Chicken Marsala with Cauliflower Rice

https://www.eazypeazymealz.com/chicken-marsala-with-cauliflower-rice/

Stuffed Peppers/Southern Plate

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This is what I am cooking today

Garden Vegetable Quiche

Garden Vegetable Quiche

 1 pie crust, uncooked
6 ounces shredded cheese, mild cheddar
1 small zucchini, diced
1 small summer squash, diced
2 green onions, chopped
¼ cup red bell peppers, diced
¼ cup fresh basil leaves
4 large eggs
1 cup Hickory Hill Milk
1 medium tomato, thinly sliced
2 tbsp. parsley, chopped

Heat oven to 350.
Coat skillet with olive oil and add diced veggies. Sautee for 6-8 minutes.
Add fresh basil leaves, cook an additional 2 minutes.
Scoop sautéed veggies into pie crust. Spread evenly.
Top veggies with shredded cheese.
Whisk together eggs and milk. Pour over cheese and veggies.
Top with sliced tomato and parsley.
Cook in oven 35-40 minutes

Broccoli Bites

I <3 broccoli!  Click on title to view

Spinach Lasagna

I have wanted to try this for a long time.   Click on title to view

Corned Beef and Cabbage

Recipe: Corned beef and cabbage

Ariane Duarte

Ingredients

• 1 1/4 pounds small red-skinned potatoes, halved
• 3 medium carrots, peeled and cut into 2-inch pieces
• 2 cloves garlic
• 1 tablespoon brown sugar
• 1 bay leaf
• 2 1/2 -3 pounds corned beef brisket
• 3 cups water
• 1 bottle dark beer
• 1 small green cabbage, cut into 8 wedges

Preparation

Combine potatoes, carrots, garlic, sugar and bay leaf in large slow cooker. Put brisket on top of vegetables and add water and beer. Cover and cook on low 8 to 10 hours. Add cabbage for last 1 1/2 hours.
Remove beef from slow cooker. Let rest, loosely covered, 5 to 10 minutes before slicing. Remove and discard bay leaf. Remove vegetables with slotted spoon and serve with corned beef.

Serving Size

Serves 8

Creamy Broccoli-Stuffed Chicken Breasts recipe

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Creamy Broccoli-Stuffed Chicken Breasts recipe

Holiday Broccoli Casserole

2-16 oz pkgs frozen broccoli
1/2-9 oz package of frozen corn
one 24 oz carton of cottage cheese
3 Eggs
1/3 Cup of margarine or butter
1/3 Cup of all purpose flour
2 Cups of shredded Swiss cheese
1/2 Cup of chopped onion
8 slices of bacon cooked crisp and crumbled
1/2 Cup of Wheat Germ

salt and pepper to taste


Preheat oven to 350.  Cook broccoli and corn, separately according to package directions; drain.  Combine cottage cheese, eggs, butter and flour in a blender or food processor until smooth and set aside.  Combine, broccoli, corn, onion, cheese and salt and pepper in a large mixing bowl; blend in cottage cheese mixture into a 9x11 baking dish;sprinkle with bacon and wheat germ on top.  Bake for 45 minutes.

Maple-Glazed Acorn Squash Recipe | Taste of Home Recipes

Maple-Glazed Acorn Squash Recipe | Taste of Home Recipes

This sounds really good! I have never made it with maple syrup

SPICY EGGPLANT PARMESAN

3/4 c. Italian-seasoned breadcrumbs
1 c. Parmesan cheese, divided
1 tsp. dried Italian seasoning
2 minced garlic cloves
2 large egg whites, lightly beaten
1 large egg, lightly beaten
1 eggplant, peeled and cut into 1/4-inch thick slices
1 (26 oz. jar.) tomato-basil pasta sauce
1/2 tsp. crushed red pepper
1/2 cup. shredded part-skim Mozzarella cheese

Place a baking sheet inside oven, preheat to 400°F.

In shallow dish, combine breadcrumbs, 1/2 cup Parmesan, Italian seasoning, and garlic. In separate shallow dish, combine egg whites and egg. Dip eggplant slice in egg, dredge in breadcrumb mix. Remove pan from oven. Coat pan with cooking spray. Arrange eggplant on pan, coat eggplant with cooking spray.

Bake for 17 minutes or until golden.

Reduce oven temp to 375°F. Combine pasta sauce and red pepper. Spray a 13x9-inch baking dish. Spread 1/2 cup sauce mix evenly in baking dish. Arrange eggplant slices over pasta in baking dish. Spread remaining sauce over eggplant, sprinkle with remaining Parmesan cheese and Mozzarella cheese.

Bake for 25 minutes or until bubbly and cheese is melted.

Only 203 calories per serving. Fat is 6.5g., saturated fat is 3.2g.