1 cup low-sodium chicken broth, divided
1 large onion, chopped
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2 garlic cloves, minced
1½ cups leftover cooked turkey, beef or chicken
1½ cups leftover vegetables
2 pieces matzo
4 egg whites or ½ cup egg substitute
¼ teaspoon pepper
Heat oven to 350 degrees.
In a large nonstick pan over low-medium heat, cook ½ cup broth, onion and garlic until softened. Add the turkey, chicken or meat, vegetables, and remaining broth; cook 3-5 minutes.
Break each large matzo into four pieces, sprinkle with water and let stand for about 10 minutes until water has softened the matzo.
Place meat mixture into a 10-inch pie plate and arrange matzo pieces on top. Pour egg whites or egg substitute over the pie, season with pepper and bake 30 minutes.
Nutrition values per serving: 276 calories, 10 g fat (2 g saturated), 24 g carbohydrates, 4 g fiber, 22 g protein, 45 mg cholesterol, 530 mg sodium.