Eggplant, Swimming, Grilling, Babies!

Every now and then my fridge gets overrun with veggies. This isn’t  a bad thing, but I HATE when I let stuff go bad (in all honesty it does happen from time to time) so when things are looking too full I often get a little crazy and start throwing mass amounts of veggies into whatever I’m making.

Last week I got an Eggplant in my Door to Door Organics box, I had previously let one go bad so I was determined to use it up! Mr. Gaunt did a landscaping job last week for extra cash, so I was trying to be a good girlfriend and have dinner ready for him. Here lies the problem: Mr. Gaunt + Eggplant =BAD! He hates Eggplant. HATES IT! I thought I could secretly convince him it was yummy by making: Eggplant Parmesan, Eggplant lasagna, and now Eggplant Spaghetti. No such luck.

In the end I picked out all the Eggplant for him, and he was a happy camper, and I got leftover Eggplant all week! Yay!

Along with Eggplant I needed to use 3 tomatoes and 1 zucchini that night. The spaghetti was super easy though, I sautéed the cubed Eggplant in olive oil, then added the zucchini, then the tomatoes. When they were all nice and cooked I threw in 1/2 a jar of Spaghetti Sauce. Poured over whole Wheat past…yum! What’s not to like?  Oh and because I realized Mr. Gaunt would hate it, I added some Mango Chicken Sausage slices (we got them at Costco, and I’m just not sure I really like them) in the end.

Summer is pretty much here now! We are going to a GRAND OPENING POOL PARTY at Jenny and Justin’s this weekend! I’m so freaking excited to start swimming everyday now!  Also on my list of summer LIKES: BBQing! Mr. Gaunt and I own a very nice (never been opened) Charmglow BBQ (similar to this one) that Mr. Gaunt got two years ago on clearance. Problem is we don’t have a deck, porch or yard that we can set it up in, so it sits in Ms. G’s garage in the box. Sad day. I have been CRAVING grilled veggies and corn. Drooling over the pictures on FoodGawker.com. I think I’m gonna bring some Veggie Kabobs to the party on Sunday, and then take some to Ms. G’s house to use on her grill!

And I leave you with some adorable pics of when Liam met Hula this weekend. They were best buds, too stinkin cute!

Nice Petting

Sharing an inside kitty joke

Wearing his "B IS FOR BOB" shirt we got him for (his hippy mom) 1st Birthday!

Eggplant Turkey Lasagana

As a kid I HATED lasagna, except the kind from Cascade Pizza (drool) I’ve never been a huge marinara fan, or Ricotta for that matter. Lately though I had kind of been craving it! Especially one with veggies in it! So I bought Whole Wheat Lasagna noodles a few weeks ago and Part Skim Ricotta cheese and finally got around to making it tonight.

I was originally going to go off this recipe from Weight Watchers, but didn’t have all the ingredients, so I made up my own. We had a friend over tonight and both him and Mr. Gaunt LOVED this, and I felt good serving it to them!

INGREDIENTS:

9 Whole Wheat Lasagna Noodles (mine fell apart, there must be an art to cooking them?)

1 cup part Skim Ricotta Cheese (note: it’s by sour cream not cheese in the store)

1/2 Cup Parmesan

1 Can Stewed tomatoes

1 Can diced tomatoes

1 Can tomato paste (the little can)

1 pound Extra Lean ground beef (I cooked mine a few days in advance)

1 small onion

1 Tablespoon minced garlic

1 Eggplant (for future plans I would do two eggplants)

1 zucchini (I didn’t have this but I wish I had, so I’m telling you to do it)

DIRECTIONS:

********PREHEAT OVEN TO 400**********

-Boil Noodles (again I am no expert on this)

-Cook Turkey, set aside.

-Dice the onion and saute it with olive oil and the garlic.

-Mix all the tomato cans into a big bowl, add the sauted onions and garlic.

-Peel and cut eggplant into 1/4″  round slices. Do the same to the Zucc (only you dont need to peel it)

-Using the same pan from sauteing the Onions and garlic, add a bit more olive oil and brown the Eggplant and Zucchini on each side. Set aside on a paper towel to soak up any extra oil.

-Drain pasta

-In a large glass casserole dish layer the following:

-one layer of 3 noodles

-thin layer of ricotta

-thick layer of your tomato sauce mixture

-sprinkle half the ground turkey

-1/2 your Eggplant and Zucc slices

REPEAT!

Then place the last three noodles on top, add the last of the sauce, sprinkle top with parmesan.

Place in oven and bake for 40 minutes. Let cool for 5-10 minutes and serve!

The whole thing was very easy, and can be modified to your liking (less sauce, more cheese, more veggies, etc) I will definitely make this again!