| ftanya
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Baked Eggplant with Mushroom-and-Tomato Sauce
1 peeled eggplant, cut into 1/4-inch-thick slices (about 1 1/4 pounds)
Cooking spray
1 cup chopped onion
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
2 garlic cloves, chopped
1 (8-ounce) package presliced mushrooms
1/4 teaspoon black pepper, divided
1 (8-ounce) can no-salt-added, no sugar added tomato sauce, divided
2/3 cup (about 3 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup (1 ounce) grated fresh Parmesan cheese
Preheat broiler.
Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned.
Preheat oven to 375°.
Heat a large nonstick skillet coated with cooking spray over medium heat; add onion and next 4 ingredients (onion through mushrooms). Cover and cook 7 minutes or until tender, stirring mixture occasionally. Increase heat to medium-high; uncover and cook for 2 minutes or until liquid evaporates.
Spread half of mushroom mixture in bottom of a 1 1/2-quart round baking dish coated with cooking spray. Arrange half of eggplant slices over mushroom mixture; sprinkle with 1/8 teaspoon pepper. Top with 1/2 cup tomato sauce and 1/3 cup mozzarella. Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices. Sprinkle with 1/8 teaspoon pepper; top with remaining tomato sauce. Cover and bake at 375° for 1 hour. Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes.
Yield: 4 servings
NUTRITION PER SERVING
CALORIES 168(30% from fat); FAT 5.6g (sat 3.2g,mono 1.5g,poly 0.5g); PROTEIN 10.9g; CHOLESTEROL 16mg; CALCIUM 236mg; SODIUM 369mg; FIBER 6.1g; IRON 2.1mg; CARBOHYDRATE 21g |
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Thu Apr 19, 2007 1:31 pm |
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| Love2paint4you
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I roasted a turkey on Sunday and today I used the carcass to make broth and then soup.
Turkey and Wild Rice Soup (p2)
Several onions
Several diced carrots
Several stalks of celery, chopped
lemon
garlic
Turkey carcass
1 can tomatoes
mushrooms
spinach
1C brown & wild rice mix
In a large stock pot, cover turkey carcass with water. Add chopped onion, carrots, celery, and garlic. Squeeze the juice out of the lemon into the water and toss the lemon into the pot. Bring to a boil and let simmer for several hours. Add salt later as needed. Put the pot in the fridge overnight.
Next day....
Skim any fat off of the top. Drain broth and set aside. Pick the turkey meat off of the bones and from the scraps left from draining. Add meat back into the broth. Add any veggies into the pot that you like, including more carrots, onions and celery. Bring to a boil, add rice, turn down to simmer for 30 mins. |
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Thu Apr 19, 2007 6:53 pm |
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| Redrabbit
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Tried this recipe with a bit of a variation
Cheeseburger Pie, P1 [posted by lilgemini620]
A friend of mine that is on the beach gave me this recipe and it’s wonderful.
1lb ground turkey- cooked and drained (or very lean hamburger)
small onion-chopped
1 8 oz bag of shredded cheese
1 cup of light mayo (I used 1/2 cup) great both ways
3 eggs
Brown turkey in skillet with onion. Drain well of any excess grease and press into the bottom of a deep-dish pie pan. Set aside.
Preheat oven to 350°F.
Combine remaining ingredients in mixer bowl and whip well. Pour mixture over turkey or beef "crust" and bake 40-45 minutes until top is browned and "set". Cool 15-20 minutes before slicing. This can be packaged in Ziplocs or plastic containers for meals quickly microwaved over the next 3-5 days. (Does not freeze well, though.)
We had this with some roasted veg and it was very good. Not one complaint from a family of sometimes picky eaters. |
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Thu Apr 19, 2007 11:38 pm |
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