Published!

I couldn’t wait to share my exciting news with all of you!  A while back I was contacted by Today’s Diet and Nutrition magazine to contribute three recipes for their online magazine.  (The magazine provides great information and recipes by dietitians). 

The recipes I was asked to create include ingredients that support eye health.  My recipes got published, and I also have a couple quotes included as well!

The magazine currently is online only, but you can check it out by clicking this link then clicking on "Current Issue" to view.  (My recipes are included on pages 11 and 12). 

Dinner

When my sister and I were in Phoenix, we picked up some goods at the grocery store, Fry’s.  In the produce area, they had a selection of recipe cards. I couldn’t resist picking up the one for Grilled Eggplant Parmesan Pizza.  The recipe calls for you to grill the pizza which I have never done.  I pulled out the big guns and used my outdoor George Foreman grill.

Grilled Eggplant Parmesan Pizza (serves 6)  source

Ingredients:

• 1 large eggplant, sliced into ¼ inch rounds
• 4 tbsp. olive oil, divided
• 1 garlic clove, chopped
• 2 tbsp. balsamic vinegar, divided
• 1 large pizza crust
• 1 (15oz.) can 1/4 cup pizza sauce or pasta sauce
• ½ cup fresh spinach, trimmed
• ¼ cup ricotta cheese
• 1 cup 1/2 cup shredded Italian cheese blend mozzarella cheese

Directions:

1) Place eggplant slices in cold water; soak 30 minutes. Drain; pat dry with paper towels.

2) Preheat grill to medium-high (350-400 degrees F).

3) Brush eggplant with 2 tbsp. of the oil. Sprinkle with garlic; season with salt and pepper to taste. Drizzle 1 tbsp. of the vinegar.  Place eggplant on the grill; grill 4 to 5 minutes per side or until softened. Set aside to cool. Cut into strips.

4) Reduce grill to medium (300 to 350 degrees F). Place pizza crust on grill. Grill, covered, 1 to 2 minutes or until lightly toasted.

5) Remove pizza crust from grill, turn over and top with pizza sauce. Arrange eggplant, spinach, ricotta, and shredded cheese evenly on crust.

6) Place crust back on grill over indirect heat (or on sheet of foil).  Grill, covered, 3 to 4 minutes or until cheese melts.  Drizzle with remaining oil and vinegar, and serve.

Delicious grilled eggplant…bits of ricotta…perfection!

This pizza was amaaazing!  I mean, how could it not turn out delicious with all those different flavors.  Grilling pizza also might be the right way to go.  I love the flavor that it gave the crust.  (Sorry there aren’t too many pictures.  I was having a bit of a difficult time multi-tasking).

I am glad that tomorrow is Friday!  My weekend is pretty low key for the most part.  I am hopefully going to meet my friend for an outdoor run this weekend.  The weather is starting to cool down a bit here in Vegas…finally!

Hope you have a great weekend!

What are your favorite pizza toppings?

Tagged as: dinner, pizza, recipe, Today’s Diet and Nutrition Magazine