Eggplant Parmesan and Salad

  I decided I would clean out the fridge of  leftovers tonight. I took the leftover veggies Jake cooked last night, that was on top of the fish, the small hamburger patty he cooked 2 days ago, the red sauce I put in the freezer last month, and the salad from last night. I also decided since it was just me tonight, I would make something I love eggplant. Eggplant Parmesan it was, but I wanted it to be healthier since I am doing the whole weight loss thing. Here's what I did. I avoided turning the oven on, because it's over 85 degrees inside the house and didn't want it to get any hotter.

  I dethawed the red sauce, which is canned crushed tomatoes, tomato sauce, tomato paste, onions, sweet mini peppers, mushrooms, garlic, basil, oregano, thyme, red pepper flakes, salt, and pepper.

 Next, I took the eggplant, sliced it into 1/2 inch thick pieces, laid it on parchment paper, sprinkled it with salt, on both sides, and let it sit for 5 minutes. This draws out the excess water. Next, I heated a deep skillet with 2 tbls olive oil, then placed the eggplant in the skillet to sear it on both sides. Normally, you would coat the eggplant in egg, then bread crumbs, but I didn't want to add the extra calories. I seared them in batches so not to over crowd the pan, then placed them on a plate with a paper towel when done, this way the paper towel can soak up any oil and extra moisture. After all eggplant was cooked, I put the veggies and leftover hamburger in the pan to heat it up, I did add some of the new dark greens to it too. Next, I added the red sauce, and let it simmer for 5 minutes.

                                          To assemble, I placed 1 eggplant circle on my plate.

                                                Next, I placed some sauce on top of it.

                                           Then, I put another piece of eggplant on top of that.

                                          Lastly, more sauce, some parm, and fresh chives.

This plate of food is only 220 calories.

Alaskan Pollock with Veggies, Couscous, and Salad

  Tonight was Jake's night to cook and he chose fish, so he could add the new greens we bought, they have a lemon taste to them. For the life of me I can't remember the name of them.

  First he started by chopping all the veg and spices. He used 1 small zucchini, 6 mini carrots, mini sweet peppers, chives, onion, and the greens.

 He then started the water for the couscous, adding some peppers and onion. When the water boils you remove it from heat, add the couscous, and then cover it for 7 minutes. I have found a real love for the stuff. You get a whole cup of it and it's not too bad on the calorie thing.

 For the fish he placed the fish in a foil lined pan, put all the veggies and greens on top of it. He also added salt, pepper, and red pepper flakes. He covered it with more foil, then placed it in a 400 degree oven for 15 minutes.

 I threw the salad together.

This whole plate of food is 360 calories. The problem I had was there was no way I could eat all of this. I will try my hardest before the night is over. 

Spicy Sesame-Soba and Sliced Steak

  Tonight was my night and I chose one of our favorites. Again it is another of Rachael Ray's recipes. I dd change something on this one. It calls for sesame oil and sesame seeds, I used olive oil and left out the seeds. I cooked everything in olive oil.  Another thing is we used the whole wheat pasta and not the soba noodles, we can't find them around here.
   Ingredients

• 1 1/2 pounds petite filet or flat-iron steaks
• 12 ounces soba or whole wheat spaghetti
• 3 tablespoons high temperature/stir fry oil, divided
• 1 tablespoon ancho chili powder
• 1 1-inch piece of grated ginger
• 4 cloves garlic, chopped
• 2 bunch scallions, cut into 2-inch pieces
• 1 cup daikon, peeled and cut into matchsticks
• 2 teaspoons sugar
• 1-2 tablespoons Harissa or chili paste
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Tamari (dark soy sauce)
• 1 1/2 cups beef stock
• 1 tablespoon sesame oil
• 3 tablespoons toasted sesame or black sesame seeds
• 1 cup shiso leaves or 1/2 cup cilantro leaves, coarsely chopped 

 Place the steak in the freezer for a few minutes to firm it up for thin slicing.

Boil a large pot of water to cook the soba or pasta; cook at a rolling boil to package directions to al dente.

Very thinly slice the meat against the grain with a sharp knife.

In a large round-bottomed pan, heat 2 tablespoons of the stir fry oil over high heat. Add the meat, season with chili powder and brown for 2-3 minutes; remove to plate. Cook in two batches, if necessary, to avoid overcrowding the pan. Add the remaining oil and stir fry the ginger, garlic, scallions, daikon and stir fry to tender-crisp, 2 minutes. Sprinkle the sugar over the pan and stir in the chili paste, Worcestershire, Tamari and stock. Add the beef back and season with sesame oil.

Drain the soba or spaghetti and add to pan. Toss the noodles with beef and sesame seeds and serve. I topped with the chopped cilantro

Sheperd's Pie Knife and Fork Burger

 Jake has been wanting this for a long while, so he decided to fix it tonight for dinner. This is actually one of Rachael Ray' recipes we never change. I am going to copy and paste the recipe so I don't have to type all of it out. I am feeling a bit lazy and sore tonight.
Ingredients
    2 tablespoons olive or vegetable oil, plus some for drizzling

1/4 pound button mushrooms, 5 to 6, stemmed and very finely chopped

1 carrot, very finely chopped

1 rib celery, very finely chopped

1 shallot, very finely chopped

2 to 3 cloves garlic, very finely chopped

Salt and pepper

2 large or 3 medium russet potatoes, peeled and cubed

1 1/2 pounds coarse beef chuck

4 tablespoons Worcestershire sauce, divided

1/4 to 1/3 cup whole milk

2 tablespoons sour cream

2 tablespoons horseradish

1 egg yolk, beaten

4 tablespoons butter, divided

2 tablespoons finely chopped chives

2 tablespoons flour

1 can beef consomme/stock

1 tablespoon Dijon mustard

Chopped flat-leaf parsley, garnish

4 slices white bread, toasted and lightly buttered

- 

In a skillet over medium heat, heat 2 tablespoons olive or vegetable oil. Add vegetables and garlic, and season with salt and pepper, cook to tender then cool completely. Meanwhile, boil potatoes in salted water until tender. Combine ground beef with 3 tablespoons Worcestershire, salt, pepper and cooled vegetables. Form 4 patties and drizzle them with oil. Heat griddle or cast-iron skillet over medium-high heat. Cook burgers 10 minutes, turning once for medium doneness. Switch broiler on high. Drain potatoes and mash with milk, sour cream, horseradish, egg yolk, 2 tablespoons butter, chives, salt and pepper. Top the burgers with mounds of potatoes and set under broiler to brown, in middle of oven, 3-4 minutes. Melt remaining 2 tablespoons butter in a small skillet over medium heat. Whisk in flour then consomme; let thicken and season with remaining tablespoon Worcestershire, black pepper and Dijon. Set burgers topped with potatoes on buttered toast and pour gravy over top, garnish with parsley and serve.

 So maybe I lied, we did change one thing. When it says to add in 1 egg yolk, then place the potatoes on top of the burger, then place in the broiler, that's the part we changes. It was 85 degrees in the house, therefore we did not add the egg nor place in the broiler. We just made the potatoes without the egg yolk, then just put the potatoes on top of the burger, then the gravy.

Seared Chicken, Couscous, and Spinach Salad

 Tonight I wanted something fast and easy, of course I always want that. I was going to make chicken breast strips, by I guess I forgot to buy them, I improvised.

 For the chicken, I took 1 skinless boneless chicken breast, and cut it into strips, this way it cooks faster. I marinated it in Lawyers original sauce. I then heated a skillet with 2 tbls. olive oil and seared it for about 5 minutes. For Jake's chicken I took a package of Kraft chipotle cheese and bread crumbs, coated the chicken and seared it.

 Meanwhile, I cut up 2 green onions, 1 each mini red, yellow, and orange sweet pepper, and 3 cloves of garlic, I placed that into a 6 quart pot, with 1 1/2 cups water, 1 tbs butter/margarine, and the flavor packet that came in the box of couscous. I let it come to a boil, then removed it from the heat, stirred in the couscous, and covered it. That's it!

 I placed some fresh spinach on my plate, sliced 1/2 a mushroom, grated 1 mini carrot, and sliced 1 red pepper. I dressed it with 1 tbls. Kraft Greek Vinaigrette.

 The whole thing took about 15 minutes.

I forgot to add, that this plate only has 360 calories. That's 1 cup of the couscous, a small salad, and about 4 oz chicken.