I love pizza! But I don’t love the crazy amount of calories in it (approx 300 calories per slice) and I don’t find it super filling either. Solution: Eggplant pizza to the rescue!😍
1 eggplant, cut into 1 inch rounds
Any toppings of your choice
Assemble pizza using the eggplants as the “crust”
Top with your favourite toppings
Bake at 350 for 25 mins (or until soft but not super mushy 😅)
And there you have it! Approximately 60 calories per slice…not bad! This is a nutrient rich alternative to pizza that will leave you feeling full and satisfied. Plus you can have multiple slices and not worry about it taking up half of your daily total calorie intake…woohoo!
Happy to help!
Let me know if you try out this recipe and which milk you chose to use! I usually reply to emails within 24 hours 🙂
Assalamu alaikum and hello!
It’s been awhile since I completed a blog post… so much has been going on and keeping me busy, I’ll reveal a BIG surprise soon (stay tuned!)!! The weather is getting chilly- so today I decided to make some comfort food-ground chicken pot pie. First time making this and my stomach is rumbling from the delicious aroma that has taken over my home!
1 package of butter puff pastry
1/2 onion, diced
3 tablespoons vegetable oil
1 lb ground beef or ground chicken
1 cup frozen vegetables [I used carrots, peas and green beans medley]
Salt and pepper to taste
1 egg, whipped
**Take the butter puff pastry out of the freezer and allow it to thaw on the counter for 2 hours prior to beginning this recipe**
*Pre-heat oven to 450 degrees*
Add the oil to a pot set to medium heat.
Dice up the onions and add to the pot. Sauté until golden in colour.
Then add the frozen vegetables to the pot. I prefer small cuts of vegetables so I used diced carrots, green beans and peas.
Add salt and pepper to taste-I used about half a teaspoon salt and 1 teaspoon of black pepper.
Sauté the onions and vegetables together for 3 minutes.
Turn up the stove to a medium/high setting. Now add your ground beef or ground chicken. I clearly used ground chicken 🙂
Mix well and cook for 10 minutes, stirring every so often. Once the meat is cooked, turn the stove to a lower setting allowing the excess liquid to evaporate. [I let mine simmer for another 10 minutes].
While the cooked meat was simmering-I prepared my ramekins:
Spray or brush each ramekin with oil.
There were two rolls of puff pastry in the package I used. Gently take out one of the puff pastries out of its packaging and roll it out in order to get the quantity of pieces you need. I rolled out the dough so that I could get 6 circles using a cookie cutter I had. In total, I cut out 12 circles (6 for the bottom of the ramekins, and 6 for the top of the pot pie)
In each ramekin-place a circle of the dough and press it along the sides of the dish.
When the meat is done, proceed to assembling the pot pie:
- Add a couple of tablespoons of the meat mixture to each ramekin, covering the puff pastry at the bottom.
- Take a handful of cheese and place on top of meat.
- Add some more of the meat mixture on top of the meat
- Place the second puff pastry circle on top and using your hands or a fork, press the dough into the sides of the dish.
- Poke a few holes with a fork in the puff pastry to allow steam to escape.
- Brush each top of puff pastry with the egg mixture to get a beautiful shine.
- Continue step 1-6 until all ramekins are done.
Place the ramekins on a large baking sheet and then on the lowest cooking rack, place in the oven.
Cook for about 15 minutes. Take a fork and test the top of the puff pastry, if it comes out clean, the pot pie is done. A golden crispy top is another way of knowing they are ready.
Allow the pot pies to sit for 5 minutes before serving.