Emerald Health and Wellness Initiative

2 comments

1. Maureen Watkins says:

   January 19, 2012 at 2:00 pm

   One of my favorite recipes for dinner (from Cooking Light): ENJOY!!!
   Whole wheat pasta with eggplant:
   YIELD: 8 servings (serving size: 1 1/4 cups pasta)
   COURSE: Main Dishes
   Ingredients

   1 (16-ounce) package whole wheat penne/ziti (or brown rice penne)
   1 tablespoon olive oil
   3 cups cubed eggplant (about 1 small)
   1 cup finely chopped onion (about 1 medium)
   3 garlic cloves, minced
   1 teaspoon salt
   1/4 teaspoon crushed red pepper
   1 (26-ounce) jar fat-free pasta sauce (can subsitute)
   1/3 cup finely chopped fresh basil (I use dry when I don’t have fresh)
   1 1/2 cups (6 ounces) preshredded Italian-blend or Parmesan cheese, divided
   Preparation

   Cook pasta according to package directions, omitting salt and fat. Drain well.

   Heat oil in a large skillet over medium-high heat until hot. Add eggplant and onion; sauté 8 minutes or until onion is browned. Stir in garlic; sauté 3 minutes. Add salt, pepper, and pasta sauce; bring to a simmer. Reduce heat, and cook 5 minutes. Remove from heat; stir in basil.
   Toss eggplant mixture with pasta. Sprinkle with 1 cup cheese; toss gently. Top evenly with remaining 1/2 cup cheese. Serve immediately.
   Nutritional Information
   Amount per serving
   Calories: 353
   Calories from fat: 18%
   Fat: 7.1g
   Saturated fat: 3.1g
   Monounsaturated fat: 2.7g
   Polyunsaturated fat: 0.4g
   Protein: 11.5g
   Carbohydrate: 56.3g
   Fiber: 5g
   Cholesterol: 17mg
   Iron: 4.2mg
   Sodium: 430mg
   Calcium: 202mg
   http://www.cookinglight.com/cooking-101/essential-ingredients/whole-grain-pastas-00400000001170/

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2. Alycia says:

   January 23, 2012 at 1:59 am

   Yummy Roasted vegetables… Easy and quick to prepare, can even use a pre-cut bag of frozen vegetables.
   Pairs nicely with a chicken breast or a port tenderloin.

   Sweet potato,
   Rutabagas,
   Turnips,
   Parsnips,
   Carrots,
   Broccoli,
   Onions,
   *Squash,
   Garlic or garlic powder
   Salt, 1 tsp (I hold)
   Pepper, black, 1 tsp
   Olive Oil, just enough to lightly coat

   Directions
   USE WHATEVER VEGGIES YOU LIKE. DRIZZLE OLIVE OIL ON THEM AFTER CLEANED. PLACE IN A FOIL LINED PAN SINGLE LAYER. COOK IN OVEN AT 400 DEGREES FOR ONE HOUR OR TILL VEGGIES SOFT AND ROASTED. TURN VEGGIES AFTER 30 MIN. OF COOKING.

   Nutritional Info:
   Amount Per Serving
   Calories: 190.3
   Total Fat: 4.2 g
   Cholesterol: 0.0 mg
   Sodium: 274.2 mg
   Total Carbs: 36.2 g
   Dietary Fiber: 8.0 g
   Protein: 4.4 g

   From http://recipes.sparkpeople.com
   excellent web site with health meals for every occasion. They even have an App
   Enjoy!

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