Roasted Eggplant, Zucchini, Summer Squash, & Mushroom Casserole With Feta & Parmesan.
I love roasted vegetables, so this casserole is the perfect way to pack lots of them together to get my fill. This casserole is similar to a lasagna, minus the noodles. The flavors are fresh and bright, and the feta and Parmesan cheese give it a creamy indulgence. There’s no better way to eat your vegetables!
- 2 medium eggplant, sliced
- 3 small zucchini, sliced lengthwise
- 2 small summer squash, sliced lengthwise
- 2 cups baby Portabella mushrooms, sliced
- 1 cup crumbled feta
- 1 cup shredded Parmesan
- 2 cups plain tomato sauce
- ~5 tbsp olive oil
- salt/black pepper
Begin by roasting the vegetables in a 400 degree oven. Lay the veggies out on baking pans and drizzle lightly with olive oil and season with salt/black pepper. Roast in the oven for about 45 minutes and then allow the vegetables to cool.
Once cool, it’s time to start layering the casserole. This will be very similar to making a lasagna. In a medium baking dish, put a thin layer of tomato sauce on the bottom. On top of that, densely layer the eggplant. Over the eggplant, spoon tomato sauce over top and then sprinkle a bit of Parmesan and feta. On top of that, densely layer on the zucchini, summer squash and mushrooms, finishing off with more sauce, Parmesan and feta. Continue this process until you’ve used all of your roasted veggies. One complete, bake in a 400 degree oven for about 40 minutes or until lightly browned and bubbly.
Low-Fat Banana Pudding With Whipped Topping, Vanilla Wafers & Bananas.
Banana pudding is a classic southern dessert that is oh so delish. I had it for dessert at a BBQ restaurant here recently and loved it, so I wanted to make it at home with healthier, lower-fat ingredients. This recipe is made with all natural ingredients opposed to ingredients with artificial colors or chemicals. I had to splurge a bit on the cost of ingredients by buying them at Whole Foods, but the dessert is much better because of it so it was well worth it. This banana pudding is my new all-time favorite dessert – it’s creamy, crunchy and best of all, reduced-guilt!
- 2 packages of dry banana pudding mix (I recommend European Gourmet Bakery brand which is all natural and organic- I found at Whole Foods)
- 1 package light whipped topping (I recommend TruWhip which is all natural and 70% organic- I found at Whole Foods)
- 1 package vanilla wafers, crumbled (I recommend Whole Foods’ brand which is all natural and organic)
- 8 small bananas, sliced (preferably organic)
- 4 cups skim milk (preferably organic)
- 1 egg yolk, whisked (preferably organic)
Begin by making the pudding. In a large pot, mix the dry pudding mix with 4 cups of skim milk and 1 whisked egg yolk. Use a whisk to stir the mixture continuously while heating the liquid on medium heat. Bring it to a boil, allowing it to boil for about one minute, and then remove the mixture from the heat. Pour the mixture into a large mixing bowl and allow it to cool to room temperature. Once at room temperature, put it in the refrigerator to cool for about one hour.
In a deep dish or bowl, begin to layer your pudding. Put a layer of banana pudding at the bottom, then put sliced bananas and crumbled vanilla wafers on top. Then put a layer of the whipped topping, putting with bananas and vanilla wafers on top of that. Continue until you reach the top of the dish or run out of ingredients.