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Crust |
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1/4 cup |
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egg substitute |
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2 cups |
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cooked long-grain white rice (1/2 c. raw rice, 1 1/3 c. water) |
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2 oz |
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low-fat cheddar cheese |
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Filling |
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1 cup |
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chopped green pepper |
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1 cup |
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chopped onion |
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8 oz |
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cooked, deveined shrimp |
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3/4 cup |
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egg substitute |
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2 oz |
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low-fat cheddar cheese |
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1 Tbs |
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chopped fresh parsley (or 1 teaspoon dried) |
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1 |
Preheat oven to 425 degrees. Spray a 9-inch pie pan with non-stick cooking spray. |
2 |
Mix crust ingredients thoroughly in a small bowl. Using wet fingertips or the back of a spoon dipped in water, press mixture over bottom and up sides of pie pan. Bake 20 to 25 minutes, until light brown. |
3 |
Reduce oven temperature to 350 degrees. |
4 |
Coat a skillet with non-stick cooking spray. Saute green peppers and onions until tender. Add remaining ingredients; mix well. |
5 |
Pour into baked crust. Bake 35 minutes, or until center is set. |
6 |
Let cool five minutes before serving. |
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Servings: 4 |
| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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