Vegetables & Sides

Eggplant Parmesan

categories: 500 Calories or Less, Posts, Recipes, Vegetables & Sides

 

I love eggplant. I didn’t always love eggplant. When I was younger, I actually tried to avoid it at all costs. To me, it was unnecessary and had an after taste that didn’t particularly resonate well with me. I’m not sure what exactly transformed me from anti-eggplant to an all-out love affair with the vegetable. But it must have not been very dramatic – since I don’t remember the turning point.

This weekend, I was doing my usual grocery run and I spent a nice amount of time in the produce aisle. I found these big purple eggplants staring at me saying “buy me, buy me.” I looked away to think, what on earth am I going to make with eggplant that isn’t fattening and won’t throw my diet off track. I didn’t really come up with anything. I convinced myself I would grill them on our Panini press or roast them in the oven and bagged one large one up, tossing it into my cart.

Although grilled eggplant sounds absolutely delish, I decided to spice it up a little bit a make some eggplant parmesan with a side of spaghetti noodles. At the last minute I came up with the idea of makeshift garlic bread (recipe to follow). Let’s just say I rummaged through the freezer and found some bread that could be used.

Eggplant Parmesan Recipe

Ingredients

1 Large Eggplant, cut into 1 inch rounds
¼ cup egg substitute
3-4 tablespoons Olive Oil (more if needed)
1 cup Italian Breadcrumbs
1 cup Shredded Mozzarella Cheese
1 can Tomato paste
¼ cup Grated Parmesan cheese
 

Directions

Preheat the oven to 350 degrees.
Wash and cut the eggplant into 1 inch rounds.
Place the egg substitute in one bowl and the breadcrumbs in another.
Dip the eggplant in the egg mixture and then in bread crumbs.
Heat the olive oil over medium-high heat in a large skillet.
Brown the breaded eggplant on both sides before placing in a cooking-sprayed baking dish.
Mix together the tomato paste with ¼ cup water. And spoon over each eggplant.
Cover with mozzarella.
Then top with parmesan cheese.
Bake at 350 degrees for 25 minutes. Serve with a side of Spaghetti
 

Servings: 4

Nutrition Information: Cals 311. Carbs 20g. Fat 22g. Protein 13g. Sodium 495mg. Sugar 5g.

Makeshift Garlic Bread

Ingredients

2 hotdog buns, halved
I can’t Believe It’s Not Butter Light (about 4 tablespoons)
Garlic Powder
Dried Oregano
 

Directions

Spread a thick layer of I Can’t Believe It’s Not Butter Light on one side of each half.
Sprinkle with Garlic Powder and Dried Oregano
Spread I Can’t Believe It’s Not Butter Light on the bottom of a baking dish. Then place the bread in the baking dish.
Broil on 500 degrees for 5-7 minutes, to desired brown-ness.
 

 

Servings: 2

Nutrition Information: Cals 200. Carbs 25g. Fat 12g. Proetin 5g. Sodium 460mg. Sugar 2g.

 

Stuffed Green Peppers

categories: Posts, Recipes, Vegetables & Sides

 

Stuffed-Green-Peppers

I found out that the trick to Arabic food, and stuffing specifically is that you can pretty much stuff anything using the same simple stuffing recipe – tomatoes, peppers, grape leaves, cabbage, potatoes – you name it, we stuff it.

Stuffed-Green-Peppers

And you won’t believe how easy it is to make this all-purpose stuffing. So, how does it work exactly? Well, basically it means that everything you stuff has an Arabic taste to it. Which in my opinion is delicious. Stuffed Green Peppers are super easy to make – done in under an hour.

Print
Stuffed Green Peppers

Ingredients

  • 2 Green Peppers
  • ½ lb Ground Lean Beef
  • ½ Onion, chopped
  • ½ teaspoon Allspice
  • Salt
  • Pepper
  • Lemon Juice
  • ½ can Tomato Paste
  • 1 espresso-sized cup Lemon Juice
  • Olive Oil
  • Water to taste

Instructions

  1. Heat oil in a medium-sized pan, add onion and cook until translucent.
  2. Add ground beef.
  3. Add Allspice, salt and pepper and brown the meat.
  4. In the meantime, cut open two green peppers, removing the seeds. You can discard the tops.
  5. Once the meat is browned, spoon the mixture into each green pepper.
  6. Mix together tomato paste, lemon juice and water and pour into a baking dish.
  7. Carefully place each stuffed pepper into the baking dish and cover with aluminum foil.
  8. Bake at 350 degrees for 40 minutes.

Notes

Nutrition Information: Cals 371. Carbs 11g. Fat 28g. Protein 24g. Sodium 60mg. Sugar 5g.

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Cauliflower Mash

categories: Posts, Recipes, Vegetables & Sides

 

I love mashed potatoes. They’re so creamy and delicious, I always regret it after I’ve devoured more than one serving of mashed potatoes. Aside from the calories that are associated with mashed potatoes, it always seemed like so much work to actually make them from scratch. I’ve definitely cheated with the frozen bag that you add milk and butter to. Amazing.

This post isn’t about mashed potatoes, but rather mashed cauliflower. Cauliflower Mash is definitely an acquired taste but I love cauliflower so it’s perfect for me.

Since my mom’s on a health kick, I decided to treat her to a new recipe. This recipe is super simple and makes for chunky-style mash minus all the calories. The chicken gravy was a whole-nother-story. Apparently adding corn starch to boiling chicken stock creates clumps. Don’t try it at home.

Cauliflower Mash Recipe

Ingredients

1 head Cauliflower
1 can White beans
 

Directions

Wash and cut the Cauliflower into 1-inch pieces. 
Steam the cauliflower in a steamer. When the cauliflower is soft, mash with a potato masher and add the white beans. 
Mash to desired consistency.
 

Servings: 6

Nutrition Information: Cals 77. Carbs 16g. Fat 0g. Protein 6g. Sodium 186mg. Sugar 2g.

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Spanish-Style Mushrooms

categories: Posts, Recipes, Vegetables & Sides

 

Mushrooms are a favorite in my house. I love mushrooms and so does everyone else. we add them to pizza, omelets, veggie side dishes, burgers –you name it, we add mushrooms.  So when I came across a recipe for these Spanish-style mushroom tapas I was really excited.

 

Spanish-Style Mushrooms Recipe

Ingredients

8 oz Mushrooms (white button and baby bella)
2 Tablespoons Butter
2 cloves garlic, minced
1/4 cup Marsala cooking wine
2 Tablespoons freshly minced Parsley
Juice of 1 Lemon
Sea Salt
 

Directions

Rinse the mushrooms of any dirt or grit.
Heat the butter in a cast iron skillet over medium.
Once it starts to bubble, add the garlic; bloom for 30 seconds.
Add the Marsala wine and bring back to a bubble.
Toss in the mushrooms, cover and simmer on medium-low heat for 15 minutes.
Remove the lid, throw in a pinch of salt and simmer 5 more minutes.
Sprinkle with fresh parsley and lemon juice.5Serve right out of the cast iron skillet, or on mini appetizer plates
 

 

Servings: 2

Nutrition Info: Cals 225. Carbs 16g. Fat 12g. Protein 9g. Sodium 18mg. Sugar 7g.

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Oven Fries

categories: Posts, Recipes, Vegetables & Sides

 

I’ll be the first to raise my hand and tell everyone that I love junk food. Whether it’s chips, chocolate, fries … I love them all. Unfortunately, my scale doesn’t love me back when I eat said junk food. A few days ago, I shared with you all how you can make skinny onion rings to satisfy your onion ring cravings without packing on pounds or artery-clogging fat.

Who says you can’t do the same with fries! The best part of a burger is having those fries to dunk in ketchup (or in my case mustard). When I made these the first time, I was a bit nervous that they wouldn’t taste as good as the deep fried ones. But I was so wrong. these are even better. Other than the health factor, another benefit of these oven-baked fries is that it doesn’t stink up your house. Oh how I hate how the smell of fried foods take over our whole house! It’s awful. Well, here’s my solution and I’m loving it (unintentional McDonald’s reference).

Oven Fries Recipe

 Ingredients

1 large Russet Potato, peeled or skin on (your preference)
Cooking spray (I use olive oil spray)
 

Directions

Preheat the oven to 400 degrees
Cut the potato into long slices
Place the slices in a single layer on a large baking sheet.
Spray liberally with cooking spray or olive oil
Bake for 30 minutes
Then broil for 10 minutes to brown.

Note: 1 potato is one serving.

Nutrition Information – Servings: 1. Calories per serving: 292. Carbs 67g. Fat 0g. Protein 8g. sodium 18g. Sugar 2g.

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