Lunch

Yield: 4 Servings

Everything about this Eggplant, Tomato Pie is the best! From the eggplant itself to the melted cheese, it is so difficult not to fall in love with this dish! I am so excited to share this recipe with you today because I know that you are going to love it! I have listed all the things you will be needing so just follow them step by step, and you are good to go!

Ingredients:

1 Egg
Cheddar cheese, shredded
1 Eggplant, peeled
1 tbsp butter, melted
1 onion, diced
2 cloves garlic
Breadcrumbs
2 tomatoes, sliced
1 tbsp pesto
Fresh parsley

Directions:

Place a pot with water on the stove and turn the heat to high. Bring the water to a boil.

Cut the peeled eggplant into small cubes. Put them into the boiling water, then cook for a few minutes until cooked through. Drain and transfer them into a large mixing bowl.

Use a masher to mash the cooked eggplant slices.

Add melted butter, pesto, egg, bread crumbs, garlic, and onions. Stir all the ingredients to combine.

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a pie pan.

Slice a tomato and spread them to the bottom of the greased pan.

Place the eggplant mixture over the tomato slices.

Slice the other tomato, then scatter the slices over the eggplant mixture. Top everything with cheddar cheese and freshly chopped parsley.

Place the pie pan in the preheated oven and bake the Eggplant, Tomato Pie for about 30 minutes or until the top turns golden brown.

Remove the Eggplant, Tomato Pie from the oven.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Servings: 4 Amount per serving: Calories 111 | %Daily Value* Total Fat 6g 8% | Saturated Fat 2.5g 12% | Cholesterol 49mg 16% | Sodium 66mg 3% | Total Carbohydrate 12.5g 5% | Dietary Fiber 5.5g 20% | Total Sugars 6.6g | Protein 3.9g | Vitamin D 6mcg 29% | Calcium 45mg 3% | Iron 1mg 4% | Potassium 470mg

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Prep Time: 5 mins | Total Time: 10 mins | Yield: 2 Servings

If you are looking for a quick and easy recipe to try for dinner tonight, then you have got to give this one a try! It is a 10-minute dish that you will surely love! This Honey Garlic Shrimp is a must-try! For busy individuals like us, we don’t have enough time to prepare food at home. That changes with this recipe! You will never buy takeouts ever again. Well, at least for now!

Ingredients:

¾ lb. medium uncooked shrimp, peeled & deveined
1 tbsp olive oil
1 tsp fresh ginger, minced
1 tbsp reduced-sodium soy sauce
3 tbsp honey
salt, to taste
cooked brown rice (to serve)
ground black pepper, to taste
2-3 cloves of garlic, minced (about 1 tbsp)
broccoli or other veggies (to serve)
¼ tsp crushed chili flakes (optional)
2 tbsp sliced green onion (optional garnish)

Directions:

In a mixing bowl, add garlic, soy sauce, ginger, chili flakes, and honey. Stir everything until well blended.

Add olive oil, shrimp, salt, and pepper to another bowl. Toss to combine.

Place a pan on the stove and turn the heat to medium-high.

Lay the shrimp in the hot pan, then cook each side for about 2 minutes or until they look seared.

Add the marinade, then cook the shrimp for one more minute. Make sure to scrape the bottom of the pan to get the browned bits. Remove from the heat.

Sprinkle freshly chopped green onion over each serving to garnish.

Serve the shrimp and sauce right away over cooked rice and some vegetables. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Although, I doubt that there will be leftovers. This dish is so good that it will be devoured just within a few minutes!

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Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 4 Servings

Chicken and gravy? Nothing can beat that combination! Serve them over mashed potatoes or rice, and you have yourself a meal to remember! This is indeed The Ultimate Chicken Fried Steak. Try it now!

Ingredients:

1 c vegetable oil
1 ½ c buttermilk
4 cube steaks (about 1/3 pound each)
2 tsp TABASCO® Sauce (original)
½ tsp baking powder
1 ½ c all-purpose flour
½ tsp baking soda
2 Eggs
½ tsp onion powder
½ tsp smoked paprika
½ tsp garlic powder
2 tsp fresh ground black pepper, divided
2 tsp kosher salt or sea salt, divided
Chicken Fried Steak Gravy
4 tbsp flour
2 to 3 c of whole milk
4 tbsp grease
salt and pepper to taste
½ c heavy whipping cream

Directions:

Add garlic powder, flour, baking powder, 1 tsp black pepper, baking soda, 1 tsp salt, onion powder, and paprika into a mixing bowl. Whisk everything until well incorporated.

Add Tabasco sauce, buttermilk, and eggs into another mixing bowl. Whisk everything until well combined.

Use paper towels to pat dry the steaks. Sprinkle salt and pepper to season. Let them rest for a few minutes, then use paper towels again to pat them dry.

Coat each steak with the flour mixture and egg mixture. Shake off any excess. Transfer them onto a sheet pan.

Prepare the oven and preheat it to 250 degrees F.

Place a heavy skillet on the stove and turn the heat to medium-high. Add vegetable oil and allow it to become hot.

Add 2 steaks into the hot skillet, then cook each side for about 3 minutes or until they turn golden brown. Transfer them onto a clean plate lined with paper towels to drain excess oil. Repeat the process with the rest of the steaks. Place the steaks in the oven to keep them warm.

For the Gravy:

Leave about 4 tbsp of the oil from the skillet and place it on the stove over medium heat.

Add flour, then whisk and cook for about 3 minutes to remove the raw taste.

Add milk and cream, then whisk until well blended. Simmer for about 5 minutes or until the texture becomes smooth. Add more milk if needed. Sprinkle salt and pepper to season.

Serve the steak with the delicious gravy over mashed potatoes!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 956 kcal | Carbohydrates: 53g | Protein: 51g | Fat: 58g | Saturated Fat: 28g | Cholesterol: 280mg | Sodium: 472mg | Potassium: 1017mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1025IU | Calcium: 346mg | Iron: 5.8mg

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Prep Time: 20 mins | Cook Time: 20 mins | Marinate Time: 30 mins | Total Time: 1 hr 10 mins | Yield: 5 Servings

The rich orange sauce of this dish is my favorite! It compliments very well with fried chicken. Serve it over rice, and you have yourself a meal to remember. Enjoy!

Ingredients:

1/4 teaspoon dried ginger
2 tablespoons grated yellow onion (be sure to get some of the juices when measuring)
2 cloves garlic, finely minced
1 1/4 c + 2 tablespoons cornstarch
1/2 c freshly squeezed orange juice
1/3 c white vinegar
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-1 1/2-inch pieces
Freshly ground black or white pepper, to taste
2 tablespoons cold water
1 tablespoon finely grated orange zest (zest of 1 1/2 fairly large oranges)
2 large Eggs
vegetable or peanut oil, for frying
1 c low-sodium chicken broth
1 teaspoon Sriracha hot sauce (optional)
Chopped green onions and sesame seeds, for garnish (optional)
1/2 c granulated sugar
1/4 c soy sauce

Directions:

Put the chicken inside a large Ziplock bag.

Add orange juice, ginger, chicken broth, granulated sugar, orange zest, yellow onion, garlic, pepper, and sriracha into a large container. Stir everything until well blended.

Add 2/3 cup of the mixture inside the bag with the chicken. Seal the bag and remove the air inside. Shake it until the chicken pieces are completely coated. Place the bag in the fridge and marinate the chicken for half an hour.

Add the rest of the sauce into a saucepan, then place it on the stove. Turn the heat to medium and allow the mixture to boil.

Make sure to stir from time to time.

Combine 2 tablespoons of water and 2 tablespoons of cornstarch. Add it into the pan, then stir until well blended. Simmer the mixture for about 2 minutes or until the texture become thick. Remove the pan from the heat.

Place a Dutch oven on the stove and turn the heat to about 350 degrees F. Add 2-inches of oil and allow it to become hot.

In a mixing bowl, add eggs and whisk to combine. Add cornstarch into another bowl.

Remove the chicken from the marinade, then coat each with egg and cornstarch. Shake off any excess.

Put the chicken into the hot oil, then cook each side for about 5 minutes or more or until they turn golden brown.

Move the chicken onto a clean plate lined with paper towels to drain most of the oil.

Toss the chicken in sauce.

Serve and enjoy!

Notes:

Make sure to cook the chicken in batches. Do not overcrowd them in the pot.

Nutrition Facts:

Calories 608 Calories from Fat 252 Fat 28g43% Saturated Fat 19g119% Cholesterol 152mg51% Sodium 874mg38% Potassium 642mg18% Carbohydrates 54g18% Sugar 22g24% Protein 33g66% Vitamin A 185IU4% Vitamin C 17.1mg21% Calcium 24mg2% Iron 1.4mg8%

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Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings

Loaded with meat and vegetables, this Chicken Zucchini Bake with Bacon will be your new favorite! This recipe only requires basic ingredients which I’m pretty sure you already have. You can taste perfection in just half an hour of preparation! Give this recipe a try now. I promise you that it’s going to be a hit. Enjoy!

Ingredients:

6 strips bacon, cooked, drained, chopped
½ c Mozzarella cheese, shredded
0.5 ounces dry Ranch seasoning (½ packet)
4 chicken breasts, thinly sliced
½ c Parmesan cheese, shredded
1 zucchini, thinly sliced

Directions:

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Lay four chicken breasts at the bottom of a casserole dish. Season the chicken breasts with dry Ranch seasoning mix.

Place the chopped bacon and zucchini slices over the chicken.

Scatter mozzarella and Parmesan cheese on top.

Place it in the preheated oven and bake for 20 minutes or until done. Broil for 3 minutes or until the cheese turns golden brown.

Remove the Chicken Zucchini Bake with Bacon from the oven and allow it to cool for a few minutes at room temperature.

Serve and enjoy!

Notes:

Feel free to use thinly sliced chicken breasts for this recipe if you prefer.

Cooking time depends on the size of the chicken.

Do not broil for a long time to prevent the dish from burning.

This dish is loaded with protein, so feel free to add veggies if you prefer.

You only need one pan for this recipe. It is very hassle-free and very easy to clean.

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories 504 Fat 25g 38 % Saturated Fat 9 g 56 % Cholesterol 185mg 62 % Sodium 1038 mg 45 % Potassium 1051 mg 30 % Carbohydrates 4 g 1 % Sugar 1 g 1 % Protein 60 g 120 % Vitamin A 360 IU 7 % Vitamin C 11.5 mg 14 % Calcium 238 mg 24 % Iron 1.3 mg 7 %

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Total time: 40 mins | Serves: 4

These Parmesan Crusted Pork Chops are super great! You can make this dish any time with little to no effort. A great weeknight dinner option with crispy breaded pork chops. What I love best in this recipe is the breading as it gives the pork chops the crispiest exterior! This simple recipe guarantees the best lush chops you’ll ever make! The pork chops are pan-fried, then bake to golden perfection!

If you are looking for another great dinner option that your entire family will love, then you have to give this easy Parmesan Crusted Pork Chops recipe a try. The panko bread crumbs mixed with finely grated Parmesan and seasonings are the true winner here. Enjoy these delicious chops with a side salad and slices of lemon wedges on the side.

INGREDIENTS

3 tbsp olive oil
4 boneless pork chops
2 tbsp Italian bread crumbs
½ tsp garlic powder
⅓ c. Parmesan cheese, grated
1 pinch paprika
¼ tsp pepper
1 tsp dried parsley

How to make Parmesan Crusted Pork Chops

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using cooking spray, grease a glass baking dish.

Step 2: With 2 tbsp olive oil, drizzle both sides of the pork chops.

Step 3: Place the Parmesan cheese, bread crumbs, garlic powder, paprika, parsley, and pepper in a shallow bowl. Mix well until combined. Then, dredge the pork chops, one at a time until completely coated with the mixture.

Step 4: In a skillet, heat 1 tbsp of oil. Place the pork chops in the skillet once the oil is hot and sear for about 5 minutes per side.

Step 5: Into the prepared baking dish, transfer the pork chops. Place in the preheated oven and bake for about 25 to 30 minutes until done. Or bake a little longer if using thicker pork chops.

Step 6: Serve the chops right away with your favorite side dishes. Enjoy!

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Prep time: 5 mins | Cook time: 25 mins | Servings: 4

Every family has its go-to dinners. As for mine, our favorite is this easy Magic Crispy Baked Shrimp. Whenever we want something easy and quick on the table, we always turn to this delicious baked shrimp. Lemony, garlicky, buttery, and crispy shrimp – a simple weeknight dinner yet super delightful and a true winner!

Easily make this magic crispy baked shrimp in under thirty minutes using just a couple of basic ingredients. This baked shrimp is yet another incredible dish excellent for busy days.

Ingredients

SHRIMP:

3 garlic cloves, minced
1 pound jumbo shrimp, peeled and deveined
Juice from one lemon
1/2 tsp salt
1/2 c. dry white wine
1/4 tsp black pepper
4 tbsp (1/2 stick) unsalted butter, melted and divided

TOPPING:

2 tbsp butter, melted
3/4 c. panko breadcrumbs
Fresh parsley, finely chopped
1/2 tsp salt
1/4 c. Parmesan cheese, finely grated

How to make Magic Crispy Baked Shrimp

Step 1: Prepare the oven. Preheat it to 425 degrees F.

Step 2: Into a 9 x 13-inch baking pan, pour the wine and 2 tbsp melted butter. Put in the oven and bake for about 10 minutes until the sauce has reduced.

Step 3: In a bowl, place the rest of the butter along with the garlic, lemon juice, salt, and pepper. Then, add the shrimp and toss well to coat.

Step 4: Place the breadcrumbs, Parmesan cheese, salt, and 2 tbsp melted butter in another bowl. Mix well until combined.

Step 5: Take the baking dish out of the oven. In a single layer, spread the shrimp out. On top, sprinkle the breadcrumb topping. Return the baking dish to the oven and bake the shrimp for about 12 minutes until opaque but still pink.

Step 6: To encourage browning, broil the shrimp for 2 minutes on high.

Step 7: Remove the shrimp from the oven when done and serve right away garnished with some fresh parsley. Enjoy!

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