A Pesach (Passover) intermediate day feast

Made dinner for me, my husband, and my father. We had a salad, soup from a Pesach mix, with added carrots, quinoa stuffed green peppers, eggplant casserole, and roasted white and sweet potatoes. Of course, we also had matzo, but only a small amount. It was delicious!


Eggplant Casserole

2 medium eggplant
3 vine tomatoes
3 onions
oregano
garlic powder
salt
pepper
olive oil (optional)

Pre-heat the oven to 350 degrees. Put a very small amount of olive oil at the bottom of a baking dish, spread it with a napkin or paper towel, removing any excess (or use a non-stick baking dish). Layer rounds of eggplant with tomato and onion. Sprinkle with oregano, salt, pepper, and garlic powder. Repeat to make a second layer. Cover with aluminum foil and bake in the oven for about 1 hour. Yum :-)

Zero points. Core.

Oven roasted white and sweet potatoes

2 large white potatoes
1 large sweet potato
paprika
salt
pepper

Peel and quarter the white potatoes. Sprinkle with paprika, salt, and pepper and put in a baking dish (you may want to wipe the bottom with 1 tsp of oil to prevent sticking, or use a non-stick cooking spray, or non-stick baking dish). Cut the sweet potato into similarly sized chunks and put on the other side of the baking dish. Bake at 350 degrees for 1 hour or until the potatoes are tender. Nice :-)

Core. Two points per cup.

Quinoa stuffed green peppers

4-6 green peppers, cleaned, seeds removed
1 cup Ancient Harvest quinoa (CRC listed)
2 cups water
3 small onions, chopped
2 portobella mushrooms, cleaned and chopped (or use pesach canned mushrooms)
1 tsp olive oil (optional)
oregano
garlic powder
ready made fat free tomato sauce
2-4 eggs worth of egg substitute (kosher for Passover substitute came only in 4 -- optional)

Cook the quinoa according to package directions in the water. If you choose a different brand, be sure to rinse the quinoa first. Meanwhile, saute the onions and mushrooms until tender and the onions are just starting to brown. Add oregano and garlic powder to taste. Let cool while you are making a green salad to go with the meal. Scramble the egg, if you chose to use it, and stir it into the other ingredients. Fill the green peppers (or red, if you prefer) and put the ring that came off of the top of the pepper on top. Cover and bake at 350 degrees for 40 minutes with a small amount of water in the bottom of the pan, or more if you like your peppers well done. Serve halves topped with the tomato sauce. A good main dish for Passover.

Core. About 2 points per half pepper.