Broiled Eggplant with melted Pepper Jack Cheese

Hey everyone! Summer is officially over Fall is here and I am back in the kitchen. I have been researching ways to make my meal prep time even smoother than normal for me and my family. Luckily I follow some amazing women who are doing just that, some prep meals for a whole month! I will be sure to share what tricks and tips I learn with you.
In the meantime I have found another love on Netflix...Luke Cage!!! This is what I eat as I watched.

Thursday's Treat...Broiled Eggplant with melted Pepper Jack Cheese!

Ingredients:
-eggplant
-olive oil
-cheese
-balsamic vinegar
-salt
-lemon pepper
-oregano
-Sazon Tropical (or any fav herbs)

In a large boil add 1 1/2tbsps of Balsamic Vin, 3tbsps of olive oil, 1/4tsp of oregano, pinch of salt, lemon pepper to your liking, Sazon Tropical to your liking. Mix well and set aside. Take 2 large eggplants cut in half then slice again in 1/4 or 1/2 inch pieces depends on how many you are serving and with your cooking brush coat the eggplant or just dip in the mix. Make sure both sides are coated evenly. Using your baking tray spray Pam or whatever non stick method you use and lay pieces out evenly. Set broiler for 6 minutes turn and set for another 4 minutes this time adding a small slice of your favorite cheese I used Pepper Jack. When cheese begins to bubble shut off and remove. Allow lite cooling and serve with salad Delish! Great new show and happy tummy enjoy :)

Always stress free xo,

Mari 

Wheat Pasta & Sautéed Eggplants

Happy Thursday! 

Getting back into the swing of things in my kitchen and put this together the other night after a long day of errands. I realized I over did it on the sugar this past Summer so now have to get back on my clean eating train and really stick to better choices.

Quick veggies and things that add fiber to your diet is an awesome way to start "cleaning" the pallet as they say.

Thursday's Treat...Wheat Pasta & Sautéed Eggplants!

Ingredients: 

-wheat pasta

-eggplants

-sweet peppers

-scallions

-salt

-Adobo

-garlic powder

-olive oil

In a large bowl take 2 medium eggplants wash and cut into cube size, 5 small sweet peppers chopped to your preference size, 2 medium scallions chopped add pinch of salt, 2tbsps of Adobo, 1 1/2tbsps of garlic powder, 2 tbsps of olive oil coat everything very well set aside. Heat a large skillet on medium adding 1 1/2tbsps of olive oil again and add veggies when skillet is ready. Cover and cook for 10 minutes.

Ten minutes in cook your pasta as you normally would, it could be any type of wheat pasta I used the spiral shape this time. I used half a bag so I can have left overs. As that cooks turn your veggies if tender done if not cook for another 10 minutes and your down.

Serve over your pasta add some herbs or grated low fat cheese if you wish, Delish!

Now I must be transparent and say that wheat pasta is an acquired taste. It takes some time to adjust to texture it is not like regular pasta but as with anything once you find a recipe that works for you if it helps incorporate healthier choices you can totally do it. If you have a trick you can share I'd love to hear. I am still working on Brown rice...that's a tough one for me.

Enjoy!

Always stress free xo,

Mari

Penne w/ Eggplant & Tomatoes

Good Morning everyone! I found this recipe online and tweaked it to fit what I had available last night so here's my share.

Thursday's Treat...Penne w/ Eggplant & Tomatoes!

Ingredients:
-penne pasta
-eggplant
-plum tomatoes
-olive oil
-garlic
-Parmesan cheese

6 servings

Cook pasta as normally would I did 1 whole box of small Penne on med heat for 10 minutes. As that cooked I cut 1 large Eggplant into slices than into 1/4 pieces, 2 handfuls of small plum tomatoes cut in halves and set aside. When my pasta was done I removed from heat reserved 1 cup of the pasta water and drained rest and transferred to a large bowl. I wiped down the skillet added 1/4 cup olive oil to medium heat when hot added the chopped Eggplant and cooked for 8 minutes, sprinkled 2 tbsps of garlic powder added the tomatoes mixed and covered cooked for 7 minutes or until tomatoes softened. Add your pasta back to skillet mix add some of reserved water mix again and done. I reserved cup just in case but you don't need to use the whole cup. Use enough to avoid dryness.
I served and added some Parm cheese on top, done delish, enough for 5 people and some leftovers Enjoy!

Always stress free xo,

Mari

Eggplant Pizza

Hey! Hope everyone is doing well. I wanted to share a quick recipe I came across a short time ago and wanted to try. I just grabbed what was in the fridge and went to work.

Thursday's Treat...Eggplant Pizza!

Ingredients: 

-eggplant

-pasta sauce

-mozzarella cheese

-plum tomatoes

-parsley

Cut 2 small Eggplants circular side about 1/2 inch thick each piece. Spray PAM or drizzle some olive oil in a baking sheet and lay out the pieces. Bake for 20 minutes at 400 degrees. Remove and add 1 tbsp of pasta sauce to each slice followed by 1 tbsp mozzarella cheese shredded or small cube and a slice or 2 of a plum tomato. I sprinkled some parsley for added flavor. Returned to my toaster oven set to broil for 12 minutes done. Super easy super fast and delish!!! All the greatness of a Pizza without the heavy bread. Enjoy!

Always stress free xo

Mari 

Roasted Eggplant

Happy Thursday!

So have any of you taken the 6 hr defensive driving course? OMG!!! I must confess that when I first began to drive I paid $60.00 for the certificate. It was a three year discount I was in heaven. Then when it came time to renew I had no choice but to actually take the online class. I don't remember it being this painful and long. I was falling asleep on my dinner table for the first part the other night. Yes you can stop and go back but there is soooooo much information covered that if you aren't good at retaining info you are in bad shape.

I got 80% on the first part , 100% on the second and this dish came with my third part...I sat for 3 1/2 hours on this part geez. I was not in the mood for cooking so I just whipped this quick treat for myself.

Thursday's Treat...Roasted Eggplant!

Ingredients:

-eggplant

-olive oil

-salt

-pepper

-adobo

-lemon juice

Take 1 large Eggplant slice 1/2 inch pieces circular then 1/4. In a large bowl add 3 tbsps of Olive oil, 1tbsp lemon juice, pinch of salt, 1tsp pepper, 1/2tbsp adobo or your fav seasoning mix together make sure all your pieces are coated thoroughly. I sprayed Pam on my bake tray and laid the pieces out turned toaster oven to 400 for 30 minutes.

Tasty quick and healthy super fast clean up. I started this section at 6pm finished at 9:30pm with a mini break in between. I took over 113 pics as notes and test was just 5 questions!!! I got 100%. I hope to finish tonight and get my discount and put this behind me for another 3 years.

Enjoy, Always stress free xo

Mari

Baked Eggplant W/ Cheese and Shrimp

Happy Thursday! I thought I had shared this with you last week my bad. My days are all starting to blend. I wrote this last Tuesday, hope you enjoy :)

Hey loves, so my lil mama will be officially going away for the first time on her very own vacation. No parents all her doing and planning. She is headed to Montreal for a few days. So as a bonding meal to chat and share I decided to make this dish. I am continuing to enjoy this summer as best I can as well so after my meal prep I'll be off on a nice walk. I got home at 5 tonight so was able to invest more time in the kitchen which this meal actually needed. It's about an hour start to finish but I think worth it. If someone has easier way to handle the Eggplant please let me know I prefer 30 minutes or less.
Ok here we go....

Thursday's treat Eggplant w/Cheese and Shrimps!
ingredients:
-Eggplant
-shrimps
-pram cheese
-salt
-pepper
-parsley
-olive oil
-onions
-all purpose flour

Use 1 large Eggplant cut into slices pat down with a paper towel to remove moisture. Some people use salt and papers towels routine I think it's way to much effort involved. I pour 1/3 cup of flour in a bowl, turn heat on medium use a large skillet and add 2 tbsp of Olive oil. I dip my slices in the flour on both sides and when oil is ready I place a few pieces at a time till lightly golden each side about 4 minutes each. This is the part I didn't like because it's time consuming. Eggplants tend to soak up the oil and I ended up having to drizzle more oil several times.

While the Eggplant cooked I turned toaster oven on bake @400. In a separate bowl I mixed 1 cup of baby salad shrimps (you can use what you like), 1/4 tsp salt, 1/4 tsp pepper, 1/3 cup onions (I prefer red), 1 tbs of Parm cheese. Mixed well and set aside. I sprayed a baking sheet with Pam and removed my Eggplants from skillet.

I placed them on bake sheet, took a spoonful of my Shrimp mix and placed in the center. I baked these for 20 minutes. Once done I set them all on a plate, cut up some Avocados on the side. Can you tell we love these things for real lol.
I served mine with some extra Parm cheese and sprinkled some parsley but you can tweak to your preference.
It wasn't quick but sure was yummy. We chatted, laughed and caught up on our PLL finale lol.
Enjoy!

Always stress free xo.

Mini Eggplant Parm

Thursday's treat!!!

I love my toaster oven, such a life saver when I get home and don't want much fuss.

Here is another go to meal we enjoy and this time I am using mini Eggplants!!

Ingredients:
-mini Eggplants
-eggs
-breadcrumbs (this time I used Italian seasoned one but it can be plain)
-pasta sauce
-Parmesan cheese
-Mozzarella cheese

Turn toaster oven knob to bake as the temp is rising take 2 small or medium bowls out in 1 mix your eggs in the other pour out your breadcrumbs. The amount varies with number of people. I used 2 eggs for 2 mini Eggplants and 1 cup of breadcrumbs.
Dip in the eggs, dip in breadcrumbs, shack off excess and place on tray.
Heat for about 20 minutes and remove.

While that's going on I tend to start cleaning up so nothing piles up on me and when my dinner is done all I have to do is clean what's left of what I used and I'm out the kitchen.

After 20 minutes I remove tray, set the Eggplant aside for quick minute while I spread sauce on tray and re-lay the slices out.
I add the Mozzarella, sprinkle the Parm cheese and a little extra sauce and place tray back in the toaster oven for another 15 to 20 minutes while cheese is melting nicely.

When I see the cheese has melted and my Eggplants have some nice coloring I remove and serve.
Sometimes I also sprinkle some parsley on top but I say whatever you like and want to try go ahead and do!!!

I find that using the smaller Eggplants saves time and money. Sometimes the bigger ones are too much for a smaller group of people and it goes to waste. They aren't as quick to make and take a little more time to prepare.

Fun in the kitchen, quick and easy enjoy!!

Always stress free xo