1-SIX OUNCE CAN TOMATO PASTE
1/2 ONION, CHOPPED 
2 TABLESPOONS MINCED GARLIC
4 TABLESPOONS OLIVE OIL 
3/4 CUP WATER
1 SMALL EGGPLANT
1 ZUCCHINI
1 YELLOW SQUASH
2 BELL PEPPERS, THINLY SLICED
1 TEASPOON FRESH THYME LEAVES
SALT AND PEPPER TO TASTE

Preheat oven to 375 degrees F.

Place a skillet over medium heat and add the chopped onion, sautéing the onion until tender and translucent. Then add the garlic and sauté for another minute. Remove the skillet from heat and set aside.

Get 10x10 baking dish and lightly grease with cooking spray. Mix the tomato past, sautéed onion and garlic, water and one tablespoon of olive oil together in a bowl until everything is thoroughly combined. Season with salt and pepper to taste and then spread this mixture along the bottom of the dish.

Toss sliced vegetables in a bit of olive oil, just enough to very lightly coat them.

Take the thinly sliced eggplant, zucchini, squash and peppers and begin arranging them along the outer edge of the dish -- alternating between vegetables. You'll follow the outer edge of the dish and then work in a circle toward the middle, until you get to the center.

Finish by drizzling the top of the vegetables with two tablespoons of olive oil and adding salt and pepper to taste. Then, sprinkle the top with thyme leaves.

Cover the dish with a piece of parchment paper, trimmed enough to fit inside the dish and cover the vegetables.

Bake until the vegetables are tender and fully roasted, about 45 minutes.

One night last week, Boyfriend and I had dinner guests over for food and games. Boyfriend had been spending time online looking at high-class restaurants and told me I should serve dinner like at a fancy restaurant -- aka, small portions on a nicely presented plate. So I took the challenge! I had to find an entree recipe with sides and a dessert that fit within Boyfriend's calorie limit for the day and that was delicious and that I could further make look really pretty and snazzy on a plate. Here's what I came up with!

Salmon: 298 calories per fillet
Roasted Russet Potatoes: 115 calories per serving (4)
Steamed Asparagus: 27 calories per 1 cup

CHILI-GARLIC GLAZED SALMON
INGREDIENTS

3 TBSP CHILI SAUCE WITH GARLIC (I didn't have any chili sauce, but I will share the wonderful recipe for chili sauce that I found further down.)
3 GREEN ONIONS, MINCED
1 1/2 TBSP ORANGE MARMALADE
3/4 TSP LOW-SODIUM SOY SAUCE
4 6-OUNCE SALMON FILLETS
COOKING SPRAY

CHILI SAUCE
INGREDIENTS
1 CUP TOMATO SAUCE
1/4 CUP BROWN SUGAR
2 TBSP VINEGAR
1/4 TSP ALLSPICE

ROASTED RUSSET POTATOES
INGREDIENTS

2 LONG RUSSET POTATOES, 1LB.
1 TBS EXTRA-VIRGIN OLIVE OIL
2 TBSP PARSLEY
GARLIC POWDER OR MINCED GARLIC
KOSHER SALT
FRESHLY GROUND PEPPER
PARMESAN CHEESE

STEAMED ASPARAGUS
INGREDIENTS

1-2 BUNDLES OF ASPARAGUS
1/4 CUP LEMON JUICE

To prepare chili sauce, place all ingredients in a bowl and mix until combined. The end.

Preheat broiler -- which I learned means "Just turn on the broiler."


Combine chili sauce, minced green onions, orange marmalade, and soy sauce in a small bowl. Brush -- or spoon out -- half of the sauce mixture over the fillets. Place fillets skin-down on a baking sheet coated with cooking spray. Broil fish 5 minutes, then pour remaining sauce over fillets and broil 2 more minutes or until fish is flakey. 

Preheat oven to 400 degrees. 

cut the potatoes lengthwise into slices 1/2 inch thick, or desired size. Rinse the strips with cold water and spread on a clean kitchen towel, towel dry. Place the potatoes in a bowl. Drizzle with oil and toss to coat.

Preheat non-stick baking sheet in the oven for 5 minutes. Remove from oven and carefully arrange the potato slices in a single layer on the hot baking sheet. Roast the potatoes, turning every 10 minutes, until evenly browned and tender -- approximately 30-35 minutes. 

Combine parsley and garlic in a small bowl. Transfer potatoes to a serving dish and sprinkle with the salt and pepper. Add the parsley mixture and toss gently to coat. Serve immediately -- this part is especially true, they got cold within minutes of leaving the oven. Sprinkle parmesan cheese on top for flavor and a fancy decoration!

Place pan/skillet on stove on medium heat. Rinse asparagus and break off the bottom of each stalk where ever it may break off. Place asparagus in pan/skillet. Pour 1/4 cup lemon juice in pan. Place lid on pan. Cook for 10 minutes, or until desired softness is achieved.