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



Simple Egg White Scramble!

I made this yummy scramble this morning for breakfast.... I wanted something different from my normal egg whites topped with salsa (though I do love that too).... So I came up with this.  It's low cal - has veggies - and it's low sodium too.  Has a decent amount of protein too.  I paired this with a container of greek yogurt.  It was quite delish!! 

1.5 servings liquid egg whites (4.5 tbsp)

1 campari tomato - roughly chopped

1 small button mushroom - chopped

1tbsp diced onion

emeril's original essence

sea salt & black pepper

non-stick cooking spray

Heat small frying pan/skillet on med-high heat.  spray with nonstick cooking spray.  Add in onions,  mushroom - sprinkle with some Emeril's.  Saute for about a minute.  Add in tomato.  Saute for another 1-2 minutes.  Add in egg whites.  Scramble until egg whites done.  Plate.  Top with a little bit of s&p.  Enjoy!!

54 Calories

0g Fat

5g Carbs

1g Fiber

8g Protein

336mg Sodium

Chicken with 'Shrooms & Peppers

This is a Jillian Michael's recipe I saw somewhere.... Decided to make it tonight, and it turned out delish so I had to post it here.... I did make a couple small changes, reflected in my recipe below... Enjoy!! 

1 Cup Mushrooms - Chopped

1 cup onion - chopped

1 cup tomatoes - chopped

6oz boneless chicken breast 

1tbsp parmesan

1 cup chopped red bell pepper

olive oil

sprinkle basil 

sprinkle Mrs. Dash Garlic & Herb

Saute mushrooms, red pepper, & red onion in olive oil (I used my Misto so I didn't use much olive oil) until tender (about 5 minutes).  Add chopped tomatoes, Mrs. Dash, & Basil cook until tomatoes break down into a sauce (about 8 minutes).  Saute chicken in a pan coated with cooking spray (about 10 minutes).  Top chicken with veggie sauce & parmesan.  

Makes 2 servings. 

227 Calories

8g Fat

18g Carbs

5g Fiber

20g Protein

Power Breakfast!

I don't know why but I felt very ambitious this morning when I went to make breakfast!  I ended up making a delicious veggie filled egg white omelet, and had a nutritious fruit/veggie 'smoothie' with it.  So tasty - low calorie - full of protein!  Really this is the type of breakfast we should all be having every day - and it really only took about 5 minutes to put together (I keep chopped veggies in the fridge all the time for salads anyways)

4 egg whites

about 1/4 cup flat leaf or baby spinach

chopped onion

chopped mushrooms

reduced fat mozzarella cheese - (optional) just a sprinkle (about 1/10 - 1/5 of a cup)

Hot sauce (optional) - I use Mexican Hot Sauce

Add egg whites to pan.  Top with veggies.  Cook for a few minutes, fold in half and flip (I used a small frying pan for this so everything stayed together nicely).  Cook for another minute or two.  Transfer to plate, top with cheese & hot sauce.

The fruit/veggie smoothie is NAKED Green Machine!  I had an 8oz serving.

This stuff is amazing!!  One of my friends likes it - but it looks kinda gross so I was wary of it.  I was in BJ's yesterday morning, and saw a lady getting some -- she sang it's praises too.  PLUS there was a coupon - SCORE!!  Totally worth the price without the coupon too!  It's amazingly good!  

Some of the ingredients include - apples, mango, pineapple, banana, kiwi, broccoli, spinach, blue green algae, wheat grass, ginger, & garlic.

So, here's the breakdown for today's power breakfast... 

223 Calories

36g Carbs

1g Fat

17g Protein

258mg Sodium

Try it!!