2 large eggplant
1/4 cup flour
2 eggs, slightly beaten
2 cups seasoned bread crumbs
1/2 cup oil
1 (16 oz.) jar Marinara Sauce (or 16 oz. tomato sauce mixed with seasonings)
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
3/4 pound mozzarella cheese, slice
Parmesan cheese (optional)
Peel eggplant (can be left unpeeled), cut into thin slices. Dip slices into flour, then into eggs, then into crumbs. Heat 1/4 cup oil in large skillet. Brown eggplant slices in hot oil on both sides. Drain on paper towels. Spread small amount of sauce on bottom of 9 x 13 pan. Place eggplant in single layer. Sprinkle lightly with seasonings. Pour sauce over and arrange cheese slices on eggplant slices. Sprinkle with Parmesan cheese if desired. Cover with foil. Bake at 400 degrees 20 minutes or until bubbly and cheese is melted.
I recently made this pasta salad for a dinner party and as usual, it was a hit! It’s a great way to make your favorite high carb dish a little more nutritious!
2 cups Fusilli Vegetable Pasta, uncooked (or substitute your fave pasta)
1 small head broccoli, chopped into big chunks
3 cloves fresh garlic, finely minced
1/4 cup pine nuts and/or almonds
5 mushrooms, sliced
1/2 small purple onion, diced
1/4 fresh parsley, finely chopped
1/2 cup light mayonnaise
1 tsp. + 1 tbsp. olive oil
1 tsp. ground black pepper
2 tsp. salt
1. Cook pasta according to package directions. Drain and rinse in cold water to cool. Set aside in large mixing bowl.
2. Bring a pot of water to a boil. Add broccoli and 1 teaspoon of salt and let cook uncovered until broccoli is just tender (a fork should easily pass through a broccoli floret, but do not overcook!). Drain and rinse in cold water to cool. Chop into finer pieces and add to pasta.
3. Over medium heat, in a small skillet or frying pan, add 1 teaspoon of olive oil. When your pan gets warm, brown garlic and pine nuts. Add your garlic and pine nuts to pasta.
4. Stir in the remaining ingredients to the pasta and serve! Add more or less salt and pepper according to your taste.
Chicken Breast cut into small pieces.
1 can of tomato sauce
1 yellow onion diced
1 clove of garlic diced
1 small red pepper diced
1 small orange pepper diced
1 small yellow pepper diced
Ronzoni Garden Delight vegetable pasta
Fry up the onion and garlic. Once golden, add the diced peppers. Once those are tender add the chicken pieces. Cook until no longer pink. Add the tomato sauce, spices and sugar. (I never measure the spices, I season to taste adding if I feel necessary.) Combine and cook through. Serve with the prepared vegetable pasta.
My son loves to nosh on pasta, my husband is a fan of meat and this recipe takes less than 30 minutes to prepare, which makes this dinner a win win for the whole family! This recipe is great for sneaking in whole grain pasta since the sauce is thick and flavorful and will cover up the flavor if your kids are not usually a fan of the healthier carb.
My older sister Rivky lives in Florida and juggles taking care of her energetic (and adorable!) three sons while working full time. She is probably the only person I know who can whip up shabbos meals two hours before candle lighting and still fit in making home baked brownies! When I need a dinner that is quick and tasty, she is on my speed dial of who to call (along with my sister Tova and certs!) The following is a delicious blend of pasta, sauce and tender chicken that wont leave room for dessert.
- Pasta such as fettuccine or spaghetti (whole wheat, whole grain or white can be used)
- 1 large can of diced tomatoes with basil, garlic & oregano
- 1 small can of tomato sauce
- Chicken breast cut into pieces
- 1 onion chopped
- 3 cloves of garlic diced
Cook the pasta as directed on the box. While the pasta is cooking saute the onions and garlic. Once that has browned add the pieces of chicken and cook until white and no longer pink. Once that has cooked add the can of tomatoes and the tomato sauce. Then combine with the pasta and mix well.
~ This is Rebbecca Teitelbaum’s recipe submitted by Nina Safar
I heart pasta. It is definitely the carb that is hardest for me to resist! I like all sorts of pastas however when I am craving it and don’t have much time to spend in front of the stove, this is a quick and easy recipe that helps satisfy the craving.
- Pasta of your choice (for cheesy recipes I like using elbow or rotini shaped because they grab the cheese and get it to stick!)
- 1 can of tomato sauce with Basil, Garlic and Oregano. (this is a great tasting sauce and not as heavy as the marinara sauces. It’s also cheaper!)
- Mozzarella cheese
- Parmesan cheese
Cook pasta in a pot. Once it is prepared and the water has been drained, add the tomato sauce and Mozzarella cheese. Allow it to melt and then when you serve sprinkle on some Parmesan cheese.