I'm always worried about carbs, not calories.
Elaine
There's a fine line between genius and
insanity. I have erased this line. --Oscar Levant
Hello Carol
On Sunday, November 8, 2009, you wrote
> THANKS, that sounds good but sounds really high
> in calories and fat, does it sound high to you or no?
> --- On Sun, 11/8/09, ETM <etm1935@yahoo.
>> From: ETM <etm1935@yahoo.
>> Subject: [Healthy_Recipes_
>> To: "Diane Moro" <deemoro@gmail.
>> Cc: Healthy_Recipes_
>> Date: Sunday, November 8, 2009, 7:58 PM
>> Forget the crust. Make a meatza. See
>> below.
>>
>> Elaine
>>
>> Quote
>>
>> By Karen Barnaby
>>
>> If you've missed pizza, here's the answer. I've kept
>> the counts separate for all the components so you can make
>> up your own toppings. Too bad about pineapple!
>>
>> It's important to drain the mushrooms. There is no
>> traditional crust to absorb any liquid, so your meatza will
>> wet and sloppy if you don't.
>> Meatza
>>
>> Makes 1 12-inch meatza or 8 good slices
>>
>> * 1 lb. ground pork
>> * 1 lb. regular ground beef
>> * 1/4 cup finely diced onion
>> * 1 clove garlic, minced
>> * 1 egg
>> * 1/2 cup freshly grated Parmesan cheese
>> * 3/4 tsp. salt
>> * 1/4 tsp. freshly ground black pepper
>>
>> Preheat the oven to 450°F. Combine the pork, beef, onion,
>> garlic, egg, cheese salt and pepper. Mix well. Pat out
>> evenly onto a 16-inch rimmed pizza pan. Bake for 10 minutes.
>> Remove from the oven and carefully pour out the juices that
>> have accumulated in the pan. The meat will have shrunk to
>> about 12-inches and this is fine.
>>
>> * Total: 2767 cals
>> * Fat: 217 grams
>> * Carbs: 7 grams
>> * Fiber: 1 grams
>> * Protein: 184 grams
>>
>> Mushroom and Pepper Topping
>>
>> * 2 Tbsp. extra-virgin olive oil
>> * 3/4 lb. sliced mushrooms
>> * sea salt and freshly ground black pepper
>> * 1 cup thinly sliced bell pepper - red is
>> nice
>> * 1 cup tomato sauce
>> * 12 oz. full-fat mozzarella cheese, grated
>> * 1 tsp. dried oregano, optional
>>
>> In a large frying pan over high heat, heat the olive oil.
>> Add the mushrooms, season with salt and pepper and fry until
>> they are browned and the liquid has evaporated. Scoop the
>> mushrooms out of the pan into a sieve to drain and add the
>> peppers to the pan. Fry until the peppers are slightly limp.
>> Add to the mushrooms.
>>
>> Preheat the broiler to high. Spread the tomato sauce evenly
>> over the base and scatter with the mushrooms and peppers.
>> Cover evenly with the cheese and sprinkle with the oregano.
>> Broil until bubbly and lightly browned. Cool on a rack for a
>> few minutes before slicing and serving.
>>
>> * Total: 1520 cals
>> * Fat: 120 grams
>> * Carbs: 40 grams
>> * Fiber: 6 grams
>> * Protein: 242 grams
>>
>> For the whole thing:
>>
>> * Total: 4287 cals
>> * Fat: 337 grams
>> * Carbs: 47 grams
>> * Fiber: 7 grams
>> * Protein: 426 grams
>>
>> Simple Tomato Sauce
>>
>> * Makes 1 1/2 cups
>> * 2 Tbsp. extra-virgin olive oil
>> * 1/4 cup finely diced onion
>> * 1 28-oz. can Italian plum tomatoes, well
>> drained and finely chopped
>> * sea salt and freshly ground black pepper
>>
>> In a heavy pot, heat the olive oil over medium heat. Add
>> the onion and sauté until translucent. Add the tomatoes and
>> cook at a lively simmer until the sauce has reduced and the
>> oil starts to float to the top. Season to taste.
>>
>> * Total: 327 cals
>> * Fat: 28 grams
>> * Carbs: 20 grams
>> * Fiber: 4 grams
>> * Protein: 4 grams
>>
>> Unquote
>>
>> From: http://www.lowcarb.
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