the food bitch

people call me a food bitch. not because of any gourmet tendencies (i go on a weekly fridge-sniff to see what needs to be thrown away), but due to my healthy lifestyle know-how and big mouth. i have a big mouth when it comes to food.

part healthy living, part recipe showcase, part food review - i do a little bit of everything.

Monday, April 17, 2006


Okay, I realize everything I've posted lately kind of looks the same. I'm motivated to cook something different next weekend. This was Saturday's dinner, posted a little late because I've been quite the busy Ellen.

Both of these dishes are Weight Watchers recipes, and both completely core. I had to modify the salad a little bit to make it so, but that doesn't detract one bit from the tastiness. Greek Eggplant and Turkey Casserole is a healthier spin on moussaka. No cream sauce here, the meat is cooked with a nicely spiced tomato sauce until thick. With a bigger pan to brown the eggplant, this would have come together much quicker, but even so I was pleasantly surprised at how easy it was to throw together. And that's important lately, I'm becoming impatient in my old age.

To round out the meal, I made a simple Greek Salad with chickpeas, artichoke hearts, olives and feta. No oil is used in the dressing, simply balsamic vinegar, lemon juice, and spices.

Greek Eggplant and Turkey Casserole
Serves: 3
WW Points: 8 (or core!)

1 medium eggplant, peeled and cut lengthwise into 1/4" thick slices
1/2 tsp salt
8 oz lean ground turkey
1/2 cup onion, chopped
1 garlic clove, minced
1 tbsp fresh parsley
1/4 tsp dried parsley
1/4 tsp dried chives
1/4 tsp dried tarragon
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 tsp table salt
1/4 tsp black pepper
14 oz canned diced tomatoes
1 tbsp canned tomato paste
1/4 cup + 2 tbsp soy parmesan

1. Preheat oven to 350ºF. Coat an 8" square baking pan with cooking spray.
2. Lay eggplant slices on paper towels and sprinkle tops with 1/2 teaspoon of salt. Let stand 20 minutes to draw moisture out.
3. Meanwhile, coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add turkey and cook until browned, breaking up meat as it cooks, about 5 minutes. Add onion and garlic and cook until onion is soft, about 3 minutes more. Add fresh parsley, dried herbs, cinnamon, nutmeg and 1/4 teaspoon each of salt and pepper, and stir to coat. Cook 1 minute, until herbs and spices are fragrant.
4. Add tomatoes and tomato paste and bring to a simmer. Reduce heat to low and simmer, uncovered, until sauce thickens, about 15 minutes. Transfer mixture to a large bowl and set aside.
5. Coat surface of same skillet with cooking spray and set pan over medium-high heat. Wipe salt from eggplant slices with paper towel and add eggplant to hot skillet. Cook, until golden brown, about 2 minutes per side.
6. Arrange half of eggplant slices in bottom of prepared baking pan, slightly overlapping pieces to cover entire surface of pan. Top eggplant with turkey mixture and then top turkey with 2 tbsp of grated topping. Top with remaining eggplant slices and remaining 1/4 cup of grated topping.
7. Bake until top is golden brown and filling is bubbly, about 45 minutes. Let stand 10 minutes, slice into 3 pieces and serve.

Greek Salad
Serves: 3
WW Points: 3 (also core!)

2 tbsp fresh lemon juice
2 tsp balsamic vinegar
1 cup canned garbanzo beans, drained and rinsed
2/3 cup canned artichoke hearts, not packed in oil
1/4 cup red onion, finely chopped
2 tbsp olives, chopped
1 tbsp parsley
1 garlic clove, minced
3 cups lettuce , shredded
3 medium plum tomato, sliced
3/4 cup sliced cucumber
3/4 oz fat free feta cheese, crumbled

1. Combine 1 tbsp lemon juice, 1 tsp balsamic vinegar, chickpeas, and next 5 ingredients in a bowl; toss well.
2. Combine lettuce, remaining lemon juice and vinegar in a bowl, and toss well.
3. Place 1 cup lettuce on each of 3 plates; top each salad with 1/2 cup bean mixture. Arrange tomatoes and cucumber around bean mixture. Sprinkle cheese evenly over salads.

So next week, something different!


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