Yesterday I had one of thse clean out the frige dinners that worked out
very well so I thought I would share it with everyone. I don't know my bg
before the meal, but at 2 hours it was at 115, nicely within my
parameters. I have tried to make asome fairly accurate measurments, but
much is quite flexible.

Eggplant, Sausage and Pepers
Source, W. Baker's Refrigerator
Number of Servings: 2-3

1Tbs Olive oil to lightly cover bottom of pan
1 medium-large onion sliced
1 medium eggplant chunked in about 1" pieces
1 green pepper, chunked
2 Hot Italian beef sausages, defatted and chunked(Note)
half a 26 oz jar of marinara sauce
Garlic powder, Salt and Pepper to taste
Thyme(or whatever herbs you have around fresh or dried) to taste
water(could use wine) enough to rinse the sauce jar

Heat oil in bottonof a covered pot. Add onion slices and saute lightly.
Add garlic, salt and pepper, other vegetables and saute, then cover pot
and let vegetables sweat for a few minutes. When vegetables are
slightly softened, add defatted sauges and tomato sauce, water or wine and
herbs. Cover and let simmer until vegetables are soft. Adjust herbs and
seasonings and serve.

Note_ To defat sausages, use a fork to poke holes in them and microwave,
covered for 2-3 minutes(less if not frozen) there should be a pool of fat
in the bottom of the thing you microed them in. Pour off fat and wipe
sausages, then slice in wide chunky slices and they are ready to add.

Note : This might go well as a sauce over rice or pasta for the
non-diabetic in your family, in which case it should feed considerably
more people that 2-3.

Wendy

"W. Baker" > wrote in message
...
> Yesterday I had one of thse clean out the frige dinners that worked out
> very well so I thought I would share it with everyone. I don't know my bg
> before the meal, but at 2 hours it was at 115, nicely within my
> parameters. I have tried to make asome fairly accurate measurments, but
> much is quite flexible.
>
> Eggplant, Sausage and Pepers
> Source, W. Baker's Refrigerator
> Number of Servings: 2-3
>
> 1Tbs Olive oil to lightly cover bottom of pan
> 1 medium-large onion sliced
> 1 medium eggplant chunked in about 1" pieces
> 1 green pepper, chunked
> 2 Hot Italian beef sausages, defatted and chunked(Note)
> half a 26 oz jar of marinara sauce
> Garlic powder, Salt and Pepper to taste
> Thyme(or whatever herbs you have around fresh or dried) to taste
> water(could use wine) enough to rinse the sauce jar
>
> Heat oil in bottonof a covered pot. Add onion slices and saute lightly.
> Add garlic, salt and pepper, other vegetables and saute, then cover pot
> and let vegetables sweat for a few minutes. When vegetables are
> slightly softened, add defatted sauges and tomato sauce, water or wine and
> herbs. Cover and let simmer until vegetables are soft. Adjust herbs and
> seasonings and serve.
>
> Note_ To defat sausages, use a fork to poke holes in them and microwave,
> covered for 2-3 minutes(less if not frozen) there should be a pool of fat
> in the bottom of the thing you microed them in. Pour off fat and wipe
> sausages, then slice in wide chunky slices and they are ready to add.
>
> Note : This might go well as a sauce over rice or pasta for the
> non-diabetic in your family, in which case it should feed considerably
> more people that 2-3.
>
> Wendy

Mine wasn't so good. I had some Texas Caviar from Costco. Forgot to eat
the beets that I also bought. And some black olives.

"W. Baker" > wrote:
> Yesterday I had one of thse clean out the frige dinners that worked out
> very well so I thought I would share it with everyone. I don't know my
> bg before the meal, but at 2 hours it was at 115, nicely within my
> parameters. I have tried to make asome fairly accurate measurments, but
> much is quite flexible.
>
> Eggplant, Sausage and Pepers
> Source, W. Baker's Refrigerator
> Number of Servings: 2-3
>
> 1Tbs Olive oil to lightly cover bottom of pan
> 1 medium-large onion sliced
> 1 medium eggplant chunked in about 1" pieces
> 1 green pepper, chunked
> 2 Hot Italian beef sausages, defatted and chunked(Note)
> half a 26 oz jar of marinara sauce
> Garlic powder, Salt and Pepper to taste
> Thyme(or whatever herbs you have around fresh or dried) to taste
> water(could use wine) enough to rinse the sauce jar
>
> Heat oil in bottonof a covered pot. Add onion slices and saute lightly.
> Add garlic, salt and pepper, other vegetables and saute, then cover pot
> and let vegetables sweat for a few minutes. When vegetables are
> slightly softened, add defatted sauges and tomato sauce, water or wine
> and herbs. Cover and let simmer until vegetables are soft. Adjust herbs
> and seasonings and serve.
>
> Note_ To defat sausages, use a fork to poke holes in them and microwave,
> covered for 2-3 minutes(less if not frozen) there should be a pool of fat
> in the bottom of the thing you microed them in. Pour off fat and wipe
> sausages, then slice in wide chunky slices and they are ready to add.
>
> Note : This might go well as a sauce over rice or pasta for the
> non-diabetic in your family, in which case it should feed considerably
> more people that 2-3.

Sounds real good, Wendy. I'd use the sausage oil instead of olive oil for
sauteeing.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://semperfifund.org https://www.woundedwarriorproject.org/
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