Eggplant with Garlic Sauce from Allrecipes.com

Delish. Use grated ginger and couple of tablespoons of rice vinegar as a substitute for the sugar if you wish. Mushrooms, whichever type you prefer, are a tasty optional addition to this recipe also

INGREDIENTS:

3 tablespoons canola oil (sesame or truffle oil) 4 Chinese eggplants, halved lengthwise and cut into 1 inch half moons 1 cup water 1 tablespoon crushed red pepper flakes

3 tablespoons garlic powder 5 teaspoons white sugar 1 teaspoon cornstarch 2 tablespoons light soy sauce 2 tablespoons oyster sauce

Directions

 1 Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.

Kitchen-Friendly View

• PREP10 mins
• COOK15 mins
• READY IN25 mins
  
  

http://allrecipes.com/recipe/eggplant-with-garlic-sauce/

Skinny Chocolate Cheesecake with Raspberry Sauce Recipe. Winner winner after dinner!!! A skinny dessert recipe this time, YIPPY!

Note: The fats in this dessert are mainly from the almonds, coconut oil and dark chocolate. Compare the calories of 398 to other traditional chocolate cheesecakes of around 560 calories.

Yields: 14 servings | Serving Size: 1 slice | Calories: 398 | Fat: 10 g | Trans Fat: 0 g | Previous Points:7 | Points Plus: 11 | Carbohydrates: 82 g | Sodium: 211 mg | Dietary Fiber: 8 g | Sugars: 29 g | Protein: 11 g |

Ingredients

• Crust
• 1 cup raw almonds with skins
• 1 cup old-fashioned oats
• 3 tablespoons (unrefined) melted coconut oil, optional pure unsalted butter
• 2 ounces bittersweet chocolate, melted
• Filling
• 6 ounces bittersweet chocolate, broken into small pieces
• 2 (8 ounce) packages cream cheese, reduced fat, room temperature
• 1 cup ricota cheese, low-fat
• 3/4 cup sucunat, optional coconut palm sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 Greek yogurt, plain, fat-free
• Sauce
• 1 cup raspberry jelly (I like Polaner Spreadable Fruit, sweetened with fruit juice)
• 1 1/2 pints fresh raspberries

Directions

Preheat oven to 350 degrees.

Crust - Use a double boiler to melt chocolate. Add almonds and oats to a food processor and pulse until a fine crumb consistency. Combine in a medium bowl almond mixture, melted chocolate and coconut oil. Add to a 9" springfoam pan and press crumbs evenly on bottom and 1/2" up the sides of the pan. Tip - Place plastic wrap over the fingers of one hand and press the crumbs in place. Refrigerate crust while preparing filling.

Filling - Use the same double boiler to melt chocolate, turn off heat when completed melted. Cover and leave pan on burner while preparing filling. Chocolate should still be warm when adding to the filling.

Add to a large mixing cream cheese and ricotta cheese. Using an electric mixer, beat cheeses until light and fluffy and there are no longer visible lumps. Add sucuant and continue beating until incorporated, about 30 seconds. Add eggs, one at a time, and beat just until incorporated. Add yogurt and vanilla and beat until combined. Pour warm chocolate into mixture and mix until chocolate is well combined.

Pour filling into prepared crust, place on a cookie sheet and bake on the center oven rack 45 minutes to 1 hour, or until top is set and some giggle will still be visible in the center.

Place cheesecake on a cooling rack and cool to room temperature, about 3 to 4 hours. If any cracks appear in the cheesecake, don't worry as they will be filled in with the topping and no longer visible.

Place plastic wrap over the pan and refrigerate overnight or until completely chilled. Remove from the refrigerator and allow to set at room temperature about 5 minutes. Run a warm knife around the outside of the cheesecake before releasing sides of springfoam pan. It is recommended to leave the cheesecake on the bottom part of the springfoam pan for serving.

Sauce - In a small sauce pan over medium heat, add jelly and stir until melted, remove from heat. Add raspberries to warm jelly and gently toss to coat. Pour raspberry sauce evenly over the top of the cheesecake and refrigerate until ready to serve.

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http://skinnyms.com/chocolate-cheesecake-with-raspberry-sauce/

Nutella Swirl Cheesecake Bars from the Peach Kitchen

Yummy, decadent, wonderful dessert!!!

• For the crust:
• 1 cup of graham cracker crumbs
• ¼ cup of unsalted butter, melted
• For the filling:
• 2 (8 ounce) packages of cream cheese, softened
• ¾ cup of granulated sugar
• 2 large eggs
• 2 tsp of vanilla extract
• zest of 1 lemon
• 2 tsp lemon juice
• 6 tbsp Nutella

Directions

1. Preheat the oven to 350 degrees F.
2. In a medium bowl, combine graham cracker crumbs and melted butter.
3. Use a fork to mix everything together and then pour the mixture into the baking pan.
4. Press the mixture into the bottom of the prepared pan and bake for 10 minutes or until set.
5. Remove from the oven to a cooling rack. Do not turn off the oven.
6. Meanwhile, using a stand or electric mixer, beat cream cheese and sugar until smooth.
7. Then add in eggs, lemon zest, lemon juice, and vanilla extract.
8. Continue to beat until creamy and combined.
9. Pour filling over the crust and spread evenly with a spatula.
10. Drop individual tablespoons of Nutella over the filling.
11. Using the tip of a knife carefully swirl Nutella into the filling without touching the crust.
12. Return pan to the oven and bake for 25 – 27 minutes or until filling is set but still jiggly in the center.
13. Cool for an hour then refrigerate until completely chilled and firm before cutting into it.

Notes

This recipe was inspired by Anne of Unihomemaker

http://www.thepeachkitchen.com/2013/07/nutella-swirl-cheesecake-bars/

Skinny Slow Cooker – Beef Curry (from skinnyms.com)

4K+

Cleanse & Detox SmoothiePrint

Scrumptious delumptious low calorie crock pot beef curry recipe is a time saver and a win-win.

Slow Cooker Beef Curry

Serving size: 1 cup | Calories: 156 | Previous Points: 3 | Points Plus: 4 | Total Fat: 4 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 14 mg | Sodium: 203 mg | Carbohydrates: 18 g | Dietary Fiber: 2 g | Sugars: 14 g | Protein: 12 g |

Ingredients

• 1 pound lean stew meat, cut into bite size pieces
• 2 teaspoons curry powder
• 1 small sweet onion, diced
• 2 cloves garlic, minced
• 2 teaspoons freshly grated ginger
• 1/2 teaspoon black pepper
• Kosher or sea salt to taste
• 1/2 cup freshly chopped cilantro
• 1 3/4 cups beef broth or stock, low-sodium
• 1 tablespoon cornstarch + 1 tablespoon water, optional

Directions

Place stew meat in slow cooker, sprinkle with curry powder, add all other ingredients and stir to combine. Cover, cook on low 7 to 8 hours. Beef Curry is delicious served over a bed of brown rice, quinoa or couscous. Recommend 4- 6 quart slow cooker. For a thicker curry, combine cornstarch and water, add to slow cooker the last 15 minutes of cooking time.

NOTE: If preferred, saute onion in 1 tablespoon olive oil until tender, about 4 minutes. Add garlic and saute one additional minute. Add to slow cooker along with other ingredients.

http://skinnyms.com/slow-cooker-beef-curry/

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