RECIPE OF THE DAY! CRUSTLESS MINI EGGPLANT PIZZAS

Ditch the crust and boost your veggie intake with these eggplant "pizzas."

Really delicious and so easy, light and quick. I love loading these mini pizzas with any and all type of veggies-onions, peppers, spinach, mushrooms ect. Also I love to use fresh tomatoes (subbed in for tomato sauce). Pretty filling as well, you can change the cheese to feta,fat free swiss or any other cheese of your choosing. It will be a big hit with the kids too, if the kids like it life becomes so simple at dinner time. ENJOY!!!


Servings Per Recipe: 4

17 Minutes to Prepare and Cook


Ingredients:

1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices

4 teaspoons olive oil

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1/4 cup pasta sauce

1/2 cup shredded part-skim mozzarella cheese


Directions:

1. Preheat the oven or toaster oven to 425 degrees F.

2. Brush both sides of the eggplant with the oil and season with the salt and pepper.

3. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once.

4. Spread 1 tablespoon of pasta sauce on each eggplant slice. Top with the shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot.


119 Calories: Per 1 Serving

RECIPE OF THE DAY! CHUNKY SAUCE WITH SPAGHETTI SQUASH

This recipe is deliciously deceiving: Instead of starchy strands of pasta, it’s made with piles of healthy spaghetti squash, which is easily made in the microwave while you sauté turkey sausage, zucchini and onion, and chiffonade basil to layer on top. ENJOY!


Makes 6 servings

Active Time: 15 minutes
Total Time: 30 minutes

Ingredients

1 spaghetti squash (4 1/2 lb)

1 pkg (1 1/4 lb) Italian turkey sausages, removed from casings

2 medium zucchini, quartered lengthwise, cut crosswise in 3/4-in.-thick slices

1 small onion, chopped

1 tsp chopped garlic

1 can (28 oz) diced tomatoes

1/4 cup basil leaves, thinly sliced

1/2 cup shredded Parmesan cheese

Preparation

1. Prick squash in a few places. Microwave on high 10 minutes; turn over; microwave 5 to 10 minutes more until tender when pierced.

2. Meanwhile, coat a nonstick skillet with nonstick spray. Heat over medium-high heat. Add sausage and cook, breaking up clumps, 5 minutes or until no longer pink.

3. Add zucchini, onion and garlic; sauté 4 minutes. Add tomatoes, reduce heat and simmer, uncovered, 5 minutes or until hot. Remove from heat; stir in basil.

4. Cut squash in half. Discard seeds and loosen strands with a fork. Scrape strands into a large bowl; top with the sauce. Top servings with cheese.

161 Calories Per Serving

RECIPE OF THE DAY! FILLET ITALIAN STYLE IN A SKILLET

This is a wonderful dish that the whole family can enjoy. I use these fish because they are among the most flaky fish, tilapia, turbot or red snapper. They are very Band friendly, this is one of my favorite recipes to make and eat. Make it yours too! ENJOY!

Makes 4 servings

Active Time: 7 minutes
Total Time: 15 minutes

Ingredients

1 Bread sticks

1 medium onion, thinly sliced

5 small or 2 medium zucchini (1 lb)

1 can (14 oz) diced Italian-seasoned tomatoes

1 lb small fresh fish fillets (such as tilapia, turbot or red snapper), no more than 1⁄2 in. thick

Preparation

1. Meanwhile, lightly coat a large nonstick skillet with nonstick spray. Heat over medium-high heat. Spread onion in skillet.

2. While onion cooks, cut small zucchini in 1⁄2-in.-thick rounds (or cut medium zucchini in half lengthwise, then crosswise in 1⁄2-in.-thick pieces). Stir into onions along with about half the tomatoes. Bring to a boil.

3. Lay fish fillets in a single layer on top. Pour remaining tomatoes over fish. Cover and cook 7 to 8 minutes, or until fish is cooked through and zucchini is crisp-tender.

4. Serve with the fish and vegetables also a few bread sticks.

410 Calories Per Serving

RECIPE OF THE DAY! STUFFED VEGGIE SHELLS

This mouth watering dish has some bold flavors that you, your family and friends will love.
They will forget that this is a meatless dish. ENJOY!

Makes 6 servings

Active Time: 30 minutes
Total Time: 1 hour 5 minutes

Ingredients

1 box (12 oz) jumbo pasta shells

2 tsp olive oil

1/2 bunch broccoli (7 oz), chopped (2 1/2 cups)

1 cup shredded carrots (4 oz)

1 small onion (4 oz), chopped

1 clove garlic, minced

1 box (10 oz) frozen leaf spinach, thawed and coarsely cut

1/4 cup chopped fresh basil

1 cup lowfat small-curd cottage cheese (2%) or part-skim ricotta

2 Tbsp grated Parmesan

1/4 tsp each salt and pepper

1 1/2 cups marinara sauce

1/2 cup shredded part-skim mozzarella

Preparation

1. Heat oven to 400ºF. Cook pasta in large pot of salted boiling water, drain and cool on baking sheet as box directs.

2. Meanwhile, heat oil in large skillet over medium-high heat. Sauté broccoli, carrots, onions and garlic 3 minutes or until just tender. Add spinach and 1⁄2 cup water; cover and cook 2 minutes or until vegetables are tender.

3. Remove cover; cook until liquid is mostly evaporated. from heat; stir in basil, cottage cheese, Parmesan, salt and pepper. Spread marinara sauce on bottom of 13 x 9-in. baking dish.

4. Spoon 1 rounded Tbsp filling into each shell; arrange in baking dish. Sprinkle with mozzarella, cover tightly with foil, and bake 35 minutes until hot and bubbly.

382 Calories Per Serving(2 shells for 382 calories)

RECIPE OF THE DAY! ITALIAN TURKEY BREAST & PEPPERS

This Italian dish is so delicious. Great for all year round, your friends will ask you for your recipe.

Total Time: 45 minutes

Makes 4 servings

INGREDIENTS

6 Turkey breast (about 1 1/2 lb)

6 to 8 small red potatoes (1 1/2 lb), quartered

3 yellow and 2 red bell peppers, cored and quartered

2 Tbsp olive oil

2 Tbsp Italian seasoning

2 tsp garlic powder

1 tsp freshly ground pepper

1/2 tsp salt

PREPARATION

1. Heat oven to 450°F. Line 2 rimmed baking sheets with nonstick foil.

2. Divide turkey breast, potatoes and peppers between prepared pans. Drizzle each with 1 Tbsp olive oil; sprinkle with Italian seasoning, garlic powder, pepper and salt. Toss well to coat evenly. Spread in one layer.

3. Roast pans side by side, turning turkey breast and vegetables once, 30 to 35 minutes until a meat thermometer inserted in thickest part of thighs, not touching bone, registers 175°F and potatoes are tender and browned.

4. Reserve and wrap 2 each turkey breast and 4 yellow pepper quarters. Refrigerate up to 2 days. Serve remaining turkey and vegetables.


Amount Per Serving 226 Calories