Eggplant Parmesan

INGREDIENTS

Serves 8

• Olive oil, for baking sheets
• 3/4 cup plain dry breadcrumbs (or the pre-spiced "Italian Breadcrumbs," and skip the next two ingredients)
  
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and ground pepper
• 2 large eggplants, (2 1/2 pounds total), peeled and sliced into 1/2-inch thick rounds
• 3 cups (more or less) Tomato Sauce
• 1 1/2 cups shredded mozzarella
• 1/2 cup Parmesan cheese for topping (optional)
  

DIRECTIONS

Preheat oven to 375 degrees.

In a wide, shallow bowl, combine breadcrumbs, spices if using, and season with salt and pepper.

Peel eggplants in stripes (this is to get rid of some of the chewy skin but not all of it, as the skin helps hold the eggplant together as it is fried. If you don't mind the chewiness, just wash the eggplant). Slice into 1/2 inch think rounds.

In a large saute pan, heat 2 tablespoons of cooking oil over medium heat. (On the oil, use olive, vegetable, what have you. If you must, use spray oil, but recognize that the lovely golden crunchy exterior come from being well-fried!)

Dip an eggplant slice in breadcrumb mixture, coating well; slide into hot oil and fry for approximately 5 mins on each side, or until breadcrumb mixture browns. As you remove each slice, place on a baking sheet.

Once you've fried all the eggplant, top each round with a dollop (or more, to your taste) of tomato sauce and some cheese. Put into the 375 degree oven. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more.

Serve with pasta; add extra tomato sauce if desired or just sprinkle some parmesan cheese over the top.

Blackened Chicken Pizza

Two nights ago I had the pleasure of seeing Mr. Rod Stewart concert and let me tell you that man still has it going on. He was dancing all over that stage and singing one song after another stopping only for wardrobe changes and when he sang "hot legs" he was kicking soccer balls half way across the arena. Did I mention he is almost 65 years old? It was a great concert! One of my favorite songs by Mr. Stewart is "Rhythm of my Heart" and I will just say that the rhythm oof my heart leads me to pizza and not so much "where the ocean meets the sky." Today I am giving you the recipe for Paula Deens' Blackened Chicken Pizza.

Blackened Chicken Pizza (Paula Deen)

3 teaspoons blackening seasoning, divided (found on the spices aisle)
1 boneless, skinless chicken breast, pounded to 1/4 in. thickness
4 tbs. butter, divided
4 cloves garlic, minced
1 shallot, minced
2 tbs. all purpose flour
1/4 cup white wine
3/4 cup milk
2 tbs. chopped fresh basil
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup fresh spinach leaves
8 slices of bacon, cooked and crumbled
1 cup grated Parmesan cheese.
Pizza crust

Sprinkle 2 tsp. blackening season evenly over chicken breast. In a large skillet, melt 2 tbsp. butter over medium-high heat. Add chicken and cook for 2-3 minutes per side until done. Remove from heat, cool and cut chicken into bite sized pieces.

In a large skillet melt remaining 2 tbsp butter over medium heat. Add garlic and shallot and cook for 2 minutes. Stir in flour, cook for 2 minutes, stirring constantly. gradually whisk in wine and milk. Continue to whisk for 4-5 minutes or until thickened. Stir in basil and remaining 1 tsp. blackening season. Remove from heat.

Preheat oven to 450.

Spread cream mixture evenly over prepared, unbaked pizza crust. Sprinkle with 1 cup mozzarella cheese. Top evenly with spinach, chicken and bacon. Sprinkle another 1/2 cup mozzarella cheese and 1 cup grated parmesan cheese over the top.

Bake for 15-20 minutes or until lightly brown.

Doesn't that look delicious?!

Layered Mexican Chicken

I thought that after the last post, which would be a splurge only dish, I should post a mexican chicken dish that you can enjoy any time. This is a Weight Watchers recipe but can be enjoyed by anyone, not just the dieting.

For those of you who are counting points however, this dish serves 12 with 6 points per serving. Prep time is 20 minutes and cooking time is 30 minutes. The dish will last up to 5 days in the fridge so it is good if you need to make something ahead of time or if you just need something to eat all week.

Layered Mexican Chicken

1 spray olive oil cooking spray

2 pound chicken breast, uncooked, boneless, skinless

30 oz canned black beans, rinsed and drained

3 cup fat free sour cream

2 cup shredded reduced fat Mont. Jack or mexican style cheese

8 oz chopped green chilies (two 4 oz cans)

2 tsp ground cumin

1/2 tsp black pepper

12 medium corn tortillas cut into 2 inch strips

1 cup salsa, mild, medium or hot

Preheat oven to 350. Coat lasagna pan with cooking spray.

Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to boil. reduce heat to medium and simmer until chicken is cooked through, about 10 minutes, drain. When chicken is cool enough to handle , cut into 1 inch pieces.

Transfer chicken to a large bowl and add beans, sour cream, 1 cup shredded cheese, chilies, cumin and pepper; mix well and set aside.

Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.

Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces, Serve with salsa on the side.

Bon appetite!