly ground black pepper
1/2 cup reduced-fat sour cream
Shredded Chedar, chopped cilantro, and sliced green onions (scallions)
Heat the oil in a large, heavy saucepan over medium heat. Saute the onion and garli****il lightly browned, about 4 minutes. Add the beans, stock, and salsa, and season with salt and pepper. Bring the soup to a boil, reduce the heat, and simmer 10 minutes, stirring occasionally, until the flavors blend and the soup thickens slightly. Puree the soup with an immersion blender or in a blender until smooth and creamy. Be careful when pureeing hot liquids in a blender as the steam expands; always cover the lid with a kitchen towel, pulse the switch, then rel4ease the steam before proceeding.
Reheat the soup just before serving and whisk in the sour cream. Check the seasonings. Ladle the soup into bowls and garnish with the Cheddar, cilantro, and green onions. Have a bottle of hot sauce on the table and use to taste.
Tell someone that you love them!
Dawn
253/223/167/127
HW/SW/CW/GW
