Greek Eggplant Casserole

Original recipe here: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=99091

Ingredients

	3 spray(s) olive oil cooking spray
	2 medium uncooked eggplant(s), peeled and cut lengthwise into 1/4-inch-thick slices
	3/4 tsp table salt
	1 pound(s) uncooked extra lean ground chicken breast   (I used ground beef)
	1 cup(s) (chopped) uncooked onion(s), sliced
	2 clove(s) (medium) garlic clove(s), minced
	2 Tbsp parsley, fresh, chopped
	1/3 tsp dried parsley
	1/3 tsp chives, dried
	1/3 tsp dried tarragon
	1/4 tsp ground cinnamon
	1/4 tsp ground nutmeg
	1/2 tsp table salt
	1/2 tsp black pepper, freshly ground
	28 oz canned diced tomatoes
	2 Tbsp canned tomato paste
	6 oz grated Parmesan cheese, (about 3/4 cup)

Instructions

• Preheat oven to 350ºF. Coat a 9 X 13-inch baking pan with cooking spray.
  
• Place eggplant slices on paper towels and sprinkle with 3/4 teaspoon of salt; let stand 20 minutes to draw out moisture.
  
• Meanwhile, coat a large nonstick skillet with cooking spray; set pan over medium-high heat. Add chicken; cook until browned, breaking up meat as it cooks, about 5 minutes. Add onion and garlic; cook, stirring often, until onion is soft, about 3 minutes more. Add fresh parsley, dried herbs, cinnamon, nutmeg and 1/2 teaspoon each of salt and pepper; stir to coat. Cook until herbs and spices are fragrant. about 1 minute.
  
• Add tomatoes and tomato paste; bring to a simmer. Reduce heat to low and simmer, uncovered, until sauce thickens, about 15 minutes. Transfer mixture to a large bowl and set aside.
  
• Off heat, coat surface of same skillet with cooking spray; set pan over medium-high heat. Wipe salt from eggplant slices with paper towel and add eggplant to hot skillet. Cook, until golden brown, about 2 minutes per side.
  
• Arrange half of eggplant slices on bottom of prepared baking pan, slightly overlapping pieces to cover entire surface of pan. Top eggplant with chicken mixture; top with 1/4 cup of grated topping. Top with remaining eggplant slices and remaining 1/2 cup of grated topping.
  
• Bake until top is golden brown and filling is hot, about 45 minutes. Let stand 10 minutes, slice into 8 pieces and serve.

Tropical Chicken

Recipe from: http://glutenfreegoddess.blogspot.com/2007/12/chicken-tropicale.html

Chicken Tropicale Recipe

Here's a slow cooker recipe perfect for this time of year. Assemble it ahead of time and the house will smell so breezy-island fabulous you'll want to invite friends over to party. The word festive comes to mind.

Ingredients:

A dab of olive oil, as needed
4 split happy free-range organic chicken breasts
Sea salt and ground pepper, to taste
1 Bermuda red onion, chopped
5 cloves of garlic, chopped
2 zucchini squash, cut into half moons
1 large red pepper, cored, cut into chunks
1 15-oz can pineapple chunks with juice
2 cups organic chicken broth
1 teaspoon cumin
1-2 teaspoons curry- mild or hot, to taste* (I used red curry)
1-2 teaspoons paprika (I'd love to try smoked paprika)
Crushed red pepper flakes, to taste
2 teaspoons organic brown sugar, or raw organic agave nectar

Later:

1 14-oz can coconut milk
1/2 cup sliced black olives
Juice from 1 large, or two small, limes

To serve:

2 1/2 to 3 cups cooked brown rice
Silvered almonds, if desired

Instructions:

Drizzle a touch of olive oil in the bottom of the slow cooker.

Rinse chicken breasts in cold water and pat dry. Place in the bottom of the slow cooker. Season with sea salt and ground pepper. Add the onion, garlic, red pepper, and pineapple chunks with juice.

Add the broth, spices, and brown sugar or agave.

Cover and cook on low or high- your choice- according to your slow cooker's instructions for cooking chicken and vegetables.

A half an hour before serving, add the coconut milk, sliced olives, and lime juice; stir a bit.

Cover and heat through for 20 to 30 minutes.

Serve- with all the broth- over hot cooked brown rice.

I served this with Pomegranate Glazed Green Beans & Portobellos. Tasty.

Serves 4.

Karina's Notes:

• Serve topped with fresh chopped cilantro, if you like.

• Serve with slices of avocado.

• Season this dish according to your own taste buds. I like to heat things up, so I use lots of spice.

Read more: http://glutenfreegoddess.blogspot.com/2007/12/chicken-tropicale.html#ixzz1xyP3akCH

Breakfast Casserole Muffins

Recipe from:  http://www.cdkitchen.com/recipes/recs/1682/Breakfast-Casserole-Muffins98098.shtml

Breakfast Casserole Muffins
CDKitchen http://www.cdkitchen.com
Serves/Makes: 24    |   Difficulty Level: 3    |   Ready In: 30-60 minutes

Ingredients:
1 pound sausage, browned and drained
6 eggs
1 cup Bisquick baking mix
2 cups half and half 
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups grated cheese

Directions:
Place drained sausage evenly in muffin tins which have been lightly greased. Mix eggs, Bisquick, half-and-half, salt and pepper together. 

Pour evenly over the sausage. Top with grated cheese. Bake for 25 minutes at 350 degrees F. 

Optional: While browning sausage, you can add some onions, green peppers and mushrooms. Also, bacon or ham can be substituted for sausage.

Recipe Location: http://www.cdkitchen.com/recipes/recs/1682/Breakfast-Casserole-Muffins98098.shtml
Recipe ID: 68971
Nutrition:
per serving: 182 calories, 15g fat, 4g carbohydrates, 7g protein.


This recipe is from CDKitchen http://www.cdkitchen.com

© 1995-2012 CDKitchen, Inc.

Beef Orzo Skillet

Recipe from: http://www.cozi.com/live-simply/recipes/beef-orzo-skillet

Prep time: 30 min Cook time: 30 min Servings: 6

Ingredients

• ½ tsp salt
• 1 lb ground beef
• 1 onion, finely chopped
• 2-4 cloves garlic, minced
• 1 can (14.5 ounce) diced tomatoes ( I use the garlic, basil, oregano flavor)
• 1½ cups beef broth
• 1 tsp minced fresh oregano or ½ tsp crumbled dried oregano
• ¼ tsp pepper
• 8 ounces orzo pasta, dried (1 cup)
• 1 (10 ounce) package frozen chopped spinach, thawed
• ½-¾ cup grated Parmesan cheese

Preparation

1. Sprinkle salt into a 10 to 12 inch frying pan over medium-high heat. Crumble beef into pan and cook, stirring often, until meat begins to brown, 3 to 5 minutes.
2. Reduce heat to medium, stir in onion, and continue to cook, stirring, until onion is soft but not brown, about 5 minutes. Spoon off and discard excess fat.
3. Add garlic, tomatoes (break them up with a spoon) and their liquid, broth, oregano, and pepper. Bring mixture to a boil then stir in pasta. Reduce heat, cover and simmer gently until pasta is tender to bite, 10 to 12 minutes.
4. Meanwhile, squeeze as much liquid as possible from spinach. Stir spinach into pasta mixture just until heated through. Serve with cheese to add to taste.

Couldn't find Mom's recipe, but this was a delicious fill-in.


Recipe from: http://www.simplyrecipes.com/recipes/banana_bread/

Banana Bread

INGREDIENTS

• 3 or 4 ripe bananas, smashed
• 1/3 cup melted butter (used Earth Balance)
• 1 cup sugar (can easily reduce to 3/4 cup)
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour (I used gluten-free and it was still delish)

METHOD

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Yield: Makes one loaf.

Mediterranean Chicken Bake

Recipe from Karina at Gluten Free Goddess: http://glutenfreegoddess.blogspot.com/2006/09/karinas-favorite-baked-chicken.html

4 split organic free-range chicken breasts [skinless are fine]
Sea salt and gluten-free Lemon Pepper seasoning, to taste
1 14-oz can Muir Glen fire-roasted tomatoes with juice
3/4 cup of your Muir Glen pasta sauce
1/4 cup balsamic vinegar
1/2 cup red wine
6 cloves garlic, chopped
2 cups of thin pepper strips- mixed green, yellow and orange peppers2 large portobella mushrooms, sliced
10 to 12 grape or cherry tomatoes, halved
1/2 cup chopped black olives
2 heaping tablespoons capers
1/2 cup golden raisins
1 tablespoon dried basil
1 teaspoon dried oregano or marjoram

Preheat the oven to 350 degrees F.

Lightly oil a 10x13-inch baking pan with olive oil.

Wash the chicken in cold water and pat dry; season with lemon pepper; place in the baking dish.

In a mixing bowl, combine the remaining ingredients and pour over the chicken breasts.

Loosely cover with foil and bake until the chicken is no longer pink inside, anywhere from 30 to 45 minutes depending upon the size of the chicken breasts, etc.

Serve with brown rice, quinoa or mashed potatoes. Offer crumbled feta or goat cheese as a garnish.

Serves 4.


Read more: http://glutenfreegoddess.blogspot.com/2006/09/karinas-favorite-baked-chicken.html#ixzz1xdCfBqoi