Pineapple Angel Food Cake

Since I'm counting my calories I was searching online for a "healthy" dessert when I came across this Weight Watchers recipe. It is so simple and soooo delicious! You only need two ingredients to make the cake: a box of one step angel food cake mix and one can of crushed pineapple. You mix the two together and bake according to the box. When you serve it you can top it with cool whip for some added goodness! I will definitely be making this cake again!

Linguine with Eggplant Ragout

I have wasted far too much time on Pinterest, so instead of pinning, this time I was determined to go through my "Recipes I Must Try" board and find one to actually make.  I stumbled upon this Rachel Ray recipe that I thought would suit both my and the hubs' tastes.  Since we're getting ready to go away for the week, I decided to add some leftover mushrooms I had in the fridge to mine.  (He HATES mushrooms, which makes one of my main, hearty-vegetable, go-to staples a tough one to sneak into recipes.)  I also added turkey meatballs to the hubs' dish and veggie meatballs to mine in order to add some protein to our meal.  Topped it with some fresh parmesan and YUM-O!  A keeper!

Ingredients

• 2 eggplants (about 2 pounds)
• 1 pound linguine pasta
• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, finely chopped
• 1 14 1/2 ounce can  chopped tomatoes
• Salt and pepper
• 1/3 cup chopped fresh basil

Directions

1. Preheat the oven to 350 degrees . Pierce the eggplants all over, place on a baking sheet and cook until very soft, about 1 hour. Let cool slightly, then cut each eggplant in half and scoop the flesh into a bowl; discard the skin.
2. Meanwhile, in a pot of boiling, salted water, cook the linguine until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
3. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring, for 2 minutes. Add the tomatoes and their juice and cook until the liquid has reduced, about 10 minutes. Stir in the eggplant; heat through. Season with salt and pepper.
4. Add the pasta and basil; toss to coat. Add the reserved pasta cooking water as needed.

Prep - really it was mostly just a matter of cutting up the garlic (can you say, E-A-S-Y?!)

Everything's cookin'!  Eggplant is out of the oven and ready to have it's guts scooped out.

Ragout is finished!  

Citrusy Swordfish

Hey guys!

I want to apologize ahead of time for not having measurements for this recipe, however it can be judged by your discretion, depending on how much spice you like.  Enjoy!

The main ingredient comes from Whole Foods, near the seafood

Buy Swordfish steaks and Sizzling Pepper Rub

Cube the swordfish and add pepper rub, olive oil, basil or cilantro
Mix so that all the pieces are covered
Saute in pan until cooked through
Top with fresh squeezed citrus (we did lemon)