Baked Italian Eggplant

This is another one of my fave's :-) Goes great with a salad and corn on the cob! This does require some initial prep, best to start as soon as you get home from work, or save for a day you are home :-)

Baked Eggplant

1 eggplant
1-2 eggs
Salt
Bread Crumbs
Italian Seasoning (or seasoning mix of your choice)
Mozzarella or Swiss
Sliced Tomato (optional)

* Peel and slice eggplant (about 1/4 of an inch thick)
* Place one slice down on a plate, sprinkle with salt, place another slice on top, sprinkle with salt. Continue to do this until all the eggplant has been salted and stacked (I make 2 separate stacks on the same plate.) Once done, place another plate on top of stacks with some added weight (I use additional plates, or a heavy book). Let sit for at least 1 hour; 2 hours is best.
* Drain all liquid off plate.
* Pre-heat oven to 400F.
* In a bowl, beat 1 -2 eggs.
* In a separate bowl, mix bread crumbs and seasoning (amount is totally dependent on how much eggplant you have to coat. Use your best judgement.)
* Doing once slice of eggplant at a time; place in egg and coat well, transfer to bread crumb mix and coat well, then place on an ungreased baking sheet. Continue until all eggplant is done.
* Put eggplant in oven. Cook for 10-15 minutes.
* After 10-15 minutes, turn eggplant slices over. Place a small pad of butter on each slice. Return to oven, continuing to cook for an additional 10-15 minutes, until starting to turn golden brown.
* Once eggplant has started to brown, take out of oven and place slices of mozzarella or swiss cheese on each piece. If using sliced tomoato, you can put the slices under the cheese or on top of the cheese, it's up to you (I prefer it on top). Return to oven until cheese is melted.

Of course I forgot to take a picture of the finished product :-) But here's some pictures to help you along while making this yourself!

Apple Cinnamon Breakfast Quinoa

Apple Cinnamon Breakfast Quinoa 

 

* This is really filling stuff! I have actually made this and halved the ingredients, and still wound up with 2 satisfactory servings*

Ingredients:

1 cup dry quinoa, rinsed well
1 1/2 cups water
1 tsp cinnamon + more for sprinkling
2 tsp vanilla extract
1/2 cup unsweetened applesauce
1/4 cup golden raisins
1 cup warmed fat-free milk for drizzling (non-dairy milk is fine)
1 gala apple, peeled and diced
1/4 cup pecans, chopped

Directions:

Combine quinoa, water, cinnamon and vanilla in a small saucepan and bring to a boil. Reduce to a simmer, cover, and let cook for 15 minutes until quinoa can be fluffed with a fork.
Divide cooked quinoa between two/four bowls then stir in apple sauce, raisins, and pour in warmed milk. Top with fresh cut apples and pecans and a dash of cinnamon.

* This is really filling stuff! I have actually made this and halved the ingredients, and still wound up with 2 satisfactory servings *

 

 

Parmesan Crusted Chicken

This HAS to be one of the best ways to cook chicken. It stay's super moist, and the crust has just enough crunch.

Parmesan Crusted Chicken

Serves 4

- 4 Chicken Breasts, rinsed and dried (could probably use chicken thighs if that is your preference)

- 1/2 cup Mayonnaise

- 1/4 cup Parmesan Cheese

- Italian Seasoned Bread Crumbs ( or add whatever seasonings you fancy to plain ones)

1. Preheat oven to 425F

2. Place chicken on foil lined baking sheet, or in a shallow Pyrex dish.

3. Mix mayonnaise and parmesan cheese together. Spread evenly over chicken (if you want a thicker crust, increase the amount of mayonnaise and cheese until you have enough to achieve what you prefer.)

4. Sprinkle bread crumbs onto chicken.

4. Bake for 20 minutes, until crust is slightly browned.

French Onion Soup

French Onion Soup

This is super easy to make, goes great along side a salad for a light meal, or served as a starter :-)

1 1/2 lbs yellow onions, cut into chunks

2 tbsp butter

1 tbsp extra virgin olive oil

1/4 tsp sugar

1 tsp salt

3 tbsp flour

6 cups beef broth + 6 cups water
Salt & Pepper

Grated swiss cheese

Croutons (plain or flavored)

• Cook onions slowly on low-med heat, with butter and oil in a pan, covered for 20 minutes.
• Uncover, raise heat to medium and stir in salt and sugar. Cook uncovered for 45 minutes, stirring frequently until onions are golden brown.
• Sprinkle flour over onions and stir in pan for 3 minutes (this is important!).
• Bring beef broth and water to a boil in a separate pot. Once boiling, Carefully spoon onion mixture into broth. Add salt and pepper to taste. Simmer at least 45 minutes, stirring ocassionally. ( I simmer mine for 2-3 hours).
• Put soup into onion soup bowls, top with croutons (push the croutons down into the soup just a bit so they soak up some of the broth), then top with grated swiss cheese. Place in oven under broiler on HI until cheese is melted and golden.

As with all my recipe's, alter ingredients to suite your taste! Sometimes I use a bit more onion, depends on my mood, sometimes I add some garlic powder. I added Hickory Smoke Flavoring once (just an itty bit) - it tasted fantastic!  You can also add beef bouillon for more flavor as well. BE CREATIVE, MAKE IT YOURS!

Roasted Potatoes & Veggies

Roasted Potatoes & Veggies

*Red and/or yellow potatoes (baby potatoes are great, but big ones are fine too!)
*Red pepper (or whichever you fancy)
*Red or yellow onion
*Mushrooms
*Baby carrots or sliced carrots
*EVOO
*Salt & Pepper
*Seasoning (I used Epicures Rosemary Garlic oven fries seasoning last night, you can use Montreal Steak Spice, Garlic powder, seasoning salt....Whatever you like)

Preheat oven to 425ºF.

Cut potatoes into bite size pieces, chop pepper, finely dice onion, slice mushrooms and carrots (if not using baby ones).

Put all veggies into roasting pan, add enough EVOO to lightly coat veggies (add a bit at a time, tossing veggies to coat), add seasoning/spices, salt & pepper to taste, toss to coat veggies.

Put roasting pan oven, uncovered. Cook for 45 minutes or until fork slides into potatoe pieces easily. Stir veggies at 20 minute mark, and again just before finished cooking.