PASTA WITH SHRIMP & EGGPLANT March 3

better with scallops

PASTA WITH SCALLOPS or SHRIMP & EGGPLANT March 3 4 servings 474 calories, tested March 7, and is SUPER

INGREDIENTS
2 tsp EVOO
1 1/2 lb eggplant, cut in 3/4 in cubes
8 oz law carb or WW spaghetti pasta
1 each red and yellow bell pepper, cut in thin strips
1 medium red onion, thinly sliced
1 tsp dried oregano, oops forgot it
1 lb raw large shrimp, peeled and devined, or scallops
10 pitted kalamata olives, halved
3/4 cup (3 oz) crumbled feta cheese
garnish; chopped parsley

DIRECTIONS
Bring a large pot of lightly salted water to a boil.

Heat oil in a large nonstick skillet over medium-high heat. Add Eggplant; saute 6 minutes or until almost soft.

Stir pasta into boiling water. Cook as package directs.  Ladle off  1/2 cup cooking water; reserve. Drain pasta, return to pot and add reserved water.

Meanwhile, add pepper strips, onion and oregano to eggplant. Saute 6 minutes until crisp-tender. Stir in shrimp, cover and steam, stirring once, 2 to 4 minutes, until shrimp are just done. Add to pasta in pot toss to mix and coat. Pour into a serving bowl. Add olives and cheese; sprinkle with parsley. Toss again just before serving.

February 21, recipe, OVEN-ROASTED GREEK CHICKEN

February 21, recipe
OVEN-ROASTED GREEK CHICKEN (4 servings)

Ingredients
4 thighs and 4 drumsticks
1 medium egg plant cut in 1 1/2 inch chunks
2 red bell peppers, each cut in 12 strips
8 closve sgarlic
2 Tbsp oil
2 Tbsp fresh lemon juice
1 Tbsp bottled greek seasoning
1/2 tsp each sat and pepper
garnish fresh mint


Directions
heat oven to 450 F. Line 2 rimmed baking sheets with nonstick foil.

Divide chicken, vegetables and garlic evenly between baking sheets. Drizzle with oil; sprinkle with lemon juice, Greek seasoning, salt and pepper. Turn with a rubber spatula to mix and coat. Spread into a single layer.

Roast side by side on middle oven rack, turning chicken and vegetables once, 25 to 30 minutes, until an instant-read thermometer inserted in thickest part of thigh, not touching bone, registers 170 F and vegetables are browned at the edges and tender. Remove to serving platter, add mint, if desired, and serve.

calories 427, fiber 3 grams

3. RATATOUILLE & WHITE BEANS, tested 1/5/15

2. RATATOUILLE & WHITE BEANS (white kidney beans are cannellini), tried 1/5/15!!! Delicious hearty, highly recommend. Vegan also!!!!!

I put this together after work, it was ready in 4 hours on low heat, so I would not plan on overnight!!! Boy am I tired.
This is delicious, a kind of Italian Meatless Chili, but filled with nutrients as you can see!

Ingredients:
1 medium eggplant (1 1/2 lb)
2 any sized zucchini (1 1/2 lb)
1 bell peppers
1 large leeks, chopped
1 can (8 oz) fire-roasted diced tomatoes, I threw the whole 8 ounce can in and then added an equal             amount of "canned from my brother's garden Heritage tomatoes"!!!!
1 can (8 oz) tomato sauce, probably unecessary
1/4 cup golden raisins
2 Tbsp EVOO
1 Tbsp minced garlic (whole garlic and remove when done)
1 tsp dried oregano or fresh oregano
1/2 tsp each salt and pepper, you really don't need more salt
1 can (15 or 15.5 oz) cannellini beans, rinsed
1/4 cup sliced fresh basil leaves, or fresh oregano
2 Tbsp red-wine vinegar
Garnish additional sliced basil, or fresh oregano

Directions:
Cut eggplant, zucchini and peppers into 1 inch pieces; placed in a 6 qt slow cooker. Add leeks, diced tomatoes, tomato sauce, raisins, 1 Tbsp oil, whole garlic (about 4, I remove them at the end), oregano, salt and pepper. Toss until well mixed.
Cover and cook on low 4 hours or on high 2  hours until vegetables are tender. Add beans; cook on high 15 minutes more. Stir in remaining 1 Tbsp oil, fresh basil or oregano and vinegar.
Sprinkle with additional sliced basil (or oregano), if using.

Serve over polenta or with crusty bread and with mmmmmm parmesan over the top!!!!

6 servings. Calories 241 fat 60 saturated fat 1 g, cholesterol 0 mg, sodium 718 mg, total carbohydrates 40 g, dietary fiber 10 g, protein 9 g.