New Fit Cuisine Recipes

Last weeks fit cuisine involved another creative soup idea and some vegetarian favorites. This was the first time I used baby raviolis. They turned out great and make a complete meal. Also I just read that eggplant is good for the skin...who knew. So know I have made a soup that is completely good for the skin. So lets get started on these healthy meals. Eggplant and Ravioli Soup Ingredients: 1 (28 oz) can Crushed Tomatoes with Basil 4 cups of low sodium Vegetable Broth 2 cups Water 1 Eggplant (zebra peeled and sliced) 1 TBSP Olive Oil 2 TBSP (I Can't Believe Its Not Butter) 2 TBSP minced Garlic Dash of black pepper 1 Package of tiny raviolis (found in fresh food section of market) In a medium size soup pot low heat your oil and butter. While that is setting up peel and chop your eggplant. Add it to the pot along with your garlic and let it start to get soft. Pour your crushed tomatoes, broth and water. Let the entire pot simmer for about 5-10 minutes or until the eggplant is soft. Wait to add the pasta till the entire soup is complete. You don't want to have ravioli that burst and ruin the soup. Turn the soup to low and add the pasta. Simmer for 5 minutes and turn off heat letting it sit and cook. Serves about 6-8 (1 cup servings) Tips: You can add any vegetable you want to this (broccoli, Zucchini, Squash). I actually added a few sliced of zucchini and it was great. This can be lunch or dinner, with a salad. Zucchini Boats Ingredients: 3 Zucchini sliced in half ½ lb of ground turkey 3 Tbsp Quinoa (cooked) 1 Tbsp olive oil 2 Squirts of pesto Jarred marinara 3 chopped roasted peppers 1 palm full of baby spinach chopped Handful of low fat mozzarella (shredded) Preheat the oven to 400 degrees. In a sauté pan heat up oil, cook your ground turkey, peppers, spinach, and quinoa till turkey is no longer pink. Add you marinara (till the mixture is just about coated) and pesto; stir together. While that is finishing up scoop out your sliced zucchini halves (make sure you leave a bit of flesh on the bottom for flavor and texture) and place on a sprayed baking sheet. Once they are hollow place your meat mixture inside the boats, pour a Tbsp of marinara on top and sprinkle with a bit of cheese. Place in the oven for about 20 minutes and serve. Tips: I placed the boats on top of quinoa with roasted peppers, sun dried tomato pesto, and artichokes chopped. It was a great complete to the dish. Sauteed Zucchini, Eggplant and White Beans with Whole Wheat Pasta Ingredients: 1 Zucchini (sliced) 1/2 cup diced eggplant 1 tsp minced garlic 1/2 cups Small White Beans (rinsed) 1 tsp sun dried tomato pesto 4 sliced cherry tomatoes dash of grated Parmesan 1 TBSP olive oil 1 14 oz box whole wheat or whole grain pasta In a pot boil your pasta water. In a saute pan heat your garlic, oil and toss in the zucchini and eggplant. Let the whole mixture cook till the vegetables are tender. Add your cherry tomatoes and pesto spread stirring occasionally. Cook up your pasta according to box and drain when complete. By this time the vegetables should be done and you can toss in the beans. Heat on medium low for about 5 minutes, drain the pasta and pour the mixture over you grains. Sprinkle the Parmesan cheese, toss and serve. Tips: This dish is considered a complete vegetarian meal. You get protein from the beans, all your vitamin enriched nutrients from the vegetables, and whole grains as well. The reason you put the beans in last is because they tend to cook up really quick and break apart. I like to serve my beans whole. If you don't like beans you can leave it out or add your favorite protein. (chicken, shrimp)