I’m always on the lookout for Delicious and healthy food. Here are a couple that do not disappoint!!
Roasted Balsamic tomatoes with spinach.
Marinate sliced tomatoes with balsamic vinegar for 4-6 hours.
Bake at 350 for about 7 minutes or a little tender.
Meanwhile, saute spinach and garlic with a dash of salt and lemon juice.
Put spinach on top of tomatoes and sprinkle with low fat cheese of your choice (I chose Italian blend) and broil til cheese is golden!
Ta-da!! Delish and muffin top friendly!
Garlic Balsamic Asparagus
- 1 lb. asparagus
- 1 Tbsp. olive oil
- 1 Tbsp. balsamic vinegar
- 1/2 tsp. Kosher salt
- 1/4 tsp. freshly-ground black pepper
- 1 tsp. minced or pressed garlic
If roasting in the oven, heat oven to 425. If grilling, prepare grill to medium heat. Wash asparagus and then remove the bottom couple of inches of each stalk. Just snap off the woody ends. It may seem wasteful, but you won’t eat it, anyway–it’s too tough and is one of the big reasons why lot of people don’t like asparagus.
In a small bowl, combine salt, pepper, oil, vinegar, and garlic. Drizzle over asparagus and toss to coat.
If roasting, place in a single layer on a broiling pan. If grilling, reduce heat to low, lightly oil grill, and place asparagus perpendicular to the grate of the grill. Drizzle any remaining oil/vinegar mix over the asparagus.
If using oven, roast for 10 minutes, turning once. If using grill, grill for 8-10 minutes or until asparagus is bright green and still slightly crisp, turning very frequently.
I hope you enjoy!!