Produce is getting low!

Time to hit the grocery store.  I'm on the last of the veggies in the house.

For lunch, I made eggplant pizzas.  It's easy, and pretty much carb-free.  I slice off the eggplant skin, because it doesn't appeal to me.  If you've never used fresh eggplant before, it's really quite simple.  I cut off the ends, then stand the eggplant upright.  I take a sharp knife and slide right down, to remove the purple skin.

The only other ingredients you'll need are pizza sauce and cheese, or whatever toppings you'd use for a pizza.  I didn't have pizza sauce, so I used spaghetti sauce.  Which is almost a SIN in to my Italian in-laws, but I find  jarred sauce to be a lot better these days, than in the past.  I don't mind it, really, in a pinch.  I also topped my pizzas with some black olives.

Now, it probably not necessary, but I broil my eggplant a little first, before I top them.  I sliced them up, laid them out on a foil-lined sheet, sprinkled them with salt/pepper/olive oil, and broiled them for 7-8 minutes.

Then I topped the pizzas and broiled them another 7 minutes or so, or until the cheese browns and bubbles.

We love them, here.  You can top them with anything you want!  Then for dinner, I made stuffed mushroom caps and some sweet potato fries.  First, I sauteed some onions and garlic in a teaspoon of oil.  Then I added about a pound of ground turkey, browning it.  Once the meat was browned, I added a can of diced tomatoes, and let that heat through.  For flavor, I added a half-packet of Lipton onion soup mix, and a teaspoon of Hickory Smoke. 

  I placed the mushroom caps in an 8 x 8 glass pan, but probably could have used a 9 x 13.  I had a lot more meat mixture than I had mushrooms.  So there was a lot of leftover meat which I'll probably eat for lunch today, over some brown rice.  Anyway,  I loaded up the mushroom caps with the meat mixture, topped it off with a sprinkle of parmesan cheese, then baked them for 16 minutes at 475 degrees. 

For the sweet potato fries, I just sliced two sweet potatoes, tossed them with a little canola oil and a few onions, and through them in the oven about 15 minutes before the mushrooms went in.   They need about a half hour to bake.

My husband LOVED these.  And do did I, actually!  They're not much to look at, but they tasted great!