Vegan Eggplant Parmesan

I have been making a change in my life and that is most of my diet is vegan food which I love. I am a person that can go with out meat and do not need it as a filler. So here and there I have been making vegan dinners for my family and so far there have been complaints and everyone has been enjoying my meals especially this one! No cheese, fresh ingredients, you will forget you are eating egg plant!  

Ingredients:

1 Medium Eggplant

1/4 C All Purpose Flour

1 Cup Panko Bread Crumbs

1 Tablespoon Nutritional Yeast

1 Teaspoon Garlic Powder

1 Teaspoon Italian Seasoning

1 Teaspoon Salt&Pepper

1/2 Almond Milk

1 Teaspoon Cornstarch 

4 Tablespoons Olive Oil

Pasta

Marinara Sauce 

Instructions: 

Slice the eggplant into round less than 1/2 inch thick, sprinkle each side with seas salt, place in a colander for 15 minutes; This will help get rid of the bitter taste the eggplant may have. 

Rise Eggplant off and absorb with kitchen towels for 10 minutes until eggplant is dry.

Preheat oven to 400 and line a baking sheet with foil and nonstick spray. Durning this time start to prepare your noodles and sauce. 

Prepare your coating station: Place milk and cornstarch in one bowl; flour, salt and pepper in another bowl; and crumbs, yeast, garlic, and Italian seasoning in the last bowl. 

When eggplant is dry start breading, place your egg plant in flour, egg, then the crumb mixture. Place crumbed eggplant on foil and place into the oven. Take out 2-3 eggplant rounds at a time and fry until golden brown on each side; place back into the oven and grab 2-3 more. Egg plants should stay into the oven for at least 15-20 minutes.

Place pasta on a plate with sauce and eggplant rounds on top.

Recipe adapted from 

https://minimalistbaker.com

Garlic Green Bean and Mushroom Medley

Happy 2017! I hope 2016 treated you well and I hope 2017 treats you even better. I am on a mission and I know it is so cliche to say you want to lose weight for the new year but like I said I am on a mission to get healthier, make healthier choices, work out and show an example for my girls. So here is one of my new favorite dishes, even the girls ate it all so that makes me even happier. So here is my goal of losing 31 pounds by my 31st birthday in June! Now I am picky about my green beans; they cannot come from a can nor can be frozen, they have to be fresh. So here is our favorite new side dish that packs lots of flavors and it super simple. 

Ingredients:

12 oz Fresh Green Beans

1 Cup Fresh Mushrooms

1 Teaspoon Butter (melted) 

1 Teaspoon Salt

1 Teaspoon Pepper

2 Minced Garlic 

Instructions:

Place Green Beans in a bowl; Place minced garlic in melted butter, stir, and pour over green beans; Add salt and pepper and mix. Place into pan and cook on med-low for 20-30 minutes. 

Zucchini and Squash Medley

Fall means fresh vegetables from the garden and even better in my fridge to my belly.  

Something so super simple is so delicious to eat as a side dish for any meal.  With all these flavors mixed together in one it is like eating candy ok not really but all three of my kids loved it. 

Ingredients: 

1 Cup Chopped Zucchini

1 Cup Chopped Yellow Squash

1 Teaspoon Minced Garlic

1 Teaspoon Salt

1 Teaspoon Pepper

1 Tablespoon Italian Seasoning

2 Tablespoon Olive Oil

Instructions:

Place olive oil in a pan, get hot. 

Place chopped squash and zucchini in bowl, add in garlic, salt, pepper and Italian seasoning.  Mix and add to pan. Cooke for 20 minutes on medium or until soft and done.

Serve right away.

Zucchini Corn Cakes

Need a light side dish or appetizer for the summer?  Don't look anywhere else this little healthy cake is amazing.  It is so flavorful you will not want to stop eating.  Everyone in the house ate these up I think we added a new side dish to our main house menu.

Ingredients

2 Zucchini's (shredded)

1 Cup of frozen corn

1/2 Cup Shredded Cheddar Cheese

1 Tablespoon Garlic Powder

1 Tablespoon Basil

1 Teaspoon Salt

1 Teaspoon Pepper

2 eggs

3/4 flour

Instructions

Mix all ingredients together

Spray your pan and place a spoonful of mixture into pan and spread out in a circle. 

Cook on each side for 4 mins or until it is slightly brown.

Serve right away

Cheese Stuffed Mushrooms

Soft, flavorful,cheesy mushrooms what more could you ask for in an appetizer and or side dish.  These were a hit for my and my hubster well because the girls do not like mushrooms but they were amazing so more for us!  You will not be sorry when making these.

Ingredients

1 Package of Baby Bella mushrooms (around 10-12)

1/4 Cup Onion and Chive Cream Cheese *soft*

4 Tablespoons Parmesan cheese

1/3 Cup Shredded Mozzarella Cheese

1 Garlic clove minced

1 Teaspoon Onion Powder

Instructions

Preheat oven to 350*

Take stems out of mushrooms and place onto pan with tin foil

Mix the five ingredients together and stuff into mushrooms.

Bake for 25 minutes or until tops are brown.

Let set for 10 minutes (they are super hot and the juices can burn, be careful)

Bacon Wrapped Asparagus

I have a hard time with asparagus, don't get me wrong it is good but I have a hard time "liking" it.  This recipe had so much flavor in the asparagus a picky eater like me with green veggies I was eating these like candy!

You or your company will not be disappointed.

5 asparagus per bundle

uncooked bacon 1 per bundle 

pepper

garlic powder

toothpick

Preheat oven to 375*

Wrap each bundle of asparagus with uncooked back and put tooth pick in center to help hold.

Put on aluminum foil, season with pepper and garlic powder

Bake for 20 mins or until bacon is done to your liking.

Corn Nuggets

If you haven't heard of them I don't know what to do with you.  I had these for the first time while I was working at a cafe when I was 15 and I was in heaven!  I ate them all the time in every pregnancy as well.  If you like corn you will love these there is no doubt.  You just have to try them.  I pair them up with ranch dressing or eat them plain.

2 1/2 Cup Corn *semi frozen*

2 Eggs Separated

2 Tablespoon Flour

1 Teaspoon Sugar

1/2 Teaspoon Salt

1/8 Teaspoon Pepper

3 Tablespoons Oil

combine slightly frozen corn, beaten egg yolks, flour,salt,sugar and pepper in a large bowl.

Beat egg whites until they have soft peaks and then stir egg whites into corn mixture.

Drop tablespoons into hot oil until brown and drain on paper towel.

Wild Rice Mushroom Soup

Welcome fall!  To soon?  It is in the 70s and soon to be 60s so I am excited to start making soups in this house again.  This is a favorite in the home that I have never shared yet, I know shame on me.  It is simple and very filling where one bowl is enough.  It is a smaller recipe and only make about 4-5 bowls.

6 Cups Chicken Stock

1 PKG Mushrooms

3/4 Cup wild rice

1 Tablespoon butter

2 cloves garlic minced

1 Teaspoon Sour Cream

2 Tablespoons Corn Starch

1 Tablespoon Basil

1 Tablespoon Parsley

1/8 Teaspoon salt and pepper

Mix chicken stock and corn starch in pot until boil

While stock is ready to boil place butter in pan with garlic then add mushrooms until mushrooms are softer.  Season mushroom mix with salt,pepper,basil and parsley.

Mix sour cream into boiling pot and add wild rice and mushroom mix.

put on simmer and cover for 1 hour or until rice is done

Cold Cowboy Salad

This is one of my absolute favorites!  A Wonderful tangy flavor with all my favorites added in!  This is great on a hot summer day and goes perfect with anything you cook on that grill!

1 Avocado chopped

1 Cup cooked and cooled corn

1 Can black beans

1 box of mini tomatoes diced

1/4 Cup Italian dressing

salt and pepper

1 TSP garlic powder

Mix all of ingredients together and put into fridge for 1 hour or until cold and serve

And my best eater of the house was the only one to eat it!  She loves it like her mama

Copycat Green Giant Niblets Corn in Butter Sauce

I bought this a while back and my kids couldn't get enough.  They still beg and beg for it but I don't like too buy it to much because well I don't feel like spending $4 on a bag of corn so I decided to figure something out and do it myself and it worked! Yay me!

1 Bag of frozen corn

1/2 stick of butter

1 tsp sugar

1 tsp salt

1 cup of water

1 tsp corn starch

Put your corn,butter,sugar and salt into a sauce pan on med and stir until butter is melted

Mix water and cornstarch into separate bowl and then add to corn mixture

Stir on med until boiling and put on simmer for 10 minutes until thickens

Let set on stove for at least 5 minutes it thickens more while it cools

7 Layer Salad

Who does not love a 7 layer salad Not Me!!  I Love it I could eat the whole bowl if I could.  It is seriously that good.  If you have not had one before you are missing out and you need to make it

• SALAD:
• 1 head Iceberg Lettuce, Chopped
• 4 ounces, fluid Baby Spinach, Washed And Dried
• Salt And Pepper, to taste
• 6 whole Hard Boiled Eggs, Chopped
• 8 oz Ham Chopped 
• 2 whole Tomatoes, Chopped
• 6 ounces, weight Cheddar Cheese, Grated
• 1 bag (10 Ounce) Frozen Peas, Partially Thawed
• FOR THE DRESSING:
• 1/2 cup (Real) Mayonnaise
• 1/2 cup Sour Cream
• 1 Tablespoon Sugar (more To Taste)

Preparation Instructions

In a clear glass bowl, layer salad ingredients in the order they appear above, concentrating ingredients around the perimeter of the bowl and filling in the center with lettuce, if needed. End with the layer of peas.

Combine dressing ingredients in a separate bowl and mix well. Pour over the top of the peas and spread to cover, bringing dressing all the way out to the edges of the bowl. 

Cover and refrigerate for up to 8 hours. Toss just before serving.

Enjoy and Keep on cookin!

Enchilada Stuffed Mushrooms

Oh now these were tasty!!  I will be making these again for sure!! I am loving mushroom recipes! 

Makes 20-24 mushrooms

Ingredients:

20-24 baby bella mushrooms

6 oz. softened cream cheese

1/4 cup grated parmigianno regianno cheese

1 teaspoon taco seasoning

1 green onion, sliced {white and green parts}

1 cup grated cheddar cheese, divided

salt & pepper, to taste

1 cup red enchilada sauce

any desired toppings: sour cream, salsa, cilantro, etc.

Directions:

Preheat oven to 375 degrees. Lightly grease baking dish with non stick cooking spray and set aside.

Remove stems from mushrooms and wipe caps with damp cloth to remove any dirt. Place into baking dish.

In a small bowl, stir cream cheese to soften. Pour in parmesan cheese, taco seasoning, green onion, 3/4 cup cheddar cheese, salt and pepper. Spoon filling into cleaned mushrooms. Pour enchilada sauce over top. Sprinkle with remaining 1/4 cup cheddar cheese. Bake 20 minutes until browned and bubbly. Serve hot.

Enjoy and Keep On Cookin!

http://www.laurenslatest.com

Portabello Mushroom Pizza

This was absolutely amazing! I could eat 10 if I wanted but in reality I only ate 1.

Now let me tell you how proud I am by cooking my family chicken drum sticks and not eating any!  It was hard to resist but I did it! Go Me!!!

Now this recipe is only for 2 mushrooms but just add more if you want to make  more

2 Portabello Mushrooms

1 Cup Italian Bread Crumbs

1 Eggs

2/4 Pizza Sauce

1/4 Cup Mozzarella Cheese

Parsley *optional*

Preheat your oven to 400*

Dip your mushrooms into the egg wash and then into the bread crumbs

Place on aluminum foiled pan

Cook stem side up for 10 mins and flip over and cook for another 10 mins

Flip back over and place pizza sauce and cheese onto stem side

Sprinkle some parsley on top of cheese

place back in oven until cheese is fully melted

Enjoy and keep on cookin!

Lighter General Tso's Chicken

So we have been looking for simple yet healthy recipes.  We want to be adding more veggies in our meals which the kids are not so fond of but we keep trying!  I found this recipe and they did eat which made this mama proud but is is simple,delish and light.

• 1 1/4 cups long-grain brown rice
• 1/4 cup cornstarch
• 1 pound snow peas, trimmed and halved crosswise
• 4 garlic cloves, sliced
• 2 teaspoons fresh ginger, grated and peeled
• 3 tablespoons light-brown sugar
• 2 tablespoons soy sauce
• 1/2 teaspoon red-pepper flakes
• 2 large egg whites
• Coarse salt and ground pepper
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons vegetable oil

1. Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
2. In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).
4. Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

Enjoy!

http://www.marthastewart.com

Tilapia and Garlic Lemon Asparagus

This is a popular dish in my house.  Everyone eats it up well my kids will not touch the asparagus but me and my boyfriend will lol.  It is a very light and healthy dish.

Tilapia

Lawry's Seasoning Salt

1 Lemon cut into round slices

1 bag of Tilapia

Directions:

Preheat your oven at 350

Place your tilapia onto baking sheet with aluminum foil  *there are usually 8-9 peices of Tilapia in a bag, I just use all them*

Season the top of your fish with Lawry's seasoning salt to your taste

place a lemon slice on top

and place into oven for 15 mins or until done

Garlic Lemon Asparagus

10 asparagus

1 teaspoon garlic powder

1/2 lemon

PAM 

Directions:

Spray your cooking pan with PAM

leave it on low eat

place your asparagus in pan and sprinkle garlic powder and juice from 1/2 lemon onto asparagus

Cook until done.  I like mine to still have a crunch to them

Enjoy!

Broccoli Salad

Blog and photo update: 10/06/2016

You will never want to have another broccoli salad again after eating this one. This is one is always gone within minutes. This is such a simple recipe you probably already have almost all the ingredients at your home. It has just a hint of sweetness and semi salty and even your child will forget they are eating broccoli. Make this today, now or if you are not going to listen to me make it when you feel like it but you will not be disappointed. 

Also please check out this amazing website that has tons of information about broccoli, if you want to learn the history, how it grows, facts, nutrition facts, and more broccoli recipes this place is it.

 http://www.well-beingsecrets.com/health-benefits-of-broccoli

Ingredients: 

1 head of broccoli, cut into florets 

4 slices of bacon, crumbled

1/2 Cup Red Onion, Chopped

1/4 Cup Raisins

3/4 Cup Mayo

2 Tablespoons Vinegar

2 Tablespoons Honey

1/4 Cup Sunflower Seeds

Salt and Pepper

Instructions:

Combine Mayo, Vinegar, Honey, salt and pepper into a bowl and mix.

Place your broccoli, raisins and onion into a separate bowl.

Pour mayo mixture over broccoli and gently stir.

Sprinkle over sun flower seeds

Serve right away.

Recipe adaped from 

http://thejoyofcleaneating.com