Eggplant Caprese Stacks with Balsamic Glaze

 

Eggplant Caprese Stacks

Trader Joe’s grocery store has become a favorite destination for me to do my grocery shopping. Not only are the prices hard to beat, but I love their selection of prepared frozen items from their signature line. I rarely make eggplant, so when I came across these breaded eggplant cutlets at Trader Joe’s I had to buy them. They crisp up super quick in the oven and take all the work out of having to batter and coat your own eggplant cutlets. I knew they would be amazing in a caprese recipe. Traditionally, caprese type salads are made with mozzarella, tomato and basil–so the crispiness of the eggplant kicks it up a notch and makes it more of a hearty, satisfying dish. These eggplant caprese stacks with balsamic glaze would make a terrific side dish to just about any entree or a delicious vegetarian entree option.

Print
Eggplant Caprese Stacks wit Balsamic Glaze

Yield: 4 stacks

Eggplant Caprese Stacks wit Balsamic Glaze

Ingredients

  • For Glaze:
  • 1/2 c balsamic vinegar
  • 2 tbsp brown sugar
  • For Eggplant Stacks:
  • 8 eggplant cutlets (trader joes brand)
  • 2 large tomatoes, sliced to 1/4 inch thick slices
  • 1 large mozzarella ball, sliced into 1/4 inch thick slices
  • 8 basil leaves
  • Sea salt and black pepper

Instructions

  1. To Make Glaze:
  2. Combine ingredients over med/low heat in a small saucepan. Stir until sugar dissolves.
  3. Bring to a low boil. Reduce heat and simmer 20 minutes or until thickened.
  4. Pour into a container and refrigerate at least 2 hours.
  5. For Stacks:
  6. Cook eggplant cutlets in oven until crispy and lightly browned. Allow to cool slightly.
  7. Layer slices of eggplant, tomato, mozzarella and basil. Repeat and then create another stack. Season with salt and pepper.
  8. Drizzle with balsamic glaze before serving.
http://freshandfit.org/eggplant-caprese-stacks-with-balsamic-glaze/

Eggplant Caprese Stacks 1

Cheesy Jalapeño Corn Burgers

Cheesy Jalapeno Grit Burger

Creating fresh takes on burger recipes is one of my favorite things to do during the warmer months. I often see a variety of burger options at the grocery store in the meat department. Those are great in a pinch, but when I have a little extra time, I like to create my own hand crafted burgers. This one came to me when I was trying to think of new ways to use corn meal. I found it to be the perfect binder in this recipe for cheesy jalapeño corn burgers.

Image 3

The corn meal creates an almost crispy outside to the burger, which I loved. The meat in this recipe is sort of an afterthought. I wanted the other ingredients to be the stars of the show, so instead of using beef, I used ground chicken. These burgers are delicious on their own with a little spicy mayonnaise (I use mayo mixed with a little chipotle in adobo sauce) on top served alongside grilled hearts of  romaine or your choice of veggie.

Print
Cheesy Jalapeño Corn Burger

Yield: 4-6 burgers

Cheesy Jalapeño Corn Burger

Ingredients

  • 1 lb ground chicken
  • 1/2 c corn kernels, thawed
  • 1/2 c cornmeal
  • 1 tbsp jalapeño, minced
  • 1 tsp garlic, pressed into a paste
  • 1/3 c red onion, finely chopped
  • 1 c shredded cheddar cheese
  • 1 egg, lightly beaten

Instructions

  1. Preheat grill to 400 degrees. Combine ingredients in a large bowl. Mix well to combine.
  2. Form into patties.
  3. Place on grill. Cook 10 minutes, flip and cook ten minutes longer.
http://freshandfit.org/cheesy-jalapeno-corn-burgers/

Strawberry-Kiwi Cream Cheese Tart

Strawberry Kiwi Cream Cheese Tart Main Image

Warmer weather and chilled desserts go hand in hand. This weekend I am having my mom and stepdad over for a BBQ. I wanted to create a dessert for us to enjoy after dinner that would feel Spring-like. I have been making this oat crust for all sorts of dessert recipes from protein pie to piña colada bars. It is safe to say that it has become my go-to crust recipe for desserts. I like it because it is full of fiber and taste like cookies, providing a nice crumbly texture for just about any filling or topping. I thought it would make the perfect base to be topped with a lightly sweetened cream cheese filling and fresh strawberries and kiwi. I hope you enjoy this strawberry kiwi cream cheese tart as much as we will!

 

Print
Strawberry-Kiwi Cream Cheese Tart

Strawberry-Kiwi Cream Cheese Tart

Ingredients

  • FOR CRUST
  • 1 c oat flour
  • 1/4 c old fashioned oats
  • 1/4 c cane sugar
  • 1/2 c melted butter
  • FILLING
  • 2 16 oz packages cream cheese at room temperature
  • 1 tbsp vanilla extract
  • 1/3 c powdered sugar
  • 2 tbsp unsweetened almond milk
  • TOPPING
  • 2 c thinly sliced strawberries
  • 1 c thinly sliced kiwi

Instructions

  1. Preheat oven to 350. Grease a tart or pie pan.
  2. Combine oat flour, butter and sugar in a mixing bowl. Mix until combine and moistened.
  3. Press crust mixture into pan using hands.
  4. Bake 20-25 minutes or until light golden brown. Remove from oven. Cool at room temperature.
  5. Using a hand mixer, beat together cream cheese, powdered sugar, almond milk and vanilla until smooth.
  6. Spread cream cheese filling over crust.
  7. Top with sliced kiwi and strawberries. Refrigerate 2 hours. Slice and serve.
http://freshandfit.org/strawberry-kiwi-cream-cheese-tart/

Image 5

Olive Oil and Tangerine Muffins with Chia Seeds

Olive Oil and Tangerine Muffins

Fruit infused muffins are a delicious way to use fresh fruit of the season. Using the zest and the juice of the fruit, in this case tangerines, adds a ton of flavor and aroma to muffins. Chia seeds are a nice switch from traditional poppyseed. Chia seeds are a great source of plant based protein and fiber. I also typically use oat flour, which I grind out of old fashioned oats in my food processor, to create the base for my muffins. It is a super simple way to create you own fresh ground flour.

The shining star in this recipe is the use of olive oil rather than butter. Most people don’t typically reach for olive oil for baking, but trust me, it is a terrific fat substitute. I used a premium extra virgin olive oil by Oilio. Oilio is a family owned company and their oil is single sourced in Southern Kalamata Greece. The olive oil gives these muffins a super moist texture while amping up the good for you fatty acids, making for a muffin that is equally delicious as it is healthy.

Print
Olive Oil and Tangerine Muffins with Chia Seeds

Olive Oil and Tangerine Muffins with Chia Seeds

Ingredients

  • 1 c oat flour
  • 1 c old fashioned oats
  • 1/2 c olive oil
  • 2 eggs
  • 1/2 c unsweetened almond milk
  • 1/3 c tangerine juice or orange juice
  • 2 tbsp tangerine zest or orange zest
  • 1/3 c cane sugar
  • 1 tsp baking powder
  • 2 tbsp chia seeds

Instructions

  1. Preheat oven to 350 and line a muffin pan with paper liners.
  2. Combine oat flour, oats, sugar and baking powder. Stir to combine.
  3. In a separate bowl, whisk eggs, add olive oil, almond milk, tangerine juice, tangerine zest. Stir to combine.
  4. Pour wet ingredients into dry. Stir. Add chia seeds and stir once more.
  5. Use a 1/4 cup measuring scoop to pour batter into muffin pan.
  6. Bake for 35 minutes.
http://freshandfit.org/olive-oil-and-tangerine-muffins-with-chia-seeds/

IMAGE 3