All posts tagged: Ezekiel Bread

Meatless Monday-Eggplant Parmesan

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Happy Monday!  Hope everyone had a happy, safe, and delicious Independence Day and weekend!  I decided to make a great eggplant Parmesan for Meatless Monday today!  I had never made this recipe before, and I was very pleased with the outcome!  Follow the recipe below! 1 Eggplant 2 Eggs 1 Cup Bread Crumbs with Italian Seasoning (I made my own with Ezekiel Bread) 1/4 Cup Parmesan Cheese, and additional cheese for garnish 1 8 Ounce Container of Mozzarella Cheese 1 25.5 Ounce Jar Tomato Sauce 1 Medium Zucchini 1 Medium Squash Preheat oven to 375 Beat eggs in bowl Add Parmesan cheese to breadcrumb Slice eggplant approximately 1/8 inch thick Set up assembly line of eggplant slices, egg wash, and bread crumbs Dip eggplant slices in egg wash and then into breadcrumbs to coat Place slices in pre-sprayed baking dish Repeat until all eggplant slices are coated Bake in pre-heated oven for 5 minutes per side Remove eggplant from dish (or use a separate baking dish) and coat bottom of dish with tomato sauce Place …

Valentine’s Day Dinner and Drink Menu!

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Happy Valentine’s Day!!!  As you can see by the past two posts, I am a dessert girl and would prefer to eat my dessert before the main meal if I could.  But, today I figured I would give you a few last minute dinner and drink recipes for you procrastinators out there!  Hope you find something inspiring to make for your sweetie tonight! Appetizers: Arugula Salad with Honey-Drizzled Peaches (from BetterEats.com) 1/4 cup nuts, pecans, toasted – finely chopped 1/2 teaspoon salt, Kosher – divided Pepper, to taste 4 ounces cheese, goat, soft 6 cups arugula 1 TBSP extra virgin olive oil 1 medium lemon – zest and juice 4 medium peach – ripe but firm, halved and pitted 4 TBSP honey Place pecans in a shallow dish Season with 1/4 teaspoon salt and pepper Roll goat cheese log in the pecans to coat Refrigerate the log until firm, if necessary, then cut into 8 rounds Place arugula in a medium bowl Add oil, lemon zest and juice and toss to coat; season with the …

Meatless Monday-Panzanella Salad

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Yesterday, I went to the Los Angeles Food and Wine and will post later in the week about the festival, but right now I am still digesting both the experience and the food.  Today’s Meatless Monday recipe is a great summer salad for the few weeks left!  You can make this with store bought croutons or make them yourself.  Follow the recipe below! 1 Stale Baguette, cubed (I used Ezekiel bread because I like to be a little healthier) 1/2 cup and 2 TBSP EVOO 1 1/2 Pounds tomatoes, cut into 1 inch pieces 1 Small Red Onion, thinly sliced 1 Small Pepper 1 Small Cucumber 3 TBSP Drained capers (optional) 4 Ounces Feta Cheese (most recipes call for Mozzarella, but I like feta instead) 1/2 Cup Basil, chopped 3 TBSP Balsamic Vinegar Salt, Pepper, Garlic Salt, and Onion Powder to taste Preheat oven to 375 Toss bread cubes with 2 TBSP oil and spices Pour onto cookie sheet lined with aluminum foil and bake in single layer for 12 to 15 minutes stirring once Whisk …