Cook Yourself Thin_ Skinny Meals You Can Make In Minutes Part 16

1. LAY LAY the eggplant slices on a sheet pan, lightly sprinkle with salt and pepper. the eggplant slices on a sheet pan, lightly sprinkle with salt and pepper.

2. MIX MIX together the olive oil, balsamic vinegar, and lemon juice, and lightly brush the eggplant slices. together the olive oil, balsamic vinegar, and lemon juice, and lightly brush the eggplant slices.

3. HEAT HEAT the broiler or grill pan, or low gas grill. Grill or broil the eggplant, turning over occasionally, until eggplant is very tender, 6 to 10 minutes, do not let them burn. Cook low and slow for sweetness. Remove and reserve. the broiler or grill pan, or low gas grill. Grill or broil the eggplant, turning over occasionally, until eggplant is very tender, 6 to 10 minutes, do not let them burn. Cook low and slow for sweetness. Remove and reserve.

4. PREHEAT PREHEAT oven to 350 degrees. oven to 350 degrees.

5. ON BAKING PAN ON BAKING PAN, arrange 4 of the largest eggplant rounds side by side and spread each with thin layer of pesto, then top each with largest tomato rounds. Season tomatoes with salt and pepper and top each with about 1 tablespoon feta and a pinch of chopped basil. Continue to layer, ending with cheese. arrange 4 of the largest eggplant rounds side by side and spread each with thin layer of pesto, then top each with largest tomato rounds. Season tomatoes with salt and pepper and top each with about 1 tablespoon feta and a pinch of chopped basil. Continue to layer, ending with cheese.

6. BAKE BAKE in the oven (or on the grill) until cheese begins to melt, about 3-4 minutes. Garnish with fresh lemons. in the oven (or on the grill) until cheese begins to melt, about 3-4 minutes. Garnish with fresh lemons.

TipIf your kids don't like pesto or feta, you can change it up with tomato sauce and mozzarella.

Turkey Mini-Meatloaves with Roasted Root Veggies Ground turkey is one of those things we really can't live without. It's as versatile as ground beef with so much less of everything bad. Baking the meatloaves in individual portions helps maintain portion control.

SERVES 4.

Calories per serving, meatloaves: 227 Calories per serving, roasted root veggies: 121

For the meatloaf: 1 slice whole wheat bread cup skim milk 1 tablespoon plus 1 teaspoon olive oil 1 onion, diced 5-ounce bag baby spinach leaves 1 1 1/4 pounds ground turkey pounds ground turkey 2 tablespoons finely grated Parmesan 1 large egg teaspoon salt 1/4 teaspoon freshly ground black pepper teaspoon freshly ground black pepper 1/8 teaspoon freshly grated nutmeg teaspoon freshly grated nutmeg

For the glaze: 3 tablespoons ketchup 2 teaspoons Worcesters.h.i.+re sauce 1 teaspoon hot sauce

For the roasted root veggies: 3 large carrots, cut on the bias 2 Yukon Gold potatoes, cut on the bias 1/4 cup asparagus (about 4 stalks) cup asparagus (about 4 stalks) 1 teaspoon chopped parsley 1 teaspoon chopped chives 1 tablespoons olive oil 1 teaspoon salt 1/4 teaspoon pepper teaspoon pepper

1. PREHEAT PREHEAT oven to 375 degrees. Arrange oven racks to accommodate two dishes being cooked simultaneously. oven to 375 degrees. Arrange oven racks to accommodate two dishes being cooked simultaneously.

2. GRIND GRIND the bread in a food processor until fine crumbs form. Transfer to a large bowl, and pour milk over crumbs. the bread in a food processor until fine crumbs form. Transfer to a large bowl, and pour milk over crumbs.

3. HEAT HEAT 1 teaspoon oil in a large skillet, preferably nonstick, over medium heat. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add spinach, and stir until just wilted, about 30 seconds. Transfer to bowl with soaked crumbs. Add the turkey, cheese, egg, salt, pepper, and nutmeg. Combine the mixture with your hands until well mixed; it will be quite wet. 1 teaspoon oil in a large skillet, preferably nonstick, over medium heat. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add spinach, and stir until just wilted, about 30 seconds. Transfer to bowl with soaked crumbs. Add the turkey, cheese, egg, salt, pepper, and nutmeg. Combine the mixture with your hands until well mixed; it will be quite wet.

4. PACK PACK 1 cup of the mixture into a 1-cup dry measuring cup. Invert the cup onto a rimmed baking sheet, gently shaking the cup to release the mixture. Gently pat the mound to smooth its shape. Repeat with remaining mixture. Bake mini meatloaves until cooked through and golden, about 40 minutes. 1 cup of the mixture into a 1-cup dry measuring cup. Invert the cup onto a rimmed baking sheet, gently shaking the cup to release the mixture. Gently pat the mound to smooth its shape. Repeat with remaining mixture. Bake mini meatloaves until cooked through and golden, about 40 minutes.

5. WHILE THE MEATLOAVES ARE COOKING WHILE THE MEATLOAVES ARE COOKING, make the glaze: In a small bowl combine the ketchup, Worcesters.h.i.+re sauce, and hot sauce. Brush over meatloaves. make the glaze: In a small bowl combine the ketchup, Worcesters.h.i.+re sauce, and hot sauce. Brush over meatloaves.

6. TO MAKE THE ROASTED ROOT VEGETABLES: TO MAKE THE ROASTED ROOT VEGETABLES: On a baking sheet, toss all the vegetables in the olive oil, season with salt and pepper. Add to the oven along with the meatloaf and roast for 3035 minutes, stirring midway through baking. Remove from the oven and sprinkle with fresh herbs. On a baking sheet, toss all the vegetables in the olive oil, season with salt and pepper. Add to the oven along with the meatloaf and roast for 3035 minutes, stirring midway through baking. Remove from the oven and sprinkle with fresh herbs.

TipGround turkey stands in for ground beef; spinach keeps the mixture moist, without adding fat.

Mac and Cheese Comfort food that doesn't require sweatpants. Everyone's favorite mac and cheese keeps us in form-flattering jeans thanks to multi-grain pasta and smarter cheese choices. So easy to make too.

SERVES 4.

Calories per serving: 517

2 cups multi-grain elbow macaroni 1 tablespoons unsalted b.u.t.ter 2 tablespoons all-purpose flour 1 cups skim milk, warmed for 1 minute in the microwave, or heated on stove 8 ounces low-fat sharp cheddar cheese, shredded (about 2 1 1/4 cups) cups) 2 teaspoons Worcesters.h.i.+re sauce Pinch of pepper Pinch of freshly grated nutmeg 1/4 cup Panko crumbs or whole wheat breadcrumbs cup Panko crumbs or whole wheat breadcrumbs

1. PREHEAT PREHEAT the broiler. the broiler.

2. BRING BRING a large saucepan of salted water to a boil and cook pasta according to package directions. a large saucepan of salted water to a boil and cook pasta according to package directions.

3. WHILE THE PASTA IS COOKING WHILE THE PASTA IS COOKING, melt the b.u.t.ter in a large saucepan over medium heat. Add the flour and cook, whisking constantly until golden, about 2 minutes. Continue whisking and add the milk in a slow, steady stream. Bring the mixture to a steady simmer, whisking constantly, and whisk until thickened, about 2 minutes. melt the b.u.t.ter in a large saucepan over medium heat. Add the flour and cook, whisking constantly until golden, about 2 minutes. Continue whisking and add the milk in a slow, steady stream. Bring the mixture to a steady simmer, whisking constantly, and whisk until thickened, about 2 minutes.

4. DRAIN DRAIN the pasta in a colander. Remove the sauce from the heat, add the cheese, and stir until the cheese melts. Immediately add the hot, drained pasta and stir until well-coated. Stir in Worcesters.h.i.+re sauce, the pasta in a colander. Remove the sauce from the heat, add the cheese, and stir until the cheese melts. Immediately add the hot, drained pasta and stir until well-coated. Stir in Worcesters.h.i.+re sauce, 1 1/4 teaspoon salt, a pinch of pepper, and the nutmeg. teaspoon salt, a pinch of pepper, and the nutmeg.

5. DIVIDE DIVIDE the mac and cheese among four 6-ounce ovenproof ramekins and sprinkle 1 tablespoon breadcrumbs over each. Broil until crumbs are golden and crisp, 1 to 2 minutes, taking care not to let the top burn. Serve immediately. the mac and cheese among four 6-ounce ovenproof ramekins and sprinkle 1 tablespoon breadcrumbs over each. Broil until crumbs are golden and crisp, 1 to 2 minutes, taking care not to let the top burn. Serve immediately.

Tips 1. To make fresh breadcrumbs, process a slice of whole wheat bread in the food processor. To make fresh breadcrumbs, process a slice of whole wheat bread in the food processor.

2. Boost flavor, not calories by mixing in fresh chopped herbs or scallions. Boost flavor, not calories by mixing in fresh chopped herbs or scallions.

Sweet and Sour Pork Chops Today's pork is lean, delicious, and a joy to cook with-especially when it ends up in this tangy, fruity Asian-inspired sauce. We love to serve it on nutty brown rice to really bring out the complex flavors.

SERVES 4.

Calories per serving, pork chops: 290 Calories per serving, brown rice: 175

For the pork chops: 1 tablespoon dry sherry 1/4 teaspoon pepper teaspoon pepper 2 tablespoons low-sodium soy sauce 1 teaspoons sugar 1 pound (1-inch-thick) boneless pork loin chops, trimmed of any fat, and cut into 1-inch cubes 2 tablespoons pineapple juice 1 tablespoon ketchup teaspoon white vinegar 3 tablespoons canola oil 1 red onion, peeled, trimmed, and cut into 1-inch cubes 2 red (or 1 red and 1 green) bell peppers, stemmed, seeded, and cut into 1-inch cubes

For the brown rice: 1 cups brown rice 3 cups chicken stock

1. TO MAKE THE PORK CHOPS: TO MAKE THE PORK CHOPS: Combine sherry, pepper, 1 tablespoon of the soy sauce, and teaspoon of the sugar in a medium bowl. Add pork and gently toss until well-coated. Let marinate in the refrigerator. Combine sherry, pepper, 1 tablespoon of the soy sauce, and teaspoon of the sugar in a medium bowl. Add pork and gently toss until well-coated. Let marinate in the refrigerator.