Recipes

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“Chef Isabella makes healthy meal prep fun,
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These are some of my favorite recipes that are easy, delicious & nutritious!

 

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These are some of my favorite recipes that are easy, delicious & nutritious!

Turkey Chili
Serves: 6 

1 small Vidalia onion
1 10-oz. can of pinto beans
1 10-oz. can of kidney beans
1 4-oz. can of green chili peppers
1 cup sweet, red bell pepper
2 Tbsp. canned chipotle pepper
1 Serrano pepper, minced
1 tsp. chili powder
1 Tbsp. ground cumin
1 tsp. paprika
1 cup fresh tomatoes
20 oz. uncooked 93% lean ground turkey
2 tsp. kosher salt
½ tsp. black pepper
4 cups of water
Dollop of light sour cream
Pinch of fat-free shredded cheddar cheese

Dice onion and bell pepper into small pieces. Heat a 2- to 3-quart pot. Pan spray it and add cut onion and pepper. Cook for a few minutes. Mince chipotle pepper and add it to the pot along with the green chili peppers. Drain and rinse beans. Set aside. Add turkey into the pot and brown it all over, about 7 minutes. Season with chili powder, cumin, paprika, salt and pepper. Pour 4 cups of water over the meat. Add beans and tomatoes. Cover and simmer for at least one hour. Adjust seasoning and thickness of the chili by adding more liquid; choosing a consistency you prefer. Serve with a dollop of light sour cream and some fat-free shredded cheddar cheese.
Baked Eggplant Rollotini
Serves: 6 (3 rolls) or 8 (2.5 rolls) 

1½ cup part-skim ricotta cheese
1 tbsp. fresh oregano, minced
1 tbsp. basil, minced
1 oz. parmesan cheese
2 medium eggplant
1 small zucchini, diced
1 small red bell pepper-small, diced
1 small red onion, diced
2 cups canned tomato sauce
Pan spray

Preheat oven to 350°. Slice eggplant lengthwise into ¼-inch thick pieces. You should get at least 9 slices per eggplant. Arrange slices evenly on pre-sprayed baking tray. Place tray in oven and bake for 30-35 minutes (or you could grill them instead.) Season lightly with salt and pepper and set aside. Heat a large pre-sprayed, non-stick pan. Add zucchini, pepper and red onion and sauté for about 5 minutes on high. When done, put them into a bowl and allow it to cool. Add herbs, cheeses and adjust seasoning to taste. Arrange eggplant slices on a flat surface. Divide filling evenly onto all slices. Roll them up and place them on a pre-sprayed baking dish. Top with the sauce, cover dish with foil, and bake at 350° for about 30 minutes.
Italian Frittata
Serves: 4 

1 cup regular egg substitute (like Egg Beaters)
1 cup cooked, sweet, red pepper, cut into strips
½ cup shredded, fat-free mozzarella cheese
1 tbsp. fresh thyme, minced
1 cup arugula, roughly chopped
1 tbsp. fresh parsley, minced
1 large red tomato, cut into 8 slices
salt and pepper to taste

Pour egg into a bowl. Add red pepper, cheese, herbs, salt and black pepper. Using a wide, non-stick pan, heat it, spray with non-stick spray, and pour on the egg mixture. Keeping it at a medium heat, stir the egg mixture with a wooden spoon until it’s done to your liking (some people like it a little loose, while others like it completely cooked.) Split bread in half, then toast it or grill it. Divide tomato into 4 halves, then cover evenly with egg mixture. Top it off with the arugula.
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