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Jeni’s Mid-Week Recipe

Almond Honey Cookies

• 3/4 cup (not packed) whole-wheat pastry flour
• 1/4 tsp baking powder
• 1/4 tsp sea salt
• 1/4 tsp plus 1/8 tsp baking soda
• 1/4 cup xylitol, splenda, or sugar
• 1/2 tsp pure vanilla extract
• 2-4 tsp soymilk or milk of choice
• 3 Tbsp coconut oil (or vegetable oil)
• a bowl of equal parts cinnamon and xylitol/splenda/sugar for rolling
• filling ingredients listed below

For the filling (which you can omit completely if you want regular, non-stuffed cookies): combine 2 tsp powdered sugar or Sugar-Free Powdered Sugar with 2 Tablespoons Neufatchel or cream cheese-style spread. Beat well, then set aside.

In a mixing bowl, combine first five ingredients and stir very well. In a separate bowl, combine all liquid ingredients and stir. Pour wet into dry and stir to form a cookie dough. Transfer dough to a plastic bag and smush into a ball once the dough is inside the bag. Now roll into mini cookie dough balls, then flatten each and divide the filling among only half of the flat discs. Place the other discs on top, cinch the sides, then roll into balls. Roll the balls in the bowl of cinnamon-sugar, place on a baking tray, and chill for at least 30 minutes. (If you desire crispy cookies, you can skip this chilling step.) Bake at 325 for 11 minutes- they’ll still look a little underdone, but that’s okay. Important: allow cookies to cool at least 10 minutes before trying to remove from tray.

Baked Eggplant Parmesan

Ingredients

1 eggplant

2 eggs

1 1/2 cups Italian style Panko bread crumbs

2 cups *Jeni’s marinara sauce

1 cup Low-fat mozzarella cheese (shredded)

1/4 cup Low-fat cheddar cheese (shredded)

1/4 cup Parmesan cheese (shredded)

Cinnamon Cream Cheese Roll-Ups

Ingredients

1 loaf thinly sliced white bread, crusts removed

1 package (8 ounces) cream cheese, softened

3/4 cup confectioners sugar

1 cup sugar

1-1/2 teaspoon ground cinnamon

3/4 cup butter, melted

Directions

Flatten bread with a rolling-pin. In a bowl, combine cream cheese and confectioners’ sugar. In another bowl, combine sugar and cinnamon; set aside. Spread about 1 tablespoon of cheese mixture on each slice of bread. Roll up, jelly roll style. Dip in melted butter, then in cinnamon-sugar. Place on an ungreased baking sheet. Bake at 350° for 20 minutes or until golden brown.

Italian Stallion Chicken

7-Layer Greek Dip

1 8-oz package low-fat cream cheese, softened
1 tsp dill weed or salt-free Greek seasoning
3 cloves garlic, minced
2 tsp lemon juice
1 1/2 c hummus
1 c seeded, diced cucumbers
1 c seeded, diced tomatoes
1/2 c chopped Kalamata olives
1/3 c chopped green onions (about 3)
1/2 c crumbled low-fat Feta cheese
1/8-1/4 c minced fresh parsley

With an electric mixer, combine the cream cheese, seasoning, garlic, and lemon juice until light and fluffy. Spread in the bottom of a small, shallow baking dish. Then spread a layer of hummus. In order, create layers by sprinkling the cucumbers, tomatoes, olives, onions, Feta cheese, and parsley. Cover with plastic wrap and chill for at least 2 hours. Serve with pita chips & fresh veggies!

Polenta Bake

Ingredients

• Rounded 1/2 cup instant polenta
• Just under 1/4 cup unsalted butter, cut into chunks
• 3 1/8 cups &  hot vegetable stock
• 1/4 cup parmesan cheese, finely grated
• Just under 1/2 cup mushrooms, thinly sliced
• Between 1/2 & 3/4 cup cherry tomatoes, some halved, some not
• Just under 1/2 cup feta cheese, crumbled
• Handful of greens or spinach for garnish
• Black pepper

Preheat the broiler to high. Put the polenta and butter in the bottom of a deep, ovenproof frying pan over a medium heat. Gradually pour over the stock, beating to prevent lumps. Keep beating until the mixture thickens and starts to bubble. Season well.

Remove the pan from the heat and stir the parmesan through. Top the polenta with the mushrooms, tomatoes and feta.

Put the pan under the broiler for 10 minutes or so until the tomato skins have burst and the mushrooms have wilted with the heat. Allow to cool for a few minutes before serving.

Pumpkin Quinoa Apples

Ingredients

Ground Cinnamon, *Cinnamon Sticks (optional),

Apples (or Pears)

1 Cup Quinoa

2 Cups Water

Olive Oil

1/2 Cup Pumpkin Pure,

Honey

1/4 Cup Walnut Halves

1/2 Tsp. Vanilla Bean Paste

3 Tbsps. Dried Cranberries

Directions:

Core apples & scoop outscooped it out with a spoon.  Place the apples in a baking pan and drizzled a little honey and olive oil over the top.  Place a cinnamon stick in the center.

Place walnuts in the pan with the apples. The hot honey and oil will glaze them.

While the apples are baking cook the quinoa.

Take the apples out after 26-28 minutes.

Mix the walnuts with the leftover glaze at the bottom of the baking pan. Place them back into the oven for 5 more minutes to toast and glaze.

Time to prepare the quinoa!  Add pumpkin. Mix the pumpkin pure into the quinoa. If you like a strong pumpkin flavor ; you can add more!

Add cinnamon and toss lightly.

Add a tablespoon of unsweetened almond milk if you’d like the quinoa to be creamy. I like it without so the quinoa doesn’t fall apart inside the apples.

Stuff the apples with the pumpkin quinoa.

Top with glazed walnuts. Top with cranberries.  Add a little cinnamon on top.

Give the tops of the apples a light honey drizzle.

Butternut Squash Pasta

Zucchini Fritters

• 2 medium zucchinis, grated (not peeled)
• 4 eggs, lightly whisked
• 3 green onions, finely sliced
• zest of 1 lemon
• 1/2 tsp plus 1/2 tsp sea salt
• 1/4 tsp black pepper
• light sour cream
• coconut oil

Place grated zucchini in colander and sprinkle with 1/2 teaspoon sea salt. Toss the zucchini with the salt, by hand. Let stand for 10 minutes, then wring out thoroughly using dish towel or cheesecloth.

In large bowl, combine zucchini, eggs, green onions, lemon zest, 1/2 teaspoon sea salt, and pepper. Stir well to combine.

Heat coconut oil in large pan over medium heat.

Pour about 1/4 cup of the “batter” onto the pan, and gently press down on it with a spatula to distribute it into a round pancake shape. Heat for approximately 2-3 minutes per side, until fritter becomes nicely golden. Place on paper towel to drain any excess oil.

Top with a little sour cream and green onions for garnish!

Pumpkin Oatmeal Raisin Cookies

Ingredients:

• 2 cups whole wheat flour
• 1 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 3/4 cup coconut oil (you can use cup softened butter instead)
• 1 1/2 cups coconut sugar or Sucanat
• 1 cup pumpkin puree (or about 1/2 of a 15-ounce can of organic pumpkin)
• 1 egg
• 1 teaspoon vanilla
• 1 cup old-fashioned oats
• 1 cup raisins

Directions:

1. Preheat oven to 375
2. In a large mixing bowl, stir together flour, spices, baking soda, baking powder and salt. Set aside.
3. Beat butter and sugar together in a bowl until they reach a creamy consistency. Add the pumpkin, egg, and vanilla extract. Mix until smooth.
4. Slowly add the flour mixture to the butter mixture and mix until combined.
5. Fold oats and raisins into batter.
6. Drop 1-2 tablespoons of batter for each cookie onto a baking sheet (line with parchment paper for easy cleanup!).
7. Bake 10-12 minutes or until edges are lightly browned!

Stuffed Zucchini

Ingredients:
• 2 medium zucchini

• 2 tomatoes
• 2 cloves garlic
• 1 green peppers
• 1 medium onion
• chopped parsley
•  grated Low-fat Parmesan
• Sea salt and pepper
• 200 ml chicken stock

Method:
1. Cut zucchini & clean inside with a spoon and put sprinkle a bit of sea salt.

2. Chopped onion, peppers and tomatoes, then place them in zucchini. Sprinkle parmesan and chopped parsley.

3. Pour broth into pan and place the zucchini. Put in the oven at 200 degrees for 45-50 minutes.

Serve with light sour cream or greek yogurt.

Autumn Brittle

1 Cup Almonds

1 Cup Cashews

3/4 Cup Pumpkin Seeds

2/3 Cup Dried Cranberries

2  1/2 Cups Palm Sugar

1/2 Cup Honey

1 Cup Water

1/2 tsp Sea Salt

1 Tbsp Butter

Summer Stacked Veggies

potatoes, onions, squash, zuchinni, tomatos…sliced, topped with garlic & your favorite seasoning and parmesian cheese!

Taco Pie

• 1 Tbs chili powder
• 1 tsp salt
• 1 tsp ground pepper
• 1 tsp oregano
• 1 tsp thyme
• 1 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp red pepper flakes

Taco Pie Crust:

• 2 cups of almond flour
• 2 eggs – whisked
• 1 Tbs coconut oil
• 2 Tbs of the taco seasoning (see above)

Taco Pie Filling

• 1 lg package of LEAN ground beef, chicken, or turkey – browned & drained
• 1 small onion diced
• 1/2 red pepper diced
• 1/2 green pepper diced
• 2 Tbs taco seasoning (see above)
• 1/2 cup tomato sauce
• 1 can (14 oz) of diced tomatoes with green chilies – drained
• 2 avocados – diced

Instructions

1. First combine ingredients for the taco seasoning in a small bowl – set aside
2. In a frying pan add 2 Tbs of olive oil
3. Add ground meat and brown, along with the onions and peppers over medium heat until meat is cooked and the veggies tender
4. Drain fat from pan
5. Add 2 Tbs of the taco seasoning mix
6. Next add 1/2 cup of the tomato sauce, and stir
7. Simmer awhile to let flavors combine
8. Time to make the crust…
9. In a medium bowl combine almond flour, whisked eggs and coconut oil into a dough
10. This will make a 9-inch pie crust, or enough for about 4 ramekins
11. Spray pie pan or ramekins with olive oil
12. Mix dough and form for which ever vessel you will be using for pie
13. Press into pie pan or ramekins to form a crust
14. Bake at 350 unfilled for about 8-10 min
15. Remove from oven and add the taco filling from the pan
16. Top with some diced tomatoes
17. Return to oven and bake at 350 for another 20 mins.
18. Top with slices of avocado or whatever garnish you would like

Cheesy Mini Peppers

Stuff mini peppers with string cheese & broil for 10 minutes for a quick appetizer or side dish.  PERFECT for football parties!

Pepperoni Pizza Cauliflower Casserole

• 1 medium head of cauliflower
• 2 Tbsp Heavy Cream
• 1 Tbsp Butter
• 8 slices turkey pepperoni
• 1/4 cup shredded low-fat mozzarella cheese
• sea salt and black pepper to taste

For the Casserole

• 12 slices turkey pepperoni
• 1/2 cup shredded low-fat mozzarella cheese

Instructions

• Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with cream and butter. Microwave on high for 10 minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six minutes on high (or until tender.) Remove from the microwave and put into a high speed blender or food processor along with the 8 slices of pepperoni and 1/4 cup mozzarella cheese. Puree until smooth. Season with sea salt and pepper to taste.

Casserole

• Spread the cauliflower puree into an 8 x 8 oven proof casserole dish. Cover with 1/2 cup shredded mozzarella cheese, and layer with pepperoni. Bake at 375 for about 20 minutes.

Cauliflower Cheese Sticks

– 1/2 Head of large cauliflower “riced” (use a cheese grater)

– 1 tsp extra virgin olive oil

– 2 Cloves garlic, minced

– 1 Large egg white, lightly beaten

– 1/2 Cup low fat shredded mozzarella cheese

– 1/2 tsp dried Italian seasoning

*Jeni’s Marinara sauce for dipping:

In a medium saucepan over medium heat, whisk together:
1 can crushed tomatoes (No Salt Added)
1/2 can tomato paste
Italian Seasoning about 1 TBSP
Sea Salt
Coarse-ground Black Pepper
Garlic Powder (to taste)
Oregano about 1 TBSP

Line baking sheet with parchment paper and spray with olive oil.  Place riced cauliflower in a microwave safe bowl, and microwave about 5 minutes until softened.

While this is cooking, heat oil in a small skillet over medium-low heat and add garlic. Saute until soft.

In a large bowl mix egg white, garlic, cauliflower, Italian seasoning, and 1/4 cup mozzarella cheese. Spread mixture into prepared pan.

Bake 30 minutes at 350, or until golden brown. Remove from oven, flip loaf over, and sprinkle remaining cheese on top. Bake for an additional 10 minutes, or until cheese is golden brown. Allow to cool until they harden slightly, and cut into several pieces!

Skinny Mexican Pizza

Ingredients:

• 6 whole wheat flour tortillas, medium sized
• 1 pound lean ground turkey
• seasonings – sea salt, pepper, cumin, chili powder, oregano
• 1 packet of beef flavored “flavor boost” or beef boullion
• 1 pkg low-sodium taco seasoning
• 3/4 cup water
• 1 can fat free refried beans
• 1/2 cup fat-free low-sodium chicken stock
• medium taco sauce
• salsas of choice – Herdez red salsa and green salsa verde
• 1 diced tomato
• 1 small can sliced black olives
• Mexican blend low-fat grated cheese
• 2 fresh green onions, thinly sliced on the diagonal
• serve with – reduced fat sour cream, spicy guacamole

Brush the whole wheat tortillas with olive oil and broil in the oven about 4-5 minutes per side until puffy and golden.

Brown the ground turkey in a non-stick skillet.  Add sea salt, pepper, cumin, chili powder, and a bit of oregano to the turkey as it is browning.  Once it’s cooked through, add one packet of beef “flavor boost” stock, taco seasoning and water.  Let it cook until this makes a thick sauce, then turn off the heat.

To the refried beans, add a little chicken stock to thin it out to make it spreadable.

Assembly:  To the bottom tortilla, spread red salsa, then add meat and a layer of cheese.  To the second tortilla, add beans, then flip over where the beans are on the bottom next to the cheese.  To the top of the second tortilla, spread green salsa, add cheese, taco sauce, tomatoes, olives and green onions (or whatever you choose).

Bake at 400 F until all melted or put it back under the broiler in the oven.  Cut into wedges  and serve with condiments of choice.

Peanut Butter Granola

Ingredients:
2 Tbsp creamy peanut butter
2 Tbsp honey
¼ tsp cinnamon
¼ tsp vanilla extract
1 cup oats

Directions:
Preheat oven to 325 degrees. Spray cookie sheet with non-stick cooking spray and set aside. Combine peanut butter and honey in a bowl and microwave until peanut butter melts (about 20 seconds). Stir.

Stir cinnamon and vanilla into peanut butter and honey mixture. Add oats and stir until oats are completely covered in peanut butter mixture. Spread out oat mixture onto prepared cookie sheet and bake for 7 -8 minutes until granola is slightly browned. Let cool until granola is crunchy!

Avocado Egg Salad

4 hard-boiled eggs

1 large avocado

2 Tbsp greek yogurt or light sour cream

1 tsp curry

Sea salt & Black pepper to taste

Chop eggs and avocado.  Add the rest and stir til combined!

‘Clean’ Blondies

Southwestern Zucchini Skillet

• 1 Tbsp Olive Oil
• 1-1/2 cups quartered & sliced zucchini
• 1/2 cup diced green bell pepper
• 1 can Low-Sodium Black Beans (drained & rinsed)
• 1 can Fire Roasted Diced Tomatoes with Garlic (undrained)
• 3/4 cup water
• 1 cup instant brown rice, uncooked
• 1/2 cup shredded Low-Fat Cheddar & Monterey Jack cheese blend

Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.

Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.

Cucumber Caprese Salad

2 cucumbers
1 pint grape tomatoes
2 Tbsp fresh basil (chopped)
1 cup fresh mozzarella (the little balls)
1 avocado
1 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
1 tsp garlic powder
Sea salt and Black pepper to taste

Wash the cucumbers and dry.  Cut into 1/4-inch slices, then cut those in quarters so you’re left with triangular-shaped cucumber pieces.

Wash and dry the tomatoes. Cut them in quarters.

Dice the avocado.

Place the cucumbers, tomatoes, avocado, basil, and mozzarella in a bowl. Pour on the oil, vinegar, garlic powder, and salt and pepper. Mix thoroughly & serve immediately!

Papaya Breakfast Boats

1 medium papaya, ripe

Plain Greek yogurt

1/2 cup blueberries

1 banana

1/2 cup granola

raw honey

chia seeds (optional)

Slice papaya in half lengthwise. Spoon out seeds and scrape away just enough meat to create a small well. Fill each side with yogurt, fruit and granola. Drizzle with honey and sprinkle with a pinch of chia seeds if you like!

Turkey Stuffed Peppers

Dressed Up Banana

Chop up a banana, sprinkle cinnamon on it, and drizzle it with honey. So good and really tastes like dessert!

Grilled Blue Cheese & Bacon Stuffed Onions

• 4 large-sized sweet onions (Vidalia or sweet yellows)
• 1 stick of butter, room temperature
• 2/3 cup blue cheese, crumbled
• 4 strips bacon, crumbled
• 1/2 teaspoon dried thyme
• sea salt and pepper to taste

Trim the ends off of the onions, and peel. Using a melon baller or small spoon, scoop out the inside of the onion to create a cavity. (Careful not to dig all the way through the bottom).

In a small bowl mix together butter, cheese, bacon, and thyme. Season lightly with salt and pepper.

Spoon the mixture into the onions, completely filling the center.

Place each onion on a square of aluminum foil. Draw foil up to create a sealed pouch.

Heat your grill on high. Reduce heat to medium low and place the foil pouches directly over the heat. Close the lid of the grill and cook for 30 – 40 minutes.  No peeking!

Remove from grill and allow to stand for a full 5 minutes before opening the pouches.

Use tongs to carefully transfer the onion onto a plate or bowl. Drizzle any remaining butter from the bottom of the pouch over the onion.

Edamole

3/4 cup frozen shelled edamame, thawed
3 tablespoons water
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce (I use Cholula)
1 garlic clove, halved
1 Roma tomato, diced

Combine all ingredients except for the tomato in a food processor until smooth.  Fold in diced tomato & serve!

Banana Wraps

IT’S NATIONAL CHOCOLATE CHIP DAY & WE ARE CELEBRATING!!!

Spread natural peanut butter on a whole wheat tortilla.  Slice up a banana and place around on peanut butter.  Sprinkle with chocolate chips & roll it up!  Great breakfast on the go!

Tuna Melt Boats

• 10 oz canned white albacore tuna (drained)
• 2 Tbsp Reduced-fat olive oil mayonnaise
• 1 Tbsp spicy mustard
• 2 sticks celery (finely chopped)
• 1 small pickle (finely chopped)
• 1 Tbsp pickle juice
• Sea salt and pepper
• 5 romaine lettuce leaves
• 1/2 C Reduced-fat cheddar cheese

Shrimp & Barley Risotto

Ingredients:

Directions:

• 1/2 head cauliflower (cut into florets)
• 8 ounces mushrooms (quartered)
• 1 Tbsp Olive oil
• 1/2 tsp Thyme (chopped)
• Sea salt & pepper to taste
• 1 cup quinoa, well rinsed
• 1 1/2 cups water or broth
• 1/4 cup walnuts (toasted & coarsely chopped)
• 1/4 cup goat or reduced-fat feta (crumbled)
• 1/4 cup balsamic vinaigrette
• 1/2 tsp Thyme (chopped)
•  

1. Toss the cauliflower and mushrooms in the olive oil, thyme, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20-30 minutes, flipping them half way through.
2. Meanwhile, bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15-20 minutes, remove from heat and let sit for 5 minutes, covered.
3. Mix everything and enjoy!

Zucchini Chips

1 large zucchini

2 Tbsp olive oil

Kosher salt

Line two large baking sheets with parchment paper.  Slice your zucchini on a mandolin into thin medallions.  Place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them to draw out the liquid so it’ll cook a bit faster.  Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line ~ do not to overlap them.  In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.  Sprinkle salt throughout the baking sheet. Do NOT over-season!  It’s better to use less salt initially because the slices will shrink! You can always add more later.  Bake for about 2 hours until they start to brown and are crisp.  Let cool before removing and serving.

Oven Roasted Asparagus & Mushrooms

1 bunch Asparagus

1/2 package sliced White Mushrooms

Olive Oil

Sea Salt & Black Pepper

Garlic Powder

Wash and chop asparagus into 1″ pieces.  Add asparagus and mushrooms to a baking dish. Lightly coat with olive oil, mixing to ensure that everything is evenly coated. Sprinkle with salt, pepper, and garlic powder. Roast at 400F for approximately 30 minutes, to desired tenderness. 

Avocado Chicken Parmigiana

2 Chicken Breast Fillets, halved lengthways
1/2 Cup Wheat Flour
2 Tbsp Low-Fat Milk or Soymilk
2 Eggs
1 1/2 Cups Panko Breadcrumbs
2 Tbsp Olive Oil/Cooking Spray
1/2 Cup Tomato Pasta Sauce
2 Avocados, Sliced
1/2 Cup Shredded Low-Fat Mozzarella Cheese

Place chicken breast in a clear zippy bag and pound until about a half cm thick.  Place flour and breadcrumbs on two separate plates and lightly whisk milk and egg together in a shallow bowl.  Coat 1 piece of chicken breast in flour(shaking off excess), dip in egg mixture then coat in breadcrumbs using your fingertips pressing on to secure.  Place on prepared baking tray (lay with foil or baking paper), repeat the same process with the remaining chicken breast with flour, egg and etc.  Lightly spray or brush the prepared chicken with olive oil, bake for 8 minutes(turning after 4 minutes) in preheated 200 degree oven.  Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce. Arrange avocado slices over sauce and sprinkle with mozzarella cheese.  Return to oven and bake for another 5 – 7 minutes or until golden and chicken is cooked through.

Bacon Guacamole Deviled Eggs

Ingredients

• 6 eggs, boiled, cooled, peeled, and cut in half
• 1 large avocado, mashed
• 2 tablespoons bacon, cooked and crumbled
• 1 tablespoon jalapeno, finely diced
• 1 tablespoon red onion, finely diced
• 2 tablespoons diced tomato
• 1 tablespoon lime juice (~1/2 lime)
• 1 tablespoon cilantro, chopped
• sea salt and pepper, to taste
• chili powder to taste

Scoop the yolks out of the egg halves, mash them, mix with the avocado, bacon, jalapeno, onion, tomato, lime juice and cilantro and season with salt and pepper.  Place a tablespoon of the mixture back into the holes left by the yolks in the eggs and serve garnished with extra bacon and a pinch of chili powder.

Eggplant Stir-Fry

Ingredients:
1 tsp cornstarch
1 Tbsp reduced-sodium soy sauce
2 tsp sweet Asian chili sauce
1 Splenda packet
1/2 tsp sesame oil
1/4 tsp crushed red pepper flakes
4 cups peeled eggplant cut into 1″ cubes
1 tsp minced garlic
3 Tbsp chopped scallions

Directions:
For sauce:  In a small bowl, combine cornstarch with 1/4 cup cold water, and stir to dissolve. Add soy sauce, chili sauce, sweetener, sesame oil, and red pepper flakes. Mix well.

Bring a large skillet sprayed with olive oil spray to medium-high heat. Cook and stir eggplant until mostly softened, 8 – 10 minutes.

Add garlic and continue to cook and stir until eggplant is soft, about 2 minutes.

Stir sauce mixture, and add to skillet. Add scallions, and cook and stir until sauce has thickened, about 1 minute. 

Eggplant Cannelloni

Ingredients:
2 slices center-cut bacon or turkey bacon
2 medium-large zucchini (stems removed)
1/2 cup shredded reduced-fat Mexican-blend cheese
1/4 cup chopped tomato
1 tbsp. chopped scallions
light or fat-free sour cream & salsa for dipping

Directions:
Spray an 8″ X 8″ baking pan with nonstick spray.

Cook bacon until crispy.

Pierce zucchini several times with a fork. Microwave zucchini for 2 minutes.

Flip zucchini and microwave for 2 more minutes, or until softened.

Pat dry. Let cool, about 5 minutes. Cut zucchini in half lengthwise. Gently scoop out and discard the inside flesh, leaving about 1/4 inch inside the skin. Thoroughly pat dry.

Place hollowed-out zucchini in the baking pan, cut sides up.

Distribute cheese among the zucchini. Chop or crumble bacon, and sprinkle over cheese.

Bake at 375 until cheese has melted and bacon is hot, about 5 minutes.

Cut each piece in half widthwise, and sprinkle with tomato and scallions.  

Serve with light sour cream & salsa!

Cheesy Cauliflower Pancakes

1 head cauliflower
2 large eggs
1/2 c Reduced-fat shredded cheddar cheese
1/2 c panko crumbs
1/2 tsp cayenne pepper
Sea salt to taste
olive oil

Cut cauliflower into florets & boil in water or chicken broth until tender (about 10 minutes). Drain & mash while still warm. Stir cheese, eggs, panko, cayenne & salt.

Spray a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches wide. Cook until golden brown & set (approximately 3 minutes per side).  

Eggplant Caponata 
Ingredients:

1 large eggplant, unpeeled,cut in 1/2 inch cubes
1 large onion, chopped
1 green pepper, seeded and chopped
1 large can crushed tomatoes, (No salt added)
1/2 cup chopped green olives
3 cloves minced garlic
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1 teaspoon sea salt
3 tablespoons Splenda
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 tablespoon capers, chopped
Black Pepper to taste

Directions:
Combine all ingredients in a large pot. (I throw it all in the crockpot!)
Bring to a healthy simmer, stirring occasionally. Cook over low heat
uncovered for about an hour, or cover it and cook over very low heat for
several hours. Serve with Garlic Bread!

Zucchini Ribbon Salad

Corn Salsa

1 bunch green onions

1 bunch cilantro

2 avocados

2 tomatoes

1 can black beans (drained & rinsed)

1 bag frozen corn (thawed)

1 envelope italian seasoning

1/4 cup white vinegar

sea salt to taste

*optional: a couple of fresh jalapeno peppers (chopped & SEEDED)

Chicken Avocado Salad

3-4 Boneless, skinless chicken breasts (cooked & cubed)

1/4 cup chopped onion

2 Avocados (chopped)

Juice of 1 lime

Sea Salt & Black peper

Toni’s

Mix all in bowl!  (You can also add some chopped jalapenos for an extra kick!)

Mac & Cheese Muffins