Mozzarella Portobellos American Heart Association Food

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PORTOBELLO WITH EGGPLANT AND ZUCCHINI



Portobello With Eggplant and Zucchini image

Make and share this Portobello With Eggplant and Zucchini recipe from Food.com.

Provided by Phil Franco

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

4 large portobello mushrooms
1/2 cup extra virgin olive oil, plus additional for coating pan
sea salt
freshly ground black pepper
1 large zucchini, sliced 1/4 inch thick
2 small eggplants
1/4 lb provolone cheese, thinly sliced
1 bell pepper, quartered (roasted red or yellow)
1 lb mozzarella cheese, thinly sliced

Steps:

  • Preheat the oven to 450°F
  • Clean the mushrooms.
  • Lightly coat a 13 x 9 x 2-inch baking pan with olive oil.
  • Place the mushrooms, cap side down, in the pan and bake for 10 to 14 minutes, or until the mushrooms are tender.
  • Sprinkle with salt and pepper and reserve.
  • Don't turn off the oven or clean the pan.
  • Heat 1 to 2 tbs of olive oil in a large nonstick skillet over medium heat.
  • Add the zucchini slices and saute, turning once, until lightly browned, about 5 minutes.
  • Remove with a slotted spoon, sprinkle with salt and pepper, and reserve.
  • Remove the stems from the eggplants; halve each lengthwise, and then cut into 1/4 inch crescent slices.
  • Adding more olive oil if necessary and keeping the skillet hot at all times, add the eggplant and saute, turning once, until lightly browned on both sides, about 5 minutes.
  • Remove with a slotted spoon, sprinkle with salt and pepper, and reserve.
  • Oil the baking dish again, if necessary, and add the mushrooms, create the layers by topping each mushroom with the zucchini, eggplant, provolone, red pepper, and mozzarella on top.
  • Bake the Portobello caps for 6 to 8 minutes, or until the cheese has melted and ingredients are heated through.
  • Allow to rest for 5 minutes, before serving. Serves 3-4.
  • That's it!

Nutrition Facts : Calories 768.4, Fat 60.7, SaturatedFat 23.6, Cholesterol 109.2, Sodium 976.3, Carbohydrate 23.6, Fiber 10.9, Sugar 10.3, Protein 37.1

CHICKEN TERIYAKI WITH VEGETABLES (LOW-FAT)



Chicken Teriyaki With Vegetables (Low-Fat) image

This simple tasty recipe is from the American Heart Association. Feel free to add/delete or substitute any veggies that you'd like.

Provided by lazyme

Categories     < 4 Hours

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

2 tablespoons soy sauce
5 tablespoons brown sugar, packed
1 1/4 tablespoons oil
1 teaspoon ground ginger
1/3 cup sherry wine
1 teaspoon hot pepper oil
6 chicken breasts
16 mixed mushrooms
2 medium zucchini, sliced
16 cherry tomatoes
4 medium onions, 8 wedges each
16 skewers

Steps:

  • Combine first 6 ingredients in shallow glass bowl.
  • Rinse chicken and pat dry.
  • Slice lengthwise.
  • Wipe mushrooms with a clean, damp cloth.
  • Place chicken, mushrooms, zucchini, tomatoes and onions in prepared mixture.
  • Stir to coat evenly.
  • Cover and refrigerate approximately 1 hour, turning occasionally.
  • Meanwhile, if using wooden skewers, soak them in water for at least 30 minutes before using.
  • Preheat broiler.
  • Remove chicken and vegetables from marinade.
  • Alternate chicken and vegetable pieces on skewers.
  • Lay on broiler pan and broil 4 inches away from heat for 3 minutes.
  • Turn over and broil an additional 3 minutes.

Nutrition Facts : Calories 320.3, Fat 12.4, SaturatedFat 3.2, Cholesterol 69.6, Sodium 334, Carbohydrate 18.7, Fiber 1.8, Sugar 12.9, Protein 24.6

AMERICAN HEART ASSOCIATION TURKEY LOAF



American Heart Association Turkey Loaf image

Make and share this American Heart Association Turkey Loaf recipe from Food.com.

Provided by GingerlyJ

Categories     Turkey Breasts

Time 55m

Yield 1 loaf, 6 serving(s)

Number Of Ingredients 11

2 egg whites
1 cup rolled oats
1/2 cup chopped red bell pepper
1/2 cup finely chopped celery
1/4 cup chopped shallot
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 lb ground turkey
1/2 cup no-salt-added tomato sauce

Steps:

  • preheat oven to 350.
  • combine everhting but tomato sauce.
  • mix well.
  • mld turkey mixture into a loaf pan.
  • bake 45 minutes.
  • remove from oven, pat dry with paper towels.
  • warm tomato sauce in microwave 1 minute and then drizzle over loaf.

Nutrition Facts : Calories 188.3, Fat 6.8, SaturatedFat 1.7, Cholesterol 52.2, Sodium 170.9, Carbohydrate 13.3, Fiber 2.1, Sugar 2, Protein 18.5

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