I've only got one word... YUM-O! You have to check out these de-lish tacos:
http://peaceloveandlowcarb.blogspot.com/2012/01/avocado-taco-boats.html#more
Enjoy!
Wednesday, February 27, 2013
Eggplant Parmesean
OK, so this recipe is DELISH! We try to do meatless Monday at our house and this is a go to recipe for us.
Here's the link for the homemade marinara sauce that I use - super yummy and easy to make:
http://www.skinnytaste.com/2011/09/quick-marinara-sauce.html
Ingredients:
1 cup Almond Flour, about 4 ounces (side note - you can buy this by the pound at Sprouts and it's cheaper than the pre-packaged bags at the grocery store)
1 cup Grated Parmesan Cheese, 4 ounces
1 tsp Garlic Powder
1 tsp Italian Seasoning
Salt, to taste
2-3 eggs
12 1/4-inch slices eggplant
Olive Oil Spray
Salt and pepper, to taste
1/2 cups of marinara sauce (see link above for homemade recipe)
4 ounces mozzarella cheese, shredded, 1 cup
2 tablespoons Parmesan cheese
Directions:
Breading mixture:
1 cup Almond Flour (if you have a nut allergy, you can also use crushed up pork grinds)
1 cup Grated Parmesan Cheese, 4 ounces
1 tsp Garlic Powder
1 tsp Italian Seasoning
Salt, to taste
2-3 eggs
Combine all the dry ingredients in a pie pan. Break 2 of the eggs into another pie pan and beat well with a fork. Start with 2 eggs and add the third one later if needed.
12 1/4-inch slices eggplant
Olive Oil Spray
Salt and pepper, to taste
1/2 cups of marinara sauce
4 ounces mozzarella cheese, shredded, 1 cup
2 tablespoons Parmesan cheese
Cut the eggplant into twelve 1/4-inch slices and you'll use 2 slice per serving. In a large skillet over medium heat spray Olive Oil Spray. Dip each eggplant in egg to coat, then lightly coat them with Parmesan-almond mixture. Fry the eggplant in hot oil until browned. (NOTE - you can also oven fry if you prefer) Place foil on a baking sheet and lightly cover with Olive Oil Cooking Spray then arrange the eggplant 1 inch apart; season lightly with salt and pepper.
Top each piece of the fried eggplant with 1 tablespoon of marinara sauce and 1/6 of the mozzarella. Sprinkle each with 1 teaspoon Parmesan cheese. Bake at 350ยบ about 20 minutes until eggplant is heated and soft through out and the cheese is melted and bubbly.
Now, we like to serve this over a bed of spaghetti squash (which we now use in place of all pasta now), a side salad, and a piece of Ezekiel garlic toast. Enjoy!
Here's the link for the homemade marinara sauce that I use - super yummy and easy to make:
http://www.skinnytaste.com/2011/09/quick-marinara-sauce.html
Ingredients:
1 cup Almond Flour, about 4 ounces (side note - you can buy this by the pound at Sprouts and it's cheaper than the pre-packaged bags at the grocery store)
1 cup Grated Parmesan Cheese, 4 ounces
1 tsp Garlic Powder
1 tsp Italian Seasoning
Salt, to taste
2-3 eggs
12 1/4-inch slices eggplant
Olive Oil Spray
Salt and pepper, to taste
1/2 cups of marinara sauce (see link above for homemade recipe)
4 ounces mozzarella cheese, shredded, 1 cup
2 tablespoons Parmesan cheese
Directions:
Breading mixture:
1 cup Almond Flour (if you have a nut allergy, you can also use crushed up pork grinds)
1 cup Grated Parmesan Cheese, 4 ounces
1 tsp Garlic Powder
1 tsp Italian Seasoning
Salt, to taste
2-3 eggs
Combine all the dry ingredients in a pie pan. Break 2 of the eggs into another pie pan and beat well with a fork. Start with 2 eggs and add the third one later if needed.
12 1/4-inch slices eggplant
Olive Oil Spray
Salt and pepper, to taste
1/2 cups of marinara sauce
4 ounces mozzarella cheese, shredded, 1 cup
2 tablespoons Parmesan cheese
Cut the eggplant into twelve 1/4-inch slices and you'll use 2 slice per serving. In a large skillet over medium heat spray Olive Oil Spray. Dip each eggplant in egg to coat, then lightly coat them with Parmesan-almond mixture. Fry the eggplant in hot oil until browned. (NOTE - you can also oven fry if you prefer) Place foil on a baking sheet and lightly cover with Olive Oil Cooking Spray then arrange the eggplant 1 inch apart; season lightly with salt and pepper.
Top each piece of the fried eggplant with 1 tablespoon of marinara sauce and 1/6 of the mozzarella. Sprinkle each with 1 teaspoon Parmesan cheese. Bake at 350ยบ about 20 minutes until eggplant is heated and soft through out and the cheese is melted and bubbly.
Now, we like to serve this over a bed of spaghetti squash (which we now use in place of all pasta now), a side salad, and a piece of Ezekiel garlic toast. Enjoy!
Philly Cheesesteak Stuffed Peppers
You must try these stuffed peppers - they are AMAZING!
http://peaceloveandlowcarb.blogspot.com/2012/06/philly-cheesesteak-stuffed-peppers.html
The only thing I did differently was boil the peppers before stuffing them to make them softer and not as crunchy. And you should know that somehow, they are even better as leftovers! You can serve this with some cauliflower "rice" or corn or whatever you want. Enjoy!
http://peaceloveandlowcarb.blogspot.com/2012/06/philly-cheesesteak-stuffed-peppers.html
The only thing I did differently was boil the peppers before stuffing them to make them softer and not as crunchy. And you should know that somehow, they are even better as leftovers! You can serve this with some cauliflower "rice" or corn or whatever you want. Enjoy!
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