Eggplant and Turkey Meatballs
1/2 eggplant, peeled and diced
1 lb. ground turkey breast
1/4 c. freshly grated parmesan
2 garlic cloves, pressed
1/4 c. bread crumbs
1 egg white
1/4 tsp. basil
freshly ground pepper
cooking spray
1 c. marinara
Place eggplant in pot, cover with water and bring to boil. Reduce heat and simmer until softened. Meanwhile, combine all other ingredients (except marinara sauce and cooking spray) in a bowl. Allow eggplant to cool slightly, then mash. Add to bowl and mix - then form into meatballs. Spray nonstick pan and brown meatballs. Place half marinara sauce in casserole dish. Add meatballs, top with remaining sauce and bake at 375 F about 20 minutes until bubbly
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Salmon, Brown Rice & Roasted Vegetables
4 Salmon Fillet (3.5 oz each)
Brown Rice (made according to package)
1 Zucchini, cut into 1/2 inch pieces
1 Yellow Squash, cut into 1/2 inch pieces
1 Small Onion, cut in large chunks
Olive oil
Salt
Pepper
Lemon juice (optional)
Parsley (optional)
1) Set oven to 350 degrees
2) On a cookie sheet (foil lined), sprinkle Salmon with salt, pepper, lemon juice & parsley
3) In a baking dish, place cut zucchini, yellow squash and onion - drizzle with olive oil and sprinkle with salt & pepper (hint: you want the amount of each vege and onion to all be proportionate to each other)
4) Cook Salmon & Vegetables for about 30 mins or until done (Salmon will be flakey & veges will be soft) - stiring veges half way through cooking.
5) Cook Brown Rice according to package directions (I use a rice maker and it takes aprox. 20 mins) - after cooking, lightly sprinkle with salt & pepper.
Serving size: 4
