Baked Eggplant Parmesan

May 24th, 2012 | Posted by Milana in Italian Cuisine | Lunch/Dinner - (0 Comments)

 

Italian Cuisine is one of my all time favorite foods-but then again who’s isn’t it right!?. However, most tend to be extremely high in calories which are not at all waist-friendly.  I found the original recipe from wholefoodsmarket.com and further modified it a bit to make it EXTRA flavorful as well as calorie-friendly! I was actually pleasantly surprised on how delicious it turned! Your comments and feedback would be greatly appreciated!

INGREDIENTS: Serves 4

1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)
2 eggs, beaten
3/4 cups cups panko bread crumbs (plain)

3/4 cup whole wheat plain bread crumbs

1 tsp Italian seasoning

1 tsp Mrs. Dash Tomato Basil Spice
1 jar Muir Glen Organic Tomato Basil Sauce
2 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese

Avocado or Coconut oil Cooking Spray

DIRECTIONS:

Preheat oven with a baking sheet inside to 375°F. Meanwhile in a square deep dish whisk together panko, whole wheat bread crumbs, and spices. In another deep rectangle dish put the beaten eggs. Coat eggplant slices with beaten egg, then bread with panko crumbs. Liberally spray hot baking sheet with cooking spray and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.

Increase oven temperature to 475°F. In an 8 x 10-inch ovenproof dish, layer pasta sauce, then eggplant, and top with cheeses. Repeat, finishing with cheese. Bake until the cheese melts and turns golden in spots, about 15 minutes.

4 Servings
Amount Per Serving
  Calories 278.2
  Total Fat 6.4 g
  Saturated Fat 2.8 g
  Polyunsaturated Fat 0.7 g
  Monounsaturated Fat 1.1 g
  Cholesterol 78.1 mg
  Sodium 556.8 mg
  Potassium 350.0 mg
  Total Carbohydrate 42.4 g
  Dietary Fiber 10.2 g
  Sugars 10.7 g
  Protein 15.8 g
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Rating: 5.0/5 (4 votes cast)

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Soft Asian Chicken Spring Rolls

April 3rd, 2012 | Posted by Milana in Appetizers | Asian Cuisine - (0 Comments)

This recipe was inspired by Ellie Krieger’s Soft Asian Summer Rolls which I have tweaked to make it my own. 🙂 These are perfect as a lite, healthy appetizer your family will love.

INGREDIENTS:

2 oz cooked rice noodles

6 rice paper rounds

2 boneless skinless chicken breast halves ( about 5 oz each)

1/2 cup shredded carrot

3 Romain lettuce leaves cut in half leaving you with 6 equal halves

DIRECTIONS:

Bring water to a boil and cook rice noodles according to package directions. Drain, rinse and cool (makes about 2 cups).

Butterfly the chicken breast and place on a baking sheet that has been greased with cooking spray. Sprinkle the chicken with Mrs. Dash Chicken Seasoning and a pinch of turmeric spice. Broil on high for about 7 min or until cooked through. Cool and Slice into strips.

 Line up ingredients in small bowls before beginning to make rolls. Fill a large bowl or saucepan with very warm water. Place a rice paper round in the hot water. Soak for between 30 seconds and 1 minute, or until rice round is pliable and pattern on the round is barely visible. Remove and place on a clean, slightly damp kitchen towel.

Place lettuce leave on the inner edge of the rice round, about 1-inch from the edge and leaving about 1-inch on each side. Top with approximately 1/4 cup cooked rice noodles. Place 3 strips of chicken on top. Top with about 2 tablespoons carrots. Bring the edge over filling and tuck underneath. As you continue to roll, fold in the sides. Finish rolling, repeat with the other rolls, and reserve under a damp cloth or paper towel. When ready to serve, slice in half on and serve, cut ends up.

Nutrition Facts:

Nutrititional Analysis
                                     Per Serving
 
Calories
                                     130
 
Total Fat
                                     3.6g
 
Cholesterol
                                     34.3mg
 
Sodium
                                    100mg
 
Carbohydrates
                                     18g
 
Protein
                                     21.7g
 
Fiber
                                      2.3g

 

 

 

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Rating: 5.0/5 (2 votes cast)

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Chicken Soba Stir Fry

April 3rd, 2012 | Posted by Milana in Asian Cuisine | Lunch/Dinner - (0 Comments)

  Fast, easy, calorie friendly and delicious meal for any weeknight.

INGREDIENTS:

8 oz. Soba Noodles cooked according to package directions, drain and keep warm.

3/4 cup water

3 tablespoons low sodium soy sauce
1 teaspoon rice vinegar
1/4 teaspoon red pepper flakes
2 teaspoons cornstarch
1 tablespoon expeller-pressed canola oil, divided
1 pound boneless, skinless chicken breast, cut into strips
3 cloves garlic, minced
2 teaspoons minced peeled fresh ginger
3 cups small fresh broccoli florets (from about 1 large crown)
1 carrot, peeled and cut into thin strips

DIRECTIONS:

Combine water, soy, vinegar, pepper and cornstarch in a bowl. Heat a wok or heavy skillet over high heat. When very hot, add 1/2 tablespoon oil. Add chicken and stir-fry until lightly browned, about 2 minutes. Remove from wok and set aside. Add remaining oil, garlic and ginger; stir-fry 30 seconds. Add broccoli and carrot; stir-fry 2 minutes. Add soy mixture and chicken, stir well, and cover. Lower heat to medium and simmer until vegetables are tender, about 3 minutes. Toss with noodles and serve.

 4 Servings
Amount Per Serving
  Calories 286.2
  Total Fat 4.4 g
  Saturated Fat 0.4 g
  Polyunsaturated Fat 1.3 g
  Monounsaturated Fat 2.2 g
  Cholesterol 10.3 mg
  Sodium 946.0 mg
  Potassium 474.2 mg
  Total Carbohydrate 51.0 g
  Dietary Fiber 2.6 g
  Sugars 1.3 g
  Protein 15.3 g

*Original recipe adapted fromhttp://www.wholefoodsmarket.com

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Rating: 5.0/5 (3 votes cast)

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Lasagna Rolls with Spinach and Ricotta

January 21st, 2012 | Posted by Milana in Italian Cuisine | Lunch/Dinner - (0 Comments)

Another yummy recipe from wholefoodsmarket.com. Its really simple to make and kids can definitely participate with spreading and scooping!

INGREDIENTS:

8 cooked lasagna noodles

nonstick cooking spray

1 cup ricotta cheese

1/3 cup grated Parmesan

1  Large Egg

2 cups Trader Joe’s No Salt Added Marinara Sauce

1-1/2 cups fresh baby spinach or 10 oz. frozen bag, thawed and drained well

1 cup part skim shredded mozzarella, divided

DIRECTIONS:

Heat oven to 375 F. Grease an 8×8 casserole baking dish with the cooking spray; add 1 cup of sauce and spread it it around. Set aside. I’m a mixing bowl, mix ricotta, parmesan, egg and spinach with half of the mozzarella. Working with one noodle at a time, spread about 2-3 Tbsp of mixture. Starting at one end, roll up the noodle gently yet snugly and arrange them seam side down on the baking dish. Pour remaining pasta sauce over assembled rolls then sprinkle with mozzarella and bake for 20-25 min or until golden , melted and bubbly!

8 Servings
Amount Per Serving
  Calories 168.7
  Total Fat 5.2 g
  Saturated Fat 2.4 g
  Polyunsaturated Fat 0.1 g
  Monounsaturated Fat 0.7 g
  Cholesterol 13.3 mg
  Sodium 332.9 mg
  Potassium 69.8 mg
  Total Carbohydrate 21.5 g
  Dietary Fiber 0.9 g
  Sugars 4.6 g
  Protein 8.8 g
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Rating: 5.0/5 (6 votes cast)

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Chocolate Molten Lava Cake

December 28th, 2011 | Posted by Milana in Dessert | Vegan - (0 Comments)

  I don’t know how long I’ve been wanting to use Nutella in my baking, it was hard to make a decision and I have finally found the ideal match! After trying to modify the original recipe I admit I was hesitant thinking the end result would be complete failure and to my surprise it was great success after all!  This is a divine dessert for a dinner party! Your guests will think you spent hours making these but it actually takes no longer than 15 min+ baking time. The original recipe was about 500 calories per serving and thanx to my modifications I can now proudly say each serving is 364 calories Isn’t that amazing!?!? But regardless this is still a rare indulgence due to it’s high fat and cholesterol content!  Hope you guys enjoy making these as much I do and I would love to read your feedback!……. I got the original recipe from a great blog www.ireallylikefood.com

INGREDIENTS:

4 oz Enjoy Life semi sweet or dark chocolate chips

3 Tbsp vegan butter or shortening

1/4 cup avocado oil

2 Large Eggs, room temperature

1/3 cup evaporated cane or coconut sugar

1/4 cup cake flour

4 Tbsp Dairy Free Nicciolata

cooking spray for ramekins

DIRECTIONS:

  1. Melt chocolate, oil and butter in microwave, in thirty second intervals and stirring in between until it is completely melted and mixed.
  2. In a medium mixing bowl, whisk the eggs, and sugar until light and fluffy.
  3. Add chocolate mixture gradually into the eggs. Add flour and mix until incorporated.
  4. Grease 6 cupcake/muffin molds with cooking spray. Fill each about 3/4 full with batter. Then put 2 teaspoons of nicciolata in the middle of each.
  5. Bake in a pre-heated oven at 350 degrees F for about 10-12 minutes. The cake should be cooked on the sides but still gooey in the center.
  6. Remove cakes carefully and turn upside down onto plate. You may need to use a knife gently along the sides of the muffin molds. Serve while warm. Garnish with powdered sugar and berries! Enjoy!
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Rating: 5.0/5 (4 votes cast)

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Vegan Chocolate Cupcakes

November 29th, 2011 | Posted by Milana in Dessert | Vegan - (0 Comments)

These are the most decadent, moist cupcakes I have ever made without the use of eggs, milk, or butter! Definitely a keeper! Originally I got this recipe from cooks.com I altered it slightly for nutritional purposes. I hope you guys enjoy these as much as my family, friends and I do.

INGREDIENTS:

1 cup all purpose flour

1/2 cups whole wheat pastry flour
1/2 cup cane or coconut sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder or dutch process cocoa
1/4 cup avocado oil

1/4 cup all natural unsweetened applesauce

1 cup water
1 teaspoon white vinegar

1 tsp pure vanilla extract

DIRECTIONS:

Mix all of the ingredients well until combined. It should be brown and smooth. Free of lumps. Bake at 350°F for 18-20 minutes. Cupcakes will turn out moist and delicious. After they cool down you may use any favorite frosting to top them or eat them as is!  I used 1 tsp of Dairy Free Nicciolata to frost each cupcake.

Nutrition: 12 cupcakes

Calories Per Serving: 135.20 without frosting.

Total Fat: 5.1 grams

Saturated Fat: .6 grams

    Polyunsaturated Fat: 1.4 grams

    Monounsaturated Fat: 2.8 grams

Cholesterol: 0 mg

Potassium: 53.4 mg

Sodium: .8 mg

Total Carbs: 21.9 grams

   Dietary Fiber: 1.8 grams

Sugars: 8.9 grams

Protein: 2.2 grams

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Rating: 4.7/5 (6 votes cast)

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What is Soba Noodles?

November 25th, 2011 | Posted by Milana in Asian Cuisine | Food Picks - (0 Comments)

 

Soba is the Japanese name for buckwheat. It is synonymous with a type of thin noodle made from buckwheat flour. Soba noodles look very much like  spaghetti noodles except they are a light brown in color. They are quite popular in Japan and gaining popularity in many other places. You can find them in any Asian supermarket .  I especially love their nutty flavor and smooth texture when they’re cooked. They cook in boiling water within 5 minutes. One serving (1 cup) is 113 calories, with .1 grams fat, 24 grams carbs, amd 6 grams of protein. Soba contains all eight essential amino acids, including  lysine, which is lacking in wheat. Soba contains a specific type of polysaccharide that is easily digested. I usually drizzle these noodles with 1 tsp of sesame oil topped with sauteed chicken breast and broccoli. Give these noodles a try, this may be your new favorite go-to noodle 😉

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Rating: 4.3/5 (4 votes cast)

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