Wednesday What are We Eating?

What a gloomy day!! I sure hope the sun comes out for the weekend! OK--here's what I had so far B-Instant Bkfst with CC skimmed millk-12 oz--22 g protein S-carb countdown white and choc milk mixed12 oz=18 g protein L-Chicken breast and salad with lite dressing-14 g protein S-Q-smart bar (with water and the protein drinks..this morning I am up to 40 oz of fluid) D-family is having pasta..I may have a bit with some low fat riccotta cheese..I need to get off this chicken kick everyday..I am still enjoying it..but I don't want to overdo it..and get sick of it.

B-Carb countdown choc milk-8oz blended with a half banana and protein 95 powder-30 grams protein L-two slices proscuitto with 1oz provolone cheese S-steak with sweet potato I'm really trying to do better with the fluids...I keep FORGETTING TO DRINK! Ann 314/267/150

Hi Joanie, I too would like to see some sun. But I guess every day can't be sunny, right? B - Carb Countdown Yogurt 6 oz cup S - Protein shake L - 1 slice lean deli ham, 1 slice swiss cheese (chose not to eat any of the whole wheat wrap it was in S - protein bar D - eggplant parmesan - I am attempting to cook it for the first time. Got the recipe from here the other day, may have even been from you Have a good day everyone. Anne

Is the eggplant recipe a low fat recipe??? If so, please share...I make the best eggplant parm...but it is fried... Not sure I am up for that yet. Joanie

I don't have the recipe with me because I am at work right now,(hardly working of course), but I do know it is 3 medium eggplants, sliced, layer in baking pan with sauce and mozzarella cheese and baked in the oven. There is more to it than that, I had to buy lemons, and I'm sorry but I can't remember the rest of the ingredients. So, it's not fried, and not breaded. I have no idea how it will taste. I did get it from this website, so hopefully it's low fat. I'll let you know how it comes out. Anne

Please do!! Joanie

I have a WLS recipe for Moussaka which is similar to eggplant parmesan, here it is in case you might want to try it: 1 large egg plant, about 1 1/2 pounds 1/2 teaspoons salt cooking spray 1/2 pound lean ground lamb 1/2 pound lean ground turkey 1 cup onion, finely chopped 1 clove garlic, minced 1/4 pound (about 4-5 large) mushrooms, coarsely chopped 1/4 cup red wine 1 9-ounce can tomato sauce 1 tablespoon dried parsley flakes 1 tablespoon chopped fresh oregano or 1 1/2 teaspoons dried oregano 1/4 teaspoon cinnamon salt and pepper to taste Custard Topping 1 1/2 cups skimmed milk 1/2 cup egg substitute 1/2 cup grated Parmesan cheese plus 2 tablespoons 1. Preheat oven to 400 degrees F. 2. Cut the ends off the eggplant and slice hoizontally into 1/4" inch thick slices. Line a colander with eggplant slices, sprinkle with salt, and let drain for 30 minutes. 3. Coat a large nonstick skillet with cooking spray an cook lamb and turkey over medium heat, stirring vigorously to separate. Brown for about 5 minutes, than drain off fat. 4. Add onions, garlic, and mushrooms and cook over medium heat about 3 minutes. Add wine, tomatoe sauce, and seasonings, stir, and cook for 2 more minutes. 5. To make custard: While eggplant is draining, whisk together milk, egg substitute , and 1/2 cup Parmesan cheese in a medium saucepan. Stirring constantly, simmer over low flame for 5-7 minutes until slightly thickened and reduced by one-third. Remove from hat and set aside. 6. To assemble: Lightly coat a baking pan with cooking spray. 7. Rinse eggplant and pat dry. Layer 1/2 eggplant on bottom and top with 1/2 lamb-turkey mixture. Layer rest of eggplant and top with remaining lamb-turkey. Pour custard topping over the top and sprinkle it with 2 tablespoons grated Parmesan cheese. 8. Bake for 45 minutes to 1 hours or until golden. Makes 4 1-cup servings Moussaka: Calories -317.71 Protein - 27.16 Fat - 14.62 Carbs - 19.14 Cholesterol -68.89 Fiber - 6.43 Sodium - 344.46 Custard Topping: Calories -104.66 Protein - 11.13 Fat - 5.17 Carbs - 7.46 Cholesterol -11.84 Fiber - 0 Sodium - 335.27

Thanks for the recipe! Joanie

Joanie, I make a lowfat low carb eggplant parm that I started eating when I was on one of my many diets and still make it once in a while. I peel and slice 2 eggplants. Spray a cookie sheet with non-stick spray and place the slices on it. Sprinkle with salt,pepper a little basil and oregano, spray non stick cooking spray on the top of the eggplant and bake for about 5-10 mins at 375. I make my own sauce with crushed tomatoes and spices or some lowfat sauce from the store. Sometimes I add some cooked ground turkey to the sauce for extra protein. Then layer the eggplant sauce and lowfat mozz till you fill the pan and bake until the cheese is bubbly in the oven about 20mins. It is very good and has no added fat or sugar. Terri

Hey Joanie, I want to thank you for starting this thread every day. I have just started on solid foods(soft, pureed) and it is so helpful to look at some of the things everyone is eating. Just wanted to let you know that. I will be able to add to this thread pretty soon. Sandy