Sometimes, I look at weekly meal plans on various websites and the thing that always irks me is when the lunch option is something that’s meant to be eaten hot and fresh. Like a Panini or grilled chicken breast. Your options are to make it the night before, microwave it at the office, and eat soggy sandwiches and tough, dried out meat. Or… don’t have a job?
So, fair warning on this recipe… it’s one of those. I’d say it’s way better to make this for lunch on a weekend or day off (or even make it for a light dinner), so that you really enjoy it’s deliciousness, but if you’re in phase 1 of the South Beach Diet, it’s a Thursday, and you’re ready to punch whoever invented salad in the face, go ahead and make it the night before work to reheat in the break room. It’s still yummy and still better than lettuce.
Can anybody tell from the tone of my last two posts that I’m not happy about the fact that I’m on a diet? Italians shouldn’t have to give up carbs. It’s not in our nature!
Step 1: Drizzle some olive oil on the tops of 4 large mushroom caps. Sprinkle with salt and pepper. Hand them to your boyfriend to grill on both sides (or go ahead and do it yourself, If you know how to use a grill).
Step 2: Spread 2 tbsp of pizza sauce on the underside of the caps. For South Beach Dieters: check the nutrition labels on your sauce options. Look for less than 3 grams of sugar per 1/4 cup (I used Chef Boyardee–who knew it would be my best option– which had 2 g/serving). Also check the ingredient list. Sugar should not be listed as an ingredient. Any sugar content in the nutrition information should be natural sugars from the tomatoes.
Step 3: Sprinkle with fat-free mozzarella cheese.
Step 4: Add desired toppings. We used sliced black olives, since I love a good mushroom and black olive pizza.
Step 5: Bake at 350° for 10-13 minutes.