Baked Eggplant Parm

No frying! Try this healthy alternative the next time you want to make this mouth-watering dish. All the delicious flavors your family loves, but without all the fat.

Ingredients

2 large eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided (low-fat version can be substituted)
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
2 tablespoons extra virgin olive oil – EVOO

Directions

1. Preheat oven to 425 degrees F.

2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a greased (EVOO) baking sheet. Bake in preheated oven for 7 minutes on each side. Set aside when finished baking.

3. Turn oven down to 350 degrees F.

3. In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.

4. Bake in preheated oven for 35 minutes, or until golden brown.

Healthy and Delicious Baked Oatmeal

With Fall right around the corner I wanted to share a wonderful recipe for chilly mornings – Delicious Baked Oatmeal. Cut into squares and add milk, yogurt or eat plain. Any left-overs can be frozen and then microwaved for a quick breakfast on the run.

Baked Oatmeal
3 cups rolled oats
1/2 cup brown sugar (Splenda can be used instead)
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 eggs
1/2 cup applesauce
2 teaspoons vanilla extract
3/4 cup dried fruit (golden raisins, cranberries, blueberries, apples, strawberries or pineapple)
1/2 cup walnuts or almond slivers

Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, applesauce, and vanilla extract. Stir in dried fruit and nuts. Spread into a 9×13 inch baking dish.
Bake in preheated oven for 40 minutes.

Low Sodium Spaghetti Sauce

1 29 oz can crushed tomatoes – no sodium
2 29 oz cans tomato puree – no sodium
1 small can tomato paste – no sodium
1 cup water
1 pound lean ground meat
2-3 tbsp. olive oil
1 pound fresh mushrooms
3 medium sweet red peppers, chopped
1 medium green pepper, chopped
4-5 cloves fresh garlic
1-2 fresh onions
1/4 to 1/2 teaspoon crushed red pepper flakes
2 tbsp. fresh parsley, minced
2 bay leaves
1/2 tsp. dried basil or 2 tbsp. fresh, minced
1/2 tsp. Italian seasoning
1/2 tsp. black pepper

In a large nonstick skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, saute mushrooms, peppers, onion and garlic in oil until softened.

In a large Dutch oven, combine the rest of the ingredients accept for sugar. Add beef and sauteed vegetables. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 hours.

Add sugar. Discard bay leaves before serving. Yield: 10 servings (2-1/2 quarts).

This recipe makes a huge pots worth of sauce, so be prepared to freeze some for later use.

Zesty Chicken, Broccoli and Brown Rice

Sauce:
Juice of 1 lemon
1 tsp lemon zest
2 tsp sugar
1 tbsp low-sodium soy sauce
3 tbps broth or water
1 tsp cornstarch

1 tbsp vegetable oil
1/2 lb boneless-skinless chicken breast, cut into bite-sized pieces
1/2 a small yellow onion, chopped
2 tsp minced fresh ginger
1 large head broccoli, cut into florets
1/3 cup almonds, cut in half lengthwise

Heat the oil in a large pan over medium-high heat.
Add the chicken, onion, and ginger, and cook, stirring, until chicken is cooked through.
Add the broccoli florets and a few tablespoons of water. Cook until broccoli is crisp-tender.
Add the sauce and almonds, and stir until sauce has thickened and coats the chicken and broccoli.
Serve over brown rice.

Grilled Chicken Spinach Salad

4 cups fresh baby spinach leaves (or romaine)
1 tomato, diced
1/2 cup sliced, fresh button mushrooms
1/2 red onion
1 green pepper
1 red pepper
1 cup low-fat or fat-free cheese (I love Alpine Lace® Reduced Fat Swiss Cheese)
Salt-free garlic and herb seasoning
4 boneless skinless chicken breast halves

Cut the chicken breasts into long strips and generously season with salt-free garlic and herb seasoning. Cook over high heat in a pan coated with light olive oil. Cook each side for approx. 4 minutes, charring the chicken to your liking.

Place chicken over prepared salad. Top with desired salad dressing.

Healthy Chicken Wheat Wrap

Spicy Chicken and Brown Rice Wrap

2 cups Uncle Bens® Whole Grain Boil in Bag Brown Rice
2 Tbsp. Mrs. Dash® Extra Spicy Salt-Free Seasoning Blend
2 cups frozen southwest blend vegetables (corn, red peppers, green peppers, red beans, onions)
2 cups cooked chicken, diced (breast meat)
4 whole wheat tortillas
1 cup low-fat cheddar or mozzarella cheese, shredded, optional
1/2 cup light sour cream OR light dressing, optional

Directions:
1.ADD cooked rice, Mrs. Dash Extra Spicy Salt-Free Seasoning Blend, vegetables and chicken; stir. Cover, reduce heat to low and simmer 5 minutes. Remove from heat and let stand 5 minutes.
2.WARM tortillas and divide rice mixture evenly onto tortillas. Top with cheese and sour cream, if desired, and roll into desired shape.

Making deviled eggs isn’t complicated in the least, but don’t tell anyone. Have your guests think you worked hard on this fantastic appetizer and/or side-dish. You’ll be sure to collect a lot of compliments with this recipe at your family gathering or party, so go ahead and give it a try.

Be sure to check out the tips below, which will help cut down your preparation and clean-up time.

Enjoy!!

12 large eggs
1/2 cup mayonnaise (real)
1/2 tsp yellow mustard
1/2 tsp salt
1/2 tsp pepper
1 can deviled ham*
1 jar green olives
2 chopped scallions
Paprika (topping)

Boil and cool the eggs, peeling them as soon as they’re able to handle. Cut the eggs lengthwise, scooping the yolk from the white.

Mix the egg yolks with mayo, mustard, salt, pepper, and deviled ham.

Fill the egg white halves with mixture and top with chopped scallions, a sliced olive and a light dusting of paprika.

*Deviled ham can be found in a small aluminum can wrapped in white paper with a red devil on it in the grocery store.

Secrets to making your deviled eggs fabulous:

– – If you do not have a deviled egg serving dish, try placing the finished egg into cupcake liners. This will keep them from sliding around on the plate and will make it easier for your guests to serve themselves.

– – Very fresh eggs are harder to peel. When making boiled eggs, try purchasing your eggs one week in advance.

– – Put cooked egg yolks in a zip lock bag. Seal and mash. Add remainder of ingredients, reseal, keep mashing until mixed thoroughly. Cut the tip of the baggy and squeeze mixture into egg white. Just throw away bag when done.

– – The night before you boil your eggs, put a few rubber bands around the carton and leave it on it’s side over night. When you boil them, the egg yolk will be perfectly centered, making a more presentable deviled egg!

This is such an easy dinner to make, which is why I usually make it on Sunday when the entire family comes together for game night. One enchilada is filling enough for an adult, so eight of these will serve a family of four with plenty of left-overs. My husband usually takes a couple with him to work the following day.

1 whole chicken
12 flour tortillas
16 ounces Monterey Jack cheese
3/4 cup chopped onion
1/4 cup butter
1/4 cup flour
2 cup chicken broth (from boiled chicken)
1 cup sour cream
1 can green chilies

Boil chicken until done and juice runs clear. Reserve 2 cups of the chicken broth. De-bone chicken and cut into pieces. Place 2 tablespoons cheese, 1 1/2 tablespoons chicken and 1 tablespoon onion in each tortilla. Roll up. Place seam side down in a 9×13 inch casserole.

Melt butter in saucepan; blend flour; slowly add chick broth; cook stirring constantly until mixture thickens and bubbles.

Stir in Sour Cream and Peppers; cook until heated through, but do not boil. Pour over tortillas.

Bake at 350 degrees for 30 minutes. Sprinkle remaining cheese on top and cook for 5 more minutes or until cheese melts.