Baked Eggplant Parmesan

My buddy Emily inspired me to make this one. I was visiting her at her house and she picked 2 eggplants out of her garden for me. Thank you Em!

I love Eggplant Parmesan but I find that when it is fried it soaks up the oil. So this is a way to cut back on fat and the mess of frying, too. Double dipping, I just love that. I actually like this version much better too. Mangia!

Baked Eggplant Parmesan

• 1 or 2 eggplants
• 2 eggs, beaten
• ¼ cup milk, I used fat free
• about 2 cups panko bread crumbs
• 1 jar pasta sauce, I used Muir Glen Organic Roasted Garlic
• Pam Olive oil spray
• Sargento reduced fat grated, 4 cheese Italian
• grated Parmesan cheese

Preheat oven to 375 degrees. Meanwhile slice eggplant into 1/2 inch thick slices. I had a small eggplant and a medium one that made 12 slices.

In 2 medium size bowls add the eggs and milk and mix well then add panko to the other bowl. Dip eggplant into egg mixture, then into panko pressing into panko on both sides. Place on a large baking sheet coated with olive oil spray. When all are coated spray the top of the eggplants with the oil too.

Place in oven and total bake time is 40 minutes but you will need to flip the eggplant after 20 minutes and spray the tops with oil, back to the oven it goes for 15 more minutes.

Meanwhile microwave about half of the jar of pasta sauce until it is hot. Remove eggplant from oven and add the hot pasta sauce on top, then the grated cheeses, cook for 5 more minutes or until cheese is melted and it's golden brown on top.

Easy clean up tip: Line baking sheet with foil before baking.

Italian Style Green Bean Salad

Easy to make, low calorie and low fat never tasted so good. A recipe will not get any easier then this one, but do not be fooled as it is tasty, too. Cool beans for a hot day. Enjoy!

Italian Style Green Bean Salad

• Two 14.5 oz. cans green beans, drained
• 4 slices red onion, sliced thin, then quartered
• 1/4 cup light balsamic dressing, I used Ken's light options
• 1/4 tsp. dried Oregano
• 1/2 tsp. Garlic, chopped from jar
• Freshly ground black pepper to taste

Drain green beans and place into a large mixing bowl. Add remaining ingredients and cover, chill for several hours or overnight.

Italiano Tofu Sandwich

Tofu has a bad rap in some peoples mind, so please keep an open mind and try this baby. I remember my Stud Muffin saying to me, "Don't you ever serve me tofu again." Well, years went by and I was intrigued to try it again. Oh how I just love a challenge. It's the mushy texture and the zero flavor that turn off most people. Folks seem to love it or hate it. But I'm here to tell you there is still hope and to give it one more try my way. I quickly found out that the flavored and baked tofu has great potential. So I made my version of an Italian inspired tofu sandwich. Voila!  When I told my hubby that I was making this sandwich for the food blog and it would be for his lunch tomorrow he was happy and he said "I love that sandwich." I hope you love it too.
Enjoy!

Italiano Tofu Sandwich

• 4 slices of Kalamata Olive Bread
• 1 package of Baked flavored Tofu 6 oz., (savory) or flavor of your choice
• 2 slices of Sargento reduced fat Provolone 
• 1 jar 6 1/2 oz. Goya, Fancy Pimientos
• Sweet or Red onion, sliced very thin
• Sprouts of your choice
• Balsamic Salad dressing, I used Ken's light options
• Fresh Basil

You will only need 4 slices of the bread, so you may freeze or refrigerate the rest for later use. Prepare sandwiches ingredients in order:

1. Open tofu and slice, evenly cutting both pieces into half lengthwise (reducing the thickness of it). Layer 2 tofu slices per sandwich onto bottom slice of bread.
2. Then place 1 slice of provolone on top of tofu, reserving the rest of cheese for later use.
3. Open jar of pimientos and carefully pull out of jar with out breaking up, pat dry with a paper towel, then cover top of tofu with a single layer of pimento. You probably will not use all of it, refrigerate unused pimientos for later use.
4. Layer two thin slices of onion on top of pimentos. 
5. Then add sprouts to cover generously and drizzle them with salad dressing.
6. Add freshly ground black pepper and sea salt to taste. 
7. Cover up sprouts with fresh Basil leaves (stems removed), this will take the place of lettuce. Place second slice of bread on top and cut into half, serve immediately. Serves 2.
   

You may make this the night before for your lunch the next day. Just wrap up in plastic wrap and refrigerate.

Bok Choy Salad

 Tis the season to try to make up for a few extra pounds over the holidays. The dreaded reality has set in and now we either pay the price or eat our way into a slimmer person. I'm here to tell you that yes, you can do that. The trouble with me is that I like to eat and I want to eat food that tastes good, and sometimes it can be hard to compromise calories and flavor. So, this is my low calorie version of Bok Choy Salad. It is so good I'll bet you can't eat just one serving.

Bok Choy Salad

• 1 Bok Choy, chopped
• 6 - 8 green onions, chopped
• 1/2 cup Splenda
• 1/4 cup extra virgin olive oil
• 1/4 cup cider vinegar
• 2 Tbsp. soy sauce
• 1 Tbsp. sesame oil
• Dry roasted sunflower seeds for garnish, optional

Wash and drain Bok Choy and green onions. Chop off about 2 inches of the end of the Bok Choy and discard. Then dice and chop the leafy part and the white celery like stalks into bite size pieces. Next chop off root end of green onions and about 2 inches off of the green end and discard, then chop remainder of the onion thin. Toss Bok Choy and onion into a large bowl.  

In 2 cup size measuring cup add in order: olive oil, cider vinegar, soy sauce, and sesame oil, then blend well with a small wire whisk. After it is mixed well add Splenda and mix well again until well blended. 

This will give you about 1 cup of dressing for you to toss over greens. Serve immediately with sunflower seeds on top for garnish. You may prepare greens and dressing in advance and toss just before serving. Enjoy!

You may want to double or triple this recipe because this is one that people will want to eat seconds on. Another great thing about this is that if you manage to have leftovers it will keep for a few days for you to munch on and it will stay crispy.

Amish Macaroni Salad

This recipe is by far one of the best out there for mac salad. It was a favorite of my Mom's and she used to ask me to make this for her.  RIP Mom. My Mom was a great cook so whenever she asked me to make her something, it was an honor. I also credit my Mom for my love of cooking. Every time I make this someone always asks me for the recipe. You know why, it's because it is so darn good. The sweetness of the dressing and the perfect blend of crunchy veggies will draw you in, big time. It's like a song for your taste buds, sweet and smooth. So let those taste buds start to sing.

Amish Macaroni Salad

Cooked Salad Dressing:

• 3 eggs, beaten
• 1 1/2 cup sugar or Splenda*
• 1/2 tsp. salt
• 1 Tbsp. prepared yellow mustard
• 1/2 cup cider vinegar
• 4 Tbsp butter

In a medium size saucepan over medium heat melt the butter. Add mustard, vinegar, salt, sugar OR Splenda and eggs. You will need a small wire whisk to mix well and stir constantly. If you cook over too high of heat you will get golden brown chips in there. I've done that before and rescued it by lowering the heat and then strained through a wire mesh to remove caramelized chips.  Boil until it thickens, remove from heat and cool. Chill covered in fridge for now

• 1 box Ronzoni Smart taste elbow macaroni, 14.5 oz.*
• 1/2 cup diced celery
• 1/2 cup diced sweet onion
• 1 small green bell pepper, diced
• 1 large carrot, shredded
• 2 cups Hellman's light or Fit & Active light mayonnaise (Aldi brand)*

Follow cooking directions on box, except cook the  macaroni for 12 minutes, I like to overcook the noodles to make them tender. 

Mix the Mayonnaise together with the cooked salad dressing until mixed well.  In a large bowl mix together Macaroni, onion, celery, pepper now add the mayonnaise mixture. Chill overnight in a large sealed container.

*I have cut back on calories and fat by using low fat mayo, high fiber pasta and Splenda instead of sugar. It still gets rave reviews every time.

Scalloped Potatoes Au Gratin

I just love potatoes, and I think they get a bad rap. This fascinating little tuber is actually quite nutritious, containing more potassium than a banana. It's surprisingly high in vitamin C. Boiled, or baked with the skin on will provide a multitude of nutrients, plus healthy dietary fiber (although most of the other vitamins and minerals are in the potato flesh itself). That is why I always leave the skin on. So here you go you can have your potatoes and eat them too. Healthy can taste good!

Scalloped Potatoes Au Gratin

• Yukon gold potatoes skins on and sliced thin, about 4 cups
• 1 medium sweet vidalia onion sliced thin
• 2 cups fat free milk
• 4 Tbsp. all purpose flour
• 4 Tbsp. Smart Balance margarine
• 2 tsp. salt
• ¼ tsp. freshly ground black pepper
• ½ tsp. cayenne pepper, optional
• ½ tsp. garlic powder, optional
• 1 cup reduced fat grated Sargento Cheddar cheese

Wash potatoes well and then slice very thin. I like to use my mandoline slicer for the potatoes and the onion. Then peel and slice the onion too. Set aside and melt margarine in a small pot over medium heat and as soon as margarine is melted whisk in flour then add milk and whisk together well stirring occasionally. Add salt, pepper and optional seasonings at this point. As soon as mixture heats up and thickens slighty remove from heat. Spray a 2 ½ quart Corning bakeware dish with pam spray. Layer potatoes and some onion alternately until all is in the dish making sure that potatoes are on the top layer at the end. Pour milk mixture over top of  potatoes and onion then cover with lid and bake at 350 degrees for 1 hour. Then remove lid and add cheese and bake an additional 30 minutes uncovered, for a total bake time of 1 ½ hours.

The yellow meat potatoes have a more buttery flavor to them and really help make these tasty without a lot of added fat.

Cucumber Dill Dip

I wanted to do a healthy dip this time around and I hit the jackpot on this one. This is fat free but it does not taste like it is. So if you like cucumber, you will love this refreshing dip. Also I wanted to keep it healthy with what I dipped into it as well. The pitas are yummy prepared this way too. So belly up and enjoy, your fat cells will think that they should be singing.

Cucumber & Dill Dip

• 2 large cucumbers
• ½ tsp. salt
• (2) 6 oz. containers of Greek plain non-fat yogurt
• (1) 16 oz. container of Sour Cream fat free
• ½ tsp. garlic powder w/ extra for sprinkling
• ¼ tsp. ground white pepper
• 1 Tbsp. Olive Oil, extra virgin
• 1 Tbsp. Aged White Wine Vinegar
• 2 Tbsp. fresh Dill, finely chopped
• 1 package whole wheat pitas, 6 count
• 1 can of Pam olive oil spray

Peel cucumbers and cut in half lengthwise, then scoop out seeds with a spoon and discard seeds. Cut cucumbers halves into chunks and whirl in a food processor with ½ tsp of salt. Place cucumber mash in wire mesh drain and drain for 1 hour. You need to do this step so that the dip is not to watery and the salt will help pull out the moisture.

When cucumber mash has been drained place in a large bowl and add: greek yogurt, sour cream, ½ tsp garlic powder, white pepper, olive oil, vinegar and fresh dill. Mix well then cover and chill for a few hours or overnight.

Meanwhile, preheat oven to 400 degrees. With a pizza cutter on a cutting board cut pitas in half, then cut each half into thirds. This will give you six triangles per pita. Repeat until all are cut. Line a large cookie sheet with aluminum foil (it makes clean up easier). Spread out pitas single file and spray with Pam olive oil spray then lightly sprinkle garlic powder on pitas. Bake at 400 degrees for about 10 minutes. Remove from oven and cool, you may serve them immediately with dip or store in a plastic bag for later.

Italian Style Roasted Green Beans

If you like green beans you will love this recipe. I had my neighbors over for dinner and they watched me open up the oven to stir the green beans. They said, "what do you have going on in there?" Well, we all enjoyed our veggies that night. Once you eat these babies roasted you will crave them this way. This is my cold winter-time way of cooking my green beans. They are very easy to make and you can not beat the flavor. So roast them up and warm up your kitchen. Who would have ever thought that green beans cooking would smell so good?

I buy the small french green beans at the wholesale food clubs. You can't beat the price and they are already trimmed and ready to go.

Italian Style Roasted Green Beans

2 ½ lbs. green beans, trimmed

4 Tbsp. olive oil

¾ tsp. salt

1 Tbsp. chopped garlic

¼ tsp. coarsely ground black pepper

2 Tbsp. balsamic vinegar

2 Tbsp. loosely packed fresh oregano leaves, chopped

Preheat oven to 450°. In a large roasting pan (17” x 11.5”) toss green beans with 2 Tbsp. oil and ½ tsp. salt and garlic. Roast beans 25 to 30 minutes or until tender and slightly browned, stirring twice. Meanwhile,, in large bowl, with wire whisk mix oil and vinegar, oregano, black pepper, remaining 2 Tbsp. olive oil and remaining ¼ tsp. salt until blended. When beans are done add to vinaigrette in bowl with oregano. Toss until evenly coated. Serve immediately or at room temperature.

Eggplant Fans

I love eggplant, and this is another way to try it. You will see that you don't have to be Italian to love eggplant. You may serve this as a side, or stuff it into a pita bread or Italian roll for a sandwich, add some cheese if you wish. This is so yummy and an added bonus, it is a healthy dish too. Oh, and yes, your house will smell delicious while this is baking. Buon appetito!

Eggplant Fans

• 1 large eggplant
• 1 large sweet onion, peeled and sliced thin
• 3 Roma or plum tomatoes, sliced thin
• 1 12 oz. jar marniated artichoke hearts in oil, drained
• 1 can whole black olives, only using ½ cup drained
• 2 bay leaves, broken into small pieces
• ½ tsp. oregano
• ½ tsp. thyme
• 4 cloves garlic crushed in garlic press, or ½ tsp. garlic powder
• Extra virgin olive oil
• 1 large glass pyrex dish
• foil

Preheat oven to 450 degrees. Wash eggplant and slice in half length wise, then slice into fans, but not cutting all the way through to the top. Drizzle about 2 Tbsp. olive oil on bottom of pyrex dish. Add about half of the onion, then season with half of the oregano, thyme and garlic. Place eggplant fans on top of onion mixture, then stuff between fans: tomato slices, artichoke hearts and olives. Scatter about broken pieces of bay leaves around and top with the rest of the onion. Then season with the rest with oregano, garlic and thyme. Drizzle about 2 more Tbsp. of olive oil over top. Cover with foil and bake for 10 minutes at 450 degrees, then lower heat to 350 degrees and bake for 1 hour 20 minutes.

This is a slight variation of one of my favorites, the original is from my Time/Life cookbook for vegetables.

Tuscan Bean Soup

There is not much that I like about the bitter cold Winter, but a nice bowl of homemade soup sure does help with the Winter doldrums. So since we do not have the option to hibernate we can rejoice in our home made soup.This recipe is so quick and easy you will never want to eat that awful canned soup again. Who wants flavorless salty canned soup? Repeat after me.....Homemade soup rules! Say it like you mean it.....with conviction! Smile.  This is a nice soup that will warm up your chilly bones from the inside out. Italian Style Bean Soup .

Tuscan Bean Soup

• 20 oz Shady Brook Farms Sweet Italian turkey sausage
• 1 cup diced sweet onion
• 2 15 oz cans cannellini beans, drained
• 1 14.5 oz can petite diced tomatoes
• 2 Tbsp chicken base mixed into 4 cups hot water
• ½ tsp. thyme
• ½ tsp. salt
• ½ tsp. garlic
• ½ tsp. fennel seed
• ¼ tsp. freshly ground black pepper
• ¼ tsp. cayenne pepper 
• 1 bay leaf
• about 5 oz. fresh baby spinach leaves, stems removed

Sear the sausage links outside on the grill or in a 12 inch nonstick skillet over medium heat.  Meanwhile in a large soup pot add the next 11 ingredients, reserving the spinach for later and simmer while preparing sausage. As soon as the sausage is cooked and cool enough to handle cut into bite sized pieces, add sausage to soup pot and simmer for about 45 minutes. Then stir in the fresh spinach and cook for 15 minutes longer. Serve immediately with some hearty bread.

I prefer to use chicken base and water to flavor my soups. It is a paste that comes in a jar and you may purchase it in the wholesale food clubs (in the spice aisle). Also you can find it in restaurant food supply stores or online. If you don't want to use base you may use chicken broth instead. Also you may remove casing from sausage and cook it loosely instead of in links, it tastes the same ether way.

Sauteed Portabellas and Spinach

• Sliced Portabellas, about 6 oz. or so
• fresh baby spinach leaves, about 7 oz.
• 1 Tbsp. minced garlic in jar
• Pam olive oil spray, or 2 Tbsp. extra virgin olive oil

You have two options for preparing this recipe.

Option #1: In a large nonstick skillet generously spray skillet with olive oil spray. Heat over medium heat, generously spray both sides of mushrooms and then place in skillet. If the mushrooms seem dry spray with more oil, as needed. Only turn mushrooms once when they are nicely browned. Then brown other side of mushroom adding garlic at this time as well. When nicely browned on second side add spinach on top of mushrooms, stirring as needed. As soon as the spinach is wilted remove from heat and serve immediately.


Option#2: In a large nonstick skillet add 2 Tbsp. of extra virgin olive oil. Heat over medium heat and spread oil around skillet evenly. Add mushrooms and cook until nicely browned, only turning once. When you turn mushrooms to brown second side of mushroom add garlic at this time. When second side is browned toss spinach on top of mushrooms and garlic, stirring as needed. When spinach is wilted remove from heat and serve immediately.

Encrusted Florentine Portabellas

Many friends have tried this recipe, some who don't even like mushrooms or spinach, and they all love this dish. It can serves as a main entree or as a side; paired with a grilled Filet Mignon and a side salad, or alone as a vegetarian lunch. Leftovers are delicious the next day, either microwaved or cold. This recipe is versatile, and well worth making.

• 1 pkg. green giant frozen spinach, 10 oz. box in cream sauce
• 1 pkg. original or reduced fat crescent rolls
• flour
• 4 whole portabella mushrooms 4 to 6 inches in diameter
• 1 Tbsp. chopped garlic in jar
• 1 pkg. 4 oz. crumbled feta cheese
• 1 beaten egg
• ¼ tsp. kosher salt
• freshly ground black pepper

Preheat oven to 425°. Cook spinach in microwave according to package directions. Meanwhile, divide crescent dough into 4 equal size squares. Seal together diagonal floured surface to about a 7 to 8 inch square, adjusting slightly according to mushroom size.

Remove stem from mushroom and discard. Wipe mushrooms with damp paper towel if dirty. Place mushroom in center of crescent square, bottom side up. Mix garlic and cooked spinach together in small bowl. Divide spinach mixture evenly on top of mushrooms. Then evenly divide crumbled feta on top of spinach.

Wet crescent outer edges with water, bring together and press all four seams closed. With a fork poke holes in top of sealed crescents. Brush top of crescents with beaten egg and sprinkle with kosher salt and fresh ground black pepper. Bake in oven for 12 minutes on an insulated cookie sheet or until golden brown. Shorten baking time by 2 minutes for a regular cookie sheet.

I like to use Green Giant's creamed spinach because it is lower in fat and is still delicious. You may use another brand of frozen creamed spinach if you wish. I also use the reduced fat crescents.