WINTER RATATOUILLE DIP

This is a really simple recipe and it is great for an appetizer to have ready when your guests arrive.  It saves great.  when the party is over, put it in the fridge to use later.  One thing my husband, Pat and I like to do is use the Ratatouille in an omelet for breakfast . . . FANTASTIC!!

PREP: 5 MINUTES

COOKING TIME: 10 MINUTES

SERVES – 9 SERVINGS OF 1/3 CUP EACH

POINTS PLUS VALUE: 1

Ingredients:

2 TEASPOONS OF EXTRA VIRGIN OLIVE OIL

1 CUP (1/2”) CUBED EGGPLANT

1 CUP (1/2”) CUBED BUTTERNUT SQUASH#

½ CUP (1/2”) CUBED PARSNIPS

½ CUP DICED ONION

1 (14.5 OZ.) CAN DICED TOMATOES WITH BASIL, GARLIC AND OREGANO, UNDRAINED#

¼ TEASPOON FRESHLY GROUND BLACK PEPPER

¼ CUP CHOPPED FRESH BASIL

Directions:

1. 1.     Heat oil in a large nonstick skillet over medium-high heat.  Add eggplant and next 3 ingredients; sauté 6 minutes or until vegetables are browned.
2. 2.     Stir in tomatoes and pepper. Cook, uncovered, 3 minutes or until most of liquid evaporates.  Stir in basil.

Calories 54: fat 1.1 g, Protein 1.5g,Carb 10.6 g, Fiber 1.7 g. sodium 190mg., Calcium 24 mg

#NUTRITIONAL BONUS: A rich source of antioxidant carotenoids, winter squash helps fight the inflammation associated with assorted metabolic disorders it also has a whopping amount of Vitamin A which supports eye health and helps fend off infections.

Processed tomatoes products not only retain most of their nutrients, but they also actually contain more bio-available lycopene than their raw, fresh counterparts.  Lycopene has been linked to the reduced risk of heart disease and certain cancers.

TOASTED WHOLE WHEAT PITA CHIPS

PREP: 4 MINUTES

COOKING TIME: 6 MINUTES

OVEN TEMP: 450 DEGREES

SERVES – 4 (6 CHIPS)

POINTSPLUS:  2

Ingredients:

2 (6 INCH) WHOLE WHEAT PITAS

COOKING SPRAY (I USE OLIVE OIL)

½ TEASPOON CUMIN

¼ TEASPOON SALT

Directions:

Preheat oven to 450. Separate each pita into 2 rounds- cut each round into 6 pieces. Arrange pita wedges single layer on a baking sheet.  Coat wedges with cooking spray and sprinkle with cumin and salt.

Bake for 6 Minutes or until brown.

Calories per serving: 86, Fat .9, Protein 3.2, carb 17.7, Fiber 2.5, Sodium 318mg, Calcium 7 mg

That was simple wasn’t it?  If you would like to learn more about our cooking classes check out our website.