Tag Archives: basil

Skinny Eggplant Lasagna

This dish is a cross between lasagna and eggplant rollatini (which is a dish often served as an appetizer and is eggplant rolled up around ricotta cheese and topped with pasta sauce – yum!). In this recipe, instead of rolling it up, I have layered it in a baking dish much like a lasagna would be made. The results – a skinny lasagna full of yummy cheese.

Skinny Eggplant Lasagna
Skinny Eggplant Lasagna

9 servings
142 calories per serving

2 medium eggplants, peeled and sliced lengthwise into thin slices (1/4 inch thick)
1 jar (26.5 oz.) pasta sauce (I used Hunts Pasta Sauce for this dish)
1 ½ c fat free ricotta cheese
2 c fat free cottage cheese
Salt and pepper to taste
1 t garlic powder
1 T chopped basil
2 t chopped parsley
4 T parmesan cheese
½ c fat free shredded mozzarella cheese

Preheat oven to 350 degrees. Spread ½ c or so of sauce in the bottom of a 9×13 baking dish. Mix cottage cheese, ricotta cheese, 2 T parmesan cheese, salt, pepper, garlic powder, basil and parsley. Layer 1/3 of the eggplant slices to fully cover the bottom of the dish. Sprinkle with salt and pepper and then spread half of the cheese mix on top of the eggplant slices. Cover with ¾ c of sauce then layer the next third of eggplant slices to cover the whole dish. Add the rest of the cheese mix and then another ¾ c of sauce. Finally add the last third of the eggplant slices to make the top. Spread the rest of the sauce over the top and then sprinkle with 2 T parmesan cheese. Cover with foil and bake for 45 minutes. Remove cover and spread the mozzarella cheese over the top. Bake another 10 minutes. Remove and cool for 10 minutes before slicing.

Grilled Antipasto

This is a super savory, super healthy dish and a perfect summer dinner. The platter is just stunning to look at and this makes a great dish for entertaining. Serve as a full dinner or as an appetizer.

Grilled Antipasto
Grilled Antipasto

4 servings
291 calories per serving

6 T lemon juice
3 T white balsamic vinegar
2 t oil
¼ t kosher salt
2 cloves garlic, minced
3 plum tomatoes
2 red peppers, quartered
2 yellow peppers, quartered
2 zucchini cut lengthwise into thick slices
1 red onion cut into thick slices
1 large eggplant cut into thick slices
Pam
4 oz. prosciutto slices
1 oz. peppered ham
2 oz. fresh mozzarella, thinly sliced
Basil as a garnish
6 green olives
Salt and pepper to taste

Mix the first 5 ingredients as a marinade and dressing for the veggies. Take ¼ c of the dressing and brush it over the veggies. Spray a grill rack with Pam and grill veggies 5 minutes a side or until they have a bit of char on them. Place veggies on a platter and brush with the rest of the dressing and sprinkle with salt and pepper. Add the rest of the items to the platter and serve immediately.

Chicken Stuffed with Garlic Cream Cheese

Adding cheese and fresh herbs transforms regular chicken thighs into a restaurant worthy dish. You can really change these up by just adding different herbs to the cream cheese. I always use fresh herbs for a crisp, fresh flavor. But dried herbs will do in a pinch !

Chicken Stuffed with Garlic Cream Cheese
Chicken Stuffed with Garlic Cream Cheese


6 servings
247 calories per serving

6 4 oz. boneless skinless chicken thighs
3 cloves garlic, minced
12 t fat free cream cheese
7 basil leaves, chopped
Pam
Salt and pepper to taste

Preheat oven to 350 degrees. Heat small skillet and add Pam. Saute garlic 2 minutes. Add garlic and basil to cream cheese. Chicken thighs are usually folded over in the package. If they are not, or if you are using chicken breasts instead, then you will need to make a deep slit in the meat so that later you can stuff them. Sprinkle the chicken with salt and pepper and place in a baking dish sprayed with Pam. Cool 35 minutes. Remove and carefully place 2 t of the cream cheese mix in the pocket (either the folded over section or the slit that you cut). Put chicken back in the over and bake another 5 minutes or until done throughout. Cool 5 minutes then serve.

Pita Rounds with Mushrooms and Cheese

Want a great quick lunch or a perfect appetizer? Try one that you are seeing at all the lunch cafes – a goat cheese pita pizza. This one adds and mushroom and tomatoes for an out of this world flavor.

Pita Rounds with Mushrooms and Cheese
Pita Rounds with Mushrooms and Cheese

4 servings
283 calories per serving

1 1/2 t minced garlic
1 t oil
4 6-inch pita breads (I love the Sahara Pitas)
Salt and pepper to taste
6 oz. portobello mushrooms
2 medium tomatoes, cut into ¼ inch thick slices
1/3 c goat cheese
1/2 c chopped fresh basil

Preheat oven to 350 degrees. Mix together the garlic and oil and then brush over the pitas. Add tomato slices and mushrooms then sprinkle with the cheese then with salt and pepper and place on a baking sheet. Bake 15 minutes. Sprinkle with basil when done cooking.

Chicken Burger Deluxe

I find chicken to be much more flavorful than turkey – especially when you’re talking burgers or sausage. Cook this great low fat, low cal burger up in no time and have a guilt free burger dinner. Try serving with Zucchini ‘Fries’. To keep this moist, I add a bit of water to the pan as it cooks and give the burger a few spritzes of ICBINB spray right at the end of the cooking process.

Chicken Burger Deluxe
Chicken Burger Deluxe

1 serving
305 calories per serving

1 chicken burger
1 100 calorie bun (Arnold Select Thins are great !)
Salt and pepper to taste
¼ t onion powder
1 large slice tomato
1 lettuce leaf
1 slice onion
2 large basil leaves
Pam
ICBINB Spray

Heat a skillet and spray with Pam. Add burger and sprinkle with half the salt, pepper and onion powder. Cook 5-6 minutes then flip and add the rest of the spices. If the pan gets too dry, add a bit of hot water. Cook another 5-6 minutes or until fully cooked. Spritz with a bit of I Can’t Believe It’s Not Butter Spray then place on a bun. Add basil, lettuce, onion and tomato.

Creamy Beef and Pasta

This dish uses yogurt to make a delicious and creamy sauce. But you don’t even know it’s yogurt ! Try this for a great filling one dish meal.

Creamy Beef and Pasta
Creamy Beef and Pasta

4 servings
300 calories per serving

5 oz. uncooked FiberGourmet Penne or Rotini
¾ c low fat plain yogurt
1 T cornstarch
1 T oil
¾ lb. beef round steak cut into thin strips
1 onion sliced thin
2 T flour
½ c beef broth
1 can diced tomatoes
1 green bell pepper in 1 inch squares
1 c fresh mushrooms, quartered
1 t basil flakes
½ t parsley flakes
½ t salt
¼ t pepper
½ t garlic powder
½ t brown sugar

Cook pasta according to package instructions. Combine yogurt and cornstarch and mix well. In a large skillet heat oil to medium high heat and cook beef and onion until beef is brown then add all the rest of the ingredients other than the pasta and yogurt sauce. Cover and cook on medium 8 minutes or until veggies are beginning to get tender. Remove from heat and gradually add 2 c meat mix into the yogurt sauce then return it to the skillet and stir over medium heat until well heated. Add pasta and toss to combine.

Tortellini with Tomatoes

This is a great dinner – you can serve this warm, at room temperature or even cold. The cheesy tortellini are the perfect base for a savory dressing and tons of flavorful tomatoes and rich artichokes and asparagus. The arugula and fresh basil top it off perfectly.

Tortellini with Tomatoes
Tortellini with Tomatoes

6 servings
400 calories per serving

2 9 oz packs fresh cheese tortellini
1 lb asparagus, sliced into 1 ½ inch long slices
3 T red vinegar
1 T balsamic vinegar
1 T olive oil
Salt to taste
1/4 t pepper
4 c baby arugula
1 1/2 c cherry tomatoes, halved
3/4 c grated parmesan
1/3 c thinly sliced fresh basil
14 oz can artichoke hearts, drained and cut in fours

Cook tortellini according to package instructions. Add asparagus into the pasta water during the last 2 minutes of cooking time then drain all. Mix vinegars, oil, salt and pepper and mix with pasta, arugula, tomatoes, cheese, basil and artichokes.

Sauted Portobellos

Portobellos have such a great earthy flavor that you don’t want to douse these with too many spices and cover up the natural flavor. Just a little garlic, salt and pepper will do with Portobellos.

Sauted Portobellos
Sauted Portobellos


4 servings
51 calories per serving

12 oz portobello mushrooms (or a mixture of your favorite mushrooms including some portobellos)
1 T oil
Salt and pepper to taste
2 cloves garlic, minced
5 large basil leaves, cut in thin strips
½ c chopped parsley

Heat oil in a skillet on medium high heat. Saute garlic for 1 minute. Add mushrooms, salt and pepper, lower heat to medium, and cook to desired doneness. I like my mushrooms cooked down quite a bit. Sprinkle herbs on during the last minute of cooking.

Potatoes in Foil

These potatoes come out so tender and the spritz of citrus at the end gives them a great flavor !

Potatoes in Foil
Potatoes in Foil


4 servings
167 calories per serving

1 ½ lb. new potatoes, halved
4 garlic cloves
1 T oil
Kosher salt to taste
Pepper to taste
¼ c cilantro leaves or basil leaves
Lemon or Lime wedges

Preheat oven to 350 degrees. Make a large double layer square of foil and place potatoes and garlic on it and drizzle with oil and sprinkle with salt and pepper. Close up tightly and grill, rotating packet often, 25 minutes or until done. Before serving, add in cilantro, extra salt and pepper, and spritz with lime.

Tomato and Mozz Panini

Another from the stable of easy grilled cheese sandwiches – I do so many in the very similar way of cooking – but each is stuffed with different types of ingredients and gives you a whole different taste treat. This one is like easting a Caprese Salad.

Tomato and Mozz Panini
Tomato and Mozz Panini


1 serving
330 calories per serving

1 Arnold sandwich thins roll (only 100 calories!)
4 thin slices of tomato
3 oz. low fat mozzarella, thinly sliced
1 T basil, chopped
Salt and pepper to taste
Pam
ICBINB Spray

Place cheese on bottom bun, then add tomatoes and finally basil. Sprinkle with salt and pepper and close sandwich and spray each side with a few squirts of ICBINB Spray. Spray a hot skillet with Pam. Heat each side of the sandwich 2-3 minutes or until golden and cheese is melted.

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