Lucky for me after all the wetsuit drama, I got my shipping confirmation emails from both companies with the estimated arrival for both on friday. Just in time for my wetsuit trial! Now, we are trying to figure out where to do our trial. Originally, we were going to swim at a pond in Ludlow, but they aren't letting swimmers in since a boy drowned there. We're still looking for a new place to go.
I stepped on the scale today for a peek (I know I shouldn't but I can't help it!), and I was happy to still see the 185 from last week. Now, I still have a few days to drop it lower for a loss on weigh in day. I feel like nutrition wise I have been doing pretty well, I need to keep up on the exercise and stay focused on my training.
On that note, I made a yummy dinner tonight. Eggplant Parm with eggplant & basil from my backyard garden!
from weight watchers
4 servings, 3 points a serving (I had 2 tonight!)
what you need
1/3 cup seasoned breadcrumbs
1 Tbsp grated parmesan cheese
1 tsp italian seasoning (I also added fresh basil)
1/4 tsp garlic powder
1 medium raw eggplant
2 large egg whites, lightly beaten
1 cup canned tomato sauce (I used homemade organic)
1/2 cup part skim mozzarella cheese, shredded
How to make it
1. preheat oven to 350 deg, coat 8x8 baking dish & cookie sheet with cooking spray & set aside.
2. Combine bread crumbs, parmesan cheese, italian seasoning, and garlic powder in a medium bowl & set aside. Remove skin from eggplant and trim off ends. Slice eggplant into 1/2 inch thick slices.
3. Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on cookie sheet until lightly browned, about 20 minutes.
4. Place a layer of eggplant on bottom of baking dish, then add 1/3 of tomato sauce & 1/3 of mozzarella cheese. repeat with 2 layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve!
Now, I'm sitting back, enjoying a glass of wine, DVR of bachelor pad & dating in the dark & planning my weekend. Have a good night!