Grilled Chicken Parmesan Sub with Eggplant

WOW.   My husband amazed us again with this latest kitchen creation.    Most delicious sub I've ever had and healthy too!  He's so creative lately and I am NOT complaining.   Even my kids gobbled this up.   So flavorful and delicious.   And all of the main ingredients came to less than $12 (excluding the things we always have on hand like EVOO & italian seasoning).

Ingredients:
1 package of boneless skinless chicken breast tenderloins
4 six inch sub rolls from the bakery department of your local store (ours were $.50 each)
1 package part skim Mozzarella Cheese (or 1/4 lb if buying from a deli)
1 medium eggplant, peeled and cut in 1/2" slices
1 small jar of Prego marinara sauce (or your own favorite)
1 TBS EVOO
2 TBS italian seasoning


1.  Heat grill to medium- high heat.

2.  Pour the EVOO in the smallest bowl you have.   Add 1 TBS italian seasoning and stir to mix.

3.  Lay out the eggplant slices on a plate.   Lightly brush each piece with a little of the EVOO / Italian Seasoning mix.

4.  Sprinkle the chicken tenderloins with the other TBS of italian seasoning.

5.  Add chicken & eggplant to the grill.

6.  Meanwhile, heat oven to 350 and put the marinara sauce in a small pan on the stove on low-medium.  

7.  Gently turn the eggplant over after a few minutes.  Be careful not to let overcook.  A few minutes on each side should be good enough.   When chicken is thoroughly cooked, transfer to a plate.  Allow to cool for 2-3 minutes and then slice the tenders into 2-3" chunks.  Then slice the eggplant pieces in half.  The eggplant should be soft, but not mushy if cooked correctly. 

8.  Cut the sub rolls in half with a bread knife (be careful not to cut all the way through).   Add a few pieces of chicken and eggplant to each roll.   Then stuff in 1/2 piece of cheese each.   Add 1-2 TBS of the sauce on top (more or less to taste preference), then add another full piece of cheese on top.   Place the sub rolls against the outer edge of a baking pan to keep them upright.   Put in oven for 3-5 minutes but WATCH CLOSELY.   You just want the cheese to melt.   Enjoy! 

Grilled Eggplant & Mozzarella Sandwich with a Balsamic Reduction

I don't have a picture of this latest creation but just imagine yumminess.... oozing out on a roll.  

We love eggplant and it's cheap to buy this time of year from local farmers so we decided to use some in a sandwich.   We were trying to imitate a sandwich we had from a local deli but they fry their eggplant and we didn't want to do that.  However, you certainly can if you prefer.  You can toss with some breadcrumbs and saute it to make it extra crispy.  

Ingredients:
1 medium - large eggplant, washed and cut into 3/4" slices (leave skin on)
1 ball of fresh mozzarella (sliced 1/2" thick)
1 jar of roasted red peppers, sliced thin
1/4 onion, sliced
1/2 TBS EVOO
Dash of salt
3 cups balsamic vinegar (which will be your balsamic reduction sauce)
3-4 sandwich rolls or bread of your choice (or foccaccia bread is AMAZING)
optional:  2 TBS pesto


1.  Slice up your mozzarella several hours before starting to drain out the moisture.  You don't want a watery sandwich and that cheese is full of moisture.   Slice it and place on a plate of paper towels with additional paper towels on top and then refrigerate for 2-4 hours before using. 

2.  Use a small pan and coat with a little EVOO.  Heat on medium-high.   Once warm, add the onion and sprinkle with Italian seasoning.   Stir well for 3-5 minutes until tender-crisp. 

3.  After slicing up your eggplant, lay out on a plate and sprinkle with a TINY bit of salt on each piece (it helps to dry out the eggplant a little).  

4.  Preheat a small stove burner to medium high heat.   Add the balsamic vinegar to a small sauce pan.   Once the stove is heated, add the pan.   Wait for the bals vinegar to boil slightly.  Start stirring with a whisk.   Turn the stove down enough to just keep it simmering, but not a high boil.  Stir every minute or so.   Once the sauce starts to thicken up, stir more frequently to keep it from burning then remove from heat.   The whole process should only take 3-5 minutes.   Immediately pour the bals vinegar (which should now be very very dark & very thick, almost a syrup consistency) into a separate container.   Some people like to add a dash of sugar or herbs to the bals reduction at this point.  We kept ours as is but make it to taste.  

5.  Preheat grill to medium heat.  Once heated, add the eggplant and cook 3-4 minutes on each side.  You have to be careful not to overcook or else the skin will get crispy and the inside will get mushy.

6.  Add the rolls (or bread) on the top shelf of the grill to slightly brown.  Will only take a few seconds to be done.

5.  Assemble the sandwich as follows: 
One slice of eggplant, one slice of mozzarella,  a second slice of eggplant, (optional to add more mozzarella here too), then add 1 TSP of the roasted red pepper and onion, then drizzle with the balsamic reduction, top with other piece of bread.    (optional to spread a little pesto on the top layer of roll).  Enjoy!

Mango Shrimp Salad Wrap

My husband came up with this recipe.   It was unbelievable.  I never wanted it to end.  So light and refreshing. Perfect summer dinner.   We served it with a side salad.  It does take a little more time to prepare than we normally do for dinners so I can't call this "quick & easy" but it's worth it. Trust me!  (This recipe makes 4 tortillas). 

Ingredients:
1/3 cup low fat sour cream
1/3 cup low calorie mayo
1/4 cup fresh basil - chopped
2 TBS fresh chives - chopped
1 TBS fresh mint - chopped
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
1 TBS lemon juice
1 cup baby spinach
1 1/2 pound large gulf shrimp in shell, peeled and deveined
2 large ripe mangos, peeled and cut into 1/2" slices
4 Tortillas (we used the whole wheat ones)


1.  Put sour cream, mayo, basil, chives, s&p in a blender until the mixture is smooth.  It should be a pale green color when done.

2.  Heat a nonstick pan on medium - high heat.  Once the pan is warm, add the shrimp.   Let them cook for several minutes on each side until done.  Make sure the shrimp are fully cooked or else they will be mushy after the next step.   


3.  Immediately transfer the shrimp to a bowl of ice water for 2-3 minutes.  Then drain well and pat dry.  Cut the shrimp into large chunks. 

4. Add the shrimp to the dressing you made in the blender.  Stir to combine. 

5.  Turn a stove burner on med - high heat.  Add one tortilla at a time directly to the burner, turning over & over with tongs until it's pliable and has a few "grill" marks.  Usually 30 seconds on each side.

6.  Divide the baby spinach to each tortilla, arranging it across the middle.  Then divide up the mango on top of the spinach.   Top with the shrimp salad.   Roll up the wraps & cut in half.    Enjoy!

Homemade Chicken Noodle Soup (grandmom's recipe)

This recipe has been in my family for years.  We love it.  Easy to make too.  My kids beg for this soup all year long.  I use a rotisserie chicken from my local store for the meat.  Only $5 and the meat is very flavorful, plus it makes it easier!   However, you can cook your own chicken, just shred it after it cooks.   You can also make your own chicken stock if you prefer.  I serve the soup with warm rolls.

Ingredients:
1 package egg noodles extra broad (you can use any kind of noodle you like)
1 Rotisserie chicken (pull all the white meat out and shred loosely)
1 large container Swanson's Chicken Stock Low Sodium
1 large container Swanson's Chicken Broth Low Sodium
2 cups water
1 1/2 cups tomato sauce (I usually use a bit more but that depends on taste preference)
4 celery stalks, diced
4 large carrots, diced
2-3 TBS italian seasoning (more or less to taste)
1-2 TBS black pepper (more or less to taste)
1/2 teaspoon kosher salt (more or less to taste)


Turn stove on medium-high heat.  Add 1/2 cup chicken stock to a large pot.  Add the diced celery and carrots.   Add 1 teaspoon italian seasoning.   Stir well.   Saute lightly for 5-8 minutes or until the veggies are tender. 

 Once the veggies are tender, add all of the shredded chicken, water, the remaining chicken stock &  chicken broth.    Add the black pepper & kosher salt and 1 TBS italian seasoning. Stir well. 

Meanwhile, cook the noodles according to directions.  Drain well.

Turn the chicken broth up to medium high and let simmer for 8-10 minutes or so.   Stir occasionally.
Turn down to low and add the tomato sauce.   Stir well.  Let cook for at least 20-30 minutes, stirring occasionally.  Turn heat to very low. 

Add s&p & seasoning to taste. 

Add the noodles and stir well.   Let cook on low for at least 30-45 minutes, stirring occasionally.   Make sure the heat is very low.  I prefer to let it all simmer for at least a full hour if not more but that all depends on the time you have!  

Serve with warm bread.  Enjoy! 

Baby Potatoes with Tomato Corn Saute

It's only May and I'm already sick of some of my stand by traditional spring/summer side dishes.  I like easy and quick sides.  I found this recipe in a Cooking Light Magazine and went with it.  I changed a few things around to make it more kid friendly and they LOVED it.  My son had 3 helpings!  Healthy and easy, definitely going to be a staple in this house from now on. 

Ingredients:
12-15 baby potatoes (we used red potatoes)
1 TBS EVOO
1 1/2 cup fresh corn kernels (or one can - drained well)
1 garlic clove (we used minced)
1/4 tsp salt
1/2 tsp black pepper
1/2 tsp Mrs Dash salt free table seasoning
1 cup cherry tomatoes - halved
1 ounce grated parmesan cheese

1/4 tsp crushed red pepper flakes (OPTIONAL) .

1. 1. Place potatoes in a medium saucepan; cover with water. Bring to a boil. Cook 10 minutes or until tender; drain well.
2. 2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic. Let heat for 2-3 minutes
3. Add corn, salt, pepper, and Mrs. Dash seasoning.   Let simmer for 2 minutes.
4. Turn heat to low-medium.
5. Add the potatoes and tomatoes, stir well.    (Add s&p to taste. ) 
6. Let simmer for 3-4 minutes, stirring often. 
7. Serve warm with grated parmesan cheese on top (or red pepper flakes if you prefer).

Crockpot Beef Burritos

This beef is absolutely delish. It only requires a few ingredients and is full of flavor. We love using it in burritos (they rival Qdoba and Chipotle) but it would also be great in quesadilla's or tacos!

Ingredients:
1 London Broil or top round roast (about 2 lbs)
1 diced onion
4 garlic cloves, minced
2 tablespoons whole peppercorns
2 tablespoons apple cider vinegar
2 (8 oz) cans tomato sauce
1 chipotle pepper in adobo sauce – I use 1 or 2 peppers (It’s in a can.)
1 ½ teaspoon chili powder (optional - I omit to keep it kid friendly)

You will also need:
Whole wheat burrito sized tortillas
Anything else you like on burritos –  black beans, sour cream, cheese, lettuce, tomatoes, guacamole etc.

We also like to add Cilantro Lime Rice to our burritos. All you need to do is make some white rice and add lime juice, cilantro, and salt.


Directions:
Dump all of the ingredients into the crock pot and cook on high for 4-5 hours or low for 6-7 hours. I usually throw my beef in while it is frozen and it takes about 8 hours on low.

When the meat is cooked, you will need to strain the juices and add the juice back to the slow cooker. (You want to remove the peppercorns and onions.) Shred the meat and add back to the juice in the slow cooker for about 30 minutes.

recipe courtesy of www.savingyoudenero.com

Roasted Vegetable Macaroni and Cheese

Loaded with veggies, no butter cheese sauce - It's hard to believe this mac and cheese could be good. It wasn't good though - it was AMAZING. Zachary had 3 helpings and said it was the best mac and cheese he has ever had! I felt good fixing this for my family since it was loaded with veggies, whole grain noodles and the cheese sauce wasn't full of awful ingredients! This will definitely become a staple in our house!

Ingredients:

1 cup broccoli florets, chopped into small chunks

1 red pepper, diced

1 yellow squash, quartered and diced

10 baby carrots, sliced thinly

2 cups whole wheat pasta (elbow macaroni, rotini, penne, etc.)

1/4 cup extra virgin olive oil

1 garlic clove, minced

3 Tbsp. all-purpose flour

1 1/2 cups milk (I use 1%)

2 cups (8 oz.) Sargento® Shredded Sharp Cheddar Cheese

1/2 tsp. crushed red pepper flakes (optional)

1/2 tsp. cayenne pepper (optional)

Salt and pepper, to taste

2 Tbsp. panko breadcrumbs (I used whole wheat bread crumbs)

Directions:

Preheat oven to 400 degrees F. Set a medium pot of salted water to boil. Prepare a large baking sheet by lining with aluminum foil and coating with a little olive oil or nonstick cooking spray.

Toss broccoli, red pepper, squash and carrots onto the baking sheet. Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside.

Once water is boiling, lower heat slightly and add pasta, cooking according to package instructions. Drain and set aside.

Meanwhile, heat oil in a large skillet over medium heat. Once hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until well distributed and melted.  Add salt and pepper. Add macaroni and vegetables.

Place mixture in a large casserole dish and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500 degrees) for 3-4 minutes, or until the top is golden brown.


We added red pepper flakes to ours at the table to keep it kid friendly. Yum!

recipe courtesy of http://www.thecomfortofcooking.com/2013/02/spicy-roasted-vegetable-macaroni-and-cheese.html
Comfort of Cooking