Sorry, I made these on whim when visiting the parents and forgot to take a pic! Got the recipe from Kalyn’s Kitchen though, so if you need pics they have plenty. Please note that I’ve slightly altered the recipe however. This is a healthy, gluten free option.
- Sauce Ingredients:
- 2-3 tsp olive oil
- 3 garlic cloves (or garlic powder)
- 1 can (14.5 oz) petite diced tomatoes or 2 cups peeled and diced fresh tomatoes
- 1/2 tsp dried Italian seasoning
- 1/4 tsp dired oregano
- Additional Ingredients:
- 1 large eggplant
- 1 Tbsp salt
- 2 Tbsp olive oil
- 2 tsp dried Italian seasoning
- 10 large basil leaves cut or 2-4 Tbsp dried basil
- 1/3 cup Parmesan
- 1/3 cup low-fat mozzarella blend or fresh mozzarella
- red pepper flakes for taste
- Cut off and remove both sides of the eggplant. Peel the eggplant (you can keep the skin on but I personally do not enjoy the tough skins). And then cut the remainder of the eggplant into 3/4 inch thick slices. Sprinkle both sides of the eggplant generously with salt and then lay on a paper towel to draw out the liquid. Let sit for 30 minutes. Half way through preheat oven to 375 degrees F.
- Also while the eggplant sits, make the sauce. Heat the 2-3 tsp olive oil and saute the garlic. Add the petitie diced tomatoes, dried Italian seasoning, and oregano. Cook and let simmer until thickened. If needed, add water.
- Once eggplant is dried pat water with paper towel. Spray a cooking sheet with olive oil and lay the eggplant on it. Brush the tops of the eggplants with more oilive oil and sprinkle Italian seasoning on them. Roast the eggplant for approximately 25 minutes. Don’t let the eggplant become mushy or lose shape.
- While the eggplant cooks, slice the basil (if fresh) and mix parmesan and mozzarella cheese (if not fresh). When eggplant is cooked, remove from oven and turn the broiler on. Spread a few tablespoons of the sauce on top of each slice of eggplant, basil, and top generously with cheese. Put sheet back in the oven and broil until the cheese is melted (roughly 3-7 mins).
- Sprinkle red pepper flakes on top and serve hot.
It has been a long time since I’ve posted on this blog, but I have some great recipes to share. Unfortunately I do not have photos for all so we are started with one I did remember to take photos of. This was my first time making Mahi Mahi and I loved it! I better give credit where credit is due though because I stole this recipe from Tastes Lovely . I am sure they must have tons more delightful meals I need to check out. Anyways check out this delicious and well balanced meal.
Blackened Cajun Mahi Mahi
- Rub Ingredients:
- 2 tsp dried parsley
- 2 tsp dried oregano
- 2 tsp dried thyme
- 2 tsp paprika
- 1 tsp cayenne pepper ( I added a heaping tsp to add an extra kick)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- Other Ingredients:
- 4-5 (5oz) Mahi Mahi filets, thawed and patted dry (I got mine at Trader Joe’s; you can substitute with another type of fish if desired)
- 2 Tbsps coconut oil
- lime wedges
- Mix all the rub spices together on a plate by using a fork.
- Heat the coconut oil in a medium size pan over medium high heat. While heating coat the filets in the rub and then place in pan and cook thoroughly. This may be roughly 4 mins per side.
- Serve warm over coconut lime rice (details below) and topped with avocado slices and lime juice.
Easy Coconut Lime Rice
- 1 tsp coconut oil
- 1 cup white jasmine rice (if you choose to use brown rice you will need more liquid and need to cook longer)
- 1 can (13.5 oz) of light or low fat coconut milk
- juice of half a life
- salt to taste
- optional: zest of 1 lime
- Over medium heat in a small pan, saute the rice in the coconut oil for about 1 minute. Pour the coconut milk and stir. Bring to a boil, then cover with a lid, and reduce heat. Simmer the rice for approximately 35 mins (may be a little less). Remove from heat and let sit with lid for another 10 mins (if in a rush you can skip this step).
- Remove the lid and fluff rice. Stir in the lime juice, zest, and salt.
I like to pair my fish and rice with a green veggie. ENJOY!
Posting due to popular demand. 🙂
- 2 cups quick oats
- 1 cup rice Krispies cereal
- 1 cup creamy peanut butter
- 1 cup ground flax seed (I usually do 3/4 C flax seed and 1/4 C chia seeds)
- 1 cup mini chocolate chips (you can use regular sized; mini just fits better)
- 2/3 cup honey or agave nectar
- 2 teaspoons pure vanilla extract
- 2 Tablespoons coconut oil (I usually just use vegetable oil and add shredded coconut for flavor)
- Combine all the ingredients together in a large bowl, mixing gently so the rice cereal doesn’t get crushed. Mix until well-combined.
- Roll into small balls and place in Tupperware on wax paper.
- And enjoy!
Yields: 30 bites
This was so much easier than I thought it would be, and delicious!
- 4-5 Eggs
- 1 1/2 Cup Whole Milk
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 3/4 Bag Bacon Bits (or you can used real bacon or ham)
- 2 Cups Spinach, chopped
- 1 1/2 Cups Cheese (We used Swiss)
- 1 Deep Dish Frozen Pie Crust
First, cook the pie crust as instructed on the packaging. While the pie crust is cooking mix the milk, eggs, and seasonings in a bowl. Chop the spinach and bacon or ham if need be. Place meat on the bottom of the pan, then spinach, followed by cheese, and then the egg mixture. Feel free to top it off from with more spinach and cheese. Bake at 375 for 35-40 minutes. Let us set for 10 minutes and then serve! You can eat it hot or cold.
We ate it so fast so I forgot to take a picture till the very end of the meal.
- Roughly 20 Frozen Meatballs (we used Ikea brand)
- 1 Jar Marinara Sauce
- 1 Half a Chopped Onion
- 3-4 Mushrooms Sliced
- Rolls or Hoagie Subs (we used Kneaders rolls)
- Cheese (Optional)
Mix the meatballs, marinara, and chopped onion in a crockpot. Put on low for 4-6 hours. Add the sliced mushrooms to the crockpot an hour before finishing. Fill rolls with saucy meatballs and enjoy! It heats up well for a leftover meal too.
I love a quick meal. And I love this restaurant at our mall’s food court – Bocata’s. It is a sister company to Settabellos (yes the pizza place you love mom) and they have delicious pita sandwiches. Ben and I have a favorite which is their egg, BLT. So, when we say similar pitas at the store we had to try and make these sandwiches and I will tell you they came out pretty good!
- Eggs (fried with the middle runny)
- 1 package StoneFire Pitas (they come in a pack of 4 at Smiths)
- Yellow bell pepper
We used one one pita per person and cut them in half for filling and easy eating. Ben and I liked putting ranch and mustard in our pitas for sauce. You can also do mayo, hot sauce, etc. We put one fried but runny egg on each side along with cooked bacon cut into smaller pieces. Then we filled the pita with fillings such as tomatoes, avocado slices, and arugula! The arugula is one of my favorite touches that Bocata’s does. But feel free to experiment and do it how you like! We cut up a yellow bell pepper to act as healthy french fries with the sandwich. Overall it was delicious and fed us for 2 meals. It was so filling for me that I only put an egg on one side and had a regular BLT on the second side.
I’ve been trying to find good, hearty, vegetarian meals to help us save money once we are finished with school and thrust into the real world. When Joe heard that these were made with sweet potatoes instead of meat he was not excited, but I won him over. They are delicious and so simple. I don’t have a picture, mainly because I do not understand how people get their tortillas not to rip, and also because the picture I did take looked awful. But trust me. These are good.
- 1 large sweet potato, peeled, diced into 1/2-inch cubes, and cooked. (I boiled mine, but the original recipe called for baking it in the oven or microwave)
- 1/2 cup chunky corn and black bean salsa (sidenote: I cannot believe I have never tried this type of salsa before – it is my new favorite.)
- 2 to 2-1/2 cups shredded cheese, divided (You can use Mexican blend, cheddar, or just whatever you have on hand)
- 2 cups red enchilada sauce, divided
- 6-8 corn tortillas
- For garnish: peppers, bell peppers, diced tomatoes, cilantro, sour cream, etc. (opt.)
Preheat oven to 350F. In a bowl, gently mix salsa, about 1-1/2 cups of cheese, measured loosely, and diced sweet potatoes. Pour about 1 cup of enchilada sauce in the bottom of a 8×10 pan. Spread till even. Place sweet potato mixture into the tortilla shells, roll up, and place seam side down in prepared dish. Evenly pour remaining 1 cup of enchilada sauce over the enchiladas and top with remaining cup of cheese.
Bake for 20 minutes, or until cheese is melted, and garnish.
What do you do with Empire apples picked in a beautiful Autumn, Spokane orchard? You make Apple French Toast Bake. Yum!
This recipe was taken and minimized (for smaller portions) by the MinimalistBaker.com (which is exactly how I like to bake). Thanks!
Prep Time: 20 mins, Cook Time: 45 mins
- 4 cups day old whole grain bead, cubed (note that I bought my bread the night before and it was fine)
- 4 large eggs
- 1 cup vanilla almond milk
- 3/4 tsp cinnamon, divided
- 4 apples, cored, peeled, and sliced into wedges
- 2 Tbsp butter
- 1/2 cup brown sugar, divided
- Preheat oven to 375 degrees and grease a 9×13 (or smaller) pan.
- Add bread cubes to the baking pan – enough to generously cover the bottom of the pan. You don’t want to see any bare spots of the pan but you also don’t want the pan overflowing.
- In a mixing bowl whisk the eggs, milk, and 1/2 tsp cinnamon. Pour this mixture over the bread. Feel free to use your hands or a fork afterwards to push down the bread to soak up the liquid. If you have too much liquid, add more bread. If you have too little liquid, remove some bread.
- Add the apple and the 2 Tbsp butter to a large skillet on medium over the stove. Sprinkle with 1/4 tsp cinnamon, stir, and cover to steam for a bit. When the apples start to get tender (about 4-5 mins) remove the cover and sprinkle with 2-3 Tbsp brown sugar. Continue cooking with the lid off until tender. Don’t let the apples get mushy though!
- Check the bread to make sure all the bread is soaking in the egg mixture. Feel free to flip over bread pieces to get full soaking effect. Then sprinkle the top of the bread with the remaining 1/4 cup brown sugar.
- Next spoon 3/4 of the apples over the bread mixture and push the apples into the cracks of the bread. If there are slice of apples on top that is fine.
- Bake for 45 mins (if it needs longer you can bake up to an hour). You will know the bake is complete when the bread and apples are golden brown and smelling good. And also when you put a fork in the center and it come out pretty clean.
- Remove the bake from the oven and serve immediately! Top each slice with the remaining sauteed apples and some sort of delicious syrup. The minimalistbaker.com recommends maple. I had raspberry. And I’m sure pomegranate would be delicious as well!
Ever since Ezra was born I have craved curries and other spicy dishes. This recipe has become a staple at our house. We love it, but you do have to be careful of making it too spicy. I always put the full two cups of heavy whipping cream in the sauce and try to be cautious of including too much of the marinade in the sauce as well. But, this all really does depend on your spice tolerance. Enjoy! It is delicious and the recipe makes a lot!
- 3 lbs chicken breast, uncooked, chopped into bite size pieces
- 1/4 c cilantro (optional)
- 2 c plain yogurt
- 4 Tbs lemon juice
- 4 tsp cumin
- 4 tsp red pepper
- 4 tsp black pepper
- 2 tsp cinnamon
- 2 tsp salt
- 2 tsp ground ginger
- 1 Tbs unsalted butter
- 2 garlic cloves, minced
- 1 jalapeno, minced (make sure you where gloves – I cannot stress the importance enough)
- 2 tsp ground coriander
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garam masala (in the spice aisle – some stores don’t have it, but Walmart usually does)
- 1/2 tsp salt
- 1 can (14.5 oz) tomato sauce
- 1-2 c heavy whipping cream, depending on spice preference
Put the chicken in a bowl or large ziploc bag, and add all of the marinade ingredients. Stir until chicken is coated. Let marinade in the fridge for 1-2 hours, then discard the marinade.
Grill or cook the chicken in a high sided skillet until cooked through.
For the sauce, melt the butter over medium heat. Add garlic and jalapeno, sauteing for 1 minute. Add coriander, cumin, paprika, garam masala, and salt. Stir until combined. Stir in tomato sauce and simmer for 15 minutes to allow thickening.
Add the cooked chicken to the sauce and stir in the cream according to taste. Serve with white rice and naan bread, garnishing with cilantro, if desired.
These lasagna roll-ups made for a quick and easy weeknight dinner, and they were good to boot. I served them with some sauteed asparagus. (Picture below is pre-cooking)
- 3 c diced chicken, cooked
- 1 c Ricotta cheese
- 1/4 c crumbled feta cheese
- 1/4 c grated Parmesan cheese
- 1/4 c milk
- 1/8 tsp white pepper
- 8 lasagna noodles, cooked and drained
- 2 c of your favorite Spaghetti Sauce
In a medium bowl, combine chicken, cheeses, milk, and pepper. Spread 1/8 of the mixture on each lasagna noodle and roll up. In a 13 by 9-in baking dish, spread 1 cup of your spaghetti sauce. Place each lasagna roll in the baking dish seam-side down. Top with the last 1 cup of spaghetti sauce and cover with foil.
Bake at 375 F for 30 minutes or until heated through.