Noodle-LESS Lasagna & Healthy BURRITOS… it’s possible !!
noodleless lasagna
Ingredients:
4 1/4-inch-thick eggplant slices (cut lengthwise), patted dry
2 egg white
1 cup fat-free ricotta cheese
2 tbsp. chopped fresh basil
4 tsp. chopped garlic
Dash ground nutmeg
2 cup chopped mushrooms
2 cup canned crushed tomatoes
3 tbsp. Italian seasoning
black pepper, to taste
1/2 cup shredded part-skim mozzarella cheese
4 tbsp. reduced-fat Parmesan-style grated topping Directions:
Preheat oven to 425 degrees.
Spray both sides of each eggplant slice with nonstick spray and place on a baking sheet. Bake in the oven for about 20 minutes, carefully flipping halfway through, until browned and softened.
Meanwhile, in a medium bowl, combine egg whites, ricotta cheese, basil, garlic, and nutmeg. Stir well and set aside.
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and stir occasionally, cook until softened, about 4 minutes. Stir mushrooms into ricotta mixture and set aside.
Add Italian seasoning to crushed tomatoes, and season to taste with black pepper. Set aside.
Spray a large loaf pan (about 9″ X 5″) with nonstick spray. Pour 1/2 cup tomatoes evenly into the bottom of the pan. Layer egg plant and Spread half of the ricotta-mushroom mixture on top, followed by another 1/4 cup tomatoes. Top with another eggplant slice.
Repeat layering with 1/4 cup tomatoes, 1 lasagna sheet, remaining ricotta-mushroom mixture, remaining 1/4 cup tomatoes, and remaining eggplant slice.
Evenly top with mozzarella and grated topping. Bake for 20 to 25 minutes, until cheese starts to brown. Serve and enjoy!
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Chicken Avocado Burittos!
Ingredients:
2 La Tortilla Factory low carb tortillas or, Ezekiel Tortillas
Two 1/2-inch-thick peeled eggplant slices
1 large portabello mushroom
1 red bell pepper, halved, seeds removed
1 small zucchini, ends removed, cut lengthwise into 4 slices
4 oz chicken tenders (cooked)
1 tbsp. finely chopped fresh basil
1/2 tsp. crushed garlic
2 dashes black pepper
1/2 avocado Directions:
Spray grill well with nonstick spray, and bring to medium-high heat.
Grill all the veggies for 5 minutes with the grill cover down. Flip and grill for 5 more minutes. Remove from grill and allow to cool slightly.
Meanwhile, in a small dish, combine avocado, basil, and garlic, and mix well. Set aside.
Once veggies are cool enough to handle, cut mushroom cap and pepper halves into slices. Then warm tortillas slightly in the microwave or on the grill.
Spread half of the avocado mixture onto each tortilla. Place a slice of eggplant, zucchini, mushroom, pepper and chicken on each tortilla and sprinkle with black pepper. Roll each tortilla up like a burrito.
enjoy!
