Team's Healthy Recipes 2024
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316Judith
Posts: 7,491 Member
I encourage you all to share and post your favorite recipes here that you have either created yourself or made from one of your Family or Friend's Cookbooks.
Let's Create and Build Up and Have a Great Recipe File of our own here. 😋
Today I start you off with a Healthy Smoothie
Raspberry Smoothie
Ingredients:
* 1/2 cup of skim milk or almond vanilla milk
* 1/2 cup of plain yogurt or vanilla Greek
* 1/2 cup of raspberries (fresh or frozen)
* 1 teaspoon of honey (optional)
1. Mix all ingredients together in blender until smooth
Healthy Smoothie Add-Ins
Flax seed 1 tablespoon Contains fiber, omega-3 fatty acids, helps regulate blood sugar
White chia seeds 1 tablespoon Plant based source of omega-3 fats, high in minerals and antioxidants
Protein powder 1 scoop Helps maintain healthy muscles and tissue, helps control blood sugar levels.
* To sweeten your smoothie you can add a teaspoon of organic honey, agave nectar or 1/2 of a banana.
Let's Create and Build Up and Have a Great Recipe File of our own here. 😋
Today I start you off with a Healthy Smoothie
Raspberry Smoothie
Ingredients:
* 1/2 cup of skim milk or almond vanilla milk
* 1/2 cup of plain yogurt or vanilla Greek
* 1/2 cup of raspberries (fresh or frozen)
* 1 teaspoon of honey (optional)
1. Mix all ingredients together in blender until smooth
Healthy Smoothie Add-Ins
Flax seed 1 tablespoon Contains fiber, omega-3 fatty acids, helps regulate blood sugar
White chia seeds 1 tablespoon Plant based source of omega-3 fats, high in minerals and antioxidants
Protein powder 1 scoop Helps maintain healthy muscles and tissue, helps control blood sugar levels.
* To sweeten your smoothie you can add a teaspoon of organic honey, agave nectar or 1/2 of a banana.
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Replies
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Roasted Butternut Squash and Sweet Potato Bisque with Smoked Applewood Bacon
Prep: 15 mins
Cook:1 hr 30 mins
Total:1 hr 45 mins
8 Servings
Ingredients
* 1 (2 pound) butternut squash - peeled, seeded, and cubed
* 1 pound sweet potatoes, peeled and cubed
* 2 tablespoons olive oil
* salt and ground black pepper to taste
* 8 slices applewood-smoked bacon
* 1 tablespoon butter
* 1 large onion, chopped
* 2 cloves garlic, chopped
* ½ cup white wine
* 1 ½ quarts chicken stock
* 1 ½ cups half-and-half
* 1 teaspoon ground nutmeg
Directions
* Step 1 Preheat oven to 375 degrees F (190 degrees C)
* Step 2 Combine squash, sweet potatoes, olive oil, salt, and pepper together in a bowl; toss to coat. Pour out onto a baking sheet.
* Step 3 Bake in the preheated oven, flipping the vegetables once, until slightly caramelized and tender, about 60 minutes
* Step 4 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly crisp, 7 to 10 minutes. Reserve 1 tablespoon bacon drippings. Drain the bacon slices on paper towels; crumble bacon.
* Step 5 Heat bacon drippings and butter together in Dutch oven over medium heat. Saute onion and butter in hot butter mixture until onion is translucent, 7 to 10 minutes
* Step 6 Pour the white wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook until white wine is reduced by half, 3 to 5 minutes
* Step 7 Stir roasted squash mixture into onion mixture; add stock and bring to a boil. Reduce heat to low and simmer until all vegetables are tender, about 10 minutes
* Step 8 Pour vegetable mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to Dutch oven.
* Step 9 Stir half-and-half into pureed soup; cook and stir over medium-low heat until soup is warmed through, about 5 minutes. Stir nutmeg into soup; season with salt and pepper to taste. Ladle into bowls and top each with crumbled bacon
Per Serving: Nutritional Facts
282 calories; protein 7.5g; carbohydrates 30.1g; fat 14.6g; cholesterol 31.2mg; sodium 788.1mg. Full Nutrition0 -
Super Moist Banana Bread (A SP Recipe)
Nutritional Info
* Servings Per Recipe: 14
* Amount Per Serving
* Calories: 208.5
* Total Fat: 7.2 g
* Cholesterol: 44.2 mg
* Sodium: 140.4 mg
* Total Carbs: 34.4 g
* Dietary Fiber: 1.0 g
* Protein: 2.8 g
Introduction
At 208 calories a piece, let's face it: This moist banana bread is more of a cake then a bread! Sooooo good though. My favourite banana bread recipe.
Minutes to Prepare: 15
Minutes to Cook: 50
Number of Servings: 14
Ingredients
* * 1/2 cup (1 stick) Butter, softened
* * 1 1/4 cups Granulated Sugar
* * 2 Eggs
* * 4 tbsp. Sour Cream
* * 1 1/2 cups Flour, all-purpose (white)
* * 1 tsp. Baking Soda
* * 1 tsp. Vanilla Extract
* * 1.5 cups (2-3) ripe Bananas, mashed (NOTE: Original recipe called for 1 cup and baked a little less, but I usually use more banana and bake it a wee bit longer. The tracker includes the extra bit of banana!)
Directions
1. Grease 9" x 5" loaf pan.
2. Beat together butter and sugar.
3. Add eggs. Mix well.
4. Add sour cream, flour, baking soda, vanilla, and bananas. Mix well.
5. Pour into prepared loaf pan.
6. Bake at 350 degrees F for 45 - 55 minutes, or until toothpick in center comes out clean.
7. Cool on rack, and wrap in plastic wrap overnight to bring out the moisture in the bread.
8. Makes 1 loaf, cut into 14 slices about 5/8" thick each.
9. Enjoy!0 -
3-Ingredient Mango Smoothie
Prep Time: 5 minutes Yield: 1 Serving
INGREDIENTS
* 1 cup frozen mango chunks
* 1/2 cup Greek yogurt
* 1 cup Almond Breeze Unsweetened Vanilla Almondmilk
INSTRUCTIONS
1. Place all ingredients in a high-powered blender and blend until smooth.
2. Pour into a glass, top with a few mango chunks and enjoy.
3. I also use 1 cup tropical frozen fruit instead of mango
4. and can also use half cup of frozen fruit and 1 half frozen banana!0 -
Turkey Chili
* Level: Easy
* Total: 1 hr 20 min
* Prep: 20 min
* Cook: 1 hr
* Yield: 5 (1-cup) servings
Ingredients
1 tablespoon olive oil
1 cup chopped sweet onions
1 tablespoon minced garlic
1/4 cup chopped yellow bell peppers
1 pound ground turkey
1 (28-ounce) can crushed organic tomatoes, undrained
1 (16-ounce) can red kidney beans, drained and rinsed
1 tablespoon chili powder
1 tablespoon sugar
2 cups low-sodium chicken stock
1/2 teaspoon garlic powder
1 teaspoon hot sauce (recommended: Tabasco)
11/2 teaspoons sea salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
Directions
* In a large skillet, saute onions, garlic and bell peppers in olive oil over medium heat until onions are translucent. Add ground turkey and cook until browned.
* Add remaining ingredients and stir well to combine. Reduce heat to low and simmer for 1 hour, stirring occasionally.
Serving Optimal: Serve with Side Salad, Garlic Bread and or Toast
Top each bowl with grated cheddar cheese and a dollop of sour cream
Bon Appetite!0 -
I am a Member of Young Living Essential Oil Products: the following is a recipe using Food Safe Essential Oil flavouring:
Lavender hot cocoa
Who doesn’t love some winter comfort food after a long day of holiday hustle? The sweet aroma of lavender will brighten up any snowy night, so add a few drops of Lavender food flavouring essential oil for easy, healthy hot cocoa.
Ingredients
* 4 cups unsweetened almond milk, soy milk, or other milk of your choice
* 8 tablespoons unsweetened cocoa powder
* 1 teaspoon vanilla extract
* 4 teaspoons honey, or more to taste
* 4 drops Lavender food flavouring essential oil
Young Living tip:
Add your choice of Essential Oil drops to your liking!1 -
Make Ahead Meatloaf Muffins
A quick, portioned dinner perfect for meal prepping.
Great for leftovers, even to pack for work/school lunches. The serving size is 1 muffin, but two is even better!
Serve these meatloaf muffins with any sides (mashed potatoes and veggies and a green salad.
Directions
* cooking spray
* 1 pound extra-lean ground beef or turkey
* 1 cup diced petite-cut tomatoes
* 1 cup seasoned bread crumbs
* ¼ cup egg substitute
* 4 tablespoons ketchup, divided
* 2 tablespoons dried minced onion
* 1 tablespoon Worcestershire sauce
* 1 teaspoon salt
* ¾ teaspoon ground black pepper
* 2 tablespoons packed brown sugar
* 1 tablespoon apple cider vinegar
Directions
Step 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray.
Step 2 Combine beef, tomatoes, bread crumbs, egg substitute, 3 tablespoons ketchup, dried onion, Worcestershire sauce, salt, and pepper in a bowl. Fill muffin cups with the beef mixture.
Step 3 Mix remaining 1 tablespoon ketchup with brown sugar and vinegar in a small bowl to create a glaze. Brush or spoon glaze over the muffins.
Step 4 Bake in the preheated oven until muffins are no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts
Per Serving: 131 calories; protein 9g; carbohydrates 11.9g; fat 5g; cholesterol 22.1mg; sodium 499.3mg1 -
Breakfast Egg Muffins
Prep Time 5 minutes
Cook Time 15 minutes
INGREDIENTS:
you can substitute any of the following fillings to make it your own
Ingredients:
* cooking spray
* 6 eggs
* salt and pepper to taste
* 1/2 cup cooked chopped spinach excess water removed
* 1/3 cup crumbled cooked bacon
* 1/3 cup shredded cheddar cheese
* diced tomatoes and chopped parsley optional garnish
Preparation
* 1/3 cup filling to each muffin cup
* Pre-heat the oven to 375 degrees.
* Coat 6 cups of a muffin tin with cooking spray or line with paper liners.
* Crack the eggs into a large bowl.
* Use a Hand Blender or a whisk to blend the eggs until smooth, this will take less than a minute.
* Add the spinach, bacon and cheese to the egg mixture and stir to combine.
* Divide the egg mixture evenly among the muffin cups.
* Bake for 15-18 minutes or until eggs are set.
* Serve immediately or store in the refrigerator until ready to eat. Top with diced tomatoes and parsley if desired.
* Nutrition
Calories: 129kcal | Carbohydrates: 1g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 200mg | Sodium: 220mg2 -
Berry + Spinach Smoothie
This Berry Spinach Smoothie is the perfect healthy way to start your day! It's full of vitamins and antioxidants and tastes amazing, too!
Prep Time 5 minutes
Servings1 smoothie
Ingredients
* 1 cup frozen mixed berries (I used strawberries, blueberries, raspberries, and blackberries)
* 1/2 cup vanilla Greek yogurt
* 2 large handfuls of spinach
* 1/2 cup unsweetened vanilla almond milk
* 2 tsp. Chia seeds (optional, but they're such a great superfood!)
Instructions
* Place all ingredients into blender and blend until smooth. You can add more ice or almond milk to achieve a desired consistency, but I find that the listed amounts of ingredients produce a really great smoothie texture.
Nutrition Values
Calories: 249kcal | Carbohydrates: 40g | Protein: 13g | Fat: 5g | Cholesterol: 3mg | Sodium: 247mg | Potassium: 560mg | Fiber: 9g | Sugar: 27g | Vitamin A: 5700IU | Vitamin C: 20.7mg | Calcium: 284mg | Iron: 2.7mg0 -
Roasted Pumpkin and Vegetable Soup
Ingredients
* 1/2 white onion, roughly chopped
* 1/2 tsp garlic powder
* 1 large carrot, sliced
* 1 sweet potato, diced
* 1/2 head of cauliflower, broken into florets
* 1 tsp avocado oil (optional)
* 1 15 oz. can light coconut milk
* 2 cups low-sodium vegetable broth
* 1 15 oz. can puréed pumpkin (not pumpkin pie filling) OR roasted pumpkin
* 1/4 tsp ground turmeric
* 1/4 tsp paprika
* Himalayan sea salt and pepper to taste
* 1/4 cup Pumpkin Seeds
* Optional for serving: parsley, red pepper flakes
Instructions
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Add the onion, carrots, cauliflower and sweet potato to the pan. Drizzle them with optional avocado oil and sprinkle them with garlic powder and a pinch of salt and pepper. Bake the vegetables for 25-30 minutes, until sweet potato is tender and the vegetables are lightly roasted.
3. Allow the vegetables to cool slightly, then add them to a high speed blender with the coconut milk, vegetable broth, pumpkin purée, turmeric, and paprika.
4. Using a high speed blender, blend until very smooth and creamy, stopping to scrape down the sides and recombine as needed. Taste the mixture and add more sea salt and pepper as needed.
5. Pour the mixture into a large saucepan and heat until warm throughout. Alternatively, you can skip this step if the heat created from the blender has your soup warm enough already!
6. Serve the soup immediately topped with pumpkin seeds, red pepper flakes, and parsley.
7. Store your leftover soup in an airtight container for up to one week and reheat before serving.0 -
Zucchini Breakfast Muffins
Introduction
This is a great recipe all year round, from your own garden when in season or from your local grocer that have been imported...
Double or triple the batch and freeze them for quick and healthy breakfasts.
Minutes to Prepare: 7
Minutes to Cook: 20
Number of Servings: 18
Ingredients
* 1 1/2 c zucchini, grated
* 1 1/2 c rolled oats (not instant)
* 1 1/2 c whole wheat flour
* 2 t baking soda
* 2 t cream of tartar
* 1 1/2 t cinnamon
* 1/4 t nutmeg
* 1/2 c honey
* 1/4 c pineapple juice concentrate
* 1 t vanilla
* 3/4 c applesauce, unsweetened
* 8 oz crushed pineapple, drained
* 2 egg whites
* 6 dried apricots, finely chopped
* 1/4 c pecans, chopped
* 2 T flax meal
Directions
Preheat oven to 325 degrees Fahrenheit. Coat two muffin pans with nonstick cooking spray.
Grate zucchini and place in paper towels or cotton cloth; squeeze to remove moisture.
In a mixing bowl combine oats, flour, baking soda, cream of tartar, and spices. In a separate bowl combine honey, applesauce, drained pineapple, apricots, vanilla, and pineapple juice. Stir in egg whites.
Combine the wet mixture with the dry; stir only until combined.
Portion out 18 muffins in the prepared tins. Combine pecans with flax meal; top each muffin with 1/2 teaspoon of mixture. Bake for 20 minutes.
If you'd like, you can also top these with frosting of your choice! You can turn these Breakfast muffins into a nice snack and or dessert with a side dish of fresh fruit or applesauce!
Nutritional Values
Nutritional Info
* Servings Per Recipe: 18
* Amount Per Serving 1 Muffin
* Calories: 128.0
* Total Fat: 2.2 g
* Cholesterol: 0.0 mg
* Sodium: 148.6 mg
* Total Carbs: 26.0 g
* Dietary Fiber: 3.0 g
* Protein: 3.2 g0 -
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Thank you Barb for sharing a great recipe.Looks yummy...😋0
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It's a favorite of Jason's and mine. Good for breakfast, lunch or dinner!1
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Fruit Platter with Dip
Yield: 12 servings
Prep Time: 4 minutes
Arrange Assortment of Fresh Fruit on a Glass Tray
Strawberries, Blackberries, Mango, Apples, Pineapple, or any other fruit you enjoy!
Serve Fruit with Homemade Dip
Fruit Dip Ingredients:
1 (32 ounce) container Low-Fat Vanilla Yogurt
1 (8 ounce) container Lite Cool Whip
1 (3.4 ounce) box dry instant vanilla pudding mix
Directions:
1. In a large bowl, mix together vanilla yogurt, Cool Whip, and pudding mix until completely combined and you see no more lumps. The mixture will be a little bit gritty at first because the pudding hasn’t had a chance to dissolve into the yogurt mixture yet.
2. Cover with plastic wrap and allow to chill for about 30 minutes.
3. Store in an airtight container in the refrigerator for up to 5 days.
Bon Appetite!0 -
Honey Garlic Chicken Stir Fry
This honey garlic chicken stir fry recipe is chicken and vegetables, cooked to perfection and tossed in a sweet and savory sauce.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Ingredients
1 tablespoon + 1 teaspoon vegetable oil divided use
1 cup thinly sliced peeled carrots
2 cups broccoli florets
1 lb boneless skinless chicken breasts, cut into 1 inch pieces
4 cloves garlic minced
1/4 cup low sodium chicken broth or water
1/4 cup soy sauce
3 tablespoons honey
2 teaspoons cornstarch
salt and pepper to taste
Instructions
Heat 1 teaspoon of oil in a large pan over medium heat.
Add the broccoli and carrots and cook for approximately 4 minutes or until vegetables are tender.
Remove the vegetables from the pan; place them on a plate and cover.
Wipe the pan clean with a paper towel and turn the heat to high.
Add the remaining tablespoon of oil.
Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
Add the garlic to the pan and cook for 30 seconds.
Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
In a bowl whisk together the chicken broth, honey and soy sauce.
In a small bowl mix the cornstarch with a tablespoon of cold water.
Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds.
Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
Serve immediately, with rice if desired. Adds nice Green Salad on the side!
Nutrition
Calories: 263kcal | Carbohydrates: 23g | Protein: 29g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 65mg | Sodium: 990mg | Fiber: 3g | Sugar: 17g0 -
Classic Chicken Salad
TOTAL TIME 15 minutes
SERVINGS 6 servings
A classic chicken salad recipe is always a favorite at a picnic, a barbecue, or an office potluck! Just a few ingredients can be transformed into a cold, creamy salad or filling for a homemade chicken salad sandwich or wrap!
Ingredients
* 2 cups cooked chicken chopped
* ½ cup mayonnaise
* 1 stalk celery chopped
* 1 green onion diced (or chives or red onion)
* 1 teaspoon dijon mustard
* ½ teaspoon seasoned salt
* pepper to taste
* 1 teaspoon fresh dill optional
Instructions
* Combine all ingredients in a small bowl and mix well.
* Season with salt and pepper to taste.
* Serve as a sandwich or over salad.
Nutrition Information
Calories: 206, Carbohydrates: 1g, Protein: 15g, Fat: 16g, Saturated Fat: 3g, Cholesterol: 48mg, Sodium: 362mg, Potassium: 137mg, Fiber: 1g, Sugar: 1g, Vitamin A: 72IU, Vitamin C: 1mg, Calcium: 10mg, Iron: 1mg1 -
Greek Vegetable Quiche
Kalamata olives and crumbled feta give the traditional breakfast quiche a delicious Greek-inspired twist.
Serves 6
Nutrition Values per 1 Person Serving
270 Calories, 17g Total Fat, 8g Protein, 22g Total Carbohydrate, 5g Sugars
Ingredients
Crust
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Filling
3/4 cup chopped roasted red bell peppers
3/4 cup diced roasted zucchini
2 cups fresh spinach or
1/2 cup thawed frozen chopped spinach, squeezed to drain
1/2 cup chopped pitted kalamata olives
1/4 cup chopped green onions (4 medium)
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh mint
4 eggs
1 1/4 cups whole milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup crumbled feta cheese (2 to 3 oz)
Steps to Prepare Quiche
Step 1
Heat oven to 375°F. On lightly floured surface, unroll pie crust. If necessary, roll out crust with rolling pin until even. Line 9-inch pie plate with pie crust; flute edge as desired with spoon or fork.
Line crust with sheet of foil; fill with pie chain, uncooked rice or dried beans to keep pie crust from bubbling up. (Or do double duty and roast vegetables in foil liner while baking crust.)
Step 2
Bake about 20 minutes.
Meanwhile, in small bowl, beat eggs and milk with whisk until smooth.
Stir in salt and pepper; set aside.
Prepare vegetables and herbs for filling.
Step 3
Press excess moisture from vegetables; place in large bowl. Add parsley and mint; toss.
Arrange vegetable mixture in partially baked pie crust.
Pour egg mixture over vegetables.
Sprinkle evenly with crumbled cheese.
Step 4
Bake 30 to 35 minutes or until knife inserted in center comes out clean and center barely jiggles when quiche is moved.
Remove from oven; cool at least 20 minutes before cutting and serving quiche.
Serve the Quiche with a Side Salad
Green Salad or Greek Salad!
Bon Appetite! 😋0 -
Shepherd’s Pie
Ingredients
1 lb. (450 g) extra lean ground beef
1 medium onion, chopped
2 cups (500 mL) frozen green peas and carrots, thawed
1 package Knorr ® Brown Gravy Mix
1 1/4 cups (300 mL) water
1/4 tsp. (1 mL) crumbled dried thyme leaves or dried rosemary or oregano (optional)
3 cups (750 mL) hot mashed potatoes *
1/4 cup (60 mL) shredded cheddar cheese
Instructions
Spray 8-in (2 L) square baking dish with no-stick cooking spray; set aside.
Heat large skillet over medium-high heat and cook ground beef with onion, stirring occasionally, until onion is tender, about 8 minutes.
Stir in peas and carrots and cook, stirring, 2 minutes.
Whisk together Knorr® Brown Gravy Mix and water in medium bowl; stir into skillet.
Stir in thyme and cook covered over medium heat, stirring occasionally, until peas and carrots are tender, about 8 minutes.
Pour into prepared baking dish. Evenly top with hot mashed potatoes and sprinkle with cheese.
Broil until cheese is melted and topping is lightly golden, about 5 minutes.
Bon Appetite! 😋
Nutrition
Serving Size : 1 serving 430 Calories
Calories from Fat: 100
Total Fat 11 g
Saturated Fat 4.5 g
Trans Fat 0 g
Cholesterol 65 mg
Total Carbs 51 g
Fibre 6 g
Sugars 6 g
Protein 32 g
Percent Daily Values Are Based On A 2,000 Calorie Diet. Your Daily Values May Be Higher Or Lower Depending On Your Calorie Intake
Keep in mind this is a recipe you would prepare and enjoy but in moderation due to calories: however you could reduce calories and fat by making the Shepherds Pie with Lean Turkey: another classic and just as tasty:0 -
Thank you for all the lovely recipes! I particularly like the low carb ones 😊 You are all so nice to share. Will add a couple of mine soon
Xx0 -
Keto Eggplant Lasagne
INGREDIENTS
Tap underlined ingredients to see where to get them.
MEAT SAUCE
- 4.93mlOlive oil
- 2clovesGarlic(minced)
- 680.39gGround beef
- 4.93gSea salt
- 2.46gBlack pepper
- 367.5gMarinara sauce(or more - see notes**)
- 14.79gItalian seasoning
ROASTED EGGPLANT
- 1mediumEggplant(about 1-2 depending on size; sliced lengthwise into 8 slices, about 1/4"-1/2" thick - see notes)
- 29.57mlOlive oil
- Sea salt
- Black pepper
CHEESE FILLING
- 226.8gRicotta cheese
- 50gGrated parmesan cheese
- 1largeEgg
CHEESE TOPPING
- 224gMozzarella cheese
- INSTRUCTIONS
Tap on the times in the instructions below to start a kitchen timer while you cook.
ROASTED EGGPLANT
1. Preheat the oven to 400 degrees F (204 degrees C). Line and grease baking sheet.
2. Arrange the eggplant slices in a single layer on a large baking sheet (or two small ones). Brush both sides with olive oil. Season with sea salt and black pepper.
3. Roast the eggplant in the oven for about 15-25 minutes, until soft. When done, remove from the oven and leave the oven on at 400 degrees F (204 degrees C).
- MEAT SAUCE
1. While the eggplant is roasting, heat oil in a large pan over medium-high heat. Add the garlic and cook for about 30 seconds, until fragrant. Add the ground beef. Season with sea salt and black pepper. Cook until browned (about 10 minutes), breaking apart the meat with a spoon or spatula.
2. Stir in marinara sauce and Italian seasoning. Reduce heat to a gentle simmer. Simmer for about 10 minutes.
- CHEESE FILLING
1. While the meat sauce simmers, make the cheese filling. In a small bowl, stir together the ricotta cheese, Parmesan cheese, and egg.
- ASSEMBLY
1. Line the bottom of a 9x13 in (23x33 cm) glass or stoneware casserole dish with a single layer of roasted eggplant slices (typically 6 slices for a layer). Top with the ground beef marinara mixture. Spread the ricotta mixture on top. Sprinkle with shredded mozzarella cheese. Repeat the layers again, with shredded mozzarella last.
2. Bake for 10-15 minutes, until the cheese on top is melted and golden
RECIPE NOTES
- Nutrition info is based on 85/15 ground beef and will also vary depending on which marinara sauce you use.
- For "saucier" lasagna, increase marinara to 2 cups instead of 1 1/2.
- For prettier lasagna, you can use two eggplants instead of one, and only use the center cut slices.
Serving size:1/8 of entire recipe
VIDEO SHOWING HOW TO MAKE EGGPLANT LASAGNA:
Tap hereto jump to the video for this recipe -- it's located directly above the ingredients list. It's the easiest way to learn how to make Eggplant Lasagna!
Nutrition Facts
Amount per serving. Serving size in recipe notes above.
Calories
426
Fat
30g
Protein
30g
Total Carbs
9g
Net Carbs
6g
Fiber
3g
Sugar
4g
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
https://www.wholesomeyum.com/recipes/eggplant-lasagna-recipe-without-noodles-low-carb-gluten-free/ 6.12.211
