Eggplant Tomato Sauce
2 lb eggplant, peeled, cut into 1/2" cubes
olive oil spray
1 Tbs olive oil
1 large onion, chopped
4 cloves garlic, minced
1 tsp basil
1 tsp oregano
3 lb (48 oz) canned tomatoes
3 tsp salt or to taste
1/2 tsp black pepper

Preheat oven 400
Spread eggplant over a large cookie sheet or baking dish, lightly coat with olive oil spray. Bake the eggplant for about 20 min until golden.

While eggplant is baking, heat oil in large saucepan over medium-high heat. Add onion, garlic and cook until soft.
Add herbs and cook for 2mins. Add tomatoes with juice, mix well. Cook for about 15min.

Stir in the baked eggplant, add salt and pepper, cook covered for 15m.

(Great over whole grains or broc or squash or pasta if you so choose. There is plenty here to last a week, eating 1 1/2 c or so each day)

Black Bean Salad

2 cans low sodium black beans rinsed
1/2 red pepper chopped fine
1/2 green or yellow pepper, chopped fine
1 lime, juiced
1/2 red onion chopped fine
1/2 bunch cilantro, leaves only chopped
1 Tbs olive oil
2 Tbs white vinegar
4 Tbs water
1/4 tsp garlic powder
1/4 tsp tumeric
1/2 tsp oregano
1 tsp tabasco
salt and pepper to taste

Mix all ingreadients together well, cover and chill.

(I double this recipe and add more peppers than required and also celery. I mix the marinade seperately and then pour it over the beans/veggies. It mixes better. Doubling the recipe give you enough for the week if you are eating about a cup a day.)

I have a couple more favorites if you want. A millet/veg casserole that has lots of curry in it and a lentil casserole which is sweet-sour tasting.

All of these recipes keep well for the week. No need to freeze them - I'll divide it up into those cheapo gladware things, throw in a chicken breast and I'm good to go! Enjoy!