Super Quick Eggplant Curry

Budget Tip
Raid other people's gardens!   Eggplant is HUGE right now and they are bound to have leftovers.  Otherwise, pick some up at the farmer's market.

Suggested Ingredients
Eggplant - however much you want - I used 3 medium
Mushrooms - about half of a package (or whatever you have laying around) sliced
Tiny bit of sesame or olive oil
curry powder (I like my own homemade version)
cayanne
garlic-based seasoning

Cooking Instructions
Cut the eggplant longways in half
Cube the halfs into bitesize pieces
Toss mushrooms, eggplant and seasoning with the oil in a microwavable bowl with a cover.  You can use a saran wrap with a small vent, but really a cover works best.
Put in microwave for 6-8 minutes depending on your microwave.  Be sure to stir half way through.

This dish is all about the seasoning of the eggplant.  If it's not enough adjust it for next time!  You can serve it over a noodle or rice, but for me, I just ate it straight up.

Calories: 160 (with 120 of that from the sesame oil if you use a full tablespoon)
Fat: Depends on how much oil you use: 1TBSP = 14, but you could get away with way less
Protein: 3 grams
Carbs: 10 - these are all from the eggplant

Strawberry & Blueberry Smoothie

Budget Tip

Skip the fancy coffee flavoring syrup and go for plain vanilla or some other low-calorie sweetner.    Catch the fruit when it's onsale and then stock up!  This smoothie is just as good with frozen strawberries and blueberries.  Use whatever fruit you have on-hand. 

Suggested Ingredients

1/2 cup non-fat greek yogurt
1/2 cup fat free milk
4-5 oz strawberries
2 oz blueberries
a dash of sweetner or no-sugar coffee flavoring
2 Tbsp Flax (optional)
some ice

Suggested Cooking Method

Throw it in a blender, poor it in a tall glass with a straw and enjoy!

Nutritional Information