Sunday, September 21, 2008


Hi Everyone,

This week we are talking about dancing. Moving more. Music and life. Do you find when you have the radio on things go faster as we do our chores and sing. We know that when we put music on and we are walking we walk to the beat. This means that a little faster beat gets us moving a little faster. Music and dancing can be a fun enjoyable evening - relaxing and "exercise". One of the contestants on Dancing with the Stars said he lost 30 pounds from the beginning of the show rehearsal to the end of the show. Take a moment this week to put the music on and see what happens.

The losing for good campaign keeps going strong our total for the two weeks (from my 13 meetings) is 1066.4!!!!! Wow you guys are doing great keep up the good work!!!

Here is a recipe that sounds really great - let me know what you think.


1 medium raw eggplant, baby-variety, sliced into 1/3 to 1/2 inch thick rounds
1 medium sweet red pepper, cut into 8 strips
Olive oil cooking spray
3/4 tsp table salt, divided
1 medium garlic clove, minced
2 large tomatoes, coarsely chopped
1/4 small tsp crushed red pepper flakes
1/8 tsp black pepper
2 Tbsp basil,fresh,minced
2 Tbsp chives,fresh,minced
1/2 cup fat free chicken broth
8 oz uncooked angel hair pasta, cooked according to package directions,drained
4 oz reduced fat feta cheese,crumbed

Preheat grill to medium.*

Place eggplant slices and pepper strips in a grill basket ( or place vegetables on a sheet of heavy duty aluminum foil with holes poked in it to allow smoke through). Off heat, coat vegetables with cooking spray, season with 1/2 teaspoon of salt. Place on grill and cook unit browned and tender, about 2 or 3 minutes per side. Remove from heat and cool to room temperature. Cut vegetables into bite size pieces; set aside.

Coat a large nonstick skillet with cooking spray; heat over low-medium heat. Add garlic and cook, stirring for l minute. Add tomatoes and cook until slightly pulpy, about 1 minute more. Stir in vegetables, remaining 1/4 teaspoon of salt, red pepper flakes, black pepper, basil, chives and broth; increase heat to medium-high. Cook until both is slightly reduced and mixture has a sauce consistency, about 2 to 3 minutes. Add pasta and toss to coat. Stir in cheese just before serving.
Yields about l l/2 cup per serving.

Point Value 4
Servings 6

*You can roast the vegetables if you prefer. Preheat oven to 425. Coat baking sheet with cooking spray. Place vegetables on prepared sheet and coat with cooking spray; season with 1/2 teaspoon of salt. Roast, until lightly browned, about 20 minutes. Remove from oven and cool to room temperature.

Let your garden dictate the vegetables for this recipe: sliced zucchini, yellow squash, or red onion can be substituted for the eggplant

Remember trying a new recipe can help with variety and satisfaction!!!!

Here is thought for the week: "Dane Like No One is Watching - Eat Like Everyone Is"
- Author Unknown

1 comment:

Anonymous said...

I've never used eggplant in my life but have always wanted to. I'll have to try this.

I'm dancing in my head because my knees say no to dancing.

See you Saturday!!