No meat for 7 days, day two and still going strong.....

Hi Everyone -

had a slight delay on starting our week long journey into meatless meals.  I was overtaken with some kind of stomach bug on Monday that put me on the couch with a fever of 101 degrees, so the hubby and kids were on their own for dinner, and I could only stomach a can of chicken noodle soup.  But I'm feeling much better now, so on with the journey.

The spinach and cheese burritos were good, but I made some modifications.  I used soy cheddar jack cheese because of my lactose intolerance, and I added some cooked portobello mushrooms to the spinach-cheese-cream cheese mixture because it just didn't seem substantial enough for me.  It was a very nice addition, and added some meaty texture to the burritos.  Everyone but my daughter liked them, but she is frequently picky.  I highly recommend topping them with your favorite salsa.

Now, for day two, we're having Eggplant Parmigiana.  Tonight is my hubby's golf night, and he doesn't like eggplant, so tonight seemed like the perfect night.  Here's the recipe I'm using, courtesy of Weight Watchers:

	1/3 cup(s) seasoned bread crumbs, Italian-style
	1 Tbsp grated Parmesan cheese
	1 tsp Italian seasoning
	1/4 tsp garlic powder
	1 medium raw eggplant
	2 large egg white(s), lightly beaten
	1 1/2 cup(s) canned tomato sauce
	1/2 cup(s) part-skim mozzarella cheese, shredded

Instructions

• Preheat oven to 350°F. Coat a 9 X 13-inch baking dish with cooking spray; set aside.
  
• Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.
  
• Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.
  
• Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve. 

I'm doubling the recipe to ensure leftovers.  For all you weightwatchers out there, this recipe counts as 3 points.

Happy Eating!

LT