Eggplant Parmesan
1 large eggplant, peeled and cut into ¼ inch thick medallions
1-2 eggs, beaten with a fork
1 1/2 cups panko or bread crumbs (sundried tomato or plain)
2 tablespoons extra-virgin olive oil
1 (25-ounce) jar pasta sauce (roasted vegetable or any variety)
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting all eggplant slices. Let stand 10 minutes. Rinse and pat dry. Dip each eggplant slice in beaten egg, and dredge with breadcrumbs or panko crumbs. Preheat oven with a baking sheet inside to 375°F. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes. Increase oven temperature to 475°F. In an 8 x 10-inch ovenproof dish, arrange half the eggplant slices in the bottom of baking dish sprayed lightly with nonstick spray. Spread half the sauce over top. Sprinkle with half the mozzarella and half the Parmesan. Repeat layers. Bake until the cheese melts and turns golden in spots, about 15-20 minutes or until mixture is bubbly.
Baked Pancake
- 1 c. Bisquick Heart Smart mix
- 3/4 c. almond milk (regular milk will also work)
- 1 egg
- 1 tbsp. canola oil
- 1/4 c. slivered almonds + more for garnish
- Optional: bananas, chocolate chips
- Pour the mix into a loaf pan and let it bake at 425 degrees for about 15 minutes.
My Pre-or-post-workout Snack Mix
1 small handful each of:
-semisweet chocolate chips
-dried cranberries
-dry roasted, unsalted pecans
Hominy Among Friends
- 1 (36 ounce) can hominy, drained well
- 1 (4 ounce) can chopped, mild green chilies
- 1/2 cup yellow onion, finely chopped
- 1/4 cup diced tomatoes with chipotle peppers
- 1/4 cup fresh cilantro, finely chopped
- 3 slices of cooked bacon, chopped
- 3/4 cup light sour cream
- salt and pepper to taste
- shredded cheddar cheese, just enough to add color on top
- Heat oven to 350ºF degrees. Mix all the ingredients together, EXCEPT cheddar cheese, in a medium bowl. Season with salt and pepper to taste. Pour into an 8 inch x 8 inch pan. Top with shredded cheddar cheese, just enough for color. There's a lot of flavors in this dish, we don't want to smother them with cheese.
- BAKE 25-30 minutes, until hot and bubbly. Allow to cool a bit before serving.
Amaretto Baked French Toast
- 3 eggs
- 1 cup milk
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 2 tablespoons amaretto (or 1/3 tsp almond flavoring)
- 1 loaf brioche bread, cut into 1/2 inch cubes
- 1 tablespoon butter (for greasing your baking dish)
- 1/2 cup pecans
- maple syrup for serving
Preheat oven to 350 degrees F. In a large bowl, beat eggs, milk, sugar, vanilla & amaretto. Add brioche cubes and let mixture soak for 5 minutes. Spoon into a 9” x 12” well greased baking dish; sprinkle with pecans. Bake for about 15 to 20 minutes, or until golden. Pour maple syrup over & serve
