Buffalo Chicken Pizza
Pineapple Black Bean Enchiladas
Baked Egg Plant
Tomato Tortellini Soup (either w/ grilled cheese or cheese enchiladas)
Not necessarily in that order. Side dishes TBD.
Friday, March 21, 2008
Wednesday, March 12, 2008
I love baked eggplant...love it. I make it once a week to once every other week. I serve it with garlic mashed, a veggie, baked feta, and mini pitas. Last time I made it R asked for a sauce for it. I told him that I usually spread the feta or some of the garlic mash on it. His response was that he had already scarfed his garlic mash...too bad for him. So this time I made a sauce. I'll admit, it was a nice addition.
Since I had the sauce this time, I decided to do something different with the potato. I just bought some ramekins the other day and wanted to use them so I made little potato souffles.
Made garlic mashed as usual.
Spray the ramekins with non-stick spray
In the food processor:
1/2 c. flour
1/2 c. milk (maybe less)
Pour mix into ramekin just above covering the bottom, the fill with potato, then pour more mix over top. It made a great little baked crust.
Here is the rest:
Dip in egg
Dip in breading mix
Bake at 400 for about 15 min on each side.
Panko bread crumbs
Shake and bake or italian bread crumbs
some parm cheese
Leftover pan drippings from shrip linguini and a can of italian spiced tomatoes in the food processor. R loved the sauce BTW.