Saturday, May 28, 2011


Ok blog family, I know I have been missing in action lately, but I am truly blaming it on the fact that things have been really busy and hectic around here. I narrowly missed not one but two tornadoes this past week, I got to fly to Philadelphia to visit some family, and then had to come back and put my car in the shop. Wooo! It has been a crazy week...

So anyway, I decided to make it up to my dear hubby who has been so supportive and patient with the craziness around here. Tonight I decided to make my BBQ Chicken pizza which he loves and I decided to experiment with a new drink (the Watermelon Lemonade Spritzer). Thanks, Monique, it was AMAZING!!! I also tried another one of her recipes the Fresh Tomato Pie. Now keep in mind that I am NOT a fresh tomato eater at all and even I had to say, dang, this is good! Tomorrow, I will be experimenting again with an Okra and Sausage Stew (and no I don't eat okra either). Of course all recipes have my spins on them based on what we like to eat over here, so be sure to stay tuned!

The tomato pie recipe actually came from the YesDivasCanCook blog email, but she said that she will put up the video in a few weeks. Here is my slightly adapted version of her recipe. If you like tomatoes or even if you like Italian food, you have GOT to taste this! It tasted like everything that should go in spaghetti without the actual pasta. Hubby gave this recipe two thumbs up and as the self-proclaimed tomato hater of the family, I even had to admit it turned out really delicious. Hope you like it.


Pie Crust
5 tomatoes, seeded & diced
1/2 small red or yellow onion Рsaut̩ed
1 clove garlic - minced
3 tsp Italian seasoning
1 tsp oregano
1/2 tsp salt
1/2 tsp ground black pepper
3/4 cup Light Mayonnaise
1/2 cup fat free mozzarella cheese
1/2 cup parmesan cheese
fresh basil, chopped (optional)
cooking spray

  1. Preheat oven to 350 degrees.
  2. Press pie dough into 9-inch pie dish plate and poke holes in crust to prevent crust from rising.
  3. Bake for 10-12 minutes or until slightly golden.
  4. Sauté onions in skillet using cooking spray until tender.
  5. Add minced garlic to onions and cook until fragrant, approximately 1 minute. Stir well.
  6. Season diced tomatoes and onions with Italian seasoning, oregano, salt & pepper. Stir well to coat the seasonings. Taste and adjust the seasonings accordingly.
  7. Pour the mixture into the pie shell and spread evenly.
  8. Mix mayonnaise and cheeses in small bowl.
  9. Spread mixture evenly over the onion and tomato mixture.
  10. Bake for 20-25 minutes or until lightly golden.
  11. Top with fresh, chopped basil (optional)
  12. Let sit for 5 minutes and serve.
  13. Serve warm or cold.

NEW NOTE: Hubby just had his 2nd piece and said, "Babe, you just made a pie out of tomatoes and it's the freakin' bomb!" LOL

I just entered all the data for this recipe into the SparkPeople recipe calculator and 1 serving (1/8 of pie) is only 221 calories! It would probably be even less if I used fat free mayo (may have to try that next time).

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