DK Publishing
Prep time: 20 minutes
Cook time: 50 minutes
Makes: 6 servings
Serving size: one slice
Nutrition per serving:
Calories: 410
Total fat: 25g
Total carbohydrate: 19g
Protein: 30g
Ingredients:
- 2 medium eggplants
- ½ tsp salt
- ½ tsp black pepper
- Olive oil cooking spray
- 1 large shallot
- 2 garlic cloves, minced
- 1lb 94%-lean ground turkey
- ½ tsp dried oregano
- ½ tsp paprika
- ½ tsp chili powder
- 1 24oz jar marinara sauce
- 2 cups shredded reduced-fat mozzarella
Method:
- Cut the eggplants lengthwise into ½-inch slices (you’ll need about 12). Lay the slices on paper towels and sprinkle each slice with salt. Allow to sit for 15 minutes and then pat any remaining moisture from the slices with paper towels.
- Preheat the oven to 400 degrees Fahrenheit. Lightly spray an 8×12-inch baking dish with olive oil cooking spray and set aside.
- Season the eggplant with the salt and pepper, then spray lightly with olive oil cooking spray. Preheat a large skillet over medium-high heat. Working in batches, add the eggplant slices to the skillet and cook for about three minutes or until browned, flipping the slices halfway through the cooking process to ensure both sides are cooked, and the slices are slightly browned on both sides. Set aside.
- Lightly coat the same skillet with additional olive oil cooking spray and then add the sliced shallot and garlic. Sauté for two minutes and then add the ground turkey. Season with the oregano, paprika, and chili powder, stir, then add marinara sauce and stir again. Continue cooking until the turkey is fully cooked, about 12 minutes, using a wooden spoon to break up the meat as it cooks.
- Add a layer of eggplant slices (about 4) in the bottom of the prepared baking dish. Top with a layer of meat sauce and then a layer of the shredded mozzarella, about ⅓ of each. Add another layer of eggplant, and then top with another layer of meat sauce and a layer of mozzarella. Top with a final layer of eggplant slices and the remaining mozzarella. Bake for 35 minutes or until the cheese is bubbly and lightly browned. Cut into six equal-size servings.
- Store any leftovers in an airtight container in the fridge for up to four days.
Chicken fajita-stuffed bell peppers
DK Publishing
Prep time: 10 minutes
Cook time: none
Makes: six cups
Serving size: three cups
Nutrition per serving:
Calories: 481
Total fat: 25g
Total carbohydrate: 15g
Protein: 50g
Ingredients:
- 1 head Bibb lettuce
- 2 large avocados
- 2 skinless rotisserie chicken breasts, chopped
- Juice of 1 lime
- ½ cup fresh cilantro, chopped
- ½ large red onion, diced
- 1 tbsp garlic powder, plus more to taste
- 1 tsp salt, plus more to taste
- 1 tsp black pepper, plus more to taste
Method:
- Tear off six lettuce leaves to create the “cups.” Rinse and dry the leaves.
- Add the avocados to a large bowl and mash until smooth. Add the chicken, lime juice, cilantro, onion, garlic powder, salt, and pepper. Mix well to combine, then taste and add additional garlic powder, salt, and pepper if desired.
- Spoon ½ cup of the chicken salad into a lettuce cup. Repeat with the remaining ingredients.
- Store any leftovers in an airtight container in the fridge for up to four days.
Read the original article on Business Insider