Thursday, March 29, 2012

Thinny Mozzarella Eggplant

This is a easy, low-fat, healthier version of the traditional Eggplant Parmesan! 

I made this tonight for dinner, because my grandmother was over and it was her 85th Birthday! Her favorite dish is eggplant parm, but she likes to eat healthy and doesn't like things oily, she truly enjoyed this, but she doesn't like the skin! So next time I make this for her, I will peel it! However, the rest of the fam loved it with the skin, so that's your call! We paired this with spaghetti and a green salad! 

Things you'll need
Pre heat oven to 400 degrees
1 Eggplant Sliced, length-wise, (peeled if that is your preference)
BreadCrumbs (italian style, I used progresso) a bowl full, no exact measurement, just enough to coat.
2 eggs-Or 3-6 egg whites
Tomato-Basil sauce (1 jar of victorias, or your preference, or even better homemade!)
Olive oil, enough to coat the baking sheet (with aluminum foil, or parchment)
Low fat - Mozzarella shredded cheese (small fist full of cheese for each sliced eggplant)
Dried oregano
Few sprinkles grated Parmesan cheese to top once done (optional)

*Since it's not herb growing weather in my garden yet, I would have used additional fresh basil, so if you have some, add it! 

Step 1-Preheat the oven, wash your eggplant, slice the head off- Peel, or leave the skin, I like the skin and it's good for you! Take your eggplant and stand it up chopped side down,(the side where you just cut the head off), slice from top to bottom. The end pieces will have a bit to much skin, skim that off, so the breadcrumbs can stick. 

Sliced Eggplant

Step 2-Get your eggs, crack and whisk them in a bowl that is larger then the width and length of the eggplant slices, put your breadcrumbs in a bowl and start coating your eggplant slices by dipping them in the eggs, allow it to drip any excess egg off, coat with bread crumbs!

Step 3-
Pour olive oil onto your baking sheet (with clean hands) spread it around to cover the sheet, *You don't want a puddle of oil, just a shallow layer. Place your slices onto the sheet and add some olive oil sprays or drizzle some more on top, pop them in the oven! Check on them after 15-20 minutes, turning slices over if they look browned on the bottom, then cook for about another 10-15 minutes, or till your desired crunchiness.
Back to the oven so the cheese can melt!

Step 4-
Take them out of the oven and top with 2-3 tablespoons sauce (or more), a small fist full of Mozz cheese.  Put it back in the oven until cheese is melted. Once thats done, top with oregano and a little grated parmesan and salt to taste.  If you desire a more garlic flavor, few shakes of granulated garlic will do.

This is great served with an Italian salad, or a 1/2 cup Whole wheat spaghetti and sauce, any side of veggies, or even on a little bit of italian bread if you want a heavier meal! :)

Tip: You will need more then 1 baking sheet if you want them done all at the same time, and of course if you double this recipe. 

*These also make great Vegetarian 'chicken' cutlets,  just omit the sauce and cheese and eat with ketchup, applesauce or whatever else you would normally eat with a cutlet.

Tuesday, March 27, 2012

Lean Green Pasta Salad!(easy)

 This dish is packed with healthy goodness!

Things you'll need
1/2 bag of baby spinach
half a head of iceberg lettuce
1 crown Broccoli florets (raw)
1 small onion
8 pepperoncini peppers sliced(if you don't like them, or don't have any, a shake of red pepper flakes will do)
green olives
2 celery stalks
1 box whole wheat penne pasta
3 oz Feta cheese
Garlic powder
Dried oregano
favorite italian dressing(I use Good seasons all natural italian, it comes in a packet just add, oil,vinegar water)
a few dashes of grated parmesan cheese

Step 1
Start by chopping your iceberg lettuce and throw it in a bowl with the baby spinach

Step 2
Wash your broccoli and chop it into florets, thinly slice your onion, thinly slice the pepperoncini peppers, do the same with the celery, chop up 3 oz feta, add some green olives, garlic powder,oregano and coat lightly with italian dressing.mix it up good!

Step 3
Once the pasta is done, drain it and mix it in with the salad (if you want it warm add it right away) If you want it chilled let it cool so it doesn't wilt the lettuce, take one lemon(make sure to get all the pits out) and squeeze all the juice onto the salad and pasta add any other additional seasonings to taste, this is great warm or chilled, but if you serve it chilled, I suggest taking it out of the fridge and letting it get to room tempeture.


Versatile Blogger Awards

I just recently received this nomination by a new foodie friend, Oishii Treats (who may I add has a wonderful blog) for the Versatile Blogger Award. I am truly flattered, horned and surprised! Thank you for thinking of me, I greatly appreciate it! :)

*I must add 2 more fellow bloggers that have recently nominated me! Check out there great blogs!!

Thanks to you both for the nomination!! :)

Here are the rules for the Versatile Blog Award:
  •  Thank the person who gave you this award. 
  •  Include a link to their blog.
  •  Next, select 15 blogs/bloggers that you’ve recently discovered or follow regularly. 
  •  Nominate those 15 bloggers for the Versatile Blogger Award.
  •  Finally, tell the person who nominated you 7 things about yourself. 
There are also a few add-on rules:
  • In the same post, include this set of rules. 
  • Inform each nominated blogger of their nomination by posting a comment on each of their blogs
So, what is the Versatile Blogger Award?  ”It is a great way to introduce different bloggers to each other and to promote quality blogs that awardees and their readers may not have discovered otherwise.”
Here are my 15 nominees, please check them out for some amazing recipes and photos!

The 7 Random Things about me?
hmm, lol...ok.
1-Before I knew that I wanted to really be involved with food and nutrition, I wanted to be a makeup artist.
2-When I was 15 I was obsessed with NSYNC and 'stalked' them throughout NYC with my friends..I got to meet them, but also ran into Tom Jones lol.
3-I love gardening! I find such joy in using fresh herbs that I planted and seeing them grow.
4-I love Paranormal ghost shows!
5-I have always wanted to be able to sing, but I don't think that will ever happen, I sing Happy Birthday off key!
6-I want to own my own Aromatherapy shop and make my own candles! That would make me really happy!
7- I would love to go to Ireland and England!

Tuesday, March 20, 2012

Creamy Onion Broccoli Cups!

These little cups are easy and indulgent, you'll never know they're low in fat!
Best shared amongst friends, with a little wine at your next party!

*This makes 6 cups, just double the recipe for 12!

Things you'll need
1 broccoli floret for each cup
2 onions (caramelized)
little oil, for the onions
1/4 can Cream of mushroom soup
6 large sheets of fillo dough
cupcake tin
about 1 ounce (or less) Feta cheese
small hand full Baby spinach

Slice your onions, I like to slice the onion in half then slice vertically, heat up a little oil in a pan, add onions and let cook on a low heat till caramelized. While that's cooking, prepare your broccoli into florets (or just buy florets) Do not use frozen broccoli for this recipe. 

Step 2
*Preheat oven to 400 degrees for 15 minutes.
Once onions are caramelized, set aside and get your fillo dough out of the fridge, take 6 large sheets (keep them together) and then slice them vertically into 4's, so you will have 4 separate sets of 6 sheets of fillo dough, take three sheets at one time and fold them in halve place in cupcake tin, you will have a little left over dough after all the cups are made...or just make more! :)
Step 3
Take your onions and cream of mushroom soup and combine them in a bowl together, add pepper.
Take about a 1/2 tsp of the mixture and place it in the bottom of the fillo cup, then take a floret of broccoli (head up) and place that on top, spoon a little more mixture on top of the broccoli head, repeat till all cups are filled!
Step 4
Bake in a preheated 400 degree oven for 20 minutes, half way through adjust oven temp to 375...once they are finished cooking, top with a bit of shredded baby spinach and a few crumbles of feta cheese, let these cool down for about 8-10 minutes before serving, sprinkle with pepper!
Right out of the oven!
Ready to serve!

Tips:  When removing the cups from the tin, gently pick them up from the edges that are over lapping onto the, OR use cupcake holders, I didn't think about it at the time! Duh!

If my instructions on the prep of the Fillo were confusing, feel free to ask me a question, I promise, I will answer! :)

Monday, March 19, 2012

Thinny egg spinach sandwich

This is a really easy filling healthy breakfast, that taste GREAT! but without all the usual fat that can turn a perfectly good nutritious egg sandwich into one big greasy mess. 

Things you'll need
1 egg ( I use organic cage free)
1 triangle of laughing cow swiss cheese
handful of baby spinach
100 calorie english muffin(toasted)
1 tbsp olive oil
Cayenne pepper sauce
dash of salt

Step 1
 Put your english muffin in toaster, heat up your oil in a small frying pan, once oil is hot, crack the egg in the pan and let it cook, once the white starts to solidify, flip it so it looks like the above photo. Or if you prefer it scrambled, do that, or If you want to use just eggwhite, that's great to! 

Step 2

Add your Baby Spinach on top of the egg. let it cook till it looks a little wilted, then flip the egg and spinach over..the photo above is flipped again after the spinach cooked on the bottom of the egg, sprinkle with a little salt.

Step 3
Take your swiss triangle and cut it in halve lengthwise, shmear it on to both sides of the English muffin, and make a Baby spinach and egg sandwich, or split it in half and enjoy it as a open faced sandwich, add as much hot sauce as you like! 


Tip: you can add any extra veggies you like, green beans, asparagus, mushrooms, onions..they all taste great! Even some chives if you have any on hand. If you don't have the swiss triangle, just use light cream cheese. or a slice of swiss! Enjoy some fruit on the side! 

Friday, March 16, 2012

Thinny Stuffed Mushrooms!

I used the basic method for making stuffed mushrooms, but with no cheese for this protein packed dish,  I used Garbanzo beans for the base of the filling instead, and I think they came out great! These are not only tasty but low in fat, calories and healthy! I used lemon to top it off, Lemon is what really brings the flavors alive!

Things you'll need
2 Packages of Button mushroom
1 lemon
About a 1/4 cup bread crumbs
3 stalks celery diced (including the leaves)
1/2 purple onion diced(or one regular white onion) 
5 garlic cloves minced
1 can garbanzo beans. (chickpeas)
salt, pepper, garlic powder-onion powder which I love! 
Olive oil, or canola oil, ( I used canola oil to fry the onions, celery and stems of the mushrooms)Just enough to cover the bottom of the pan. 

Other Items you'll need
Cooking spray, I like to make my own, get a mister bottle, and fill it with olive oil! Healthier then the chemical cooking sprays!
food processor, or blender or you can use a fork(to mash the beans)
baking sheet

Step 1
Pre Heat oven to 400 degrees.
Wash mushrooms and pat dry, pop stems out, be careful not to break the shroom., place stems aside, along with minced celery,onion and garlic cloves.

Step 2
Take 1 can of beans drained and rinsed, and mash them up by any of the above following method, I used a food processor. Put your mashed beans in a bowl and set aside

Step 3
Take all ingredients from step 1, and cook them up in a pan, with your oil, and onion powder, garlic powder salt and pepper, eyeball it, don't hold back on the garlic and onion powder, you can always add more salt and pepper to them once finished. Cook till onions are translucent and celery is soft.

Step 4
Let the mixture cool, about 10-15 minutes, once cooled add it to the bean mash, with your 1/4 cup bread crumbs and with clean hands combine together well, spray baking sheet with mist oil and start filling up your mushrooms,  pop them in the oven for about a 1/2 an hour...once done, let them cool for 4 minutes, and serve with lemon wedges!


Ready to serve!

Tip 1: This mixture also makes delicious patties, but for them to stick in patty form, I add 3 egg whites, or a vegan substitute! I also added in a bit of thyme and then a little tartar sauce and lemon to top, reminiscent of a 'crab cake'.  See pic below..

Tip 2: If you only have one package of mushrooms, you will have some left over mixture, I made them into small patties, without egg and they were very tasty as well.

Friday, March 9, 2012

Easy Green bean salad

Serves 4

*Things you'll need*
16 oz green beans (for ease I used the steam fresh bag)
1/2 onion sliced (red would have worked better, but I didn't have one on hand)
1 can cannellini beans
italian dressing (my family loves 4 seasons, so I have to use that, its good-but there is sugar in it)
vinegar or Lemon
salt,pepper, garlic powder, oregano
5 oz feta cheese(or more, or less-your preference)
about 10-12 small green olives-Kalamatta would be great as well!

Step 1
Steam green beans- or use the steam fresh bag

Step 2
Drain your can of cannellini beans and rinse, heat them up in a small pot- add salt-pepper -garlic powder- oregano..mix well. Slice your onion, and 5 oz of Feta cheese don't forget to add the olives! Put it all in a bowl

Step 3
Once green beans are done add that with the rest of the ingredients, Pour your dressing (just eyeball it, and taste) and extra vinegar if desired, or lemon. I like mine with a little extra vinegar or lemon, I like how the acid brings the flavors out! If you don't want to use Italian dressing, just use Olive oil and vinegar (or lemon) Add salt pepper to taste. And serve while its still warm, or chilled!


Thursday, March 1, 2012

Thinny Chips!

These are quick,easy,tasty and very low in calories and fat!

Things you'll need
Cooking spray
Nasoya eggroll wraps
Dried herbs, I used a little thyme and oregano.
Salt And Pepper
Baking pan and a sheet of foil

Step 1
Preheat oven to 350 degrees for 15 minutes

Step 2
Get out your Nasoya wraps and take 3 sheets out (or more depending on how many people are eating) 3 is a serving size for one person, but it's also enough to share between 2 people.

Get a knife or a pizza cutter and cut into triangles so it looks like the photo below, or whatever shape you like.

Step 3
Take your baking pan, line it with foil and spray with cooking spray, sprinkle your dried herbs on the foil,  lay the dough onto the foil give it another spray, and sprinkle with salt and pepper, and a bit more herbs, pop it in the oven and check on it in 10 minutes, if they are browned take them out! Once out of the oven, let them cool and then eat! Or make a lot of them at once and store them, dip in salsa, onion dip, guacamole, whatever you like!

These are also great in salads and soups!