Eggplant Parmesan™

This is a great recipe for fall or anytime. 

1 medium eggplant

1  - 1  1/4 c. + 1 T grated or shredded Parmesan cheese
1  -  1  1/4  c. each: flour, shredded mozzarella cheese (part skim)
1/8 - 1/4 tsp. each: salt, pepper
2 tsp. each: granulated garlic, parsley, basil, oregano divided (dried or fresh)
1 - 2 beaten eggs
Non stick cooking spray
2 - 4 c. prepared marinara sauce (adjust amount)
1 - 3 T.  olive oil (adjust amount needed) 

Preheat oven to 350.

Cut ends from eggplant and cut into 20 - 30 round slices (depends on how many layers desired)

Crack eggs in a bowl and combine with half the herbs, salt, pepper,  garlic and mix with a fork.

Dredge eggplant on both sides with eggs.

In a plate combine flour, salt, pepper, 1 T of Parmesan cheese, rest of garlic and herbs. Mix well with a fork. Dredge both sides of eggplant with flour mixture.

Preheat saute pan oven medium high heat. Lower heat to medium and add oil.  Fry eggplant on 1 side for 6- 8 min. Flip eggplant over and cook for 6 - 8 min. more.

Spray non stick cooking spray on bottom of a baking sheet.

With a ladle pour some of the sauce in the bottom of pan. Arrange 10 eggplant slices in baking dish. Pour sauce over eggplant and sprinkle cheeses over eggplant. Repeat layering with remaining eggplant. 

Place pan in oven and bake for 30 - 40 min. or until done.

Serves 4 - 6. 

Ain't It Sweet Potato Fries™

Want a healthy snack for game day. This is an easy alternative to regular french fries.

2 - 3 large sweet potatoes
Non stick cooking spray
1/4 tsp. each: salt, pepper, dried parsley
1/4 - 1/3 c. oil
Pinch turmeric
1 clove fresh garlic, smashed and chopped
1/8 tsp. balsamic vinegar

Preheat oven to 450 F.

Spray baking sheets with cooking spray.

Rinse and pat dry sweet potatoes, set aside.

In a measuring cup, combine oil, vinegar, the herbs and spices. 

Mix well with a fork, set aside.

On a clean cutting board, carefully cut potatoes into fries and place in a large mixing bowl.

Pour oil mixture over potatoes and toss to coat.

Spread potatoes over baking sheets and place in oven to cook.

Cook fries 30 - 40 minutes or until brown.  

Halfway through cooking, remove sheets from oven and turn fries over on other side.

Place sheets back in oven to continue cooking.

Remove baking sheets from oven when done. 

Drain fries on a paper towel lined plate to soak up any excess oil.

Serve warm with your favorite dipping sauce.

Serves 4 - 6.

Aunt Lous' Wilted Lettuce™

This is a recipe based on my Aunt Lous' wilted lettuce salad.

I've used romaine lettuce but you can use your favorite dark greens. I've used a reduced fat bacon, but you can use your favorite bacon, turkey or even vegan bacon instead. If using vegan bacon, spray pan first with non stick cooking spray.

4 - 6 slices bacon
2 c. torn lettuce
Pinch each: salt, pepper

Rinse and pat dry lettuce, set aside.

Heat saute pan to medium high heat. Lower heat to medium, add bacon, salt, pepper and cook on both sides until desired crispness. 

Remove from pan and drain on a paper toweled lined plate.

Tear lettuce with clean hands and place into pan. Lower heat to medium low.

Cook lettuce for 3 - 5 minutes or until warm.

Transfer lettuce to a serving dish with a slotted spoon. Crush bacon with clean fingers over lettuce. 

Toss well.

Serves 4.

A Simple Little Marinade™

This is a perfect marinadae for grilling or anytime. You can adjust amounts if needed.

1/8 -1/4 c olive oil
1/4 - 1 tsp.  each:  lemon juice, parsley
1/8 - 1/4 tsp. each:  salt, pepper
1 clove garlic crushed and chopped
Lemon zest
Pinch each: turmeric, red pepper flakes
1 T. Worchestersire sauce

Pour olive oil into a measuring cup. 

Peel, crush and chop garlic. Put into cup with the olive oil.

Zest, cut lemon in half. Squeeze lemon juice through a strainer into cup with the olive oil.

Combine remaining ingredients with the olive oil. Mix well with fork. 

Pour over your favorite protein or vegetables. Let marinate in fridge until ready to cook.

Last Blast Of Summer Lemonade™

This recipe is so easy you will never want to make lemonade from a powder again.

1 c. - 1  1/2 c. fresh lemon juice 4 large lemons (adjust amount needed).
1 - 2 c. prepared simple syrup (adjusted amount needed)
4 c. cold water

Cut lemons in half. 

Put halved lemon in microwave for 10 sec. 

You can roll lemons on he kitchen counter with your hands for a few seconds too before cutting the lemons.

 I've used an electric citrus juicer, but you can squeeze juice through sieve with your hands or citrus squeezer into a pitcher.

Add 1 c. of the simple syrup and the water.  

Mix well. You can can add more simple syrup if desired. 

Serves 6 - 8.

Easy Caprese Bites™

Need a quick no cook appetizer for your next outdoor get together, this is for you. 

1 lb mozzarella ball
16 cherry tomatoes
8 fresh basil leaves
3  - 3  1/2  T. Olive oil
1 clove garlic crushed chopped
1/8 - 1/4 tsp each: salt, pepper, balsamic vinegar, dried oregano, dried parsley
16 clean unused wooden toothpicks

Rinse tomatoes.

Peel, crush and chop garlic.

With a melon baller scoop mozzarella into 16  balls.

Rinse and pat dry 8 basil leaves. Cut basil leaves in half.

In a bowl combine ingredients, toss to coat.

Thread 1: cherry tomato, mozzarella ball and piece of basil onto wooden toothpick. 

 Place skewer onto a clean dish. Repeat process with remaining toothpicks, tomatoes, mozzarella and basil.

Place skewers in refrigerator until ready to serve.

Serves 4.

Southern Onions™

This is perfect for summer or anytime. 

1 - 2 large each: cucumber,  sweet onion
1/8 - 1/4 tsp. each: salt, pepper
1/8 - 1/4 c. vinegar (white or cider)
1/2 - 3/4 c. cold water

Peel rinse and cut onions into slices.

Rinse and cut cucumbers into slices.

Combine onions and cucumbers in a serving bowl. Sprinkle both sides with salt and pepper.

In a measuring cup combine water and vinegar.  Mix well and pour over vegetables. Place in refrigerator until ready to serve.

Serves 4.