3 Point Broiled Eggplant

6 slices of Eggplant (1/4” thick)

1 tsp. of Olive Oil

6 slices of Tomato (1/4” thick)

2 oz of shredded mozzarella cheese (part-skim if poss.)

Basil

Black Pepper

 Place eggplant slices in a single layer on a non-stick baking sheet. Lightly brush slices with ½ tsp. of olive oil. Broil until eggplant is browned. Turn slices over and brush with  remaining oil and broil until eggplant is browned.

 Top each eggplant slice with a tomato slice and broil for an additional minute.

 Divide the cheese between each slice and sprinkle with basil and pepper. Boil until cheese is melted and golden brown.

Makes 2 servings @ 3 points per serving.

Chopped Root Salad

 Saw this being made on tv this morning. Looks SO yummy I am going to get the Ingredents for it next time I go to Randazzo's!

Ingredients

¼ cup oil

4 parsnips

4 red skinned potatoes, cubed

4 parsnips, peeled and cubed

4 carrots, peeled and cubed

1 tablespoon thyme, chopped

½ cup parsley, chopped


 In a large sauté pan over high heat, heat the oil until shimmering. Add the potatoes and parsnips do not stir right away. Cook, stirring occasionally, until vegetables get a little color, then add the carrots and brown all the vegetables. Add the thyme and season with salt and pepper.

 Remove from heat and add in the parsley.




Recipe from  http://katiebrown.com/kbep1.cfm?cat=cook&episodeid=4&seasonID=5