 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/3 | pound | 97% fat free turkey breast | 1/2 | large | Onion, chopped | 8 2/3 | peppers | green pepper chopped | 1/2 | cup | Almond Breeze, sweetened original | 1/2 | can | mushrooms sliced, canned, drained | 1/2 | teaspoon | dried Italian seasoning | 1/4 | teaspoon | fennel seed, crushed | 1/4 | cup | egg beaters (equivalent of 2 eggs) | 1/2 | cup | cup whole milk 2% | 1/3 | tablespoon | canola oil | 1/3 | cup | flour, Gluten free all purpose mix | 3/4 | stalk | broccoli florets | 1/4 | cup, diced | Cheese, mozzarella, part skim milk, low moisture | 1 | tablespoon | freshly grated parmesan | 1 | cup | spaghetti/marinara sauce |
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Steps
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Sequence
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Step
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| | 2 | Stir in pepperoni, pizza sauce, mushrooms, Italian seasoning, and fennel into meat mixture. Bring to boil; reduce heat. Simmer, uncovered for 10 min. Stir occasionally.
Preheat oven to 400. | | 3 | In a bowl, combine egg substitute, milk, and oil. Whisk for 1 minute. Add flour; whisk 1 minute more or until smooth. | | 4 | Top meat mixture in skillet with broccoli; sprinkle with mozzarella cheese.
Pour egg mixture over all; cover completely. Sprinkle with parmesan cheese. | | 5 | Bake, uncovered, 25 to 30 min. or until topping is puffed and golden brown. |
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