Sometimes you want something Italian and a few spoons of spaghetti sauce for dinner just won't cut it. I give to you...Baked Eggplant Parmesan! So yummy delicious it will put an end to all your Italian cravings!
Baked Eggplant Parmesan
1 medium to large eggplant, pared and cut into 1/4 inch slices
2 cups tomato-herb sauce (I used Hunt's Mushroom pasta sauce)
3/4 cup Italian seasoned dried bread crumbs
4 ounces mozzarella cheese, shredded
Parmesan cheese, grated
Preheat the oven to 350F.
Spray a baking sheet with Pam. Arrange the eggplant slices in a single layer on the baking sheet. Bake 20 minutes, until tender. (Note: If you think eggplant has a bitter taste, place them in a colander, salt well and let them sit for about 15 minutes. Rinse, pat dry, then bake as above.)
Spray an 8 inch baking dish with Pam. Spread about 1/4 of the sauce on the bottom of the dish. Place eggplant slices, then bread crumbs, then cheese. Repeat layers, ending with sauce. Cover and bake for 40 minutes, until cooked through and bubbling.
Increase oven temperature to 400F. Uncover dish, sprinkle a little more cheese then the Parmesan cheese. Baked, uncovered, for another 15 minutes, until the top is nicely golden brown and crisp.
Sunday, March 4, 2012
Thursday, March 1, 2012
Butternut Chicken Marinara
Bob and I have been watching The Biggest Loser from the beginning of the series on Netflix streaming. Mark Kruger from season 5 prepared this dish for his family after he was sent home. I tweaked it just a bit to suit our tastes and made it for dinner tonight. Bob, who's not that big a fan of squash, loved it!
Butternut Chicken Marinara
1 butternut squash, peeled and cut into small/medium chunks
8 chicken tenderloins, cut into pieces
1 large purple onion, sliced
salt and pepper
Italian seasoning
1 teaspoon olive oil
Pam spray
1 jar/can marinara sauce (I use cheapo Hunt's Traditional spaghetti sauce)
Spray Pam in a large skillet. Add chicken, salt, pepper, and Italian seasoning. Cover and cook on medium heat until almost done. Uncover and finish cooking the chicken. When chicken is done, take out of the skillet and set aside.
Spray more Pam into the skillet. Add onions and squash. (You will probably not use all the squash...just save and freeze or cook tomorrow) Add the olive oil, cover and cook on medium-low heat. Add a little water if needed to help the squash cook. When the squash is cooked, uncover and let it saute a bit. Add the chicken back into the skillet and let everything cook together for a couple of minutes. Pour in the marinara sauce and stir. Add Italian seasoning, cover and cook until sauce is cooked.
Note: I tasted this before I added the marinara sauce and it was amazing! If you want to eat it like this, let the chicken and squash mixture saute a little longer.
Butternut Chicken Marinara
1 butternut squash, peeled and cut into small/medium chunks
8 chicken tenderloins, cut into pieces
1 large purple onion, sliced
salt and pepper
Italian seasoning
1 teaspoon olive oil
Pam spray
1 jar/can marinara sauce (I use cheapo Hunt's Traditional spaghetti sauce)
Spray Pam in a large skillet. Add chicken, salt, pepper, and Italian seasoning. Cover and cook on medium heat until almost done. Uncover and finish cooking the chicken. When chicken is done, take out of the skillet and set aside.
Spray more Pam into the skillet. Add onions and squash. (You will probably not use all the squash...just save and freeze or cook tomorrow) Add the olive oil, cover and cook on medium-low heat. Add a little water if needed to help the squash cook. When the squash is cooked, uncover and let it saute a bit. Add the chicken back into the skillet and let everything cook together for a couple of minutes. Pour in the marinara sauce and stir. Add Italian seasoning, cover and cook until sauce is cooked.
Note: I tasted this before I added the marinara sauce and it was amazing! If you want to eat it like this, let the chicken and squash mixture saute a little longer.
Saturday, February 25, 2012
BBQ Chicken Tacos
I was looking around in my kitchen for something to fix for lunch. Yes, I did plan ahead, but then I didn't feel like eating what I had planned. Or rather...Prissy Pouch didn't feel like eating what I planned. And we all know who/what rules our eating now don't we? Anyway, A while back I had found some corn tortillas that fit into our meal plan and they have been sitting in the pantry ever since. An idea burst into my head (no, it didn't hurt)...bbq chicken tacos! Very fast to prepare and very yummy to eat!
BBQ Chicken Tacos
1 corn tortilla (I use Mission yellow, extra thin, 6 inch)
3 oz canned chicken
2 tablespoons low sugar bbq sauce (I use Kraft Light), divided
shredded lettuce
diced tomato
pinch of shredded cheese
In a small ungreased skillet, heat the tortilla for about 15 seconds on medium heat, flip and heat the other side for about 10 seconds. Set aside.
Using the same small skillet heat the canned chicken on medium heat. Add 1 tablespoon bbq sauce and stir into the chicken. Heat thoroughly.
Place chicken on top of the tortilla, then the lettuce, tomato and cheese. Top with the other tablespoon of bbq sauce and fold the tortilla like a taco shell and enjoy!
Variation: Spread everything around on the tortilla and eat it like a tostada!
BBQ Chicken Tacos
1 corn tortilla (I use Mission yellow, extra thin, 6 inch)
3 oz canned chicken
2 tablespoons low sugar bbq sauce (I use Kraft Light), divided
shredded lettuce
diced tomato
pinch of shredded cheese
In a small ungreased skillet, heat the tortilla for about 15 seconds on medium heat, flip and heat the other side for about 10 seconds. Set aside.
Using the same small skillet heat the canned chicken on medium heat. Add 1 tablespoon bbq sauce and stir into the chicken. Heat thoroughly.
Place chicken on top of the tortilla, then the lettuce, tomato and cheese. Top with the other tablespoon of bbq sauce and fold the tortilla like a taco shell and enjoy!
Variation: Spread everything around on the tortilla and eat it like a tostada!
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