Roasted Eggplant

1 large or 3 medium eggplant

1 t. salt

1 c. plain flour (I used wondra)

1 t. salt

1/4 t. black pepper

2 eggs

1 c. Italian panko crumbs

1 c. plain panko, optional

1 t. garlic powder

8 oz. fresh mozarella, sliced

1/4 c. fresh basil, chopped

1/2 c. freshly grated Parmesan cheese, divided

2 c. marinara sauce, optional*

Slice eggplant into 1/4" round slices. Lay out on paper towel covered baking sheet. Sprinkle with 1 t. salt. Allow them to sit for 1 hour to release moisture and draw out bitterness. Rinse the salt from the slices and pat dry with paper towels. Preheat oven to 400 degrees. Line baking sheets with parchment paper. Set up 3 dredging dishes. Place 1 c. flour, 1 t. salt. and 1/4 t. pepper in one. Whisk 2 eggs until frothy and place in another one. Place 1 c. panko crumbs, 1 c. Italian crumbs, and 1 t. garlic powder. Dredge each piece of eggplant in the flour mixture, then the eggs, and last the crumb mixture. Place on baking sheets. Sprinkle a light coating of Parmesan cheese on top. Roast in oven for 10 minutes. Turn over and roast another 10 minutes, so both sides get crispy. Place mozzarella pieces on top of each eggplant piece. Bake uncovered for 20-25 minutes until cheese is melted and lightly browned. Remove from oven and cool slightly before serving.

*Baked Eggplant Parmesan:

Spread 2 T. marinara sauce into bottom of lightly greased 9x13 dish. Line dish with 1/2 of slices. Spoon 1 c. marinara over each eggplant slice. Layer with mozzarella slices to cover. Sprinkle 2 T. basil over top and 2 T.  Parmesan cheese. Place the remaining eggplant slices on top to sandwich the cheese. Cover with remaining 1 c. marinara, basil, and Parmesan cheese. Follow baking directions from above.

I served with Teriyaki chicken and a Caesar salad.

 

Chicken Caprese with Balsamic Glaze

4 thin boneless skinless chicken breasts, tenderloins could also be used

2 T. olive oil

1 t. salt

1 t. pepper

1 t. garlic powder

1 pint grape tomatoes

4 slices fresh mozzarella cheese

2 T. balsamic glaze, homemade or store bought (recipe below)

1/4 c. fresh basil, optional

Preheat oven to 400. Lightly grease 13x18" baking pan with cooking spray or place parchment paper on pan. Lay breasts on pan, evenly spaced. Drizzle chicken with olive oil. Season with salt, pepper, and garlic powder. Spread tomatoes around chicken. Bake in oven for 15 minutes. Remove from oven and lay 1 slice mozzarella on each chicken piece. Return to oven and bake 10 more minutes until chicken is done and cheese is melted. Remove from oven and drizzle with glaze. Garnish with fresh basil if desired. I served with Caesar salad & baked potato.

Balsamic Glaze:

1 1/2 c. balsamic vinegar (flavored vinegar may be used too)

1 c. light brown sugar*

Stir together and heat in microwave oven 10-15 minutes until thickened. Place in sealed jar in refrigerator. This can be served over chicken, fish, pasta, mushrooms, salmon, pork, or fresh fruits and vegetables, or as a salad dressing. 

* may substitute molasses, honey, maple syrup, or agave nectar. 

1st picture: chicken with tomatoes & cheese, 2nd picture: balsamic glaze, 3rd picture: ready to eat!

Pecan Bars

Crust:

1 c. butter, softened

1/3 c. sugar

2 t. water

2 t. vanilla

2 c. flour

1/2 c. pecans, chopped

Filling:

1/2 c. butter

1 c. karo syrup

1 c. brown sugar

1 t. vanilla

1/2 t. salt

4 eggs, beaten

2 c. pecans, halved or chopped

Preheat oven to 350. Grease 9x43 dish. Cream together butter and sugar until fluffy. Beat in water and vanilla. Stir in flour and pecans until well combined. Press into bottom of 9x13 dish. Press firmly, making sure there is a small lip around the edges. Bake 18-20 minutes until lightly golden brown. Remove from oven. Melt butter in pan over medium high heat. Once melted, add corn syrup, broen sugar, vanilla, and salt. Stir to combine, until everything fully melted. Remove from heat. Whisk in eggs and pecans. Pour into warm baked crust. Bake for 30-35 minutes, until knife inserted in center comes out clean. Cool completely and slice into squares.

Lighter Chicken Parmesan

24 oz. jar marinara sauce

1 T. balsamic vinegar

1/2 c. Panko breadcrumbs

1/2 c. grated parmesan

1/4 c. finely chopped parsley, optional

salt & pepper to taste

1 whole egg, beaten

1 1/2 lbs. chicken tenders, cut into bitesize pieces, eggplant can be substituted

12 oz. angel hair pasta, cooked & drained

1 T. olive oil

1/2 c. shredded mozzarella cheese

Combine marinara sauce and vinegar in small saucepan. Bring to a boil over high heat. Reduce heat and simmer for 5 minutes. Combine Panko, 1/2 the parmesan, 1/2 the parsley, salt & pepper. Put egg in separate shallow bowl. Coat chicken tenders in egg, then roll in  panko mixture. Heat oil in large skillet over medium high heat. Add chicken and cook, turning once, until golden, about 3 minutes each side. Pour marinara sauce over top. Sprinkle mozzarella over top. Add lid. Heat until cheese is melted, about 2 minutes. Serve over pasta. Garnish with parsley if desired. I served with Caesar salad and bread.

Caramel Apple Cake Bars

15 oz. cake mix (yellow, spice, carrot)

1 egg

6 T. butter, melted

2 c. diced apples (peeled or unpeeled)

1/2 t. apple pie spice mix

1/2 c. toffee bits

1/2 c. caramel bits (make sure they are in date or they will not melt!), or use caramel sauce

1 can eaglebrand milk

chopped pecans, optional

additional chips, optional (butterscotch, cinnamon, chocolate)

Preheat oven to 350. Spray 9x13 dish. Combine cake mix, butter, and egg. Press into bottom of sprayed dish. Place diced apples in a bowl, sprinkle apple pie spice on top, and toss to coat. Spread apples over crust.  Sprinkle with toffee bits & caramel bits. Add other chips or nuts if desired. Pour sweetened milk over top. Bake in oven for 30 minutes. Cool completely. Serve with whipped topping.

Pictures: 1st pic: diced apples on top of cake mix crust. 2nd pic: caramel bits and toffee bits added. 3rd pic: Eaglebrand milk added. 4th pic: After baking (not all the caramel bits melted, I'll use caramel sauce next time. 5th pic: ready to eat!

Magic Crispy Baked Shrimp

1 lb. jumbo shrimp, peeled & deveined

1/2 c. dry white wine

4 T. butter, melted, divided

juice of 1 lemon

3 garlic cloves, minced

1/2 t. salt

1/4 t. pepper

Topping:

 

3/4 c. panko breadcrumbs

1/4 c. Parmesan cheese, grated

1/2 t. salt

2 T. butter, melted                                                                                                                                          fresh parsley, chopped, optional

Preheat oven to 425. Pour wine & 2 T. melted butter in a 9x13 pan. Place in oven for 10 minutes. Add remaining butter, garlic, lemon juice, , salt, & pepper to bowl. Add shrimp & toss to coat. In a separate bowl, stir together breadcrumbs, Parmesan cheese, salt, & 2 T. melted butter. Remove baking dish from oven and spread shrimp in a single layer, they will be snuggly together. Sprinkle with breadcrumb topping. Bake until breadcrumbs are golden brown and crispy, & shrimp are opaque, but still pink, about 12 minutes. Broil on high 2 minutes until browned. Top with parsley and serve. I served with baked potatoes, Caesar salad, and steamed broccoli. 

Refrigerator Peach Pie

1 graham cracker or shortbread crust

1 c. sugar or splenda

3 T. cornstarch

11 oz.  Sprite, diet is fine too

4 c. (about 6-8) fresh or frozen peaches (or strawberries are good too)

1 small box peach jello, (or strawberry), sugar free if needed

redi whip, optional

In a medium pan combine sugar and cornstarch. Add sprite and whisk together. Cook over high heat until very thick. Add jello. Whisk again. Place in refrigerator until ready to use. Peel peaches if using fresh. Slice peaches. (May need to add fruit fresh if desired). Place sliced peaches in crust, 1 at a time. Pour jello mixture over sliced peaches (or you could toss the peaches in this before adding to crust for more even coating). Place in refrigerator for a minimum of 2 hours before serving with redi-whip.

Pic 1: sliced peaches in crust, pic 2: jello mixture poured over, pic 3: slice of pie, ready to eat!

Lemon Blueberry Crumb Bars

1 box Krusteaz Meyer Lemon Pound cake mix

1 egg

10 T. butter, melted

3/4 c. water

1 c. blueberries

Crumb Topping:

5 T. butter, softened

1/2 c. brown sugar

3/4 c. flour

Lemon Drizzle:

1 c. powdered sugar

2 T. lemon juice

Preheat oven to 350. Combine cake mix, 1 egg, melted butter, and water. Add blueberries. Pour in sprayed 8x8 dish. Bake 35-40 minutes. While it's baking, prepare the crumb topping by pressing and mixing all ingredients together with your hands (I used a fork) until it forms coarse crumbs. Sprinkle on the crumb topping. Bake for additional 26-30 minutes or until edges brown. Remove from oven, allow to cool to room temperature. Make the drizzle* (a packet comes in the pound cake box) by whisking together ingredients. Drizzle over bars. (these are more cakelike) Slice and serve. Store in refrigerator.

*my daughter loves this!

1st pic: baked cake ready for crumb topping, 2nd pic: crumb topping, 3rd pic: drizzle added and ready to eat.

Lemon Blueberry Ooey Gooey Butter Cake

1 lemon cake mix (15.25 oz)

3 eggs, room temperature, divided

2 sticks butter, divided, very soft or melted

8 oz. cream cheese, room temperature

1/2 t. vanilla

1/2 t. lemon extract

2 c. powdered sugar

zest of 1 lemon, I used 1/2 t. Tru-lemon (found in spice section)

2 c. blueberries, divided

powdered sugar for sprinkling

Preheat oven to 350. Spray 9x13 dish. In a large bowl, combine dry cake mix, 1 egg, 1 stick melted butter. Press evenly into bottom of dish. Set aside. In another bowl, beat cream cheese until smooth. Add remaining eggs, vanilla, lemon ext, and butter. Mix on low speed until combined. Add in powdered sugaron low speed until smooth. Fold in lemon zest (or tru-lemon) and 1 1/2 c. blueberries. Spread over crust. Sprinkle remaining blueberries on top. Bake 40-45 minutes until center is set, but stil gooey, and lightly browned. It will continue to set up while cooling. Cool completely and sprinkle with powdered sugar if desired. Cut into bars. Store covered in refrigerator.

1st pic: ready for baking, 2nd pic: ready to eat, yummy!

Chicken Carbonara Baked Wraps

2-3 c. grilled chicken**, I used frozen strips, thawed and cut into chunks (Tyson, Members Mark, etc..)

6 slices bacon, cooked crispy, crumbled

1 lb. refrigerated pizza dough, cut into 3 portions (I used 2x14.1 oz dough, each cut in half=4 servings)

sauteed mushrooms, (I just used canned)

shredded mozzarella cheese

shredded provolone/Italian cheese

shredded Parmesan cheese

classic Parmesan Alfredo sauce

Oregano/Italian seasoning

Caesar/Italian dressing, optional

green onion, diced, optional

1 egg, beaten, optional

Roll each piece of dough out into a thin 12-13" wide circle. (You are going to roll them up like a long burrito) Spread sauce or dressing on top, leaving a 1" border. Sprinkle Parmesan cheese on top. Add chunks of chicken, bacon, provolone, green onion, mushrooms, seasoning, and mozzarella. Roll up, tucking in sides, and continue to roll, keeping ingredients tucked inside. Be sure it's pinch sealed. Place seam side down on parchment paper lined pan. *Brush egg on outside of dough. Sprinkle with more mozzarella and Parmesan cheese. Bake at 400 degrees for 20 minutes. This will make a toasty, cheesy crust. Cut in half to serve, if desired.

*can brush with dressing instead and sprinkle Parmesan cheese on top before baking.

**Alternative way of making:

3 chicken breasts

1 t. salt

1 t. pepper

1 t. garlic powder

other ingredients

Place olive oil in large oven proof skillet on medium high. Sprinkle salt, pepper, and garlic powder on one side of breasts. Place season side down in skillet. Season other side of chicken. Cook until crusty. Do not flip or touch until crusty. Let juices release on their own. After 5 minutes, flip chicken and add 1 c. water to skillet. Cook for 1 minute. Place skillet in 350 degree oven for 18-20 minutes. Remove from oven when top side is done. Should look juicy and flavorful. Let it rest. Increase oven to 400.  Cut chicken into 1/2" chunks. Continue as above to make the wraps. 

**My daughter likes it made with rotisserie/shredded chicken

PICS: bite-size rotisserie chicken, sauce on rolled out dough, cheese & ingredients added to dough, more ingredients and cheese added before rolling up, ready for the oven, fresh out of the oven! smells so good!, ready to eat!