At 52, I've gone into semi-retirement. I'm loving it, except for one thing. My weight has fluctuated up and down since I became a Weight Watchers dropout two years ago.
I'm getting back in the diet groove, walking every day and eating better. But since I'm home and can cook more often, it's tempting to stray. What makes us overeat when there are so many good low- and no-fat choices on the market?
I remember a summer camp I attended for years where the dining room motto was: "Take what you want, but eat what you take." There's a good lesson in knowing it's not necessary to eat everything - and that's something weight specialists have told me through the years.
As I work to eat better, I've found a number of good recipes, including this Portobello Pizza that takes the place of regular pizza to rave reviews. I found it at shadesofjaim.com, a good website filled with diet-inspired recipes.
If you have good low-fat recipes to share, please send them my way (abraly@timesfreepress.com), and I'll be sure to include them in upcoming columns.
PORTOBELLO PIZZA
1 large (3-ounce) portobello mushroom cap
Fat-free cooking spray (olive oil flavor is best)
1/4 cup Ragu sun-dried tomato and sweet basil sauce
Garlic (fresh or powder), to taste
1/4 cup part-skim mozzarella cheese
Dried basil, to taste
Heat oven to 350 F. Wipe the portobello cap clean of any dirt. Trim mushroom stem even with cap or remove it completely. Place mushroom cap on foil and bake for 5-10 minutes before you proceed with the toppings. Remove from oven. If you find juice on the top of the mushroom cap after you take it out of the oven, just pat it dry with a paper towel.
Spray both sides of the mushroom cap with cooking oil. Place on a baking dish, gill side up. Cover generously with the sauce and garlic (if using fresh garlic, dice it very small or roast it until soft). Then top with the cheese and dried basil.
Place in the oven and bake for 6-8 minutes, or until the cheese is well melted. Broil for the last minute or two if you want your cheese browned on top. Serve immediately. Most people prefer to eat this pizza with a knife and fork.
Nutritional analysis per serving: 160 calories, 7.5 grams fat, 4 grams fiber.