Baked Eggplant Parmesan – A #MeatlessMonday Recipe

Sorry for the delayed post!  I had server downtime all weekend, and wasn’t back up & running until this morning.  But, you’ve got to roll with the punches right?  🙂

Maybe you were busy yesterday with Memorial Day cookouts and get-togethers, so you missed out on #MeatlessMonday?  How about a #MeatlessTuesday, then?  Or, if you are like me and EVERY DAY in your house is meatless … here is a GREAT Baked Eggplant Parmesan recipe to try anytime.

Baked Eggplant Parmesan

Here’s what you’ll need —

Serves 6

Preparation

1.  Pre-heat oven to 425 degrees.  Line the frozen eggplant cutlets on a baking sheet, and bake for 12-14 minutes.  Remove from oven.

2.  Reduce oven temp to 350 degrees.

3.  In a 9 x 9 baking dish, spread marinara sauce to cover the bottom. Place a layer of baked eggplant cutlets in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle fresh basil on top.

4.  Bake at 350 degrees for 35 minutes (or until cheese slightly browns).

Note: If you want to substitute fresh herbs for the dried herbs in the homemade marinara recipe, you won’t be disappointed!  The substitution rule is 3 to 1.  For example, for every 1 tablespoon of dried herbs, substitute 3 tablespoons of fresh herbs.

Herb garden

Best Recipes on Pinterest – Our 10 Most Pinned Recipes

The Pinterest peeps have spoken!  I’ve been featuring an easy, healthy recipe every Monday for quite some time.  Here’s a list featuring the best of the best!

Our Top 10 Most Pinned Recipes from Pinterest

Black Bean Stuffed Peppers

Black Bean Stuffed Peppers

This was the top recipe by a landslide! And Pinterest users loved that these can be make in your slow cooker or Crock Pot!

Spicy Veggie Frittata

Spicy Veggie Frittata

Spicy Veggie Frittata

This Spicy Veggie Frittata became a go-to for many users!  Easy to make any night of the week and a crowd pleaser!

Three Cheese Baked Ziti

Three-Cheese Baked Ziti

A very tasty Italian dish.  Great if you are having 6-10 people over for dinner and plan to serve buffet style.  The homemade marinara is well worth it!

organic roasted vegetables

Easy Peasy Roasted Vegetables

Easy Peasy Roasted Vegetables

As simple as it gets!  This works with almost any vegetable, so pick your favorite seasonal veggies & get roasting!

healthy quiche recipe

Broccoli cheese Quiche

Baby Broccoli and Parmesan Quiche

This is great for an easy dinner and if there is any left, it is also great warmed up for a protein-packed quick breakfast.  Great for potlucks!

butternut-squash-risotto-3

 

Sweet Potato Risotto

This recipe is courtesy of Whole Foods Market in Oakland!  Very tasty, and the herbs give it that richness that will add this to your list of go-to comfort foods!

Apple cranberry pie recipe - by Wellness Science

Apple cranberry pie recipe – by Wellness Science

Best Apple Cranberry Pie

I’ve watched my mother-in-law make her delicious apple pies for years now.  I like them a tiny bit on the sweet side, so I use Honeycrisp or Pink Lady apples instead of loading them up with extra sugar.  The link also includes a recipe for a great pie crust!

veg-bolognese

Rigatoni with Vegetable Bolognese

This recipe is courtesy of the Food Network and the lovely Giada De Laurentiis.  I have made this meatless “bolognese” countless times.  The mushrooms & the mascarpone give it a rich savoriness that won’t leave you wanting for a thing (well, except maybe a piece of that Apple Cranberry Pie up there!)

apple-slices-with-almond-butter

 

Apple Slices with Almond Butter

This isn’t a recipe per se, but it was a hit on Pinterest so I wanted to share this great little afternoon snack idea.  Go with a natural almond butter, like MaraNatha.  Again, I prefer a sweeter apple — like a Pink Lady or a Honeycrisp.  Try it on different apples and see which you like best!

Photo courtesy of www.southernliving.com

Photo courtesy of www.southernliving.com

Peanut Broccoli Stir-Fry

And… last but not least!  I found this on Southern Living Magazine’s website.  This is a great stir-fry!  If you are looking to make this even healthier, try a rice substitute like quinoa or barley.

How many of these have you tried?

Meatless Monday Recipe: Black Bean Stuffed Peppers

With even the smallest hint of fall in the air, I start wanting to cook up soups and stews! One of my favorite cooking methods is using the ol’ Crock Pot!  I love slow cooking when I’m craving warm, homemade food that tastes like it simmered for hours BUT I don’t have hours to watch over it!

For Meatless Monday dinner this evening, try this Black Bean Stuffed Pepper recipe from The New Creative Crock Pot Cookbook by Robin Taylor Swatt.

Here’s what you’ll need:

  • 1 medium onion, finely chopped
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 30 ounces black beans, canned, rinsed and drained
  • 6 green bell peppers, seeded and cored
  • 1 cup reduced-fat Jack cheese, grated
  • 1 cup tomato salsa
  • 1/4 teaspoon dried oregano
  • 1/2 cup fat-free sour cream

How to Prepare:

  1. In a medium skillet, saute the onion until golden. Season with the cayenne pepper, oregano, cumin and chili powder.
  2. In a medium mixing bowl, mash half of the black beans with sauteed onions.
  3. Mix in the remaining beans.
  4. Place the bell peppers in the slow cooker, and spoon the black bean mixture into the bell peppers. Pour the salsa over the cheese.
  5. Cover; cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
  6. Serve each pepper with a dollop of sour cream.

Enjoy!

Here are some other Meatless Monday recipes you might enjoy:

Creamy Tagliatelle of Root Vegetables

Quinoa with Shiitake Mushrooms (featured by Skinny Bitch co-author Kim Barnouin on the Healthy Bitch Daily, Sep. 7, 2012)

Easy Peasy Roasted Vegetables

 

 

Vegetarian Quiche with Baby Broccoli and Parmesan

healthy quiche recipe

Broccoli cheese Quiche

In honor of Meatless Monday, I’m sharing a recipe for a vegetarian quiche that I just tried last week.  I started with the basic Quiche Lorraine recipe from my handy Joy of Cooking cookbook and then made substitutions to make it both vegetarian & a little bit healthier.

Here is what you will need to make one 9-inch quiche (approximately 6 servings).

Equipment:

  • small skillet
  • 9-inch pie plate
  • medium mixing bowl
  • fork or whisk
  • aluminum foil

Preheat oven to 375 degrees F.

  • 1 All-Natural Ready-to-Bake pie crust (for a 9-inch pie – I used one from Immaculate Baking Co. that I purchased at Whole Foods)
  • 1 tsp olive oil
  • 2 cloves garlic, finely chopped
  • 3 large eggs, lightly beaten
  • 1 egg yolk
  • 1 cup heavy cream
  • 1/2 cup 1% milk
  • 1/2 tsp salt
  • 1/4 freshly ground black pepper
  • pinch of ground nutmeg
  • 1 bunch of baby broccoli (cut into smaller pieces)
  • 3/4 cup of grated parmesan cheese

Let your pre-made pie crust come to room temperature (about 20 minutes) and roll out into a pie plate that can accommodate a 9-inch pie crust.  Lightly beat the egg yolk, and then brush the edges of the crust with it.

Heat the olive oil in a skillet over medium heat.  When hot, saute the garlic for 1-2 minutes.  Don’t let it burn.  Pour the garlic right into the pie crust.

In a medium-sized bowl, beat together 3 large eggs, add the cream & milk, salt, pepper, and nutmeg.  Beat together until mixed.

Add the cut broccoli and parmesan cheese to the pie crust.  Pour the egg mixture right on top.

Bake until the filling is browned & set (about 30 minutes).  Check to make sure that the outer edges of the crust isn’t burning.  You may need to place aluminum foil around the edges if it starts to get overdone.