While I was grocery shopping on Saturday, I ran across these – frozen eggplant cutlets.
I looked at the ingredients and calories before deciding to give them a try.
From the Dominex site here are the Ingredients: Eggplant, Soybean Oil, Wheat Flour, Water, Corn Flour, Salt, Dextrose, Corn Starch, Spices, Garlic Powder, Dehydrated Parsley, Onion Powder, Extracts of Paprika and Annatto, and Natural Flavors.
Well, nutritionally speaking, these aren’t horrible. There is quite a bit of sugar and sodium, but for a “fast food” they aren’t that bad.
They tasted great – lots of flavor, crispy; they actually tasted like real eggplant not artificial at all. I baked two in the toaster oven one for me and one for Jeremy and then topped them with a slice of mozzarella during the last minute. These made for a really quick meal. Jeremy even agreed to have spinach on his. “I guess if I’m eating a burger that isn’t even meat, I might as well have spinach too.” Ha! his words obviously.
I really want to try to make my own version of eggplant cutlets soon.
While flipping through my current issue of Real Simple, I saw a recipe for Cheesy Baked Pasta with Spinach and Artichokes (228 April). Their recipe topped out at 491 calories. This seemed like a lot to me, so I decided to see if I could do any better. Disclaimer – I hate wheat pasta, so I don’t use it. You could certainly make this even better by using wheat/whole grain pasta.
Usually when I make a recipe and I want to know the calorie break down I use www.sparkrecipes.com. I highly suggest it.
- Parmesan Cheese, grated, 1 oz shredded
Romano Cheese, 3 oz shredded
Spaghetti/Marinara Sauce (tomato sauce), 4 cups
Garlic, 3 cloves – Diced
Onions, 1/4 cup diced
Red Pepper Flakes – 1 tablespoon
Spinach, frozen, 1 package (10 oz) yields – defrosted
Ricotta cheese, fat-free, 5 oz
Extra Virgin Olive Oil, 2 tbsp
Artichoke hearts canned, 14 oz roughly chopped
Pasta uncooked, 14 oz (I used lined ziti)
- Preheat oven to 350
- Start the water for the pasta – cook until Al Dente
- Sautee the olive oil, onion, and garlic
- Next add the drained spinach, artichokes and red pepper to the garlic and onion
- After everything is heated, add half the jar of sauce, stir
- When the pasta is done, spread half of the veggie mixture in the bottom of a pan. Next add a layer of pasta, and dollops of ricotta. Repeat.
- Cover the top layer with the extra sauce and the grated cheese.
- Heat in the oven 12 – 15 minutes or until cheese is browned.
The final calorie count was 365 that is 126 saved calories. I think I’ll take it.
Dinner last night with friends was awesome, but I was definitely excited to cook the Teriyaki marinated steak tips from The Meat House. I am not a huge red meat eater, but when I sampled these last week at the Meat House, I knew I would have to to cook them. About 40 minutes before Jeremy got home, I started some baked potatoes. Once he was here and able to extract the cast iron skillet from our camping stuff, I seared the steak tips and then broiled them in the oven. I took Jeremy’s out a few minutes before mine because he really prefers his medium. I can’t eat meat if I see any pink.
Jeremy made fresh green beans that we got from On the Vine, and I tossed together a salad with spinach, green onions and balsamic vinegar. There was baguette and the meat was just so good.
We had a pinot noir, which was so light and perfect with the steak
Dessert was left over peanut butter pie. It’s even better the second day.
Dinner, one day late, was perfect.
I tried to keep things green today. Today was a teacher’s workshop day so I was able to get some much needed work done. Cleaning my desk and recycling all of the extra papers from last semester, was high on my list of priorities. One of the things I hate most about teaching, specifically English, is all of the paper I generate and consequently waste. If all of my students had laptops, it would be a different story, but alas it is not the case.
After cleaning and recycling for awhile, I was hungry. I was really excited to try this yogurt made from 100% grass-fed cows. Oh how I wanted to like this yogurt, but I didn’t. The texture was kind of soupy, and it didn’t really taste like vanilla at all to me. Maybe I’ll give it another try sometime, but I don’t know.
It rained all day in New Hampshire. By the time I got home, I was so tired. I didn’t want to do anything, so I didn’t. Jeremy went to the gym, and I made dinner.
Basically, I threw every green vegetable (leeks, green peppers, broccoli, and spinach) that was left in the fridge into a pan with some evoo and garlic. Then I cooked some pasta. I topped everything with tomato and basil sauce (which had way too much of that licorice taste that basil sometimes has) and freshly grated parmesan.
Best dinner I’ve ever had? No. But a much better choice than pizza or Mickey D’s.
Hitting the treadmill tomorrow and spin on either Wednesday or Thursday. I’m trying to decide if I should give the last class I went to another try or just go to a different instructor.
I’m not sure I could live without broccoli. OK, I’m sure that’s an exaggeration, but it’s just so good. This is my favorite way to eat broccoli:
- Chop two cloves of garlic and toss in a pan of Extra Virgin Olive oil
- Sautee for one minute on medium and then toss in 2 or 3 cups of broccoli
- Lately, I’ve also been throwing in baby spinach and if there are pine nuts around those go in too
- Next, add a teaspoon of sea salt and a 1/2 teaspoon of red pepper flakes
- Cover and let everything heat up for 3 – 4 minutes
- Dump everything in a bowl and shred some fresh parmesan on top
Oh so good. The broccoli is still crispy, the spinach is nice and wilted, the red pepper makes it just a little spicy and the parmesan gives a nice nutty flavor.
I wish I could eat like this for lunch everyday. If I could design a teacher’s lounge, I would make it considerably easier to cook and eat fresh food. Believe me; most teachers are horrible eaters. It really amazes me. While this dish isn’t as good heated up the next day in the microwave, it’s still way better than Cup ’O Noodles.