This is a great comfort food dish that can be prepared and ready to serve in under an hour, in one pot on the stovetop. It’s naturally low carb and low fat, too. There’s a bit of spicyness from the Rotel tomatoes, diced chiles, onion and garlic, but it’s all nicely balanced and in no way overwhelming.

Doug’s Turkey & Eggplant Casserole

3/4 to 1 lb. ground turkey (or lean ground beef)
1 med-lg. eggplant
2 10 oz. cans Rotel Milder Diced Tomatoes and Green Chiles, undrained
1/4 C. dried chopped or minced onion
2 cloves fresh garlic, minced
3 T. tomato paste
fresh ground black pepper
1/4 C. whole wheat bread crumbs

1/4 C. kosher salt
4 cups cool tap water

Prepare eggplant by peeling and slicing into 1/2″ thick slices. Chop slices into 1/2″ cubes. To prevent bitterness, soak cubes 15-20 minutes in a brine made up of 4 cups cool tap water into which 1/4 cup of Diamond Crystal Kosher Salt has been dissolved.

Brown ground meat in a large pot, seasoning with fresh ground black pepper. Once meat is browned, drain if necessary. Drain eggplant in collander and rinse with cool tap water. Add tomatoes with chiles, onion and eggplant to pot. Bring to just boiling, and reduce heat to medium-low. Simmer, stirring frequently, until eggplant starts to turn translucent. Add garlic and tomato paste, and continue to stir. When all pieces of eggplant are cooked, add bread crumbs to further thicken mixture.

Yield: About 6 cups.

Cooking for two isn’t always easy– you end up with the same big mess in the kitchen, and leftovers you have to figure out what to do with later. Here’s a great Grilled Chicken Caesar Salad, with a freshly-made dressing that you can whip up in minutes with ingredients you’re likely to have on hand.

Quick & Easy Grilled Chicken Caesar Salad for Two

1 heart of romaine lettuce
8 oz. grilled chicken breast or chicken tenders*
1/2 cup croutons (optional; whole wheat for low carb)
1/4 cup shredded Parmesan Cheese (grated OK)
2 T. lemon juice (ReaLemon OK)
1 clove garlic
1/2 t. Worcestershire sauce
1/3 cup extra virgin olive oil
pinch salt
fresh-ground pepper to taste

Combine all dressing ingredients except olive oil in processor or blender (2-cup mini-chopper works well). Process until well blended. With processor running, drizzle in olive oil and continue to process until well-incorporated.

Slice romaine heart cross-wise into 1″-wide ribbons, then cut ribbons into thirds. Wash and dry well. Place romaine in large bowl, and add all of dressing, mixing to coat greens thoroughly.

Slice chicken cross-wise into 1/2″ slices. Divide greens into two serving bowls. Top each salad with 4 oz. chicken and half of croutons. Add fresh-ground pepper to taste. If Parmesan is fresh-grated, sprinkle a little extra on top.

This is tasty, easy; there’s no leftovers, and there’s no mashing anchovies or raw egg to contend with.

And, of course, you can make it for 4, 6, or even more people simply by multiplying the ingredients.

*Chicken Tenders Preparation

Prep fresh chicken tenders by using kitchen shears to remove most of small tendon, if attached. Place in a brine composed of 1/4 cup Diamond Crystal kosher salt and one quart cold tap water for 6-8 hours (do this in the a.m, and they will be ready to cook by dinner time). Drain and rinse tenders in cool water and pat dry with paper towels. Season as desired. On a pre-heated, lightly-oiled George Foreman grill, cook for four minutes, or until meat temp reaches 160°. Use in salad recipe above while still warm or refrigerate for use later.