<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeo5ZBJ4OU5pWFCK8ENQ3mmOH-0n5qZ8_S0g-ZA8CnPv8qVLFGErJvAmdyaQp8f1eSJaNUuaf6nGgSBUBYrj60GF0OYgM04viAKGfZln6R7VrjDQ0-e26QmUbKBgiOLxOv87nnF1KE8QK/s1600/Eggplant-Parmesan-300x248.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeo5ZBJ4OU5pWFCK8ENQ3mmOH-0n5qZ8_S0g-ZA8CnPv8qVLFGErJvAmdyaQp8f1eSJaNUuaf6nGgSBUBYrj60GF0OYgM04viAKGfZln6R7VrjDQ0-e26QmUbKBgiOLxOv87nnF1KE8QK/s1600/Eggplant-Parmesan-300x248.jpg" /></a></div> <h2 style="background-color: white; color: #2b5b61; font-family: myriad-pro, 'Droid Sans', Arial, Tahoma, Verdana, san-serif; font-size: 22px; line-height: 22px; margin: 0px 0px 5px; padding: 0px; text-shadow: rgb(219, 219, 219) 1px 1px 0px;"> <br /></h2> <h2 style="background-color: white; color: #2b5b61; font-family: myriad-pro, 'Droid Sans', Arial, Tahoma, Verdana, san-serif; font-size: 22px; line-height: 22px; margin: 0px 0px 5px; padding: 0px; text-shadow: rgb(219, 219, 219) 1px 1px 0px;"> Recipe for Eggplant Parmesan with Bulgar<span style="color: red;"> </span>and Pine Nuts</h2> <div style="background-color: white; color: #333333; font-family: myriad-pro, Arial, Tahoma, Verdana, sans-serif; font-size: 13px; line-height: 20px; margin-bottom: 1em; margin-top: 1em; padding: 0px;"> <span style="color: purple;"><strong>Ingredients</strong></span><br />Olive oil cooking spray<br />3 large egg whites, lightly beaten<br />3/4 c whole-wheat panko or bread crumbs<br />6 tbsp grated low-fat Parmesan cheese<br />1 1/2 tsp dried oregano<br />1 tsp garlic powder<br />1/4 tsp sea salt<br />2 globe eggplants<br />1 1/3 c low-sodium chicken broth<br />1 cup bulgar<br />2 medium tomatoes, cut into large chunks<br />1 tbsp tomato paste<br />2 cloves garlic<br />12 large basil leaves, divided<br />1 c shredded part-skim low-moisture mozzarella cheese<br />2 tbsp pine nuts</div> <div style="background-color: white; color: #333333; font-family: myriad-pro, Arial, Tahoma, Verdana, sans-serif; font-size: 13px; line-height: 20px; margin-bottom: 1em; margin-top: 1em; padding: 0px;"> <strong><span style="color: purple;">Directions</span></strong><br />1. Preheat oven to 425 degrees. Coat two rimmed baking sheets with cooking spray. Set aside.</div> <div style="background-color: white; color: #333333; font-family: myriad-pro, Arial, Tahoma, Verdana, sans-serif; font-size: 13px; line-height: 20px; margin-bottom: 1em; margin-top: 1em; padding: 0px;"> 2. Place egg whites in a shallow bowl. In another shallow bowl combine panko, Parmesan, oregano, garlic powder and salt. Trim ends off eggplants and cut each eggplant crosswise into three-quarter inch slices. One at a time, dip eggplant slices in egg whites, then panko mixture, arranging coated slices on prepared baking sheets. Bake until eggplants are tender and golden brown, about 25 minutes.</div> <div style="background-color: white; color: #333333; font-family: myriad-pro, Arial, Tahoma, Verdana, sans-serif; font-size: 13px; line-height: 20px; margin-bottom: 1em; margin-top: 1em; padding: 0px;"> 3. Meanwhile, in a medium saucepan over high heat, bring chicken broth to a boil. Stir in bulgar, cover, turn off heat and set aside for 30 minutes.</div> <div style="background-color: white; color: #333333; font-family: myriad-pro, Arial, Tahoma, Verdana, sans-serif; font-size: 13px; line-height: 20px; margin-bottom: 1em; margin-top: 1em; padding: 0px;"> 4. While the eggplant is cooking and the bulgar is softening, combine tomatoes, tomato paste, garlic and eight basil leaves in a food processor and pulse to make a chunky sauce. Transfer to a small sauce pan over medium heat. Bring to a boil, reduce to a simmer and cook, stirring occasionally, until sauce has thickened slightly, 8 to 10 minutes.</div> <div style="background-color: white; color: #333333; font-family: myriad-pro, Arial, Tahoma, Verdana, sans-serif; font-size: 13px; line-height: 20px; margin-bottom: 1em; margin-top: 1em; padding: 0px;"> 5. Remove eggplant from oven and preheat broiler. Arrange an oven rack about 8  inches from heating element.</div> <div style="background-color: white; color: #333333; font-family: myriad-pro, Arial, Tahoma, Verdana, sans-serif; font-size: 13px; line-height: 20px; margin-bottom: 1em; margin-top: 1em; padding: 0px;"> 6. Spoon tomato sauce over eggplant slices, dividing it evenly. Sprinkle mozzarella over tomato sauce, dividing it evenly. Use a spatula to place six eggplant slices on top of six others, making six two-slice stacks on one baking sheet. Broil until mozzarella is browning on top and melted in the middle, about three minutes.</div> <div style="background-color: white; color: #333333; font-family: myriad-pro, Arial, Tahoma, Verdana, sans-serif; font-size: 13px; line-height: 20px; margin-bottom: 1em; margin-top: 1em; padding: 0px;"> 7. Meanwhile, chop or thinly slice the remaining four basil leaves. Stir basil and pine nuts into bulgar. Serve alongside the eggplant.</div> <div> <br /></div>

21 day fix meal plan, bake healthier, clean eating, Clean eating dinners, dinner, eggplant, health and fitness, meal plan, Recipes, vegetarian, veggies

Recipe for Eggplant Parmesan with Bulgar   and Pine Nuts Ingredients Olive oil cooking spray 3 large egg whites, lightly beaten 3/4 c...

Gluten- Free Cheesy Veggie Pasta Bake

If you can't have gluten, you can still enjoy this cheesy pasta dish. It's not made with gluten-free pasta  oh no! It's made with spaghetti squash and other veggies, which means you can load on the cheese and still enjoy a low-calorie (around 200), ooey-gooey, cheesy bowl of steamy pasta. You'll never even realize it's gluten-free!<br /> <br /> <img class="inline center" src="http://media34.onsugar.com/files/2011/11/45/2/192/1922729/4421ebbe70c21217_gluten-free-pasta-bake.jpg" /><br /> Gluten-Free Cheesy Veggie "Pasta" Bake<br /> <br /> <br /> <div class="recipe-section">Ingredients</div>1 whole spaghetti squash<br /> 2 tablespoons olive oil<br /> 1 red pepper, diced<br /> 1 zucchini, diced<br /> 1 carrot, shredded<br /> 2 cloves garlic, minced<br /> 1 tomato, diced<br /> 16 ounces tomato sauce<br /> 4 ounces shredded mozzarella cheese<br /> 1/4 cup shredded Parmesan<br /> <br /> <div class="recipe-section">Directions</div><br /> Preheat oven to 350 degrees.<br /> <br /> Poke spaghetti squash all over with a knife and cook in the microwave for eight to 12 minutes until soft. If you don't have a microwave, place the poked squash on a baking pan and bake at 375 degrees for 45 to 60 minutes. While that's cooking, add the oil, garlic, pepper, zucchini, and carrots to a pan, cooking over medium heat. <img class="inline" src="http://media33.onsugar.com/files/2011/11/45/2/192/1922729/ed4fe37e78b0c398_veggies.jpg" /><br /> <br /> Cut the squash in half, scoop out the seeds, and with a fork, scrape the flesh from the peel. It should flake off easily in strings, resembling spaghetti. Place the spaghetti squash flesh in a casserole dish. Add the cooked veggies, diced tomato, sauce, and most of the cheese and mix well. Sprinkle leftover cheese on top and bake for 30 minutes or until the cheese is bubbly. <br /> <br /> Allow to cool for five minutes, serve, and enjoy!<div style="float: right; margin: 4px;"><a href="javascript:void((function(){var%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)})());"><img alt="Pin It" class="aligncenter" src="http://img.photobucket.com/albums/v419/green_tea/pin.jpg" /></a></div>

clean eating, Clean eating dinners, clean eating recipes, gluten free cheesy veggie pasta bake, Gluten Free meals

Gluten- Free Cheesy Veggie Pasta Bake

If you can't have gluten, you can still enjoy this cheesy pasta dish. It's not made with gluten-free pasta  oh no! It's made wit...

Grilled pineapple turkey burgers

<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioF0gN_VtAIA5h95dtuAH6IoTNuDVdBiWIPWYa5niiCFu1uegGPlsurTr576hW54If5oRBM6U4pNSFuEEm8-jKdGuquMuYrDDTN65e2sYXn4khuOBcHdvXKkSgYI-QUNNe8VAaGB7ho8W8/s1600/grilled+pineapple.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioF0gN_VtAIA5h95dtuAH6IoTNuDVdBiWIPWYa5niiCFu1uegGPlsurTr576hW54If5oRBM6U4pNSFuEEm8-jKdGuquMuYrDDTN65e2sYXn4khuOBcHdvXKkSgYI-QUNNe8VAaGB7ho8W8/s320/grilled+pineapple.jpg" width="320" /></a></div> Courtesy of muscle and fitness hers magazine<br /> <br /> <b>GRILLED PINEAPPLE TURKEY BURGERS</b><br /> <u>Ingredients:</u><br /> 20-oz package extra lean ground turkey<br /> 2 TB liquid aminos (such as Bragg)<br /> ¼ cup red bell pepper, chopped<br /> ¼ cup <span style="color: black; font-family: Arial;">red onion</span>, chopped<br /> ¼ tsp ground <span style="color: black; font-family: Arial;">black pepper</span><br /> 1 tsp thyme seasoning<br /> 4 <span style="color: black; font-family: Arial;">pineapple slices</span>, approx 1/2 inch thick <br /> <u>How to Prepare</u><br /> 1. Preheat the grill to medium-high. <br /> 2. Combine ground turkey, liquid aminos, pepper, onion, black pepper, and thyme in large bowl and mix thoroughly until all ingredients are well distributed.<br /> 3. Divide turkey mixture into 4 equal portions and form into <span style="color: black; font-family: Arial;">burger patties</span><br /> 4. Put on a plate; grab the 4 pineapple slices and head to the grill.<br /> 5. Place the burgers and the pineapple slices on the grill (the pineapple will cook for the same amount of time as the burgers to soften up and get that yummy <span style="color: black; font-family: Arial;">smokey flavor</span>. <br /> 6. After approximately 8 minutes, flip the burgers and the pineapple slices (the underside should be nice and brown).<br /> 7. After approximately 4 minutes, place one pineapple slice onto the top of each burger.<br /> 8. Cook for an additional 3-5 minutes, or until burgers are <span style="color: black; font-family: Arial;">cooked</span> thoroughly and no longer pink in the center.<br /> 9. Turn off the grill. Using a long spatula, carefully remove the burgers from the grill (don’t lose those pineapples!) and onto a plate.<br /> 10. Eat ‘em up! Yum!! Enjoy<br /> <img alt="slimpickinslogo.jpg" height="136" src="http://www.muscleandfitnesshers.com/sites/muscleandfitnesshers.com/files/u11/slimpickinslogo.jpg" style="float: right; padding: 5px;" width="175" /><u>NUTRITION DATA</u><br /> Per burger (makes 4 burgers): 185 calories, 33 grams protein, 9 grams carbohydrates, 2 grams <br /> <div style="float: right; margin: 4px;"> <a href="javascript:void((function(){var%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)})());"><img alt="Pin It" class="aligncenter" src="http://img.photobucket.com/albums/v419/green_tea/pin.jpg" /></a></div>

Clean eating dinners, clean eating recipes, Grilled pineapple turkey burgers

Grilled pineapple turkey burgers

Courtesy of muscle and fitness hers magazine GRILLED PINEAPPLE TURKEY BURGERS Ingredients: 20-oz package extra lean ground turkey 2 T...

Turbofire Chili

<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii0QD22aZIV3HVnxYM5a0Dvj3KNQx-DD4yJN2qV8E86GfQvZtagUyRbevi-EA02SohYzOkvUZIgt_tScX2F568_XsXsRanp2ezFo8NpqsFWcr8OgWC1uMiqwyEM4AoUP6vxIiCmfFnKWFM/s1600/HeartyTurkeyChili_n_lg-17833_150x150.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii0QD22aZIV3HVnxYM5a0Dvj3KNQx-DD4yJN2qV8E86GfQvZtagUyRbevi-EA02SohYzOkvUZIgt_tScX2F568_XsXsRanp2ezFo8NpqsFWcr8OgWC1uMiqwyEM4AoUP6vxIiCmfFnKWFM/s320/HeartyTurkeyChili_n_lg-17833_150x150.jpg" width="150" /></a><br /> <div class="MsoNormal" style="margin: 0in 0in 10pt;"> <b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Calibri;">Turbo Fire Chili Recipe<o:p></o:p></span></u></b></div> <br /> <div class="MsoNormal" style="margin: 0in 0in 10pt;"> <b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Ingredients:<o:p></o:p></span></b></div> <br /> <div class="MsoNormal" style="margin: 0in 0in 10pt;"> <span style="font-family: Calibri;">1 lb lean ground turkey<o:p></o:p></span></div> <br /> <div class="MsoNormal" style="margin: 0in 0in 10pt;"> <span style="font-family: Calibri;">1/2 cup diced tomatoes<o:p></o:p></span></div> <br /> <div class="MsoNormal" style="margin: 0in 0in 10pt;"> <span style="font-family: Calibri;">8oz whole kernel corn, canned<o:p></o:p></span></div> <br /> <div class="MsoNormal" style="margin: 0in 0in 10pt;"> <span style="font-family: Calibri;">1/2 onion, diced<o:p></o:p></span></div> <br /> <div class="MsoNormal" style="margin: 0in 0in 10pt;"> <span style="font-family: Calibri;">2 garlic cloves<o:p></o:p></span></div> <br /> <div class="MsoNormal" style="margin: 0in 0in 10pt;"> <span style="font-family: Calibri;">8oz black beans, canned<o:p></o:p></span></div> <br /> <div class="MsoNormal" style="margin: 0in 0in 10pt;"> <span style="font-family: Calibri;">8oz pinto, chili, or kidney beans, canned<o:p></o:p></span></div> <br /> <div class="MsoNormal" style="margin: 0in 0in 10pt;"> <span style="font-family: Calibri;">1tbsp tomato paste<o:p></o:p></span></div> <br /> <div class="MsoNormal" style="margin: 0in 0in 10pt;"> <span style="font-family: Calibri;">1 pkg <span style="mso-spacerun: yes;"> </span>Chili seasoning<o:p></o:p></span></div> <br /> <div class="MsoNormal" style="margin: 0in 0in 10pt;"> <span style="font-family: Calibri;">4 oz low-fat shredded cheddar cheese (optional)<o:p></o:p></span></div> <br /> <div class="MsoNormal" style="margin: 0in 0in 10pt;"> <b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Directions:<o:p></o:p></span></b></div> <br /> <div class="MsoNormal" style="margin: 0in 0in 10pt;"> <span style="font-family: Calibri;">Brown turkey. Drain and discard any fat. Place all ingredients except cheese into a slow cooker. Cook for 4 hours on low, or 2 hours on high. Top with 1 oz. cheese, if desired<span id="goog_1868075464"></span><span id="goog_1868075465"></span><o:p></o:p></span></div> <div style="float: right; margin: 4px;"> <a href="javascript:void((function(){var%20e=document.createElement('script');e.setAttribute('type','text/javascript');e.setAttribute('charset','UTF-8');e.setAttribute('src','http://assets.pinterest.com/js/pinmarklet.js?r='+Math.random()*99999999);document.body.appendChild(e)})());"><img alt="Pin It" class="aligncenter" src="http://img.photobucket.com/albums/v419/green_tea/pin.jpg" /></a></div> <div class="separator" style="clear: both; text-align: center;"> <br /></div>

Clean eating dinners, clean eating recipes, Turbofire Chili

Turbofire Chili

Turbo Fire Chili Recipe Ingredients: 1 lb lean ground turkey 1/2 cup diced tomatoes 8oz whole kernel corn, canned 1/2 oni...