My husband and I recently started a low carb eating plan after years of thinking no way I could give up carbs. It's actually not that bad, and, pounds are coming off as well as me just feeling better over all. Who knew!?!? Anyway, still get those cravings for pasta and pizza, so I came up with this recipe for a Deconstructed Calzone. Similar flavor profile without the carbs.
Ingredients
1 T olive oil (I use chipotle infused, because that's the way I roll)
1/2 sweet onion thinly sliced
1 tsp minced garlic
2 links turkey Italian sausage casings removed (I like the Johnsonville chicken/pork 50% less fat Italian sausages best)
1 medium eggplant skinned and diced into bite size chunks
1 zucchini diced into bite size chunks
1 red bell pepper diced into bite size chunks
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
salt and pepper to taste
2 14.5 oz cans fire roasted diced tomatoes (drain one can only)
1 8 oz. ball fresh mozzeralla thinly sliced.
Directions
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Preheat oven to 425. In large skillet that is oven proof, heat olive oil over medium/high heat, and brown sausage breaking into crumbles with garlic and onion. Add eggplant, zucchini and red bell pepper. Saute until tender and slightly browned, 5-8 minutes. Add tomatoes and stir in seasoning. Turn off heat, and add thinly sliced mozzarella over the top of vegetable mixture. Place in oven for 10 minutes. Cheese should be melted, and switch to broil for 1-2 minutes more until cheese is browned and bubbly.
Ingredients
1 T olive oil (I use chipotle infused, because that's the way I roll)
1/2 sweet onion thinly sliced
1 tsp minced garlic
2 links turkey Italian sausage casings removed (I like the Johnsonville chicken/pork 50% less fat Italian sausages best)
1 medium eggplant skinned and diced into bite size chunks
1 zucchini diced into bite size chunks
1 red bell pepper diced into bite size chunks
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
salt and pepper to taste
2 14.5 oz cans fire roasted diced tomatoes (drain one can only)
1 8 oz. ball fresh mozzeralla thinly sliced.
Directions
.JPG)
Preheat oven to 425. In large skillet that is oven proof, heat olive oil over medium/high heat, and brown sausage breaking into crumbles with garlic and onion. Add eggplant, zucchini and red bell pepper. Saute until tender and slightly browned, 5-8 minutes. Add tomatoes and stir in seasoning. Turn off heat, and add thinly sliced mozzarella over the top of vegetable mixture. Place in oven for 10 minutes. Cheese should be melted, and switch to broil for 1-2 minutes more until cheese is browned and bubbly.
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