Articles You May Find Interesting
By Michelle Kennedy If you’re a gardener, you already know that the required digging, squatting and heaving can leave your muscles good and sore. But if you add in a few extra moves along the way,...
By Janis Jibrin, M.S., R.D. Exercise intensity is a reflection of how hard your heart, lungs and muscles are working. It’s also about how hard you perceive the exercise to be. For instance, walking a...
By Willow Jarosh, R.D., and Stephanie Clarke, R.D. A: The phrase “use moderation” may sound common, but that’s only because it’s so true. And coffee is no exception. The general medical consensus is, for most...
4 cups thinly sliced eggplant
1 onion, thinly sliced
2 cloves roasted garlic, minced (see below for instructions)
Smart Balance® Omega Non-Stick Cooking Spray
12 ounces ground turkey
1 tablespoon fresh oregano
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/8 teaspoon salt
1 cup marinara or other tomato sauce with no more than 500 mg sodium per 1/2 cup
Heat oven to 375 degrees. Heat a large heavy-bottom skillet over medium heat.
Coat eggplant, onion and garlic with Smart Balance® Omega Non-Stick Cooking Spray. Place on a sheet tray and cook in the oven for 15 minutes.
Cook turkey in skillet, stirring often, until browned, about 5 minutes. Stir in oregano, cinnamon, cumin, salt and pepper to taste.
Coat a 9-inch square pan with Smart Balance® Omega Non-Stick Cooking Spray. Pour in ½ cup tomato sauce and top with ½ eggplant mixture, ½ turkey mixture, ½ eggplant mixture and ½ turkey mixture. Pour in remaining ½ cup tomato sauce. Pour ½ cup water around the edges.
Cook in the oven for 40 minutes.
To roast garlic: Heat oven to 375 degrees. Separate heads of garlic into individual cloves, leaving the papery skin intact. Place garlic on a sheet pan and lightly coat with Smart Balance® Omega Non-Stick Cooking Spray. Cook until cloves are soft, about 20 minutes. Once garlic has cooled, remove the skin from the garlic. Cut the cloves in half lengthwise and remove the small sprout near the top of the clove using a knife. (The sprout can be difficult to digest and is sometimes bitter.)
Makes 4 servings.
Nutrition Per Serving:
Protein: 18 g
Carbohydrate: 21 g
Dietary Fiber: 4 g
Total Fat: 9 g
Saturated Fat: 2.2 g
Cholesterol: 67 mg
Calcium: 81 mg
Sodium: 463 mg