EGGPLANT SANDWICH PROVENCAL

This is a great weight watcher sandwich that tastes and smell very good. You can eat a lot of it without worrying about gaining weight because it is very light. Generally, it is a good idea to make this sandwich the night before, roll it tightly in plastic wrap, and leave in the refrigerator so the flavors can blend together. In the morning, you will be glad you did.

Ingredients

1/8 tsp table salt, or to taste
1/4 medium eggplant(s), about 2 slices, 1/2-inch thick each
1 tsp olive oil
1/2 Tbsp balsamic vinegar
2 slice high-fiber bread, multigrain or sandwich roll
12 medium basil, leaves
1/2 cup canned pimento, or about 6 pieces roasted red pepper

Instructions

1. Sprinkle salt on both sides of eggplant slices. Allow it to sit on a wire rack or in a colander for 20 to 30 minutes. This takes out extra moisture.
   
   
2. Preheat grill, grill pan or sauté pan. Brush eggplant slices with olive oil.
   
   
3. Grill or sauté eggplant slice until cooked but not mushy, about 1 to 2 minutes per side. Allow eggplant to cool, then drizzle balsamic vinegar on bread slices and assemble the sandwich: bread, eggplant, basil, red pepper, bread.
   
   

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ALMOND CLOUD COOKIES

Everybody loves cookies. Here is a delicious cookies recipes that you can use to make great tasting cookies for your whole family. Even if you don't want to make them right now, this is a good recipe that you should keep in your recipe book for future use. If you are comfortable using a pastry bag and tip, it will work like a charm for these cookies. Use a large star tip and pipe out 1 1/2-inch rosettes.

Ingredients

2 medium egg white(s)
1/4 tsp table salt
1/4 tsp ground cinnamon
1 cup sugar
1/2 cup almonds, blanched, finely ground

Instructions

1. Preheat oven to 250°F. Coat baking sheets with cooking spray; flour them lightly and shake off excess.
   
   
2. Beat egg whites, salt and cinnamon until soft peaks form. Continue to beat while gradually adding the sugar. Beat until stiff peaks form. Fold in almonds.
   
   
3. Drop batter by tablespoonfuls onto baking sheets. Bake about 1 1/2 hours until firm and dry.
   
   
4. Store in airtight containers. Yields about 60 cookies; 2 cookies per serving.
   
   

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Shrimp and Vegetable Lo Mein

Do you like seafood? Well if you do, then this is the ultimate shrimp recipe that will keep you happy all day after eating it. To quickly make it, this is what you do. By the way, you can vary the vegetables in this quick, hearty dish for what's fresh, but remember to adjust the cooking time depending on the veggies you choose.

Ingredients

8 oz uncooked spaghetti
8 oz shrimp, large, peeled and deveined
6 medium scallion(s), thinly cut
1 1/2 tsp sesame oil
1 1/2 tsp cornstarch
2 tsp peanut oil
4 medium garlic clove(s), minced
1 tsp ginger root, minced
1 cup carrot(s), julienned
6 oz snow peas, or pea pods, chopped
1/2 medium sweet Red Pepper(s), diced
1/2 cup bamboo shoots, sliced
1/4 cup soy sauce
1 tsp oyster sauce
1/2 tsp rice-wine vinegar
1 tsp sugar

Instructions

1. Cook spaghetti according to package directions. Two minutes before it's done, add shrimp.
   
   
2. Drain cooked spaghetti and shrimp in a colander with scallions in it. Place mixture in large bowl and toss with sesame oil.
   
   
3. Mix cornstarch with 1/4 cup water and set aside.
   
   
4. In the spaghetti pot, heat peanut oil over high heat. Add garlic and ginger. Cook, stirring constantly, until golden and fragrant, 1 to 2 minutes.
   
   
5. Add carrots, pea pods, pepper and bamboo shoots. Cook, stirring frequently, until just tender.
   
   
6. Add sauce ingredients, stirring to mix. Add cornstarch mixture and bring to boil.
   
   
7. Toss vegetable mixture with spaghetti and serve immediately. Makes about 1 3/4 cups per serving.
   
   

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Chocolate-cranberry Tart

Chocolate this chocolate that, chocolate here chocolate there. If you love chocolate, then you will definitely love this recipe. If you love tart, then this is just as much for you. This decadent tart has lots of fiber from the cranberries and oatmeal and is lower in fat than traditional tarts since it uses fat-free sweetened condensed milk.

Ingredients

12 oz cranberries
1/2 cup brown sugar
1/4 cup water
1/2 cup uncooked old-fashioned oats
1/4 cup all-purpose flour
2 1/2 Tbsp butter, softened
1/4 cup brown sugar
1/2 tsp vanilla extract
6 oz bittersweet chocolate, melted
1/2 cup fat-free sweetened condensed milk
1/2 tsp vanilla extract
1/4 tsp table salt

Instructions

1. Preheat oven to 350°F. Combine cranberries, 1/2 cup sugar and water. Cook over medium-high heat until cranberries have popped, 10 minutes. Cool.
   
   
2. Coat a 9-inch baking pan with cooking spray. Combine oats, flour, butter, 1/4 cup sugar and 1/2 teaspoon vanilla and pat them onto bottom of baking pan.
   
   
3. Combine chocolate, milk, 1/2 teaspoon vanilla and salt and smooth over crust. Bake until chocolate has slightly set and crust is golden, 25 to 30 minutes. Top with cooled cranberry mixture. Cool completely on rack.