Oven Fried Eggplant

OVEN FRIED EGGPLANT

Eggplant, sliced into 1/2-inch rounds
Italian bread crumbs
Olive oil cooking spray (I used Pam)

Preheat oven to 375. Coat a cookie sheet with a layer of cooking spray.

Pour bread crumbs in a plate. Bread both sides of the eggplant rounds. Place on the cookie sheet.

Spray the tops of the eggplant evenly with cooking spray (I used a good bit).

Bake for 15-20 minutes. Flip the rounds over and spray them again with cooking spray. Bake an additional 15-20 minutes.


Serve as is or:
1. Use to make eggplant parmesan (tomato sauce, mozzarella, parmesan)
2. Place on bread with eggplant parmesan ingredients to make a sandwich


Eggplant equivalents:
1 medium = about 1 1/2 lbs
1 medium = 4 to 6 servings
1 lb = 3 to 4 c. diced

Creamy Honey Mustard Salad Dressing

I combined a few different recipes to come up with this super yummy creation! And it's so easy to remember how to make it!

CREAMY HONEY MUSTARD SALAD DRESSING

3 parts mayonnaise
3 parts olive oil
2 parts dijon mustard
1 part honey (I use a good local honey)
Salt to taste

Whisk together and chill.

For 2 c. yield:

147g mayonnaise

141g olive oil

105g mustard

74g honey

Mexican Salad Dressing

MEXICAN SALAD DRESSING

2/3 c. sour cream
1/2 c. salsa
1 tsp. chili powder
1/2 tsp. cumin

Combine and chill.

Caesar Salad Dressing (egg free)

CAESAR SALAD DRESSING (EGG FREE)

2 Tbsp. lemon juice
1/2 Tbsp. finely minced garlic
1 tsp. worcestershire sauce
1 tsp. dijon mustard
2 Tbsp. olive oil
1/4 c. yogurt (or sour cream)
Salt and pepper to taste

Combine and chill.

Cold Cucumber Soup

COLD CUCUMBER SOUP

1 lb cucumbers, seeded and sliced (preferably english)
1/2 tsp. salt
1 1/2 c. plain yogurt
1 green onion, chopped
1 small garlic clove, minced
1 1/2 Tbsp. fresh dill, minced

Place cucumbers in a colander over a plate or bowl. Sprinkle with salt and toss. Let stand for 30 minutes. Drain and discard liquid.

Add all ingredients to a food processor. Process until desired smoothness. Serve cold.

*This is best when it's made ahead of time, especially the day before!

Taco Seasoning

My favorite homemade taco seasoning mix!

TACO SEASONING

2 Tbsp. chili powder
5 tsp. paprika
4 1/2 tsp. cumin
1 Tbsp. onion powder
1 Tbsp. salt
2 1/2 tsp. garlic powder

Mix together. Store in airtight container.

8 tsp. equals one taco seasoning packet

To prepare 1 lb. meat:
1 lb. meat
2/3 to 3/4 c. water
8 tsp. seasoning mix

Cook meat until done. Add water and seasoning mix. Bring to a boil. Simmer for 5 minutes.

Greek Seasoning

GREEK SEASONING

2 tsp. salt
2 tsp. oregano
1 1/2 tsp. onion powder
2 tsp. garlic powder
1 tsp. pepper
1 tsp. parsley
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Mix all ingredients. Store in an airtight container.

Use to season anything ;)

Green Beans with Apple Cider

GREEN BEANS WITH APPLE CIDER
Originally from Rachael Ray

2 (16-ounce) bags whole frozen green beans
Olive oil
1 small onion, finely chopped
3/4 cup apple cider, preferably the unfiltered kind
Salt and pepper

Cook green beans according to package directions.

Heat a skillet over medium-low heat. Add a drizzle of olive oil and the onions. Cook until the onions begin to carmelize, stirring frequently, about 10 minutes. Add the cider. Raise heat to medium-high and cook until liquid is reduced and syrupy, about 5 minutes. Add the green beans to the pan. Toss with the onions and cider. Season to taste with salt and pepper.

Cream Spinach

CREAM SPINACH

20 oz frozen spinach
8 oz cream cheese
1 stick butter
1/4 tsp marjoram

Cook spinach according to package directions. Drain and squeeze to get all the water out. Soften cream cheese and butter. Stir in marjoram. Add spinach and mix well.