3 eggplants, peeled and thinly sliced
2 eggs beaten
4 C. Italian seasoned bread crumbs
6 C. spaghetti sauce
1 (16 oz.) low sodium mozzarella cheese,
shredded and divided
1/2 C. grated parmesan cheese
1/2 t. dried basil
Preheat oven to 350 degrees F.
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in Preheated oven for 35 minutes or until golden brown. Buon appetito!
Tuesday, February 28, 2012
Incredible and nutritious Butternut Soup by Michelle
* This recipe is wonderful - especially after the summer season where squash is abundant!
2 pounds butternut squash, cubed
2 onions, chopped
1 T. butter
4 C. vegetable or chicken broth
1/2 C. 2% or skim milk
salt and pepper to taste
In a big pot boil the squash and onions until tender and drain off the water. Peel the squash. Add the onions and squash with the butter, broth, and milk in a blender or food processor and puree. Pour back into the pot to warm on low and enjoy!!!
2 pounds butternut squash, cubed
2 onions, chopped
1 T. butter
4 C. vegetable or chicken broth
1/2 C. 2% or skim milk
salt and pepper to taste
In a big pot boil the squash and onions until tender and drain off the water. Peel the squash. Add the onions and squash with the butter, broth, and milk in a blender or food processor and puree. Pour back into the pot to warm on low and enjoy!!!
Sunday, February 26, 2012
Spring Rolls By Michelle
Ingredients:
8 ounces cooked chicken
8 rice wrappers
1 carrot, julienne
1 cup shredded lettuce
Chopped Napa cabbage or purple cabbage
1/4 cup chopped fresh basil or mint or cilantro (or all three)
Directions:
Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water. Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 5-10 seconds to soften. You don't want them to be too soft. Lay wrapper flat, and place desired amounts of chicken, carrots, lettuce, and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients.
Serve with dipping sauce:
Chopped garlic
Sambal chili paste
Sugar
Lime juice or vinegar
Fish sauce or soy sauce
Mix together until smooth
8 ounces cooked chicken
8 rice wrappers
1 carrot, julienne
1 cup shredded lettuce
Chopped Napa cabbage or purple cabbage
1/4 cup chopped fresh basil or mint or cilantro (or all three)
Directions:
Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water. Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 5-10 seconds to soften. You don't want them to be too soft. Lay wrapper flat, and place desired amounts of chicken, carrots, lettuce, and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients.
Serve with dipping sauce:
Chopped garlic
Sambal chili paste
Sugar
Lime juice or vinegar
Fish sauce or soy sauce
Mix together until smooth
Chicken Soup With Lime Juice By Michelle
Ingredients:
1 large white onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 1/4 pound chicken, cooked and cubed
2 cans northern beans, rinse and drain
2 cans of white or shoepeg corn, drained
1 can diced tomatoes with green chilies, undrained
3 cups water
1 can of chopped green chilies
2 Tbsp lime juice
1 tsp lemon-pepper seasoning
1 tsp ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
In a sillet, saute onions, garlic, and oil until tender. Pour in a crock pot and add all other ingredients. Cover and cook on low for 6-7 hours.
1 large white onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 1/4 pound chicken, cooked and cubed
2 cans northern beans, rinse and drain
2 cans of white or shoepeg corn, drained
1 can diced tomatoes with green chilies, undrained
3 cups water
1 can of chopped green chilies
2 Tbsp lime juice
1 tsp lemon-pepper seasoning
1 tsp ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
In a sillet, saute onions, garlic, and oil until tender. Pour in a crock pot and add all other ingredients. Cover and cook on low for 6-7 hours.
Guilt-Free Chocolate Muffins By Michelle
Ingredients:
1 cup applesauce
1 tsp canola oil
1/2 cup stevia
1 tsp vanilla extract
1/4 tsp almond extract
3/4 cup oat flour
1/3 cup unsweetened cocoa
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp ground cinnamon
1/2 cup semisweet chocolate chips
Directions:
Preheat oven to 350
Combine applesauce and next 4 ingredients
In a separate bowl, whisk together the next 6 ingredients
Add oat mixture to applesauce mixture; stir until blended
Stir in chocolate chips
Bake for 20-22 minutes, rotating the pan after 10 minutes
1 cup applesauce
1 tsp canola oil
1/2 cup stevia
1 tsp vanilla extract
1/4 tsp almond extract
3/4 cup oat flour
1/3 cup unsweetened cocoa
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/8 tsp ground cinnamon
1/2 cup semisweet chocolate chips
Directions:
Preheat oven to 350
Combine applesauce and next 4 ingredients
In a separate bowl, whisk together the next 6 ingredients
Add oat mixture to applesauce mixture; stir until blended
Stir in chocolate chips
Bake for 20-22 minutes, rotating the pan after 10 minutes
Pumpkin Spice French Toast By Michelle
Ingredients:
Whole wheat bread
3/4 cup egg whites
1 T stevia
Pumpkin pie spice
Directions:
Mix egg whites, stevia, and spice in a container big enough to hold the bread.
Soak each side of the bread for a few minutes.
Cook on a non-stick pan.
Top with applesauce or other topping.
Whole wheat bread
3/4 cup egg whites
1 T stevia
Pumpkin pie spice
Directions:
Mix egg whites, stevia, and spice in a container big enough to hold the bread.
Soak each side of the bread for a few minutes.
Cook on a non-stick pan.
Top with applesauce or other topping.
Power Oatmeal Pancakes By Michelle
Ingredients:
2 1/2 cups dry rolled oats
6 egg whites
1 cup low fat milk
1 Tbsp ground flaxseed
1 Tbsp safflower oil
1 Tsp baking powder
1 Tsp vanilla
1 Tsp cinnamon
Cooking spray
Directions:
1. Place ingredients in a blender. Blend the mixture for 20 seconds. The resulting mixture should be smooth. Pour 1/4 cup of pancake mixture on a hot surface. Cook until the pancakes are dry or bubbly on the edges.
2. Try using unsweetened applesauce or mixed fruit to top your pancakes.
2 1/2 cups dry rolled oats
6 egg whites
1 cup low fat milk
1 Tbsp ground flaxseed
1 Tbsp safflower oil
1 Tsp baking powder
1 Tsp vanilla
1 Tsp cinnamon
Cooking spray
Directions:
1. Place ingredients in a blender. Blend the mixture for 20 seconds. The resulting mixture should be smooth. Pour 1/4 cup of pancake mixture on a hot surface. Cook until the pancakes are dry or bubbly on the edges.
2. Try using unsweetened applesauce or mixed fruit to top your pancakes.
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