Today's recipes come from "the Doctors TV" Show.
Visit their great site for more great lifestyle tips.Maria's Recipes
Maria shares her secret for getting dewy, red carpet ready skin with an at-home tzatziki facial!Tzatziki Facial
Ingredients
• 1/2 cucumber, peeled and sliced
• 1 tbsp yogurt
Instructions
Puree the cucumber and yogurt in a blender and apply it evenly to your face.
Leave it on for 15 to 20 minutes. Rinse with cool water and a soft
washcloth.
Maria's healthy lifestyle is inspired by her father's balanced diet of protein
and fats to regulate his diabetes. "We would be the healthiest people
in the world if we all ate like diabetics," she says. Maria shares her
recipe for eggplant roll-ups, her favorite balanced home-cooked dish!
Eggplant Roll-Ups
Ingredients
• Two big, long eggplants, sliced the long way (1/2 of an inch, or about five to seven slices)
• Olive oil for brushing
• 1 pound boneless, skinless, diced chicken breast
• 1 pound diced portobello mushrooms
• 1 medium yellow onion, diced
• 1 tsp garlic powder
• 1 tsp ground black pepper
• 1/2 tsp salt
• 1/2 tsp crushed red pepper or seeded and diced jalapenos
Sauce
• Six to eight cooked, diced fresh tomatoes
• One 10 to 12 ounce can diced tomatoes
• 1/4 cup olive oil
• 1/2 cup diced yellow onion
• 1 tbsp garlic, minced
• 1 tbsp ground black pepper
Instructions
Preheat the oven to 350 degreed F.
Spray
or brush eggplant slices with olive oil. Place them in a baking dish
and bake until they darken, about 10 minutes. Take them out of the oven
to cool.
Create
a tinfoil pocket for the chicken, portobello mushroom, onion, spices
and peppers, and place on a grill or broil in the oven for 25 to 30
minutes, until chicken is cooked. Let cool.
Place 1 tbsp of the chicken, portabella mushroom and onion mixture into the middle of an eggplant slice.
Wrap the eggplant around the chicken and place the roll on a baking sheet. Repeat until you run out of chicken.
To prepare the sauce, cook all ingredients in a small saucepan over medium heat for 7 minutes.
Spoon the sauce over the top of the eggplant rolls.
Bake for 15 to 20 minutes.
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