Baked Eggplant Parmesan House-made Marinara Toasted Orzo & Mixed Greens Salad with House Dressing

Filling:

1 large eggplant cut in 1/2 length wise (scoop out insides & save)

3 Tbsp olive oil

salt and freshly ground pepper

1-2 tsp red pepper flakes

1 Tbsp italian seasoning

2 tsp sweet paprika 

1 tsp dried oregano

1 small onion, diced

3 garlic cloves, minced

**can add ground meat of choice in this stage.

 

Parmesan Parsley Bread Crumbs

1/8 c breadcrumbs

1/8 c grated parmesan

1 Tbsp dried parsley

1 log of fresh mozzarella sliced

 

Directions:

  • Preheat the oven to 350 degrees F.
  • Cut the eggplant in half length and scoop out the center (set aside), leaving enough meat inside the skin so that it holds its shape when baked. Chop up the eggplant you scooped out of the center.
  • In a large saute pan add 3 Tbsp oil, add onions, eggplant and garlic to pan and stir. (can add ground meat of choice.) Cook until eggplant is tender and slightly translucent. Then add can of diced tomatoes and seasonings to pan. Add salt and pepper to taste. Cook for 15 minutes and occasionally stir.
  • Fill each eggplant with filling, top with fresh mozzarella and parmesan bread crumb. Bake in oven on 350 for 50 minutes. 

Seasoned Pork Medallions with Creamy Dijon Sauce, Mushrooms & Onions, and Roasted Sweet Potato Coins

Creamy Dijon Sauce Ingredients:

2 tsp garlic powder
2 tsp onion powder
1 c buttermilk or heavy cream
1 c chicken stock
3 Tb dijon mustard
salt & pepper to taste
1 tsp cayenne

2 Tb butter
1/8 c fresh chopped parsley
1 Tb fresh rosemary

Cooking Instructions:

Preheat the oven to 400 degrees
1. Slice pork into 6 -1/4″- 1/2″ slices
2. Combine first five ingredients for sauce in a bowl, stir until combined
3. Divide mix: add half the mix to a small saucepan set aside, with the remaining dijon mix add sliced pork to the bowl and marinate for 30 minutes
4. To make sauce, add 2 Tb butter and fresh herbs to the dijon mix in a saucepan and cook on low heat until hot. *for a thicker sauce add cornstarch slurry to sauce
5. While pork is marinating, wash and cut button mushrooms in half, dice 1 small yellow onion and cut 2 sweet potatoes into coins 1/4″-1/2″ thick
6. Lay parchment on a baking sheet, toss sweet potatoes in desired oil, about 1-2 Tb, season with salt & pepper, place potatoes in the center of the oven
7. When potatoes are nicely browned (15-20 minutes) remove from the oven & flip them over to the other side. Continue Roasting for another 10-15 minutes, browned & tender in the center
8. While the potatoes are baking sauté onions & mushrooms in a medium saucepan, medium to high heat for a nice browned sear. Set aside in a separate dish
9. In the same saucepan you sautéd mushrooms and onions. On medium high heat add marinated pork loin 2-3 at a time, searing on both sides for a golden brown 10-12 minutes, transfer to a baking sheet and cover with foil, sear the remaining pork and add mushrooms & onions back to the pan.

Platter pork slices and top with mushrooms and onions, drizzle with creamy dijon sauce, served with a side of sweet potatoes. Enjoy!

Smoked Cauliflower & Greens Tacos with a side of Cilantro Bean Salad

In Your Meal Kit:

  • Cilantro Lime Beans
  • Cauliflower
  • Kale
  • Tortillas
  • Chipotle Red Pepper Sauce

Preparing Your Meal:

Preheat oven to 450 F
In a medium saucepan add 1/8-1/4 cup of water then add cilantro lime beans on medium low heat stirring occasionally.
Toss cauliflower in 2-3 teaspoons of your favorite oil and add seasoning blend. Pour on to a sheet pan with parchment paper. Roast for 10-16 minutes until golden brown.
While cauliflower is roasting, in a medium high sided saucepan over medium heat add 1 tablespoon of oil (can add 2-3 teaspoons of fresh garlic) add a handful of kale to oil at a time, stirring after each addition so that it starts to wilt, until all kale is added. Stir in salt and pepper. Cover and cook, stirring occasionally, until kale is just tender, about 5 minutes.
Heat tortillas in the microwave or cover with foil and pop in the oven for 5 minutes.
Platter hot tortillas on plate, add seasoned cauliflower, top with sautéd kale and drizzle with chipotle red pepper sauce. Serve with hot beans on the side.

Chicken Caprese & Kale Caesar Salad

In Your Meal Kit:

  • Chicken Breasts
  • Fresh Tomato
  • Mozzarella Slices
  • Pesto Sauce
  • Kale
  • Parmesan
  • Caesar Dressing

Preparing Your Meal:

Depending on the thickness of your chicken breasts, roasting chicken at 450°F should require a cooking time of about 15-18 minutes. Cooking at high heat quickly develops a nice crispier “crust” on the outside of the breasts, which also helps to lock in those juices and keep the oven roasted chicken perfectly tender on the inside. Want to reach an internal temperature of 165.

Loosely tent a sheet of aluminum foil over the pan to keep the heat in while the chicken rests.  And then after 5-10 minutes, you can finally serve and enjoy your perfectly-cooked chicken breasts.

Top Chicken Breast with fresh tomato and mozzarella slices then drizzle with pesto sauce. (Optional: Put back in oven to heat tomatoes and mozzarella.)

Kale Caesar Salad: top with grated parmesan and Caesar dressing and enjoy.

Spaghetti Squash with Turkey Bolognese

In Your Meal Kit:

  • Spaghetti Squash
  • Bolognese Sauce
  • Garlic Butter
  • Broccoli
  • Parmesan

Preparing Your Meal:

In a 4 quart saucepan add 1/8-1/4 cup of water to the pan with bolognese sauce and stir constantly.
Take the lid off garlic butter & microwave in 15 second intervals until melted, then set aside.
In a separate saucepan over low/medium heat add a 1/4 cup of water to the pan then add spaghetti squash, stir constantly. Once spaghetti squash is hot, place in a serving bowl, cover with foil to keep hot.
 In the same saucepan turn up to high heat add broccoli and 1/4 cup of water to the saucepan, then slowly add lemon garlic butter.
Once bolognese is hot, unwrap spaghetti squash add hot bolognese sauce then scatter broccoli around the bowl and top with parmesan.