Rataouille

This dish is very rustic Italian. It's super easy, loaded with fresh veggies and perfect for dipping with crusty bread. This is great for feeding a large crowd and it's not short on taste!

warning: please excuse the crappy lighting photo. It does not do the beautiful colors justice

Ingredients

1 tbsp olive oil

1 chopped medium onion

2 minced garlic cloves

3 cups cubed eggplants (peeled or not, we like them skin on)

1 chopped medium green bell pepper

2 cubed medium zucchini

1 cup chopped hearty mushrooms, such as baby bellas or cremini

1 14oz can Italian Seasoned tomatoes or regular chopped tomatoes with a good dash of italian seasoning

A little mozzarella cheese to top

Your favorite crusty bread

Directions

Heat oil in a large skillet over medium heat. Add the chopped onion and garlic, heat until tender.

Add remaining veggies and tomatoes (with juice) and bring to a boil. Reduce heat, cover and simmer over medium low heat for 10-15 minutes or until veggies are tender.

Uncover and cook for about 5 minutes or until most liquid is evaporated.

Nutrition

This makes 4 servings (it can be easily doubled), this is for 1. This does not include bread.

Est. WW points: 2

Calories: 127

Fat: 3.9 g

Carbs: 22 g

Fiber: 5.7 g

Sugar: 8.6 g

Protein: 3.9g

Enjoy!

Sesame tofu with wilted spinach and rice

The hubs got home from his big run yesterday and is trying to recover with a bit of a light appetite. We went through all of the recipes I could make with our stuff on hand and this was his choice. It was very good, very light and a nice way to get in some protein without being heavy. We'd definitely do it again! Adapted from the Moosewood Restaurant Simple Suppers book.

Ingredients

1/2 block firm tofu

1/4 cup sesame seeds

2 tbl dark sesame oil

2 tbl soy sauce

2 tsp olive oil

3 chopped garlic cloves

a few handfuls of fresh baby spinach

1 cup of minute rice

salt and pepper

Directions

Cut tofu in half height wise, like a biscuit. Press the tofu for 5-10 minutes. Cut each tofu slab into 4-8 pieces, depending on preferred size.

Spread the sesame seeds on a flat plate. Press each side of the tofu into the sesame seeds, to coat evenly.

Heat the sesame oil in a large skillet or wok on medium heat 1-2 minutes. Arrange the tofu squares in a single layer on the skillet and cook for 5 minutes. With a spatula or tongs, carefully turn them over and cook for another 5 minutes.

Lower the heat, and carefully add the soy sauce and a few drops of tabasco. Raise the heat to medium, and cook for another minute or so until most of the liquid is absorbed. Transfer tofu to a plate.

Add the oil and garlic to the skillet and sauté for about 30 seconds until golden. Add the baby spinach and cook for a minute or two, stirring constantly until the spinach is wilted.

Heat the rice.

Plate the rice and spinach. Top with squares of tofu.

Nutrition

This recipe makes 2 servings, amount per serving:

Estimated ww points: 13

Calories: 546

Fat: 34

Cholesterol: 0

Sodium: 933

Carbs: 56 g

Fiber: 4.5 g

Sugars: .4 g

Protein: 23 g

Enjoy!