Summer Salad Snack

Nothing like a fresh salad!  This night after the kids went to bed, We decided to have a yummy salad for a snack.  I buy a bag of 3 romaine lettuce (approx $2-4) each week. 

 Rinse and drain on a kitchen or paper towel.  Cutting it into bite size pieces for the week!

I like to place it into Tupperware container with a paper towel to keep it fresh!  It usually stays fresh for 5-7 days.  Much longer than the already bagged salad.

This night, I peeled fresh carrots (only other veggie in my fridge) and cut them with my fun crinkle cutter ad topped with some feta cheese for protein.

I typically like a balsamic vinaigrette dressing.  I am researching ways to make and keep my own dressing on hand.  To keep the calories low, I suggest that the dressing be on the side and dip the fork into it and then get a bite of salad.  This salad was less that 15 grams of carbohydrates and some protein from the cheese.  

Veggie of the Week-Eggplant Parmesan

Not sure what to do with Eggplant (The Purple Veggie)?  Here is a recipe that I made several years ago and recently remembered.  It is delicious, low fat and low carb.

  It take about 20 minutes to make!

These stayed fresh in my fridge for over a week!

Ingredients:  Olive oil spray (I used an oil pump/spray, but a 'Pam' spray could be used, as well)
                 3/4 cup Parmesan cheese
                 1 jar Marinara (found organic at local Ruler Foods-a Kroger product)
                 3/4 cup bread crumbs (any kind but I used Parmesan. Italian flavored is yummy, too)
                 2 cups mozzarella cheese
                 2 eggplants

-Preheat oven to 400 degrees
-Peel and Slice eggplant 1/4 inch thick, place on olive oiled sprayed cookie sheet.  Spray the top of each eggplant and sprinkle with some salt (if on a low sodium diet-please do not use salt)
-Place in preheated oven for 10-12 minutes middle rack.

Above is about 1 and 1/2 eggplants.  One of my eggplants had a "bad" spot.  You may need 2 cookie sheets for the full 2 eggplants.

  

Mix the parmesan and breadcrumbs breaking up the lumps.

 Spoon parmesan/breadcrumb mixture.

Bake for 10-12 min.-Middle rack

*Remove from oven and place oven temp to Broil*

Spoon 1-2 Tbsp. Marinara on top of each slice
Sprinkle with Mozzarella Cheese (see pic below)

Place on top rack and broil for 3-5 mins. until cheese browns

Finished product!

Kids portion with mixed veggies and 8oz. glass of milk

Mama portion=Approx. 25 grams of carbohydrates and approx. 9 grams of fat(from the cheese)

Add 8oz. glass of skim or Almond milk to increase carbohydrates.

If I had more time this day, I would have made another vegetable to fill our bellies.  We had a banana an hour later while we were at the ball park.

4 OUT OF 5 family members LOVED IT.   Little guy, did not even want to try it.  This was his first exposure to eggplant.  I can't blame him for not wanting to eat it.  It looks funny, and has a different texture.  He ate off the cheese and marinara, though.  I used this opportunity to teach the kids about eating foods because they are healthy for us.  Sometimes we need to eat foods even though they look or feel a little funny.  I did not make him eat it, so I served him a double serving of veggies.  My children know that I will not make them something different than the main dish.  They have the option of eating now, eating it later, or having a fruit or veggie for snack later.  I will not make a special or separate meal for the "Picky Kid".  They will eat when the get hungry.

 Exposure to to new foods can be challenging for children and adults. 

 But remember....It can take up to 10 tries of something to acquire the taste. 

 Try not to get discouraged if someone doesn't try your food or even if they don't 'care for it'.

  Continue to make it!  I bet you.....they will like it (or tolerate it) after a few tries!

I WILL make this again, in hopes that little guy will try it!