Wednesday, June 30, 2010
A Little Spark!
After much pondering, I've decided to start using Sparkpeople as my main support group and tracking tool. I joined Sparkpeople years ago and always enjoyed visiting there but never really used their program. Since I need more accountability right now, this seems like the perfect time to heat things up and use the site to it's full potential!
Feel free to take a peek at my Sparkpage if you'd like to explore further.
And, to tantalize your taste buds, look at this deeelicious recipe from Real Simple I found yesterday! Please note, my computer is still not back in my hot little hands so I'm unable to redux this recipe for you. I will be substituting part-skim ricotta but otherwise I think it stands on it's own as a pretty healthy dish.
Eggplant Lasagna With Herbed Ricotta and Asiago
Hands-on Time: 20m
Total Time: 45m
* 1/2 pound plum tomatoes, halved and seeded
* 1 clove garlic
* 4 tablespoons olive oil
* kosher salt and black pepper
* 2 eggplants (about 3 pounds), sliced lengthwise 1/4 inch thick
* 1 cup ricotta
* 1 large egg
* 1/2 cup fresh basil, chopped
* 1/4 cup grated Asiago or Parmesan (1 ounce)
* 4 cups mixed greens
1. Heat broiler. In a food processor, puree the tomatoes, garlic, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
2. In 2 batches, arrange the eggplant on a broilerproof baking sheet, brush with 2 tablespoons of the oil, and season with ½ teaspoon salt and ¼ teaspoon pepper. Broil until charred and tender, 3 to 4 minutes per side.
3. Meanwhile, in a small bowl, combine the ricotta, egg, basil, and ¼ teaspoon each salt and pepper.
4. Spread half the tomato sauce in the bottom of an 8-inch square baking dish. On top of it, layer a third of the eggplant and half the ricotta mixture. Repeat with another layer of eggplant and ricotta. Top with the remaining eggplant and tomato sauce. Sprinkle with the Asiago.
5. Reduce oven to 400º F and bake until bubbling, 15 to 20 minutes. Let rest for 10 minutes before serving. Divide the greens among plates, drizzle with the remaining tablespoon of oil, and sprinkle with ¼ teaspoon each salt and pepper. Serve with the lasagna.
Tip:This lasagna can be easily made in advance. Refrigerate it, wrapped, up to 2 days. Reheat at 350º F for 20 to 30 minutes.
Rapunzel's note: I'll be substituting part-skim ricotta to cut down on fat & calories.
Nutritional Information: Calories 378; Fat 26g; Sat Fat 9g; Cholesterol 91mg; Sodium 782mg; Protein 15g; Carbohydrate 27g; Fiber 14g
Doesn't that look amazing? Guess what I'll be having for dinner tonight? Mmm....but in the meantime, it's off to work for me, hope you all have a Beauty-Full Day!