First you will need to slice eggplant into 1/2 inch slices. Place on paper towels and salt both sides of eggplant and cover with paper towels let sit for 30 mins to allow water to drain from eggplant. Pat dry and wipe of salt. In a plate add 1 cup flour and coat both sides of eggplant. Beat eggs in bowl and drop flour coated eggplant in bested eggs. In separate bowl add 2 cups panko crumbs 1 tsp oregano and 1 tsp basil and a few shakes of garlic salt and mix. Lastly drop egg coated eggplant into panko crumbs and coat generously. In skillet heat olive oil and fry both sides until golden brown, it only takes a few seconds on each side so watch closely not to burn. Place onto a sheet pan lined with tin foil. Place in preheated oven at 350 for 15 minutes. Slice up onions and fry. Slice roasted red peppers and set aside. Remove eggplant from oven and pat off any extra oil. Then stack two eggplants side by side overlapping a little. Top eggplant with onions and red peppers and then add two tbsp marinara sauce and top with fresh mozzarella slices. Sprinkle with dried basil and place back into oven at 425 degrees until cheese is melted and starting to turn golden brown. Remove and sprinkle chopped fresh basil on top and enjoy! Can serve on crusty bread, pasta or place inside bread as sandwich.
First chop veggies and mix in bowl. Drizzle with olive oil and salt and pepper. Add veggies to skillet with olive oil and cook until start to soften then add minced garlic cloves, tbsp oregano, tbsp basil, and top with fresh spinach to wilt, Sauté another 4 minutes and set aside. In a separate bowl mix cottage cheese, Parmesan cheese,parsley and eggs. Boil noodles until
Aldenta drain and run cold water over to cool.
in a 9 by 13 pan layer the bottom with noodles, then a thin layer of veggie mixture, thin layer of cottage cheese mixture and a thin layer of crushed tomatoes and top with thin layer of mozzarella cheese. Repeat these steps until you fill to top of pan. The last layer should be mozzarella cheese not noodles. Place into oven at 350 for 25-30 minutes until the sides are bubbling and cheese is melting then raise heat to 425 for 5-7 minutes until top is golden brown and begins to crisp. Take out of oven let rest for 5-7 minutes before cutting and serving. Top with fresh or dried parsley, crushed red peppers if you want some heat and Parmesan cheese! Serve with a side salad and garlic bread! Enjoy!
Fist you will need to heat oven to 400 degrees. Place nan bread into oven for 5-7 minutes on let crisp then flip and do bake for 3-4 minutes on other side. Remove and then add marinara sauce and layer olives, cheese, tomatoes and basil. Place back into oven until cheese is melted and starting to brown remove and cut into 4 slices. Add a few fresh basil pieces, red pepper flakes and Parmesan. Dip in side of marinara and enjoy!😋
Olive oil, salt/pepper, Brown sugar, Lemon, soy sauce, minced garlic. (Makes sauce for salmon)
Veggies I used: Brussels sprouts, sweet potatoes, cherry tomatoes, garlic, sweet peppers, carrots) to flavor fresh thyme, dried oregano and basil)
Two boxes herbed cous cous I picked up at Aldis.
First you will need to rinse salmon and dry. Place on pan lined with tin foil (this makes for easy clean up) salt and pepper the salmon and drizzle olive oil over top. Splash with soy sauce, lemon juice and sprinkle brown sugar about a tblsp and also minced garlic about two cloves. Put into a pre heated oven at 375 degrees. Bake for about 12 minutes and add more of seasonings. Bake 5-7 more minutes until salmon is cooked through to temp. Remove and set aside.
For veggies chop and place onto sheet pan sprinkle with salt/ pepper and olive oil. Place into oven on lower rack while cooking salmon. Once salmon is done move veggies to top middle rack and finish roasting until veggies are tender about 20 minutes total.
In saucepan follow directions and cook cous cous.
To plate place cous cous first then top with salmon serve with side of roasted veggies and garlic bread! Enjoy! 🤤
One bag mixed sea food (I get at Walmart in freezer section)
Bag of frozen clams
White wine (I like Chardonnay)
Garlic cloves 4-6
1 white onion
One stick butter
Chicken or vegetable stock
First you will need to thaw and dry your seafood. Set aside
In a nonstick pan add 3/4 stick butter and sauté garlic and half white onion until translucent. Then add 1 cup white wine with one cup broth of your choice. Let simmer and reduce by half. Add bag of sea food and let simmer for 5-7 minutes in sauce. You can add a splash if heavy cream if you want to add a little creaminess. I like a little heat also so I added a tap of cayenne pepper. Lastly i add the cooked bag of clams and let warm in sauce. I boiled my pasta as directed drained and set aside. I then took a pan and added the remainder of butter to pan and added one cloves garlic, half white onion cherry tomatoes and asparagus let sauté until tomatoes start to pop and asparagus is tender. To plate add pasta to bowl and top with sauce and seafood then add veggies. I like to top with fresh grated Parmesan cheese, hot peppers and fresh parsley, serve with a side of crusty bread and enjoy! 😉
I have an insta pot that I absolutely am in love with because I can cook chicken breast clear through in 10 mins. So that is how I cook my chicken breast. I then slice and set aside. Dice onion and garlic put into frying pan with 2 tbsp oil sauté until translucent. Add chicken, salt and pepper sauté for a few minutes until chicken browns a tad. Then Add can of tomatoes and heavy cream, mix together and add tomato paste. Heat to boiling and then add 1 tbsp dried parsley. Serve over with pasta or rice and a veggie!
First boil noodles and then set aside. Then salt and pepper the chicken. Cook chicken in pan with olive oil. Once chicken is close to being done add 3 cloves minced garlic and one tap cayenne pepper sauté for another 3-4 minutes until chicken is almost done. Remove from pan and slice. Add veggies to same pan and sauté until veggies are tender. Remove and set aside. Then add one cup chicken stalk and one cup heavy cream to pan with half block cream cheese and bring to a boil. Once boiling add cayenne pepper, (to taste) I love it really spicy so I added two tblsp. Salt and pepper to taste and then add one cup mozzarella cheese once melted pour over bowl full of noodles, then add veggies and top with chicken! Mix and enjoy!
I normally do not, I repeat do not like lasagna! However my mom’s recipe is the only lasagna I will eat and I’m gonna share our little secret with you.
You will need………
2 pounds ground hamburger
1 tbsp oregano
1 tbsp basil
1tsp garlic salt
1 -12 oz can tomato paste
2 -12 oz cans tomato sauce
2 -14.5 oz canned diced tomatoes
1 -24 oz container cottage cheese
1/2 cup Parmesan cheese
1/4 cup Parsley flakes
1 box lasagna noodles
1 lbs shredded Mozzarella cheese
First you will need to brown the 2 pounds of hamburger and drain. Add tomato paste, canned tomatoes, basil, oregano and garlic salt simmer until bubbling and blended together.
In a bowl mix cottage cheese, eggs, Parmesan cheese and parsley flakes. Mix together.
Boil lasagna noodles in water, a little bit of oil and salt until Al dentate. Drain water and run cold water over the top.
Begin to layer noodles, meat mixture, cottage cheese mixture and mozzarella cheese in a 9 x 12″ pan. Layer until pan is full to top. With the last layer being mozzarella, meat and cottage cheese layer. Cover with tin foil and bake @ 350 for 45 mins. Remove tin foil and bake another 15 minutes until top layer is crispy and golden brown. Serve with side salad and garlic bread!