Tuesday, January 17, 2012

Roasted Eggplant Parmesan is only 70 calories per delicious slice!

This morning on KLG & Hoda: low-cal craving busters. Roasted Eggplant Parmesan is only 70 calories per delicious slice!

To prepare, slice an eggplant into rounds and place on a baking sheet. Mist rounds on both sides with olive oil spray, and lightly sprinkle with kosher salt. Roast in oven at 400 degrees for 20 minutes. Then, top each roasted eggplant slice with marinara sauce, shredded part-skim mozzarella cheese, some grated parmesan cheese, oregano, and crushed red pepper. Pop back in the oven for about 5-10 minutes, or until the cheese is hot and bubbly. So, so good!

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HG's Clubhouse Chicken Quesadilla

Some clubhouses have a no-boys-allowed rule, but we welcome all people -- it's extra calories and excess fat grams that we choose to keep out. This recipe is welcome ANYTIME. We think you'll agree...


1/4 cup chopped onion

1/4 cup chopped bell pepper

2 tsp. fat-free ranch dressing

1/8 tsp. hot sauce

1/2 oz. mashed avocado (about 1 tbsp.)

Dash each chili powder, ground cumin, and garlic powder

1 medium-large high-fiber flour tortilla with 110 calories or less (like the kind by La Tortilla Factory)

1/4 cup shredded fat-free cheddar cheese

2 oz. cooked and chopped skinless chicken breast

1 tbsp. precooked real crumbled bacon (like the kind by Oscar Mayer)

Optional: fat-free sour cream, salsa


Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir onion and pepper until softened, 3 - 5 minutes. Remove from skillet and set aside.

In a small bowl, mix ranch dressing with hot sauce

In another small bowl, mix avocado with chili powder, ground cumin, and garlic powder.

Lay tortilla flat and spread avocado mixture on one half of the upward-facing side. Evenly top avocado with 2 tablespoons cheese, followed by the chicken, bacon, and cooked veggies. Top with ranch mixture and remaining 2 tablespoons cheese.

If needed, clean skillet. Re-spray skillet and return to medium-high heat. Place the half-loaded tortilla flat in the skillet and cook for 2 minutes. Fold the bare half of the tortilla over the filling with a spatula and press down lightly to seal. Carefully flip and cook until crispy, about 3 minutes.

Slice into wedges, and if you like, serve or top with sour cream and salsa!


Serving Size: 1 quesadilla (entire recipe)

Calories: 309

Fat: 7g

Sodium: 996mg

Carbs: 34g

Fiber: 8.5g

Sugars: 5g

Protein: 32g

PointsPlus® value 8*


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