April 13, 20124/13/12 0 comments
Below is another tasty recipe from Des Moines University’s “Nutrition 101″ course, in which DMU Wellness Director Joy Schiller, M.S., CHES, and David Spreadbury, Ph.D., chair of biochemistry and nutrition, co-teach students how to stock their pantries and kitchens, how to approach various cooking techniques and – most important – how to cook a wide variety of foods for healthful, quick meal preparation. These are invaluable lessons students can incorporate both in their lives and in interactions with future patients.
You can learn more about the class and watch students in action in the spring issue of DMU Magazine and in this web-extra video.This pick is from class member and second-year osteopathic medical student Stephanie Athman.
“This is my own creation of a recipe from last summer,” she says. “We kind of threw it together and it turned out great! Now it is a house favorite.”
We can see why: Its cheesy, tomato-ey goodness can’t be beat as an easy snack or irresistible appetizer. Stephanie also models a lesson from the class – don’t be a slave to a recipe. Use “real” (i.e., not overly processed) ingredients that you like to eat, experiment and enjoy!
- Ciabatta rolls, sliced in half
- Olive oil
- Garlic powder or garlic salt
- Oregano/Italian seasoning
- Jarred marinara sauce (compare nutrition labels)
- 1-2 tomatoes, cut into 1/3-inch slices
- Fresh mozzarella cheese, cut into 1/4-inch slices
Heat the oven to 350 degrees. Place the halved ciabatta rolls, cut side up, on a baking sheet; lightly brush with olive oil. Lightly sprinkle with the garlic powder or garlic salt and Italian seasoning. Lightly cover the rolls with marinara. Place one tomato slice on each roll. Cover the tomato with one slice of mozzarella.
Bake for 10-15 minutes or until the cheese starts to brown. You can broil the rolls for an additional minute to make the breads a little crispier.
Nutrition info per serving (may vary depending on marinara used): calories, 185; fat, 10g; carbohydrates, 18g; protein, 10g; sodium, 450mg; cholesterol, 11 mg.