Tasty, Healthy Recipes!
Caribbean Salad
16 oz. Spring Mix
1 Mango – diced
1 Pineapple – diced
1 Red Bell Pepper – julienned
¼ C Coconut Flakes – toasted
¼ C Banana Chip
Serves 4; Less than 300 calories per serving
Papaya Yogurt White Balsamic Vinaigrette
¼ C Papaya – diced
¼ C White Balsamic
2 Tbs. Low Fat Vanilla Yogurt
1 Tbs. Honey
1/3 C Oil Blend
Makes Approximately 1 Cup
60 calories per tablespoon
Grilled Eggplant Parmesan
3 Eggplant Sliced ¼ in thick
6 Lg Heirloom tomatoes – large dice
16 oz. Roasted organic diced stewed tomatoes
2 Tbs Garlic – Chopped
2 Tbs Shallots – Chopped
1 yellow onion – Diced
½ C Red Wine
1 Tbs. Sherry Vinegar
1/2 Bunch oregano – Chopped
1/2 Bunch thyme – Chopped
12 oz. Fresh Mozzarella Cheese- sliced thin
6 oz. Shredded Parmesan
1 Bunch Basil – Plucked
Salt & Pepper
Eggplant
Slice eggplant and lay out on a cookie sheet. Sprinkle salt over the tops of all of them and let sit for approximately 30 to 45mins, then rinse thoroughly.
Lightly coat the eggplant in olive oil and grill until just marked. Do not over cook.
Marinara
Heat a sauce pot on medium high heat, and sauté garlic, shallots and onions until caramelized. Deglaze with red wine and sherry vinegar and reduce by half. Add fresh and canned tomatoes, oregano and thyme, bring to a boil and then let simmer for 30 minutes, stirring occasionally.
In a large casserole dish, spread about 1/2 cup of sauce on the bottom of the dish and then line with eggplant. Top the eggplant with more sauce, sliced mozzarella cheese, sprinkle of parmesan, basil leaves, and salt and pepper just covering the surface area of the dish. Continue to layer the eggplant, sauce, basil, mozzarella, parmesan and salt and pepper until your sauce and eggplant are all used up, finishing with the cheese on top (approximately 3 to 4 layers).
Bake 25 minutes uncovered on 375F or until cheese is melted and lightly browned on top.