Eggplant Dressing

3 small to med. eggplants, peeled & diced
2 tbsp. oil
2 lg. onions, chopped
1/2 green pepper, diced
2-3 cloves garlic, minced or pressed
2 slices honey wheat bread, lightly toasted & cubed
3 eggs, beaten
1/2 tsp salt or to taste
1 c. grated cheese (Parmesan, sharp Cheddar)


1.Boil eggplant in salted water for 5 minutes or just until tender.



2. Meanwhile, in heated oil saute onion and green pepper until onion is clear. Add garlic and saute 2 minutes longer. Stir in eggplant, bread cubes, eggs and salt.

3. Spoon into a baking dish (approx. 3 qt. capacity). Cover with the grated cheese.

4. Bake at 350 degrees for 30-35 minutes or until cheese is bubbly and casserole is lightly browned. Serve either hot or room temperature.

Eggplant Fries

Eggplant Fries
from The Hungry Mouse

3/4 cup flour
2 tsps garlic powder
1 tsp dried oregano
1 tsp fresh parsley, minced
1 tbsp kosher salt
1/2 tsp black pepper, fresh ground
oil for frying
3 baby eggplants or 2 medium eggplants
salt for seasoning
honey

In a shallow bowl, combine the flour, garlic powder, dried oregano, parsley, salt, and pepper until thoroughly mixed. In a heavy-bottom medium saucepan, heat at least two inches of oil to about 350F. Peel the eggplants and slice into 3/4-inch thick fingers. Toss the eggplant slices a few at a time in the seasoned flour until well coated. When the oil is ready, drop a few sticks of eggplant into the oil – they should begin sizzling immediately. Be sure not to overcrowd the pan or have the oil temperature drop too much. When they begin to brown (about a minute) flip them over and cook for another 30 seconds to a minute. Remove the eggplant fries from the oil and let drain on a cooling rack. Serve hot with a shake of salt and a drizzle of honey. A great snacking appetizer for 4 people.

Baked Lemon Chicken

Chicken leg quarters, separated into drumsticks and thighs
Juice of 3 lemons
5 garlic cloves grated
1/2 tsp kosher salt
1/2 tsp ground black pepper
1 tsp dried oregano

Mix lemon juice, garlic, salt pepper and oregano in a bowl and pour 1/2 of it over chicken in a baking dish. Bake at 350F for 45 minutes and baste chicken with the pan juices. Then pour the rest of the lemon juice mixture over the chicken, and bake another 45 minutes.

My mom used to make this with rice and pour the pan juice from the chicken over the rice. I usually make this with steamed broccoli. Tastes amazing and the ingredients can cost less than $5.

Almond Parsley Pesto

a bunch of parsley, 1-2 cups of olive oil (didn't use extra virgin, too strong for me), couple of garlic cloves (I used about 5 and felt it was a little too much), salt to taste and about 3/4 cup of toasted almonds. into the blender, I used 1 cup of oil and added the rest little by little until it had the consistency i wanted. I have to say i like it a lot! maybe even better than a basil pesto, but I'm biased, i love parsley anything lol.

Pistachio Pineapple Whip

1 package pistachio instant pudding
1 large can crushed pineapples with juice
1 (4 1/2- ounce) Cool Whip
1/2 cup small marshmallows, or more
1/2 cup pecans shopping list

Combine dry pudding mix with pineapple.
Fold in cool whip, marshmallows and pecans.
Refrigerate.

Hot Spinach Dip

10 oz frozen chopped spinach, thawed and excess liquid squeezed out
1/2 cup light sour cream
5 tbsp light mayonnaise
1/3 cup Parmigiano Reggiano
1/4 cup scallion, chopped
1 clove garlic, crushed
1 cup (4 oz) shredded part-skim mozzarella cheese
Fresh pepper, to taste
Pita chips, for dipping

Directions

Preheat oven to 375°.
Combine all the ingredients in a medium bowl. Place in an oven-proof dish and bake at 375° for 20-25 minutes, until hot and cheese is melted. Serve immediately with pita chips. Makes about 2 1/2 cups.
Serves 10.

Nutritional information per 1/4 cup serving: Calories 92, Fat 6.8 g, Carbohydrates 3.0 g, Fiber 0.7 g, Protein 5.3 g.

Giada's Angel Hair Pasta

Angel Hair pasta
extra-virgin olive oil
red pepper flakes
grated Parmesan
lemon juice
lemon zest