Baked Potato Soup

I made this recipe a few years ago and was suddenly craving it the other day. It's sooooooo yummy on a chilly night! Pure comfort food.

Recipe from Cooking Light

Ingredients:

• 4 baking potatoes (about 2 1/2 pounds
• 
  2/3 cup all-purpose flour (about 3 ounces)

• 6 cups 2% reduced-fat milk

• 1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided


• 1 teaspoon salt


• 1/2 teaspoon freshly ground black pepper


• 1 cup reduced-fat sour cream


• 6 bacon slices, cooked and crumbled


• Cracked black pepper
  

Preparation:

Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.

Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

Food Shopping on the Cheap - Take 3

Once again, this was difficult since I was buying a lot of holiday items....but I still had a decent amount of coupons and made out ok. Better than no savings at all :-)

Hopefully come January, I can resume spending a lot less.

Food Shopping on the Cheap - Take 2

I didn't have high hopes for this week since I had to buy a lot of Turkey Day items and purchased a lot more than usual...but I still managed to do awesome, and I even spent enough to go back for a free turkey :-)

Food Shopping on the Cheap - Take 1

This is my first post that isn't a recipe my friends...But I thought I'd share that I have started to take control of my food shopping and become a coupon clipper and a sales stalker. I was getting tired of spending $150 - $200 at the dang food store all the time, and still feeling like I had nothing to make. I thought it would be interesting, not only for others to check out my savings, but also for myself to see how I do each week.

Thanks to the help of many many many websites and the asbury park press inserts, I have started to match sales with coupons and only stock up on items that are only on sale. It took way more time that I had hoped, between clipping the Sunday paper's coupons, searching and cutting coupons online, and looking thru Ad's. Not to mention the time it takes in the actual food store looking at my list and coupons and matching up the correct sale items.

It wasn't easy, and it took up a lot of my time...but this week I only spent $65 on 41 items.

Here's to Week One.

Thyme-Garlic Chicken

Recipe from BHG

The flavor was delicious! But next time I'll try doubling the liquids. Chicken was a little bit dry.

Ingredients:
4 chicken breasts
4 cloves garlic, minced
1-1/2 teaspoons dried thyme, crushed
1/2 teaspoon salt
1/4 cup orange juice
1 tablespoon balsamic vinegar

Directions:
1. Clean chicken. Sprinkle chicken with garlic, thyme, salt. Place chicken in a 4-quart slow cooker. Pour orange juice and vinegar over chicken.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Remove chicken from slow cooker; cover and keep warm. Discard cooking juices.

Pumpkin Butterscotch Cookies

Recipe from here

Ingredients:

2 cups all-purpose flour
1½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 tsp. ground cinnamon
2 large eggs
1 cup sugar
½ cup vegetable or canola oil
1 cup pumpkin puree
1 tsp. vanilla extract
1 cup butterscotch chips

Directions:

Preheat the oven to 325° F. Line two baking sheets with parchment paper. In a small bowl combine the flour, baking powder, baking soda, salt and cinnamon; whisk to blend. In a the bowl of an electric mixer combine the eggs and sugar. Beat on medium-high speed until smooth and light in color, about 1 minute. Blend in the oil, pumpkin puree, and vanilla extract until well combined. With the mixer on low speed, mix in the dry ingredients just until incorporated. Gently fold in the butterscotch chips with a spatula.

Drop mounds of dough onto the prepared baking sheets, spacing them a few inches apart. Bake, rotating the sheets halfway through baking, until the tops feel set and a toothpick inserted in the center comes out dry, about 14-16 minutes. Allow to cool on the baking sheets 5-10 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Roast Chicken with Balsamic Bell Peppers

Recipe from Cooking Light

3/4 teaspoon salt, divided
3/4 teaspoon fennel seeds, crushed
1/2 teaspoon black pepper, divided
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
4 (6-ounce) skinless, boneless chicken breasts
2 tablespoons olive oil, divided
Cooking spray
2 cups thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper
1/2 cup thinly sliced shallots (about 1 large)
1 1/2 teaspoons chopped fresh rosemary
1 cup fat-free, less-sodium chicken broth
1 tablespoon balsamic vinegar

1. Preheat oven to 450°.

2. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.

3. Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.

Chicken Stuffed with Spinach, Feta, and Pine Nuts

Recipe from Cooking Light

5 ounces fresh spinach, chopped
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons pine nuts, toasted
1 teaspoon fresh thyme, minced
2 teaspoons fresh lemon juice
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1/2 cup fat-free, lower-sodium chicken broth

1. Preheat oven to 350°.

2. Heat a large nonstick ovenproof skillet over medium-high heat. Add spinach to pan; cook 1 minute or until spinach wilts, tossing constantly. Place spinach in a colander; press until barely moist. Wipe pan clean.

3. Combine spinach, cheese, nuts, thyme, juice, and garlic. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 3 tablespoons filling into each pocket. Seal with wooden picks. Sprinkle chicken with salt and pepper.

4. Heat oil in pan over medium-high heat. Add chicken; cook 3 minutes on each side or until brown. Add broth, and cover pan. Place pan in oven. Bake at 350° for 15 minutes or until done.

Crockpot Chicken Taco Chili

Recipe from This Blog

Ingredients

• 1 onion, chopped (I omitted)
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 14.5-oz cans diced tomatoes w/chilies
• 1 packet taco seasoning
• 1 tbsp cumin
• 1 tbsp chili powder
  
• 24 oz. (3) boneless skinless chicken breasts
• chili peppers, chopped (optional)
  
• chopped fresh cilantro
• shredded cheese
• sour cream
• 1 avocado

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on high for 6 hours. Half hour before serving, shred chicken in crockpot with fork.

I served over brown rice and topped with shredded cheese, sour cream, fresh cilantro, & avocado.

Chili Bacon Burgers

These are ssoooooo deeeelicious!!!

Recipe from Rachael Ray

Ingredients:
8 thick slices center-cut bacon
2 tablespoons EVOO - Extra Virgin Olive Oil
2 pounds ground sirloin
1 small onion, half grated and half finely chopped, divided (i omitted)
1 to 2 cloves garlic, finely chopped or grated
1 jalapeño pepper, seeded and finely chopped
2 tablespoons (2 palmfuls) chili powder
2 teaspoons ground cumin
2 teaspoons smoked paprika
Salt and ground black pepper
8 thin slices pepper jack or cheddar cheese
4 Kaiser rolls, split
1/2 cup chili sauce or chipotle salsa

Preparation:
Cook bacon. Let cool while you prepare the burgers.
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. {Or use the Grill, which is what I did}. While the pan heats up, combine the ground sirloin with the grated onion, garlic, jalapeño and spices. Season with salt and pepper, and mix everything together with your hands.
Score the meat into four with the side of your hand and shape each portion into four large patties, dropping them into the hot pan as you shape them. Cook to desired doneness, about 6 minutes per side for medium. In the last 2 minutes of cooking, lay 2 pieces of cheese over each burger and tent the pan loosely with foil to melt the cheese.
Toast the rolls under the broiler {Or on the grill}. Serve the burgers on the toasted buns topped with chili sauce or salsa, some chopped onion, 2 strips of bacon.
Enjoy!!

Grilled Pizza with Pesto, Tomatoes & Feta

Ingredients:
1 pound prepared whole-wheat pizza dough
1/2 cup prepared naturally-prepared pesto
4 ripe organic plum tomatoes, thinly sliced
1/2 cup crumbled organic feta cheese
Freshly ground pepper, to taste
1/4 cup lightly packed fresh basil leaves, torn

Directions:
1. Heat grill to medium-high.
2. Meanwhile, place dough on a lightly floured surface. Divide into 4 pieces. Roll each piece into an 8-inch round crust, about 1/4 inch thick. Place crusts on a floured baking sheet. Carry crusts and toppings out to the grill.
3. Lay crusts on grill (they won’t stay perfectly round). Cover grill and cook until crusts are lightly puffed and undersides are lightly browned, about 3 minutes.
4. Using tongs, flip crusts. Immediately spread pesto over crusts. Top with tomatoes. Sprinkle with feta and pepper. Cover grill and cook until the undersides are lightly browned, about 3 minutes more. Sprinkle with basil and serve immediately.

Recipe from Kashi

Cilantro-Lime Chicken with Avocado Salsa

Recipe from Cooking Light

Chicken:
2 tablespoons minced fresh cilantro
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons olive oil
3 skinless, boneless chicken breast halves
1/4 teaspoon salt
Cooking spray

Salsa:
1 cup chopped plum tomato (about 2)
2 teaspoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 avocado, peeled and finely chopped

1. Pound chicken down and trim fat. To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.

2. To prepare salsa, combine tomato and next 3 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.

Southwestern Ranch Pasta Salad

Recipe from Betty Crocker

Ingredients:
1 box Betty Crocker® Suddenly Salad® classic pasta salad mix
1 cup Green Giant® Valley Fresh Steamers™Niblets® frozen corn
1/2 cup Hidden Valley® Spicy Ranch or The Original Ranch® dressing
1 tablespoon lime juice
1 1/2 cups small broccoli florets
1 cup grape tomatoes, halved
2 tablespoons chopped fresh cilantro

Directions:
1. Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally, adding corn during last 2 minutes of cooking.
2. Drain pasta and corn; rinse with cold water. Shake to drain well.
3. Im medium bowl, stir together seasoning mix, dressing and lime juice. Stir in pasta with corn and remaining ingredients. Serve immediately, or refrigerate.

Pineapple Jerk Chicken and Rice

Recipe from Rachael Ray

Ingredients:
2 cups brown rice
1/4 cup extra-virgin olive oil
1 onion, chopped (I omitted)
1 jalapeño chile—stemmed, seeded and finely chopped
1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
Salt and pepper
1/2 pineapple, cut into 3/4-inch pieces (about 3 cups)
1/2 cup jerk marinade, such as Lawry's
One 15-ounce can black beans, rinsed
1/2 cup chopped cilantro

Directions:
1.In a large pot of boiling, salted water, cook the rice, uncovered and stirring occasionally, until tender, about 30 minutes; drain.

2.Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium heat. Add the onion (omitted) and jalapeño and cook until the onion is browned, 7 minutes; transfer to a bowl.

3.Add the remaining 2 tablespoons olive oil to the same skillet and increase the heat to medium-high. Season the chicken with salt and pepper, then add to the pan and cook until browned, 5 to 7 minutes. Add the pineapple and jerk marinade and simmer until the chicken is cooked through, 2 to 3 minutes. Stir in the onion mixture, black beans and cilantro; cook until the beans are heated through, about 1 minute. Season with salt and pepper and serve over the rice.

Spaghetti with Spicy Turkey Meat Sauce

This was delicious!!
Recipe from Rachael Ray

Ingredients:
1 pound whole wheat spaghetti
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 cloves garlic, thinly sliced
1 pound ground turkey
Salt and black pepper
One 28-ounce can diced tomatoes
1 teaspoon crushed red pepper
1/4 cup chopped parsley
2 tablespoons grated Parmesan cheese, plus more for serving

Directions:
1.In a large pot of boiling, salted water, cook the pasta according to package directions until al dente; drain, reserving 1 cup pasta cooking water.

2.Meanwhile, in a large nonstick skillet, heat the olive oil over medium heat; add the onion and cook until softened, about 8 minutes. Add the garlic and cook for 1 minute more. Increase the heat to medium-high, crumble in the turkey, season with salt and black pepper and cook until the turkey is just no longer pink, about 5 minutes. Stir in the tomatoes and crushed red pepper and cook, stirring occasionally, until thickened, about 15 minutes. Stir in the parsley and cheese.

3.Toss the pasta with the sauce and 1/2 cup reserved pasta cooking water, adding more water to thin the consistency, if desired. Serve immediately with more cheese.

Quinoa Primavera

Recipe from Whole Foods

Ingredients:
1 cup quinoa
2 cups water
1 tablespoon extra virgin olive oil
1/2 pound (about 1/2 bunch) asparagus, woody ends snapped off and discarded, spears cut into 1-inch pieces
2 cloves garlic, finely chopped
1 cup fresh peas or frozen petite peas, thawed
1 cup shredded cooked chicken
1 cup thinly sliced baby spinach leaves
Sea salt and freshly ground pepper to taste

Directions:
Rinse quinoa under cold running water and drain. Combine water and quinoa in a medium saucepan and bring to a boil. Reduce heat to a simmer, cover and cook until quinoa is tender and all the water is absorbed, 15 to 20 minutes.

Meanwhile, heat olive oil in a large skillet over medium heat. Add asparagus. Cook, stirring often, until asparagus is tender and bright green, 5 to 7 minutes. Add garlic and peas and continue cooking for another minute. Stir in chicken and cooked quinoa. Add the spinach and stir until it wilts, 3 to 5 minutes. Season with salt and pepper and serve immediately.

Spinach and Strawberry Salad

Recipe idea from Whole Foods

Ingredients:
2 tablespoons raspberry vinegarette
1/2 pound baby spinach
1 cup strawberries, thinly sliced
1/3 cup sliced almonds, toasted
2 ounces feta cheese, crumbled

Directions:
Toss. Eat.

Chicken Avocado Sandwiches

I have made these a few times, but I forgot to ever post them. These sandwiches are sssoooooo yummy! And easy!

Recipe from Prevention

Ingredients:
1 c mashed avocado, about 1 medium
1 Tbsp freshly squeezed lime juice (about 1/2 lime)
1/2 tsp green pepper sauce
1 c baby spinach
10 oz grilled or roasted chicken breast, sliced (about 2 c) (i used rotisserie)
1 mango, peeled, pitted, and sliced (about 1 c)
2 or 3 whole grain rolls, split

1. Combine avocado, lime juice, and green pepper sauce, in small bowl. Spread top and bottom halves of rolls with 2 tablespoons each of the avocado-lime mixture.

2. Layer 1/4 cup of the spinach, one-quarter of the chicken, and 1/4 cup of the mango on bottom halves. Top with other halves of rolls.

Chicken Broccoli Stirfry

Recipe from Whole Foods

Healthy, Filling, & Delicious!

Ingredients:
8 ounces whole wheat linguine
3/4 cup low-sodium chicken broth
3 tablespoons soy sauce
1/4 teaspoon red pepper flakes
2 teaspoons cornstarch
2 tablespoons extra-virgin olive oil, divided
1 pound Boneless Skinless Chicken Breasts, cut into strips
3 cloves garlic, minced
2 teaspoons minced peeled fresh ginger
3 cups small fresh broccoli florets
1 carrot, peeled and cut into thin strips

Directions:
Cook linguine according to package instructions, drain and keep warm. Meanwhile, combine broth, soy, pepper and cornstarch in a bowl. Heat a wok or heavy skillet over high heat. When very hot, add 1 tablespoon oil. Add chicken and stir-fry until lightly browned, about 2 minutes. Remove from wok and set aside. Add remaining oil, garlic and ginger; stir-fry 30 seconds. Add broccoli and carrot; stir-fry 2 minutes. Add soy mixture and chicken, stir well, and cover. Lower heat to medium and simmer until vegetables are tender, about 3 minutes. Toss with linguine and serve. I also threw in some chopped peanuts!

Slow Cooker Pulled Chicken Sandwiches

Recipe from: Eating Well & Apple A Day blog

Ingredients:
1 (14 oz.) can tomato sauce
2-3 chipotle chiles in adobo, finely minced
1/4 c. cider vinegar
3 TBSP honey
1 TBSP plus 2 tsp. sweet or smoked paprika
2 TBSP tomato paste
2 TBSP Worcestershire sauce
3 tsp. dry mustard
1 TBSP chili powder
1 tsp. salt
3 lbs. boneless/skinless chicken breasts, trimmed of fat
1 medium onion, chopped (I omitted)
3 cloves garlic, minced

Directions:
1. Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, chili powder and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
2. Put the lid on and cook on low until the chicken can be pulled apart, about 4 1/2 hours.
3. Shred with a fork and continue to cook for 1/2 hour. Stir well and serve. Serves 6-8.

(I topped my sandwiches with shredded cheddar and coleslaw!)

Pasta with Asparagus, Chicken, and Pine Nuts

Original recipe idea from Cooking Light, but I changed it drastically.

Ingredients:
8 ounces uncooked cavatappi pasta (or any pasta you have on hand)
1 pound asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
1 teaspoon minced garlic
3 tablespoons pine nuts
2 tablespoons fresh lemon juice
2 teaspoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup shredded Parmigiano-Reggiano cheese
1-2 cups grilled chicken, cut up into bite size pieces

Directions:
1. Cook pasta according to package directions, omitting salt and fat; add asparagus to pan during last 3 minutes of cooking. Drain. Sprinkle pasta mixture with garlic; return to pan, and toss well.

2. Arrange pine nuts in a single layer on a pan. Bake at 400° for 3 minutes or until golden and fragrant, stirring occasionally. Place in a small bowl. (I didn't bake mine/you don't have to)

3. Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over pasta mixture; toss well to coat. Sprinkle with pine nuts, chicken, and cheese.

Ranch Style Chicken Chili

This was not as good as I expected, but not terrible. Lacking a little flavor and a little too watery in my opinion.

Recipe from Rachael Ray

Ingredients
4 poblano peppers
2 tablespoons EVOO – Extra Virgin Olive Oil
2 pounds ground chicken
Salt and pepper
1 large onion, finely chopped (I omitted)
4 cloves garlic, finely chopped
2 tablespoons cumin, a couple of palmfuls
1 tablespoon coriander, a palmful (I omitted)
2 cups chicken stock
1/4 cup dill, chopped
1/4 cup chives or scallions, finely chopped (I omitted)
1/4 cup parsley, finely chopped
Hot sauce, to taste
1 cup sour cream
Fancy tortilla chips, for dipping

Directions
Char peppers over a gas flame or under the broiler with oven door cracked for steam to escape. Place charred peppers in a bowl and cover with plastic wrap to steam. Let cool then peel, seed and finely chop.
Heat 2 tablespoons EVOO in a Dutch oven over medium-high heat. Add chicken, season with salt and pepper, and brown and crumble the meat. Add onions and garlic to the pot and cook 5 minutes to soften. Season with cumin and coriander, and stir in chopped peppers. Add stock and herbs, and simmer 5 minutes. Season with hot sauce to taste.
Turn off heat and stir in sour cream to combine. Serve with chips alongside for dipping.

Tortellini Soup

Tortellini Soup
Recipe from Rachael Ray
Serves 2-3 People

Ingredients:
1 quart chicken stock
16 ounce bag fresh or frozen tortellini
1 bunch spinach
Zest of 1 lemon
Freshly grated Parmesano-Reggiano

Directions:
Place a medium pot over medium-high heat and bring the stock to a boil.
Drop the tortellini into the pot and cook according to package directions.
In the last 30 seconds of cooking, add the spinach and lemon zest in to the pot.
Season with salt & pepper, and garnish each serving with some freshly grated Parmesano-Reggiano.

Chicken Tacos with Salsa

I got this recipe from Prevention.com and it was healthy and delicious! I'm putting it in regular rotation! They'll be even better in the summer when you can grill the chicken.
I didn't take a picture, since it just looked like a regular fajita....

Ingredients:
3 limes
1/4 cup orange juice
1/4 cup chopped fresh cilantro
3 cloves garlic, minced
1/2 teaspoon ground cumin
4 boneless, skinless chicken breast halves, pounded to 1/2" thickness
1 large red onion, thinly sliced (I omitted)
6 whole wheat flour tortillas (8" diameter)
2 cups prepared salsa
3/4 cup fat-free sour cream
2 cups finely shredded leaf lettuce
(I also added avocado and a tiny bit of shredded cheddar!)

Directions:
1. Grate the rind from the limes into a large bowl. Cut the limes in half and squeeze the juice into the bowl; discard the limes. Stir in the orange juice, cilantro, garlic, and cumin. Add the chicken and turn to coat. Cover and refrigerate for at least 1 hour or up to 4 hours; turn at least once while marinating.
2. Heat a large skillet coated with cooking spray over medium heat. Remove the chicken from the marinade; discard the marinade. Add the chicken and onion to the skillet and cook for 3 minutes per side, or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear and the onions are softened. Cut the chicken into 1" slices.
3. Wrap the tortillas in plastic wrap and microwave on high power for 1 minute. Divide the chicken mixture among the tortillas. Top with the salsa, sour cream, and lettuce. Roll to enclose the filling. Slice each taco in half.

Photo from Prevention.com

Eggplant Parmesan

I had an eggplant leftover from my lasagna last week, so I attempted good ole' eggplant parmesan. Shockingly, I have never made it before. I got a few tips from my friend Julie, and just made it without any recipe, almost as if I was making chicken parmesan. I'll glady take any more tips to improve this delicious meal!

Ingredients:
1 large eggplant
bread crumbs
egg
olive oil
garlic
salt & pepper
mozzarella cheese

Directions:
Peel eggplant (I hate the skin, but you can leave it on), and slice long ways into thin cutlets.
Lay slices on paper towels to get moisture out (5 min on each side worked for me).
Heat olive oil and garlic in frying pan.
Season slices with salt & pepper. Dredge thru egg and breadcrumbs, just like you would do chicken parmesan. Fry slices in pan for 5 minutes on each side. Lay on paper towels to get moisture out again.
Put some sauce on bottom of baking pan. Lay eggplant individually in pan. Add more sauce on top. Bake for 15 minutes. Slice cheese and lay on top and bake for another 15 minutes.
Serve over pasta or however you wish!

Easy Pasta Creation

Just something I threw together.

Ingredients:
1 Box of Fettuccine
1 Package of Baby Spinach
1 or 2 Red Peppers, sliced
4 thick chicken breasts, cut into small pieces
Olive Oil
Lots of Garlic, chopped
Salt & Pepper


Directions:
Boil Water for fettuccine. Cook according to package. Drain and put back in pot.
While pasta is cooking, Saute LOTS of garlic in olive oil in a large frying pan.
Add chicken pieces. Cook until no longer pink.
Add salt & pepper (extra pepper for me).
Add sliced up peppers.
Mix chicken/oil mixture with fettuccine and baby spinach.
Top with Parmesan Cheese.

Eggplant Parmesan Lasagna

Recipe from Rachael Ray, My Version

Ingredients:
2-1/2 tablespoons EVOO
3-4 small eggplants, cut lengthwise
4 cloves garlic, smashed and peeled
Two 28-ounce cans diced tomatoes, preferably fire-roasted
Salt and pepper
9 lasagna noodles
16 ounce ricotta cheese
1 large egg
1/4 cup plus 2 tablespoons parmesan cheese
8 ounces shredded part skim mozzarella cheese

Directions:
1. Preheat the oven to 400°. Line 2 baking sheets with parchment paper and drizzle 1/2tablespoon olive oil on each. Place half of the eggplant slices on each pan, turn to coat with the oil, then arrange in a single layer. Bake until tender and lightly browned, about 40 minutes.
2. Meanwhile, in a large, deep skillet, heat the remaining 1 1/2 tablespoons olive oil over medium heat; add the garlic and cook, stirring, until just golden, 1 to 2 minutes. Add the tomatoes; bring to a boil. Lower the heat and cook, partially covered and stirring occasionally, until the sauce is thickened, about 20 minutes. Season with salt and pepper.
3. In a large pot of boiling, salted water, cook the noodles, stirring often, until tender, about 5 minutes. Drain the noodles and rinse with cold water.
4. Combine ricotta cheese, with the egg, and 1/4 cup parmesan, season with salt and pepper.
5. Spread 1 cup tomato sauce in the bottom of the prepared dish. Lay 3 noodles side by side over the sauce. Layer half of the cheese mixture, half of the eggplant slices and one-third of the mozzarella on top. Spoon 1 1/4 cups tomato sauce over the mozzarella and top with 3 more noodles. Layer with the remaining cheese mixture and eggplant, another third of the mozzarella, 1 1/4 cups tomato sauce and the remaining 3 noodles. Spread the remaining tomato sauce on top.
6. Cover the dish tightly with foil and bake for 35 minutes. Remove the foil, sprinkle the remaining mozzarella and 2 tablespoons parmesan on top and bake until bubbly, about 10 minutes. Let cool for 10 minutes before serving.

Update: The leftovers are delicious!!!