Diabetic Dish of the Week – Stuffed Eggplant

May 28, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Stuffed Eggplant. To make this recipe you’ll need; Eggplants, Sirloin Steak, Bell Peppers, Mushrooms, and Spices. Its from the Diabetic Self Management website along with all the other Delicious Recipes so be sure to check it out. Plus don’t forget to subscribe to the Diabetes Self Management Magazine, one my favorites. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Stuffed Eggplant

Ingredients
Nonstick cooking spray
2 eggplants (about 8 to 12 ounces each), halved lengthwise
1 teaspoon salt
1 1/2 teaspoons chopped garlic
1 teaspoon black pepper
1 pound boneless beef sirloin steak, trimmed of visible fat and cut into 1/4-inch strips
2 cups sliced red and green bell peppers
2 cups sliced mushrooms
1/4 cup water
Pinch paprika
Chopped fresh parsley

Directions
1 – Preheat oven to 450°F. Spray baking dish with cooking spray.

2 – Place eggplant halves face-up in large baking dish. Pierce cut sides with fork in approximately 8 places. Sprinkle each eggplant half with 1/4 teaspoon salt. Cover with foil; bake 45 minutes.

3 – Meanwhile, spray large nonstick skillet with cooking spray. Add garlic and black pepper; cook over medium heat 2 minutes, stirring lightly. Add beef; cook and stir 5 minutes.

4 – Add bell peppers; cook 5 minutes. Add mushrooms; cook 5 minutes. Add water; stir and cover. Remove skillet from heat.

5 – Remove eggplant from oven, let cool 5 minutes. Mash cooked eggplant centers with fork, but do not break shells.

6 = Top each half with one fourth beef mixture; blend with mashed eggplant. Cover with foil; bake 15 minutes. Remove from oven. Garnish with paprika and parsley.

Yield: 4 servings.

Serving size: 1 stuffed eggplant half.

Nutrition Facts Per Serving:
Calories: 195 calories, Carbohydrates: 12 g, Protein: 25 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 42 mg, Sodium: 348 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/stuffed-eggplant/

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Diabetic Dish of the Week – Roasted Eggplant Rolls

February 26, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Roasted Eggplant Rolls. The perfect Appetizer, it’s only 77 calories and 12 carbs per serving (2 rolls with 2 tablespoons pasta sauce) Along with 2 Egg Plants you’ll need Cream Cheese, Sour Cream, Green Onion, Dried Tomatoes, Spinach Leaves, Herbs, and Pasta Sauce. The recipe is from one of my favorite sites, the Diabetes Self Management website. At the Diabetes site you’ll find a huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, Diabetes News, and much more so check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Roasted Eggplant Rolls
These eggplant rolls are pretty on a serving platter, full of herbs to make it the perfect Italian dish, and pair excellently with warmed pasta sauce.

Ingredients
2 medium eggplants (3/4 pound each)
2 tablespoons lemon juice
1 teaspoon olive oil
4 tablespoons (2 oz) fat-free cream cheese
2 tablespoons fat-free sour cream
1 green onion, minced
4 sun-dried tomatoes (packed in oil), rinsed, drained and minced
1 clove garlic, minced
1/4 teaspoon dried oregano
1/8 teaspoon black pepper
16 fresh stemmed spinach leaves
1 cup meatless pasta sauce

Directions
1. Preheat oven to 450 F. Spray 2 nonstick baking sheets with non-stick cooking spray; set aside. Trim ends from eggplants. Cut eggplants lengthwise into 1/4-inch-thick slices. Discard outside slices that are mostly skin (You will have about 16 slices total). Arrange slices in single layer on prepared baking sheets.

2. Combine lemon juice and olive oil in small bowl; brush lightly over both sides of eggplant slices. Bake 22 to 24 minutes or until slightly golden brown, turning once. Transfer eggplant slices to plate; cool.

3. Meanwhile, stir together cream cheese, sour cream, green onion, sun-dried tomatoes, garlic, oregano, and pepper in small bowl until blended.

4. Spread about 1 teaspoon cream cheese mixture evenly over each eggplant slice. Arrange spinach leaf on top, leaving 1/2-inch border. Roll up, beginning at small end. Lay rolls, seam side down, on serving platter. If making ahead, cover and refrigerate up to 2 days. Bring to room temperature before serving. Serve with warmed pasta sauce.

Yield: 8 servings (16 rolls).

Serving size: 2 rolls with 2 tablespoons pasta sauce.

Nutrition Facts Per Serving:
Calories: 77 calories, Carbohydrates: 12 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 213 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/snacks-appetizers/roasted-eggplant-rolls/

Healthy Vegetarian Sandwich Recipes

October 4, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Vegetarian Sandwich Recipes. Delicious and Healthy Vegetarian Sandwich Recipes like; Grilled Vegetable Sandwiches, Vegetarian Pressed Italian Sandwich, and Apple and Smoked Gouda Sweet Potato Toast. Find these and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Vegetarian Sandwich Recipes
Find healthy, delicious vegetarian sandwich recipes, from the food and nutrition experts at EatingWell.

Grilled Vegetable Sandwiches
These ready-in-30-minutes, vegetarian-friendly sandwiches are topped with mozzarella cheese and fresh basil leaves. Feel free to replace the suggested grilled vegetables with your personal favorites……………

Vegetarian Pressed Italian Sandwich
Typically, pressed sandwiches are a celebration of many meats. Here, we’ve opted for grilled eggplant slices, artichokes and arugula to make a satisfying vegetarian version. Giardiniera, a type of Italian relish typically made from bell peppers, celery, carrots, cauliflower, olives, vinegar and spices, perks up the flavors of any sandwich. You can use convenient prepared giardiniera or homemade. Choose a hot or mild version, depending on your preference for heat……………….

Apple and Smoked Gouda Sweet Potato Toast
Cheese, apple, maple and coconut? What’s not to like! This healthy sweet potato toast hits all the sweet and savory spots for breakfast, lunch or a delicious snack…………….

* Click the link below to get all the Healthy Vegetarian Sandwich Recipes
http://www.eatingwell.com/recipes/20346/lifestyle-diets/vegetarian/lunch/sandwiches/

Kitchen Hint of the Day!

January 29, 2018 at 6:05 AM | Posted in Kitchen Hints | Leave a comment
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The Eggplant…….

While eggplants don’t have an overwhelming supply of any one nutrient, they do contain an impressive array across the board of many vitamins and minerals, such as excellent amounts of fiber, folate, potassium and manganese, as well as vitamins C, K, and B6, phosphorus, copper, thiamin, niacin, magnesium, and pantothenic acid.
Also Eggplant is a great food to help you lose weight. Eggplant is a low-carb, nutrient-dense, calorie-poor food, meaning that it contains high levels of nutrients but not a lot of calories or carbohydrates. One cup of eggplant contains only eight grams of carbohydrates, two of those coming from fiber.

“Meatless Monday” Recipe of the Week – Eggplant Rollatini

May 1, 2017 at 5:14 AM | Posted in Meatless Monday | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is Eggplant Rollatini. Eggplant rolls stuffed with cheese and baked in marinara sauce. It’s from the CooksRecipes website. The Cooks site has recipes that will please all tastes and cuisines. So Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

 

Eggplant Rollatini

Eggplant rolls, filled with a savory mixture of three Italian cheeses and capers, and baked in marinara sauce.

Recipe Ingredients:

1 large eggplant
4 tablespoons extra virgin olive oil
Salt and ground black pepper to taste
About 1 cup all-purpose flour
1 (12-ounce) container ricotta cheese
4 ounces mozzarella cheese cut into 1/2-inch cubes
2 tablespoons freshly grated Parmesan cheese
1/4 cup fresh basil chopped
1 tablespoon capers
1 (16-ounce) jar marinara sauce

Cooking Directions:

1 – Cut eggplant lengthwise in slices. Salt lightly and allow to sit for about 30 minutes. Rinse slices and pat dry with paper towel.
2 – Preheat oven to 350°F (175°C).
3 – Heat olive oil in a non-stick skillet. Season eggplant and dip in flour. Sauté till golden brown and drain on paper towels.
4 – In a bowl, mix together the ricotta, mozzarella, basil and capers. Season with salt and pepper. Place several tablespoons of filling on one end of the eggplant slices then roll up and secure with wooden picks.
5 – In a lightly greased casserole dish, spread about 1/4 cup of the marinara sauce. Place rollatini in dish and cover with remaining sauce. Bake for about 40 minutes.
Makes 4 servings.
http://www.cooksrecipes.com/mless/eggplant-rollatini-recipe.html

Kitchen Hint of the Day!

November 18, 2015 at 6:31 AM | Posted in Kitchen Hints | Leave a comment
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To store Eggplant….
Since eggplants are perishable, store them whole in the refrigerator for up to 2 days.

Fall Recipes for a Crock Pot

October 6, 2015 at 5:06 AM | Posted in Eating Well | 3 Comments
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The Crock Pot is every cooks friend! So from the EatingWell website here’s Fall Recipes for a Crock Pot. Low Calorie Chicken, Stews, Chili, recipes and more all from EatingWell. http://www.eatingwell.com/

 
Fall Recipes for a Crock PotEatingWell2

Crock pot chicken recipes, stew recipes, goulash recipes and more easy and low-calorie slow-cooker recipes.
Our healthy crock pot recipes make such delicious dinners for fall, you’d never know they were also low in calories. Our slow-cooker stew recipes, pot roast recipes, chicken recipes and goulash recipes are fragrant, hearty dishes that are easy to prepare. Try our Wine & Tomato Braised Chicken for an easy crock pot chicken recipe or Slow-Cooker Black Bean-Mushroom Chili for a healthy chili recipe to feed your family.

 

 

Wine & Tomato Braised Chicken
Here chicken thighs cook in a simple herb-infused tomato-and-wine sauce. The bone-in thighs give it plenty of hearty flavor, and since you cook them without the skin, it keeps the dish healthy. There’s plenty of sauce, so serve it over pappardelle or brown rice. Steamed broccoli or sautéed broccoli rabe tossed with olive oil and a splash of lemon juice complete the meal……

 
Slow-Cooker Black Bean-Mushroom Chili
Black beans, earthy mushrooms and tangy tomatillos combine with a variety of spices and smoky chipotles to create a fantastic full-flavored chili. It can simmer in the slow cooker all day, which makes it perfect for a healthy supper when the end of your day is rushed……

 
Eggplant & Chickpea Stew
This tasty vegetarian stew, studded with plenty of eggplant and protein-rich chickpeas, is reminiscent of ratatouille. The eggplant breaks down and makes a saucier stew if you peel it before cooking, but you can certainly leave the peel on if you prefer. Serve over quinoa or soft polenta with sautéed spinach on the side…….

 

 

* Click the link below to get all the Fall Recipes for a Crock Pot

http://www.eatingwell.com/recipes_menus/recipe_slideshows/fall_recipes_for_a_crock_pot

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