Walking the floor over you

I think that focusing on just taking a lot of small sessions of walking throughout the day instead of focusing on one long session once a day is working for me. Instead of blocking out an hour to exercise, I just go about my daily tasks and after each small step walk so many times up and down the hall. It sounds crazy, but I have made my daily step goal every day doing so and I am gaining more mobility. Very good things for my overall goals.

I am trying to get back to the practice of taking pictures of meals, but instead of just posting everything, I only want to post those meals that were different. Let's face it- a blog of 365 days of the same oatmeal would put everyone to sleep !


Friday's lunch was a quick attempt at something making the rounds in blogworld that i wanted to try. Take a tortilla( in this case a La Tortilla high fiber low carb tortilla), spread it with hummus, add cheese and grill. ( I am still experimenting to see just what my tolerance level is with dairy). Very yummy, and we plan on having this again for lunch today. I pared this with carrots and cucumber slices, fresh strawberries and a 100 calorie pack of Smartfood.

Last night for dinner I made something that was a favorite, but I had forgotten about. Sometimes this happens, when you get busy or in a food rut because of something. Baked eggplant with two cheses over Heartland Pasta with Omega 3's. No salad on the side because we are all totally burned out on salads !This one is very low in points but high in flavor and volume !

Baked Eggplant with Two Cheeses (2 points)

Recipe By :Betty Crocker
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium eggplant (1 1/2 pounds)
14 1/2 ounces stewed tomatoes -- undrained
2 teaspoons sugar
1 teaspoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon dried oregano leaves
1/4 teaspoon pepper
2/3 cup shredded reduced-fat Swiss cheese
OR
2/3 cup shredded reduced-fat Mozzarella cheese
2 tablespoons grated Parmesan cheese

Heat oven to 350º. Spray rectangular baking dish, 11 × 7 × 1 1/2 inches,
with nonstick cooking spray. Cut unpeeled eggplant into 1/2-inch slices.
Place in 3-quart saucepan; cover with water (salted if desired). Heat to
boiling; reduce heat. Cover and simmer 5 minutes; drain and pat dry.

Mix remaining ingredients except cheeses in 2-quart saucepan. Cook over
medium-high heat about 5 minutes, stirring frequently, until slightly
thickened.

Place eggplant in baking dish; top with tomato mixture and cheeses. Cover
and bake 20 minutes. Uncover and bake about 10 minutes longer or until
light
brown.

Description:
"You'll never believe this dish, oozing with cheese, is low in fat!"
Copyright:
"© General Mills, Inc. 1998."

Per serving: 117 Calories (kcal); 2g Total Fat; (15% calories from fat);
9g
Protein; 18g Carbohydrate; 9mg Cholesterol; 393mg Sodium