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! 

Ingredients:

- 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

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! 


Ingredients:

- 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

Pizza Frittata

And who doesn't like pizza? Breakfast is served! 

Ingredients:

- 8 eggs

- 1/2 tsp. salt

- 1/4 tsp. pepper

- 1 Tbs olive oil

- 8 oz. sliced mushrooms

- 1/2 cup pepperoni

- 4 oz. shredded mozzarella cheese

- 1/4 to 1/2 cup pizza sauce

- chopped basil

Set rack about 6 inches from the broiler; preheat broiler. In a large bowl, beat eggs with salt and pepper. Set aside.

In an oven-proof skillet (about 10 inches) heat oil over medium-high heat. Add mushrooms and cook, stirring often, for about 5 minutes. Add pepperoni and then pour in eggs. Tilt pan to evenly distribute and then scatter mozzarella on top. Reduce heat to medium. As eggs on bottom set, gently slide spatula under, lifting so the raw eggs flow underneath. When eggs are about halfway cooked, spoon on the sauce. 

Broil until top is set and starts to brown. Let set 5 minutes before serving, garnishing with freshly chopped basil. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Who doesn't have a nice day when there's pizza for breakfast?" - Me 

Instant Pot Pork Tenderloin with Watermelon Panzanella

Panzanella or panmolle is a Tuscan chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. This version keeps the same look but is made with watermelon instead of tomatoes. It goes from sweet to savory, which is a huge hit in this household! 

Ingredients:

- 1.5 lbs. pork tenderloin

- 5 Tbs olive oil, divided

- 1/2 tsp. creole seasoning

- 1/2 tsp. pepper

- 1/4 tsp. salt

- 1/3 cup chicken stock

- 3 slices toasted/crusty whole-wheat bread, cubed

- Zest and juice of one lime

- 1/2 tsp. jalapeno peppers, minced

- 4 cups watermelon, cubed

- 1/2 cup fresh basil, chopped

- 1/2 cup crumbled feta cheese

Turn on Instant Pot to sauté mode. Rub pork tenderloin with creole, pepper, and salt. Add 2 tablespoons olive oil to the pot. Once hot, brown the pork on both sides. Add the chicken stock while scraping bits off the bottom of the pot. Secure lid and cook pork on Manual - high pressure mode for 7 minutes. After the 7 minutes, allow pot to natural release for 5 minutes before doing a manual release (always put a towel over the release valve before performing a manual release so you don't burn yourself with the steam).  Remove pork and let set while making the panzanella. 

Toast bread until it's very crusty. Once cool to the touch, cut it into cubes. In a large bowl, add 3 tablespoons of olive oil, the zest and juice of the lime, jalapeño peppers, watermelon, basil, and feta cheese. Add the bread and toss to coat. 

Slice pork and serve with watermelon panzanella. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Sweet summer vibes leaves no room for negativity." - Anonymous 

Instant Pot Honey-Glazed Pork Tenderloin

If you don't have an Instant Pot, do yourself a favor and buy one! You will not be disappointed. This pork tenderloin, in a crock pot, would have taken about 8 hours to make. In the Instant Pot... 20 MINUTES! 

Ingredients:

- 1 1/2 lbs pork tenderloin
- 2 cups chicken broth
- 2 bay leaves

For the Glaze:

- 1/4 cup low-sodium soy sauce
- 1/2 cup Raw organic honey
- 4 cloves garlic, minced
- 1/2 tsp. ground ginger
- 1/8 to 1/2 tsp. red pepper flakes (depending on your desired spice level)
- 1/2 cup water
- 2 Tbs cornstarch

Add chicken broth and bay leaves to the Instant Pot. Place the trivet in the pot and the set the pork tenderloin on top of the trivet. Close lid and make sure release button is in the sealed position. Cook on Manual High Pressure for 20 minutes. 

Meanwhile, combine the ingredients for the glaze in a small bowl, and mix thoroughly. When the 20 minutes are up, let the Instant Pot natural release for 7 to 8 more minutes before putting a towel over the vent to do a manual release. Remove the pork to an oven-proof baking sheet lined with aluminum foil, and discard bay leaves and chicken broth from the Instant Pot. 

Set the IP to saute' mode and once hot, add glaze mixture. Stir until it begins to thicken. Spoon half of the mixture over the pork, brushing the glaze on the top and sides of the pork. Broil the pork in the oven for a few minutes until the top starts to set and become a dark golden-brown. Remove and let set about 5 minutes before slicing. Slice pork and spoon remaining glaze/sauce over pork as desired. Enjoy! For a printer-friendly version of this recipe, Click Here.

"I want to be like a caterpillar. Eat a lot. Sleep for awhile, 

and wake up beautiful!" - Anonymous