Healthy Hummus, piece of cake!

I threw this hummus together in only a few moments and it was a hit! Great healthy snack for football parties or cookout appetizers. I know what you're thinking... Where's the taco dip and wings?! Well, it's just too close to the New Year to skimp out on the plan to get fit! (Don't worry.. The good stuff is right around the corner) I served this with pretzels, water crackers and veggies.

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

1 16 oz can of chickpeas or garbanzo beans
5 tablespoons lemon juice
1 1/2 tablespoons tahini (Sesame)
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil
1/2 teaspoon pepper
1/2 teaspoon cumin

Preparation:

Combine ingredients into food processor until thoroughly combined, yes... It's THAT simple. Garnish with parsley (optional).

Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

Eggplant Pizza

First recipe - so far, so good.

I love to try things that sound bizarre, that's where you find the best recipes... hidden behind the most odd names. I had never cooked with eggplant before but couldn't of been more pleased with the results. Imagine this moment:

First homemade meal you've made for your significant other, there he sits... starring you down with a look that screams "you really expect me to eat that", and there I am returning the stare as if he didn't try it I might throw in the apron. SUCCESS!! This is a delicious and healthy alternative to pizza! Want to trick your youngin' into eating his/her vegtables... we've got just the thing - try it, I promise you won't be disappointed.

 

Ingredients

• 2 eggs
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1 large eggplant, sliced into 1/2 inch rounds
• 1/4 cup vegetable oil
• 1 (14 ounce) can pizza sauce
• 1 1/2 cups shredded mozzarella cheese

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Beat the eggs in a bowl. Mix the flour, salt, pepper, and oregano in a 1 gallon resealable plastic bag. Dip each eggplant slice in the egg, then drop the eggplant in the flour mixture one at a time, shaking the bag to coat the eggplant.
3. Heat the vegetable oil in a large, deep skillet over medium heat. Place the eggplant slices in the skillet to cook, turning occasionally, until evenly browned. Drain the eggplant slices on a paper towel-lined plate. Arrange the eggplant in one layer on a baking sheet. Spoon enough pizza sauce to cover each eggplant slice. Top each eggplant with mozzarella cheese.
4. Bake in the preheated oven until the mozzarella cheese is melted, 5 to 10 minutes.

We topped ours with mushroom and pepperoni and broiled for an additional minute.