Alllllllllllllllrighty then, folks! How was your day???
I think I may be in a slump at work. Today was OK, but I am generally feeling frustrated. Harumph!
In the interest of doing some good things for me, I worked out & made a tasty lil dinner!
First up, just under 5 miles on the treadmill in a “pyramid” of sorts. My 10K training plan called for 4 miles with strides at the end, so I mixed it up with this workout:
|25-30||6.5||0 –> got a tiny bit winded after those faster intervals 😦|
|35-40||15 seconds at 9 followed by 45 seconds of recovery at 6 (X5)||0|
When I run on the treadmill, I tend to become a bit obsessed with how much time I have left, so I always cover the display! Yes, I’m that girl.
Presto! My little workout notebook comes in quite handy! Sometimes, I’ll use a hand towel, but this works mighty fine, too. 😉
For the record, that workout totally kicked my boo-tay!
I was starving when I got home, so I whipped up some Mini Eggplant Parm for myself!
When you love to cook, but you live alone, a girl’s gotta get creative! Otherwise, as much as I typically enjoy my own cooking, I get sick of eating meatloaf or soup for days on end. Even I have my limits. So I invent individual meals & desserts for myself. Hey, a girl’s gotta eat! 😉
Mini Eggplant Parm
The cast of characters:
- 1/2 cup orzo pasta
- ~ 1/3 cup marinara sauce (Trader Gionni’s!!)
- 4 eggplant slices
- 1/4 cup Italian cheese blend
- 1 t. Smart Balance Light (or butter or whatever you happen to have)
- 2 T. freshly grated parmesan cheese
- 1/2 T. Italian seasoning
- 1 tsp minced garlic
- 1 egg white (not pictured)
Preheat your oven to 350* (aka, don’t be like me & forget this step). First, cook up half a cup of orzo pasta in salted boiling water. Make sure it’s just al dente because you’re going to bake it. If it’s even the slightest bit over done, it will be rubbery & disgusting. It would be in your best interest to just trust me on this one. You’re welcome.
While that’s happening, season your eggplant with the Italian seasoning & a sprinkle of garlic salt.
Then, spray 2 individual ramekins with nonstick cooking spray. Mine hold about 1 cup each.
Mix the drained orzo with the Italian cheese, Smart Balance, egg white, & garlic.
Now, the fun begins!!! Layer 1/4 of the orzo mixture in the bottom of each ramekin.
Top with a lovely slice of eggplant.
A tablespoon or two of marinara on top . . .
Repeat! Top the whole shebang with freshly grated parm & pop ’em into a preheated 350* oven. As is my habit, I realized at this point that my oven was not preheated. Fail. 😦 But happily, I used this time to clean up! Dirty dishes stress me out. I may or may not have been known to clean up my dishes while hot food sits on my plate because I can’t really relax & enjoy my meal unless they are done, & I don’t have to worry about them. I know.
So, assuming that your oven is preheated, bake these little lovelies for ~45 minutes or until the eggplant is cooked through. PS–if you’re starving & don’t want to bake it this long, just pre-cook the eggplant in a skillet & bake for 15 minutes. Equally delish!
Please excuse the bite out of my garlic bread. What can I say? I’m an animal.
Top with some more parm & gobble! Totally downed both of these minis & now I’ve got my eye on some frozen hot chocolate a la Jessica. The sweet tooth cannot be tamed!
A Q for you . . .
What are your favorite “single serve” dinners?