Friday, January 29, 2010

Awaiting the hour of reprisal

It's Friday. I got to wake up another day. My little family is doing great. I have my job and food in my belly. I feel awesome!

Thursday = 50% good eating day (which equals a bad day!) Oh well, I had the most amazing brownies so I'm not that upset.

Workout - Ramp it Up - Damn you squats and doggy lifts!! (thanks Lynn!)

I cooked dinner last night so I was too beat to get in any time on the elliptical. But I am satisfied with the workout I got in so, again, I'm not too upset.

The awesomest Veggie casserole EVER!

Tomato Vegetable Casserole (courtesy of Food Network)

1 medium potato, peeled and cut into 1/2-inch pieces
1 medium yam, peeled and cut into 1/2-inch pieces
1 red bell pepper, seeded and cut into 1/2-inch pieces
2 carrots, peeled and cut into 1/2-inch pieces
5 tablespoons olive oil
1 red onion, thinly sliced into rings
2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces
Salt and pepper
2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
1/2 cup grated Parmesan
2 tablespoons dried Italian-style bread crumbs
Fresh basil sprigs, for garnish

Preheat the oven to 400 degrees F.

Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.

Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.

Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil.

Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.

Makes 6 servings

I only used 3 tablespoons of olive oil instead of 5 and it came out great! I also used one slice of bread for bread crumbs (toss in food processor with Italian seasonings and voila! Italian style bread crumbs). I misread how much of the breadcrumbs I needed so that's why there's half a cup instead of 2 tablespoons (oops!). Also, I omitted the Parmesan cheese and basil. And I used a sweet potato instead of a yam (but they're the same thing, right?)

It came out super yummy and super flavorful. Seriously. The boyfriend isn't a big veggie fan but he said it was really good. And his parents gobbled up their serving. I figured out the nutritional info using Calorie King:

Calories: 185, Fat 8 (this may seem high, but it's a good fat), Protein 3, Fiber 5. Weight Watcher Points: 4

(these are approximations. I did count high, though.)

Have a great weekend everybody!


  1. YUM! i've been looking for some good vegetarian recipes because i eat the same things over and over! I'm looking forward to trying this out sometime next week! (minus the onions.. EEEEK!)

  2. U sure you don't want to try them??? they give the dish tons of flavor! Plus, they're the sweet onions!