Diabetic Dish of the Week - Stuffed Eggplant

This week's Diabetic Dish of the Week is Stuffed Eggplant. To make this recipe you'll need; Eggplants, Sirloin Steak, Bell Peppers, Mushrooms, and Spices. Its from the Diabetic Self Management website along with all the other Delicious Recipes so be sure to check it out. Plus don't forget to subscribe to the Diabetes Self Management Magazine, one my favorites. Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Stuffed Eggplant

Ingredients
Nonstick cooking spray

2 eggplants (about 8 to 12 ounces each), halved lengthwise
1 teaspoon salt
1 1/2 teaspoons chopped garlic
1 teaspoon black pepper
1 pound boneless beef sirloin steak, trimmed of visible fat and cut into 1/4-inch strips
2 cups sliced red and green bell peppers
2 cups sliced mushrooms
1/4 cup water
Pinch paprika
Chopped fresh parsley

Directions
1 - Preheat oven to 450°F. Spray baking dish with cooking spray.

2 - Place eggplant halves face-up in large baking dish. Pierce cut sides with fork in approximately 8 places. Sprinkle each eggplant half with 1/4 teaspoon salt. Cover with foil; bake 45 minutes.

3 - Meanwhile, spray large nonstick skillet with cooking spray. Add garlic and black pepper; cook over medium heat 2 minutes, stirring lightly. Add beef; cook and stir 5 minutes.

4 - Add bell peppers; cook 5 minutes. Add mushrooms; cook 5 minutes. Add water; stir and cover. Remove skillet from heat.

5 - Remove eggplant from oven, let cool 5 minutes. Mash cooked eggplant centers with fork, but do not break shells.

6 = Top each half with one fourth beef mixture; blend with mashed eggplant. Cover with foil; bake 15 minutes. Remove from oven. Garnish with paprika and parsley.

Yield: 4 servings.

Serving size: 1 stuffed eggplant half.

Nutrition Facts Per Serving:
Calories: 195 calories, Carbohydrates: 12 g, Protein: 25 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 42 mg, Sodium: 348 mg, Fiber: 4 g

https://www.diabetesselfmanagement.com/recipes/main-dishes/stuffed-eggplant/

"Meatless Monday' Recipe of the Week - PENNE WITH ROASTED EGGPLANT AND SAVORY MUSHROOM RAGOUT

This week's "Meatless Monday' Recipe of the Week is - PENNE WITH ROASTED EGGPLANT AND SAVORY MUSHROOM RAGOUT. To make this delicious sounding dish you'll need;   1 box of Dreamfields Penne Rigate or Rotini, Eggplants, Herbs and Spices, Mushrooms, Wine, Marinara Sauce, and Parmesan Cheese. The recipe comes from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes so be sure to check it out. Enjoy and Make 2019 a Healthy One.  https://diabeticgourmet.com/

PENNE WITH ROASTED EGGPLANT AND SAVORY MUSHROOM RAGOUT

Ingredients

1 box Dreamfields Penne Rigate or Rotini

2 medium eggplants (about 3/4 pound each)
2 tablespoons olive oil
1/2 cup chopped fresh parsley
1 tablespoon each chopped fresh rosemary, minced garlic and finely chopped red onion
1 cup each sliced porcini (dry), portobello (fresh) and shiitake (fresh) mushrooms (see note below)
1/2 cup dry red wine
2 cups (16 ounces) prepared marinara sauce
1/2 teaspoon salt
1 teaspoon pepper
1/2 cup shredded Parmesan cheese
Shredded Parmesan cheese, optional

Directions
1 - Cut eggplant into 1/2-inch rounds. Spray cut sides with nonstick cooking spray. Place on nonstick baking sheet or foil-lined baking sheet.
2 - Bake in preheated 450F oven 15 minutes or until tender. Remove from oven. Place eggplant on paper towels. When cooled, cut slices in half.
3 - Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add parsley, rosemary, garlic and onion. Cook 1 to 2 minutes until sizzling, stirring frequently. Add mushrooms. Stir in wine; cook 2 to 3 minutes until wine evaporates. Stir in marinara sauce and eggplant. Sprinkle with salt and pepper. Bring to boil; reduce heat and simmer 15 to 20 minutes, stirring occasionally.
4 - Cook pasta according to package directions. Drain well. Toss with eggplant sauce and 1/2 cup Parmesan cheese. Sprinkle with additional cheese, if desired.
Note: To hydrate porcini mushrooms, cover mushrooms with hot water. Allow to stand about 20 minutes to soften; drain.

Recipe Yield: Yield: 6 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 397
Calories from fat: 65

Fat: 10 grams
Saturated Fat: 6 grams
Fiber: 12 grams
Sodium: 641 milligrams
Cholesterol: 6 milligrams
Protein: 14 grams
Carbohydrates: 65 grams

https://diabeticgourmet.com/diabetic-recipe/penne-with-roasted-eggplant-and-savory-mushroom-ragout

Wild Idea Buffalo Recipe of the Week - BUFFALO and EGGPLANT PARMESAN

This week's Wild Idea Buffalo Recipe of the Week is - BUFFALO and EGGPLANT PARMESAN. Made using either Wild Idea Premium Ground Buffalo or Wild Idea Italian Buffalo Sausage. Eggplant Parmesan healthier and taken to a new flavor level with addition Buffalo! This is just another of the delicious and healthy recipes at the Wild Idea Buffalo website (https://wildideabuffalo.com/) Along with all the recipes you can also purchase any of the Wild Idea Products. Enjoy and Make 2019 a Healthy One!

BUFFALO and EGGPLANT PARMESAN
I have a new respect for eggplant… all it needed was a little boost of bison. This recipe gives you all the Eggplant Parmesan flavors you love, without all the steps. A new favorite, for your recipe box! (Serves 8).

Ingredients:


3 - eggplants, sliced

2 - tablespoons olive oil

1 - pound Wild Idea Premium Ground Buffalo, or Wild Idea Italian Buffalo Sausage

3 - tablespoons garlic, chopped

1 - onion, chopped

2 - teaspoon salt

1 - tablespoon black pepper

1 - tablespoon oregano

28 - ounces Italian style stewed tomatoes, chopped

8 - ounces fresh mozzarella, sliced

1 - cup fresh basil, julienned

4 - ounces freshly grated parmesan cheese
1 - cup panko style bread crumbs *optional



Preperation:

1 - Pre-heat oven to broil, with top rack on second shelf.
2 - Arrange eggplants on a baking sheet and brush both sides with 1-tablespoon oil.

3 - Broil eggplant until lightly browned, about 4 minutes each side.
4 - Remove the roasted eggplant from oven and set aside. Reduce the oven temperature to 375°.
5 - In a sauté pan over medium high heat, heat remaining tablespoon of olive oil and crumble ground bison into pan.
6 - Brown the meat for about 5 minutes, stirring occasionally, breaking larger pieces up.
7 - Add garlic, onion, salt, pepper, and oregano and continue to sauté for another 5 minutes.
8 - Add stewed tomatoes, mix together and bring to full heat.
9 - Reduce heat to simmer and allow sauce to reduce for 15 minutes.
10 - In a 9×13 pan place half of the eggplant on the bottom overlapping slightly.  Layer with the bison tomato sauce, fresh mozzarella, basil, and remaining eggplant.
11 - Bake at 375° for 30 minutes.
12 - Mix the Parmesan cheese with the breadcrumbs and sprinkle over the top of the casserole. Continue baking for 5 minutes, or until lightly browned.
* Serve with a tossed green salad for a complete, deliciously easy meal.
https://wildideabuffalo.com/blogs/recipes/54134529-buffalo-eggplant-parmesan-casserole

"Meatless Monday" Recipe of the Week - Eggplant "Parmigiana" Wisconsin-Style

This week's "Meatless Monday" Recipe of the Week is - Eggplant "Parmigiana" Wisconsin-Style. Eggplant Parmigiana made using Wisconsin Aged Asiago Cheese and Wisconsin Fresh Mozzarella Cheese. The Asiago will be giving it a taste like you've never had on your Eggplant Parmigiana! The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines so check it out today! So Enjoy and Make 2019 a Healthy One!   https://www.cooksrecipes.com/index.html

Eggplant "Parmigiana" Wisconsin-Style

Recipe Ingredients:
1 1/2 cups freshly grated Wisconsin Aged Asiago Cheese (about 4 ounces)

1/4 cup dry bread crumbs
1/2 cup extra virgin olive oil - divided use
1 eggplant (about 24 ounces) cut crosswise in 16 thin (3/16-inch thick) slices
Kosher or sea salt and freshly ground black pepper to taste
2 1/2 cups seasoned tomato or marinara sauce, homemade or top quality purchased
8 ounces Wisconsin Fresh Mozzarella Cheese, cut in 16 slices
16 fresh basil leaves
2 tablespoons capers, rinsed
1/4 cup Italian green olives, pitted and sliced 3/16-inch thick

Cooking Directions:
1 - In small bowl, mix Asiago Cheese, bread crumbs and 2 tablespoons extra virgin olive oil; set aside.
2 - Using 3 tablespoons of the olive oil, brush eggplant slices on both sides; season with salt and pepper.
3 - Heat grill pan over medium-high heat. Grill each slice 3 minutes; turn and grill 2 minutes longer. Remove slices and cool.
4 - Preheat oven to 425°F (220°C).
5 - In large baking pan, spoon 8 tablespoons of tomato sauce in 8 circles. Place a slice of eggplant over each pool of sauce. Top with 1 slice Mozzarella, a basil leaf and another tablespoon of sauce. Repeat layers, using all ingredients and ending with all remaining tomato sauce. Sprinkle the cheese/crumb mixture over each eggplant stack. Drizzle remaining 3 tablespoons olive oil over all stacks.
6 - Bake 15 minutes or until hot and bubbly. Sprinkle capers and olives over each stack.
Makes 4 servings.

*If made ahead and refrigerated, reduce oven temperature to 375°F (190°C). and bake 25 minutes.
https://www.cooksrecipes.com/mless/eggplant_parmigiana_wisconsin-style_recipe.html

"Meatless Monday" Recipe of the Week -Vegetable Paella

This week's "Meatless Monday" Recipe of the Week is -Vegetable Paella. A Vegetarian version of the Spanish Dish Paella. Some of the ingredients that make up this dish are; White Rice, Spanish Onion, Saffron, Carrot, Eggplant, Zucchini, and more! It's another delicious recipe from the CooksRecipes website. The Cooks site has a huge selection of recipes to please all tastes, diets, and cuisines, so check it out today! Enjoy and Eat healthy in 2018 and the upcoming year!  https://www.cooksrecipes.com/index.html

 Vegetable Paella

A hearty and flavorful vegetarian version of the classic Spanish dish.

Recipe Ingredients:
1 large Spanish onion, finely chopped

2 cups long-grain white rice
4 cups vegetable stock
1 large pinch saffron
1 medium carrot, sliced
2 medium celery sticks, sliced
8 plum tomatoes, quartered
1 medium green bell pepper, chopped
1 small eggplant, cut into 1-inch chunks
1 medium zucchini, cut into 1-inch chunks
10 garlic cloves, finely minced
3 tablespoons olive oil
1 cup fresh or frozen peas
Salt and freshly ground black pepper to taste

Cooking Directions:
1 - In a large saucepan, cook the onion over a medium heat, stirring until translucent. Stir in the rice and cook for a few more minutes. Add the vegetable stock and saffron, bring to a boil, reduce heat; cover and simmer for 20 minutes. Remove from heat and set aside.
2 - In a separate pan, steam the carrot and celery until slightly tender, about 5 minutes. Remove the celery and carrot, reserving the water.
In a large bowl, toss the carrot, celery, tomatoes, bell peppers, eggplant, zucchini, garlic, olive oil, salt and ground black pepper. Transfer vegetables to a lightly greased baking sheet and place in the oven at 450°F (230°C). Roast the vegetables until they are brown on the edges. Remove from oven. Reduce oven temperature to 400°F (205°C).
3 - Meanwhile, in the same pan you steamed the carrot and celery, steam the peas until they are just tender.
4 - Toss the roasted vegetables with the rice. Stir in the peas. Transfer mixture to a greased casserole dish. Cover with aluminum foil and bake for 15 minutes. Serve.

Makes 8 servings.
https://www.cooksrecipes.com/mless/vegetable-paella-recipe.html

Diabetic Dish of the Week - EGGPLANT LASAGNA

This week's Diabetic Dish of the Week is EGGPLANT LASAGNA. Delicious and Healthy Lasagna made using Egg Plant as the Noodles. It's 318 calories and 10 net carbs per serving! It's from the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes so check it out today. Enjoy and Eat Healthy in 2018!  https://diabeticgourmet.com/

EGGPLANT LASAGNA

Ingredients

Pam Original No-Stick Cooking Spray

1 cup part-skim ricotta cheese
3/4 cup grated Parmesan cheese
3/4 teaspoon dried Italian seasoning
1 large eggplant (about 1 pound), cut into 1/4-inch thick lengthwise slices
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 package (20 ounces) ground turkey
3/4 cup chopped yellow onion
1 tablespoon finely chopped garlic
1 can (14.5 ounces) Hunt's Original Diced Tomatoes, No Salt Added, drained
1/4 cup Hunt's Tomato Paste (or Hunt s Organic)
1/4 cup thinly sliced fresh basil
1-1/2 cups shredded part-skim mozzarella cheese

Directions

1 - Heat oven to 350F. Spray 8-by-8-inch glass baking dish with cooking spray.
2 - In small bowl, combine ricotta cheese, Parmesan cheese and Italian seasoning; set aside.
3 - Heat grill pan over medium-high heat. Brush eggplant slices with oil; sprinkle both sides with salt and pepper.
4 - In batches, place eggplant on grill pan. Cook each side 1-2 minutes or until lightly browned and tender. Remove and place on baking sheet lined with paper towels; pat to remove excess moisture.
5 - Spray large skillet with cooking spray; heat over medium-high heat. Add turkey and cook 3 minutes, stirring occasionally. Add onion and garlic; cook 2-3 minutes more or until onion is tender and turkey is crumbled and no longer pink. Drain.
6 - Add drained tomatoes, tomato paste and basil to skillet; stir to combine. Reduce heat and simmer 2 minutes more.
7 - Assemble lasagna by spreading 3/4 cup meat mixture over bottom of dish. Place 3 eggplant slices over meat mixture, top with 3/4 cup meat mixture, half of ricotta cheese mixture and 1/2 cup mozzarella cheese.
8 - Repeat layers, ending with a layer of eggplant slices topped with meat mixture and remaining mozzarella cheese.
9 - Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 30 minutes. Let stand 10 minutes before serving.
NOTES:
An extra set of hands from a little helper can shave minutes off the assembly of this Eggplant Lasagna, while getting a youngster excited about digging into a veggie-centric dinner.


Recipe Yield: Yield: 8 servings

NUTRITIONAL INFORMATION PER SERVING:

Calories: 318
Fat: 19 grams
Saturated Fat: 7 grams
Fiber: 3 grams
Sodium: 363 milligrams
Cholesterol: 72 milligrams
Protein: 22 grams
Carbohydrates: 13 grams
https://diabeticgourmet.com/diabetic-recipes/eggplant-lasagna

"Meatless Monday" Recipe of the Week - Eggplant "Steak" with Blue Cheese Cream

This week's "Meatless Monday" Recipe of the Week is - Eggplant "Steak" with Blue Cheese Cream. Eggplant, Mushrooms, and a Blue Cheese Cream. You won't miss the Meat in this dish! You can find this recipe on many sites and blogs, I found this one on one of my favorite recipe site's, the CooksRecipes website (https://www.cooksrecipes.com/index.html) The Cooks site has a large collection of recipes for all tastes and cuisines. Check it out today! Enjoy and Eat Healthy in 2018!


Eggplant "Steak" with Blue Cheese Cream

Eggplant 'steak' is topped with a savory portabella mushroom 'paste' and cap, and served with a tangy blue cheese cream.

Recipe Ingredients:
8 slices (1/2 inch thick, 4 inches wide) eggplant, peeled

4 portabella mushrooms, stems removed and reserved
6 tablespoons basil oil
Kosher or sea salt and freshly ground black pepper, to taste
4 teaspoons finely chopped onion
1 clove garlic, mashed and chopped
1 tablespoon finely chopped mushrooms
1/2 cup heavy cream
Kosher or sea salt and freshly ground pepper to taste
Nutmeg to taste

Polenta, flavored with marjoram for accompaniment

Wisconsin Blue Cheese Cream:
1 cup vegetable stock
1 cup heavy cream
1/2 cup (2 ounces) blue cheese, crumbled

Cooking Directions:
1 - Lightly brush eggplant slices and mushroom caps with basil oil; season with salt and pepper. Bake in a preheated oven at 400°F (205°C) for 20 minutes, turning over at halfway point; set aside to cool.
2 - Meanwhile, in a sauté pan, heat remaining basil oil. Add onions and garlic; cook until translucent.
3 - Chop the reserved mushroom stems; add to pan with 1 tablespoon chopped mushrooms. Cook for 10 minutes over medium heat, or until no moisture remains.
4 - Add cream; reduce mixture to a light mushroom paste, or until a creamy mushroom mixture remains. Season with salt, pepper and nutmeg.
5 - To assemble, layer four (4-inch) molds, first with 1 slice eggplant then with 1/2 inch of mushroom mixture. Repeat layer; top each mold with 1 mushroom cap.
6 - Reheat in oven.
7 - Serve with marjoram-flavored polenta; pour Wisconsin Blue Cheese Cream around each plate.
8 - For Wisconsin Blue Cheese Cream: Bring stock to a boil; reduce to 1/2 cup. Add cream; reduce to a total volume of 1 cup. Add blue cheese; season with salt and pepper to taste.
Makes 4 servings.

https://www.cooksrecipes.com/mless/eggplant_steak_with_blue_cheese_recipe.html

Kitchen Hint of the Day!

The Eggplant.......


While eggplants don't have an overwhelming supply of any one nutrient, they do contain an impressive array across the board of many vitamins and minerals, such as excellent amounts of fiber, folate, potassium and manganese, as well as vitamins C, K, and B6, phosphorus, copper, thiamin, niacin, magnesium, and pantothenic acid.

Also Eggplant is a great food to help you lose weight. Eggplant is a low-carb, nutrient-dense, calorie-poor food, meaning that it contains high levels of nutrients but not a lot of calories or carbohydrates. One cup of eggplant contains only eight grams of carbohydrates, two of those coming from fiber.

"Meatless Monday" Recipe of the Week - Roasted Eggplant Lasagna

This week's "Meatless Monday" Recipe of the Week - Roasted Eggplant Lasagna. Lasagna made healthier by using sliced eggplant instead of pasta noodles. Thank you to Angie G. for passing this recipe along.

Roasted Eggplant Lasagna

Ingredients
1 large eggplant, peeled and cut into 1/4-inch slices
sea salt to taste
2 tablespoons extra light olive oil, or as needed
1 (16 ounce) container low fat ricotta cheese
2 cups shredded reduced fat Italian cheese blend
1 egg or 1/4 cup Egg Beater's egg substitute
2 cloves garlic, minced
2 sprigs fresh oregano, chopped
3 sprigs fresh thyme, chopped
10 grinds fresh black pepper
2 1/2 cups tomato sauce
1 (10 ounce) package frozen chopped spinach, thawed and drained
6 slices reduced calorie mozzarella cheese


Directions
1 - Preheat oven to 450 degrees F (230 degrees C).
2 - Place eggplant slices on a wire rack; sprinkle with salt. Let sit until some liquid starts beading on slices, about 20 minutes. Rinse salt off eggplant slices and pat dry. Brush olive oil over both sides of each slice. Arrange eggplant slices on a baking sheet.
3 - Roast in the preheated oven for 10 to 15 minutes. Flip eggplant slices and continue roasting until slices are tender and lightly browned, 15 to 20 more minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
4 - Mix ricotta cheese, Italian cheese blend, egg, garlic, oregano, thyme, and black pepper together in a bowl.
5 - Line a 9-inch square pan with aluminum foil. Coat the bottom of the pan with about 1/2 cup tomato sauce; top with 1/2 of the eggplant slices. Layer eggplant slices with 1/2 of the spinach, 1/2 of the ricotta mixture, and 1/2 of the remaining tomato sauce. Continue layering with remaining ingredients, ending with sauce. Top with mozzarella slices. Cover pan with aluminum foil.
6 - Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until cheese is brown and bubbling, 5 to 10 more minutes.

"Meatless Monday" Recipe of the Week - Polenta Stacks

This week's "Meatless Monday" Recipe of the Week is Polenta Stacks. This dish combines baked polenta, eggplant slices and feta cheese  and topped with a roasted vegetable sauce. It's from one of my favorite recipe sites, CooksRecipes. The Cooks site has a large selection of recipes to please all tastes and cuisines. Enjoy and Eat Healthy!  http://www.cooksrecipes.com/index.html

Polenta Stacks

A Mediterranean-style dish of baked polenta, eggplant slices and feta cheese topped with a rosemary-seasoned, roasted vegetable sauce.

Recipe Ingredients:

Vegetable cooking spray
12 slices (1/2-inch) eggplant, unpeeled (about 12 ounces)

8 whole garlic cloves, unpeeled
2 pounds Italian plum tomatoes, cut into wedges
1 large onion, cut into thin wedges
1 medium yellow bell pepper, chopped
Salt and pepper, to taste
1 teaspoon granulated sugar
1/2 teaspoon dried rosemary leaves
1 (15-ounce) can Great Northern or light red kidney beans, rinsed, drained (1 1/2 cups)
1 (16-ounce) package prepared polenta, cut into 12 slices
4 ounces feta or goat cheese, crumbled

Cooking Directions:

1 - Line two large jellyroll pans with aluminum foil and spray with cooking spray. Arrange eggplant and garlic on one pan; combine tomatoes, onion, and bell pepper and arrange on second pan. Spray all vegetables with cooking spray and sprinkle lightly with salt and ground black pepper. Sprinkle tomato mixture with sugar and rosemary.
2 - Roast vegetables at 450ºF (230ºC) for 30 minutes, removing garlic when browned and soft, 10 to 15 minutes.
3 - Top eggplant slices with polenta slices and cheese. Squeeze garlic from cloves; mix garlic and beans into tomato mixture. Return both pans to oven and roast 10 minutes longer.
4 - Arrange three polenta-eggplant slices on each serving plate; spoon tomato-bean mixture over.
Makes 4 servings.

* Tip: Plain, Italian-herb, sun-dried tomato, or wild mushroom polenta can be used in this recipe.

Nutritional Information Per Serving (1/4 of recipe): Calories 432; Fat 10g; % Calories from Fat 20; Carbohydrate 69g; Folate 177mcg; Sodium 635mg; Protein 22g; Dietary Fiber 15g; Cholesterol 15mg.
http://www.cooksrecipes.com/mless/polenta_stacks_complex_recipe.html

"Meatless Monday" Recipe of the Week - Eggplant "Steak" with Blue Cheese Cream

This week's "Meatless Monday" Recipe of the Week is Eggplant "Steak" with Blue Cheese Cream. This is from the CooksRecipes website. The Cooks site has a fantastic selection of recipes for all tastes and cuisines. Ejoy and Eat Healthy!  http://www.cooksrecipes.com/index.html

Eggplant "Steak" with Blue Cheese Cream

Eggplant 'steak' is topped with a savory portabella mushroom 'paste' and cap, and served with a tangy blue cheese cream.

Recipe Ingredients:

8 slices (1/2 inch thick, 4 inches wide) eggplant, peeled

4 portabella mushrooms, stems removed and reserved
6 tablespoons basil oil
Kosher or sea salt and freshly ground black pepper, to taste
4 teaspoons finely chopped onion
1 clove garlic, mashed and chopped
1 tablespoon finely chopped mushrooms
1/2 cup heavy cream
Kosher or sea salt and freshly ground pepper to taste
Nutmeg to taste

Polenta, flavored with marjoram for accompaniment

Wisconsin Blue Cheese Cream:
1 cup vegetable stock
1 cup heavy cream
1/2 cup (2 ounces) blue cheese, crumbled

Cooking Directions:

1 - Lightly brush eggplant slices and mushroom caps with basil oil; season with salt and pepper. Bake in a preheated oven at 400°F (205°C) for 20 minutes, turning over at halfway point; set aside to cool.
2 - Meanwhile, in a sauté pan, heat remaining basil oil. Add onions and garlic; cook until translucent.
3 - Chop the reserved mushroom stems; add to pan with 1 tablespoon chopped mushrooms. Cook for 10 minutes over medium heat, or until no moisture remains.
4 - Add cream; reduce mixture to a light mushroom paste, or until a creamy mushroom mixture remains. Season with salt, pepper and nutmeg.
5 - To assemble, layer four (4-inch) molds, first with 1 slice eggplant then with 1/2 inch of mushroom mixture. Repeat layer; top each mold with 1 mushroom cap.
6 - Reheat in oven.
7 - Serve with marjoram-flavored polenta; pour Wisconsin Blue Cheese Cream around each plate.
8 - For Wisconsin Blue Cheese Cream: Bring stock to a boil; reduce to 1/2 cup. Add cream; reduce to a total volume of 1 cup. Add blue cheese; season with salt and pepper to taste.

Makes 4 servings.

http://www.cooksrecipes.com/mless/eggplant_steak_with_blue_cheese_recipe.html

Clean-Eating Snack Recipes

From the EatingWell website its Clean-Eating Snack Recipes. Healthy and delicious clean eating snack recipes. Including recipes;  Spiced Chickpea "Nuts", Roasted Eggplant and Feta Dip, and Loaded Sweet Potato Nacho Fries (Can't wait to try this one). Find them all at the EatingWell website or if you subscribe to the EatingWell Magazine!  http://www.eatingwell.com/


Clean-Eating Snack Recipes

Find healthy, delicious clean eating snack recipes, from the food and nutrition experts at EatingWell.



Spiced Chickpea "Nuts"

When roasted in a hot oven, chickpeas become super crunchy. They're a great low-fat substitute for nuts when salty cravings hit.


Roasted Eggplant and Feta Dip

This roasted eggplant and feta dip gets a kick from a fresh chile pepper and cayenne pepper. There are countless variations on this classic Greek dip. Out-of-season eggplant or eggplant that has been heavily watered often has an abundance of seeds, which make the vegetable bitter. Be sure to taste the dip before you serve it; if it's a touch bitter, you can remedy that with a little sugar. Serve with toasted pita crisps or as a sandwich spread.


Loaded Sweet Potato Nacho Fries

Bump up the vitamin A and fiber when you swap tortilla chips for sweet potatoes in this healthy recipe. Serve as an appetizer at your next party or turn it into dinner by adding chicken, tofu, shrimp or more beans for protein.



* Click the link below to get all the Clean-Eating Snack Recipes
http://www.eatingwell.com/recipes/18327/clean-eating/snacks

"Meatless Monday" Recipe of the Week - Baked Eggplant with Cheese Italian-Style

This week's "Meatless Monday" Recipe of the Week - Baked Eggplant with Cheese Italian-Style. It's from the CooksRecipes website. The Cooks site (http://www.cooksrecipes.com/index.html) has a fantastic selection of recipes to suit all tastes and cuisines so be sure to check them out. Enjoy and Eat Healthy!

Baked Eggplant with Cheese Italian-Style

A delicious Italian-style eggplant and cheese casserole.

Recipe Ingredients:

6 to 7 eggplants, sliced into 2 inch rounds

1 large egg, beaten
1 cup bread crumbs
2 tablespoons olive oil
Salt and ground black pepper to taste
1 tablespoon dried parsley
1 (4-ounce) can sliced mushrooms, drained
1 (14-ounce) can chunky tomato sauce
6 thin slices tomato
8 (1-ounce) slices Wisconsin Scamorze cheese*
1 teaspoon grated onion

Cooking Directions:

1 -Dip eggplant slices in egg and then bread crumbs.
2 - Heat olive oil in skillet; brown eggplant lightly on both sides. Arrange in buttered 12x7-inch baking dish. Season to taste with salt and pepper and sprinkle with parsley and sliced mushrooms.
3 - Pour tomato sauce over casserole. Top with tomato slices and then cheese slices. Sprinkle grated onion over cheese.
4 - Bake in a preheated oven at 375°F (190°C) for 30 minutes, or until cheese is melted.
Makes 8 servings.

http://www.cooksrecipes.com/mless/baked_eggplant_with_cheese_italian-style_recipe.html

Wild Idea Buffalo Recipe of the Week – BUFFALO and EGGPLANT PARMESAN CASSEROLE

This week’s Wild Idea Buffalo Recipe of the Week is BUFFALO and EGGPLANT PARMESAN CASSEROLE. You can use Wild Idea Premium Ground Buffalo or Wild Idea Italian Buffalo Sausage to make this dish. You can find this recipe and purchase the Wild Idea Premium Ground Buffalo or Wild Idea Italian Buffalo Sausage on the Wild Idea Buffalo website. http://wildideabuffalo.com/


BUFFALO and EGGPLANT PARMESAN CASSEROLE

I have a new respect for eggplant… all it needed was a little boost of bison. This recipe gives you all the Eggplant Parmesan flavors you love, without all the steps. A new favorite, for your recipe box! (Serves 8)

Ingredients:BUFFALO and EGGPLANT PARMESAN CASSEROLE

3 – eggplants, sliced
2 – tablespoons olive oil
1 – pound Wild Idea Premium Ground Buffalo, or Wild Idea Italian Buffalo Sausage
3 – tablespoons garlic, chopped
1 – onion, chopped
2 – teaspoon salt
1 – tablespoon black pepper
1 – tablespoon oregano
28 – ounces Italian style stewed tomatoes, chopped
8 – ounces fresh mozzarella, sliced
1 – cup fresh basil, julienned
4 – ounces freshly grated parmesan cheese
1 – cup panko style bread crumbs *optional

Preperation:

1 – Pre-heat oven to broil, with top rack on second shelf.
2 – Arrange eggplants on a baking sheet and brush both sides with 1-tablespoon oil.

3 – Broil eggplant until lightly browned, about 4 minutes each side.
4 – Remove the roasted eggplant from oven and set aside. Reduce the oven temperature to 375°.
5 – In a sauté pan over medium high heat, heat remaining tablespoon of olive oil and crumble ground bison into pan.
6 -Brown the meat for about 5 minutes, stirring occasionally, breaking larger pieces up.
7 – Add garlic, onion, salt, pepper, and oregano and continue to sauté for another 5 minutes.
8 – Add stewed tomatoes, mix together and bring to full heat.
9 – Reduce heat to simmer and allow sauce to reduce for 15 minutes.
10 – In a 9×13 pan place half of the eggplant on the bottom overlapping slightly. Layer with the bison tomato sauce, fresh mozzarella, basil, and remaining eggplant.
11 – Bake at 375° for 30 minutes.
12 – Mix the Parmesan cheese with the breadcrumbs and sprinkle over the top of the casserole. Continue baking for 5 minutes, or until lightly browned.
13 – Serve with a tossed green salad for a complete, deliciously easy meal.

http://wildideabuffalo.com/blogs/recipes/54134529-buffalo-eggplant-parmesan-casserole

Kitchen Hint of the Day!

Eggplants are healthy........

The wonderful health benefits of eggplants are primarily derived from its vitamin, mineral, and nutrient content. Eggplants are a rich source of vitamin C, vitamin K,vitamin B6, thiamin, niacin, magnesium, phosphorous, copper, dietary fiber, folic acid, potassium, and manganese.

Kitchen Hint of the Day!

Eggplant, Yum!....


Fried or roasted eggplant is delicious, but if you try preparing it as-is it will normally come out quite bitter. Luckily, it's easy to remove this bitter taste. Before cooking eggplant, cut it into thick slices. Salt the slices, and let them drain on a wire rack or in a colander for 30 minutes. then rinse them well and pat dry. This procedure will also reduce the amount of oil they absorb during frying.

Wild Idea Buffalo Recipe of the Week – Buffalo and Eggplant Parmesan Casserole

This week’s Wild Idea Buffalo Recipe of the Week is BUFFALO and EGGPLANT PARMESAN CASSEROLE. You can use Wild Idea Premium Ground Buffalo or Wild Idea Italian Buffalo Sausage to make this dish. You can find this recipe and purchase the Wild Idea Premium Ground Buffalo or Wild Idea Italian Buffalo Sausage on the Wild Idea Buffalo website. http://wildideabuffalo.com/


BUFFALO and EGGPLANT PARMESAN CASSEROLE

I have a new respect for eggplant… all it needed was a little boost of bison. This recipe gives you all the Eggplant Parmesan flavors you love, without all the steps. A new favorite, for your recipe box! (Serves 8)

Ingredients:

3 – eggplants, sliced

2 – tablespoons olive oil

1 – pound Wild Idea Premium Ground Buffalo, or Wild Idea Italian Buffalo Sausage

3 – tablespoons garlic, chopped

1 – onion, chopped

2 – teaspoon salt

1 – tablespoon black pepper

1 – tablespoon oregano

28 – ounces Italian style stewed tomatoes, chopped

8 – ounces fresh mozzarella, sliced

1 – cup fresh basil, julienned

4 – ounces freshly grated parmesan cheese
1 – cup panko style bread crumbs *optional

Preperation:

1 – Pre-heat oven to broil, with top rack on second shelf.
2 – Arrange eggplants on a baking sheet and brush both sides with 1-tablespoon oil.

3 – Broil eggplant until lightly browned, about 4 minutes each side.
4 – Remove the roasted eggplant from oven and set aside. Reduce the oven temperature to 375°.
5 – In a sauté pan over medium high heat, heat remaining tablespoon of olive oil and crumble ground bison into pan.
6 -Brown the meat for about 5 minutes, stirring occasionally, breaking larger pieces up.
7 – Add garlic, onion, salt, pepper, and oregano and continue to sauté for another 5 minutes.
8 – Add stewed tomatoes, mix together and bring to full heat.
9 – Reduce heat to simmer and allow sauce to reduce for 15 minutes.
10 – In a 9×13 pan place half of the eggplant on the bottom overlapping slightly. Layer with the bison tomato sauce, fresh mozzarella, basil, and remaining eggplant.
11 – Bake at 375° for 30 minutes.
12 – Mix the Parmesan cheese with the breadcrumbs and sprinkle over the top of the casserole. Continue baking for 5 minutes, or until lightly browned.
13 – Serve with a tossed green salad for a complete, deliciously easy meal.

http://wildideabuffalo.com/blogs/recipes/54134529-buffalo-eggplant-parmesan-casserole

Best-Loved Zucchini Recipes

From the Diabetic Living Online website its the Best-Loved Zucchini Recipes, enjoy and eat healthy!  http://www.diabeticlivingonline.com/

Best-Loved Zucchini Recipes

Whether it's the star of the show or a supporting player, zucchini shines. With its delicate taste and wealth of vitamins and potassium, it's a versatile and valuable addition to any menu. We have gathered our favorite diabetic zucchini recipes that will have your taste buds shouting, "Bravo!" -- all the way from breakfast to dessert.



Zucchini Pancakes

Low in fat and calories, these savory pancakes make a unique and delicious starter for any party. A dollop of light sour cream sprinkled with shredded zucchini gives this award-winning appetizer an elegant, festive finish......


Eggplant-Zucchini Parmesan

With just five ingredients, this low-fat, low-calorie recipe couldn't be easier. Toss it all in the slow cooker in the morning, and you'll come home that evening to a hot, hearty meal big enough to serve the whole family.....


Cheddar and Zucchini Frittata

This flavorful frittata is perfect for brunch with company or for a cozy night in. Parsley, fresh ground pepper, and green onions turn up the spice in this pretty, low-carb entree......



* Click the link below to get all the Best-Loved Zucchini Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/popular/best-loved-zucchini-recipes

Cheesy Comfort Food Recipes

From the Diabetic Living Online website its Cheesy Comfort Food Recipes. Delicious and Diabetic Friendly Cheese Recipes including recipes like; Pepper-Steak Quesadillas and Eggplant-Zucchini Parmesan. Find them all at the Diabetic Living Online website!  http://www.diabeticlivingonline.com/

Cheesy Comfort Food Recipes

Say cheese! Having diabetes doesn't mean you have to forgo the cheesy comfort foods you love. We've slimmed down main- and side-dish recipes by using low-fat cheeses and diabetic-friendly ingredients. Whether you prefer casseroles packed with cheddar, burgers filled with feta, or broccoli oozing with Gouda, these recipes are sure to be crowd-pleasers.



Pepper-Steak Quesadillas

Reduced-fat Monterey Jack cheese covers sizzling veggies in these easy, cheesy quesadillas.....


Tomato, Spinach, and Feta Strata

A trio of rustic ingredients makes this brunch favorite a classic, flavorful dish. Bring out this cheesy, colorful strata for a special occasion. To avoid last-minute fuss, assemble it the night before so it's ready to bake the next morning......


Eggplant-Zucchini Parmesan

This cheesy side dish is a cinch -- place the ingredients in your slow cooker and forget about them until dinnertime......



* Click the link below to get all the Cheesy Comfort Food Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/side-dishes/cheesy-comfort-food-recipes

"Meatless Monday" Recipe of the Week - Grilled Idaho Potato Ratatouille Salad

This week's Meatless Monday recipe is a Grilled Idaho Potato Ratatouille Salad. Kicked up Potato Salad! Potatoes, Eggplant, and Zucchni are all part of the recipe! You can find this recipe along with all the other healthy and delicious recipes on the CooksRecipes website! Enjoy!    http://www.cooksrecipes.com/index.html


Grilled Idaho Potato Ratatouille Salad

Potato salad takes on the delicious character of the classic French eggplant vegetable stew, ratatouille. This grilled potato and vegetable salad is ideally served warm or at room temperature.

Recipe Ingredients:

2 pounds large Idaho Potatoes

1 medium eggplant
1 medium zucchini
2 medium yellow squash
4 portobello mushrooms, stems removed
1 green bell pepper
1 red bell pepper
4 plum tomatoes, halved lengthwise
4 onions, peeled and halved from top to bottom
2 heads of garlic (optional)
1/2 cup olive oil
1/4 cup balsamic vinegar
Salt and pepper to taste
2 teaspoons fresh thyme leaves or snipped chives (optional)

Cooking Directions:

1 - Wash and dry all vegetables except for onions. Cut potatoes into 1-inch thick lengthwise wedges. Steam wedges on a rack over boiling water (covered) for 10 minutes to pre-cook potatoes. Remove potatoes from steam and pat dry with paper towels.
2 - Prepare remaining vegetables: cut eggplant lengthwise into 1-inch thick slices; cut zucchini and yellow squash in half lengthwise; seed and quarter green and red peppers. Place potatoes and all other vegetables on baking sheets and brush with olive oil to prevent sticking during grilling. Prepare grill.
3 - When grill is ready, lightly oil the grill tray. Place eggplant, squash and mushrooms on the grill crosswise so they don’t fall through the grill tray.
4 - Place the tomatoes and the peppers in a wire grilling basket or on a grilling tray suitable for small foods so they don’t fall through into the grill.
5 - Place garlic heads directly on grill.
6 - With the grill lid closed, grill all vegetables for 5 minutes. With tongs and a metal spatula, turn the vegetables and grill the other side, with the lid closed, for another 5-6 minutes. If all vegetables don’t fit on the grill, cook in batches.
7 - When vegetables are cooked, arrange on a large serving platter (slice portobello mushrooms if they’re large). Halve the grilled heads of garlic crosswise, and squeeze out the soft pulp into a small bowl. Whisk together the balsamic vinegar and the garlic, then pour over the vegetables.
8 - If not using garlic, just drizzle vinegar over vegetables. Sprinkle vegetables with the fresh thyme leaves or chives, if desired.
9 - Serve salad warm or at "picnic" temperature no need to chill.
Makes 8 servings.

http://www.cooksrecipes.com/salad/grilled_idaho_potato_ratatouille_salad_recipe.html