vegetarian

Healthy Personal Southwestern Skillet

I recently got a cast iron skillet and have been so excited to make some skillet dishes. My dish was inspired by this recipe.  If you’re like me and love Mexican food, you will love this dish! It has all the Southwestern flavor but is much lighter than traditional Mexican.

Ingredients

2 teaspoons olive oil

2 small or 1 medium sweet potato, chopped

1/2 cup black beans, cooked (I used dry beans; soaked overnight and cooked before adding to this dish) you can also use canned

1-2 cups Cruciferous Crunch or any leafy greens

8-10 grape tomatoes, cut in half

salt and pepper, to taste

1/4 teaspoon cumin

1/4 teaspoon chili powder

1 oz cheese of your choice, grated

cilantro and avocado, for garnish

Method

1. Heat olive oil over medium-high heat in small oven proof skillet. Add sweet potato and spices. Cook, stirring occasionally, until potato is slightly tender, 10-13 minutes.

2. Add black beans, greens, and tomatoes, stir to combine. Cook until greens begin to wilt.

3. Turn oven broiler to high. Top skillet with cheese and place under broiler for 3-5 minutes until cheese melts.

4. Remove from oven and garnish with cilantro and avocado. Serve immediately.

 

Mini Eggplant Pizza

I don’t know if it’s related to being a foodie or a dietitian, but I love cute food! (This even extends to non-food items that look like food.) When I saw this recipe for mini eggplant pizzas I had to try it I like this recipe because you can get creative with the toppings.

Ingredients

1 large eggplant (or 2 medium)

1/3 cup olive oil

salt and freshly ground black pepper

1 1/4 cups marinara sauce (I ended up using bruschetta sauce)

1 1/2 cups shredded mozzarella cheese (I made a few using chev goat cheese)

1/2 cup torn basil leaves

Method

1. Preheat oven to 400°F and line a baking sheet with parchment paper.

2. Cut the ends off the eggplant(s) and then cut into 3/4 inch-thick slices. Arrange the slices on the prepared baking sheets and brush both sides of each slice with olive oil. Season with salt and pepper.

3. Roast the eggplant slices until nearly tender, 10-12 minutes.

4. Remove baking sheets from the oven and spread 2 tablespoons of sauce on top of each piece. Top generously with cheese.

 

5. Return the pizzas to the oven and roast until the cheese is melted, 5-7 minutes more.

6. Serve the pizzas hot, garnished with basil.