Skinny Eggplant Parm!

I know that I say "this recipe is my favorite" quite a bit, but I really mean it when I say THIS IS MY FAVORITE! Eggplant parmigiana, like all Italian food, is my total vice !  If you're a big eggplant fan, then you'll enjoy this recipe as much as I do! I serve my eggplant parmigiana over linguine with a fresh side salad!

Here's what you'll need:

-1 eggplant

-2 small eggs beaten

-Panko italian seasoned bread crumbs

-1 tablespoon fresh parsley

-1 tablespoon sea salt

-1 tablespoon pepper

-1 tablespoon garlic powder

-Marinara sauce

-Finely shredded mozzarella 

-Fresh mozzarella medallions

-1 tablespoon milk

-Glass/Aluminum baking dish

-2 small bowls

Directions:

1-Preheat oven to 375 degrees

2-In separate bowls add eggs and add 1 tablespoon milk and whisk with fork, add to bowl one, in bowl two add 3/4 package of bread crumbs and set aside

3-Wash, and slice eggplant length wise about 1/4 inch thick slices, leaving skin on eggplant

4-Dip in egg wash and fully cover eggplant, remove and immediately add to breadcrumbs and fully cover eggplant

5-Remove breaded eggplant and add to sprayed baking dish, and repeat for all slices

6-Bake for 15 minutes, remove from oven and flip eggplant over to bake for additional 10 minutes

7-Then, turn up oven heat to 475 and top eggplant with marinara and liberally coat with mozzarella

8-Bake for additional 15 minutes until cheese is melted and golden brown

Enjoy!

"Take life easy, eat, drink, and be merry." 

Zucchini chicken and black bean stuffed enchiladas!

Happy hump day! On tonight's menu is yummy zucchini chicken and black bean stuffed enchiladas! These low-carb mexican inspired goodies are completely guilt-free at only 120 calories ! 


Here's what you'll need:
-4 zucchini 
-1/4 finely diced yellow onion
-2 boneless skinless chicken breasts
-1/2 can whole black beans
-1 tablespoon garlic powder
-1 tablespoon sea salt
-1 tablespoon pepper
-1 tablespoon finely chopped parsley
-1 small can Enchilada Sauce (I used Macayo's)
-1 small can herdez salsa
-5 sliced green onions (chives)
-Shredded sharp cheddar cheese
-Large boiling pot
-13x9 glass baking dish

Directions:
1-Boil water in large pot, add chicken breasts, boil until fully cooked for 25 minutes, and remove and shred into small bowl
2-Preheat oven to 375
3-Slice zucchini in halves and hollow out the center using a spoon, place in greased glass baking dish
4-In small bowl, add chopped onion, black beans, canned salsa,parsley to shredded chicken mixture, season and mix thoroughly and stuff into zucchini 
5-Top zucchinis with enchilada sauce, shredded cheese, and chives
6-Bake for 25-30 minutes 


Enjoy!



"Take life easy, eat, drink, and be merry."

Turkey Taco Thursday!

Whoever said "Taco Tuesday" had to be designated on one specific day of the week?! Not in my house ! So, on tonight's menu we have turkey tacos with a twist! Turkey tacos are one of my favorite Mexican dishes to make, total comfort food without all of the grease and fat from traditional tacos! 

Here's what you'll need:
-Package 93% Lean Ground Turkey meat
-Taco shells
-4 small baby red potatoes thinly diced into cubes
-2 cloves fresh garlic
-1/4 diced yellow onion
-1/2 tablespoon garlic powder
-1/2 tablespoon sea salt
-1/2 tablespoon pepper
-Freshly chopped cilantro
-1/2 tablespoon cumin
-Half handful chopped spinach
-Several chopped cherry tomatoes
-Shredded cheddar cheese
-Large skillet pan


Directions:
1-In large skillet, liberally spray with cooking spray, add package of ground turkey, chopped onion, garlic, and potatoes
2-Add seasonings, cook until meat is light brown in color
3-Preheat oven to 350, place taco shells on baking sheet, then bake for 5 minutes, or until golden brown
4-Fill tacos with delicious meat, spinach, tomatoes, cheddar cheese,salsa, and whatever else your heart desires!


{because it's almost the end of the week, paper plates are necessary!}

Enjoy!


"Take life easy, eat, drink, and be merry."