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Thanks. that sounds really good. I`ll try it.
To do my best!
Eggplant Palm...Medium size eggplant. Some keep skin on I cut it off. Wash and dry with paper towel. Then I put it in flour, then egg and breadcrumbs and fry it till it is just brown on both sides. After that I take a dish and put in a layer of eggplant, then Rigotta and then sauce and cheese you use for Lasagna. When finished with layers, I pour grated cheese on top and bake at 350 for about 20 min or until eggplant is done. Remember you have already cooked most of it so it doesn't take long. When it comes out I pour sauce over it. We can't get enough of it. Watch the calories though as you may want to keep eating and eating.
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That does sound good. I think that will be dinner tomorrow night.
That sounds really good.
co-leader of Love to Cook
OVEN CHOP SUEY CASSEROLE ***
Serving Size : 6
1 pound pork tenderloin -- cubed
1 tablespoon canola oil -- for browning pork
1 onion -- chopped
1 cup celery -- chopped
1/2 cup rice
1 can 98% Fat Free Cream of Chicken Soup
1 can 98% Fat Free Cream of Mushroom Soup
1 1/2 cups water
2 tablespoons soy sauce
1/2 cup chow mein noodles
1 can sliced mushrooms -- with juice
Mix together the pork, onion, celery, rice, mushrooms and chicken soups, water, mushrooms and soy sauce, adding just a bit more water if you use fresh
mushrooms instead of canned mushrooms with their juice. Pour into a greased casserole dish. Bake at 350 degrees for 1 hour, covering the first 20 minutes.
Sprinkle 1/2 to 1 cup chow mein noodles over the top for the last 20 minutes.
Per Serving: 203 Calories; 6g Fat (27.9% calories from fat); 18g Protein; 18g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 419mg Sodium.
Exchanges: 1 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.
One step at a time.
To quote Jimmy Valvano
NEVER GIVE UP, NEVER GIVE UP
Leader = HELTHY RECIPE ROOM
Co-leader = COOKING MADE EASY