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Potato Pan Pizza
This recipe is inspired from a Mediterranean Cooking class at the CIA (Culinary Institute of America). It is easy to make, fun to eat, inexpensive and best of all, low in fat, calories and sodium!
4 large baking potatoes
1 tablespoon olive oil, divided
Salt and pepper to taste
2 plum tomatoes, sliced
1 cup asparagus tips
1/4 sliced red onion
2 tablespoons shredded Parmesan
Dried oregano to taste
Directions:
1. Microwave potatoes until
soft. Cool slightly. Peel and mash
potatoes with 2 teaspoons olive
oil and salt and pepper to taste.
2. Use the rest of the oil to
spread on a shallow 8X8 inch
casserole dish.
3. Spread potatoes on the bottom
of the casserole dish. Top
with tomatoes, asparagus, onion,
cheese and oregano.
4. Cover with foil and bake at
400 degrees until tomatoes and
onions are soft. Remove foil and
allow top to brown slightly. Cut
in 8 pieces; serve hot.
Cook’s tips: The best Parmesan
to use is the shredded one
that comes in a bag.
Variations: Add sliced lean
ham, pineapple chunks, sliced
pepper, zucchi, winter squash
and other veggies.
Serves 4. Each 1-cup serving:
249 calories, 4.5 g fat, 1 g saturated
fat, 2 mg cholesterol, 64
mg sodium, 47 g carbohydrate, 5
g fiber, 6.5 g protein.
This recipe is excerpted from Communicating Food for Health Newsletter Click here for more products to help your clients eat healthier PLUS a free color handout with recipes and tips!
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