~Eggplant Meat Sauce~

Eggplant Meat Sauce
served over Barilla PLUS Penne

It has been a quick Saturday!  Oh sure, it has 24 hours like every day has.  Not too sure where the daytime hours went.  O.K., maybe watching the Boston College Basketball game on ESPN today did take a couple of hours this afternoon!  :)  The snow falling outside reminded me that we are in the winter season.  It's been a relaxing Saturday!  This is when the Ziploc Freezer containers filled with ready made dinners come in so handy.  "What's for dinner?" can be answered by a trip to the freezer.  Today there was no need to spend a large amount of time in my kitchen.  It was a defrost, reheat & eat kind of day!

Eggplant Meat Sauce served over Barilla PLUS Penne was so yummy!  The date labelled on the container of the sauce was August 5, 2013.  During this past August's heat, my Slow Cooker was put to work often containing fresh local veggies.  Dinners were packed away in our large freezer for an evening such as tonight.  The recipe is below:
     
Eggplant Meat Sauce

Ingredients:

(1) Green Pepper, cut into chunks
(1) lb. Ground Beef - Brown in skillet, removes fat
(1) large Eggplant - Cut into slices. Cut each slice in 6 pieces.
(1) small Zucchini - Cut in slices.
Dehydrated Onion, Parsley - as desired
Fresh Spinach - if desired
(1) can Tomatoes - can be whole & cut in quarters or diced
About 28 oz. Tomato Sauce
(1) 6 oz. can Tomato Paste
1/4 teaspoon each Garlic Powder, Oregano, Basil

 Method:

1. Spray Slow Cooker pot with PAM.
2. Brown Ground Beef in skillet.
3. Wash Green Pepper, cut into chunks & place in Slow Cooker's pot.
4. Add browned Ground Beef.
5. Add Eggplant pieces & sliced Zucchini.
6. Add Onions & Parsley. 
7. Cover with Spinach, if desired.
8. Add drained cut/diced Tomatoes.
9. In small bowl mix Tomato Paste with Tomato Sauce until smooth.
10. Add Tomato Sauce/Paste to pot.
11. Add Garlic Powder, Oregano & Basil.
12. Cover with lid.
13. Cook on High (#5) Setting for 4 hours.
14. Serve over Pasta of choice.

This recipe is a keeper to be used again next summer!  It's great to prepare when there is an abundance of fresh local veggies available.  An added plus is that this sauce freezes very well.   

Enjoy!

Yummy!

    

Eggplant Parmigiana

Eggplant Parmigiana is so good!  Sometimes I order it when dining out, but the eggplant slices are usually prepared with an egg coating and then fried.  So ...only occasionally do I enjoy this entree.  It is that cholesterol thing with me.  Much like that sugar thing prevents me from making desserts that contain a ratio of more or almost equal sugar to flour in a tempting treat.     

It has been a busy three weeks reviewing Art, Chinese History & Japanese History notes for the school group tours I am/will be giving at the Springfield Museums.  Now that some warmer weather has arrived, students on field trips visit our wonderful five museum complex.  It is a jewel in the Pioneer Valley and a great resource for all residents in my area and in southern New England.         

Last week while shopping in my local grocery store, the Big Y, I spied two Eggplants in the produce section.  Very quickly meatless Fridays came to mind in addition to a recipe for Eggplant Parmigiana that was located in the Big Y's February 2011 Life in Balance booklet.  No Eggs involved! 

I had prepared this recipe as printed two months ago and we really liked it.  This dish is made in two baking steps and so worth it.  The two Eggplants remained on the bottom shelf of my fridge as I reviewed more history notes.  Two nights ago was the perfect opportunity to use them and bake this dish again, but with a couple of changes.  It's a very tasty meatless meal!

Eggplant Parmigiana -adapted from Big Y Life in Balance booklet, February 2011

Ingredients:
PAM
Olive Oil
(2) small Eggplants
Ground Pepper & Basil - McCormick's
(1) jar Spaghetti Sauce (about 16 oz. - 20 oz.)
(1) can 6 oz. Tomato Paste
8 oz. shredded Mozzarella

Method:

1. Preheat oven to 450°F.
2. Line a large cookie pan with foil and spray with PAM.
3. Wash & dry Eggplants. 
4. Cut each Eggplant into 1" slices.
5. Place each slice on cookie sheet and drizzle a small amount of Olive Oil on top of each slice.
6. Then, lightly sprinkle with Ground Pepper & Basil.
7. Bake Eggplant slices for 12 - 15 minutes in 450°F oven.

After slices are baked, remove from oven and lower oven temperature to 350°F.

*While Eggplant is baking continue prepping:

1. Spray a large baking dish with PAM.
2. Mix Spaghetti Sauce with Tomato Paste in a small bowl.
3. Place a small amount of sauce mixture on bottom of baking dish.
4. Place baked Eggplant slices on bottom of baking dish.  Top each slice with shredded Mozzarella Cheese.  Then, top with another slice of Eggplant.  Place sauce mixture on top and then top with more Mozzarella Cheese.   
5. Bake for 30 minutes or until Eggplant is soft.  

Fresh Basil can be used, but my Spice Rack is always within my reach, so I use McCormick's Basil.  :)  I stacked the Eggplant slices in the baking dish, but they are not stacked in the original recipe.  

No longer will I dream of eating Eggplant Parmigiana, but it will be on our dinner table served with Barilla PLUS Farfalle Pasta and Green Beans.  In the photo above my smaller Rose Colored Pyrex contains the Eggplant Parmigiana remaining after Wednesday's dinner.  Tonight is meatless Friday, so our dinner is in the fridge waiting to be reheated.  I'll add a little more tomato sauce and dinner will be...

Yummy!
Enjoy!

  

Really Easy Cheesy Noodles

Are there times when you have a little extra pasta left after dinner?  Intentionally, I prep a bit extra and into the fridge it goes to be used in a side dish later in the week.  Easy Cheesy Noodles is a fave in my home.  It's an oldie but goodie that I posted here almost 2 years ago.     

No, it doesn't take long to make, but it sure is a lot quicker if the pasta is already cooked.  The precooked/refrigerated noodles need only be combined with a little Butter/Margarine, Pepper and 3/4 Cup Cottage Cheese in a microwave safe container with a cover.  Before heating in the microwave, place the cover loosely on top with a little venting.  Then, microwave for about 90 seconds.  Carefully, stir after heating.  Heat 30 seconds longer, if necessary. 

The Cottage Cheese will "melt" if overheated.  Yes, this can also be heated in a pot on the stove top. 

There is usually a carton of  "Chive & Toasted Onion" Cottage Cheese in my fridge - for snacking.  Combined with the extra pasta at dinner - it's delicious and quick! 

Easy Cheesy Noodles became even easier!  :) 
Enjoy!
Yummy!