Shannan’s Journey

BAKED CHICKEN STUFFED EGGPLANT-

12 6-by-2 inch eggplants
1/4 c. avocado, flax or olive oil (approximately) and this is optional
1 lg. red or sweet onion, finely chopped
1 c. green onions, finely chopped
1-2 cups sliced mushrooms
1/2 lb.  lean Chicken (pounded) or extra lean Turkey
1 med. tomato, peeled, seeded and finely chopped
1 sm. green pepper, seeded, deribbed, and finely chopped
2 tbsp. finely chopped parsley
Salt and freshly ground black pepper to taste
1 lg. clove garlic, finely chopped
1/2 c. water or no sodium chicken broth
1 tbsp. freshly squeezed and strained lemon juice

Remove the stems and hulls from the eggplants and discard. Peel each eggplant lengthwise in 1/2-inch strips, leaving 1/2-inch strips of skin between, making a striped design.
In a heavy skillet heat the oil over moderate heat. Add the eggplants and saute until soft on all sides, adding more oil if necessary. Arrange in a single layer in a shallow flameproof or ovenproof pan.

Add pam to the skillet and heat. Add the onion and saute until soft but not browned, stirring frequently. Add the chicken or turkey and cook until lightly browned, breaking it up with the back of a spoon or fork. Stir in the other veggies (mushrooms, tomato, onions) and cook 5 minutes. Add the parsley, salt and pepper, garlic.

Transfer each eggplant to a plate. Slit lengthwise to within 1 inch of both ends on one side only. Stuff the pocket with several spoonfuls of the meat mixture. Return the eggplants to the pan, arranging them next to one another, slashed sides up. Place the tomato over the eggplants, sprinkle with additional salt and pepper, and pour in the water. Cover and simmer gently 40 minutes or bake in a preheated 350 F. oven 40 minutes. Add the lemon juice and cook 10 minutes or until the eggplants are tender.

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Vinaigrette for Asparagus Salad-

2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
1 garlic clove, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper
Dash of salt, or to desired taste
1 pound fresh asparagus, trimmed

Directions: For vinaigrette, in a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Cover and refrigerate for at least 1 hour. In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Place in a serving bowl; cover and refrigerate. Just before serving, shake vinaigrette and drizzle over asparagus.

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Stir-fried Asparagus 

1 teaspoon cornstarch (optional) it’s just for thickening the broth so if you have dietary restrictions, just omit this.
3/4 cup reduced-sodium chicken broth or vegetable broth
2 tablespoons reduced-sodium soy sauce
3/4 pound fresh asparagus, trimmed and cut into 2-inch pieces
1/2 medium green pepper, cut into julienned strips
1/4 cup sliced green onions
1 garlic clove, minced
1 tablespoon mac nut oil, olive oil, or avocado oil.
1 cup sliced fresh mushrooms
1 can (8 ounces) water chestnuts, drained

Directions:
In a small bowl, combine the cornstarch (optional), broth and soy sauce until smooth; set aside. In a large nonstick skillet or wok, stir-fry the asparagus, green pepper, onions and garlic in hot oil for 2-3 minutes. Add the mushrooms; stir-fry for 1-2 minutes. Add water chestnuts; stir-fry 1-2 minutes longer. Stir broth mixture; add to the vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 3 servings.
Noodleless Lasagna-

FOR THE SQUASH:

1 lb. yellow summer squash
1 lb. zucchini
1/4 tsp. Italian seasoning
1/4 tsp. black pepper
2 cups tomato pasta sauce
3 cups fresh spinach, stems removed

FOR THE FILLING:

1 (16 oz.) container low-fat or non-fat cottage cheese
1 cup fresh basil
2 egg yolks (you can try egg whites or egg beaters but has a different flavor)
1/3 cup non fat (if you can find it) or low fat Parmesan cheese, divided use
TO ASSEMBLE:
2/3 cup seasoned ezekiel bread crumbs or ground oats, divided use
2 cups mozzarella, part-skim

Heat oven to 425 degrees Fahrenheit (218 degrees Celsius). Coat two baking pans with nonstick cooking spray.

TO PREPARE THE SQUASH:
Cut all squash and zucchini lengthwise in half. Then, cut each half lengthwise into slices about 1/4 inch thick. Spread squash and zucchini on pans in single layer and season with Italian seasoning and black pepper.

Bake for 25 minutes, turning over once halfway through baking. Remove from oven and set aside.

Reduce oven temperature to 375 degrees Fahrenheit (190 degrees Celsius).

TO PREPARE THE SAUCE:
In a large skillet, heat pasta sauce over medium-high heat. Mix trimmed spinach into the pasta sauce.

TO PREPARE THE FILLIING:
In a food processor, combine cottage cheese, basil, egg yolks, and 2 tablespoons of Parmesan cheese. Blend until all ingredients are combined and smooth.

TO ASSEMBLE:
Sprinkle 2 tablespoons of bread crumbs over the bottom of a 13×9x 2 inch baking pan. Cover the bottom of the dish with half of the zucchini and squash slices. Next, spread cottage cheese mixture over the squash and zucchini slices. Sprinkle with 3 tablespoons of bread crumbs. Top with remaining zucchini slices. Sprinkle with the remaining 3 tablespoons of bread crumbs. Pour pasta sauce evenly over the top. Sprinkle mozzarella cheese evenly over the top. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.

Bake at 375 degrees Fahrenheit (190 degrees Celsius) for approximately 35 minutes. Cheese should be browned and bubbling. Let stand for 10 to 25 minutes before serving.

Servings: 10

HAVE A WONDERFUL HOLIDAY WEEKEND EVERYONE !!!!!

SHANNAN