The noodles here are the eggplant.
3 Italian eggplants, sliced and salted
1 lb. ground beef
Shredded mozzarella cheese
Preheat the oven to 350.
Grill the eggplant slices and set aside.
Brown the beef. Add seasonings. Add the marinara sauce.
Butter a casserole dish.
Cover the bottom with a layer of eggplant.
Put a single layer of prosciutto over the eggplant.
Cover with the meat mixture.
Cover with mozzarella cheese.
Finish off with another layer of eggplant.
Sprinkle some more mozzarella cheese on top. Add some parmesan cheese.
Place it in the oven for about 15 minutes or until the cheese begins to turn golden.
I love potatoes, especially when they are nice and crispy!
1 lb. baby potatoes, cleaned and cut in half
2 cloves garlic, minced
1 t. Italian seasonings
1/3 c. grated parmesan cheese
1 t. chopped parsley
2 T. butter, cut into tiny cubes
Preheat the oven to 400.
Heat an ovenproof skillet on the stove with some olive oil. Add the potatoes, cut side down, and cook until they start to crisp up. Turn them over and cook until bottom turns brown.
Move the potatoes to one side. Cook the garlic until it starts to turn brown. Add the Italian seasoning, salt and pepper and mix well.
Turn off the heat and add the parsley and parmesan cheese.
Transfer the skillet to the warm oven.
Roast for about 15 minutes.
Remove the pan from the oven and sprinkle the butter cubes over the potatoes. Mix well and serve.
These were easy, tasty and healthy!
2 lb. chicken tenders
1 c. grated Parmesan cheese
2 T. parsley, minced
1 T. dried oregano
1 T. paprika
1 t. garlic powder
Salt & pepper to taste
Dash of cayenne pepper (optional)
1/2 c. melted butter
Preheat the oven to 400. Line a baking dish with aluminum foil.
Combine all the dry ingredients in a mixing bowl.
Pass each chicken tender in the butter and then coat it with the dry ingredients. Place it on the baking dish.
Cook in oven for about 30 minutes or until the tenders are cooked through. If they aren’t too brown, broil them for a few minutes.
Here’s a nice tasty way to enjoy these tender young broccoli.
Cut off the tough part at the bottom of the stem. Place them in some water and microwave on high until the stems have softened.
In the meantime, melt some butter on the stove. When the broccoli are soft, drain them and add them to the butter mixture. Coat them well and salt them.
Remove them to a plate and shred some parmesan cheese on top.
This was easy and a good quick meal!
2 chicken breasts, sliced in half
1/2 c buttermilk
Chili paste, to taste
Red pepper flakes
Preheat the oven to 400.
Mix the buttermilk and chili paste together in a shallow bowl.
In another container, mix the breadcrumbs with the parmesan cheese, salt, pepper, and red pepper flakes.
Dip the chicken breasts in the buttermilk and then in the breadcrumb mixture.
Place the chicken breasts on a greased baking sheet.
Put them in the oven for about 25 minutes or until golden brown.
This was an excellent way to enjoy brussel sprouts! They hardest part was having the time to do this!
1 lb. brussel sprouts, cut in half
1/4 c. breadcrumbs
1/2 c. grated parmesan cheese
Salt, pepper, and garlic powder to taste
Preheat the oven to 400. I used my oven on convection mode – it seems to cook them more evenly and quicker.
Combine all the ingredients in a bowl.
Place the sprouts in a foil covered baking sheet.
Cook for about 40 minutes, or until done (check it at 30 minutes).
This chicken was super moist and tasty…and easy. It just takes a little time to cook.
2 boneless chicken breasts
1/2 c. mayo
Grated fresh Parmesan cheese
Preheat the oven to 375. Spray the inside of a casserole dish with some olive oil spray.
Place the chicken breasts in the dish.
Combine the rest of the ingredients and spread over the breasts, trying to cover every surface.
Grate some more parmesan cheese on top.
Cook for about 30 to 45 minutes, until the chicken breasts are done.