Sunday, July 15, 2012

Moussaka A Post by Mr. Gourmet

Tonight Brooklynn is working late.  With this in mind, daddy is writing today’s blog!  LOOK OUT!When I was a single male, I had a wide variety of foods that I would eat.  It usually consisted of some kind of carb (pasta, rice,…. pasta) and a sauce (canned tomato sauce, canned alfredo sauce, cream of chicken soup).  Sometimes, depending on the week’s earnings, I would spice things up with some frozen broccoli or even some chicken - BUT only on special occasions.  In college, I lived mostly off of frozen pizzas and frozen Mac and Cheese.  Ok, you can stop grimacing; this stuff was a delicacy for a single guy! To say the least once I started dating and eventually marry my lovely Lean Gourmet, things changed – DRASTICALLY! I discovered the beauty of non-frozen foods.  I tried new things like seafood and different veggies.  I wasn’t raised with a taste for such things until Ms. Gourmet came into my life. When mommy works late sometimes she squeezes in time in the morning to prepare some food for her darling family so that her daughter won’t be subject to the usual noo-noos and meat (translation – spaghetti and ground turkey) that daddy cooks up.  We love to use the crock-pot for such evenings or like tonight, prepare an early  casserole type meal that I can easily pop in the oven when I get home.  This not only will quickly feed the tummies of two hungry people (hubby and Bell) ,but allows us to have a lean and gourmet meal as well (like how I tied the name in there??). Tonight’s meal is moussaka.  Yeah, I had no idea either and the first time she made it and said it contained egg plant…. Not so much.  BUT ILOVE IT!  It has a great taste and is easy to make.  Enjoy and thanks Mommy!!-Rich


1 large eggplant washed and trimmed
1 TBS olive oil
1/2 cup chopped onion
2 garlic cloves minced
1.25 lbs lean ground turkey
Grated fresh nutmeg (dash)
1/2 tsp sea salt
15 oz pasta sauce
1/2 cup low fat mozzarella cheese ( I used soy based)
1 cup low fat Greek yogurt
1 egg
1/2 tsp each dried basil, parsley, and oregano
2 TBS grated Parmesan cheese

Thinly slice eggplant with mandolin. Lay eggplant in colander in the sink and coat with sea salt. Let it sit salted for hour in colander. This removes the bitter taste of the eggplant ( do not skip this step.) After the hour rinse with cold water and dry thoroughly with paper towels. Set oven to broil. Line a broil proof baking tray with foil and lay eggplant on top then spritz eggplant with olive oil. Broil for a few minutes until tender watch it doesn't burn. Remove from oven and cool. Turn off broil setting and preheat oven to 350 degrees.
Heat 1 TBS olive oil in skillet add onion, garlic and turkey and nutmeg. Sauté until meat is cooked through.  In a separate mixing bowl combine Greek yogurt, egg, Parmesan cheese, parsley,basil and oregano.
Oil a small casserole dish 8x8 will work. Place 1/2 cup of pasta sauce spread evenly on bottom of dish. Next place a layer of eggplant on top of the sauce using about half of the eggplant. Then top with cooked meet, then the remaining sauce. Place remaining eggplant on top of the meat then top with Greek yogurt mixture and then finally your shredded mozzarella cheese. Cover dish with foil and bake for 45 minutes or until bubbling and and the cheese is melted.

Today's Workout Blip:

I worked and ran the ship at the pharmacy all weekend so no Get in Shape Girl Bikini Plan  for me the past 2 days. Tomorrow, Monday, I will dive into weeks 5-8 with a whole new routine and increased amount of cardio. I have to do pull-ups tomorrow (unassisted) I think maybe I can do 1. I will let you know!

Let's Connect!
You can now follow me on pinterest  and twitter @LeanGourmet. Also on the sidebar of the blog you can sign up to have the blog emailed to you. I have a facebook page too!

Until next time stay strong and carry on!

1 comment:

  1. If you can't stand eggplant try this dish with zucchini in its place!