<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...

Balsamic Grilled Veggies

This recipe is FABULOUS!!! Veggies are a staple in my house! I was never a veggie eater as a kid but, now I just can't seem to get enough of them! Who doesn't want a new recipe and this is great for any season!!<br /> <br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3JCRZKxL0XKL9RJrBnbxxN0_dvCCzL_ZqcNjfS9lJzyqHa40NH_M4921hUVLB1agl7pPbno-0Ebh17nqOYQGXakPBr-daBNz2Y2_rZd9z4qlU2eYppWJkjFZCGL_IbVNwp6orOl4omDV1/s1600/grilled-vegs.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3JCRZKxL0XKL9RJrBnbxxN0_dvCCzL_ZqcNjfS9lJzyqHa40NH_M4921hUVLB1agl7pPbno-0Ebh17nqOYQGXakPBr-daBNz2Y2_rZd9z4qlU2eYppWJkjFZCGL_IbVNwp6orOl4omDV1/s640/grilled-vegs.jpg" width="640" /></a><br /> <br /> <br /> <u>Recipe</u><br /> <br /> 3/4 cup balsamic vinegar<br /> 1/4 cup olive oil<br /> 2 clove garlic, minced<br /> 1/2 teaspoon dried basil (or use 2 tsp fresh)<br /> 1/2 teaspoon dried thyme (or use 2 tsp fresh)<br /> 1/2 teaspoon Florida Seasoned Pepper or Ms. Dash Onion and Herb<br /> 1/4 teaspoon Sea Salt<br /> 1 pound thin asparagus, trimmed<br /> 1 large red bell pepper, cut into 1/2-inch-wide strips<br /> 1 large yellow bell pepper, cut into 1/2-inch-wide strips<br /> 1 container of Mushrooms<br /> 1/2 of a large yellow onion<br /> <br /> Combine all ingredients in a zip top bag. Marinate for a 30+ minutes, turning the bag occasionally to make sure all of the veggies get a good soak. Remove the vegetables from the marinade and save the liquid for later. Grill the vegetables over medium-high heat until they are tender (about 10 minutes). You can brush the veggies with the reserved liquid if your heart desires!! I ate them cold the next day in an Ezekial wrap with some sliced advocado and a dash of greek yogurt!! Muy Bueno!!<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><br /> <br /> Enjoy!<br /> Alyssa XXOO <br /> <br />

Balsamic grilled veggies, clean eating, clean eating recipes, clean side dishes, vegetarian

Balsamic Grilled Veggies

This recipe is FABULOUS!!! Veggies are a staple in my house! I was never a veggie eater as a kid but, now I just can't seem to get enoug...