Eggplant Lasagna Stack

:-) Very high in Protein, high in Fiber, low in sugars
:-( very high in saturated fat, sodium.

Ingredients:

serves 4, see below for nutritional information.

2 cups canned organic no or low sodium diced TOMATOES.
2 medium sized EGGPLANTS
2 cups Fiber One low fat high fiber COTTAGE CHEESE
16 oz Fresh or part skim MOZZARELLA CHEESE sliced
1.5 cup low sodium or sodium free SALTINE CRACKERS crushed fine
3 tbsp whole FLAX SEEDS
4 cloves GARLIC, diced tiny
1/2 tsp SEA SALT
1 tbsp OLIVE OIL
16 pitted CALAMATA OLIVES
PAM or similar fat free olive oil spray
2 tsp OREGANO
1 tsp BASIL

Preheat oven to 400 degrees. When it's fully heated, use potato peeler to scrape off the skin (unless you prefer it on) and slice into 1/2" thick rounds. Brush a very thin layer of oil on a large cookie sheet. Put saltines and flax seeds into a shallow bowl, large enough to accommodate the largest of eggplant slices, and toss to mix. Wet each slice individually under faucet, immediately set it into the saltines, press down and flip over to do the same. It will not coat entirely, that is OK. Place rounds on the cookie sheet, spray tops liberally with Pam, slide it into the oven.

Saute garlic in remaining olive oil a couple of minutes over medium high heat, add olives, salt, oregano, basil and tomatoes, let simmer on low while eggplant is cooking. Stir frequently.

Bring out the eggplant which should now be a light brown on the bottoms and semi soft. If they are cooking too darkly, turn the oven temp down to 350. Spray tops with Pam again and then turn them carefully so as to keep as much crumbs on them as possible. Spray the tops with Pam, put back into oven.

Bring out the cottage cheese and the mozzarella. Slice the mozzarella thin if you have not yet done so.

Spray 4 LARGE muffin tins (preferred) or small (approx. 4" round, 4" deep) oven safe casserole or flan dishes. The four need to be separate from each other, not connected.

When eggplant is soft, or to taste, bring them out of oven. When stacking the ingredients, keep in mind you will want to use smallest of slices to the bottom of the tin, growing large as you go up. Stack as follows:

A tbsp of tomato mixture first, then a slice of eggplant, then a tbsp of cottage cheese. Then a slice of the mozzarella. Keep layering as far as you can go to the top of the tin, top with the largest of eggplant slices.

Bake for 20 minutes, keeping watch for burning.

Bring out, let sit for a full 5 minutes.

To serve, run a butter knife between the tin and the stack to loosen. Lay a plate face down over a tin, invert it carefully, wait a few moments, carefully remove the tin. Hopefully some resemblance to a stack will occur. If it falls over a little, that's OK. Garnish as preferred, serve with a side salad.

Nutrition info (seems off, I'll try and use another gadget to confirm numbers): Calories: 913, Total fat: 45.6 g, Saturated fat: 18.8g, cholesterol: 105.2mg, Total carbs: 93.1g, Dietary fiber: 10.1g, Sugar: 48.7g.

Hot as Hell Curried Tofu & Asparagus

:-) Very high in Protein, moderately high in fiber, low in saturated fats. very low in cholesterol.
:-( A little high in total fat, high in sugars.

INGREDIENTS:

Serves 4, nutritional info below.

• 4 cups TOFU, or 2 large blocks. Use very dry type or tofu you have pressed dry. Cut into 2" long, 1" wide and 1" high blocks.
  
• 3/4 cups 2% MILK
• 1 med. RED ONION sliced
• 4 cloves FRESH GARLIC, diced small
• CURRY Powder, red or yellow, 1 Tbsp or less to taste
• 1 tsp ground GINGER
• 1 tsp CUMIN
• 32 spears ASPARAGUS
• 1.5 bags BROWN RICE, whole grain, boil-in-bag type
• 1 tbsp low sodium SOY SAUCE
  
• 1 tbsp OLIVE OIL
• 1 tbsp SESAME SEED OIL
• 2 tbsp FLAX SEEDS
• 3 tbsp MARGARINE - don't use low fat
• 3/4 cup GOLDEN RAISINS
• PAM or similar fat free spray oil
  

Preheat oven to 400 degrees. In the meantime, snap off stiff stalk parts of asparagus, start steaming of spears (I use a pot with steamer layer and cover). When water starts to boil, add the rice. Put raisins in small pot of boiling water.

Brush a large cookie sheet with a very thin layer of olive oil and add tofu. Spray tops of tofu with Pam. Put into oven. (While tofu bakes turn occasionally, spraying Pam on top before turning each time. Be on the alert for it to turn dark brown or to puff up big. That means you'll need to turn the oven down to 350 degrees and turn more often. When at least two sides are a light golden brown, take out of the oven)

While asparagus, rice and tofu are cooking, saute onions in sesame oil.

When asparagus and rice are cooked and the raisins are soft and plumped up, strain each and keep warm. If tofu is finished, put that aside and keep warm also.

Add flax seeds and garlic to onion, saute a couple of minutes, reduce heat to medium then add cumin, ginger, raisins and curry. Stir well. Add milk slowly, stirring as you go, until you have integrated it well. Let simmer a few minutes, stirring often and being sure simmer is slow.

Add tofu to onion/curry mixture, toss to coat.

To serve, place asparagus spears on plate and spoon the rice in long trail the length of and parallel to asparagus spears, leaving a 2 or so inch valley between. Spoon tofu mixture into the valley, (it will spill over onto the other items a little) and a little of the extra sauce dribbled over it all.

Serve hot.

Nutritional information per serving (remember this includes all ingredients, entire meal):
Calories: 923, Total fat: 38.6, Saturated fat: 3.8g, Cholesterol: 3.8mg, Total carbs: 99.9g, Dietary fiber: 8.6, Sugars 26.0g, Protein: 39.4g

Vegetarian Sausage with Spinach & Ravioli

:-) Moderately high in Protein, low in sugars and calories, very low in cholesterol, moderately low in total fats and sodium.
:-( High in total carbs and low in fiber.

INGREDIENTS:

Serves 4, see nutrition information below

• 4 large handfuls of fresh baby SPINACH
  
• 1/4 cup ALMONDS - Sliced
• RAVIOLI - Butternut squash, very much recommend Rising Moon organic ravioli, 1.5 packages
  
• 4 large links of vegetarian SAUSAGE - must be sweet, with apple especially recommended. Sliced in 1/4" slices.
• 1/2 cup SCALLIONS, fresh, sliced
• 4 cloves GARLIC or to taste, diced small.
• 1 tbsp ALMOND OIL
• 2 tbsp OLIVE OIL
• 1/4 cup PARMESAN CHEESE fresh, finely grated

Add ravioli to boiling water. Stir, reduce heat to a gentle boil.

Add sausage slices to pan with almond oil and saute on medium heat. In the meantime, keep an eye on the ravioli (done when it's floated to the top for a couple of minutes and all pillowy), and prepare the garlic and scallions, set aside.

When ravioli is done, strain in a colander, put aside.

When sausage has begun to carmalize, add olive oil, garlic and almonds, saute on medium high heat, stirring to keep from burning. After a few moments, add the ravioli, be careful for it not to stick to pan. You'll want to keep it moving, until almonds and ravioli show a little light brown.

Add spinach, keep tossing until spinach has fully wilted.

Serve with a generous sprinkle of parmesan cheese on top.

Nutrition info per serving (makes 4 servings):
Calories: 489, Fat: 20.6g, Saturated fat: 3.8mg, Total Carbs: 51.1g, Dietary fiber: 1.3g, Sugars: 7.4g, Protein: 20.5g.