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dinner bruschetta with eggplant raguRecipe from Fitness
27/12/2015

dinner bruschetta with eggplant ragu
Recipe from Fitness

27/12/2015

(2) dinner bruschetta with eggplant ragu
Recipe from Fitness

1 1 pound eggplant, peeled and cut into 3/4-inch pieces
1 tablespoon olive oil
1 cup chopped onion
4 cloves garlic, minced
1 28 ounce can diced tomatoes
1 15 ounce can cannellini beans, drained and rinsed
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup basil leaves, thinly sliced
4 slices 2-inch sourdough or French bread
1 cup shredded reduced-fat mozzarella
2 tablespoons grated Parmesan

directions
1.
Preheat the oven to 450 degrees F. Coat a baking pan with the cooking spray. Place the eggplant in pan in a single layer; coat with cooking spray and roast until tender, 25 to 28 minutes.
2.
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook 5 minutes or until soft, stirring occasionally. Add roasted eggplant and the tomatoes, beans, oregano, thyme, salt and black pepper; cook 20 minutes; stir occasionally. Remove from heat and stir in the basil.
3.
Mist a baking sheet with cooking spray and place the bread on it. Top bread with 1/2 cup of the mozzarella and put it in the 450-degree oven until cheese is melted, about 5 minutes. Remove toasted bread slices from oven and divide three quarters of the eggplant topping among them. Top bread with remaining mozzarella and the Parmesan; cook 2 to 3 minutes more or until cheese is melted. Serve with remaining topping spooned around the bruschetti.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 331, Fat, total (g) 10, sat. fat (g) 4.2, carb. (g) 49, fiber (g) 13, pro. (g) 19, Percent Daily Values are based on a 2,000 calorie diet

We’re promoting come January 1, strong proponents of taking little steps to make your diet more nutritious. Enter the th...
27/12/2015

We’re promoting come January 1, strong proponents of taking little steps to make your diet more nutritious. Enter the theme of our January BriOnsioSeph recipe posts: . Rather than overhauling your entire eating plan, focus on making just one change per recipe to “healthify” your menu. Follow along all month long for refreshing recipes that your whole family will enjoy.

Inspired to get started a bit early? Here are 2 healthy recipes so satisfying that you won’t feel like you’re missing a thing.

(1) CRUNCH TIME VEGGIE WRAP

1. ingredients shop kitchen ▾
1 light flatbread original wrap, such as Flatout® brand
1/4 medium avocado, peeled
1/8 teaspoon lime juice
1 medium carrot, cut into thin bite-size strips
1/4 small cucumber, cut into thin bite-size strips
1/4 small red sweet pepper, seeded and cut into thin bite-size strips
1 tablespoon crumbled feta cheese

directions
1.
Place wrap on a work surface. In a small bowl, mash together avocado and lime juice. Spread mixture over the wrap.
2.
Arrange carrot, cucumber, and red pepper strips on top of the avocado mixture, leaving about 2 inches of space at each end of the wrap.
3.
Sprinkle with feta cheese; roll up into a spiral. Serve immediately or cover and chill for up to 4 hours. If desired, cut in half diagonally.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 211, Fat, total (g) 10, chol. (mg) 8, sat. fat (g) 2, carb. (g) 28, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 14, sugar (g) 5, pro. (g) 12, vit. A (IU) 11127.16, vit. C (mg) 54.32, Thiamin (mg) 0.1, Riboflavin (mg) 0.21, Niacin (mg) 1.78, Pyridoxine (Vit. B6) (mg) 0.35, Folate (µg) 64.51, Cobalamin (Vit. B12) (µg) 0.18, sodium (mg) 471, Potassium (mg) 488, calcium (mg) 100.97, iron (mg) 2.16, Vegetables () 2, Starch () 1, Lean Meat () 1, Fat () 1, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet

09/04/2015

Partners ,have found a nice shop where we can be conducting our busines.

INGREDIENTS2 cups cooked and shredded chicken¼ cup buffalo sauce¼ cup ranch4 oz cream cheese½ cup monterey jack cheese½ ...
10/10/2014

INGREDIENTS
2 cups cooked and shredded chicken
¼ cup buffalo sauce
¼ cup ranch
4 oz cream cheese
½ cup monterey jack cheese
½ cup bleu cheese crumbles
2 Tablespoons green onions
8-10 small flour tortillas
INSTRUCTIONS
1. Preheat oven to 425 and prepare a baking
sheet by lining it with foil and spraying it
with cooking spray. Set aside.
2. Soften the cream cheese in the microwave
for about 15-20 seconds. In a mixing bowl,
combine cream cheese, chicken, buffalo
sauce, ranch, monterey jack cheese, bleu
cheese, and green onions.
3. Add about 3 Tablespoons of the chicken
mixture about 1 inch from the edge of the
flour tortilla. Roll it up and place it seam
side down on the baking sheet. Repeat with
each one and place about 1 inch apart not
touching each other on baking sheet.
4. Bake for 15-20 minutes or until the tortilla
is lightly browning around the edges. Serve
with sour cream, ranch, or your favorite sauce

10/10/2014

There is indeed power in food

Buy and....
09/10/2014

Buy and....

Do you Love Popcorn????
09/10/2014

Do you Love Popcorn????

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Tuesday 08:30 - 18:00
Wednesday 08:30 - 18:00
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Friday 08:30 - 18:00

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