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Wednesday, September 26, 2012

Tues. Sept 25th

Grilled Eggplant Veggie Lasagna

Daily Tidbit: A Veggie Lasagna is a great way to incorporate a lot of servings of Veggies into a meal.  In addition to Eggplant I also managed to squeeze a good amount of Artichokes in here too by mixing them in with the Ricotta Cheese (pictured above).  Artichokes are nutrient dense, low cal, are a great source of Fiber, Vitamin C & Folate, and offer many health benefits:


Plain Oatmeal with Walnuts & Cinnamon

Breakfast: Oatmeal & Walnuts
1/2 cup uncooked Plain Oatmeal (cooked in microwave with 1 cup Fat Free Milk)
2-3 shakes of Plain Cinnamon
2 tbsp Plain chopped Walnuts
5 oz OJ
Regular Coffee, black


Whole Wheat Couscous Salad topped with Curry Chicken
Curry Chicken Couscous Salad: after mixing in the Curry Chicken

Lunch: Curry Chicken Couscous Salad
1 cup of Couscous Salad (recipe below)
1/2 cup of Curry Chicken Salad (canned Chicken, drained/ rinsed & mixed with Olive Oil Mayo & Curry)
Water with Lime
Regular Coffee, black


Snack: 20 Plain Almonds, Fat Free Milk


Grilled Eggplant Veggie Lasagna:  Side View
Grilled Eggplant Veggie Lasagna

Dinner: Grilled Eggplant Veggie Lasagna
Grilled Eggplant Veggie Lasagna (recipe below)
Marinara Sauce
White Wine

*I had two servings the size of the picture above.  This was a concoction I threw together with various items in my kitchen and it turned out super yummy; the kids did not like it, but my husband and I loved it!


Dessert:  1 Local Liberty Apple, Water



Whole Wheat Couscous Salad Recipe:  
Into a large bowl mix the following items (quantities based on personal preference):

Black Beans (canned, rinsed, drained)
Chick Peas (canned, rinsed, drained)
Zucchini, finely diced
Toasted Almond Slivers
Cilantro, chopped
Juice from 1/2 Lime
Whole Wheat Couscous, cooked and chilled
Trader Joe's Balsamic Vinaigrette

Grilled Eggplant Veggie Lasagna Recipe:
Preheat oven to 350.  Meanwhile:

1.  Grill the Eggplant:  Take 1 large Eggplant and slice into 1/2 inch pieces longways. Spray both sides of each piece with Canola Oil & season with salt.  Grill on Cast Iron Grill Pan on stove on medium heat for 3-4 minutes per side.

2.  Make Cheese filling:  In food processor add: 1 large Garlic clove, 1 large handful of Cilantro, 1 can of Artichoke Hearts (drained/ rinsed), 1 cup of Part Skim Ricotta Cheese, & 2 Eggs; process until smooth.

3.  In an oven safe Lasagna pan cover bottom of pan with Organic No Salt Added Marinara, brushing to cover entire bottom and sides of the dish.  Chop 1/2 Large Red Onion into slices and place them atop the Marinara.  Once above items are complete begin to layer Grilled Eggplant with Ricotta Cheese mixture until all have been used.  Top with a layer of the Marinara and Part Skim Mozzarella Cheese & Parmesan Cheese.  Bake covered for 40 minutes and then remove cover and bake another 20 minutes until top is golden brown!

Serve with additional Marinara if desired, enjoy!


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