Eggplant Gratin - : F Buna! (Seamana Cu Lasagna)

Eggplant Gratin – F buna!
( seamana cu Lasagna)
Ingredients:
3 Cups Eggplant, Sliced 1/2 inch Thick
1/4 cup. Ricotta Cheese
1 Egg
1/4 c. 2% Milk
1/8 t. Salt
1/8 t. Pepper
5 oz. Chicken Breast, Sliced Thin
1/2 c. Marinara Sauce
1/4 cup Mozzarella cheese (skim)
Instructions:
In a non-stick pan cook eggplant in sheen of olive oil cooking spray for 5 minutes or until lighly browned
and soft. Drain on paper towels.
In a small bowl, mix together 1/4 c. Ricotta Cheese, 1 Egg, 1/4 c. 2% Milk, 1/8 t. Salt, 1/8 t. Pepper
In each of two gratin dishes, layer the eggplant with the ricotta filling, and 5 oz. Chicken Breast (Sliced
Thin) and 1/2 c. Marinara Sauce
Top with 1/4 cup skim Mozzarella
Cover and bake for 25 to 30 minutes until the chicken is done and the gratin has set.
Comments:
This recipe refrigerates and freezes well. Reserve one gratin for a future lunch or dinner, if desired.
Chicken Caponata
Ingredients:
4 ounces sliced chicken breast tenders
2 tsp. extra virgin olive oil
1/2 cup Tomato sauce (approx.9g. carb)
1 small ripe eggplant (half-inch slices)
2 stalks sliced celery
1 small onion (cut into rings)
1 tsp sea salt + 2 TBS red wine vinegar.
1 tsp lemon juice
Instructions:
Place all ingredients in a roasting pan except for tomato sauce and vinegar. Roast for 30 minutes in a 400
degree oven stirring once after 15-20 minutes. Remove pan from oven add tomato sauce and vinegar.
Refrigerate and serve cool with small glass of Sicilian red wine or whatever available in your cabinet.
Note: If you'd like to omit the wine add in a tossed salad and have a piece of fruit for dessert.
Ricotta Candita-
Ingredients:
1/2 cup skim milk ricotta cheese
1 cup non-fat plain yogurt
2 teaspoons fructose- (sau indulcitor lichid)
1 cup fresh raspberries- ( congelate)
4 teaspoons toasted chopped almonds
2 tablespoons dark rum
2 tablespoons decaffeinated espresso or dark roast brewed coffee
Instructions:
In a mixing bowl, blend the ricotta and yogurt until smooth. Add the fructose, dark rum, and espresso.
Blend well. Divide into 4 elegant bowls or wine glasses and top with fresh raspberries and toasted almonds.
Spicy Cole Slaw:
Ingredients:
6 cups shredded cabbage, rinsed and drained
½ cupp shredded carrot
¾ cup finely minced red onion
1 cup finely minced celery
1 tsp. Sea Salt
½ cup organic low-fat yogurt
1 Tbsp. unrefined peanut oil
1 tsp. dry mustard

¼ tsp. cayenne pepper
1 garlic clove, finely minced
¼ cup roasted peanuts, coarsely chopped
Instructions:
Combine cabbage, carrots, red onion and celery in a large mixing bowl. Rub and knead the salt into the
vegetables with your hands until the cabbage starts to shrink, turns translucent around the edges, and
releases water, about 5 minutes. Leave the vegetables at room temperature for 1 hour or chill for several
hours. Squeeze vegetables to release moisture and drain well. Place vegetables in a medium bowl. In a
small bowl, mix the yogurt, oil, mustard, chipotle, and garlic. Toss the dressing with the vegetables and
peanuts. Chill.
Omelet with Sprouts and Herbs- Va puteti inspira! ( la omleta puteti folosi 1 ou intreg si 2 albusuri)
Ingredients:
1 1/3 teaspoons olive oil
3/4 cup onions
1 cup red and green bell peppers, chopped
2 cups mushrooms, sliced
1/4 teaspoon garlic, minced
1/8 teaspoon garlic, minced
1/8 teaspoon dried oregano
1/8 teaspoon dill
1/8 teaspoon chili powder
1/8 teaspoon Worcestershire sauce
1/8 teaspoon cilantro
Dash lemon herb seasoning
1 cup egg substitute
5 cups alfalfa sprouts
1 cup strawberries
1/2 cup salsa
Instructions:
In a nonstick sauté pan, heat oil over medium-high heat. In a medium-size bowl, combine the onion, bell
peppers, and mushrooms. Add garlic, oregano, dill, chili powder, parsley, Worcestershire sauce, cilantro
and lemon herb seasoning. Spoon vegetable/herb mixture into pan and sauté for three minutes, until
vegetables soften and herbs are heated. Pour egg substitute into pan, stir to distribute vegetables and cook
until almost set. Sprinkle sprouts onto half the omelet and fold over. Remove to serving plate. Decorate
with strawberries and to with salsa.
Tacchino con Gli Asparagi

(Turkey Tips with Asparagus)
Ingredients:
6 ounces turkey breast
2 peppers (red/yellow)
3 cups asparagus
1 cup canned pineapple cubes (rinsed/drained)
2 teaspoons extra virgin olive oil
vegetable broth
salt
Instructions:
Break off woody ends of asparagus and cut remaining pieces into small discs, diagonally. Cut peppers into
thin strips. Cut turkey breast into 6 cubes and sauté in oil in a skillet until it is well browned. Remove
turkey from skillet and keep warm. Sauté the vegetables in the remaining juices in the skillet, adding a bit
of vegetable broth and salt. Cook until vegetables are softened. Transfer vegetables and turkey to a plate.
Serve with the pineapple for dessert.
Spiedino Tropicale di Salmone

(Tropical Salmon Skewer)
Ingredients:
12 ounces salmon
3 cups fresh pineapple, cubed
1 tablespoon Zone Extra Virgin Olive Oil™
3 tablespoons apple cider vinegar
1 tablespoon soy sauce
1 teaspoon sesame seeds
Salt & pepper
Tossed salad
1 piece of fruit
Instructions:
Cut salmon into cubes. In a bowl, mix olive oil, apple cider vinegar, soy sauce, salt, and pepper. Add the
fish and let marinate for 10 minutes. Drain, and then place alternating cubes of salmon and pineapple onto a
skewer. Cook on a smooth, non-stick grill for a few seconds on each side. Place on a serving dish and
sprinkle with sesame seeds.
To balance the entree serve with large tossed salad and have a small piece of fruit or bowl of mixed berries
for dessert.

Eggplant Gratin - : F Buna! (Seamana Cu Lasagna)

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Eggplant Gratin - : F Buna! (Seamana Cu Lasagna)

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Eggplant Gratin – F buna!

Top with 1/4 cup skim Mozzarella

Spicy Cole Slaw:

1 tsp. dry mustard

Tacchino con Gli Asparagi

Spiedino Tropicale di Salmone

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