Eggplant Rollatini with Spinach

Ingredients 2 medium Italian eggplants, cut lengthwise into 20 (1/4 inch thick) slices (21 oz total when sliced) 1 tsp kosher salt Black pepper, fresh cracked, to taste 1 1/2 cups Easy Marinara Sauce (see recipe, attached) 1 large egg 1/2 cup part skim (OR fat free) ricotta cheese 1/2 cup grated Pecorino Romano cheese, […]

Easy Marinara Sauce

Ingredients 1 tablespoon olive oil 2 cloves garlic, minced 2 (28-ounce) cans whole tomatoes, drained and coarsely chopped* 3 tablespoons tomato paste 1 teaspoon dried oregano 1 bay leaf 6 basil leaves, coarsely chopped or torn Salt and freshly ground black pepper Directions In a large saucepan, heat the oil over a medium heat. Add […]

Zoodles

Ingredients 3 zucchini, spiralized with veggeti or “noodled” with vegetable peeler 2 tsp olive oil 2 cloves garlic 1/2 tsp salt Ground black pepper Directions Spiralize (or noodle) your zucchini using a Vegetti (or similar device) OR using a vegetable peeler Put 2 tsp olive oil in non-stick pan and heat. Crush 2 cloves garlic […]

Chicken & Vegetable Stuffed Portabella Mushrooms

Ingredients 3 portabella mushroom caps 4 oz grilled chicken breast, cut into strips 1/2 cup red onion 1/2 cup red bell pepper 1/2 cup yellow bell pepper 1/2 cup green bell pepper 2 tsp garlic 1/2 cup white wine 1 cup stock, chicken or vegetable 1/4 cup breadcrumbs 1/4 cup part skim mozzarella cheese Directions […]