Skinny Baked Mozzarella Sticks

Skinny Baked Mozzarella Sticks

Skinnytaste.com

Ingredients: 

• 12 sticks part-skim, reduced sodium mozzarella string cheese (Sargento)
• 1 large egg, beaten
• 2 tbsp flour
• 5 tbsp Italian seasoned breadcrumbs
• 5 tbsp panko crumbs
• 2 tsp parmesan cheese
• 1 tbsp dried parsley
• olive oil cooking spray (I used my misto)

Directions:

Cut cheese in half to give you 24 pieces. Place cheese in the freezer until cheese is frozen.

In small bowl, whisk the egg. Place the flour on another small dish. In separate bowl,combine bread crumbs, panko, parmesan cheese and dried parsley.

Dip the frozen sticks in flour, shaking off excess, then into the egg, then coat with the crumbs.

Repeat this process with the remaining cheese placing them on a tray with wax paper. Place cheese back into the freezer until ready to bake (this is a must or they will melt before the crumbs get golden).

When ready to bake preheat oven to 400° F. Line a baking sheet with aluminum foil and lightly spray with oil.

Place frozen cheese sticks on baking sheet. Spray the tops of the mozzarella sticks with a little more oil and bake in the bottom third of your oven until crisp, about 4 to 5 minutes. Turn and bake an additional 4 - 5 minutes watching them closely so they don't melt.

Makes 24 pieces.

Zoodles and Meatballs

Zoodles and Meatballs

Skinnytaste.com

Ingredients:

• 12 leftover crock pot turkey meatballs and sauce (1/2 batch)
• 1 tablespoons extra virgin olive oil
• 1/4 cup red onion, diced
• 3 cloves garlic, minced
• 3 (8 oz each) zucchinis, cut into long julienne strips (with a mandolin or spiralizer)
• salt and fresh cracked pepper, to taste

Directions:

Make the meatballs in the crock pot according to directions here.

Heat a large nonstick skillet over medium heat. When hot add the oil, onions and garlic and cook until fragrant, about 1 to 2 minutes.

Increase heat to medium-high and add the zucchini, season with salt and pepper to taste and cook about 1 minute. Give it a stir to mix everything around and cook another 1 to 1-1/2 minutes, or until the vegetables are cooked through yet firm.

Divide the zucchini between 3 bowls and top with 4 meatballs and sauce, add some grated cheese and enjoy!

Turkey Pastelón (Sweet Plantain Lasagna)

Turkey Pastelón (Sweet Plantain Lasagna)

Skinnytaste.com

Ingredients:
For the Turkey Picadillo:

• 1.25 lb 93% lean ground turkey
• 1/2 cup onion, finely chopped
• 3 cloves minced garlic
• 1 tomato, chopped
• 1/2 cup green bell pepper, finely chopped
• 2 tbsp cilantro
• 4 oz (1/2 can) tomato sauce
•  kosher salt
• fresh ground pepper
• 1 1/2 tsp ground cumin
• 1/4 tsp oregano
• 2 bay leaves
• 2 tbsp alcaparrado (capers or green olives would work too)

For the Pastelon:

• cooking spray (I used my mister)
• 4 ripe plantains, peeled and sliced into thin strips
• 1 large egg, beaten
• 3 large egg whites, beaten
• 2 tbsp fat free milk
• 1 1/2 cups reduced fat shredded Mexican blend cheese
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Directions:

Brown the ground turkey on medium heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces.

Add the chopped onions, garlic, pepper, tomato and cilantro and continue cooking on a low heat. Add alcaparrado (or olives and capers) and about 2 tbsp of the brine (this adds great flavor) cumin, oregano, bay leaves, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat to low and simmer covered about 15 minutes.

Preheat to oven to 350°F. Lightly spray a 9 x 9 baking dish with oil.

Heat a large non-stick sauté pan over medium heat. When hot spray with oil to lightly coat the bottom. Cook plantains for 2-3 minutes on each side or until golden; set aside.

Assemble by layering the plantains, then the cooked turkey picadillo, then about 1/4 cup of cheese and repeat. You want to finish with a layer of plantains. Beat the egg and egg whites with 2 tbsp of milk and pour over the pastelón to help bind everything, letting it sit for a minute or two to soak in.

Top off with the remaining cheese. Cover tight with foil and bake in the oven 30 to 35 minutes, or until completely heated through. Cut into 9 equal pieces and serve.