Monday, May 16, 2011
Back to the Kitchen!
After much thought, and a quick glance at my checkbook balance, I've come to the realization that I need to wean myself away from the Jenny Craig food. As much as I appreciate the convenience, I just can't afford $130-$150 a week anymore. Now that Tax Season is over, my working hours have been decreased and I just don't have as much disposable income as I once did. Also, I'll be honest here, I'm bored to death eating out of boxes! I miss cooking. I miss my own fresh ingredients. I miss eating the same meal I'm feeding my family.
Now, I haven't discussed this with my JC Counselor yet, but what I plan to do is continue "using" Jenny for the weekly consultations/weigh-ins because I know that I need the accountability. I'll buy minimal amounts of food, just a few meals per week to keep on hand for busy days or when Beren's eating something I can't/shouldn't have. Otherwise, I'm on my own. Yikes! I'm a bit nervous but also excited and relieved at the same time.
So, I'm starting this new plan with a bang, can't wait to get back into my kitchen this evening and whip up this yummy dish!
Weight Watcher's Eggplant Parmigiana
PointsPlus™ Value: 3
Preparation Time: 15 min
Cooking Time: 35 min
Level of Difficulty: Moderate
We slimmed down this fattening favorite. Baking the eggplant gives the dish a crispy texture without the fat that comes from frying.
1 spray(s) cooking spray
1/3 cup(s) seasoned bread crumbs, Italian-style
1 Tbsp grated Parmesan cheese
1 tsp italian seasoning
1/4 tsp garlic powder
1 medium raw eggplant
2 large egg white(s), lightly beaten
1 1/2 cup(s) canned tomato sauce
1/2 cup(s) part-skim mozzarella cheese, shredded (shredded
Preheat oven to 350°F. Coat a 9 X 13-inch baking dish with cooking spray; set aside.
Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.
Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.
Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.
Enjoy, and have a Beauty-Full Day!