Friday, August 30, 2019

Eggplant Tomato Lasagna


I'll take some please! And probably seconds as well! This gooey lasagna appears to be super unhealthy; but alas, it is not! With the substitution of eggplant in place of pasta, you can now enjoy a plate of this magnificent Italian dish and even go back for more! 


- 1 large eggplant, sliced thin (I cut my slices into fourths so we could eat it easier)
- 1 large tomato, sliced thin (I cut these the same as the eggplant)
- 1, 32-ounce container part skim ricotta cheese
- 1.5 cups grated mozzarella cheese
- 1 tsp. minced garlic
- 1/4 cup chopped fresh basil
- 1 jar spaghetti sauce
- 1 tsp. oregano
- 1/2 tsp. salt
- 1/4 tsp. pepper

In a large bowl or kitchen aid mixer, mix ricotta cheese, garlic, basil, oregano, salt and pepper.

In a 9x13 baking dish, layer eggplant, tomato, 1/2 of the ricotta cheese mixture, and 1/2 of the spaghetti sauce. Repeat without the tomato.  Bake, uncovered for 45 minutes. Sprinkle mozzarella cheese on top and bake for another 15 minutes. 

Remove, let stand about 10 minutes, and ENJOY! If you'd like a printer-friendly version of this recipe, Click Here.

"I never met a lasagna I didn't like." - Jim Davis

Wednesday, August 7, 2019

Seared Scallops with Avocado-Parmesan Vegetable Spaghetti


After enjoying this wonderful dinner, we had quite a bit of leftover spaghetti. The next day I ate that cold. It was such a refreshing dish on a hot summery day with the fresh tomatoes, avocados, and basil! 


- 1 cup (tightly packed) fresh basil, chopped
- 3 Tbs almond slivers
- 2 cloves garlic, minced
- 1/4 cup grated parmesan
- 1/2 tsp. salt and pepper 
- 1 tomato, chopped
- 1 avocado, chopped
- About 4 to 6 oz. vegetable spaghetti
- 1/4 cup olive oil
- 2 Tbs butter
- 1/2 lb. sea scallops
- 1/4 tsp. Old Bay Seasoning

Add basil, almonds, garlic, parmesan cheese, salt, pepper, tomato, and avocado in a bowl. Toss lightly. Set side. 

Cook spaghetti per instructions on the box. Drain and let cool slightly. Stir in olive oil. Add the basil mixture and combine.

Add butter to a large skillet over medium-high heat. Pat sea scallops with a paper towel to soak up any moisture. Sprinkle Old Bay Seasoning over sea scallops. Sear sea scallops for about 2 minutes on both sides. Remove to a plate.

Add spaghetti to a plate and arrange scallops on top. Garnish with a little more fresh basil and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Love is that condition in which the happiness of another person is essential to your own."* - Anonymous