Mini Eggplant Pizzas

Yield: 5

1 eggplant; cut into ½ inch thick slices
¾ cup tomato sauce
½ cup mozzarella cheese
1 Tbsp olive oil
1 Tbsp fresh basil
garlic salt and pepper to taste

1. Preheat oven to 375 degrees F. Spread eggplant slices on a greased cookie sheet and brush olive oil on each slice and then sprinkle garlic salt and pepper. Bake eggplant slices for 12 minutes. Let cool and leave oven on.

2. Top each eggplant with tomato sauce, cheese, and fresh basil. Put back in oven until cheese is melted.

Spicy Baked Sweet Potato Fries with a Low-Fat Spicy Garlic Sauce

20131026-151315.jpgYield: 8


2 large Sweet Potatoes; peeled and sliced into 1/4 inch long slices
1 tsp cayenne pepper
1 tsp paprika
½ tsp onion powder
pinch of chili flakes
pinch of salt and pepper
2 Tbsp olive oil

1. Preheat oven to 400 degree F. In a large bowl, mix the potatoes, oil, and seasons in a bowl until evenly coated. (I like to put sliced potatoes in a gallon zip-lock bag for an even coat).

2. Line a baking sheet with parchment paper and spread sweet potatoes in a single layer. Be sure NOT to overcrowd potatoes (or they will not get crunchy!!!)

3. Bake for 25 minutes or until golden brown; turn occasionally.

Low-Fat Garlic Dipping Sauce

½ cup non-fat plain yogurt
½ cup low-fat sourcream
1 garlic; chopped
½ tsp paprika
1 tsp cayenne pepper
¼ cup chopped green onions
garlic salt and pepper to taste

1. Mix all ingredients in a bowl, mix and serve with fries! Easy!

French Onion Soup

20131026-150522.jpgYield: 6-8


6 yellow onions; peeled and thinly sliced
2 Tbsp olive oil
1 Tbsp butter
4 cups of Beef Broth
¾ cup dry white wine
8 thick slices of swiss cheese
8 toasted French or sour dough bread slices
1 bay leaf
1 sprig fresh thyme

1. In a large saucepan, sauté the onions in the olive oil and butter on medium high heat until well browned, but not burned, about 30-40 minutes (or longer).

2 Add beef broth, white wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.

3. Toast the bread slices and with a ladle, add soup to oven-safe soup bowls and top with toasted bread and a slice of cheese. Broil for 5 minutes, or until golden brown. Serve and enjoy!

Pumpkin Spice Donuts

Yield: 8


1 can Pillsbury® Grands!® Flaky Layers refrigerated biscuits (8 biscuits)
½ cup canola oil (or vegetable oil)
¼ cup white sugar
2 Tbsp brown sugar
2 tsp pumpkin pie spice
1 ½ tsp cinnamon

1. Preheat oven to 325. In 2-quart saucepan, heat oil over medium heat.
2. Separate dough into 8 biscuits. Using small round lid or cookie cutter, cut hole in center of each biscuit.
3. In a bowl, mix together sugars, pumpkin pie spice, and cinnamon.
4. Gently place 2 or 3 biscuits in hot oil. (Biscuit holes can also be fried!) Fry on one side until light brown. With tongs, gently turn each biscuit over; fry until other side is light brown. Make sure donuts are still doughy in the middle. Remove doughnuts from oil; immediately dip into pumpkin sugar spice mix. Place doughnuts on baking sheet and bake for 7 minutes. Place in cooling rack; cool 3 to 5 minutes and serve!

*For additional flavor, you can dip donuts in sugar mixture after they are done baking!

Mexican Style Stuffed Bell Peppers

Yield: 3


3 medium red or green peppers
½ pound lean turkey meat
1 package of Mexican taco seasoning
½ chopped white onion
1 green onion
½ salt
½ pepper
1/3 cup reduced fat Mexican cheese

1. Preheat oven to 375. Wash peppers, cut tops off, remove seeds and put into baking dish.20131026-150120.jpg

2. In a large bowl, add turkey meat, chopped onions, taco seasoning, salt, pepper, and cheese. Mix until combined and stuff evenly into peppers.

3. Bake for 50 minutes and serve! I like to add sprinkle of cheese during the last 5 minutes!