Roasted Eggplant and Feta Quinoa Salad

No, making Eggplant Parmesan is not the only thing you can do with an eggplant, which is usually the only recipe most people that I talk to can tell me when they hear the word eggplant. It is very versatile, and can be grilled, roasted, whatever you want just like other vegetables. This roasted eggplant salad brings out the eggplant flavor with adding a punch of fresh herbs, salty Feta cheese, and crunchy quinoa.

Ingredients:

1 large eggplant, cut into 1 inch cubes
2 Tbs. olive oil
1 tsp. salt and pepper
1 Tbs. olive oil
2 garlic cloves, minced
2 c. loose spinach
1/4 c. Feta cheese
1 package Uncle Ben's Quinoa and Brown Rice with garlic

Preheat the oven to 425 degrees. Line a baking sheet with tinfoil and lightly grease with non stick cooking spray. In a large bowl, mix the cubed eggplant, 2 Tbs. oil, and season with the salt and pepper. Coat all of the eggplant with the oil and then spread out on an even layer on the baking sheet. Roast for 20 minutes.

Meanwhile, heat the remaining 1 Tbs. olive oil in a large pan on medium heat. Add in the spinach and minced garlic and cook for about 2-3 minutes until the garlic is roasted and the spinach is wilted. Cook the Uncle Ben's package according to directions. Remove the garlic and spinach from the heat and to the pan, add the roasted eggplant. Stir in the Uncle Ben's quinoa and the crumbled Feta cheese.

Makeover Stuffed Cabbage Casserole

Ingredients:

2 Tbs. olive oil, divided

1 1/4 lb. ground turkey, lean

2 small onions, chopped

4 garlic cloves, minced

1 tsp. fresh thyme

1 Tbs. smoked paprika

salt and pepper

1/2 head cabbage, chopped

1 can (14.5 oz) diced tomatoes, with juice

1 can (15 oz) tomato juice

2 c. cooked quinoa

1 1/2 c. shredded white cheddar cheese

Preheat the oven to 350 degrees. Spray a 13x9 pan with non stick cooking spray and set aside. Heat a large pan on medium heat and add the ground turkey. Cook until no longer pink, drain and set aside. In the same pan, add 1 Tbs. olive oil and onion. Cook over medium heat for about 3-5 minutes. Add the garlic, thyme, Paprika, salt and pepper and cook for 2 more minutes. Add the tomato juice, diced tomatoes and ground turkey. Cook 5-7 minutes longer until the sauce starts to thicken. 

In another large skillet on medium-high heat, add the olive oil and cabbage. Cook approximately 5 minutes until the cabbage is halfway cooked, and season with salt and pepper. When the meat mixture is done, add the quinoa and stir to combine. Spread the cabbage on the bottom of the prepared pan in an even layer. Top with the meat mixture. Cover tightly with foil and bake for 40 minutes. Uncover, sprinkle with the white cheddar, and bake for 20 more minutes. Let cool slightly before serving.

Pineapple Cilantro Quinoa

Ingredients:

4.2 oz. container of Organic, ready to eat Quinoa (picture below)
1 tsp. taco seasoning
1 c. chopped pineapple
1 1/2 - 2 Tbs. pineapple juice
1/4 c. chopped cilantro

Mix all of the above ingredients in a small bowl. This dish is meant to be served at room temperature or cold.

(Makes 2 servings, 2 WW points per serving. If you eat the full recipe, no biggie, it's only 4 WW points!)