Vegetable Pie

Sunday, December 22, 2013

Vegetable Pie

Ingredients:

1 pound eggplant, cut diagonally into 1/4 inch thick pieces
1 pound zucchini, cut diagonally into 1/4 inch thick pieces
Cooking spray
1 pound large beefsteak tomatoes, peeled, seeded, and cut into 1/4 inch thick slices
1 1/2 tablespoons olive oil, divided
1/4 tablespoon salt, divided
1/4 teaspoon freshly ground black pepper, divided,
4 ounces French bread baguette
1 cup grated Parmesan cheese
2 tablespoons chopped fresh oregano
2 teaspoons chopped fresh thyme
2 garlic cloves, minced
1/4 cup fat free, less-sodium chicken broth

Directions:

1.  Preheat oven to 375 degrees.

2.  Lightly spray a baking sheet with cooking spray.  Arrange eggplant and zucchini in a single layer.  Lightly coat vegetables with cooking spray.  Bake for 15 minutes.

3.  Arrange half of the eggplant in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.  Top with half of tomato and half of zucchini.

4.  Drizzle 2 1/4 teaspoons of olive oil evenly over vegetables.  Sprinkle vegetables evenly with 1/8 teaspoon of salt and 1/8 teaspoon of black pepper.

5.  Place bread in a food processor.  Process until course crumbs measure 2 cups.  Add cheese, oregano, thyme and garlic to processor.  Process until combined.

6.  Sprinkle 1 1/2 cups of breadcrumb mixture evenly over tomato.

7.  Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper and breadcrumbs.

8.  Pour broth over top.

9.  Bake at 375 degrees for 1 hour or until vegetables are tender and topping is browned.

This healthy dish is perfect for any night of the week.  Make before and freeze, or the night of.

You can easily double this recipe and serve it to a large group of people as well.

Photo By:  Allie Grossman

Honey Nut Chicken

Honey Nut Chicken

Ingredients:

2 eggs

1/2 cup honey

1 cup finely chopped pecans

1 cup dry breadcrumbs

salt and pepper to taste

6 chicken breasts

1/4 cup butter, melted

Directions:

1. Preheat oven to 375 degrees. 

2. In a bowl, beat together eggs and honey until thoroughly blended. In a separate bowl, toss together pecans, breadcrumbs, salt and pepper. 

3. Dip chicken pieces in egg and honey mixture, then dredge in pecan mixture, coating thoroughly. Arrange chicken in a 9x13 baking dish. Drizzle melted butter evenly over chicken. 

4. Bake for approximately 40 minutes, or until chicken is no longer pink and juices are clear. 

Photo By:  Allie Grossman

Homemade Broccoli Mac and Cheese

Tuesday, December 25, 2013

Homemade Broccoli Mac and Cheese

Ingredients:

12 ounces high fiber pasta

1 1/2 tablespoons butter

1/4 cup minced onion

1/4 cup flour

2 cups skim milk

1 cup fat free chicken broth

2 cups reduced fat sharp cheddar cheese 

Salt and pepper to taste

12 ounces fresh broccoli florets 

2 tablespoons grated Parmesan cheese

1/4 cup seasoned bread crumbs

Cooking spray

Directions:

1. Cook broccoli and pasta together in a large pot of boiling, salted water. 

2. Spray a baking dish with cooking spray and preheat oven to 375 degrees. 

3. In a large, heavy skillet, melt butter. Add onion and cook over low heat for about 2 minutes. Add flour and cook for another minute, or until flour is golden brown and well combined. 

4. Add milk and chicken broth and whisk, raising heat to a medium-high until it comes to a boil. Cook for about 5 minutes or until the sauce becomes smooth and thick. Season with salt and pepper. 

5. Once the sauce is thick, remove from heat, add cheese, and mix until cheese is melted and well mixed. Adjust salt and pepper to taste. 

6. Add cooked pasta and broccoli and mix well. 

7. Pour into prepared baking dish. Top with grated cheese and breadcrumbs. 

8. Bake 15-20 minutes. 

This healthy twist on a traditional meal is perfect to satisfy your cravings!

It's easy and freezes so well! 

Photo By:  Allie Grossman

Chicken and Mushrooms in Garlic White Wine Sauce

Chicken and Mushrooms in a Garlic White Wine Sauce

Ingredients:

8 chicken tenderloins
2 teaspoons butter
2 teaspoons olive oil
1/4 cup all purpose flour
3-4 cloves garlic, minced
12 ounces sliced mushrooms
1/4 cup white wine
1/3 cup fat free chicken broth
salt and fresh pepper to taste
1/4 cup chopped fresh parsley

Directions:

1.  Preheat oven to 200 degrees.

2.  Season chicken with salt and pepper.  Lightly dredge in flour.

3.  Heat a large skillet on medium heat; when hot add 1 teaspoon of butter and 1 teaspoon of olive oil.

4.  Add chicken to the skillet and cook on medium heat for about 5 minutes on each side until the chicken is no longer pink.  Set aside in a warm oven.

5.  Add addition oil and butter to the skillet, then garlic and cook a few seconds.

6.  Add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

7.  Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan.

8.  Cook a few more minutes or until the liquid reduces by half.

9.  Top the chicken with the mushroom sauce and serve.

Yields 4 servings.

This recipe is great tasting, quick, and easy.  It is perfect for a busy week night.

This chicken takes no longer than 25 minutes to make and you can serve it with pretty much anything!

This recipe stems from skinnytaste.com and Julia's Healthy Italian.  The leftovers are perfect for lunch the following day!

You have to be careful not to overcook your chicken and you can also make this gluten free by using rice flour instead of regular flour.

I hope you enjoy!

Butternut Squash Soup

Monday, December 9, 2013

Butternut Squash Soup

Ingredients: 

2 boxes chicken stock

2 packages cut up butternut squash

1/2 package shredded carrots 

3/4 red onion, chopped

1 teaspoon ginger, grated

Yam, peeled and cubed

Directions:

1. Preheat oven to 450 degrees. 

2. Lay all the vegetables on a cookie sheet. Toss with olive oil and roast for 30 minutes. 

3. Add vegetables to cooking pot, add enough stock to cover all the vegetables and ginger. 

4. Cover pot and let boil for about 1 hour. 

5. Emulsify. 

This soup is perfect for a cold evening but tastes delicious anytime of year. It's light and healthy and guaranteed to satisfy the whole family. I highly recommend this recipe. 

I first had it at my mom-mom's house and thought I was going to hate it, but ended up going back for seconds! It almost tastes like candy! 

Photo By:  Allie Grossman

Maryland Style Crab Cakes

Maryland Style Crab Cakes

Ingredients:

1 lb Jumbo Lump Crabmeat

1 large egg

1/4 cup mayonnaise

1/2 teaspoon Dijon mustard

1 1/2 teaspoons Old Bay Seasoning

1 teaspoon lemon juice

1/2 teaspoon Worcestershire sauce

1/4 teaspoon kosher salt

1/2 cups fine breadcrumbs made from white bread

1 tablespoon chopped parsley

Directions:

1. Preheat oven to 400 degrees.

2. In a small bowl, whisk the egg, mayo, mustard, Old Bay, lemon juice, Worcestershire sauce, and 1/4 teaspoon salt. 

3. Gently stir in crabmeat and breadcrumbs and mix with hands lightly without breaking up the lumps. Mixture will be somewhat wet. Cover with plastic wrap and refrigerate for an hour or more.

4. Once chilled, shape the mixture into rounded mounds whatever size you'd like. I usually make mine the size of baseballs and get about 4 crab cakes from one pound. Do not flatten or make into patties. 

5. Place on lightly sprayed baking sheet with sides. Drizzle tops with just a little 

olive to speed up browning. 

6. Just before putting crab cakes in the oven, drop two or three ice cubes onto the baking pan between crab cakes. This will keep the high temperature from burning the bottoms of the cakes. 

7. Bake in hot 400 degree oven for 10-15 minutes depending on the size you made your crab cakes. If they are not brown enough at this point turn your oven to broil and watch them closely until they brown to the point you prefer. No more than 1-2 minutes. 

Enjoy!

Chicken, Zucchini, and Mozzarella Roll-ups

Friday, December 6, 2013

Chicken, Zucchini, and Mozzarella Roll-ups

Ingredients:

1 teaspoon olive oil
4 cloves garlic, chopped
1 1/2 cups (1 medium) zucchini, shredded
1/4 cup + 2 tablespoons parmesan cheese
3 ounces part skim shredded mozzarella
salt and pepper to taste
8 thin chicken cutlets, 3 ounces each
1/2 cup Italian seasoned breadcrumbs
1 lemon, juice
1 tablespoon olive oil
salt and fresh pepper
olive oil non-stick spray

Directions:

1.  Preheat oven to 450 degrees.  Lightly spray a baking dish with non-stick spray.

2.  Wash and dry cutlets, season with salt and pepper.

3.  In a large skillet, heat oil on medium-high heat.  When hot, saute the garlic until golden. Add zucchini, 1/4 cup Parmesan cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally.  Set aside to cool.  When cool, add mozzarella cheese and mix to combine.

4.  Lay chicken cutlets down on a working surface and spread 3 tablespoons of zucchini-cheese mixture on each cutlet.  Loosely roll each one.

5.  Combine breadcrumbs and remaining 2 tablespoons of Parmesan cheese in one bowl.  In a second bowl combine olive oil, lemon juice, and pepper.

6.  Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish.  (NO toothpicks needed).  Repeat with the remaining chicken.  When finished, lightly spray with oil spray.

7.  Bake 20-25 minutes.  Serve immediately.

Yields 8 servings.

This breaded chicken is baked to perfection! Even non-vegetable lovers will love this dish.

Serve with a house salad or whatever tingles your tastebuds.

Photo By:  Allie Grossman

Eggplant Rollatini

Wednesday, December 4, 2013

Eggplant Rollatini

Ingredients:

2 medium eggplants, cut lengthwise into 10 (1/4 inch thick) slices
kosher salt and fresh black pepper, to taste
1 1/2 cups marinara sauce
1 large egg
1/2 cup part skim ricotta cheese
1/2 cup grated Pecorino Romano cheese, plus more for serving
8 ounces frozen spinach, heated through and squeezed well
1 garlic clove, minced
1 cup shredded part-skim mozzarella cheese

Directions:

1.  Cut the 2 ends off the eggplants.  Cut the eggplants lengthwise, into 1/4 inch thick slices until u have a total of 10 slices, about the same size.

2.  Sprinkle the eggplant with kosher salt to help remove excess moisture and bitterness from the eggplants.  Set aside for about 10 to 15 minutes.  Pat dry with a towel.

3.  Preheat oven to 400 degrees.  Season the eggplant with a little more salt and pepper, then arrange on two parchment-lined baking sheets.  Cover tightly with foil and bake until eggplant is tender and pliable but NOT fully cooked, about 8-10 minutes.

4.  Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.

5.  In a medium bowl, beat the egg, then mix together with ricotta, Pecorino Romano, spinach, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

6.  Pat eggplant dry with paper towels.  Driving the ricotta-spinach mixture evenly and spoon onto one end of each eggplant slice, spreading to cover.  Starting at the short end, roll up slices and arrange them each seam side down in the prepared dish.  Top with remaining marinara sauce and mozzarella cheese and tightly cover with foil.

7.  Bake until the eggplant is very tender, about 60 minutes.  Remove from oven and let cool 5 minutes before serving.

Yields 5 servings, 2 rollatini per person.

Photo By:  Allie Grossman

Slow-cooked Minestrone Soup

Monday, December 2, 2013

Slow-Cooked Minestrone Soup

Ingredients:

2 tablespoon olive oil

1 package boneless beef chuck roast

Wegman's pan searing flour

2 packages minestrone soup vegetables

Salt and pepper

1 carton beef culinary stock

1 can Italian style diced tomatoes

12 ounces tomato sauce

1/2 cup dry ditalini soup pasta

1 can garbanzo beans

5 ounces baby spinach

Directions:

1. Dust beef with pan searing flour, pat off excess. 

2. Heat oil in a large braising pan on medium-high heat, until oil faintly smokes. Add beef; sear about 10 minutes until beef is paper-bag brown on all sides. 

3. Transfer beef to slow cooker. Add vegetables to pan with beef drippings. Season with salt and pepper. Cook, about 6 minutes, and then add to slow cooker. 

4. Add sauce, tomatoes, and stock to slow cooker. Cover, cook 4 1/2-6 hours on HIGH, or 8-10 hours on LOW. 

5. Add dry pasta and beans 30 minutes before end of cooking on HIGH. (45 minutes before end of cooking on LOW). 

6. Add spinach to slow cooker. Stir to blend well. Allow spinach to lightly wilt, about 2 minutes. 

Yields 14 cups of soup. Recipe courtesy of wegmans.com. 

This hearty soup is perfect for a cold winter night. It consists of delicious vegetables and thick broth that will warm any stomach. 

Serve with a whole grain baguette and your dinner is complete! This recipe is super easy to make and delights people of all ages. 

Try out the next time you are stuck home on a cold, snowy, winter night. I hope you enjoy!

Photo By:  Allie Grossman