Salad greens, green beans, baby potatoes, white beans, hard-boiled eggs, Nicoise olives, capers, and vinaigrette.
Thursday, October 24, 2013
Almost Nicoise
Salad for dinner:
Salad greens, green beans, baby potatoes, white beans, hard-boiled eggs, Nicoise olives, capers, and vinaigrette.
Salad greens, green beans, baby potatoes, white beans, hard-boiled eggs, Nicoise olives, capers, and vinaigrette.
Wednesday, October 23, 2013
Summery sandwich
Goat cheese, tomatoes, roasted red peppers, fresh mozzarella, sauteed eggplant, sauteed yellow squash, marinated cucumbers on a crusty roll.
Monday, October 21, 2013
If It's Monday, This Must Be Eggplant
Veggie box:
Watermelon, acorn squash, green beans, arugula, baby salad mix, five cucumbers, two yellow squash, and an eggplant.
Watermelon, acorn squash, green beans, arugula, baby salad mix, five cucumbers, two yellow squash, and an eggplant.
Sunday Night Pizza
Pizza time:
3 oz. prepared Publix pizza dough
2 oz. shredded part-skim mozzarella
Arugula, mushrooms, onions, and green olives
375 calories
3 oz. prepared Publix pizza dough
2 oz. shredded part-skim mozzarella
Arugula, mushrooms, onions, and green olives
375 calories
Thursday, October 17, 2013
It's Eggplantastic!
Eggplant stuffed with lamb, tomatoes, onions, and pinenuts:
2 large eggplants
1 pound ground lamb
Olive oil
1 onion, minced
1 14 oz. can diced tomatoes
1/4 cup pine nuts
Spices to taste
Tomato and pepper for garnish
Cut eggplants in half, salt the cut halves and let stand for an hour. Rinse and pat dry. Saute eggplants in olive oil for 10 minutes. Let eggplants cool. Toast pine nuts in a dry skillet and set aside. Add some olive oil to the skillet and cook onions over low heat until they are translucent. Raise the heat to medium and add lamb. When the lamb is browned add tomatoes, spices, and pine nuts. Cook over medium heat for 20 minutes or until the mixture has thickened.
Scoop out a small amount of flesh from each eggplant half. Stuff with lamb mixture. Top with a tomato slice and a pepper slice. Cover and bake for 45 minutes at 350, then remove cover and bake for 15 more minutes.
Served with carrot-yogurt salad and tomato, cucumber and feta salad.
2 large eggplants
1 pound ground lamb
Olive oil
1 onion, minced
1 14 oz. can diced tomatoes
1/4 cup pine nuts
Spices to taste
Tomato and pepper for garnish
Cut eggplants in half, salt the cut halves and let stand for an hour. Rinse and pat dry. Saute eggplants in olive oil for 10 minutes. Let eggplants cool. Toast pine nuts in a dry skillet and set aside. Add some olive oil to the skillet and cook onions over low heat until they are translucent. Raise the heat to medium and add lamb. When the lamb is browned add tomatoes, spices, and pine nuts. Cook over medium heat for 20 minutes or until the mixture has thickened.
Scoop out a small amount of flesh from each eggplant half. Stuff with lamb mixture. Top with a tomato slice and a pepper slice. Cover and bake for 45 minutes at 350, then remove cover and bake for 15 more minutes.
Served with carrot-yogurt salad and tomato, cucumber and feta salad.
Tuesday, October 15, 2013
Mac and cheese with a kick
Macaroni and cheese with green chiles:
1/2 pound dry macaroni, boiled and drained
1 can Campbell's condensed cheddar cheese soup
5 oz. milk
1 4 oz. can diced green chiles
Mix all ingredients together in a casserole, then top with
1 tbsp melted butter mixed with 2 tbsp bread crumbs
Bake at 400 for 25 minutes or until sauce is bubbly and crumbs are brown
4 servings, 275 calories each
1/2 pound dry macaroni, boiled and drained
1 can Campbell's condensed cheddar cheese soup
5 oz. milk
1 4 oz. can diced green chiles
Mix all ingredients together in a casserole, then top with
1 tbsp melted butter mixed with 2 tbsp bread crumbs
Bake at 400 for 25 minutes or until sauce is bubbly and crumbs are brown
4 servings, 275 calories each
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