20/10/2011 ~ Cik nolie dah 41tahun..hehe

Emmm...20/10/2011 hari tu genap la cik nolie 41tahun. Sekejap je ek dah setahun rasa cam baru jew post catatan cik nolie 40thn pada 20/10/2010 hehehe. 

Alhamdulillah Allah panjangkan lagi umur cik nolie dengan penuh keberkatan. Cuma pertengahan tahun 2011 ni banyak mencabar cik nolie dalam banyak perkara. Rumah tangga, keluarga dan rezeki.

Dugaan demi dugaan melanda cik nolie..walaupun kadang2 rasa tak tertanggung namun cik nolie kena terima dengan redha ..mungkin ada hikmah disebaliknya. Alhamdulilah ini suma memberi kekuatan pada cik nolie.

Tentang kerja pun banyak yang cik nolie dah berubah...jadi lebih fokus. Ini semua hasil teguran bos kecik cik nolie yg x serik2 dok tegur cik nolie bila terlupa atau buat silap. Maklum la bila kita banyak masalah peribadi..kita kadang2 jadi pelupa dan x fokus pada kerja...hehe.

Semakin menjelang akhir tahun ni terus terang cik nolie cakap..cik nolie rasa lebih tenang dan lebih fokus tuk mencari jalan menyelesaikan apa saja permasalahan yg dihadapi.

Tentang kesihatan, alhamudulillah sekarang x gemuk sangat cam dulu semenjak mengambil SD2. Sekarang dah boleh bersenam tanpa sakit sana sini. Cik nolie mmg menjaga pemakanan supaya x terjadi lagi kegemukan melampau. Sekarang ni tumpuan cik nolie nak menurunkan lagi 10kg..insyallah.

Mudah2an Allah merahmati cik nolie sekeluarga di dunia dan akhirat. Di beri kesihatan yg baik, murah rezeki dan mempermudahkan segala urusan dan perkerjaan..Aminnnnn.

LASAGNA

Ingredients:

2 medium Italian eggplant (1½ pounds)
1 pound ground beef chuck
1 cup spicy no sugar added tomato sauce
4 medium portabello mushroom caps (about 12 ounces), stems and gills removed
¼ cup extra virgin olive oil
⅛ teaspoon salt
⅛ teaspoon pepper
2 cups ricotta cheese
10 ounces frozen leaf spinach, thawed and squeezed dry
2 eggs, slightly beaten
¼ cup Parmesan cheese
1 pound mozzarella cheese, sliced

Directions:

Broiled eggplant stands in for lasagna noodles in this robust dish.

1. Trim eggplants, but leave peel on; slice lengthwise ¼-inch to ⅓-inch thick. Layer in a colander, salting each layer. Let stand in the sink or over a bowl for 15 minutes to drain bitter juices.

2. Meanwhile, in a heavy medium skillet over medium heat, cook beef, breaking it up with a wooden spoon until browned and beginning to crisp, about 6 minutes. Drain liquid from skillet and stir in tomato sauce. Remove from heat; set aside to cool.

3. Brush mushrooms lightly with olive oil; season with salt and pepper. Cook 4 minutes per side in a large skillet over medium heat until lightly browned. Cut into ½-inch slices; set aside.
4. Heat broiler. Pat eggplant dry. Brush olive oil on both sides. Broil 3 minutes per side until just beginning to char; set aside to cool slightly. Reduce oven temperature to 400°F.

5. In a food processor fitted with a metal blade, combine ricotta, spinach, eggs and Parmesan cheese. Pulse until blended. Add pepper.
6. Lightly oil a 13- by 9-inch glass baking dish. Arrange half the eggplant slices in an even layer, overlapping slightly. Top with half the mozzerella and all the mushrooms. Spoon on half the meat sauce, then spread all the ricotta mixture, in an even layer. Top with the remaining eggplant, followed by the remaining sauce and the mozzarella.
7. Bake about 20 minutes, until cheese is melted and sauce is bubbly. Let cool slightly before cutting and serving.

Categories:

Vegetables, Main Course, Beef, Italian, Phase Two, Phase Three, Phase Four.

Nutritional Information
Per Serving:

Net Carbs: 5.5 grams
Fiber: 3.5 grams
Protein: 24 grams
Fat: 26 grams
Calories: 358

Recipe Information:

Makes: 12 servings
Prep Time: 0:30:00
Marinate Time: 0:00:00
Cook Time: 0:45:00
Cool Time: 0:00:00