Some low fat ideas that taste great!

 

Eggplant Marsala

serves 4

1 eggplant, chopped into medium cubes

1 onion, julienned

2 tomatoes, diced

2 cloves of garlic, finely chopped

1 bunch of spinach, rolled and sliced (chef nard)

8 oz. rotini pasta

1 cup marsala wine

2 tbs. olive oil

Garnish of parmesan cheese



 

 

Saute onion and eggplant in olive oil on medium-high heat.  Add garlic and tomatoes, then add marsala wine. Reduce wine and add spinach, mixing lightly. Turn off heat and cover; let sit for a few minutes.  Cook pasta al dente in separate pan.  Add salt and pepper to the sauté pan.  Mix all ingredients together in a large bowl.  Add parmesan cheese, cheddar,salt and pepper.  Serve immediately.


Ingredients:

1 onion, julienned

2 medium sized carrots, sliced

2 parsnips, diced

2 tbs olive oil

4 small russet potatoes, quartered

1 ½ cups medium diced celery

1 cup of sliced mushrooms

1 acorn squash peeled, seeded, and diced

2 tbs fresh, chopped garlic

2 tsp. salt

1 tsp. pepper

½  tsp. chopped fresh thyme*

½ tsp. chopped fresh rosemary*

¼ tsp. chopped fresh basil*

You may substitute dried herbs, using ½ the amount

2 cups  green cabbage, shredded

2 cups bean sprouts

 

 

Heat a 5 quart stockpot with 2 tbs. of olive oil.  Sautee  carrots, parsnips and celery until tender.  Add onion and mushrooms and sautee until onions become translucent and the mushrooms become tender.  Add garlic and 4 cups of water to pan. Add all seasonings to pan. Add quartered potatoes.  Bring soup to a boil until potatoes are soft.  Lower heat to a simmer and add cabbage and sprouts.  Simmer until cabbage and sprouts are soft.

 

Cabbage rolls

1 can beans

1 cup cooked long grain rice

5 large cabbage leaves

1 diced onion

1 diced pepper

2 heads of chopped garlic

Hot sauce

Salt and pepper to taste

 

Steam cabbage leaves until soft

Cook beans in small sauce pan on med high heat until they brake apart into a paste

Add garlic and a few table spoons of water to keep the beans at a good consistency

Add salt and pepper

In a separate sauté pan add peppers and onions to hot olive oil and cook until tender

 

Lay out the steamed cabbage leaves

Add beans and then rice (about 2 table spoons of each)

Then add peppers and onions and roll

Can be kept hot or cool and microwave later for convenience

 

 

Ingredients:

2 tbs. olive oil

2 cups of cabbage, shredded

2 cups of kale, sliced

1 onion, sliced

1 cup of celery (2 stalks), diced

2 carrots

1 cup marsala wine

2 tbs. garlic

3 cups of cooked pasta.

 

 

Sautee onion, celery and carrots over medium heat until tender.  Stir in cabbage, kale and garlic; add marsala wine and turn heat up to high. 

 

 

Caramel Glazed Banana and Strawberries

serves 4

 

¼ cup sugar in the raw

2 tbs. water

2 ripe bananas, cut in half lengthwise, then in half again widthwise

8 strawberries, sliced in half

2 graham cracker, crumbled

 

In sauté pan on medium heat, dissolve the sugar into the water.  Add banana and strawberries and gently spoon caramel over the fruit.  Place banana and strawberries into 2 small bowls; sprinkle crumbled graham cracker on top. Serve warm.