Bored with Side Dishes? I was....

*All my recipes are geared towards 2 people because it's generally just me and my husband. I eat so little that my daughter and I can usually share (if she's home - she's 18) Artichoke Gratin Servings: 2 (Prevention magazine) 1 (9 ounce) package frozen artichoke hearts 1-1/2 teaspoons lemon juice 1 tablespoon and 1-1/2 teaspoons plain dried bread crumbs 1-1/2 teaspoons freshly grated Parmesan cheese 1/2 teaspoon dried Italian herb seasoning 1/2 clove garlic 1/2 teaspoon olive oil Per Serving: Calories: 88, Total Fat: 2.4g, Cholesterol: < 1mg, Sodium: 126mg, Total Carbs: 14.4g, Dietary Fiber: 5.3g, Protein: 4.6g ======================================================= Broccoli Marinara (Serves 2) 1 tablespoon olive oil 1/2 (14.5 ounce) can diced tomatoes with balsamic vinegar, basil and olive oil 1/2 pound broccoli florets 1 clove garlic, chopped salt and pepper to taste: Heat olive oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, stirring constantly. Pour in the tomatoes with their juices, and simmer until the liquid has reduced by about 1/2. Place the broccoli on top of the tomatoes, and season with a little salt and pepper. Cover, and simmer over low heat for 10 minutes, or until the broccoli is tender. Do not over cook the broccoli, it should be a vibrant green. Pour into a serving dish, and toss to blend with the sauce before serving. Calories: 115, Total Fat: 7.2g, Cholesterol: 0mg, Sodium: 287mg, Total Carbs: 9.8g, Dietary Fiber: 4.3g, Protein: 4.3g Cooking Light Magazine ======================================================= Eggplant Tomato Bake (Servings: 2) This is just addictive to me. I use ROMA tomatoes for this and I add just a tad bit of fat free tomatoe and basil Feta 1/2 eggplant, sliced into 1/2 inch rounds 1/2 tomato, sliced 2 tablespoons grated fat-free Parmesan cheese Preheat oven to 400 degrees F (200 degrees C). Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet and sprinkle Parmesan over the eggplant. Layer one slice of tomato on top of each eggplant round. Sprinkle with Parmesan cheese. Bake for 10 to 15 minutes. Per Serving: Calories: 59, Total Fat: 0.4g, Cholesterol: 0mg, Sodium: 108mg, Total Carbs: 10g, Dietary Fiber: 3.8g, Protein: 3.3g Prevention Magazine ======================================================

Hi, I know this is an old post but I wanted to keep the artichoke gratin recipie and realized there's no prep/baking instructions.  Help!