Simple Pan Fried Turkey Cutlets with Pan Gravy

This dish is so quick and simple, only a few words are needed to describe it.  These turkey cutlets are so easy to prepare.  And, they are done in no time, about 20 minutes, prep included.  They are an answer for a quick, healthy meal to serve when you are pressed for time.  I prepared a simple vegetable on the side of sautéed summer squash and red peppers.

Enjoy!

Simple Pan Fried Turkey Cutlets with Pan Gravy

Serves 4 -   5

2 Tbls. Extra Virgin Olive Oil

¾ Tsp. Dried Thyme

½ Tsp. Dried Ground Sage

¼ Tsp. Onion powder

Salt and Pepper to taste
1 ¼ Lb. Turkey Cutlets; sliced at 1/4-inch thick or less

1 Tbls. Low-fat butter product

1 Tbls. Extra Virgin Olive Oil

2 ½ Tbls. Whole Wheat flour

10 ounces Chicken stock, fat-free and low-sodium variety

Heat 2 tablespoons of olive oil in a large non-stick skillet on medium-high heat.  In a small bowl, combine the thyme, sage, onion powder, salt and pepper; mix to combine.  Sprinkle both sides of the turkey cutlets with the spice mixture and rub to coat.  Place the cutlets in the pre-heated skillet and fry on each side for about 3 – 4 minutes.  Remove the cutlets from the skillet and set aside. 

Turn the heat down to low. In the same skillet, add low-fat butter and 1 tablespoon of olive oil.  To that add the flour and stir to incorporate, continue to cook over low heat for 2 or so minutes.  Add the chicken stock to the pan and stir until the flour is incorporated, then turn the heat up to medium until the gravy begins to bubble.  Continue to cook on medium until the gravy thickens, about 2 - 3 minutes, stirring often.

Plate the turkey cutlets and spoon the gravy over the top.

I served the cutlets with sautéed vegetables and a slice of crusty bread.

Grilled Chicken Fajitas with Grilled Salsa Verde

It is grilling time!  I just love the grilling season.  There are endless possibilities for the grill, from an appetizer, to a main course, and even a dessert. 

Whether you plan to make this for your family, or for an outdoor gathering at your home, this recipe is sure to please.  I must say, it will be hard to convince your family and guests the entire dish is homemade, and needless to say, very healthy.  For my Grilled Chicken Fajitas, I first marinate the chicken in a spiced yogurt and cilantro marinade.  The chicken will need to marinade for a minimum of 2 hours, or overnight.   And for the Salsa Verde…I grill all the fresh vegetables and then combine them in the food processor with cilantro, lime juice, and spices to make the most incredible salsa.  The salsa can be made a day ahead and simply heated in a small saucepan just before you serve it.  You might ask, why make my own Salsa Verde when this can be purchased in a jar at the grocery store?  To start with I am using the freshest ingredients I can purchase, and I am controlling the amount of sodium, and I can’t say enough about the flavor.  Finally, as an added touch, I made a simple guacamole to serve alongside the fajitas.

You will need to allow for prep-time when preparing this recipe, so please read the recipe and allow for the extra time.  Each person works differently in the kitchen, my prep-time may not be the same as yours, so I do not list the time.  But, there is no need for worry; almost everything can be made ahead of the time.

The flavor of cilantro is very prominent in this recipe.  Seeing that cilantro is in the parsley family, I would usually suggest flat leaf parsley as a substitute, but it just will not do here…it has to be cilantro.  The cilantro flavor is a necessary component in this dish.

 To convince those of you that are non-cilantro fans, I came across some interesting information about cilantro that just might cause you to try it.  You can use all parts of the plant, the leaves, roots, seeds and stems.  The cilantro leaves are rich in polyphenolic flavonoids.  It is known that flavonoids protect against allergens, and serve as an anti-inflammatory agent.  Flavonoids may reduce your chances of developing cancer.  In addition, cilantro can play an important role in removing heavy metals and other toxic agents from the body.  Cilantro helps insulin secretion and lowers blood sugar.  Another benefit of cilantro is that it can help to lower the bad cholesterol and raise the good cholesterol.  Vitamins found in cilantro are, Vitamin C, folic acid, Vitamin K, riboflavin, niacin, Vitamin A and beta-carotene.  Are these enough health reasons to convince you?

I never was one for writing recipes down, so this is new to me.  Let me help guide you through the steps in creating this amazing grilled dish.

1.      Prep the chicken for the marinade

2.      Make the chicken marinade

3.      Coat the chicken in the marinade and marinate in the refrigerator

4.      Make the Salsa Verde (can be made ahead and refrigerated until ready to serve)

5.      Make the Guacamole (optional), and refrigerate until ready to serve

6.      Grill the chicken

7.      Meanwhile, sauté the bell peppers and onions 

8.      Assemble the fajitas and EAT

Enjoy!

Grilled Chicken Fajitas with Grilled Salsa Verde

This will make 10 medium sized fajitas

2 Lbs. Chicken breast cutlets (they should be about one quarter inch thick)

1 ½ Large red bell peppers, seeds and ribs removed; sliced lengthwise into ½ inch strips

1 Large yellow bell pepper, seeds and ribs removed; sliced lengthwise into ½ inch strips

1 Large red onion, cut in half and sliced into ½ inch wide strips

2 Tbls. Canola oil

10 medium size flour tortillas, or whole wheat tortillas (or your favorite style)

Chicken Marinade Ingredients:

½ Cup Cilantro – stems included, roughly chopped

½ of a medium yellow onion, roughly chopped

1 Tsp. Lime zest

1 Tsp. Lime juice

4 Garlic cloves, peeled and roughly chopped

1/8 Tsp. Sea salt, fine grind

¼ Tsp. Ground black pepper

4 ½ Tsps. Ground cumin seed

4 Tbls. Plain Yogurt, Fat-free, Greek style (I suggest Fage Total 0%)

1 Tbls. Extra virgin olive oil

Rinse and dry the chicken with paper towels; place in a large zip top bag. 

To prepare the marinade, place all the marinade ingredients into a food processor.  Pulse until a smooth texture is achieved.  Pour over the chicken.  Squeeze the marinade onto each piece of chicken, thoroughly coating each piece.  Seal the bag and place in the refrigerator for at least 2 hours, but no more than 6 hours. 

Meanwhile, prepare the Salsa Verde

Salsa Verde Ingredients:

½ to ¾ Lb. (about 6 or 7) Tomatillos, husks removed, washed and cut in half

2 Poblano peppers

1 Large Yellow onion, sliced into ½ inch thick rounds (do not separate the individual rounds)

4 Large Garlic cloves, leave them in their skins – do not peel them

2 Tbls. Canola oil

½ cup Cilantro – stems included, roughly chopped

1 Tbls. Fresh lime juice

1/8 Tsp. Sea salt, fine grind

¼ Tsp. Ground black pepper

2 Tsp. Ground Cumin seed

1 Tsp. Hot sauce (or to taste)

¼ Cup Cold water, or more depending on your desired thickness

Coat with the oil, the tomatillos, Poblano peppers, onion slices and garlic cloves.  Place the coated  garlic cloves in the center of a piece of aluminum foil, fold the ends of the foil over and seal all open ends to create a small rectangular shaped packet.

Heat an outdoor grill on high to about 400 degrees.  Place the garlic packet, and all the vegetables on the grill.

The tomatillos should be placed on the grill cut side down until they begin to char, then turn them over to the skin side.  Remove the tomatillos when they are soft and the cut side (which should be up now) is bubbling. 

Carefully turn the onions once so as to grill the other side; remove when tender and nicely grilled. 

The peppers will take a bit more time; they need to char on all sides (turn to cook on all sides).  Do not worry as they begin to blacken, this adds to the flavor. 

Keep the garlic packet on the grill until the peppers have charred on all sides, then remove.  

Place all grilled vegetables, including the garlic packet, in a bowl and cover the bowl tightly with aluminum foil.  This will allow the vegetables to steam and cause the skin of the peppers to shrink away. 

Remove the foil cover from the bowl after about 15 – 20 minutes, taking care so that the peppers are cool enough to handle, gently peel the skin off with your fingers, then remove the stem end, and slice each peeled pepper lengthwise down the middle and remove the seeds. Place the peppers in the food processor.  Take the garlic out of the packet and slide each garlic clove out of its skin (discard the garlic skin) and into the food processor.  Add the onions and tomatillos, and any juice that may have accumulated in the bowl.

Add the cilantro, lime juice, salt, ground pepper, cumin, hot sauce, and the quarter-cup of water to the food processor.  Pulse until all is chopped finely; keeping it still a bit chunky.  At this point if you are making this ahead of time, you can transfer the Salsa Verde to a covered container and store it in the refrigerator.  Otherwise, pour it into a bowl, and set it aside until you are ready to serve the chicken fajitas.

Prepare the Chicken Fajitas:

Remove the chicken cutlets from the marinade (keep the marinade on the chicken when grilling) and place on a hot, 400 degree grill. Turn the chicken after about 10 minutes.  Continue to grill on the second side until the chicken is completely cooked, about another 8 – 10 minutes.  Remove to a plate until ready to serve.  Just before serving, slice the chicken cutlets lengthwise into ½ inch wide slices.

Meanwhile, heat the canola oil in a large 12-inch non-stick skillet.  Add the red onion to the skillet and sauté for about 5 minutes.  Add the peppers and sauté for an additional 15 minutes.

Warm your tortillas in the microwave by stacking them on a plate and cover with a dampened microwave-safe paper towel.  Place in the microwave and heat for about 1 minute or so.

To assemble, spread some Salsa Verde on a tortilla, add the sliced chicken and then top with the sautéed peppers and onions.  Either fold prepared tortilla in half or roll them. Repeat with the rest of the tortillas, or let each person create their own. 

I served this with brown rice tossed with a little lime juice, and a simple guacamole (see recipe below) on the side.

Simple Guacamole

1 Large ripe avocado, diced

3 Tsp. Fresh lime juice

2 Tbls. Plain Yogurt, Fat-free, Greek style (I suggest Fage Total 0%)

1 Tsp. Hot sauce

1 Roma tomato, seeds removed and diced into ¼ - ½ inch pieces

Salt and pepper to taste

In a small mixing bowl, combine the avocado and lime juice. Use a fork to mash the avocado, add the yogurt and hot sauce; mix to combine.  Lastly add the diced tomatoes, salt and pepper and mix gently to combine.

Cover and store in the refrigerator until ready to serve.

Spaghetti Egg Scramble For One - A Leftover Makeover

Tonight was dinner for one – me.  My choices were to either stop and buy something for myself, or make my own meal at home.  There are those days when the thought of buying a meal just does not appeal to me, so I opted for making my own. 

So, on my drive home I began to think of the leftovers I had at home.  Immediately I thought of the leftover spaghetti noodles I had from the meal the other night.  So spaghetti and eggs it is! There was a time when I used to make a dish with wide egg noodles and scrambled eggs.  It was one of those go-to meals when I needed something quick and simple.  Tonight I made it just a bit healthier.

For this dish I used leftover ingredients from the refrigerator.  The dish contains multi-grain thin spaghetti, onions, green bell pepper, eggs, non-fat plain yogurt, some low-fat Mexican blend shredded cheese and fresh basil leaves. 

The picture here does not do this dish justice.  I have gotten into the habit of taking a quick picture of the food I post in my blog, that I felt compelled to post it. 

 Spaghetti for one – Enjoy!

Spaghetti Egg Scramble

Serves 1

2 Tbls. Extra virgin olive oil (add more if you feel the spaghetti needs it)
2 Tbls. Sweet onion, diced
½ Green bell pepper, diced
Couple shakes of sea salt (fine grind)
Couple shakes of ground black pepper
1 Cup Cooked Multi-grain thin spaghetti noodles
2 Eggs (or egg substitute equivalent)
2 Tsp. Plain Yogurt, non-fat variety
2 Tbls. Mexican blend shredded cheese, low-fat variety
2 – 3 Small fresh basil leaves

Heat olive oil in an 8-inch non-stick skillet over medium heat.  Add the onions and sauté until translucent.  Add the green peppers, salt and sauté for about 3 more minutes, or until the peppers are tender.  Turn the heat down to medium-low; add the spaghetti noodles, and continue to sauté until the noodles are heated through and begin to turn a light golden brown color. 

Meanwhile, crack the eggs into a small bowl, add the yogurt, salt and ground pepper.  Wisk until all is completely blended.

Pour the egg mixture over the noodles, stir to cook the eggs.  At the very end, turn the heat off and add the cheese; stir to incorporate.

Immediately plate the spaghetti scramble.  With kitchen shears, snip the basil leaves (or with your fingers, tear the leaves into small strips) over the top of the spaghetti.

Grilled Fish Tacos with Mango Salsa and Avocado Cream

Fish tacos for dinner tonight!  A couple of years ago we went on a family vacation to the Outer Banks in North Carolina.  While there I was watching a local channel that highlighted area restaurants.  One restaurant they featured served fish tacos.  Not ever having one before, I wanted to go there and try them.  Needless to say, we went everywhere but!  After coming home I did get a chance to try them at various local restaurants.  Some fish tacos were good, some not so good, and some were very greasy because they were deep-fried.  So I decided to try to make them at home.  Of course, I find that mine are more flavorful and satisfying; why would I say otherwise (they really are!).

The fish I used for this recipe is Wild Alaskan Cod Loins.  You can use any other mild, but meaty, white fish.  I do not recommend tilapia as I feel it is not meaty enough and will just get lost with the other ingredients.  I marinate and grill the fish in a cilantro, sweet red pepper sauce.  The cod loins are grilled on an outdoor grill.  If you do not have an outdoor grill, an indoor grill pan would be fine.

Most restaurants serve the fish tacos with some sort of coleslaw, which I find really does not do much for the flavor.  In mine, I prepare a fresh mango salsa to over the top.  I have to admit, I do like the sweet tang the mango salsa brings to the tacos.  We used to eat our tacos with a dollop of sour cream.  So for this recipe, I wanted something healthier... I made an avocado, cilantro cream to dollop on the tacos. 

Now the mango salsa, I use a ripe mango, red onions, cilantro and sweet red bell pepper.  As for the mango, just some interesting factoids… (data below was copied from http://www.mango.org/mango-nutrition).  For more facts and benefits, visit www.mango.org.

• One serving of mangos provides 100% of your daily vitamin C and 35% of your vitamin A, both important antioxidant nutrients. Vitamin C promotes healthy immune function and collagen formation. Vitamin A is important for vision and bone growth.
• Mangos provide 12% of your daily dietary fiber. Diets low in fat and high in fiber-containing grain products, fruits and vegetables may be associated with a reduced risk of some types of cancer.
• Mangos contain over 20 different vitamins and minerals.
• Each serving of mango is fat free, sodium free and cholesterol free.
• Mangos scored 93 out of 100 on the recently introduced NuVal scoring system for overall nutritional quality.

Not only are these fish tacos healthy, they are extremely tasty and very satisfying.

Enjoy!

Grilled Fish Tacos with Mango Salsa and Avocado Cream

 Makes 5 – 6 tacos

½ Cup Fresh Cilantro (small stems are okay to use, as well)

½ Sweet Red Bell Pepper
1 Tsp. Canola oil
2 Tsp. Ground Cumin
1 ½ Tsp. Garlic powder
1/8 Tsp. Sea Salt, fine grind
1/8 Tsp. Fresh ground pepper
Juice of ½ fresh lime
1 Pound Cod Loins
5-6 Whole Grain Corn Taco Shells
Head Lettuce, sliced very thin

Note:  Prepare the salsa and avocado cream while the fish is marinating in the refrigerator, see recipes below.

Cilantro Marinade and Grilling Sauce:
Place the first 8 ingredients in a small food processor and continuously pulse until all is ground finely, and it has the consistency of a loose paste.

Rinse the cod under cold water and pat dry with paper towels.  Place the fish in a zip-top bag and pour the cilantro marinade over the fish, using the bag to gently move the marinade over the fish, coating them completely.  Set the bag in the refrigerator for 20 – 30 minutes – no longer than 30 minutes.  Then remove from the bag and grill immediately.

Note:  prepare the salsa and avocado cream while the fish is marinating in the refrigerator, see recipes below.

To grill the fish, lightly spray the grate on your outdoor (or indoor grill pan) grill with cooking spray, or wipe it down with a bit of canola oil.  I used an outdoor non-stick grill pan.  Then, pre-heated the grill to about 400 degrees.  Place the cod, marinade with the marinade sauce still on the fish, on the grill.  Grill for 6-8 minutes on the first side. Turn them over and grill for another 6 – 8 minutes or until the fish flakes easily with a fork.  

When the fish are done, remove them to a tray.  Use a fork to flake the fish into large chunks.

To assemble, place some chopped lettuce in the bottom of the taco shell, place the fish on top, then the avocado cream and mango salsa on the very top, pressing slightly into the cream. 

Mango Salsa

1 Mango, diced
½ Cup Sweet Red Bell Pepper, diced (about ½ half of a pepper)
2 – 3 Tbls. Red Onion, finely chopped
1 Serrano pepper, seeds and ribs removed; very finely diced (as small as you can dice it)
Zest of 1 lime
3 Tbls. Fresh Cilantro, finely chopped
1 Tbls. Canola oil

Combine all the ingredients in a small bowl, and mix thoroughly.  Cover the bowl and place in the refrigerator until ready to serve.

Avocado Cream

1(6-ounce) Container Plain Yogurt, non-fat Greek style

1 Small Ripe Avocado
1 Tsp. Fresh Lime juice
2 Tbls. Fresh Cilantro, finely chopped
Pinch of sugar
Salt to taste

Combine all the ingredients in a small bowl, and mix thoroughly.  Cover the bowl and place in the refrigerator until ready to serve.

Chicken Cutlets with Mushroom Gravy

This past weekend was so busy that I rushed to the grocery store with no menu plan for the week.  I purchased a few of the usual staple products and some items that were on sale.  And of course, not thinking through each of the nightly meals, I did not purchase everything I needed to prepare my meals.  So just the other night, I came home from work not knowing how I would prepare the chicken cutlets I had thawed in the refrigerator that day.  I did have mushrooms, onions and Fage plain yogurt in the refrigerator, and a can of low-fat cream of mushroom soup in the pantry.   Suddenly the light came on...chicken in mushroom gravy. 

I must say, this came out tasting quite good.  With a little cooking experience, one can concoct just about anything with a few basic ingredients.

One final note, if you do not have whole wheat flour in your pantry, do buy it.  It makes a great coating for just about anything you would coat in regular flour, and when used to thicken gravy, it blends seamlessly.  The wheat flour imparts a slightly nutty flavor to whatever you use it in.  I purchase King Arthur Unbleached Organic Whole Wheat Flour in a 2 pound bag – one of my pantry staples. 

Enjoy!

Chicken Cutlets with Mushroom Gravy

 Serves 5 – 6

 

Coating Ingredients:

1/3 Cup Whole Wheat Flour
1 Tsp. Mrs. Dash Original Seasoning Blend
¼ Tsp. Sea Salt, fine grind
1/8 Tsp. Ground black pepper
1 Packet Herb ox Sodium Free Chicken Bouillon

Chicken and Gravy Ingredients:

2 Lbs. Chicken Breast Cutlets (a total of 10 cutlets)
¼ Tsp. Garlic powder
1/8 Tsp. Sea Salt, fine grind
1/8 Tsp. Ground black pepper
4 Tbls. Canola oil, divided use
2 Cups Sliced Sweet onion, thinly sliced
1  8-Ounce package White button mushrooms
1 Packet Herb ox Sodium Free Chicken Bouillon
2/3 Can (10.75 ounce size can) Cream of Mushroom Soup, reduced fat, lower-sodium variety
1/8 Tsp. Gravy Master, Browning and Seasoning Sauce
1 Cup Water
1/3 Cup Fage Total 0% Greek Yogurt (plain)

 In a zip top bag, mix together the flour, Mrs. Dash, salt, black pepper and chicken bouillon. 

Heat 2 tablespoons of oil in a 12-inch non-stick skillet over medium heat.

Rince and pat dry the chicken cutlets.  Lay them on a flat surface, sprinkle with garlic powder, salt and pepper.  Transfer the cutlets to the zip top bag, in batches; shake to coat the chicken.

With a pair of cooking tongs, transfer the coated cutlets to the heated skillet; cook in batches of five.  Add additional 1 tablespoon of oil to skillet before adding the second batch of cutlets.  Fry the chicken on medium heat, turning once, until they are golden brown on each side; about 6 minutes per side.  Remove the chicken from the skillet and place on a plate, cover and set aside.

 
In the same skillet, add the last tablespoon of oil; add the mushrooms and sauté until lightly browned.  Add the onions and continue to cook for about 10 minutes, or until the onions are translucent.  To the skillet, add the chicken bouillon, mushroom soup, Gravy Master and water.  Stir to incorporate and bring to a slow boil.  Add the chicken to the gravy mixture, nestling each cutlet down into the gravy.  Simmer for 5 minutes, turn the chicken over and simmer for another 3 minutes.  Remove the skillet from the heat; remove only the chicken from the skillet, leaving the mushroom gravy in the skillet.  Add the yogurt to the gravy and stir to combine.
 
Serve the chicken on a plate with the gravy spooned over the top. 

I served this with a baked potato topped with Fage Total 0% plain Greek Yogurt, and a side of steamed broccoli.

Cedar Planked Salmon with Dijon Mustard

After a long day at work don’t you just love those nights when you can come home and cook a full meal in just about 30 minutes?  Well I sure do!  This cedar plank salmon comes together in just about that amount of time.  The only real prep needed is that the cedar plank must be soaked in cold water for at least one hour.  Doing this will prevent the plank from catching on fire; it is very important not to skip this step.  I will usually call home ahead of time and ask that someone put the plank in some water for me; otherwise another hour is added from start to finish.  The plank should be completely submerged, to accomplish this I soak it in a large baking pan and place a couple of cups on the top of the plank to keep it from floating up. 

I purchase a large salmon filet, about 2 pounds and slice it into serving size pieces myself.  Doing it this way I can control the size of each serving.  You will get 4 – 5 servings from this size salmon.  Also, I purchase it with the skin on and slide the salmon off the skin when I serve it, very easy.

You will need to purchase a food grade cedar grilling plank.  I purchase mine in the grocery store.  The size I use is a 15” x 6” plank. 

The salmon is topped and grilled on the plank with Dijon mustard and lemon juice.  The aroma and flavor produced from this cooking method is just incredible.  You will have everyone coming outdoors for a whiff.  Very healthy, very quick and very satisfying!

Enjoy!

Cedar Planed Salmon with Dijon Mustard

Serves 4 - 5

1 Cedar Grilling Plank (15” x 6”), soaked in cold water for at least one hour

1 2-pound Salmon filet, cut into serving size pieces
1 Tablespoon Extra virgin olive oil
Ground black pepper
4 Tsps. Dijon mustard
1 Tbls. Lemon Juice
Sweet paprika, just a dash (optional)

Preheat your outdoor grill to about 375 degrees

Remove the cedar plank from the water and place it on your preheated grill, close the grill cover.  Let the plank heat on the grill for about 5 minutes.    

Meanwhile, sprinkle the salmon with the oil and a sprinkling of black pepper, spread to coat. 

In a small bowl, combine the mustard and lemon juice and set aside.

Use a pair of cooking tongs and turn the plank over on the grill.  Place your pieces of salmon on the heated side of the plank, skin side up.  Grill for 5 minutes and turn them over (skin side down).  Spoon or brush the mustard and lemon mixture over the top of each; spread to evenly coat.  Close the grill cover and grill for another 10 minutes, or until they reach your desired doneness. 

Sprinkle with a light dusting of paprika and serve immediately.

Tuna Noodle Casserole

What can I say about tuna noodle casserole?  It is a family classic.  I just changed it up to make it just a bit healthier.

In this recipe I use whole wheat elbow pasta, low-fat cream of mushroom soup, and unsalted chicken stock.  I added additional flavor with Herb ox, Sodium Free Chicken Bouillon.  For additional thickening and flavoring, I added reduced fat Mexican four cheese blend along with Fage Total 0% Greek yogurt.

Enjoy!

Tuna Noodle Casserole
 
Serves 5 - 6

2 Tbls. Extra virgin olive oil

1 Cup Sweet Onion, diced
1 Cup Celery, diced
8 Ounces White button mushrooms, sliced
¼ Tsp. Ground black pepper
¾ Tsp. Dried thyme
½ Can (10.25-ounce can) Cream of Mushroom soup, low-fat and lower sodium
2 Packets Herb ox, Sodium Free Chicken Bouillon
2 Cups Chicken stock, unsalted variety
1 (12-ounce) Bag  Frozen green beans, thawed and drained
2 Cans (12-ounces each) Tuna, packed in water; drained
¼ Cup Fage Total 0% Greek yogurt
2 Cups Cooked Whole wheat elbow pasta; cooked until just al dente, then drained
¼ Cup Shredded Mexican four cheese blend, reduced fat variety
1/3 Cup Panko breadcrumbs
2 Tsp. Parmesan cheese, grated
1 ½ Tsp. Extra virgin olive oil

Preheat oven to 375 degrees

 
Add 2 tablespoons extra virgin olive oil to a 12-inch non-stick skillet and heat on medium.  Add onions and celery, sauté for 5 minutes.  Add mushrooms, ground pepper, thyme; sauté another 5 minutes.  Mix in the mushroom soup and chicken bouillon, stir to combine.  Add chicken stock and green beans; bring to a boil and cook for about 5 minutes.

Remove skillet from the heat and fold in the tuna, yogurt, cooked pasta, and Mexican cheese.  Pour mixture in a 9 x 13 inch baking dish.

In a small bowl, mix together the breadcrumbs and parmesan cheese.  Add the 1 ½ teaspoons of olive oil to the mixture and stir together.  Sprinkle breadcrumb mixture evenly over the top of the casserole. 

Place casserole in the preheated oven and bake uncovered for 25 - 30 minutes.

Layered Eggplant and Ricotta Casserole

I was in the mood for a meatless dinner that was also low in carbs.  Having cooked a large pot of marinara sauce the other night left me with extra sauce, and there was a sale on ricotta cheese at my local grocery store.  What started out, in my mind, was an eggplant roll-up, but after giving it another thought, I made a layered eggplant casserole. 
 

For this dish I sliced the eggplant, brushed it with extra virgin olive oil and seasoned it on both sides.  I then roasted the eggplant for a short time in the oven.  Once out of the oven I layered it with the marinara sauce and a low-fat ricotta cheese mixture.   I prefer to cook eggplant with the outer skin removed.  For me, I feel that the skin has a bitter taste, but if you like it with the skin on, by all means leave it on.  Whether the skin is left on or removed will not change this casserole in the least.

This casserole is great the second day, after it is refrigerated.  You can simply heat it in the microwave.  I even think that it is better the second day after everything has a chance to rest and cool together.

Note:  To turn this dish into an unfried eggplant Parmesan...see 7/20 note at the end of this recipe!  (When making eggplant Parmesan, you would normally bread the eggplant and fry it, my version is not fried, but just as tasty.)

Enjoy!
 

Layered Eggplant and Ricotta Casserole

Serves 4 – 5

3 Medium Eggplants (on the narrower side)

¼ Cup Extra virgin olive oil
1 Tbls. Mrs. Dash Garlic & Herb Seasoning Blend
1 Container (30-ounces) Ricotta cheese, low-fat
¼ Cup Shredded Mexican 4 cheese blend
2 Garlic cloves, minced (I use a garlic press…one of my best friends in the kitchen)
3 Tbls. Chopped fresh basil leaves
1 Tsp. Sugar
¼ Tsp. Ground pepper
¼ Tsp. Sea Salt
1 Egg white, slightly beaten
¾ Cup Marinara sauce; your favorite variety, or homemade
½ Cup Shredded Mozzarella cheese, fine shredded part-skim; divided use
Optional…extra Marinara sauce to serve at the table
 

Note:  If you end up with extra slices of eggplant, do roast it then slice it into strips and serve on top of a side salad.  Very tasty!  And if you purchase your marinara sauce in a large jar, the leftover sauce can be frozen and used at a later time.  No wasting anything here!

 

Preheat the oven to 400 degrees

Line two large baking sheet pans with aluminum foil.

Peel and slice the eggplant into ¼ - ½ inch thick, lengthwise slices.  You should end up with about 15 slices. Place each slice in a single layer on the baking sheets.  Use a pastry brush to brush the olive oil on each side of the eggplant slices.  Work quickly with your brush, as the eggplant will immediately soak up the oil and you will then need to use more oil. I used a silicone brush, it seemed to work best.  Sprinkle each side with Mrs. Dash.  (see note at end of recipe if you would like to turn this into a Parmesan style dish) Place trays in the preheated oven.  Roast for 15 minutes; turn each slice over and roast for another 10 minutes.  Remove from the oven and cool slightly.

 

Turn the oven temperature down to 350 degrees

 Meanwhile, in a large mixing bowl, combine the ricotta cheese, Mexican cheese, garlic, basil, sugar, ground pepper, salt and egg.  Mix to thoroughly combine.

 
Spoon ¼ cup marinara sauce in the bottom of a square 8-inch x 2-inch baking dish, coating the entire bottom.  

• Lay 5 slices of the eggplant on the bottom, overlapping slightly.  Top with ½ of the ricotta mixture; spread evenly. 
• Lay another 5 slices of eggplant on top of ricotta.  Top with ¼ cup marinara (spread evenly), ¼ cup mozzarella cheese and the remaining ricotta mixture (spread evenly).
• Lay the last 5 slices of eggplant on top (save the best slices for this layer).  Coat the entire top with another ¼ cup marinara sauce. 

 

Cover the dish lightly with aluminum foil and place on a foil covered baking sheet pan (to catch anything that bubbles over).  Place in the oven.  Bake for 40 – 50 minutes, or until hot and bubbly.  Remove from the oven and top with final ½ cup of mozzarella cheese.  Return to the oven, uncovered, and bake for another 10 minutes, or until the top cheese melts.

Let the casserole rest for about 20 - 30 minutes before serving.  If you serve it any sooner, it will be quite runny since there is no real starch to absorb the liquid.

Note:  7/20... This is such a popular recipe, so I thought rather than write a new one, I would add this little note and let you decide which version you would like to make.  I made this today and added one more ingredient - unsalted seasoned breadcrumbs.  Very important, instead of roasting the eggplant slices on foil, line your baking pans with parchment paper and roast the eggplant on the parchment (they will not stick to the parchment paper).  I sprinkled the breadcrumbs on the top side of the eggplant (after it was brushed with oil and seasoned) just before I placed it in the oven.  I added more breadcrumbs to the underside when I turned the slices over.  Each time I lightly pressed the crumbs on the eggplant.  Believe it or not after roasting the eggplant the crumbs stayed on!  I used a total of 1/2 cup unsalted, seasoned breadcrumbs, divided use.   Keep in mind, the breadcrumb coating is just a light topping, and does not cover the eggplant entirely.  The dish turned into an eggplant Parmesan and I did not fry a thing!  Delicious!!