Skinny on a dime

Monday, July 25, 2011

Menu Monday

Its Monday!

Yay for a new week with new discoveries!

I got a little help making the menu this week

because I was out of ideas and was just plain ole tired of thinking!

Sunday ~ Grilled chicken thighs, corn, baked beans

Monday ~ Hamburger steaks with sautéed onions, mushrooms and gravy, mashed potatoes, green beans

Tuesday ~ Homemade chicken noodle soup and grilled cheese sandwiches

Wednesday ~ Taco night

Thursday ~ Sweet and citrus tilapia with crockpot “baked” potatoes and asparagus

Friday ~ *Filipino BBQ chicken skewers, roasted veggies (The recipe is for pork but says good on chicken too!)

Saturday ~ Grilled Ribs, homemade potato salad

I hope you all enjoy your week!

Friday, July 22, 2011

Eggplant Parmesan

There is something about maturing that changes an appetite.

I never would’ve thought I’d eat avocado and now I eat eggplant too!

What is the world coming to?

I first dabbled in eggplant when I made Eggplant Rollatini.

This time I tried Eggplant Parmesan and it became my new favorite Eggplant recipe ~ as if I had so many to choose from before!

You will need:

{Printable Link}

1 medium eggplant, peeled and cut into 1/4-inch slices
Cooking spray
1/3 cup finely shredded Parmesan cheese
1/4 cup dry bread crumbs (any flavor)
2 teaspoons olive or vegetable oil
1 cup spaghetti sauce
1 1/2 cups shredded reduced-fat mozzarella cheese

Directions:

Set oven control to broil. Generously spray both sides of each eggplant slice with cooking spray. Place on rack in broiler pan. Broil with tops 4 to 5 inches from heat about 10 minutes, turning once, until tender.
While eggplant is broiling, mix Parmesan cheese and bread crumbs; toss with oil.
Heat spaghetti sauce in 1-quart saucepan over medium heat about 2 minutes, stirring occasionally, until heated through. Remove from heat; cover to keep warm.
Sprinkle 1 cup of the mozzarella cheese over eggplant slices. Spoon bread crumb mixture over cheese. Broil about 1 minute or until cheese is melted and crumbs are brown. Top eggplant with spaghetti sauce and remaining 1/2 cup mozzarella cheese.

Have a great weekend!

Thursday, July 21, 2011

Avocado hater turned Guacamole lover!

I don’t know if you knew this

(and really why would you…lol)

but I ~~despise~~ despised avocados.

I don’t know why.

Maybe because they are green and soft

or maybe because they can start with a name like avocado and become something named guacamole??

Either way I didn’t like them ~ never wanted to try them.

Until one day ~ one special day I gave in and tried guacamole.

Hallelujah I have been converted! I LOVE guacamole now!

Well lets not go so far, I LOVE the guacamole recipe I found on www.skinnytaste.com!

I don’t know if the same would be true if I tried it, lets say, at a Mexican restaurant were you would typically eat guacamole lol but at least now I am not afraid.

If you want to be converted or if you already live on the dark side this is the most simple and amazing (so far) guacamole recipe in the WORLD!

You will need:

{Printable Link}

3 Hass avocados (even though I used 2 and it still was great)
1 lime juiced
1/3 cup red onion diced
1 tbsp chopped cilantro
Salt and pepper

Directions

Place the pulp from the avocados in a medium bowl and slightly mash with a fork or a potato masher leaving some large chunks.
Add lime juice, salt, pepper, cilantro and red onion and mix thoroughly.

Serve with your favorite meal or just dig in with chips or just do both!