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So Scrumptious, You’ll Want To Eat This With A Spoon

Last year I did something awesome. It may not seem like that big of a deal to others, and I certainly didn’t know at the time that it was going to rock my world. What I did was – I made eggplant dip for the first time in my life. I had never even thought of using eggplant this way, and I had my doubts about how it would turn out.

Somehow I wanted to give it a try, anyway, and it turned out better than any dip I had ever tried before! So it quickly became a staple at every game night and potluck I attended since.

It’s amazing how beautifully creamy this looks and tastes like, even though it is vegan and doesn’t have a bit of cream in it. I know the word “vegan” may scare off some people, but please, give this one a try! You may never go back to your old, sour cream/mayo/cheese dip recipe again.

This dip is also easy to prepare and you won’t have to chop anything. In fact, you could throw all the ingredients in a food processor to make it even easier!

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Quick Tip: Serve with chips, crackers or even as a yummy spread on your sandwich.

I first tasted baked salmon at the first birthday of the son of my former boss. I was skeptical aft first because it smelled so strong I felt like it was going to swallow me whole. I was glad I did have a taste, though. It was one of the best dishes I have ever tasted. This baked salmon had lots of garlic on it (which explained the super strong smell), but there was also cheese in there that balanced the somewhat spicy taste of garlic. It was also topped with roasted nuts that gave it a kick and a hint of that nutty flavor. I wasn’t able to ask for the recipe back then, so I’ve been searching for something similar ever since.

This recipe that I found over at Betty Crocker tastes far different from my first baked salmon. But it tastes really good in its own way and I am pretty sure that it will have your mouth water in no time. It has a multitude of flavors going on in there and it’s quite healthy too with all the vegetables included in the dish. You will thank Betty Crocker for this Mediterranean style recipe, I’m sure of that.

Photo and recipe courtesy of Betty Crocker.

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Quick Tip: If lima beans are frozen in solid block, microwave on High about 1 minute or just long enough to break beans apart.

Meat lovers beware! This vegetarian Eggplant Rollatini will have you reconsidering your carnivorous ways. This Eggplant Rollatini is very similar to Eggplant Parmesan. Thinly sliced eggplant are filled with ricotta cheese and then placed in a baking dish. Everything is covered with a marinara sauce and topped with mozzarella and parmesan cheese.

Because this is made with eggplant instead of pasta, it’s very low in carbs, so it’s a great choice if you’re watching your carbohydrate intake. It also gets you another serving of vegetables the sneaky way. The eggplant should be young and tender, and you’ll never know that you’re not eating traditional lasagna.

Give this lasagna style dish a try – your whole family will fall in love with it!

Photo & Recipe Courtesy of 12 Tomatoes
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Okay I know– Who doesn’t love a good carb-loaded pizza? Sometimes though, you just need to cut back. Maybe you just want all the flavor with a little less guilt? When that time comes, turn to this eggplant pizza that seriously cuts carbs but still has *most* of the goodies!

The good part about this “pizza” is that you can enjoy as many slices as you want! Using a large eggplant, fresh Galbani part-skim mozzarella and plum tomatoes, you can pull off an Italian dinner with a healthy twist.

Image courtesy of 12 Tomatoes

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Stuffed squash is great when you’re on a vegetarian or vegan diet, but if that’s not the case, you can also stuff it with delectable meats, and still stay on a healthier track than regular spaghetti dishes. An easy bake, a little mess recipe for the kitchen, this is perfect to feed your starving pack, mid week, or if you want to lean on the healthy side for a nutritious dinner meal. However you stuff your squash, the results are always the same: D-licious!

This recipe is using ground sausage for the filling, but you could just as well switch it to ground turkey or chicken, instead. Also, feel free to use your favorite seasonings to adjust the flavors! I always like to add a little bit of smoked paprika – I think it gives the squash a wonderful aroma. If you want to make this dish even leaner, use low-fat cheese options.

Recipe and photo courtesy of 12 Tomatoes.

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Quick tip: This is a low-carb dish!

This Turkey-Stuffed Eggplant recipe makes for a hearty meal, yet it is also rather easy to make, fast-cooking, and even on the healthy side. Describing the flavor of eggplant to someone who has never had it is a bit of a difficult task. It is technically a fruit, with a rather fruit-like, soft, and fleshy texture but with a flavor more like that of a vegetable, with earthy and softly spicy elements that go nicely with most any meat and with a wide variety of different herbs, spices, and veggies.

I think that this recipe has a delicious lean flavor to it, but if you prefer, you could easily substitute bulk sausage, ground pork, or even ground beef (though of course it would be a bit on the heavier side). For that matter, you can even use zucchini instead of eggplant, if you like the stuffing idea but aren’t exactly turned on by the flavor of eggplant. And the great thing about a main dish like this: with so much in there, you don’t need super-fancy sides to complete the meal. A simple salad or basic pasta dish, and you’re good to go.

Recipe and photo courtesy of Living Sweet Moments

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Quick tip: Add a little bit of red pepper flakes for a spicier meal!