Eggplant Parmesan

Ingredients

• 1 large eggplant, peeled and 1/4" sliced
• 2 eggs, beaten
• 4 cups panko bread crumbs
• 6 cups marinara, divided
• mozzarella cheese, shredded and divided
• 1/2 cup grated Parmesan cheese, divided
• 1 cup of fresh basil leaves or 1/2 teaspoon dried basil

1. Preheat oven to 350 degrees F
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.

Zucchini Chips

• 1/4 cup panko breadcrumbs*
• 1/4 cup grated fresh Parmesan cheese
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons fat-free milk
• 2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
• parchment paper 

Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on a baking sheet lined with parchment paper. Bake for 30 minutes or until browned and crisp. Serve immediately.

*Use corn flake crumbs for GF version.

Enchilada Casserole

2 cup cooked, shredded chicken (I just toss a few chicken breasts in the crock pot in the morning to cook)
1 can diced tomatoes, drained (15 oz)
1 can black beans, drained (15oz)
1/2 a brick of cream cheese
2 cup shredded cheese
3 tortillas


1. Mix the chicken, tomatoes, beans, and cooking crème in a bowl. Combine well.
2. Place a 1/3 cup mixture on bottom of a pie plate or 8X8  freezer pan.  I buy the foil ones. Top with 1 tortilla.
3. Top tortilla with chicken mixture and cheese. Repeat layers and end with chicken mixture on top and top with last bit of cheese.
4. Double wrap in heavy aluminum foil to prevent freezer burn.  Label.
Cooking Instructions: Thaw and bake uncovered at 350 degrees 30 minutes or until heated through.

Credit:  Joyful Momma's Kitchen

Goulash

1lb ground beef or sausage
1 can tomato soup
6 oz can tomato paste
2 cups uncooked elbow macaroni  (I used whole wheat noodles)
2 Tbsp Italian seasoning (more to taste)
1 can (15oz) corn, drained
1 tsp garlic powder
1 tsp onion powder
1-2 cups shredded cheese (depending on your “cheesiness” preference)

1. Brown Ground beef with onion powder and garlic powder.  Drain.
2. Cook noodles according to package, drain
3. In a large bowl, combine soup, tomato paste, Italian seasoning, noodles and ground beef.  Stir in corn.
4. Transfer to an ungreased 8X8 freezer baking dish and top with cheese.  I buy the foil pans.  Easy peasy and you wont be missing a pan while this meal is in the freezer waiting.
5. Cover with foil.  I like to use heavy duty foil and double wrap it to prevent freezer burn.  Label and freeze.
Cooking instructions: Thaw and bake uncovered at 350 degrees for 30-40 minutes until heated through and melted cheese.

Credit: Joyful Momma's Kitchen 

BBQ Nachos

This one is stolen from a friend who copied the concept of an appetizer from Green Mill.  They are a tasty alternative to the standard mexican dinner, which we seem to eat often!


BBQ Nachos

Ingredients:
-Shredded chicken mixed with bbq sauce or BBQ lentils
-Tortilla chips
-Shredded cheese
-Black beans
-Onion, white or green, diced
-Rotel tomatoes
-Guacamole, sour cream, and Salsa for serving

1.  Line a cookie sheet with foil, then chips.
2.  Spread bbq chicken or lentils over chips.
3.  Sprinkle black beans, onions, tomatoes, and cheese over the whole sheet.
4.  Put the sheet under the broiler for 1-3 minutes until cheese is melted.  Watch them carefully so your chips don't burn! 
5.  Enjoy with guacamole, sour cream, and/or salsa.

Chicken and Wild Rice Salad

This recipe is straight-up stolen from some girlfriends, but it's been shared so many times I'm including it here.  Mostly for my own sake so that I remember it and think to make it!  This is a great recipe for the rest of that rotisserie chicken you have left over.


Chicken and Wild Rice Salad

Ingredients:
3 c cooked wild rice
1 c chopped celery
1 c red bell pepper
1/2 c green onion
2 c mayo (sub plain yogurt)
1/2 tsp dry mustard
1 tsp celery salt
2-3 c chicken
2 c red grapes

1.  Mix and enjoy!

Summertime Oatmeal

A friend served this up for breakfast this weekend and I fell in love!  What a great summertime alternative to the overnight oatmeal that I make so often.  I've seen recipes similar to this in the past, and apparently it is commonly known as Swiss Oatmeal or Muesli.  I never, never, NEVER would have thought I would be a fan of cold oatmeal, but low and behold, it was delicious!  I'll be making this often, how about you?

Summertime Oatmeal

Ingredients: (for 1 serving, multiply as needed)
1/2 c. of Old Fashioned oats
water
honey or agave (omit if using flavored or sweetened yogurt)
2 spoonfuls of plain yogurt



Possible mix-ins:
Craisins
Currants or Raisins
Banana diced
Apple diced
Nuts or seeds
Peanut or almond butter
Get creative, the list goes on . ..

1. The night before, place oats in a bowl. Cover oats just below the top with water. Refrigerate overnight.
2. In the morning, drain the water if necessary.
3. Combine ingredients into the oats—yogurt, honey/agave, and mix-ins of your choosing. Stir.
4. Eat and fall in love.

Credit:  The Faux Martha blog