Lily is still sick and now Bambi has it as well! This has got to be the flu, it's lasting too long and the symptoms are flu-like. They've both been living on fruit & toast and whatever else I can get into them, poor babies. Tonight Beren's having dinner with his girls so I'm going to make a really healthy recipe for myself and hopefully the little patients will feel up to eating as well. I found this on Sparkspeople, will probably serve this with some type of pasta.
Italian Vegetable Bake
This colorful low-sodium cholesterol-free vegetable baked dish is prepared without any added fat.
Ingredients
* 1 can (28 oz.) whole tomatoes
* 1 medium onion, sliced
* 1/2 lb. fresh green beans, sliced
* 1/2 lb. fresh okra, cut into 1/2" pieces or 3/4 cup (1/2 10 oz. pkg) frozen okra
* 3/4 cup finely chopped green pepper
* 2 tablespoon lemon juice
* 1 teaspoon chopped fresh basil, or 1 teaspoon dried basil, crushed
* 1-1/2 teaspoon chopped fresh oregano leaves, or 1/2 teaspoon dried oregano, crushed
* 3 medium (7" long) zucchini, cut into 1" cubes
* 1 medium eggplant, pared and, cut into 1" cubes
* 2 tablespoon grated parmesan cheese
Directions
1. Drain and coarsely chop tomatoes. Save liquid. Mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs. Cover and bake at 325º F for 15 minutes.
2. Mix in zucchini and eggplant and continue baking, covered, 60-70 more minutes or until vegetables are tender. Stir occasionally.
3. Sprinkle top with parmesan cheese just before serving.
Yield: 18 servings--Serving Size: 1/2 cup
Nutrition Information
Fat: 0.2 g
Carbohydrates: 7.5g
Calories: 33.0
Protein: 1.8g
5 comments:
Oh, I sure wish those girls would get better! I'm sending all kinds of good, healing, happy thoughts in your direction.
Oh no! I hope they start feeling better soon! Don't you get sick!
Meatless Mondays, huh? I think I may start that.
Thanks so much, Aisling and Abigail! I'm hoping I don't get sick, either! I'm taking my vitamins and hoping for the best. *fingers crossed*
I've never used Okra...if it doesn't taste strong, I might like it. Eggplant has no real taste but in here it might.
Mother of Invention, I grew up with okra because it was one of my Dad's favorites! *grin* My Mom used to call the slices "daisies" and she refused to eat them, LOL. They do kinda look like flowers when they are cut in a certain way. Anyway, they aren't really strong but they have an odd consistency, almost slimey. Gee, I don't make it sound very good, do I? ;-)
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