Eggplant Manicotti

 

This recipe has a couple of steps in it so I recommend doubling it or tripling it.

Source: Adapted from a South Beach Diet recipe

This recipe makes 4 servings 

Ingredients

2 cup(s) part-skim ricotta cheese 
1/2 cup(s) grated Parmesan cheese
1 large egg(s) 
2 teaspoon oregano, dried 
2 pinch salt, divided
1 large eggplant sliced 1/8- to 1/4-inch thick lengthwise (yield 8 slices)
Olive oil mister
1 tablespoon thyme, fresh chopped very fine
1/2 cup(s) cheese, mozzarella, part-skim, shredded 
Black ground pepper, to taste

Instructions

1. Preheat oven to 350°F. Mix ricotta cheese with Parmesan, egg, oregano, and a pinch of salt. Mix well. Coat a 9-inch-square baking dish with 1 tablespoon of oil and spread the mixture inside the dish. Bake for about 15 minutes or until set and slightly browned on top. Remove and stir with a fork to break up ricotta mixture. Cover to keep warm and set aside. (MAKE AHEAD - The ricotta mixture can be made a day ahead and kept refrigerated, covered well.)

2. Turn up oven to 450°F. Mist eggplant slices with olive oil and sprinkle with a pinch of salt and thyme. Lay out on cookie sheets and roast for about 10 minutes or until tender and beginning to color. Remove and let cool enough to handle.  

3. Lay slices of eggplant down on clean work surface. Starting at widest end of each slice, place equal amounts of ricotta mixture near one end and roll up, ending with the seam-side down. Return eggplant rolls to baking dish and repeat until all slices are rolled. (At this point, the manicotti can be made, covered, and refrigerated several hours ahead. Finish with mozzarella just before serving).

4. Top with shredded mozzarella and salt and pepper to taste. Turn oven up to broil and return manicotti to oven until the mozzarella has melted and begins to brown, about 5-10 minutes. Serve with your favorite pasta sauce.  

Nutritional Information Amount Per Serving – Calories 297; Total Fat 18g; Saturated Fat 11g; Sodium 519mg; Carbohydrates 5g; Dietary Fiber 3g; Protein 24g.

Amazing Black Bean Brownies

These are ridiculously awesome! Moist, chocolaty and delicious. Mm! I cannot wait to make these again. 

 

Recipe adapted from Skinnytaste.com

 

Ingredients

2 (14 oz) canned low-sodium black beans, rinsed and drained
4 large eggs
1 cup cocoa powder
3/4 cup sugar

3/4 cup zero calorie sweetener (stevia, swerve, etc)

1 tsp. coconut oil, melted

2 tbsp. unsweetened almond milk (or dairy, skim)

2 tsp. balsamic vinegar

1 tsp. baking powder
1 tsp. teaspoon of freshly ground or instant coffee

2/3 cup semisweet mini-morsel chocolate chips

 

Directions: 

Preheat the oven to 350° F.  Line two 8 x 8-inch square baking pans with parchment paper, leaving a 2-inch overhang on all sides.

 

Blend the black beans, eggs, cocoa powder, sugar, oil, almond milk, balsamic, baking soda, baking powder and coffee in the blender until smooth and pour into a bowl. Fold in chocolate chips until combined.  Pour the brownie batter into the prepared pans.  If desired, sprinkle additional chocolate chips evenly over the top of the brownies.

 

Bake the brownies until a toothpick comes out clean, about 30 to 32 minutes.  Allow the brownies to cool completely before slicing them into squares.

Servings: 16 per 8 x8 pan
Serving Size: 1 brownie
Nutrition per serving- Calories: 80 ; Fat: 3 g; Carb: 7.5 g; Fiber: 0.9 g; Protein: 1.8 g; Sugar: 4 g;
Sodium: 15 mg.

Tip: The beans come in 15.5oz cans but the recipe calls for 14oz. I recommend folks not add all of the beans to the recipe so the brownies stick together better.