Saturday, August 27, 2011

This Weeks Box Aug 27 2011



avocado
bok choy or napa cabbage
oranges
green onions
tomatoes
jalapenos
pears
yellow squash
big eggplant
limes




Lighter Eggplant Parmesan

Servings: 8 servings Time: 60 minutes Old Points: 6 pts Points+: 8 pts
Calories: 265.3 • Fat: 12.4 g Protein: 14.1 g Carb: 35.4 g Fiber: 4.4 g

  • 1 large eggplant (2 lbs)
  • 1 tbsp olive oil
  • 12 oz fat free ricotta
  • 1/4 cup + 2 tbsp Pecorino Romano
  • 1/4 cup fresh parsley, chopped
  • 1 medium egg
  • 2 cups reduced fat mozzarella (I used Sargento)
  • 3 cups homemade tomato sauce
  • salt

Start by making the sauce if you don't have any already made. While the sauce simmers, slice the eggplant into 1/4 inch thick slices. Lightly salt the slices and put in a colander to release excess moisture for about 1/2 hour. Lay on paper towels to soak up any extra moisture.

Preheat oven to 450°. Brush eggplant lightly with olive oil on both sides and place on cookie sheets. Bake for 20-25 minutes, turning half way through until eggplant is golden brown.

In a medium bowl combine ricotta, egg, parsley and 1/4 cup of grated cheese.

In a 9x12 baking dish, put a little sauce on the bottom of the dish and put a layer of eggplant to cover the bottom of the dish. Top with 1/3 of the ricotta cheese mixture, mozzarella cheese and sauce. Add another layer of eggplant and repeat the ricotta cheese, mozzarella cheese and sauce until everything is used up. Top with sauce and the mozzarella cheese and the remaining grated cheese.

Cover with foil and bake until cheese is melted and everything is bubbling, about 30 minutes at 400°. Remove foil and bake an additional 8-10 minutes. Take it out of the oven and let it sit about 10 minutes before cutting. Enjoy!




Ingredients:
3 or 4 small summer squash cut into 1/4 inch rounds
1 med. onion, sliced and separated
1 med. clove garlic, minced
2 tbsp. butter
1/2 tsp. salt
1/4 tsp. pepper

Preparation:
Layer all ingredients on center of 18 inches of foil. Seal securely. Grill over medium coals or in 350 degree oven 15-20 minutes or until crisp tender.

8 Things To Do With Napa Cabbage

Bok Choy Recipes




Saturday, August 20, 2011

This Weeks Box Aug 20 2011



carrots
limes

cilantro
bell peppers
cucumbers
tomatoes
grapefruit
summer squash
broccoli
lettuce
avocados
oranges
lemons

Zucchini, Carrot, Tomato Curry with Coconut Milk


Simple Vegetable curry, Indian recipe, Vegetable curry


Ingredients

    2 tsp canola oil
    1 cup carrots, diced
    1 cup onion, diced
    4 cups spinach, coarsely chopped
    1 1/2 cups sliced zucchini
    1 cup canned tomatoes or whole, ripe, juice reserved
    1/2 cup light coconut milk
    1tsp cumin seed
    1 tsp curry powder


Directions

Heat oil in a heavy, large skillet. Saute the cumin seed for about 30 seconds, then add the onions and carrots. sauteing until tender, about 10 minutes. Stir in the curry powder.

Add zucchini, spinach and tomatoes, bring to a simmer, cover and cook about 10 minutes, until zucchini is tender. Add coconut milk and simmer for another couple of mintues until all flavors are merged.



Top with toasted cashew pieces if desired
1T cashew pieces = 49 calories

Number of Servings: 4

Number of Servings: 4


Steamed Broccoli With Lime Dressing
Steamed Broccoli


Serves 4

Ingredients



1 1/4 pounds (1 large bunch) broccoli



1 tablespoon freshly squeezed lime juice



1/2 teaspoon toasted sesame oil



Coarse salt

Directions

1.

Prepare broccoli: Cut off and discard tough ends of stalks, leaving about 2 inches attached to the florets.
Using a paring knife, cut broccoli lengthwise into pieces. With a sturdy vegetable peeler (or sharp knife),
peel away the tough outer layer from the stalks. In a large pot fitted with a steamer basket, bring 1 inch of
water to a boil. Add broccoli pieces in a single layer. Cover, and steam until tender, about 5 minutes.

2.

Meanwhile, in a large bowl, whisk together lime juice and sesame oil; season with salt.

3.

Add broccoli to dressing; toss lightly to coat. Serve immediately.