Healthier Eggplant Parmesan
Prep Time: 25 Minutes
Cook Time: 35 Minutes
Ready In: 1 Hour
Servings: 9
Preheat oven to 350 degrees.
3 eggplants, peeled and sliced 1/4 in thick
4 cups Italian seasoned breadcrumbs
6 cups spaghetti sauce
1 (16 ounce) package mozzarella cheese, (I like Sargento Reduced Fat Shredded)
1/2 cup grated Parmesan cheese,
1/2 teaspoon dried basil
1 tsp Italian seasoning
1/4 tsp pepper
1/4 tsp salt
1-2 large eggs beaten or ½ cup egg substitute
2 Tbsp skim milk or water
Place the eggplant slices on paper towels and sprinkle lightly with salt. Set aside for 10 to 15 minutes. Blot eggplant dry with clean paper towels.
Mix the following into a bowl (add extra seasoning if desired)
pepper Italian breadcrumbs
salt Italian seasoning
Break eggs into bowl and beat with milk:
Dip eggplant slices in egg mixture, then coat with bread crumbs and place on baking sheet. (Eggplant slices are baked, instead of fried) Spray baking sheet with Pam and place in a single layer of Eggplant on baking sheet and then spray Eggplant with Pam. Bake in preheated oven for 10 minutes. Take out and spray eggplant with Pam and then turn eggplant over. After you turn eggplant over spray eggplant with Pam. Bake for 10 minutes, or until eggplant is tender.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown
Tip: Bake the eggplant and then freeze it before adding the cheese or sauce. This way it's quick and easy to pull out whatever you need. Just thaw and put it together.
UNJURY Chocolate Peanut Butter Balls
Use Reduced Fat Creamy Jif Peanut Butter, 1 recipe makes 11 balls
Measure 3/4 cup Reduced Fat Peanut Butter and add to mixing bowl
Add 3 scoops of Chocolate UNJURY, 1 scoop at a time, stirring well after each scoop until dough is formed
Roll dough into 11 balls
Freeze overnight
Optional additions: dried fruit (raisins, cranberries or cherries), spices (cinnamon or nutmeg), oatmeal, chopped nuts (pecans, walnuts, almonds)
Nutrition Facts per ball (makes 11):
10 grams protein, 9 grams carbohydrate, 6.5 grams fat, 3 grams sugar, 131 calories
--------------------------------------------------------------------------------
1 Other varieties of peanut butter may be used. Nutrition facts are based on using Reduced Fat Creamy Jif Peanut Butter. Be sure to check the label for variation in nutrition facts.
2 Store in freezer or refrigerator until ready to serve. The peanut butter will soften when left at room temperature.
© UNJURY Protein 2009
Tuesday, September 15, 2009
Thursday, September 10, 2009
Spices and Herbs A Surprising Source of Antioxidants
I Knew there was a reason I love to use spices in my recipes. You can take something so bland and turn it into a delicious recipe just by adding some spices. Go to the website to see how spices and herbs compair to fruits in giving you a source of antioxidants.
Really Interesting!!!
Take care,
Ginger
SPICES AND HERBS
A SURPRISING SOURCE OF ANTIOXIDANTS
ANTIOXIDANT COMPARISONS OF SPICES AND OTHER FOODS
New Reasons to Season
When you hear the word "antioxidants," what foods come to mind? Blueberries? Pomegranates? How about cinnamon?
That's right. When it comes to antioxidant prowess, cinnamon vies for top billing along with blueberries and pomegranate juice. You may be surprised that spices and herbs are extremely rich in antioxidants – with levels comparable to many fruits and vegetables, including today’s popular "super foods."
Spices and herbs make food taste great. You already know that. And you're probably aware of how they can help you eat healthier by cutting down on salt, fat and sugar when cooking. Now there's emerging evidence that these kitchen essentials may help protect your health. With each pinch, dash and spoonful, spices and herbs can help boost the antioxidant power of practically everything on your plate.
So what exactly are these things called antioxidants and why should you care? Antioxidants are extraordinary workhorses in our bodies. Studies suggest they provide a range of benefits, including giving our immune system a boost. They also appear to reduce inflammation, which is increasingly recognized as a first step in heart disease, cancer, diabetes and other chronic disease.
Preliminary studies indicate that spices and herbs have anti-inflammatory properties that may hold tremendous potential in promoting good health. Other studies suggest spices and herbs may help curb your hunger and boost your metabolism – which might make it easier for you to manage your weight.
Now more than ever, there are new reasons to season.
SOURCE: Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods – 2007. Nutrient Data Laboratory
USDA, November 2007. www.ars.usda.gov/nutrientdata/ORAC.
* Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL. Lipophilic and hydrophilic antioxidant
capacities of common foods in the United States. Journal of Agriculture and Food Chemistry.2004;52:4026-4037.
** Centre for Phytochemistry and Pharmacology, Southern Cross University, Australia.
www.spicesforhealth.com
SERVING ORAC
Really Interesting!!!
Take care,
Ginger
SPICES AND HERBS
A SURPRISING SOURCE OF ANTIOXIDANTS
ANTIOXIDANT COMPARISONS OF SPICES AND OTHER FOODS
New Reasons to Season
When you hear the word "antioxidants," what foods come to mind? Blueberries? Pomegranates? How about cinnamon?
That's right. When it comes to antioxidant prowess, cinnamon vies for top billing along with blueberries and pomegranate juice. You may be surprised that spices and herbs are extremely rich in antioxidants – with levels comparable to many fruits and vegetables, including today’s popular "super foods."
Spices and herbs make food taste great. You already know that. And you're probably aware of how they can help you eat healthier by cutting down on salt, fat and sugar when cooking. Now there's emerging evidence that these kitchen essentials may help protect your health. With each pinch, dash and spoonful, spices and herbs can help boost the antioxidant power of practically everything on your plate.
So what exactly are these things called antioxidants and why should you care? Antioxidants are extraordinary workhorses in our bodies. Studies suggest they provide a range of benefits, including giving our immune system a boost. They also appear to reduce inflammation, which is increasingly recognized as a first step in heart disease, cancer, diabetes and other chronic disease.
Preliminary studies indicate that spices and herbs have anti-inflammatory properties that may hold tremendous potential in promoting good health. Other studies suggest spices and herbs may help curb your hunger and boost your metabolism – which might make it easier for you to manage your weight.
Now more than ever, there are new reasons to season.
SOURCE: Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods – 2007. Nutrient Data Laboratory
USDA, November 2007. www.ars.usda.gov/nutrientdata/ORAC.
* Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL. Lipophilic and hydrophilic antioxidant
capacities of common foods in the United States. Journal of Agriculture and Food Chemistry.2004;52:4026-4037.
** Centre for Phytochemistry and Pharmacology, Southern Cross University, Australia.
www.spicesforhealth.com
SERVING ORAC
Tuesday, September 1, 2009
Fall Recipes
I love the fall and especially love to cook in the fall. Hope you enjoy the recipes.
Hugs,
Ginger
Light Pumpkin Mousse
Ingredients
1 cup Canned pumpkin
1/2 cup COLD milk
1 3 oz. Package vanilla instant pudding
1 tsp. Pie spice or
1/2 tsp. Cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. ginger
3 1/2 cups Fat Free Cool Whip
Preparation
Combine pumpkin, milk, pudding, and spices. Beat on lowest speed for 1 minute. Fold in Cool Whip. Spoon into dessert dish.
Walnut Macaroons
2 cups quick cooking oats
2 Tbsp. sugar substitute
2 tsp. vanilla
½ cup canola oil
1 egg substitute equivalent
½ cup finely chopped walnuts
Directions:
1. In a medium bowl, combine the oats, sugar substitute, salt,
vanilla and oil. Mix thoroughly, refrigerate over night. Add eggs and walnuts to mixture, blend thoroughly.
2. Place cookie mixture into a teaspoon level, and push out onto un-greased cookie sheets. Bake at 350 degrees for 15 minutes or until tops are golden brown.
Transfer cookies to racks and cool.
White Chili
2 lbs Cooked Shredded Chicken Breast
1 T olive oil
2 med. Onions chopped
4 garlic cloves minced
2 4 oz cans chopped mild green chilies
2 T ground cumin
1 tsp. oregano
¼ tsp cayenne pepper
3 16 oz cans great northern beans
6 cups chicken stock or 3 14 oz cans chicken broth
2 cups Monterey jack cheese
salt and pepper to taste
Heat olive oil over medium heat. Add onions sauté 5 minutes; add garlic, chilies, oregano, cayenne pepper and cumin and sauté for 2 minutes.
Add broth, stir. Add Beans bring to boil. Reduce heat to simmer. Add shredded chicken and cheese.
Salt and pepper to taste.
Top with extra cheese.
**** (I boil boneless, skinless chicken breast and then shred with a fork)
Pumpkin Tea Bread
Preheat oven to 325 degrees
2 cups sugar (or splenda)
1 cup oil (you can replace with 1 cup applesauce)
3 large eggs (or egg substitute)
2 cups canned pumpkin (or fresh)
3 cups self rising flour
2 t. ground cinnamon
1 ½ t. ground nutmeg
1 t. ground cloves
½ t. ground mace
1 t. ground ginger
Blend the sugar and oil (or applesauce) well with mixer. As you are beating add the eggs one at a time, beat lightly. Add pumpkin and mix well. Sift the flour and spices into the creamed mixture. Beat on low speed until blended.
Pour batter into a greased, floured pan. (This batter will make 2 loaf pans)
Bake 1 hour on 325 degrees or until lightly brown. When done leave in pan for 15 minutes, then remove from pan and cool on wire racks before serving.
*Test with toothpick, when toothpick comes out clean, loaf is done.
Baked Apples
2 apples, cored
4 teaspoons chopped dried fruit, (cranberries, raisins or dates)
4 teaspoons chopped toasted nuts, (pecans, walnuts or almonds)
1 teaspoon splenda
1/4 teaspoon cinnamon
1/4 cup plain yogurt
1. Preheat oven to 350°F.
2. Combine fruit, nuts, splenda and cinnamon; spoon into the apples. Place the apples in a baking dish (If you have small individual baking dish it works better). Cover with foil. Bake until tender, about 45 minutes.
Serve topped with yogurt.
Hugs,
Ginger
Light Pumpkin Mousse
Ingredients
1 cup Canned pumpkin
1/2 cup COLD milk
1 3 oz. Package vanilla instant pudding
1 tsp. Pie spice or
1/2 tsp. Cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. ginger
3 1/2 cups Fat Free Cool Whip
Preparation
Combine pumpkin, milk, pudding, and spices. Beat on lowest speed for 1 minute. Fold in Cool Whip. Spoon into dessert dish.
Walnut Macaroons
2 cups quick cooking oats
2 Tbsp. sugar substitute
2 tsp. vanilla
½ cup canola oil
1 egg substitute equivalent
½ cup finely chopped walnuts
Directions:
1. In a medium bowl, combine the oats, sugar substitute, salt,
vanilla and oil. Mix thoroughly, refrigerate over night. Add eggs and walnuts to mixture, blend thoroughly.
2. Place cookie mixture into a teaspoon level, and push out onto un-greased cookie sheets. Bake at 350 degrees for 15 minutes or until tops are golden brown.
Transfer cookies to racks and cool.
White Chili
2 lbs Cooked Shredded Chicken Breast
1 T olive oil
2 med. Onions chopped
4 garlic cloves minced
2 4 oz cans chopped mild green chilies
2 T ground cumin
1 tsp. oregano
¼ tsp cayenne pepper
3 16 oz cans great northern beans
6 cups chicken stock or 3 14 oz cans chicken broth
2 cups Monterey jack cheese
salt and pepper to taste
Heat olive oil over medium heat. Add onions sauté 5 minutes; add garlic, chilies, oregano, cayenne pepper and cumin and sauté for 2 minutes.
Add broth, stir. Add Beans bring to boil. Reduce heat to simmer. Add shredded chicken and cheese.
Salt and pepper to taste.
Top with extra cheese.
**** (I boil boneless, skinless chicken breast and then shred with a fork)
Pumpkin Tea Bread
Preheat oven to 325 degrees
2 cups sugar (or splenda)
1 cup oil (you can replace with 1 cup applesauce)
3 large eggs (or egg substitute)
2 cups canned pumpkin (or fresh)
3 cups self rising flour
2 t. ground cinnamon
1 ½ t. ground nutmeg
1 t. ground cloves
½ t. ground mace
1 t. ground ginger
Blend the sugar and oil (or applesauce) well with mixer. As you are beating add the eggs one at a time, beat lightly. Add pumpkin and mix well. Sift the flour and spices into the creamed mixture. Beat on low speed until blended.
Pour batter into a greased, floured pan. (This batter will make 2 loaf pans)
Bake 1 hour on 325 degrees or until lightly brown. When done leave in pan for 15 minutes, then remove from pan and cool on wire racks before serving.
*Test with toothpick, when toothpick comes out clean, loaf is done.
Baked Apples
2 apples, cored
4 teaspoons chopped dried fruit, (cranberries, raisins or dates)
4 teaspoons chopped toasted nuts, (pecans, walnuts or almonds)
1 teaspoon splenda
1/4 teaspoon cinnamon
1/4 cup plain yogurt
1. Preheat oven to 350°F.
2. Combine fruit, nuts, splenda and cinnamon; spoon into the apples. Place the apples in a baking dish (If you have small individual baking dish it works better). Cover with foil. Bake until tender, about 45 minutes.
Serve topped with yogurt.
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