Some of us WLS people don't tolerate pasta all that well. I know it doesn't set too good with me. Most of the time I just pick out the pasta and eat the rest of the dish.
Eggplant is a good substuite for pasta in some recipes.

One cup of Eggplant

Grams Calories %-Cals
Calories 35
Fat 0.2 2 5 %
Saturated 0.0 0 1 %
Polyunsaturated 0.1 1 2 %
Monounsaturated 0.0 0 0 %
Carbohydrate 8.6 31 89 %
Dietary Fiber 2.5
Protein 0.8 2 6 %
Alcohol 0.0 0 0 %

Skillet Lasagna

Ingredients
1 lb lean ground beef
1 small onion (chopped)
3 Cloves Garlic (minced)
1 can diced tomatoes (undrained)
1-1/4 cup water
8 oz tomato sauce
1 tbsp dried parsley flakes
1 tsp dried basil leaves
1 tsp dried oregano leaves
1 tsp salt
2-1/2 cup broken up whole wheat lasagna noodles (optional Use eggplant instead of the noodles)
1 cup fat free cottage cheese
1/4 cup fat free grated Parmesan cheese
Dash Basil and Pepper (optional)
1 egg
Shredded fat free mozzarella cheese for garnish



Directions
In a large skillet, brown beef with onions and garlic. Drain.
Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt.
Stir in uncooked pasta.
Bring to a boil, stirring occasionally.
Reduce heat, cover and simmer for 20 minutes or until pasta is tender.
Combine cottage and Parmesan cheeses.
Mix in the egg.
Sprinkle in basil and pepper to taste.
Drop cheese mixture by rounded tablespoons onto pasta mixture.
Cover and cook for 5 minutes more.
Sprinkle with shredded mozzarella and serve.


Number of Servings: 6


Nutrition Facts

Servings Per Recipe: 6
Serving Size: 1 serving


Amount Per Serving

Calories 336.5
Total Fat 10.6 g
Saturated Fat 4.1 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 4.2 g

Cholesterol 86.9 mg
Sodium 560.5 mg
Potassium 326.3 mg

Total Carbohydrate 33.3 g
Dietary Fiber 4.9 g
Sugars 4.6 g

Protein 27.2 g

Vitamin A 3.7 %
Vitamin B-12 25.0 %
Vitamin B-6 13.8 %
Vitamin C 9.3 %
Vitamin D 1.1 %
Vitamin E 1.3 %
Calcium 9.7 %
Copper 5.4 %
Folate 5.5 %
Iron 20.5 %
Magnesium 6.0 %
Manganese 7.1 %
Niacin 15.5 %
Pantothenic Acid 4.0 %
Phosphorus 17.7 %
Riboflavin 15.7 %
Selenium 24.7 %
Thiamin 5.2 %
Zinc 24.0 %

Chit Chat

Yummy Broccoli Cheese Soup.
Sense it has been chilli soup weather lately this seems so good. Had it for dinner tonight and I could (if pouch would let me) eat the whole pot of it. LOL

Broccoli Cheese Soup

Ingredients:
1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped
broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food,
cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water
Directions:
1.
In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
2.
Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
3.
In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

Nutrition:
Fat 18g, cholesterol 57mg, sodium 1222mg, carbs 15.2g, Protein 10g

Ratatouille

Ingredients:
2 teaspoons olive oil
1 large onion, halved and thinly sliced
1 small-medium eggplant, cubed
1 green bell pepper, chopped
1 red bell pepper, chopped
4 large tomatoes, chopped or 214.5-oz. cans diced tomatoes
2 medium zucchini
2 cloves garlic, minced
2 teaspoons Herbes de Provence
Preparation:
1. Heat the oil in a large saucepan or Dutch oven over medium heat.
2. Add all ingredients, except the garlic and herbs, and cook uncovered for 25 minutes, stirring every 5 minutes.
3. Add the garlic and herbs, and cook uncovered, stirring every 5 minutes, until the vegetables are very soft.
Yield: 6 servings
Nutrition Per serving:
109 calories, 3g protein, 17g carbohydrate, 4.4g fat (0.6g saturated fat), 0 mg cholesterol, 17 mg sodium, 6g Dietary Fiber

be-BEAUTIFUL

I was reading EggFace today and she has some new info on be-QUENCHED energizing and hydrating water packets http://theworldaccordingtoeggface.blogspot.com/ So I went to my local GNC store and found the be-QUENCHED and also found the be-BEAUTIFUL hair - skin- nails water packets. 25 calories, sugar free and caffeine free. It really caught my eye when I read about the boitin. LOL Don't like loosing my hair.

be-BEAUTIFUL water

Healthy Mexican Delight

Ingredients:
1 lb 99% fat free ground turkey
1 1/3 cups mushrooms, chopped
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons oregano
1 14.5oz. can unsalted stewed tomatoes
1/4 cup light ranch salad dressing
1 cup fresh tomatoes, diced
1/2 cup cucumber, peeled, seeded and diced
1 tablespoon fresh cilantro, chopped
6 cups romaine lettuce (or what ever you like)
1 cup reduced fat cheddar cheese, shredded
4 oz. baked low fat tortilla chips (about 80 small chips)

Preparation:

1. Place large skillet over medium high heat.
2. Add ground turkey, chopped mushrooms and spices
3. Saute until turkey is completely cooked
4. Add stewed tomatoes and simmer for about 10 minutes.
5. The mix should be close to dry when finished
6. In a separate bowl, combine dressing, 3/4 cup fresh tomatoes, cucumber and cilantro.
7. Place romaine lettuce in the middle of a large platter with the chips around the edges.
8. Top lettuce with turkey mixture, shredded cheddar, dressing mixture, remaining tomatoes and onions.

Yields: 8 servings

Nutrition Per serving:

209 calories, 20g protein, 20g carbohydrates, 6.3g fat (2.2 g saturated fat) 35 mg cholesterol, 318mg sodium, 3g dietary fiber.

The reciepe below has tons of protein, but a lot of calories and carbohydrates. I just eat the chicken and vegetables. Maybe a few corkscrew pastas. I love the flavor and taste of this one.

Orange Basil Chicken and Vegetable Pasta

Ingredients:
3/4 cup frozen orange juice concentrate, thawed
1/2 cup chicken broth
4 tsps. cornstarch
1/8 tsp. pepper
6 oz. package of corkscrew pasta
2 cups cooked chicken or turkey, cubed
16 oz. package of frozen Italian blend or other mixed vegetables
1/4 cup snipped fresh basil

Preparation:

1. Combine thawed concentrate, chicken broth and cornstarch in a small saucepan.
2. Cook and stir until thick and bubbly. Cook and stir 2 additional minutes.
3. Boil pasta as directed in a large saucepan.
4. Add frozen vegetables to pasta. Return to boil.
5. Cook uncovered for 5 minutes or until pasta and vegetables are tender.
6. Drain and return to saucepan.
7. Add sauce, chicken, basil and 1/8 teaspoon pepper.
8. Heat and toss until hot.

Yield: 4 servings

Nutrition Per serving:

438 calories, 31g protein, 62g carbohydrate, 7g fat (2g saturated fat), 68mg cholesterol, 190mg sodium