Hey guys!! It’s been a little while since I’ve posted any scrumptious recipes so I apologize. Life gets crazy sometimes, am I right?! I’ve come back to you all bearing gifts…lots of yummmmy gifts!
Look at these HUGE slices…mmmm…
This recipe is very similar to the Eggplant Parmesan that I made a couple weeks ago. The big difference here is the eggplant is not breaded prior to assembling the lasagna so it requires a bit less work and has less carbs. However, there is more fat in this version due to the loads of gooey cheese. But, you won’t mind at all once you try it! If you did want to lower the fat content, you could easily halve the cheese used (I had some left-over that I didn’t use) and spread it out a little thinner.
You can simply omit the ground turkey in the sauce if needed to make it vegetarian. That makes this dish perfect for anybody who is gluten free or vegetarian!
This dish tastes exactly like regular lasagna but with about 1/2 of the calories and fat of a typical piece you find in many restaurants. Eat up!!
- 1 medium eggplant
- 1 cup part-skim ricotta cheese
- 1 1/2 cups skim mozzarella cheese
- 1/4 cup parmesan cheese
- 3-4 cups of spaghetti sauce
- 2 eggs
- Pre-heat oven to 425°F.
- Stir together cheeses and eggs, leaving 1/4 cup of mozzarella and parmesan remaining for topping.
- Using a mandolin, slice eggplant into 1/4 inch thick slices. Sprinkle with pepper and salt and arrange on baking sheet. Bake for 5 min. on each side before removing from oven.
- Arrange a layer of eggplant slices to cover the bottom of an 8×12 baking dish, top with a layer of pasta sauce, then a thin layer of the cheese mixture. Keep adding as many layers in that order as possible (making sure the top layer is sauce and the bottom layer is eggplant).
- Top with remaining cheese and bake in oven for 10-15 min. or until bubbly and browned.
NUTRITION FACTS per 1 serving: 369 calories, 17.2g fat, 20.3g carbs, 32.6g protein, 9.2 g sugar, 5.1g fiber
Happy Pi Day!! While I won’t be posting any pie recipes today, sorry dessert lovers, I wanted to post a great weekend brunch side item for you guys to try out. I made this up with what I had in my kitchen last Sunday as a great addition to our homemade brunch.
We love going out to eat for brunch once a weekend but decided to save some money and make it at home instead. We both agreed it was just as good as going out to eat!! Don’t worry if you aren’t an expert in the kitchen either because this dish is super simple to make yet looks impressive.
Serve this up with a fried egg, some turkey bacon or chicken sausage, and tall glass of skim milk and you’ve got yourself one delicious healthy breakfast!! Who needs a diner or pancake house when you can make them even BETTER at home (not to mention better on your waistline as well!)?!
Sweet Potato Hash
- 1 large sweet potato, diced
- 1 small onion (or half medium), diced
- 1/2 Tbsp. extra virgin olive oil
- 2 garlic cloves
- 1 Tbsp. paprika
- 1/2 Tbsp. red pepper flakes
- 1 Tbsp. fresh chopped parsley
- 1/2 Tbsp. freshly cracked black pepper (or to taste)
- 1/4 tsp. ground sea salt (or to taste)
- 3 slices of canned fire roasted red peppers
- 4 dried sun-dried tomatoes, diced finely
- In medium saucepan over medium-high heat, saute the garlic and onion until translucent in olive oil.
- Add in the remaining ingredients, except for the parsley. Cover and cook on medium heat. stirring occasionally, until potatoes are fork-tender and cooked all the way through.
- Remove from heat and serve warm.
Nutrition Facts (1 serving): 182 calories, 3.8g fat, 32.3g carbohydrates, 3.9g protein, 197mg sodium, 13.4g sugar
Happy Taco Tuesday!! Yes, it’s a thing. I was a little bit over-zealous and celebrated with these delicious taco bowls last night (Monday)…oops!! These are so good though I might consider having them two nights in a row.
The turkey taco bowls are very similar to the spicy chicken burrito bowls that I posted previously but instead of chicken it has, you guessed it, ground turkey! It also includes taco seasoning and a few other twists that the other bowls didn’t include.
My husband and I ate these with a side of my infamous guacamole and a few blue corn tortilla chips so we decided to just eat the mixture as is and not serve over brown rice or quinoa. You could serve this over either rice, quinoa or even on top of a baked sweet potato (yum!).
It is very versatile and a quick, filling dinner perfect for week nights. This also freezes well which is an added bonus! These bowls are loaded with protein and fiber and are also very nutrient dense. Very delicious!!
Turkey Taco Bowls
- 1 pound lean ground turkey
- 1/2 large red onion, diced
- 1/2 red pepper, deveined and diced
- 1 (16oz) can corn and mixed bell peppers (or just 1 can no-salt added corn kernels)
- 1 (16oz) can no-salt added black beans
- 1 (16oz) can no-salt added diced tomatoes
- 1/2 Tbsp. extra virgin olive oil
- 3 garlic cloves, minced
- 1/4 cup fresh cilantro, chopped (optional for garnish)
- 1 lime
- 1 Tbsp. chili powder
- 1/2 Tbsp. cumin
- 1/2 Tbsp. paprika
- 1 bay leaf
- 1/4 tsp. red pepper flakes
- 1 jalapeno, diced
- In medium saucepan over medium-high heat, sautee onion and garlic in olive oil. Add in turkey and cook until browned all the way through.
- Lower heat to medium-low and add in rest of the ingredients, squeezing juice from the lime and adding in zest from about a quarter to half of the lime, depending on your preference. Season with salt and pepper to taste.
- Allow to simmer for at least 30 minutes for flavors to develop, stirring occasionally.
- Serve with cilantro garnish, light sour cream, guacamole, salsa, or shredded cheese with side of taco shells, quinoa or brown rice! Enjoy!
Nutrition Facts for 1 serving: 348 calories, 9.4g fat, 38.1g carbs, 30.3g protein, 10.2g fiber, 6.6g sugar, 408mg sodium, 80mg cholesterol
On this rainy/snowy day I was craving something warm and satisfying for lunch. I had a bunch of pre-cooked chicken breasts in the fridge and some romaine lettuce to use up so I came up with these delicious wraps!! As you all know, I am currently dieting and trying to watch my carb intake as a result. Lettuce wraps are an awesome alternative to eating white bread or wraps and they add a satisfying crunch and crispness to many meals.
This was thrown together in less than 10 minutes and was absolutely filling and so so tasty! I kept making that “mmmm” noise while I was eating it – it was THAT good! I could eat it every day for lunch. Try it out! It makes for a great quick, yummy, and portable lunch for work days.
There are so many delicious different variations you can make with these so don’t be shy experimenting with it!!
**You can cut down on the fat and calories in this dish by removing the avocado and using low-fat cheddar cheese**
Southwestern Chicken Lettuce Wraps
Serving Size: 3 wraps
- 1 4-5oz. boneless, skinless chicken breast, pre-cooked and sliced
- 1 oz. sharp cheddar cheese, diced
- 4 Tbsp. salsa (brand of choice, I used Tostitos medium salsa)
- 1/2 avocado, sliced (optional)
- 1 Tbsp. diced red onion
- 3 leaves romaine lettuce, washed
- 1/4 red bell pepper, sliced
- 1 Tbsp. freshly chopped cilantro
- Heat up chicken in microwave to desired temperature prior to arranging wraps.
- Arrange lettuce leaves on plate and top with chicken, cheese, onions, red pepper, salt and pepper to taste, salsa, avocado, and cilantro – in that order. Roll up sides of leaves for easier handling when eating.
NUTRITION FACTS (for 3 wraps as listed above): 400 calories, 21g fat, 16g carbohydrates, 9g fiber, 34g protein, and 6g sugar.