Lighter Baked Eggplant Parmesan Stacks

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Chris and I don't typically make New Year's resolutions because they're often broken or not fulfilled and then it just makes us feel bad about ourselves. The whole stereotype behind a "resolution" just sounds intimidating. So instead of making a resolution this year, we both made "vows." We vowed to eat healthier and to try to work out more often. This way, we'll try our hardest to keep each other on track, but we aren't going to beat ourselves up over it if we fall short of our goals. It's basically the same thing as a resolution, but without all the New Year hype!

I had an eggplant leftover from when I made Eggplant Parmigiana for Christmas, so I decided to transform that dish into a lighter version to keep up with our New Year's vow. Not only was this healthier, but it was SO much easier to make than the traditional way. I didn't have to spend hours in front of the stove frying the eggplant. I just popped it on a baking sheet and let it bake! The eggplant turned out extremely tender and it was full of flavor. I didn't put as much cheese on each stack as I normally put in regular Eggplant Parmigiana, so that saved us some calories, too. Chris and I weren't the only ones who were diggin' this meal: 

Printable Recipe

Ingredients

• 1 large eggplant
• Salt
• 3 large egg whites plus 1 tbsp. water
• 1 cup Italian breadcrumbs
• Olive oil
• 2 cups warm marinara sauce, homemade or store-bought
• 1 (8 oz.) ball Mozzarella cheese, cut into 1/4" slices
• Fresh parsley or basil, chopped, for garnish (optional)

Preheat oven to 400 degrees F. Place a baking rack on a baking sheet and set aside.

Cut the eggplant into 1/4" slices. Sprinkle lightly with salt and place on a paper towel for 15 minutes to allow the excess water to drain out.

Meanwhile, prepare your dredging station. Whisk the egg whites and water in a shallow bowl. Add the breadcrumbs to a separate bowl. 

Dip each slice of eggplant into the egg white mixture and then into the breadcrumbs, shaking off the excess. Place eggplant slices on prepared baking sheet. Lightly drizzle the tops of the eggplant pieces with olive oil.

Bake eggplant for 35-40 minutes or until tender. Remove from oven and top with a thin layer of marinara sauce and a slice of Mozzarella cheese. Place back in the oven for 5-10 minutes or until cheese is melted. 

Stack two eggplant slices on top of each other and garnish with parsley or basil, if desired. Serve immediately.

Source: SK Original

Sloppy Joe Dip

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I've said it before and I'll say it again: Chris loves Sloppy Joe mix from a can. I proclaim myself to be a pretty good cook, so you would think I would be offended. But I'm far from it. If I'm in a rut for what to make for dinner, I know I can always defrost some meat from the freezer, brown it up with some Sloppy Joe sauce (since I now keep it on hand) and my dear husband will be thrilled. It's a win-win for the whole family.

With football season coming to a close, it's only suitable to prepare fun dips to eat while watching the big games. Throwing Sloppy Joe mix in with some Velveeta created the most flavorful, creamy dip. The ground beef added some substance to the dish and made it very comparable to Chris' favorite sandwich. Enjoy!

Printable Recipe

Ingredients

• 1 lb. ground beef
• 1/2 onion, diced
• 1/2 green bell pepper, diced
• 1 (15 oz.) can Sloppy Joe sauce
• 1 (8 oz.) box cream cheese
• 4 oz. Velveeta cheese, cubed
• Chips or crackers, for serving

In a large skillet over medium heat, brown the ground beef, onions, and bell peppers until the meat is no longer pink. Drain the beef mixture and add it back to the pan.

Add the Sloppy Joe sauce, cream cheese and cheese to the pan with the beef mixture. Turn heat to low and cook, stirring frequently, until the cheese has melted. Serve immediately or transfer to a slow cooker set to low to keep warm.

Serve with chips or crackers.

Source: SK Original

Hot Fudge Pudding Cake

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Bradley was sick on New Year's Eve, so instead of my parents babysitting so that Chris and I could go to dinner with friends like we originally planned, Chris and I decided to spend the night at home with our baby. After putting Bradley to bed at 8:00, we went down to the kitchen and cooked ourselves a feast that included ribeye steaks, sautéed mushrooms, macaroni and cheese and roasted brussels sprouts. I also whipped up some strawberry bellinis and this chocolate cake, since you can't ring in the New Year without something sweet :) It was a perfect evening.

Hot Fudge Pudding Cake reminds me of Molten Lava Cakes. Have you seen those? They're individual mini cakes that look like a fully cooked solid cake, but then you stick your spoon in the middle and a gush of gooey warm chocolate oozes out. It's pure decadence. This cake was almost the same thing, but served in one big dish instead of individual portions. The warm, fudgy pudding part is my favorite since it makes the cake extra moist and rich. Everyone will love this cake. Enjoy!

Printable Recipe

Ingredients

• 1 1/4 cups granulated sugar, divided
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder, divided
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup milk
• 1/3 cup unsalted butter, melted
• 1 1/2 tsp. vanilla extract
• 1/2 cup packed brown sugar
• 1 1/4 cups hot water
• Vanilla ice cream, if desired for serving

Preheat oven to 350 degrees F. Heat a pot of water on the stove to very hot (just under a simmer) or microwave water for 2 minutes.

In the bowl of a stand mixer, combine 3/4 cup of the granulated sugar, flour, 1/4 cup of the cocoa, baking powder and salt. Stir in milk, melted butter and vanilla and mix until smooth.

Pour the batter into an lightly greased 2-quart ceramic dish or a 9-inch square baking pan (if it's a non-stick pan, you don't have to grease it) and spread evenly.

In a small bowl, stir together the remaining 1/2 cup granulated sugar, brown sugar, remaining 1/4 cup cocoa and mix well. Sprinkle this mixture evenly over the batter in your dish or pan. Pour the hot water over the top – but do not stir!

Bake 35-40 minutes if using a 2-quart dish (or 30-35 minutes if using the 9x9 pan) – or until the center is almost set. Remove your dish from the oven and allow it to stand for 15 minutes.

After 15 minutes, spoon the cake into individual serving bowls – making sure to spoon the fudgy sauce from the bottom of the pan over the top of the cake. Add a scoop of vanilla ice cream if desired and serve immediately.

Source: A Family Feast

Open Face Meatball Sub on Garlic Toast

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I've been wanting a new photography board to take all of my food pictures on for some time now, and Chris was thoughtful enough to surprise me with a board he made me for Christmas. So it was only suitable that my first picture on my new board was a concoction Chris came up with!

I had both of our families over for Christmas dinner and made a typical Italian feast. Eggplant Parmesan, Lasagna and meatballs in homemade marinara sauce (both with and without meat) were on the menu. We had tons of leftovers, so Chris made these Open Face Meatballs Subs for dinner the next evening. He spruced up the bread with a garlic butter mixture and then topped it off with some Mozzarella cheese. They make you feel less guilty since less bread is involved, but they are still extremely filling and delicious. Enjoy!

Printable Recipe

Ingredients
Makes 2 servings

• 2 cups marinara sauce, homemade or store-bought
• 8 meatballs, cut in half
• 4 tbsp. butter, melted
• 1 tsp. garlic, minced
• Italian or French bread, cut into four 1/2" slices
• 1 cup Mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated

Make marinara sauce as directed, or use store-bought sauce and heat in a saucepan over medium heat. Add meatballs to the sauce and allow to heat through.

Meanwhile, preheat broiler to medium heat. Mix hot melted butter and garlic together. Spread butter mixture on both sides of each slice of bread. Place under the broiler for 1 minute per side, or until the bread is toasted and begins to turn light brown. Remove from the broiler.

Place bread on a baking sheet. Top each slice of bread with four meatball halves and a little sauce. Sprinkle Mozzarella and Parmesan cheese evenly over top of each slice.

Place under broiler for 1-2 minutes, or until cheese beings to bubble. Serve immediately.
Source: Chris Original

Avocado and White Bean Dip

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I used to be an avid runner before Bradley was born, but I don't think I ran more than three times in 2014. I just always came up with excuses. We live in a townhouse and our treadmill is in our bedroom, which is right above Bradley's room, so it's impossible to run while he's napping because he'll wake up. And I don't like running outside too much, so that's usually out of the question. I could go to the gym when Chris gets home from work, but by then I just want to hang out with my family. See? Excuses.

I'm starting off the year with a healthy recipe in an attempt to jump-start my healthy lifestyle again. I want to get back into running and eating better, and this is the time to do it! This dip is delicious and a easy mid-day snack to prepare. I usually find myself noshing on granola bars, chips or something else that is not figure-friendly, so I'm adding this to my new repertoire of snack recipes. Enjoy and Happy New Year!

Printable Recipe

Ingredients

• 1 (15 oz.) can white (cannellini) beans
• 1 ripe avocado, cut into chunks
• 1 lime, juiced
• 1 tsp. garlic, minced
• 1 1/2 tbsp. olive oil
• 1/2 tsp. salt
• Pepper, to taste
• Dash of cayenne pepper
• Vegetables, crackers or chips, for serving

In a food processor, blend the white beans, avocado, lime juice, garlic, olive oil, salt, pepper and cayenne. Blend until well combined, about 2 minutes. Add more oil if you want to thin out the consistency. Taste and add more salt and pepper, if necessary. Serve with vegetables, crackers or chips.

Source: SK Original