Eggplant Pasta

1 large eggplant, sliced thinly
1/2 cup all purpose flour
salt and pepper
3/4 cup of olive oil
1 onion, chopped
1 rib of celery, chopped
1 medium carrot, chopped
1-28 ounce can of plum tomatoes
1 teaspoon of sugar
4 basil leaves, chopped
1-16 ounce box of Rigatoni pasta
fresh Parmesan cheese, grated

Wash and slice the eggplant, place in a colander and sprinkle with salt and then place a plate on top to put pressure on the eggplant, let all the moisture draw out of the eggplant-this should take about 20 minutes.  Then rinse the eggplant off and pat dry.

Coat eggplant in the flour and cook in batches in a saute pan, you will be using 2 tablespoons of the oil, these should cook about 3 to 4 minutes on each side.  Then set aside.  Then chop the eggplant after it has cooled.

In a large pot cook the onions, celery and carrots with remaining olive oil, sprinkle with salt and pepper.  Let this all cook for about 10 to 15 minutes.  Then add the tomatoes and the sugar and cook over low heat for about 45 minutes.  Then add the chopped basil and just leave the pot on low.

Cook the pasta according to box instructions and then drain and add the pasta to the tomato sauce, then add the chopped eggplant and mix all together.  Then once you have plated the pasta add the Parmesan cheese to your liking.

Enjoy!!!!

Inside Out Ravioli

This is a great dish to make for kids and/or the freezer!!!!!

1 1/2 pounds ground beef
1 medium onion, chopped
2 garlic cloves, chopped
1 tablespoon olive oil
1-10 ounce package of frozen chopped spinach
1-15 ounce jar of your favorite spaghetti sauce
1-8 ounce can of tomato sauce
1-6 ounce can of tomato paste
1/2 teaspoon of salt and pepper
1-8 ounce package of shell pasta, cooked
1 cup shredded cheddar cheese (I use reduced fat)
1/2 cup of bread crumbs, plain
2 eggs, beaten

In a saute pan cook the first 3 ingredients, using the olive oil.  Cook the spinach according to the package instructions, drain the spinach and set aside, reserve the liquid from the spinach.  Add water the the liquid to make up 1 cup.  Stir spinach and the next 5 ingredients in a large pan, then add the ground beef mixture and saute for 10 minutes.

Then in a large mixing bowl combine the hot mixture to the remaining ingredients and then spread in a 13x9 baking dish.  Top with a little more cheese if desired.  Bake at 350 degrees for 30 minutes and bubbly.

Enjoy!!!!

Orzo Comfort Dish

2 tablespoons olive oil
1 cup of onions, chopped
1 cup of celery, chopped
4 cloves of garlic, chopped
1 cup of Orzo
2-15 ounce cans of chicken broth (I use reduced sodium)
1-16 ounce can of kidney beans, drained and rinsed
1 cup of fresh baby spinach
1 teaspoon of salt and black pepper
1/4 cup of Parmesan cheese, shredded

Heat the olive oil in a skillet over medium heat, then add the garlic and onion and cook for 5 minutes and then add the celery and cook until translucent.  Set that aside.

Cook orzo in the chicken broth according to orzo instructions and then when 2 minutes are remaining add the spinach and cook.  Then drain in a colander.  Then mix all together and serve warm and top with the Parmesan cheese.

Enjoy!!!!

Lighter Tomato Basil Soup

1 tablespoon of olive oil
1 white onion, chopped
3 cloves of garlic, chopped
1/3 cup of fresh basil, washed and taken off the stem
1-28 ounce can of diced fire roasted tomatoes
4 ounces of 1/3 less fat cream cheese, cubed
2 cups of low fat milk
1/4 teaspoon of salt and pepper

In a large saucepan over medium high heat add the oil and onions and cook for 5 minutes and then add the garlic and let that all come together for another 5-10 minutes.  Then add the tomatoes and the basil and stir for about a minute and then add the cream cheese and stir until it is melted.  Then with a hand blender (if you don't have one you can put into a blender) make sure everything has been chopped up to come to a soup like texture then add your milk, salt and pepper.  Then keep on medium heat for another 10 minutes and then you can reduce to low heat until you are ready to serve.

Enjoy!!!!

Chicken Salad

4 boneless/skinless chicken breasts (boiled and then diced)
1 Granny Smith apple (diced)
2 celery talks, chopped
1/2 purple onion, diced
3-4 tablespoons mayonnaise (I use low fat mayo)
Salt and Pepper

Mix all ingredients together and adjust seasoning to your own liking!

Let it sit in the fridge for a little bit to let all flavors marinate together.

Enjoy!!!!

Fried Green Tomatoes

Thanks to my good friend Kiley was I able to get some large green tomatoes to make our favorite Fried Green Tomatoes.

4 medium to large green tomatoes, washed and sliced in 1/4 inch slices
1 cup of milk
1 egg
2 cups of all purpose flour
1/2 cup of oil
salt and pepper

In a large pan place your oil and turn the heat to medium heat.

In a shallow bowl place your milk, egg, salt and pepper and mix together.

In another shallow bowl place your flour and a little salt and pepper too.

Then once your pan is hot enough start to dredge your tomatoes.  Place as many as you can in the shallow bowl of milk/egg wash and then put into the flour and make sure you get both sides then into the oil for about 2-3 minutes on either side.  Then place on a paper towel to get the excess oil off.  Then just repeat until you have used all of your tomatoes.

Enjoy!!!!