Sweet Love and Ginger

Quick & Easy

D4Onw: Mozzarella & Herb Grilled Cheese

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Ok so this recipe is one that is so darn easy and so darn delicious. A simple grilled cheese sandwich stuffed with mozzarella and herbs, coated in egg and pan fried for a perfectly crispy outer shell. Now serve this warm and cheesy sandwich with a side of hot chunky marinara sauce and you have pure heavenly delight. At least it is in my opinion. I love cheese! The combination of cheese and tomato sauce has got to be one of my favorite things ever! It also made a great late night snack after a busy Christmas Day for me.
I really like this sandwich stuffed with hole chunks of roasted garlic, and chopped fresh herbs (Oregano, Basil, and thyme to be exact) however not everyone has the love affair that I do with herbs. If you are one of these people just start with a few shakes of your favorite dried herbs, and adjust it based on your own tastes.
Grilled Mozzarella Sandwich
¼ lb Fresh Mozzarella, sliced
2 slices bread
1 clove roasted garlic, diced
1 sprig of oregano, finely chopped
2-3 medium basil leaves, finely chopped
1 small sprig of thyme, finely chopped
1 egg, beaten
Dash of salt
1 tbs butter
¼ cup warm chunky marinara sauce
Place slices of mozzarella on both slices of bread. Layer garlic and herbs onto one side and close to make a sandwich. Whisk egg and salt together in a shallow bowl. Melt butter in a skillet over medium- high heat. Dip the sandwich into the egg mixture, turning to coat. Place the sandwich in the pan and cook until golden brown, then flip and brown the other side. Serve warm with a side of marinara sauce.

The recipe above reflects how I would normally make it, however since I am still trying to eat healthy I made the sandwich with whole wheat bread, low fat mozzarella, egg whites, extra virgin olive oil and my home made marinara sauce. I also had a chocolate protein shake with frozen banana. The flavor combination reminds me of fried mozzarella and a chocolate shake at some hole in the wall restaurant where you know it’s delicious and terrible for you, but SURPRISE! It’s actually not! Ha! I love it when I come up with a recipe like this!

Vegetarian Chickpea Chili; a Clean Recipe!

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I thought it would be nice to take a step out of the comfort of rich soups and stews that I have been cooking lately and “spice it up”. This recipe is a great alternative to traditional chili that adds a little zing to our weekly menu, plus it’s great for a last minute meal as I tend to have most things on hand for it at any given time.
Since I am not a huge fan of spicy foods I added a dollop of sour cream to mine that isn’t reflected in the recipe. Chuck chose to go with cheddar cheese. Lemons work as well, however I didn’t have any at the time. I also ended up adding a lot of extra cilantro, because I like the added texture and freshness element, but that should be no surprise to the regular reader. I love my herbs!
Another note on this dish it’s only about 240 calories a serving! You could even add a lean protein such as chopped sirloin and it would still be clean, though with a few more calories. I love having these healthy recipes in my back pocket.


Vegetarian Moroccan Chickpea Chili (Serves 2)

1tbs EVOO
2 cloves garlic, minced
1 medium yellow onion, chopped
2 medium carrots, chopped
3 medium celery stalks,chopped
1 medium green bell pepper, chopped
1 tbs ground cumin
2tsp coriander
1tsp ground mustard
1tsp turmeric
1tsp paprika
½ tsp cayenne pepper
1tsp black pepper
1 can chickpeas, drained
3 cups vegetable broth
1 cup frozen corn
2 medium tomatoes, chopped
1 bay leaf
1 6-oz jar of tomato paste
1 lemon (optional)
1 tbsp cilantro chopped (optional)
In a large pot, or Dutch oven sauté garlic, onions, carrots, celery, and spices in oil. Once the vegetable begin to soften, roughly 5 minutes, add chickpeas and cook for another 2 to 3 minutes. Add broth, corn, tomatoes, and bay leaf. Bring to a simmer and cook for roughly 30 minutes or until the chili thickens, stirring occasionally. Adjust seasonings. Serve topped with cilantro and lemon.