I hope everyone had a great Easter! I made some new recipes and can’t wait to share them with you later this week. Lately, I’m trying to eat low carb to help kick start some weight loss and get ready to wear a bathsuit in a few short months…ugh. So in addition to eating low carb, I’m counting calories, working out and drinking Keto\\OS. The scale is starting to move, but the best is that I’m feeling so much better and not so sluggish.
This recipe reminded me of a recipe my mom used to make when I was a kid. It was similar but of course it contains a pound of pasta.
14.5 oz can fire roasted diced tomatoes
5 links sweet Italian or hot Italian sausage
2 tsp olive oil
1/2 tsp dried Italian seasonings
8 oz baby bella mushrooms, sliced
small yellow onion, diced
1 1/2 cups grated mozzarella cheese
15 slices turkey pepperoni, sliced
Preheat oven to 400 degrees. Lightly grease a deep dish pie pan or 8×11 inch glass casserole dish. In a large pan, warm 2 teaspoons of olive oil over medium high heat. Brown the sausage, breaking it apart into small pieces. When the sausage is cooked, transfer to the pan and make a layer. Drain half the juice from the tomatoes and then layer on top of the cooked sausage.
In the same pan, saute the diced onions and sliced mushrooms until they’re soft. Layer the cooked mushrooms and onion over the tomatoes. Cover with the shredded cheese and top with the pepperoni.
Bake uncovered for 25 minutes or until the cheese has melted and is starting to brown. Serve with a side salad.
Source: Kalyn’s Kitchen