Another clean out the fridge vegetable conconction

1 small eggplant, unpeeled, cut in chunks
1 zucchini, unpeeled, cut in chunks
12 mushrooms, quartered
2 plum tomatoes, cut in chunks
1/4 cup part skim ricotta cheese
2 tbs fresh grated parmesan cheese
1 -2 tsp olive oil
2 tbs balsamic vinegar
1/4 cup fresh basil if desired

Toss veggie chunks with olive oil and place on cookie sheet
Roast in 400 degree oven for about 25 minutes, til eggplant is cooked.
Place in bowl
Add balsamic vinegar, parmesan cheese and ricotta - and basil if you have...
toss together and serve
(2 big ole servings)

Nutrition info
(your actual info may vary depending on ricotta cheese used and amount of olive oil used )
Calories 256.8
Total Fat 9.5 g
Saturated Fat 1.6 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 3.0 g
Cholesterol 26.5 mg
Sodium 162.9 mg
Potassium 1,638.5 mg
Total Carbohydrate 34.4 g
Dietary Fiber 11.8 g
Sugars 6.4 g
Protein 14.7 g

Hello Maleficent,
That sound really great! I do love my veggies and cheese in any form. So could you tell me how to figure out how many calories are in recipes I create. For example the other day I made a veggie chowder.
I used chic broth to cook potato.
Then I added canned whole corn, can of cream corn. I was thinking the cream corn would make it creamy without having to use a lot of light cream or milk.
I also added broc and cauliflower and mushrooms. I did put in about 1 cup of light cream. In the future I will use milk instead. Just wanted to use the cream up. I also thickened it with a little flour.
I know that common since is to take all the ingred and figure out the calories. Then add them up. But how do I figure what is a serving size and how many(calories) it will have in it. Am I on the right track or am I thinking way to much about it? Thanks Tina

there are a ton of recipe nutrition calculators on the 'net...

all you do is enter in all your ingredients and how many servings you think there are.. and voila...

Thanks so much for the tip. I really enjoy cooking new things while trying very hard to make it all healthy. But it has to have BIG FLAVOR!

Saucy Garlic Broccoli

(Courtesy of www.lowglycemicrecipes.net)

YIELD: Serves 4
Per portion:
GI: 1
GL: 0
Calories: 40; Carbohydrates: 8g; Protein: 3g; Fat: 1g; Saturated Fat: less than 1g; Sodium: 60mg.
YIELD: Serves 4
Serving Size 4 ounces (113g)

INGREDIENTS:
• 1 large bunch fresh broccoli, about 1 1/3 pounds, cut into bite sized pieces, steamed until tender
• 1 bunch scallions (6 to 7), chopped
• 3 large cloves garlic, minced
• 1/4 cup beef broth
• 1 t. low-sodium soy sauce (contains 40 percent less sodium)
• 1 1/2 T. cornstarch
• 1 t. SPLENDA® Granular
• 1 T. cilantro, minced
• 1 T. Sesame Oil


PREPARATION:
1. Stir together scallions, garlic, beef broth, soy sauce, cornstarch, SPLENDA® Granular and cilantro.
2. Microwave on 50% power for 1 min. 30sec. in microwave safe bowl.
3. Add sesame oil.
4. Pour sauce over broccoli. Serve and savor.


Staceylikeslowglycemicrecipes.net

mmmm... just wanted to say I tried the roasted veggie recipe yesterday with dinner, and yum!

But I will also say, its not at all how I imagined it would taste. I wouldn't necessarily call it creamy, and the cheese taste was not all that powerful, but it was still really good!

Keep in mind that this is coming from the guy who doesn't really like zucchini/eggplant :P But I liked it enough that I brought a generous serving of leftovers with me to work to go with my lunch today.

For a roasted veggie recipe, What I do is roast some tomatoes, eggplants and lady fingers. First I dust them with some salt and pepper. I have some vinegar with soy sauce on the side.