Eggplant Parm Stacks - with a twist!

I wanted to make something with eggplant tonight because I had three in the fridge I needed to use up.... This is what I came up with.  It is quite tasty - I think even the kids would like it!!  You can tweak it a bit with ingredients you want but it is DELISH the way I made it tonight!

2 small eggplants - unpeeled, cut into medallions - about 1/4 inch thick

1/2 cup no salt added spaghetti sauce (I used Rinaldi Tradition - No Salt Added)

24 slices turkey pepperoni

1/4 green pepper - chopped

3 small-medium sized mushrooms - chopped

1/3 cup shredded cheese - I used Mexican Blend

4tbsp grated parmesan

Preheat oven to 375.

Sautee Eggplant slices -- I also seasoned with a bit of Perfect Pinch Garlic & Herb (salt free seasoning).... Just takes a few minutes on each side.  I added a bit of water to the pan to 'steam' the eggplant.  Spray muffin tin with nonstick cooking spray.  Place one slice eggplant in the bottom of each cup in the muffin tin.  Remove remaining eggplant from pan and set aside on a plate.  Sautee mushrooms & green peppers until tender - I also seasoned these with a little of the garlic & herb seasoning - and added a bit of water to 'steam' them.  (This helps them cook a bit quicker, yet stay tender).  Now, layer in each muffin tin on top of the bottom slice of eggplant in this order -- 1 slice pepperoni, a little bit of shredded cheese, another slice of eggplant, some of the cooked veggies, a little bit of spaghetti sauce, another slice of pepperoni, a little bit of shredded cheese, and a little bit of parmesan on top.  Bake for 20 minutes.  When they're done, you can remove from muffin tin with a spoon and they'll stay in little stacks.

Makes 2 servings of 6 stacks each --

268 Calories

11g Fat

25g Carbs

12g Fiber

16g Protein

542mg Sodium



Zucchini 'Tots'

Soooo - I saw a similar recipe on MyFitnessPal today.... But it didn't look to be quite as 'healthy' as they were touting it to be because it had panko bread crumbs in it.... and 1/4cup Parmesan Cheese.... So I tweaked it a bit, and tried out my version -- turned out SO YUM!!  I made 12 -- and figured 3 was a decent serving - so it makes 4 serving of 3 - but they're so low in calories that you can eat a couple servings if you want and not feel guilty.  I put a little salt substitute on mine when I ate them - Delish!! And they do have the texture of tater tots. :)

1/4 cup quick oats

1/4 cup onion - chopped

1 cup zucchini - chopped

1 egg

2tbsp parmesan cheese

Preheat oven to 400.  Spray muffin tin w/non stick cooking spray.  Combine all ingredients in food processor and mix until smooth/well blended.  Spoon into muffin tin cups. Press down into muffin tin (so relatively flat) with a spoon. Bake 15-20 minutes, until they start to get lightly browned on top. 

Per serving....

56 Calories

3g Fat

6g Carbs

1g Fiber

4g Protein

69mg Sodium

Salsafied Turkey Wontons

I promised more recipes using these wonton wrappers.... so here's one I did last week - turned out pretty stinkin good!  It's pretty low in calories, has a decent amount of protein, and is just a fun little dish.  Guarantee your kids will like something like this too - and you can leave the salsa off or put it on the side for dipping to make it more portable/kid friendly!  :)

1oz Turkey (I used Applegate Farms Organic Turkey breast)

3/4oz Fat Free cream cheese

6 wonton wrappers

1 mushroom - chopped

1tsp onion - chopped 

2tbsp salsa (optional)

Preheat oven to 400.  Lay out 6 wonton wrappers.  Put a small schmear of cream cheese in the middle of each wonton.  Add onion & mushroom.  Divide turkey between the 6 wonton wrappers.  Close each wonton up -- run a wet finger along each side of the wontons - fold diagonally - press closed.  Spray baking sheet with nonstick cooking spray (I also line mine with aluminum foil).  Place wonton's on baking sheet.  Bake for about 7-8minutes.  Remove from oven, and add salsa.  Enjoy!

191 Calories

0g Fat

33g Carbs

1g Fiber

11g Protein

713mg Sodium