Slow Cooker Series: Macaroni & Cheese

Macaroni & Cheese
2 cups elbow macaroni (uncooked)
2 cups cheddar cheese, shredded
2 cups ricotta or cottage cheese (or one cup of each)
2 cups boiling water
Salt, pepper and nutmeg (the secret ingredient) to taste

Layer ingredients in the slow cooker in the order listed. Cook for 3 hours on high without stirring. Open, stir quickly, and recover and cook for another hour or it reaches the right consistency.

Eggplant Lasagna

I experimented with some yummy vegetables this weekend, and came up with this low-fat, low-calorie lasagna. While most lasagnas end up somewhere between 350-600 calories per serving, this no-meat version is only 163 calories per serving! The eggplant, once baked in the lasagna, does an admirable job of replacing the creamy texture of ricotta cheese, and the fresh basil helps give this dish a garden-fresh taste. You could probably find some delicious eggplant and basil in a farmer's market, but to test how simple I could make this recipe I just used what was at my local supermarket. If you try this recipe out, I'd love to hear how it turns out! Happy Cooking, Breana

Ingredients: 1.5 cups crushed canned Tomatoes 1 medium Eggplant 1 cup Mozzarella cheese, part-skim, shredded 1 tablespoon freshly grated Parmesan cheese .5 cups Basil, Fresh (about 1 bunch, or 10 leaves) 1 serving Whole Wheat Lasagna Noodles (about 3 noodles)

Instructions:
Instructions:
Cook the noodles (3 noodles) in a large pot of boiling, salted water for 8 minutes, or until al dente. Drain from water and set aside to cool.

While noddles are cooking, slice eggplant lengthwise into 1/4 inch thick strips. Saute in cooking spray (Pam) until just softened and slightly brown.

Rinse basil leaves, remove stems, shred leaves gently by hand.

Light spray inside of a loaf pan baking dish with cooking spray.

Cut (with kitchen shears) 1 noodle into 3 sections, place on the bottom of the loaf pan. (NOTE: cutting the noodles is necessary to make them fit into a standard loaf pan. If you are using a square baking dish, cut only if needed to fit the dish you are using.)

Layer noodle with 1/2 cup of crushed tomatoes, 1 layer of the cooked eggplant, 1/3 cup mozzarella cheese, and 1/2 of the basil. Add another layer of noodles, 1/2 cup of crushed tomatoes, 1 layer of the cooked eggplant, 1/3 cup mozzarella cheese, and the other 1/2 of the basil. Finish with a final layer of noodles, last 1/3 cup of mozzarella, and sprinkle the Parmesan (or grated fresh Peccorino Romano) over the top.

Bake, uncovered, in a 400 degree oven for 40 minutes.

Enjoy!

I made this recipe in a loaf pan, planning on only 4 servings, but you could easily scale this up for more servings and use a larger baking dish. Cooking time would remain the same.

Nutrition Facts
Recipe Serves 4 people

Amount per Serving
Calories 163 Calories from Fat 64
% Daily Value *
Total Fat 6.91g	11%
Saturated Fat 4.25g	21%
Polyunsaturated Fat 0.06g
Cholesterol 1.25mg	0%
Sodium 293.75mg	12%
Potassium 181.13mg	5%
Total Carbohydrate 12.61g	4%
Dietary Fiber 3.11g	12%
Sugars 0.48g
Protein 11.95g	24%

Vitamin A	11.25
Vitamin C	8.38
Calcium	16
Iron	7.63
Vitamin E	0.21
Thiamin (B1)	5.03
Riboflavin (B2)	1.03
Niacin (B3)	3.14
Vitamin B6	3.94
Phosphorus	17.25
Magnesium	14.25
Panthothenic Acid	0.17
Zinc	1.22
Manganese	0.19

Est. Percent of Calories from:
Fat 38.2%
Carbs 30.9%
Protein 29.3%

Eggplant Parmesan

My Fave Eggplant Parm Recipe

I love this recipe, but I recognize that fried eggplant isn't the heathiest way to go...so I'll be trying a baked-only version sometime soon, and I'll let you know how it turns out!

Ingredients

Serves 8

• Olive oil, for baking sheets
• 3/4 cup plain dry breadcrumbs (or the pre-spiced "Italian Breadcrumbs," and skip the next two ingredients)
  
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and ground pepper
• 2 large eggplants, (2 1/2 pounds total), peeled and sliced into 1/2-inch thick rounds
• 3 cups (more or less) Tomato Sauce (can make your own or use store-bought)
• 1 1/2 cups shredded mozzarella (or mixed "Mexican" cheese--I've used it all)
• 1/2 cup Parmesan cheese for topping (optional)
  

Directions

Preheat oven to 375 degrees.

In a wide, shallow bowl, combine breadcrumbs, spices if using, and season with salt and pepper.

Peel eggplants in stripes (this is to get rid of some of the chewy skin but not all of it, as the skin helps hold the eggplant together as it is fried. If you don't mind the chewiness, just wash the eggplant). Slice into 1/2 inch think rounds. I usually slice on the diagonal to get larger pieces of eggplant; you can still fry the small "leftover" pieces to eat while waiting for the rest to cook!

In a large saute pan, heat 2 tablespoons of cooking oil over medium heat. (On the oil, use olive, vegetable, what have you. If you must, use spray oil, but recognize that the lovely golden crunchy exterior come from being well-fried!)

Dip an eggplant slice in breadcrumb mixture, coating well; slide into hot oil and fry for approximately 5 mins on each side, or until breadcrumb mixture browns. As you remove each slice, place on a baking sheet.

Once you've fried all the eggplant, top each round with a dollop (or more, to your taste) of tomato sauce and some cheese. Put into the 375 degree oven. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more.

Serve with pasta; add extra tomato sauce if desired or just sprinkle some parmesan cheese over the top.