Baked Eggplant “Fries”

INGREDIENTS:

  • 1 large eggplant
  • 1 tbsp corn starch
  • Olive oil spray (or regular cooking spray)
  • Salt and pepper
  • Paprika and garlic powder (or any other seasonings)

INSTRUCTIONS:

  • Preheat oven to 425
  • Peel eggplant with vegetable peeler and slice into uniform fries (about 1/2 inch thick)
  • In a large bowl, add eggplant “fries” and spray with olive oil.  Toss to coat the eggplant evenly
  • In a small bowl mix cornstarch, salt and pepper, and desired seasonings
  • Add seasoning and corn starch mix to eggplant.  Toss to coat
  • Spray a baking sheet with cooking spray to prevent sticking
  • Bake at 425 for approximately 20 minutes
  • After 20 minutes, flip eggplant “fries”
  • Bake an additional 20 minutes

This recipe yeilds two servings
Points Plus value is 2pp per serving

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Breakfast Egg Muffins

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INGREDIENTS:

  • 2 cups egg beaters egg whites
  • 3/4 cup cooked spinach (frozen is fine too)
  • 3/4 cup light cheese (I used Trader Joe’s lite shredded cheese – any lite/low fat cheese will work)
  • 8 spears roasted asparagus
  • 2 servings Harris Teeter brand spicy jalapeno skinless chicken sausage
  • salt and pepper to taste
  • garlic powder and paprika to taste

INSTRUCTIONS:

  • Preheat oven to 375
  • Chop asparagus into bite sized pieces and crumble chicken sausage
  • With kitchen shears or knife, cut up spinach into bite sized pieces (if necessary)
  • In a large bowl, mix all ingredients together
  • Add salt, pepper, garlic powder and paprika to taste
  • Spray a 12 muffin tin (or silicone) with cooking spray
  • Divide mixture into muffins
  • Bake at 375 for 30 minutes
  • Remove and let cool

This recipe yeilds twelve servings
Points Plus value is 2pp per serving (or 3pp for two muffins!)