Sparkling Recipes

Opal’s Greek Lemon Chicken Thighs And Potatoes (WW)

March 24, 2008

• Greek Lemon Chicken Thighs And Potatoes
• POINTS® value | 8
• Servings | 4
• Preparation Time | 15 min
• Cooking Time | 60 min
• Level of Difficulty | Easy

main meals | Save time and infuse flavor by marinating this hearty Mediterranean dish overnight. The garlicky-lemon flavor is excellent. Ingredients

• 1/2 cup fresh lemon juice
• 1/2 cup fat-free chicken broth
• 2 Tbsp olive oil
• 4 medium garlic clove(s), minced
• 2 Tbsp dried oregano
• 1 sprays cooking spray
• 1 1/2 pound boneless, skinless chicken thigh(s), about 8 thighs
• 1 pound uncooked new potatoes, cut in half (about 10 small potatoes)

Instructions

1. Place lemon juice, broth, oil, garlic and oregano in a large resealable plastic bag or medium glass bowl. Add chicken, seal bag or cover bowl, and marinate at least 2 hours or up to overnight in refrigerator.
2. Preheat oven to 350ºF. Coat a 9 X 11-inch pan with cooking spray.
3. Place chicken and marinade in pan; add potatoes. Bake 60 minutes, or longer for softer potatoes. Yields about 2 chicken thighs and 5 potato halves per serving.

Notes You may substitute boneless, skinless chicken breasts for the thighs but reduce the cooking time by 15 minutes

Tryin- Swedish Stuffed Cabbage Rolls

March 24, 2008

Swedish Cabbage Rolls (Crock Pot Recipe) Serves 12 -2pts/CoreAll ingredients are Core except for the brown sugar. When I plugged the ingredients into the recipe builder it came back as 30 points total with that being 2 points per serving. 

• 12 large cabbage leaves
• 1 egg, slightly beaten
• 1/4 c. skim milk
• 1/4 cup finely chopped onion
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 lb. lean ground beef (or turkey)
• 1/3 c. uncooked brown rice
• 1 can (8 oz) tomato sauce
• 1 Tblsp. brown sugar
• 1 Tblsp. lemon juice
• 1 tsp. Worcestershire sauce

Immerse cabbage leaves in a large pot of boiling water and cook about 3 minutes or until limp; drain. In a large bowl, combine egg, milk, onion, salt, pepper, beef and rice. Place about 3 tablespoons of meat mxture in center of each cabbage leaf. Fold in sides and roll ends over meat mixture. Place in a slow cooker. In small bowl, combine tomato sauce, brown sugar, lemon juice and Worcestershire sauce. Pour sauce over cabbage rolls. Cover and cool on Low 6-7 hours. Serve hot , topped with sauce.

 

 

Jan’s Cabbage Meatloaf Patties

March 24, 2008

Cabbage Meatloaf Patties Serves 6 (4 pts) Core Recipe 

• 16 ounces ground 90% lean turkey or beef
• 1/2 cup chopped onion
• 1 1/2 cups shredded cabbage
• 1 cup cold cooked rice (Core use brown)
• 1 (10 3/4 ounce) can Healthy Request Tomato Soup, divided
• 1/2 cup water
• 1 teaspoon dried parley flakes

In a large bowl, combine meat, onion, cabbage, rice, and 1/4 cup tomato soup. Mix well to combine. Using a 1/2 cup measure as a guide, form mixture into 6 patties. Place patties in a large skillet sprayed with butter-flavored cooking spray. Brown patties for 6 to 8 minutes on each side. Stir water and parsley flakes into remaining soup. Evenly spoon soup mixture over patties. Continue cooking for 6 minutes or until meat is cooked through. When serving, evenly spoon sauce over top of patties.

 

 

Jenni’s Sloppy Joes

March 24, 2008

POINTS® Value: 3 Servings: 6 Preparation Level of Difficulty: Easy Course: main meals Ingredients  

• * 1/2 tsp garlic powder
• * 1 tsp table salt
• * 1/4 cup onion(s)
• * 1/4 cup bell pepper(s)
• * 3/4 cup ketchup
• * 3 tsp unpacked brown sugar
• * 1 pound lean ground turkey
• * 1 tsp Durkee Pepper, Black Ground
• * 1 tsp Heinz Yellow mustard Instructions

 

1. In medium skillet over medium heat, brown ground turkey, onion and green pepper; drain off liquids.
2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat and simmer 30 minutes. Season with salt and pepper.

 

CarolSoprano-Apple Cider Braised Chicken

March 24, 2008Apple Cider Braised Chicken POINTS Value: 5 Servings: 4 Preparation Time: 20 min Cooking Time: 35 min Level of Difficulty: Easy Ingredients

• 2 tsp vegetable oil
• 1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
• 2 Tbsp all-purpose flour
• 1 large onion(s), sliced
• 2 medium apple(s), firm, cored and sliced
• 1 cup apple cider
• 1 cup fat-free chicken broth
• 1/2 tsp table salt
• 1/2 tsp ground ginger
• 2 tsp cornstarch

Instructions

1. In a large, heavy-bottomed skillet, warm oil over high heat. Toss chicken with flour in a medium bowl, patting off excess. Place chicken in skillet and brown well on both sides. Remove chicken from pan and set aside.
2. Reduce stove temperature to low and add onion to skillet. Sauté, stirring often, until onion is tender and lightly browned.
3. Stir in apples, cider, chicken broth, salt, ginger and chicken. Bring to a simmer, cover and cook for 30 minutes. Use a slotted spoon to transfer chicken, onions and apples to a serving dish.
4. In a small bowl, whisk together cornstarch and 2 to 3 tablespoons of pan juices. Combine cornstarch mixture with remaining pan juices, whisking constantly. Simmer for one minute. Pour sauce over chicken and serve. Yields 1 chicken breast and about 3/4 cup of apple-onion mixture per serving.

Lindainred’s Slow Cooker Swiss Steak Supper

March 24, 2008

Slow Cooker Swiss Steak Supper -4ptsThrow together round steak, potatoes, carrots, onions and tomatoes before you go to work. It’ll be ready to enjoy when you get home. Prep Time:15 min Start to Finish:8 hr 15 min Makes:6 servings 

• 1 1/2 pounds beef boneless round steak
• 1/2 teaspoon seasoned salt ( i just used salt & pepper)
• 6 to 8 new potatoes, cut into fourths
• 1 1/2 cups baby-cut carrots
• 1 medium onion, sliced
• 2 cups diced tomatoes with Italian herbs (from 28-oz can), undrained
• 1 jar (12 ounces) beef gravy
• Chopped fresh parsley, if desired

1. Cut beef into 6 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle beef with seasoned salt. Cook in skillet 6 to 8 minutes, turning once, until brown. 2. Layer potatoes, carrots, beef and onion in 4- to 5-quart slow cooker. Mix tomatoes and gravy; spoon over mixture in slow cooker. 3. Cover and cook on low heat setting 7 to 8 hours or until beef and vegetables are tender. Sprinkle with parsley. Nutrition Information 1 Serving: Calories 220 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 2 g); Cholesterol 60 mg; Sodium 680 mg; Total Carbohydrate 20 g (Dietary Fiber 3 g); Protein 27 g Percent Daily Value*: Vitamin A 50 %; Vitamin C 15 %; Calcium 4 %; Iron 20 % Exchanges: 1 Starch; 1 Vegetable; 3 Very Lean Meat *Percent Daily Values are based on a 2,000 calorie diet.

Carol’s Crusted Honey Mustard Chicken

March 16, 2008

Crusted Honey Mustard Chicken Serves 4 Points: 7 Ingredients: 

• 1 sprays cooking spray
• 2/3 cup lite honey mustard dressing
• 1/8 tsp table salt
• 1/8 tsp black pepper
• 2 tsp dill, freshly chopped
• 1 medium scallion(s), finely sliced
• 1 cup cornflake crumbs
• 1 pound uncooked boneless, skinless chicken breast, four 4 oz pieces

Instructions Preheat oven to 425°F. Coat a shallow pan with cooking spray. In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside. Place cornflake crumbs in a shallow bowl. Dip chicken into dressing mixture and then cornflake crumbs; place in prepared pan. Bake until chicken is golden and no longer pink in center, about 15 minutes. Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve. Yields 1 piece of chicken and about 1 1/3 tablespoons of dressing per serving.

 

Pat’s WW Maple-Apple Chicken Breasts

March 15, 2008

Maple-Apple Chicken Breasts(6 points)  

• 4 (6oz.) skinless chicken breasts
• 1/2 c. apple juice
• 2T. maple syrup
• 1/2 tea. fresh thyme leaves Cooking spray
• 1 T. light stick butter
• 2 large Granny Smith apples, peeled, cored, quartered sliced
• 1/4 tea. salt +1/4 tea.black pepper
• 1/8 tea. ground cinnamon
• Combine chicken and the next 3 ingredients in a large zip-lock bag and marinate in ref. for 30 min. Remove chicken and reserve marinade. Cook chicken in large skillet with cooking spray until done. Remove from pan. Melt butter and saute apples for 4 min. Add reserve marinade, salt, pepper and cinnamon, bring to boil and simmer for 4 minutes. Return chicken to pan and cook for 2 min. one chicken breast and 2/3 c. apple mixture makes a serving.
  

Recipes – a place to put our favorites

March 8, 2008

Jan’s PUMPKIN Oatmeal- 3pts 

• 1/2 cup milk plus 1/2 cup water
• 1 tsp vanilla
• 1/4-1/3 cup canned pumpkin
• 2 packets splendapumpkin pie spice to taste
• 1/2 cup oats
• combine all ingredients- microwave 3-4 minutes stirring occasionally

Christina- CASHARK’s Spicy Chipotle Chicken and Pepper Fajitas -8pts

• 2 tsp vegetable oil
• 1 lb boneless skinless, boneless chicken breasts, cut into strips
• 16 oz of peppers cut into strips
• 1 small onion, cut into strips
• 3 garlic cloves, minced
• 1 cup diced tomatoes (about 2)
• 1 teaspoon dried oregano
• ½ teaspoon salt
• 1 canned chipotle chile in adobo sauce, chopped
• 8 small flour tortillas
• ½ cup (2 oz) shredded Monterey Jack cheese

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook 6 minutes, stirring occasionally. Remove chicken. Heat pan over medium high heat. Add onion and peppers and stir fry until softened. Add garlic near the end time, and gently stir fry just a little bit longer. Stir in tomato, oregano, salt, chile pepper, and reserved chicken. Cook, stirring occasionally, 3 minutes or until chicken is done. Heat tortillas. Spoon chicken mixture evenly over each tortilla; sprinkle each with 1 Tbsp cheese. Yield 4 servings. 8 pts per serving.

Citrus-Garlic Pork Loin

March 15, 2008 Citrus-Garlic Pork Loin

•  3 medium garlic cloves 
• ½ cup fresh lime juice (about 4 limes)
•  ½ cup fresh grapefruit juice (about one and a half) 
• ½ cup soy sauce 
• ½ tsp hot pepper sauce 
• 1 lb center loin pork, lean only 

 

1. Mince garlic and mix with lime and grapefruit juices, soy sauce and pepper sauce. Allow to sit at room temperature for 30 min to 1 hour to let flavors blend.
2.  Place tenderloin in marinade and turn to coat evenly. Cover and put in refrigerator to marinate for at least 1 ½ hours, but no more than 5. Turn occasionally. Outside of meat may lighten in color from citrus juices.
3.  Preheat oven to 450 degrees. Drain pork and reserve juices. Roast pork for 10 minutes, then reduce heat to 325 and continue to roast until internal temperatures of pork reads 145 – 150 degrees (at least another 30 minutes).
4. Boil marinade for 3 minutes, then reduce heat and simmer for 10 more minutes. Serve sliced pork with cooked marinade on top. Serves 4. Points per serving: 5.

Chicken Parmagina 

 

Ingredients 

 

* 1 sprays olive oil cooking spray 

* 1 pound uncooked boneless, skinless chicken breast, 4 (4ounce) pieces, thinly pounded 

* 1/2 cup seasoned bread crumbs 

* 2 items egg white(s), lightly beaten 

* 1 tsp olive oil 

* 1/2 cup shredded fat-free mozzarella cheese 

* 1 Tbsp grated Parmesan cheese 

* 4 oz uncooked whole-wheat spaghetti 

* 15 oz canned tomato sauce 

Instructions 

 

Preheat oven to 350F. Coat an 8-inch square pan with cooking spray. 

 

Place egg whites in a shallow bowl. Combine bread crumbs with Italian seasoning and salt; pour into another shallow bowl. Dip chicken in egg whites; turn to coat. Dip chicken in bread crumb mixture; turn to thoroughly coat. 

 

Coat a large skillet with cooking spray and add oil; heat over medium-high heat. When hot, add chicken and cook until lightly browned and no longer pink in center, about 4 minutes per side. 

 

Pour 1/2 cup of sauce into prepared baking dish; place chicken in dish and pour remaining sauce evenly over chicken. Sprinkle with cheeses and bake until chicken is cooked through and cheese is bubbly, about 25 minutes 

352.5 calories, 8.7 fat 3.8 fiber

 

 

Chili-Glazed Pork Chops 

 

2 pork chops (6 oz each) 

1 apple, peeled, cored, and sliced into thick wedges 

? Tbsp chipotle sauce 

? Tbsp Dijon mustard 

? Tbsp honey 

? Tbsp olive oil 

Salt and pepper 

? cup apple juice 

1 Tbsp butter 

 

HOW TO MAKE IT 

1. Mix together the chipotle sauce, mustard, and honey. Set aside. Heat oil in a skillet over medium heat. Sprinkle the chops with salt and pepper and cook, undisturbed, until a crust forms. Brush the uncooked sides of the chops with the chipotle glaze, flip, and brush the cooked sides. Add the apple pieces to the pan; cook 3 or 4 more minutes. 

2. Lower the heat and add the juice. Simmer for 4 to 5 minutes until the chops are cooked all the way through. Remove them, season the apple mix with more salt and pepper, and add the butter. Pour the apple mix over the pork chops. 

EAT WITH 1 Large peeled sweet potato boiled until soft and then mashed with milk and butter. (Divide it between the two plates.) Makes 2 servings 

PER SERVING 300 calories, 19 grams (g) protein, 22 g carbohydrates, 14 g fat (6 g saturated), 2 g fiber, 135 milligrams sodium (7 WW pts) 

 

 

picy Tortilla Chips 

snacks 

 

With enough spice to eat by themselves, these crunchy chips also go well with salsa. 

 

POINTS@ Value: 1 

Servings: 4 

Preparation Time: 3 min 

Cooking Time: 10 min, 

Level of Difficulty: Easy 

Ingredients 

4 medium corn tortilla(s) 

1 tsp olive oil 

2 sprays cooking spray 1/8 tsp table salt 

1/8 tsp ground cumin 

 

Instructions 

 

Preheat oven to 350°F. 

 

Brush each tortilla with 1/4 teaspoon oil. Cut each tortilla into 8 triangles. Place triangles on a large nonstick baking sheet coated with cooking spray. Combine salt and cumin; sprinkle over triangles. Bake at 350°F for 10 minutes or until triangles begin to lightly brown at edges. Remove from oven; cool. Yield: 4 serving; (serving size: 8 chips). 

 

Taco Salad for 2 

(from the Cooking for 2 Magazine) (I plugged it into the recipe planner and got the following, I used the turkey chili for the recipe builder and the original recipe called for chili with beans so that’s whats in the NI.) 

POINTS® Value: 6 

Servings: 2 

 

Ingredients 

15 oz canned turkey chili with beans 

3 cup lettuce, shredded 

1 cup tomato(es), chopped 

2 serving(s) green onion, sliced 

1/2 cup salsa 

1/2 cup low-fat shredded cheddar cheese, (or use fat free) 

1 items tortilla chips, (optional) 

Instructions 

In a small saucepan or microwave-safe bowl, heat the chili. Meanwhile, divide the lettuce, tomato and onions between two salad plates. Top with chili, salsa and cheese. Serve with tortilla chips if desired. 

NI: 1 serving prepared with reduced-fat cheese, regular chili, and not counting tortilla chips. 343 cal., 10 g fat, 41 mg. cholesterol, 1,478 mg. sodium, 39 g carbohydrates, 12 g fiber, 23 g protein 

 

Recipe: serves 5 

 

8 ounces extra lean ground beef 

1 medium onion — chopped 

14 1/2 ounces stewed tomatoes 

15 ounces cannelini beans, canned (or any small white bean) 

8 ounces tomato sauce 

1 teaspoon italian seasoning 

1/4 teaspoon salt 

1/4 teaspoon garlic powder 

8 ounces spaghetti 

 

recipe directions 

In a skillet, cook beef and onion until beef is done and onion is tender; drain off any fat. Stir in remaining ingredients except pasta. Bring to a boil then reduce heat and simmer 8 minutes. Serve over cooked and drained pasta. 

 

 

Taco Salad 

No dressing needed  

 

1Lb Turkey meat 

1 cup Salsa 

1 cup FF cheddar cheese 

4 cups romaine ( you could add more if you want) 

1 cup mixed veg 

Taco seasoning 

 

Brown Meat in skillet (I prefer to wok it), once cooked and meat drained dump in salsa, mixed veg and taco seasoning. When everything is hot put on top of your lettuce, and sprinkle with cheese. 

 

Makes 4 servings at 5 points each. 

It’s like tacos with out all the points. 

there is almost no prep time and maybe 15 minutes to cook if your turkey is frozen. If your cooking for your family and the salad doesn’t suit them, you can bring out shells, or what my husband likes to do is eat it with the scoop chips. 13 of them is 3 pts if your wondering  

 

 

 

 

Ginger Teriyaki Chicken Boats 

Serves 4, 3 pts each 

In my WW cook book this recipe is listed as core, on the web site it is not listed as core 

 

Ingredients 

1 Tbsp ginger root, freshly grated 

1 medium garlic clove(s), minced 

1 cup fat-free chicken broth 

1 pound uncooked boneless, skinless chicken breast 

1 medium stalk celery, chopped 

1 small sweet red pepper(s), chopped 

1 medium scallion(s), finely chopped (green part only) 

1/4 cup teriyaki sauce 

1/4 tsp black pepper 

16 leaves Dole Romaine Lettuce, or other brand (use tender, inner leaves) 

Instructions 

Combine ginger, garlic and broth in a large skillet; bring to a simmer. Add chicken in one layer; return to a simmer. Cover and simmer, turning chicken over after 15 minutes, until chicken is cooked through, about 30 minutes. Remove from heat and let chicken sit in broth for 5 minutes. 

 

Reserve 3 tablespoons of cooked broth; discard remainder. Cut chicken into bite-size pieces and place in a medium bowl; add celery, red pepper and scallion. 

 

In a cup, combine teriyaki sauce, reserved broth and black pepper; stir well. Pour over chicken mixture and toss to combine. 

 

To serve, arrange 4 lettuce leaves on each of 4 plates. Spoon 1/4 cup of chicken mixture into each leaf. Pick up each leaf and eat with your hands. Yields 4 filled leaves per serving. 

 

Very yummy- good for serving at a party or bbq as finger edible, or you can use more lettuce and make it more tossed salad style 

 

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Sparkle into Spring Challenge Goal- 19.1/15 Goodbye- 330′s and 300′s!

 

 

Cathi 

Florida 

Challenge Goal 25 lbs. 

 

Off to WI this morning so I will post my stats later, but I wanted to share this yummy treat with you all. 

 

Hummus 

 

16 0z Can of Chick Peas 

3 TBL Lemon Juice 

3 Cloves Garlic 

4 TSP Olive Oil 

1 TBL Tahini (Semsame Paste) 

1 TSP Water 

 

Drain Chick Peas and rinse. 

Peel garlic cloves and sift through garlic press. 

 

Everything goes into a food processor or blender and pulse or blend until smooth. 

 

Add water if needed to make the consistency you prefer. 

 

This is great for Lunch, Snack or Party Dip! 

 

Dip Carrots, Broccoli, Peppers…any ZERO point Veggies! 

 

Serves 4 With 3 Points per serving! 

 

Cathi

 

Chicken A La King (6 Ps) 

 

An alternative for leftover chicken or turkey. 

 

1/4 cup onion — finely chopped 

1/4 cup celery — finely chopped 

1/4 cup green pepper — finely chopped 

1/4 cup pimento – chopped 

4 ounces mushroom stems and pieces – drained 

3 cups chicken or turkey — cooked and cubed 

1/2 teaspoon seasoned salt 

1/8 teaspoon pepper 

1 10 ounce cream of mushroom soup 

1 13 ounce can evaporated skim milk 

 

Put all ingredients into an electric slow cooker; mix. Cover and cook on low for 2 to 3 hours, or until thoroughly heated; stir once. Serve in patty shells or over hot fluffy rice. To reduce fat in this dish, use Campbell’s Healthy Choice Cream of Mushroom Soup, chicken breast meat cooked without fat, nonfat evaporated milk and serve over white or brown rice cooked without added fat. 6 serv @ 6 ps. 

 

 

 

report this post | ground rules

Morning everyone! Marking my spot for later. Didn’t do good yesterday. I can’t wait for TOM to ge gone. Funny – Tom is also my DH’s name. 

 

I will have to think on the QOTD…. 

 

Amelia – I did buy “Scarlette” but I haven’t read it yet. I am too afriad that it won’t be up to the original. 

 

TTYL! 

Renee 

 

I love this recipe – it’s easy and delicious! 

 

Lombardi Chicken 

(from Best Of Home Town Cooking) 

 

1 lb. Skinless, boneless chicken breasts 

3-4 Tbs. All-Purpose Flour 

3 Tbs. Butter 

1 Cup Sliced Fresh Mushrooms 

1/2 Cup Marsala Wine 

1/3 Cup Chicken Broth 

Dash Salt 

Dash Ground Black Pepper 

1/3 Cup Shredded Mozzarella or Fontina Cheese 

1/3 Cup Grated Parmesan Cheese 

1/4 Cup Thinly Sliced Green Onion 

 

1. Preheat oven to 375* F. Cut each chicken piece into half lengthwise. Place each piece between two pieces of plastic wrap. Pound with the flat side of a meat mallet (or rolling pin) until 1/8 inch thick. Remove plastic wrap. Coat chicken lightly with flour. 

 

2. In a 12-inch skillet, heat 1 tablespoon of the butter over medium heat. Add half of the chicken; cook about 4 minutes or until browned, turning once. Transfer to a 2-quart rectangular baking dish. Repeat with another 1 tablespoon of the butter and the remaining chicken. 

 

3. In the same skillet, melt the remaining butter. Add mushrooms; cook and stir until tender. Stir in Marsala, broth, salt & pepper. Boil gently, uncovered, about 5 minutes or until mixture is reduced to about ? cup (including mushrooms). Pour mixture over chicken. 

 

4. In a small bowl, combine mozzarella cheese, Parmesan cheese, and green onion; sprinkle over the chicken. Bake about 20 minutes or until chicken is no longer pink. Makes 8 servings. 

 

Per serving: 160 cal; 8g total fat (5g sat. fat); 51mg chol; 237mg sodium; 3g carbo; 0g fiber; 17g pro. 

 

Eggplant Rollatini 

POINTS Value: 4 

Servings: 4 

 

Ingredients 

3 sprays cooking spray 

2 medium raw eggplant, tops and bottoms removed, sliced lengthwise into four 1/4-inch-thick long slices each 

1 tsp olive oil 

2 large garlic clove(s), sliced 

2 cup canned crushed tomatoes 

2 Tbsp basil, fresh, torn 

1 sprays cooking spray 

1/4 cup minced onion 

1 small zucchini, diced 

1 large garlic clove(s), chopped 

1/2 cup part-skim ricotta cheese 

1/2 cup parsley, fresh, chopped 

2 Tbsp basil, fresh, chopped 

3 Tbsp grated Parmesan cheese, divided 

1 large egg 

1/4 tsp table salt 

1/4 tsp black pepper, freshly ground 

 

Instructions 

Preheat oven to 450ºF. Coat a baking sheet with cooking spray. 

 

Lay eggplant in a single layer on prepared baking sheet and lightly coat tops with cooking spray. Bake, flipping once, until golden brown, about 10 minutes per side. Remove from oven and set aside. 

 

To make sauce, place oil in a medium saucepan over medium-high heat. Add sliced garlic; sauté until it begins to brown, about 1 to 2 minutes. Add crushed tomatoes; stir to combine and reduce heat to low. Add torn basil, stir to combine and simmer for 10 minutes. Cover, remove from heat and set aside. 

 

To be continued…

 

Eggplant Rollatini continued… 

 

To make filling, coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add onion and zucchini; sauté until onion starts to brown, about 5 minutes. Stir in chopped garlic and cook 1 minute more; spoon onion mixture into a small bowl to cool. In another small bowl, combine ricotta, parsley, chopped basil, and 2 tablespoons of Parmesan; stir to combine. Add cooled onion mixture; stir to combine. Add egg, salt and pepper; stir to combine. 

 

To make rollatini, reduce oven to 400ºF. Spoon 3 tablespoons of sauce in bottom of an 8- X 8-inch glass or nonstick metal baking dish and swirl to coat bottom with sauce. On a clean cutting board, place 1 slice of eggplant. Place 2 tablespoons of filling at the narrow end of eggplant and roll up; place in prepared baking dish, seam side-down. Repeat with remaining eggplant slices; arrange in a single layer in dish. Spoon remaining 1/2 cup of sauce and remaining tablespoon of Parmesan over eggplant. Bake until sauce bubbles, about 10 to 15 minutes. Yields 2 pieces of rollatini per serving.

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