1 lb ground beef
1/3 cup onions, chopped (1 1/2 ounces)
2 stalks celery, minced
1 garlic clove, minced
1/2 cup tomato sauce
2 teaspoons Splenda sugar substitute
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 fat-free half-and-half
8 ounces fat-free 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 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 mayonnaise, cream. Pour custard mixture evenly over the cheese.
Bake at 350º for 30-35 minutes until nicely browned. Let stand 10 minutes before cutting.

INGREDIENTS
Vinaigrette Dressing:
3 tablespoons extra virgin olive oil
3 tablespoons vegetable oil
3 tablespoons wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Salad:
1 (14 ounce) can hearts of palm, drained and sliced
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 (14 ounce) can artichoke hearts, drained and quartered
10 pimiento-stuffed olives, halved
1 head Boston lettuce
2 hard-cooked eggs, quartered
12 cherry tomatoes, halved

DIRECTIONS
To make the vinaigrette dressing: Combine the olive oil, vegetable oil, vinegar, mustard, salt, and pepper in a screw-top jar. Cover tightly and shake vigorously to mix.

To make the salad: Combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl. Add the vinaigrette dressing and mix well. Refrigerate for at least 1 hour.

To serve, place the salad on a bed of lettuce leaves and garnish with the egg and cherry tomatoes.

This recipe is optimal for Phase 1 or Phase 2 of the South Beach Diet.