No Noodle Lasagna

    Okay, I know what you're thinking, what a horrible name for a blog post or recipe, so bland. I know, but it'll all make sense soon. After a wonderful brunch and afternoon walk with Morgan on Sunday I ventured out to do some groceries. Fun fact, I absolutely adore grocery shopping, it's the only shopping I like to do; however, I hate a crowded grocery store. People always seem so confused and they put their carts in such random spots. I thought going 1 hour before the Super Bowl would be better, and shockingly, it was!
   I wanted to make something that would feed me for a few days and maybe even a few friends so I figured a huge lasagna would do the trick. I didn't feel like messing with lasagna noodles and wanted to pack an extra micronutrient punch (not a dietitian? maybe that's not as cool as I would like to think it sounds). So I opted for eggplant in place of lasagna noodles. In this one pot dish I managed to get in 4 different colored vegetables, each providing a different antioxiant!
   As I preheated the oven to 375F, I started slicing the eggplants (~1/2 inch slices), dicing up an onion, sauteeing up the ground chicken breast, and cutting up the reaming vegetables. Next I mixed up the cheese layer and began layering my lasagna, all the while I was skyping a good friend in Germany. My friend Jami not only watched me make the entire lasagna but also eat it :). Now back to the actual recipe, I'm sorry for my lack of pictures during the process but I forgot to take prep pics, I promise I'll get better at this!

No Noodle Lasagna
-2 medium eggplants sliced into 1/2 inch thick slices
-2 small zucchinis sliced (thinly)

-1/4 large chopped yellow onion (~1/2 cup)
-1 small package of frozen spinach or 1 bag of fresh spinach
-1 container of part skim ricotta cheese
-2 cups of shredded part skim mozzarella
-1 egg
-1 tbsp dried thyme
-1/2 tbsp garlic
-salt and pepper to taste
-3/4 cup whole wheat pank bread crumbs
-2 tbsp chopped basil
-1 large can of diced tomatoes (or crushed or tomato sauce)

Step 1: dice up all your veggies and slice up your eggplant.
Step 2: Coat non stick pan with cooking spray and cook ground chicken (add thyme, salt, and pepper to mix)
Step 3: mix the part skim ricotta cheese with 1 egg, add 1 tbsp of chopped basil and garlic.
Step 4: start layering! Put a thin layer of crushed tomatoes down first, just enough to coat the bottom of your baking dish. Then add the first layer of eggplant, put 1/2 of the ricotta mixture on top, then add sliced zucchini and spinach. Layer 1/2 of ground chicken Add 1/2 the amount of mozzarella cheese and another thin layer of sauce. Then start over with the eggplant layer. When you finish the second layer (my dish only held to layers) add a heavier coat of crushed tomatoes (i really like red sauces). Before you top with cheese reserve 1/4 cup of cheese left to mix with bread crumbs and 1 tbsp of basil. Then top with the bread crum mixture. Bake for about 30-45 minutes. Then ENJOY!

It should come out looking like this...

This recipe is high in fiber (from all those veggies), high in protein (from the ground chicken breast and cheese) and low in fat (since we used low fat cheese).

Banana Bread French Toast

Brown bananas?  The obvious answer is banana bread.  But what do you do with the leftover banana bread?  How about turning it into delicious warm, golden brown french toast.  I know what you're thinking... "Morgan, Shut Your Mouth!"  But yes, you heard me right.

I had some nice brown, squishy bananas, so Zeina and I made banana bread while hanging out after work on Friday.  By Sunday morning, with about three quarters of the loaf left, it was time to mix things up.  Zeina came back over for brunch today and brought her dog, Emma, to come play with Buddy.  We mixed up a quick french toast batter and voila- yummy, banana-y, moist inside with nice browned outside french toast!

I perfected my banana bread recipe while in college, much to the dismay of my roommate, Beth.  She HATES bananas after being force-fed them as a kid to fuel up for soccer games.  But thanks to Beth for being a good sport when I made my many loaves of banana bread in our Clay St. kitchen- because now I have this amazing recipe.  For Beth, I would recommend substituting plain applesauce for the mashed banana.  Add some chopped apples and some nutmeg, and you have apple bread instead!

And yes, my recipe is lower in fat and higher in fiber than your typical banana bread :)  It is also lower in added sugar, because the bananas provide a wonderful natural sugar which is perfectly sweet enough!

Best Banana Bread
1 1/2 cups whole wheat flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/8 tsp salt
1 slightly beaten egg
3 mashed bananas (let them get nicely brown, sweet and squishy)
1/3 cup sugar
2 Tb honey
1/4 cup canola oil
1/4 cup chopped pecans or walnuts or mini chocolate chips

Preheat oven to 350 degrees F.  Lightly coat a loaf pan with non-stick spray.  Set aside.
In a medium bowl- combine flour, baking powder, baking soda, cinnamon and salt.  Set aside.
In a large bowl- stir together the egg, banana, sugar, honey and oil.  *TIP- spray your measuring spoon with non-stick spray before measuring out the honey.  This helps the honey slide right out without leaving a sticky mess!
If you are adding nuts or chocolate chips, mix them into the flour mixture.
Add flour mixture all at once to banana mixture. 
Stir just until moistened- you will have a lumpy batter.  Don't over-mix or bread won't rise correctly.  The batter will continue to blend as you cook it.
Pour batter into prepared pan. 
Bake in the preheated oven for 45-50 minutes.  If you insert a toothpick, it should come out clean.
Cool in the pan on a wire rack for about 10 minutes.  Then remove the loaf from the pan and let cool completely. 

Banana Bread French Toast

Leftover banana bread
2 eggs
1 cup skim milk
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
Non-stick spray
Pecan pieces, about 1/2 cup
Vanilla Yogurt

Preheat oven to 300 degrees F.  Spread nuts on a baking sheet and toast about 10 minutes in preheated oven.  Set aside.
Cut banana bread into about 1/2 inch thick slices.  Heat a skillet or griddle over medium heat on the stove top.  Lightly coat with non-stick spray.
In a shallow bowl, whisk together the eggs, milk, vanilla, cinnamon and nutmeg.  Dip the french toast slices in the egg mixture- I used my hands to do this, since using a fork will likely tear the super moist banana bread.  Place the coated banana bread slices on the hot skillet.  Repeat with remaining pieces, careful not to over crowd the skillet.  Cook until golden brown, about 3 minutes per side. 
Top the french toast slices with a dollop of vanilla yogurt and the toasted pecans.

I served the banana bread french toast with a fruit salad made with fresh pineapple, tangelos, grapes and a defrosted frozen berry blend.  Emma and Buddy also approved of this recipe :)  Cheers!

Almost Game Day- Mini Calzones Will Please the Crowd

24 hours left now... do you know what you're making for the super bowl tomorrow?  You can never go wrong with pizza.  But to really impress your friends and family, why not take it to the next level?  I absolutely LOVE pizza, but I feel even more special when I have my very own individual calzone all for me!  The recipe for these is going to be similar to a homemade pizza, but all folded up in a cute little cheesy, doughy pouch.

And yes, YOU CAN make your own dough from scratch. Do it!  You will love hearing your friends and family oooh and aaah over your amazing calzone making talents.  The dough will need to rise for at least and hour-  you can make the dough ahead of time and refrigerate overnight if that makes life easier.  This recipe makes enough dough for 2 pizza crusts (or 12 calzones), so I usually freeze half to use later- just wrap tightly in plastic wrap and freeze.  Take the frozen dough out the day before you want to use it and let defrost overnight in the refrigerator.  Let the dough sit at room temperature for 30 minutes before making your pizza. 

My dough recipe utilizes the added health benefits of whole wheat flour- more fiber and nutrients!!!  I also add dried herbs/spices for a little extra sumthin sumthin- feel free to substitute other herbs spices and find your own flavor!

The Delicious Dough
1 packet (2 1/4 tsp) active dry yeast
1 tsp sugar
1 1/2 cups warm water (around 110 degrees F)
1 tsp salt
2 Tb olive oil
2 cups whole wheat flour
1 Tb dried oregano
1 tsp garlic powder
1 1/5 cups all purpose flour, plus more as needed.

In a large mixing bowl, dissolve the yeast and sugar in the warm water.  Let sit for 10 minutes- there will be a foam on top as the yeast starts to produce carbon dioxide. 
Stir salt and olive oil into the yeast mixture.  Add 2 cups whole wheat flour, oregano and garlic powder and mix until well combined.  Turn the dough out onto a lightly floured surface.  Knead in additional 1 1/5 cups all purpose flour.  Add more flour as needed, kneading dough until no longer sticky.  (Alternately, if you have a stand mixer, you can add the ingredients to the bowl of the stand mixer and use the dough hook to knead the dough). 
Place your dough ball in a large, well-oiled bowl and turn to coat with the oil.  Cover with plastic wrap and place in a warm area for at least an hour to rise.  The dough should double in size.

Punch the dough down- time to unload any aggression!  If pizza is your desire, divide into 2 even and smooth balls.  If calzones are on the menu, divide into 12 even and smooth balls.  Let the balls rest for 10 minutes before forming your delicious product!

The Cheesy Filling
Here's where you can get extra creative.  I am all about you changing any recipe to make it more your own- substitute any of the veggies and meats in my filling and put in whatever you find in your fridge.  Some yummy combos could be- peppers, onions and turkey sausage; pineapple and ham; broccoli and caramelized onions; spinach and artichokes; or any combination of veggies!

3/4 cup part-skim ricotta cheese
3/4 cup part-skim mozzarella cheese
1 cup roughly chopped fresh spinach (you can use frozen and defrosted- just make sure you drain the liquid well).
3/4 cup chopped, sauteed mushrooms
1/2 cup diced, sauteed canadian bacon
1 tsp dried oregano
1 tsp dried parsley
1/4 tsp salt
1/4 tsp pepper

Mix all ingredients until well combined.  This filling makes enough for 1/2 the dough recipe (or 6 calzones), so if you are cooking all the dough at once, double the recipe. 

The Crazy-Good Calzones
6 Mini homemade dough balls
The cheesy filling
1 egg
1 Tb water
A little bit more water
Medium grain corn meal

Preheat your oven to 475 degrees F.  Sprinkle some corn meal on a baking sheet or pizza stone.  Roll out each of your dough balls to about 1/8 inch thick.  Divide filling evenly among the dough.  With the additional water, moisten the edges of the dough.  Fold dough in half over the filling and use a fork to pinch edges together until well sealed.  Repeat with each of the remaining calzones.  
Mix the egg with 1 Tb water.  Using a marinade brush, brush the egg mixture on each of the calzones- these will make them turn nice and golden brown and B-E-A-Utiful in the oven.  Use a knife to cut 3 slits in the top of each calzone.
Bake on your prepared baking sheet or pizza stone for 10-15 minutes or until golden brown.  Serve with some warm marinara sauce and a crisp salad on the side. 

Super Easy Baked Buffalo Tenders

T-minus 48 hours until... the big game!!!  Whether you are hosting the most killer super bowl party, stopping by a friend's house, or hanging out in sweats on your couch- it is important to have a fabulous spread of delicious football-watching foods.  Impress your pals with this recipe for baked buffalo chicken tenders...

Buffalo Chicken Tenders
1lb chicken breasts (about 3), cut into 1 inch strips
1/2 cup plain, non-fat yogurt (I use greek)
1/4 cup water
1/4 cup cayenne pepper sauce (Frank's, Crystals, Texas Pete, etc.- basically whatever sauce you like)
1 cup plain bread crumbs
1/2 cup panko bread crumbs
1 tsp black pepper

Mix the yogurt, water and pepper sauce in a large bowl.  Toss the chicken in the yogurt sauce, cover with plastic wrap and refrigerate for at least an hour.

Preheat oven to 400 degrees F.  Lightly coat a baking sheet with non-stick spray.  Pour the two types of bread crumbs and black pepper in a large gallon bag.  Shake the excess yogurt sauce off the chicken and place about 4 strips of chicken in the bag with the bread crumbs.  Shake until chicken is well coated.  Place chicken strips on your prepared baking sheet.  Repeat until all strips are breaded, adding more bread crumbs to bag if needed.  Once all the chicken is on your baking sheet, evenly coat the chicken pieces with the non-stick spray so that the bread crumbs turn nice and brown. 
Cook the chicken until it is a beautiful golden brown, about 15-20 minutes. 

These little chickeny goodies are NOT overly spicy- in fact, I add extra hot sauce to mine!  But they do have a nice tangy buffalo flavor.  They are excellent served with a homemade blue cheese or zesty ranch sauce.  I served mine with blue cheese. 

When we had these the other night, I made some homemade baked beans.  They were tangy and sweet after slow cooking for about 2-3 hours.  I also roasted some brussels sprouts and served some fresh, crisp salads on the side... always got to pile on the veggies :)

As you can see, you can serve these tenders as part of a balanced meal, or as delish finger foods on Super Bowl Sunday!

Creamy Blue Cheese Sauce
1 cup non-fat plain greek yogurt
1/4 cup low-fat mayo
1/4 cup blue cheese crumbles
2 Tb white vinegar (alternately, you can use lemon juice)
1 tsp dried dill
1/4 tsp black pepper

Mix all ingredients until thoroughly combined.  Refrigerate for at least 30 minutes to develop flavors. 

Zesty Ranch Sauce
1 cup non-fat plain greek yogurt
1/4 cup low-fat mayo
1/2 tsp dried chives
1/2 tsp dried parsley
1/2 tsp dried dill
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp salt
1/8 tsp ground black pepper
Mix all ingredients until thoroughly combined. Refrigerate for at least 30 minutes to develop flavors. 

Slow-Cooked Baked Beans
2.5 cups cooked (or canned) white, cannelini or navy beans
4 slices canadian bacon, diced
1/2 onion, finely diced
1/2 cup ketchup (yes, I loaaaaathe ketchup- but it works well in this recipe :)
2 Tb molassas
2 Tb dijon mustard
1 Tb Worcestershire sauce
1/2 tsp salt
1/4 tsp black pepper
A couple dashes of hot sauce (or more if your like me and like it with a little more heat)

Preheat oven to 325 degrees F.  Lightly coat an 8x8 baking dish with non-stick spray. Spread beans in dish evenly. Layer canadian bacon and onions on top. 
Put all remaining ingredients in a sauce pan.  Bring the mixture to a boil then reduce heat and let simmer about 5 minutes.
Stir about 1/4 cup water into sauce then pour over beans.  Cover with foil or a lid.  Bake in preheated oven for 2-3 hours.  Check beans about halfway trough cooking time and add more liquid if beans start to dry out.

Unseasonably Warm... So Let's Fire Up the Grill!

Yes, it's January, and winter weather is a time for soup, hot chocolate and crock-pot meals.  But the sun was shining this weekend and with temperatures in the 50's, Sonny was itching to throw dinner on the grill.  As you probably know by now, my hubby is quite the sportsman.  We have a large freezer in the basement that is packed full of sustainable meats and fish.  So for this lovely winter's day, he selected a nice venison ham.  As far as the nutritional value of venison, this meat is leaner (lower in calories and fat) than beef, bison, pork, veal and lamb- the amount of fat and calories is comparable to chicken breast (without skin).  Sonny mixed up a marinade- the recipe below is an estimate, so feel free to adjust portions of ingredients to suit your own taste. 

I also had some locally-produced purple potatoes from South Mountain Veggies that we just wrapped in foil (after poking holes with a fork) and threw on the grill.  Potatoes get a bad rep, but these starchy veggies are a good source of complex carbs, potassium, vitamin C, iron and folic acid.  Potatoes that are deeper in color (orange, red, purple) are also higher in antioxidants from the pigments that cause these vibrant colors.  These darker colored potatoes may not be available in your local Harris Teeter, but you can often find them at food co-ops or some farmers' markets. 

Sonny threw the stuffed peppers and potatoes on the grill first and in about 5 minutes, added the steaks. 

I made a simple salad out of other veggies from South Mountain Veggies- boston bibb lettuce, baby carrots, onions and celery.  Check out our spread... almost like a little taste of summer!

Stuffed Mini Peppers
10-15 mini sweet peppers
3/4 cup part-skim ricotta cheese
3/4 cup part-skim shredded mozzarella cheese
1 Tb dried oregano
1 Tb dried basil
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp salt

Mix together all ingredients except the peppers.  Trim off the tops of the peppers and scoop out the seeds.  Stuff peppers with the filling.  Cover a grill tray with foil and spray lightly with non-stick spray.  Place peppers on the tinfoil covered tray and place on hot grill.  Cook 20 minutes, turning once.  Peppers will be slightly charred.  Alternately, you can cook these peppers in a 375 degree F oven for about 20 minutes, turning halfway through. 

Marinade for Venison Steaks
1/2 cup Olive oil
1/4 cup Worcestershire
1/4 cup Soy Sauce
1 tsp Dry Mustard
1 tsp Black pepper
3 Tb Lemon Juice
1 Tb Garlic, minced

1-1.5lb venison ham steaks (alternately, you can use beef steaks- sirloin, filet, etc)

Whisk together ingredients for the marinade.  Pour over steak and marinate, refrigerated for about 2 hours.  Let steak sit at room temperature for about 30 minutes before grilling.  We used a charcoal grill- light charcoal and heat until coals are hot and grey.  Place steaks on grate over hot coals.  For a medium steak, cook about 8 minutes per side.