Chicken Ratatouille and Strawberry Cheesecake [Dinner and Dessert #1]

Chicken Ratatouille

Welcome to the first installment of Dinner and Dessert! Each Friday we'll post a delicious and nutritious main course meal with a mouth watering dessert that won't leave you riddled with guilt.  So let's get cooking!

Preheat the broiler. Next, smear the chicken with 1 tbsp. of garlic and then sprinkle with paprika and pat down to make stick. In a large skillet, heat 1 tbsp. of olive oil over medium heat and then add the chicken and cook until brown on both sides for about 1-2 minutes. Transfer to a baking dish and then broil for 6-8 minutes longer until cooked through.

Meanwhile in a large skillet, heat another tbsp. of olive oil over medium heat. Add the eggplant and cook until soft, for about three minutes. Next, add the zucchini in and cook for another five minutes. Set aside.

Finally, heat the last bit of olive oil in a skillet and cook the remaining garlic, onion, and pepper on medium heat until tender (about 6-8 minutes). Add the tomatoes, salt, oregano, and rosemary. Cook for 15-20 minutes longer and then stir in peas and eggplant mixture for the last five minutes and simmer.

Nutritional information (makes 8 servings): 250 calories, 12 grams of carbs, 6 grams of fat, 31 grams of protein.

Guilt Free Strawberry Cheescake

Cheesecake is a delicious dessert that many people have come to love however is one that can really pack in the calories and fat if not careful. If you’ve been saying so-long to cheesecake for as long as you can remember, keeping those cravings in check, you’ll be pleased to know that with this recipe, you can give in guilt-free.

We’ve put a health spin on traditional cheesecake, swapping out the high calorie and fat ingredients for ones that are lighter and contain more protein. The end result is a dessert that you can eat any night of the week – or even as a snack if you prefer. It’s a delicious low fat, low sugar option that will help you meet your total daily protein requirements.

*Note that you can play around with your choice of topping, using any berry or flavor combination you prefer. If you do want to add more fat to this recipe, you can simply swirl in 1-2 tbsp. of natural peanut or almond butter once finished cooking.

Preheat the oven to 325 degrees. Next, soften the cream cheese slightly with a spoon. Add in the eggs, stevia/Splenda and mix using an electric mixer. Stir in the almond milk, whey protein powder, and vanilla extract until well blended.

Place in a circular baking pan that’s either non-stick or lined with parchment paper (which makes it easier to take the cake out).

Bake for 25 minutes and then reduce heat to 200 degrees and bake for another hour.

Once finished, remove and let stand for 15-20 minutes to cool. Using a knife, swirl strawberry jam into the top of the cake, laying the strawberries in the center. If desired, melt the chocolate and then drizzle this on top over the cake as well. Slice and serve or place in the fridge until you’re ready to serve.

Nutritional information, not including chocolate (makes 8 servings): 118 calories, 6.5 grams of carbs, 1.5 grams of fat, 16.75 grams of protein