Thursday, January 6, 2011

Egg White Casserole

1 14.5 Oz Can No Salt Added Tomatoes
1 PKG Frozen Chopped Spinach With 10 MG or Less of Salt
2 TBSP Heart Healthy Butter Blend Stick Melted
1 Mini Ciabatta Loaf 1-3 Days Old
Pinch of Sea Salt
1/4 TSP Ground Black Pepper
1 TSP Garlic Powder
1/4 Cup Plain Soymilk or other Milk
2 Gardein Meat Free Chicken Scallopini's
1 Cup Shaved Imported Pecorino Romano Cheese
1/4 TSP of Extra Virgin Olive Oil
Fill 1/2 of Casserole With Egg Whites After Everything in Assembled
Oven Safe Casserole Dish And 2 Small Bowls

Microwave 2 Gardein Brand Meat Free Chicken Scallopinis Long Enough To Cut Them in Cubes
Cut 1 Mini Ciabatta Loaf Into Cubes, Set Aside in Small Bowl
Add Soymilk to Bread And Mix To Coat All Bread, Set Aside.
Cook Spinach, Pat Dry And Set Aside In Small Bowl
Add Garlic Powder, Sea Salt & Pepper to Spinach And Mix
Add Extra Virgin Olive Oil To Bottom Of Casserole Dish
Spread Cubed Bread On Bottom of Casserole Dish
Pour Melted Butter Over Bread
Spread Some Tomatoes Over Bread
Spread Cubed Scallopini Over Bread
Spread Some Spinach Over Tomatoes
Spread Some Cheese Over Spinach
Continue layering Till Done
Pour Egg Whites Over Everything Till 1/4 or 1/2 of Your Food IS Cooked.
You Need Room for the Eggs to Expand & Cook

Bake in a 350-375 Oven Till Done 20-35 Minutes Depending On The Size of Your Casserole Dish

No comments:

Post a Comment