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Posts Tagged ‘Eggplant’

Well, hello there.  I’ve been a bit MIA since … hmm …Tuesday night.  It took me a second to think back that far!!  Age is only a number, right?! 

I missed out on posting yesterday because I convinced the hub to go to a late night movie – spur of the moment.  We FINALLY went to see Four Christmases with Reese Witherspoon and Vince Vaughn.  Loved it!  Hilarious!!

In case you haven’t seen the trailer …

 

 

Just so you can get to know us better (us being Devin + I)  … that last bit of clip, when the baby “shares” his lunch, that would portray us the best.  It would be just my luck for the babe to upchuck all over me and Devin would completely flip out.  Yes, folks, that us … in a nutshell.

Anywho, by the time we rolled back in da hizzouse, it was late and I was longing for PJ’s and bed.

 

Warm granola with bananas, wheat berries, wheat germ and soy

Wednesday B: Warm granola with bananas, wheat berries, wheat germ and soy

Warm granola (shocker!) with banana, wheat berries, wheat germ, soy, plus a drizzle of syrup and PB spoon

Thursday B: Warm granola with bananas, wheat berries, wheat germ, soy, plus a drizzle of syrup and PB spoon

 

Backing up a spell, I’ve been having trouble with my back again this week, so I headed to the chiropractor this time around.  I went on Tuesday and got all checked out.  It’s nothing major … just a bunch of tightly wound muscles.  Nothing a few adjustments, extra stretching and rest won’t cure.  Yes.  I said REST.  The one word I don’t include in my vocabulary very often.  I’m way too hyperactive to rest.  I end up being the most irritable, evil, don’t-even-look-at-me sista you’ve ever seen when I’m ordered to “take it easy.”

Poo.  Rest.  Well, that lasted all of about one night.  When I woke yesterday and found the temps to be already in the 60s, how could I resist a gorgeous outdoor run?!  I won’t tell if you don’t …

I was up bright + early this morn for another visit with him [the chiropractor] today.  More rest.  I’m hoping this does the trick for the pain and the new stretches he showed me will keep it from striking again in the future.

 

Spinach salad with broc slaw, carrots, celery, tomatoes, chickpeas, shredded turkey, cottage cheese and Annie's LF Honey Mustard

Wednesday L: Spin salad with broc slaw, carrots, celery, tomatoes, chickpeas, shredded turkey, cottage cheese and a driz of Annie's Honey Mustard dressing

Turkey, apple and black bean quesadilla with carrots, cottage cheese and remaining apple

Thursday L: Turkey, apple and black bean quesadilla with carrots, cottage cheese and remaining apple

In other news, we have cancelled our annual party on Saturday. 😥   We didn’t receive very many RSVP’s, so we thought it would be best.  I’m really bummed.  I can’t believe that all my planning so far has been for nada.  And you were all so kind to send my your best appetizer ideas!!  Well, I’m glad I have them now for the next time around.

 

Slow-cooker pork chops with mushroom-onion sauce over whole wheat egg noodles with a side of VERY roasted Brussels

Wednesday D: Slow-cooker pork chops with mushroom-onion sauce over whole wheat egg noodles with a side of VERY roasted Brussels

 

Wednesday’s dinner was really easy to make.  I busted out the fabulous Crock Pot during lunch, browned the chops in a skillet and sauteed the sliced onions.  Both went into the pot, with a huge handful of fresh mushrooms, plus one can of Healthy Request Cream of Mushroom and 1/3 cup sherry.  Set on low for 6 hours.  Can’t get any easier than that.  Love it.

Oh, since I’m batting a thousand, here’s another whammy that struck today … we just found out that we’re not spending Christmas Eve with Devin’s dad’s side of the family, so my need for homemade gifts went out the window.  What’s going on here?!  I think I’ve entered the twilight zone.  All my beloved holiday activities are going down the drain.  Bah humbug.

 

This week’s Craving Ellie in My Belly was scheduled to be Roasted Ratatouille Tart.  While the cornmeal-crusted tart portion of the recipe sounded fabulous, the ratatouille scared me away.  I can be really picky when it comes to eggplant.  The texture is very so-so for me and if I’m going to eat it, I want it breaded so it has a crunch to it.

Sooo, instead of the Ratatouille Tart, I decided to serve up a dinner we haven’t had in quite a while …

 

Eggplant Parmesan Stacks

059

 

Ingredients:

  • 1 medium eggplant, sliced into 1/4″ thick rounds
  • ~3/4 cup Panko bread crumbs
  • ~1/4 cup grated Parmesan cheese
  • Spices – oregano, paprika, salt and pepper
  • 2 egg whites
  • Jarred spaghetti sauce
  • Mozzarella cheese
  • Parmesan cheese

Directions:

Preheat oven to 475 degrees.  In a shallow dish, combine bread crumbs, Parmesan and spices.  Add egg whites to a separate shallow dish.  Dip each eggplant round into egg whites, then bread crumb mixture.  Place on baking sheet that has been sprayed with cooking spray.  Bake eggplant for 10 minutes, then flip and continue baking for 7-8 additional minutes.  Remove from oven and set aside.  Lower oven temperature to 350 degrees.

Using two custard dishes, add a teaspoon of spaghetti sauce to the bottom of each dish.  In each dish, place an eggplant slice over sauce, top with a teaspoon of sauce plus a pinch of mozzarella cheese.  Repeat layers until dish is full, ending with spaghetti sauce.  Bake for 20 minutes, then add mozzarella + Parmesan cheese and broil for 5 minutes.  Enjoy!

 

Ok, I’m ending on that note … this has turned into a marathon post and I’m sure I’ve worn you out by now.  😀 Later peeps.

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