Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenLow_fat - Sausage - Eggplant Stuffed With Cajun Rice
Famous Authors (View All Authors)
Low_fat - Sausage -  Eggplant Stuffed With Cajun Rice Post by :godcold Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3264

Click below to download : Low_fat - Sausage - Eggplant Stuffed With Cajun Rice (Format : PDF)

Low_fat - Sausage - Eggplant Stuffed With Cajun Rice

2 eggplants -- about 24-oz each
1 cup chopped onions
1/2 cup water
1/8 cup corn kernels
1 yellow bell pepper -- chopped
1 cup hot cooked rice
4 ounces reduced-fat turkey sausage -- links
Cajun-Style, cooked -- drained and chopped
1 medium tomato -- chopped
1/4 cup chopped fresh parsley
1/2 teaspoon dried basil -- leaves only
1/4 teaspoon red pepper flakes
1/4 teaspoon ground cumin
Salt -- optional
Freshly ground black pepper
1/4 cup dry bread crumbs

Preheat the oven to 450F.

Halve each eggplant, remove the tops and, using a melon baller, scoop out the flesh, leaving 1/4" thick shells. Chop the eggplant flesh.

Place the shells in boiling water for 2 to 3 minutes to soften. Invert and drain on paper towels.

Coat a large no-stick frying pan with no-stick spray. Add the onions and water. Cook over medium-high heat, stirring occasionally, for 5 minutes, or until the onions soften. Add the corn, yellow peppers and chopped eggplant. Cook for 5 minutes. Add the rice, sausages tomatoes, parsley, basil, pepper flakes and cumin. Cook for 10 minutes, or until the eggplant softens. Season with the salt (if using) and black pepper.

Divide the mixture among the eggplant shells, mounding it as necessary to fit. Coat a 9" x 13" baking dish with no-stick spray and arrange the shells in the baking dish. Sprinkle with the bread crumbs.

Bake for 25 to 30 minutes, or until the topping is browned. 25 minutes of attention. 55 mins total.

Per serving: 248 calories; 4.8 g. total fat (16%)

Variation: Cajun Stuffed Pork Chops

Trim 4 lean loin pork chops of all excess fat, then split horizontally. Stuff each chop with 1/4 cup leftover Cajun rice. Secure with toothpicks. Dust the chops with flour seasoned with Cajun seasoning. Sear the chops on both sides in a hot pan coated with no-stick spray. Then bake, uncovered, at 375F for 35 minutes, or until the chops are cooked through. Serve with unsweetened apple sauce or steamed red cabbage sprinkled with balsamic vinegar.
If you like this book please share to your friends :

Low_fat - Sausage -  Light Sausage Recipes By Mai Low_fat - Sausage - Light Sausage Recipes By Mai

Low_fat - Sausage -  Light Sausage Recipes By Mai
Making your own sausage lets you control the fat content. These recipes developed by Southern Living are for lean sausages, less than 30% total fat and less than 10% saturated fat, yet full of flavor. Use a food processor with a metal blade to grind the meat. Use a sausage funnel with a 3/4-inch tip (3/4 cup capacity) to stuff the casings (available from local butchers). Simply fit one open end of the casing over the tip of the funnel. While holding the casing firmly in place with one hand, use a wooden spoon to push the meat mixture through. Use

Low_fat - Sauce -  Lemon 'butter' Sauce Low_fat - Sauce - Lemon "butter" Sauce

Low_fat - Sauce -  Lemon 'butter' Sauce
1 package (1/2 oz.) Butter Buds® -- prepared according to directions 1/4 cup water 2 tablespoons lemon juice 1 teaspoon corn starch * 1/8 teaspoon salt, or to taste lemon peel (optional) -- grated few drops yellow food coloring (optional) In a small saucepan or microwaveable glass container, mix the water and cornstarch and cook until slightly thickened. Add the lemon juice, optional lemon peel, prepared Butter Buds, and salt. Stir and add food coloring, if desired. Serve over vegetables or fish. * For a thicker sauce add additional corn starch, 1 teaspoon at a time until desired consistency is