Thursday, July 28, 2011

Please meet Abigail Mae


On July 2nd we had decided to take our 6 year old Lab to PetSmart on an outing.  We NEVER thought we would leave with another "dogter".  Once we walked into the store we could hear the sound of dogs carrying on.  I personal thought that they were holding some sort of class and that is where the noise was coming from.  Daniel , of course, headed towards the noise...lol.  Harleigh and I followed and when we got to where the noise was originating we were greeted with polite hellos from the volunteers of S.A.F.E.  Before that day I had never heard of S.A.F.E but I believe in what they stand for.  S.A.F.E. = Saving Animals From Euthanasia.  They told us they are there every Saturday with hopes of finding nice homes for the cats and dogs they had.  Well it did not take long for Daniel to fall in love with this little girl.  I of course was close to follow.  We took her to the back and let Har and her sniff it out and see how things would go and within just minutes they were playing.  This was such a happy sight to see!  We filled out the paper work and gladly brought this little bundle of joy home with us.  In less then a month she has proved to be a perfect match to our family.  Abigail Mae is full of life.  Her and her big sister, Harleigh, play so well and Harleigh has been teaching Abigail so much.  I am sure that I will be posting many more photos and stories about both of them so stay tuned for it :)


Eggplant Lasagna




Ingredients:

Two 1/4-inch-thick eggplant slices (cut lengthwise from a long eggplant), patted dry
1 egg white or 2 tbsp. liquid egg whites
1/2 cup fat-free ricotta cheese (or alternative below)
1 tbsp. chopped fresh basil
1/2 tsp. chopped garlic
1/4 tsp. salt
Dash ground nutmeg
1 cup chopped mushrooms
1 cup canned crushed tomatoes
1/2 tbsp. Italian seasoning
Additional salt, black pepper, to taste
2 sheets oven-ready lasagna noodles (like the kind by Barilla)
1/4 cup shredded part-skim mozzarella cheese
1 tbsp. reduced-fat Parmesan-style grated topping


Directions:

Preheat oven to 425 degrees.
Spritz both sides of each eggplant slice with nonstick spray and place on a baking sheet. Bake in the oven for about 20 minutes, carefully flipping halfway through, until browned and softened.
Meanwhile, in a medium bowl, combine egg white(s), ricotta cheese, basil, garlic, salt, and nutmeg. Stir well and set aside.
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and, stirring occasionally, cook until softened, about 4 minutes. Stir mushrooms into ricotta mixture and set aside.
Add Italian seasoning to crushed tomatoes, and season to taste with salt and black pepper. Set aside.
Spray a large loaf pan (about 9" X 5") with nonstick spray. Pour 1/4 cup tomatoes evenly into the bottom of the pan. Top with 1 lasagna sheet. Spread half of the ricotta-mushroom mixture on top, followed by another 1/4 cup tomatoes. Top with 1 eggplant slice.
Repeat layering with 1/4 cup tomatoes, 1 lasagna sheet, remaining ricotta-mushroom mixture, remaining 1/4 cup tomatoes, and remaining eggplant slice.
Evenly top with mozzarella and grated topping. Bake for 20 to 25 minutes, until cheese starts to brown. Serve and enjoy!

MAKES 2 SERVINGS

I have to say this is one yummy dinner to have.  This not only is a quick lasagna to create but it is low cal also.  Romantic dinner for two? Add a nice tossed salad and maybe a nice desert of some fresh fruit.

recipe can be found here http://www.hungry-girl.com/newsletters/raw/1358
Yes Hungry-Girl Rocks!!!!!!

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