Did a few pounds happen to appear out of nowhere
and cling to you over Thanksgiving???
I heard a radio DJ say the other day that
he gained SIX pounds over the holiday. EEK!
Thankfully, we only had ONE day of feasting around here,
but if you'd like to drop a few pounds
before the next eating fest, you might want to try
this week's Free Recipe Friday.
and cling to you over Thanksgiving???
I heard a radio DJ say the other day that
he gained SIX pounds over the holiday. EEK!
Thankfully, we only had ONE day of feasting around here,
but if you'd like to drop a few pounds
before the next eating fest, you might want to try
this week's Free Recipe Friday.
It's not fat-free, but carb-free? I think YES.
Baked Italian Salad is it's name,
but it actually tastes like the toppings off of a pizza.
It is DELISH! Grrreat with a salad and a baguette?!
(IF you're not too carb conscious)
Obviously this dish would be PERRRfect
in the summer when fresh garden tomatoes
are plentiful...but store bought Roma's
work just fine here!
WHAT YOU NEED:
appx. 8 Roma tomatoes (or your fav)
Sea Salt/Black pepper
2-3 teaspoons Garlic, minced
1/4 - 1/2 cup Green olives (and/or black) sliced
1 medium Onion, sliced thinly
Fresh herbs (parsley and/or basil) opt.
Red pepper flakes, just a few
1/4 - 1/2 cup Parmesan
drizzle of Olive Oil
splash of Red wine
WHAT YOU DO:
Preheat oven to 425
Spray a shallow dish with non-stick cooking spray.
You could use a pie plate, individual dishes
or use a dish to accommodate
whatever serving amount you need.
With this recipe, you just layer
as much as you need - there's no right or wrong.
It is DELISH! Grrreat with a salad and a baguette?!
(IF you're not too carb conscious)
Obviously this dish would be PERRRfect
in the summer when fresh garden tomatoes
are plentiful...but store bought Roma's
work just fine here!
WHAT YOU NEED:
appx. 8 Roma tomatoes (or your fav)
Sea Salt/Black pepper
2-3 teaspoons Garlic, minced
1/4 - 1/2 cup Green olives (and/or black) sliced
1 medium Onion, sliced thinly
Fresh herbs (parsley and/or basil) opt.
Red pepper flakes, just a few
1/4 - 1/2 cup Parmesan
drizzle of Olive Oil
splash of Red wine
WHAT YOU DO:
Preheat oven to 425
Spray a shallow dish with non-stick cooking spray.
You could use a pie plate, individual dishes
or use a dish to accommodate
whatever serving amount you need.
With this recipe, you just layer
as much as you need - there's no right or wrong.
Begin layering ingredients
starting by covering the bottom of your pan
with some tomatoes, then onions, garlic
a few flakes of red pepper, salt/pepper,
and a bit of parsley and/or basil.
Now start all over again and begin
another layer of tomatoes
then onions, seasonings, herbs, etc.
Two or three layers should be plenty.
When you've reached the top,
toss on the sliced olives -
as much or as little as you'd like.
To finish, top with Parmesan,
give it a splash of red wine all over
and finish it off with a drizzle of olive oil.
Bake until golden and bubbly
approximately 30 minutes.
and a bit of parsley and/or basil.
Now start all over again and begin
another layer of tomatoes
then onions, seasonings, herbs, etc.
Two or three layers should be plenty.
When you've reached the top,
toss on the sliced olives -
as much or as little as you'd like.
To finish, top with Parmesan,
give it a splash of red wine all over
and finish it off with a drizzle of olive oil.
Bake until golden and bubbly
approximately 30 minutes.
Mmm! Serve this along side a salad
and maybe some good crunchy bread
and you've got an amazing meal
that will not leave you feeling deprived!
ENJOY!!!
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