| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains, Dairy, Eggs | Italian | Breakfast, Low-cal | 6 | Servings |
INGREDIENTS
| Vegetable cooking spray | ||
| 3/4 | lb | Lean ground pork |
| 3/4 | ts | Italian seasoning |
| 1/4 | ts | Fennel seeds, crushed |
| 2 | Cloves garlic, minced | |
| 1 | c | Skim milk |
| 2 | (8-oz) cartons frozen egg substitute, thawed | |
| 1/4 | c | Shredded Cheddar cheese |
| 3 | Green onions, chopped | |
| 3/4 | ts | Dry mustard |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground red pepper |
| 6 | (1-oz) slices white bread cut into 1/2-inch cubes | |
| Cherry tomatoes (optional) | ||
| Green onion tops (optional) |
INSTRUCTIONS
Directions: Coat a skillet with cooking spray; place over medium heat until hot. Add next 4 ingredients; cook until meat is browned, stirring to crumble meat. Drain in a colander; pat dry with paper towels, and set aside. Combine milk and next 6 ingredients in a large bowl; stir well. Add pork mixture and bread, stirring just until well blended. Pour into an 11- x 7- x 2-inch baking dish coated with cooking spray. Cover and chill 8 to 12 hours. Bake, uncovered, at 350 degrees for 50 minutes or until set and lightly browned. Garnish with tomatoes and onion tops, if desired. Yield: 6 servings (serving size: 1 [3 3/4- x 3 1/2-inch] piece). Nutritional Info: CALORIES 258 (31% from fat); PROTEIN 24.2g; FAT 8.8g (SAT 3.3g, MONO 3.5g, POLY 1.1g); CARB 18.8g; FIBER 0.8g; CHOL 45mg; IRON 2.9mg; SODIUM 436mg; CALCIUM 148mg Reprinted from Cooking Light Web site http://www.CookingLight.com Posted to MM-Recipes Digest V3 #276 Date: Tue, 8 Oct 1996 23:51:36 -0700 From: Julie Bertholf <jewel1@ix.netcom.com>
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