Vegetarian

Eggplant Parmesan

Over the weekend, I visited my parents, who have a huge garden, and brought home a ton of veggies — eggplant, kohlrabi, green beans, onions, cabbage, and cucumbers. All of that, combined with tomatoes and zucchini from my small raised garden, has led to a lot of healthy, delicious meals this week, including eggplant parmesan. I like to use only a little marinara when I make eggplant or chicken parmesan and, instead, use slices of fresh tomato. I also brown the breaded eggplant slices for a minute or so in a nonstick pan before placing them in a dish to bake in the oven.  

Eggplant Parmesan
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Ingredients
  1. 1 eggplant, cut into 1/2-inch-thick rounds
  2. 2 medium tomatoes, thinly sliced
  3. 1/4 cup of chopped fresh basil
  4. 1 cup of mozzarella cheese, shredded
  5. 1/2 teaspoon each of garlic powder, onion powder, dried oregano, dried basil, dried parsley, and kosher salt
  6. Ground black pepper
  7. 1 cup of plain breadcrumbs
  8. 1/4 cup of freshly grated parmesan cheese
  9. 1/2 cup of all-purpose flour
  10. 2 large eggs, beaten
  11. 2 1/2 cups of marinara sauce
  12. Olive oil
Instructions
  1. Preheat oven to 375 degrees.
  2. Spray a 9x11-inch baking dish with cooking spray, and add the marinara sauce to the bottom of the dish. Set aside.
  3. In a flat bowl, combine the breadcrumbs, parmesan cheese, garlic powder, onion powder, dried basil, oregano, parsley, salt, and pepper. In another bowl, add the beaten eggs. In a third bowl, add the flour.
  4. Dip each piece of eggplant in the flour, then the egg, and then the breadcrumb mixture.
  5. Heat 3 tablespoons of olive oil in a large nonstick pan over medium-high heat.
  6. Working several pieces at a time, fry the eggplant until golden brown, about 2 minutes per side, and then transfer to a plate lined with paper towels to absorb any access oil.
  7. When all of the eggplant in browned, place the slices in the baking dish with the marinara sauce, overlapping slightly if need be.
  8. Top each piece of eggplant with a slice or two of tomato, the chopped fresh basil, and the shredded mozzarella cheese.
  9. Bake covered for 30 minutes, uncovering for the last 5 minutes.
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Sweet Potato and Chickpea Tacos

I have the bad habit of not thinking about what to make for dinner until I’m driving home from work and starving, which means I need something that’s quick and doesn’t requiring defrosting meat or picking up ingredients at the store. This recipe is the result of my lack of planning, and surprisingly, it turned out really well, even though I basically threw together whatever ingredients I could find. I’m actually looking forward to eating the leftovers tonight!

Sweet Potato and Chickpea Tacos
Serves 6
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 2 sweet potatoes, peeled and diced into 1-inch pieces
  2. 1 can of chickpeas, drained and rinsed
  3. 2 tablespoons of olive oil
  4. 1 green pepper, chopped
  5. ½ medium white onion, chopped
  6. ½ cup frozen corn
  7. 1 teaspoon chili powder
  8. 1 teaspoon cumin
  9. 2 cloves of garlic, minced
  10. 1 chipotle pepper in adobo, minced
  11. 1 tablespoon of adobo (from the can of chipotle peppers)
  12. 1/2 teaspoon salt
  13. Ground black pepper
  14. 1 teaspoon of fresh cilantro, minced
  15. Corn tortillas
  16. Avocado (optional)
  17. Shredded sharp cheddar cheese (optional)
  18. Sour cream (optional)
  19. Sliced green onions (optional)
Instructions
  1. Add the diced sweet potatoes to a medium pot of water and bring to a boil. Cook for about 10 minutes until the potatoes are tender. Drain potatoes in a colander.
  2. Heat the olive oil in a large nonstick skillet over medium heat. Add the onion and green pepper, and sauté for about 5 minutes, until just tender.
  3. Add the garlic, chipotle, chili powder, and cumin to the skillet. Cook for about 1 minute until fragrant.
  4. Add the sweet potatoes, chickpeas, corn, and adobo sauce, and stir gently to combine. Cook for about 5 minutes, until heated through.
  5. Season with salt, black pepper, and cilantro.
  6. Serve in warm corn tortillas, and top with cheese, mashed or sliced avocado, sour cream, and green onion.
Seasoned to Impress https://seasonedtoimpress.com/

Grilled Romaine Hearts

I try to eat salads as often as possible, but no matter how many times I change up the ingredients, I still lose interest. That was until I discovered grilled romaine hearts. Grilling the lettuce gives it a charred, slightly smoky flavor. Chop up the romaine hearts and add your favorite toppings, and you have a delicious healthy meal.

 

Grilled Romaine Hearts
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Ingredients
  1. Romaine hearts (1 per person for large salad)
  2. Extra virgin olive oil for brushing
  3. Salt and pepper
Instructions
  1. Heat grill to medium heat
  2. Cut romaine hearts in half lengthwise, leaving stem on so leaves stay intact
  3. Rinse and dry thoroughly
  4. Brush all sides of lettuce lightly with olive oil, and season with salt and pepper
  5. Place romaine cut side down on grill for about 1 minute, until lightly charred
  6. Flip and grill other side for 1 minute, again until lightly charred
  7. Remove from grill, chop, and serve
Seasoned to Impress https://seasonedtoimpress.com/