A toasty hamburger roll, a cone of crispy fries and soft chocolate chip cookies to top it off this Memorial Day Weekend barbecue–what sounds better than that? We all know that we can’t indulge that way all the time. Tasty, wholesome and low carb spring dinners are needed, too. Hence the recipes below: trust me, you’re going to want to dig into these!
Baked Eggplant Slinky’s
1/2 cup ground parmesan cheese + more for topping
1/2 cup whole wheat Panko crumbs
1 large eggplant sliced into 1/8 inch rounds
1 teaspoon kosher salt (more if needed)
1 tablespoon Italian seasoning blend (parsley, basil, oregano)
1 cup low-sugar tomato sauce
Ground pepper to taste
3 cloves garlic, grated
Fresh mozzarella sliced thinly (as much or little as you wish)
Preheat oven to 400 degrees. In a small bowl mix grated garlic, parmesan cheese and Panko crumbs.
Slice eggplant 3/4 the way down through (leaving the bottom in tact), making slices about 1/2 apart. Drizzle with olive oil and sprinkle with salt and black pepper.
Wrap it up tightly with foil and bake for about 45 minutes until the eggplant is tender.
Remove from the oven and pour the sauce on the bottom of a casserole dish. Sprinkle eggplant with herbs and place a slice of cheese in each of the eggplant slits.
Bake again for 20-25 minutes uncovered. Sprinkle the Panko mixture on top and bake again for 10-15 minutes until cheesy and golden.
Three Cheese Cauliflower Crusted Pizza
1 large head of cauliflower separated into large florets
2 cups freshly grated parmesan cheese
3 teaspoons Italian seasoning (parsley, oregano, basil)
2 cups low-sugar tomato sauce
1 cup shredded part-skim mozzarella cheese, provolone, parmesan
1 cup sliced mushrooms, spinach, broccoli florets, chopped tomatoes (optional)
Preheat oven to 400 degrees and line two pizza pans with parchment paper.
Grate cauliflower with a box grater into freshly ground rice; you should have about 4 cups (or use a food processor).
Heat a large skillet and cook cauliflower to steam out the water. Keep stirring and don’t let it brown (about 10-15 minutes) and let cool.
Mix together 2 teaspoons Italian seasoning, eggs and parmesan cheese to form a thick paste.
Gather the dough and separate evenly onto 2 pans. Place in the center of each pan and create 2 circles. It should be about 1/3-inch thick and make sure the ends are not too thin or they will burn.
Bake in the oven about 15-18 minutes until crust is golden brown.
Prepare pizzas by sprinkling the cheese around and then spreading the sauce on top of the cheese. Add veggies of choice and then sprinkle remaining cheese. Broil pizzas for about 4-5 minutes until bubbly. Let cool slightly and cut.
Nic’s Tip: Crust can be frozen for later use after baked.
BBQ Meatloaf Cups
Individual ramekins make this recipe ideal for a light and fit spring dinner. Kicking up the seasoning with a little barbecue glaze is the perfect accent to lock in those juicy, meaty flavors.
1 lb lean ground meat
1 egg beaten
2 tablespoon Worcestershire sauce
2 tablespoon tomato paste and ground pepper to taste
1/2 envelope beefy onion soup mix
1 cup cooked quinoa
2 tablespoon water
1/4 cup + tablespoon BBQ sauce
Parsley for garnish
Preheat oven to 350 degrees and spray muffin tin or small corning ware dishes with cooking spray.
In a medium sized bowl mix together first 8 ingredients until well combined except extra BBQ sauce, which will be used later.
Evenly scoop out mixture into tins and then brush remaining BBQ sauce on top.
Bake for 20-25 minutes or until the crust starts to brown.