Tara's Mom's Tomato Pie - South Beach-ized

My friend Tara is a Southern Belle through and through. I love her for her kindness and generosity, but also for the feisty little side of her that peeks through sometimes too. She was kind enough to share her mom's beloved tomato pie recipe and let me attempt to South Beach-ize it. Now, I'm not at all going to lay claims that this is better than her mom's, no way. I am going to say that it is healthier and a great way to use those gorgeous heirloom tomatoes that are so abundant right now.

I haven't gotten Tara's mom's permission to post her original recipe on my blog. So, very sad for those of you who want to see it, sorry.

This dish can be used as a main dish an accompanied by a salad (that's what we did) or it's a great side dish as well.

South Beach Tomato Pie

Here's what you'll need:

3 or 4 large heirloom tomatoes

Vidalia onion (I didn't have a Vidalia, I used a lovely onion from my CSA)

3-4 slices cooked prosciutto crumbled

1/4 cup low fat mayonaise

1/4 cup non fat greek yogurt, strained

1/2 cup skim milk

2 eggs

1 tbs. cornstarch

1 cup shredded cheese

fresh basil

salt and pepper

First things first. You'll want to slice those tomatoes and your onion very thin. I used my mandolin and it worked wonderfully. Then spread tomatoes out on a cheese cloth or towel to drain them. 

Next you'll spray a pie pan with non stick spray. Place a layer of tomatoes down, then sprinkle it with salt, pepper and basil. Next, add a layer of onions. Continue to layer tomatoes, spices, herbs and onion until your plate is full.

Now comes the creamy goodness. 

In small mixing bowl, blend mayo, yogurt, milk, eggs, cornstarch, and cheese.  Spread mayo/cheese mixture over top of pie to the edges.  Crumble prosciutto pieces on pie.  Add one last layer of tomatoes.  Place on cookie sheet and bake at 350 for 35- 35 minutes (or top is golden brown/knife comes out clean from center.)  Let stand a few minutes before serving.

This was a delicious summer time dish. I will admit that I wasn't please with the texture of the yogurt (which was totally my addition/substitution, not part of the original recipe) and I'll omit it next time. If you omit the yogurt, replace it with 1/4c of low fat mayo for a total of 1/2 cup.

Enjoy Y'all!

Faux Huevos Rancheros South Beach Style

I really don't know exactly what to call this concoction that I made and we immediately devoured on Saturday morning. I was reading a 20 minute recipe thread and E (also known as the bean lady) posted a link to a couple of fabulous looking recipes for shaksouka. I started salivating and then considering how to prepare them South Beach phase 1 friendly. THEN, AdK posted that she used a similar method while cooking huevos rancheros. The light bulb instantly went off. I could remove the bread from the shaksouka and the tortillas from the huevos rancheros and, with the beans, still have a very balanced South Beach Diet  friendly meal.

Get ready for the yumminess.

Faux Huevos Rancheros
1 anaheim or poblano pepper, seeded and chopped
1/2 medium onion, chopped
1-3 cloves of garlic, chopped
1 can of pinto beans, drained and rinsed (you could totally use black beans here)
1 can of fire roasted tomatoes
splash of chicken stock
eggs (1-2 per person)
Salt and pepper to taste

The most time consuming part of this recipe is dicing the pepper and onions, so that tells you how quickly this comes together.

First spray a skillet with non-stick spray (please use a skillet that you have a lid for, you'll need the lid) and heat. Once the skillet is hot, add the onion, pepper and garlic and saute for about 5 minutes.

Here comes the hard part, please pay attention. Ready? Dump the beans and tomatoes into the skillet and stir. Yep, I lost you didn't I? Seriously folks, it's that easy. Add a splash of chicken stock and cover and heat about 10 minutes or until everything is heated through.

Once everything is heated, crack your eggs on top of the mixture. Put the cover back on and cook for 4 minutes. Remove from heat and let stand another 1-2 minutes. Add salt and pepper to taste.

Serve in a shallow bowl. If you're feeling really festive, top it with a little lowfat cheese, avocado slices and/or cilantro!

Dig in and thank me later.

Make Ahead Breakfast Casserole - Sausage, Squash and Green Chiles.

Now that summer is winding down in our household, it's time to get back to the basics of our South Beach Diet eating plan. I have a couple of friends who are starting South Beach Diet today, and to be supportive to them I decided to go back to Phase 1 myself this week.

First things first! For us, the key to success starts with the first meal of the day. Unfortunately, my hard working husband leaves the house at o'dark thirty in the morning. That equals a time way too early for me to get up and cook him breakfast every morning. So instead, I make breakfast once at the beginning of the week and he can take a portion each morning and pop it in the microwave for a hot, homemade breakfast each day.

So, today's post is going to be quick and simple because that's what this dish is. It's a quick and simple way to have a delicious, hot breakfast each morning and only having to cook it once!

Sausage, Squash and Green Chile Breakfast Casserole

What you'll need:
1lb Low fat ground turkey breakfast sausage
1T olive oil
1/2 onion, diced
1 yellow squash diced (zucchini works too)
1 can (4 oz) green chiles (I used hot instead of mild)
1 cup low fat jack or cheddar cheese
salt and pepper to taste
2C egg beaters
1/3c fat free half and half

First coat a large skillet with non stick spray and heat that bad boy up! Add the olive oil and the  chopped onion and saute until onion becomes translucent. Then add the ground turkey sausage and cook until done. At this time you can cadd the squash and the green chiles. Stir and cook an additional five or so minutes. Add half of the cheese, salt and pepper and stir. Once that is combined add eggs and half and half and reduce heat to low. Stir frequently until the egg just begins to set up. Now, you'll remove the pan from the heat and empty contents into a 9x11 dish that has been coated with non stick cooking spray. Sprinkle the remainder of the cheese on top.

Cook for 35-45 minutes at 325 or until eggs have set up and cheese is a little browned.