Tag Archive: tomatoes


Creole Eggplant Eggs Benedict

  • Makes: 4 servings
  • Serving Size: 2 eggplant slices, one poached egg, 1/2 cup Creole sauce, and 1 tablespoon “hollandaise” topper
  • Carb Grams Per Serving: 20

Ingredients

  • 1/2 cup chopped onion (1 medium)
  • 1/2 cup chopped celery (2 stalks)
  • 1 clove garlic, minced
  • 5 teaspoons olive oil
  • 1 14 1/2 – ounce can no-salt-added diced tomatoes, undrained
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon dried thyme, crushed
  • 1/8-1/4 teaspoon cayenne pepper
  • 1 tablespoon snipped fresh Italian (flat-leaf) parsley
  • 1/2 cup panko (Japanese-style bread crumbs)
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/8-1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1/4 cup refrigerated or frozen egg product, thawed
  • 8 1/2-inch-thick slices peeled eggplant (2-1/2 to 3 inches in diameter)
  • 4 eggs
  • 1/4 cup plain fat-free Greek yogurt
  • 2 teaspoons lime juice
  • 1 teaspoon yellow mustard
  • 1/8 teaspoon ground white pepper
  • Paprika or ground black pepper (optional)

Directions

  1. Preheat oven to 200 degrees F. For Creole sauce,* in a medium saucepan cook onion, celery, and garlic in 1 teaspoon of the olive oil until tender. Add tomatoes, Worcestershire sauce, sugar, thyme, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in the fresh parsley.
  2. In a shallow dish combine panko, the dried parsley, garlic powder, paprika, the 1/8 to 1/4 teaspoon black pepper, and the salt. Place egg product in another shallow dish.
  3. In a large nonstick skillet heat 2 teaspoons of the remaining olive oil. Dip each eggplant slice in the egg, then dip in the crumb mixture to lightly coat. Add half of the eggplant slices to the hot oil; cook for 12 to 14 minutes or until golden brown and tender (if eggplant browns too quickly, reduce heat slightly), turning once halfway through cooking. Transfer eggplant slices to a foil-lined baking sheet; place in oven to keep warm. Repeat with the remaining 2 teaspoons olive oil and the remaining eggplant slices.
  4. Meanwhile, in a large skillet bring 1 inch water to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break an egg into a cup and slip egg into the simmering water. Repeat with the remaining eggs, allowing each egg an equal amount of space in the water. Simmer eggs, uncovered, for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs from water.
  5. To make “hollandaise” topper,** in a small bowl stir together Greek yogurt, lime juice, mustard, and the white pepper.
  6. For each serving, place an eggplant slice on a plate; top with 1/4 cup of the Creole sauce, one poached egg, another eggplant slice, another 1/4 cup of the Creole sauce, and about 1 tablespoon of the “hollandaise” topper. If desired, sprinkle with paprika or black pepper.

Make Ahead Tip

  • * The sauce can be made the day ahead. Refrigerate and reheat before serving.

Make Ahead Tip

  • ** The topper can be made the day ahead and refrigerated until needed.

Courtesy of Diabetic Weekly

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 229 cal., 12 g total fat (2 g sat. fat), 212 mg chol., 294 mg sodium, 20 g carb. (5 g fiber, 9 g sugars), 13 g pro.

Diabetic Exchanges

Medium-Fat Meat (d.e): 1; Fat (d.e): 1.5; Vegetables (d.e): 2; Starch (d.e): 0.5

Cheesy Chicken Mexican Casserole

Ingredients

3 c shredded cooked chicken
2 c shredded  cheddar cheese (or more if you are a cheese hound)
1 can(s)cream of chicken soup
1/2 c milk taco seasoning (or more- to taste)
 1 bag(s)doritos
feel free to top it off with lettuce ,tomatoes and onions and some chopped hot peppers if you desire

DirectionsStep-By-Step

1 Pre-heat oven to 350-f degrees.
2 In a mixing bowl, combine all ingredients except doritos.
3 In a greased 3 qt baking dish, put a layer of crushed Doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.
4 Then if you like, you can top it off with lettuce ,tomatoes and onions
 Recipe is from Diabetic Living and it is very good, healthy too!
Avocado BLT Sandwiches
  • Makes: 4 servings
  • Carb Grams Per Serving: 27

Ingredients

  • 1 ripe avocado
  • 2 tablespoons light mayonnaise or salad dressing
  • 1 teaspoon lemon juice
  • 1 garlic, minced
  • 4 slices bacon, crisp-cooked and halved crosswise
  • 4 romaine lettuce
  • 1 tomato, thinly sliced
  • 8 slices whole wheat bread, toasted
DIRECTIONS
  1. Halve, seed, and peel avocado. Transfer one of the avocado halves to a small bowl; mash with a potato masher or the back of a wooden spoon. Stir in mayonnaise, lemon juice, and garlic; set aside. Thinly slice the remaining avocado half.
  2. Arrange avocado slices, bacon, lettuce, and tomato on four of the bread slices. Spread the mashed avocado mixture over the remaining four bread slices; place on top of the filled bread slices, spread sides down.
Tip
  • Tip: To bake pork bacon, place slices side by side on a rack in a foil-lined shallow baking pan with sides. Bake for 18 to 21 minutes or until bacon is crisp-cooked Drain well on paper towels.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 257 cal., 14 g total fat (2 g sat. fat), 10 mg chol., 432 mg sodium, 27 g carb. (7 g fiber, 5 g sugars), 9 g pro.

Diabetic Exchanges

Fat (d.e): 2.5; Starch (d.e): 2

Preparation

Step 1: Prepare the garnish

Preheat oven to 210 ° C (th. 7). Chop the parsley and garlic and mix them with bread crumbs. Wash and cut the tomatoes in half.

Step 2: Tomato Cooking

In a large skillet, heat oil over medium heat. Place the tomatoes cut side against the bottom of the pan and let them caramelise without moving for 4 min. Remove them, turn them and put them in a baking dish next to each other. Pour over the cooking juices from the pan.

Cleaning out refrigerator soup

Thanks to Peter Schaller, who says “There’s nothing better than a lazy Sunday morning to get life in order. This is what I made after cleaning out the vegetable drawer.”

Ingredients

  • 1 large carrot
  • 4 medium sized potatoes (or swap some for sweet potatoes)
  • 3 celery stalks
  • ½ zucchini
  • 4 tomatoes
  • 1green pepper
  • 1 small onion
  • 5 garlic cloves
  • 1 teaspoon curry
  • ½ tspn black pepper
  • Several dashes soy sauce
  • 1 tspn turmeric.

Method

  • Dice carrots and potatoes and simmer 5 minutes in covered pot with enough water to cover.
  • Meanwhile dice all other veggies and smash garlic and dice finely, then add to pot.
  • Add spices and seasoning to pot and cook approximately 15-20 minutes.

Note: This ends up thick and chewy, but add more liquid if you like. I also added some fat to help absorb nutrients by swirling 1 Tbln coconut oil through the soup. Flavours are even more delicious after several hours or overnight.

Preparation: 10 minutes
Cooking: 20 minutes
Makes: 1-2 serves

Ingredients

  • 1 globe eggplant (small, about 1 lb., cut lengthwise into quarters)
  • 12garlic cloves (minced)
  • 9 rosemary sprigs (large fresh, with strong woody stems)
  • 2 tsp lemon zest
  • 1/4 cup lemon juice
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon honey
  • 1.2 teaspoon cracked black pepper
  • 1/3 teaspoon salt
  • 1/4 cup extra-virgin olive oil
  • 1 pinch sea salt
  • 1 zucchini (cut into rounds about 1/2 inch thick)
  • 1 pt cherry tomatoes
  • 1/2 cup ricotta cheese
  • 1/3 finely grated Parmesan cheese
  • Thyme and Pepper walnuts  (recipe below)

 

Directions:

Cut the eggplant quarters into slices about 1/2 inch thick.

Add the garlic to a large bowl. Pluck the leaves from 1 rosemary sprig and add them to the bowl.  the in the same bowl combine olive oil, lemon zest, lemon juice, thyme, honey, garlic, pepper and salt.  Set aside one tablespoon of the mixture.   Pour remaining mixture over vegetables.  Seal bag; turn to coat, Marinate in the refrigerator 2 hours.

In small bowl combine ricotta cheese, Parmesan cheese and the reserved 1 tablespoon of marinade.

Meanwhile, strip the leaves from the bottom two-thirds of the remaining 8 rosemary sprigs (reserve the leaves for another use). Place the sprigs in a shallow dish, add water to cover and soak for 1 hour to prevent them from burning on the grill.

Drain the rosemary sprigs. Thread the vegetables onto the sprigs, alternating the eggplant slices, zucchini slices and tomatoes, and shaking off any excess marinade as you remove the vegetables from the bowl. Reserve the marinade.

About 15 minutes before you plan to serve the vegetable skewers, prepare a hot fire in a grill.

Grill the vegetables, turning once or twice, until the vegetables are tender but not falling apart, 8 to 10 minutes. Transfer to a serving platter and drizzle with the remaining marinade.   Spoon tiny dab of  ricotta mixture cheese on top of each vegetable and top with thyme and pepper walnuts. Serve hot or at room temperature. Serves 4.

Thyme and Pepper Walnuts

In medium skillet, heat 1 teaspoon olive oil over medium heat, add 2 tablespoons coarsely chopped  walnuts and toss to coat.  Cook and stir 3 to 5 minutes or until toasted.  Add 1/4 teaspoon thyme and 1/8 teaspoon pepper and toss to coat.

Fettuccine With Spinach, Ricotta, and Grilled Eggplant

Serves 4| Hands-On Time: 25m| Total Time: 25m

Ingredients

Directions

  1. Heat grill to medium. Brush the eggplant with the oil and season with ½ teaspoon salt and ¼ teaspoon black pepper. Grill until tender, 5 to 6 minutes per side. Transfer to a cutting board and cut into bite-size pieces.
  2. Meanwhile, cook the fettuccine according to the package directions. Reserve ½ cup of the cooking water; drain the fettuccine and return it to the pot.
  3. Add the eggplant, spinach, vinegar, ¼ cup of the reserved cooking water, ½ teaspoon salt, and ¼ teaspoon black pepper to the fettuccine and toss to combine. (Add more cooking water if the fettuccine seems dry.) Serve topped with the ricotta and, if desired, red pepper, and additional oil.

Nutritional Information

  • Per Serving
  • Calories 573
  • Fat 20g
  • Sat Fat 7g
  • Cholesterol 101mg
  • Sodium 618mg
  • Protein 21g
  • Carbohydrate 80g
  • Sugar 4g
  • Fiber 9g
  • Iron 6mg
  • Calcium 199mg
Grilled Eggplant ProvoloneJames Baigrie photo

Serves 8 as a first course or 4 as a main course| Hands-On Time: 30m| Total Time: 30m

Ingredients

Directions

  1. Whisk together the vinegar, oil, and oregano and brush on the cut sides of the eggplants. Sprinkle with salt and pepper.
  2. Preheat a gas grill to high; adjust the heat to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Grill the eggplants cut-side down until browned, about 5 minutes. Flip the eggplants and top each half with a slice of provolone. Grill 3 minutes more or until the cheese is bubbly. Top with some Grilled Salsa.
  3. Rainy-day method: Prepare the eggplants as described above. Heat the broiler and cook the eggplants about 6 inches from the heat, cut-side down, for 5 minutes. Turn and broil cut-side up for about 3 minutes. Add the provolone and broil about 3 minutes more

    Nutritional Information

    • Per Serving
    • Calories 196
    • Calcium 235mg
    • Carbohydrate 13g
    • Cholesterol 20mg
    • Fat 13g
    • Fiber 7g
    • Iron 1mg
    • Protein 9mg
    • Sat Fat 6g
    • Sodium 397mg
Grilled Salsa topping
Serves 12| Hands-On Time: 30m| Total Time: 45m

Directions

  1. Preheat a gas grill to high. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.) Grill the tomatoes and onion, turning frequently, for 10 to 15 minutes or until the vegetables are lightly charred but still firm inside.
  2. Grill the chili(es) until blackened on the outside. (If necessary, cover the grill periodically for 1 minute to increase the heat and help the vegetables char.)
  3. Coarsely chop the tomatoes and onion. Peel the skin from the chili(es), seed the chili(es), and chop. Combine the vegetables in a bowl with the cilantro, lime juice, and salt. Serve at room temperature, or cover and refrigerate for up to 2 days.
  4. Rainy-Day Method: Heat the broiler and cook the tomatoes, onion, and chili(es) about 4 inches from the heat, turning frequently, until lightly charred but still firm on the inside. Proceed as above.

Nutritional Information for Salsa

  • Per Serving
  • Calories 12Calories From Fat 0%
  • Calcium 6mg
  • Carbohydrate 3g
  • Cholesterol 0mg
  • Fat 0g
  • Fiber 1g
  • Iron 0mg
  • Protein 1mg
  • Sat Fat 0g
  • Sodium 98mg

 

Gresilda’s Simple Salsa Dip

https://circlesofgresilda.files.wordpress.com/2014/07/1d495-img_3733.jpg

 

Ingredients

3 cups chopped ripe roma  tomatoes (or 24 oz can of roma tomatoes)  (Roma tomatoes provide a sweeter richer flavor)
1/2 cup chopped green bell pepper
1 cup onion, diced
1/4 cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
1/2 teaspoon ground cumin
1/8 teaspoon brown sugar

pinch of salt

 

Directions
1. Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and sugar then pour into blender and zap couple of times for juicy restaurant style salsa.

2. Store in glass container and let sit in refrigerator covered over night (or couple of  hours)  and stir before serving  (longer it sits the hotter it gets)

Makes about five cups

Serve with fresh tortilla chips warmed in toaster oven

Whole-Grain Spaghetti With Garlicky Kale and Tomatoes

Hans Gissinger

Serves 4| Hands-On Time: 15m| Total Time: 30m

Ingredients

Directions

  1. Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water; drain the pasta and return it to the pot.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper. Cook, stirring occasionally, until beginning to brown, 4 to 5 minutes.
  3. Add the kale and cook, tossing frequently, until tender, 2 to 3 minutes. Add the tomatoes and cook, tossing frequently, until the tomatoes begin to soften, 1 to 2 minutes more.
  4. Add the kale mixture, almonds, pecorino, and reserved cooking water to the pasta and toss to combine. Serve with additional pecorino.

 

Nutritional Information

  • Per Serving
  • Calories 413
  • Fat 16g
  • Sat Fat 3g
  • Cholesterol 5mg
  • Sodium 313mg
  • Protein 17g
  • Carbohydrate 56g
  • Sugar 6g
  • Fiber 8g
  • Iron 5mg
  • Calcium 335mg
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