Sunday, July 27, 2014

Easy Ratatouille

The garden is going crazy, so now's the time for vegetable based main dishes. I am writing this as I made it, however, if or when I make it again, I'm going to do something to thicken the tomato sauce since I served it over hot noodles and I will allow a little more time for cooking the vegetables because DH doesn't like his warm veggies to have a "crunch" when he bites into them, me I don't care.

Easy Ratatouille 


2 tablespoons oil
1 small onion, peeled and diced (1/2 in.)
2 teaspoons minced garlic
1 28 oz can whole tomatoes, crushed
8 ounces Asian eggplant, rinsed and diced (3/4 in.)
About 1/2 teaspoon salt
About 1/4 teaspoon pepper
1 medium red, yellow, orange, and/or green bell peppers, rinsed, stemmed, seeded, and diced (1/2 in.) 8 ounces zucchini, rinsed, ends trimmed, and diced (1/2 in.)
8 ounces yellow summer squash, rinsed, ends trimmed, and diced (1/2 in.)
 1 tablespoon dried basil


1. In a 12-inch frying pan with sides at least 2 inches tall, or a 5- to 6-quart pan, heat 2 tablespoons oil over medium-high heat. Add onion and garlic and stir frequently until onion is limp, about 5 minutes. 2. Add tomatoes (with juice), eggplant, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 cup water, and 1 tablespoon dried basil and bring to a simmer. Cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft when pierced, about 10 minutes.
3. Stir in bell peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender when pierced, 8 to 10 minutes longer.
Serve over hot noodles of your choice and top with italian blend of cheeses.

Adapted from: My Recipes

Saturday, July 26, 2014

Skillet Stuffed Peppers

I will state this about this recipe, my family found it better as leftovers. It actually tasted like stuffed peppers the second day since the flavors got to mesh, the first night it was more like spanish rice with hamburger. I think this might also be good as a filling for burritos. Also, since I have home canned tomatoes, I used a quart of home canned whole tomatoes, crushed, along with the juice instead of a can of whole tomatoes and a can of chicken broth, it was just what I had on hand. I think you just need the liquid to cook the rice.


•2 tablespoon of oil
•2 tsp of garlic minced garlic
•2 Bell Peppers, any color
•½ of a medium onion
•1 pound of extra-lean ground beef
•1 14.5 oz can of whole tomatoes
•1 14 oz can of low-sodium chicken broth
•1 8oz can of tomato sauce
•1 teaspoon of kosher salt and pepper to taste
•1 teaspoon of soy sauce •1 cup of long uncooked, extra long grain rice
•1 cup of shredded jack cheese


1.Start by dicing two cloves of garlic, ½ of a medium onion, and two bell peppers. Reserve some of the diced bell peppers to sprinkle on top.
2.Saute peppers, onions and garlic in two tablespoons of olive oil over medium heat.
3.Once the peppers and onions have started to soften, increase heat to medium high and add one pound of extra lean ground beef to the pan.
4.Season with one teaspoon of kosher salt and several turns of fresh pepper.
5.Once the ground beef is cooked, add chicken broth, the can of whole tomatoes (chopped), tomato sauce, and soy sauce.
6.Bring the tomato mixture up to a simmer, then stir in one cup of uncooked extra long grain rice. 7.Cover the pan with a lid and reduce the heat down to low.
8.Let mixture cook 20-30 minutes, or until rice is tender.
9.At the 20 minute mark, start stirring the pan occasionally so the rice does not stick to the bottom of the pan.
10.One rice is tender, sprinkle the cheese on top.
11.Cover the pan with the lid to let the cheese melt.

Adapted from:

Friday, July 25, 2014

Skillet Eggplant Parmesan

We love eggplant parmesan around our house. DH makes sure to plant eggplant in the garden every year. I love this recipe because I didn't have to turn the oven on and heat up the house.


2 eggs
1pkg. (8 oz) Italian Panko Bread Crumbs
 2 eggplants (1-1/2 lb.), each sliced crosswise
 2 tablespoons of oil 1 jar of spaghetti sauce
1/4 cup water
1 1/2 cups of Italian blend cheese


  1. BEAT eggs in shallow dish until blended. Empty coating mix into separate shallow dish. Dip eggplant slices in egg, then in coating mix, turning to evenly coat both sides of each slice. Gently press coating mix into eggplant slices to secure. Spray both sides of eggplant slices with cooking spray.  
  2. BRUSH 2 tsp. oil onto bottom of large skillet; heat on medium heat. Add 1/3 of the eggplant; cook 1 to 2 min. on each side or until crisp and evenly browned. Transfer to plate. Repeat with remaining oil and eggplant. 
  3.  MIX spaghetti sauce and water; spread 3/4 cup onto bottom of skillet. Cover with layers of 1/3 of the eggplant, 3/4 cup of the remaining sauce and 1/2 cup cheese; repeat layers. Top with remaining eggplant and sauce; cover. 
  4. COOK on medium-low heat 20 to 25 min. or until heated through. Sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted. 
 Adapted from Kraft Recipes

Wednesday, July 9, 2014

Zucchini Casserole

Zucchini Casserole

1 large zucchini, with seeds removed, sliced thin
1 medium onion, sliced
1 sleeve of round butter crackers, crushed
1 1/2 cups shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter or margarine, melted
1 tsp minced garlic
1 tsp salt
black pepper to taste
2 tablespoons butter

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place squash, onion, and garlic in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a 9 x 13 inch baking dish.
  3. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread out evenly into the baking dish.  Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter. 
    1. Bake in preheated oven for 25 minutes, or until lightly browned.
      Adapted from