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Thursday, September 6, 2012

Wed. Sept 5th

Water with Lemon!

Daily Tidbit:  I started drinking Water with Lemon for the flavor boost; I thought it would get me drinking more water, and it did.  But recently I have read more and more good things about the health benefits of drinking Lemon Water.  Lemons are actually loaded with Vitamin C, are good for digestion and may also help with acne and weight loss, as well as keeping you more alert!  Check this out:


Oatmeal with Walnuts

Breakfast: Oatmeal with Walnuts
1/2 cup Plain Oatmeal, microwaved with 1 cup Fat Free Milk
2-3 Shakes Plain Cinnamon
2 tbsp Walnuts
5 oz. OJ
Regular Coffee, Black


Veggie Blast with Eggs Over Easy
Veggie Blast with Eggs Over Easy, chopped up!

Lunch: Veggie Blast with Eggs Over Easy
Yesterday's Thai Green Curry Veggie Blast Leftovers (recipe below)
+ Broccoli & Spinach (all the Veggies mixed and heated in microwave)
+ 2 Over Easy Eggs
Water with Lemon
Regular Coffee, black


3 cups Plain Popcorn, nothing on top, just plain  (recipe below)
Water with Lemon


1 cup fresh cut Watermelon


12 Plain Almonds, Fat Free Milk


Baked Eggplant Parmesan & Meatballs

Dinner: Baked Eggplant Parmesan with Meatballs
2 Servings of Baked Eggplant Parmesan (what is depicted above and one more helping, slightly smaller than the first - recipe below!)

3 Beef Meatballs (store bought, freezer case meatballs)
White Wine


Dessert: Gala Apple, Water



Thai Green Curry Veggie Blast Recipe:

Plain Popcorn Recipe:

Add 1/4 cup of plain popcorn kernels to brown paper lunch bag and fold over 3 times to create a good seal at the top of the bag.  Microwave for 3 minutes.  Empty bag into large bowl and eat!

Baked Eggplant Parmesan Recipe:

1 White Onion, sliced
1 Large Eggplant, sliced lengthwise into 1/4 inch strips
No Salt Added Organic Marinara
1 cup Part Skim Ricotta Cheese
1/2 cup shredded Part Skim Mozzarella Cheese

Preheat oven to 350.  Cover the bottom of a casserole dish with a couple tablespoons of the Marinara  and then top with the sliced onions.  Cover the onions with a layer of sliced Eggplant.  With a pastry brush, brush each slice of Eggplant with EVOO and then brush a spoonful of marinara on top of each slice of Eggplant.  Then add a spoonful of Ricotta on top of each Eggplant slice.  Once each piece of Eggplant is covered, form another layer of the Eggplant, EVOO, Marinara and Ricotta.  Continue with layers until you use up the Eggplant.  Then cover the whole dish with the shredded Mozzarella Cheese. Cover and bake at 350 for 30 minutes.  After 30 minutes, take the lid off and cook another 10-15 minutes, allowing the cheese to brown.  Then it’s ready to serve!  
This is really yummy and the healthier version of the traditional Eggplant Parmesan which is typically deep fried.


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