Strawberry Spinach Salad
Spinach
1 cup-ish Strawberries
1T Feta Cheese
1T Pecans
10 sprays of salad spritzer raspberry balsamic dressing
WW PointsPlus = 5 points (check me on this, I'm still not 100% how this new program stuff works)
This was VERY easy to throw together and it was DELISH! I will definitely be making this again.
For dinner I decided to try out WW's Vegetable Lasagna recipe. It was a little more complicated. (Well, not actually complicated, but chopping and roasting vegetables = complicated to this girl)
Vegetable Lasagna
1 medium, raw eggplant (peeled and sliced 1/4-inch thick)
1 medium zucchini (sliced 1/4-inch thick)
1/4 tsp salt
1/8 tsp pepper
1 Tbsp Olive Oil
1 clove garlic
28 oz canned tomatoes, whole, chopped, in their own juice
10 oz mushrooms (bleh, we hate mushrooms so we omitted this)
1 large green pepper, chopped
1/2 cup parsley, flat leaf, chopped
5 pieces no cook lasagna noodles
2 oz Parmesan cheese
Preheat the oven to 400ºF. Spray 2 baking sheets and an 8-inch-square baking dish with nonstick spray. Arrange the eggplant and zucchini slices on the baking sheets, overlapping a few slices, if necessary. Spray the tops with nonstick spray, sprinkle with the salt and pepper, and bake until tender, 15 minutes. Set aside (leave the oven on).
Heat a large nonstick skillet. Swirl in the oil, then add the garlic. Sauté until fragrant, about 30 seconds. Add the tomatoes, mushrooms, frying peppers, parsley, and another grinding of the pepper; cook over medium-low heat until the sauce is bubbling but not yet thickened. Remove from the heat. (The sauce can be made up to 3 days ahead at this point; just transfer to an airtight container and refrigerate.)
I've never purchased lasagna noodles in my adult life..... so this is what the kind I bought looked like :) You're supposed to get the "no bake" kind.
Spread 1⁄2 cup of the sauce evenly over the bottom of the baking dish. Cover with 1 or 2 lasagna noodles (depending on the size you are using); top with one-fourth of the eggplant and zucchini slices, then top with another 1⁄2 cup of the sauce. Sprinkle with 1 tablespoon of the Parmesan cheese. Repeat the procedure to make 4 more layers, ending with a layer of noodles topped with sauce. If any sauce remains, pour it on the top and around the edges of the lasagna. Be sure to use all the sauce (it’s needed to cook the noodles). Press down gently on the lasagna with a spatula to help the noodles absorb the sauce; the lasagna will compact as it cooks.
Ok, 1/2 cup of sauce was NOTHING. I think next time I'll use an 8x8 pan instead of 9x13.
I used more noodles than it said because of the size of my pan
I will also likely make more eggplant and zucchini than it said for next time. There was almost nothing left and I only did 3 layers, not 4.
All done before going into the oven!
Cooked and ready to eat!
Even the little guy liked it! (Although it was messy, so we had to lose the shirt :-) )
This afternoon for lunch I decided carbs sounded good. Potatoes aren't the healthiest of all choices, but it was simple to make and very filling!
Broccoli Cheddar Potatoes
Pretty self explanatory....
Bake 2 potatoes at 400 degrees for an hour, slice open and put in cheddar cheese and steamed broccoli (I added a little garlic). Cook for another 5-10 minutes and serve!
Me and the little guy CHOWED on these today for lunch. Very, very good!
