| 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>
A Message from our Provider:
“How can a moral wrong be a civil right?”