Tuesday, June 10, 2008
"Knockout" Training
Sunday, June 8, 2008
Ratatouille
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1 small Eggplant, chopped
1 teaspoon Salt
1 tablespoon Olive Oil
2 medium Zucchini, chopped
1 red Bell Pepper
1 Onion
2 Garlic Cloves
1/4 cup Water
1 (14 1/2 ounce) can diced tomatoes
Fresh Basil
Freshly Ground Black Pepper
Heat the oil in a large pot over medium high heat. Add the eggplant, zucchini, bell pepper, onion, and garlic; cook, stirring constantly. about 1 minute; then add water. Reduce heat and simmer, covered, shaking the pot occasionally, until the vegetables are softened, about 5 minutes. Stir in tomatoes, basil, pepper, and the remaining 1/4 teaspoon salt; simmer, uncovered, until the liquid is evaporated, about 25 minutes. Let cool to room temperature before serving.
You can add anything you like I sometimes add carrots, celery and whatever else I feel like throwing in! Definitely a basic staple!
About 75 calories per serving, high in fiber and free on weight watchers (maybe 1 point) Enjoy!
Grilled Portobello Mushrooms on Greens
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Meaty Portobello mushrooms are marinated in balsamic-thyme vinaigrette, charred on the grill, then sliced while still warm and arranged atop greens. Perfect for a light summer lunch!
1 tablespoon Balsamic or Red-Wine vinegar
2 teaspoons extra-virgin Olive Oil
2 teaspoons reduced-sodium Soy Sauce
1 teaspoon minced fresh Thyme
4 fresh Portobello Mushrooms, stems discarded
4 cups Mesclun or Mixed Salad greens
Spray the grill or broiler rack with olive oil nonstick spray; prepare the grill or preheat broiler.
Combine the vinegar, oil soy sauce, and thyme in a shallow dish. Add the mushrooms and let stand, turning frequently, about 10 minutes.
Grill or broil the mushrooms, brushing with any remaining marinade, until heated through, 1-2 minutes on each side. Slice thinly and serve at once over the greens.
Makes 4 servings (1 mushroom about 1 cup greens): 60 calories, 3 fiber, 3 protein WW pts 1
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