SLOPPY JOE PIE Phase 1, 2 & 3
1 pound ground beef
1/3 cup onion, chopped (1 1/2 ounces)
2 stalks celery, minced
1 clove garlic, minced
1/2 cup tomato sauce
2 teaspoons Splenda
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
1 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
1/2 cup mayonnaise (used light, and slightly less)
1/4 cup ff half & half
8 ounces ff cheddar cheese, shredded
Brown the hamburger with the onion, celery and garlic; drain fat. Add the tomato sauce, Splenda, vinegar, Worcestershire sauce, mustard, salt and pepper. Mix well and let simmer, uncovered, about 10 minutes or so just to blend the flavors. Put the meat mixture in the bottom of a greased (I used ICBINB) glass pie plate; mix in about half the cheese. Spread remaining cheese over the top. Beat the eggs in a small bowl and whisk in the mayo, cream. Pour custard mixture evenly over the cheese. Bake at 350º for 30-35 minutes until nicely browned. Let stand 10 minutes before cutting.
Makes 6-8 servings (6 servings - 4.5 net carbs each) (8 serving - 3.5 net carbs each) --less if using the 1/2 and 1/2, and light mayo
