Foodie Friday

Welcome to the weekend! I’ve been busy running errands in preparation for our Tahoe trip today BUT I had to get today’s delicious Foodie Friday post out before hitting the road. This week’s post is dedicated to our lenten Friday feast, Eggplant parmesan! I haven’t even made it before but I must admit, it turned out really well! 

Eggplant Parmesan

• 1 eggplant
• 1 bunch basil
• homemade sauce or jarred sauce
• 1 cup Mozzarella
• 1 cup parmesan
• 1 cup panko
• 2 eggs
• 1/4 cup almond milk
• 1 cup whole wheat flour
• Oil for frying
• Whole wheat pasta
• salt/pepper

As long as you have time before cooking, slice the eggplant, salt both sides, & let them sit for an hour (this will remove the bitter taste). Next steps, bread the eggplant and fry them for a few minutes on each side and let them cool. As the eggplant is cooling, put a pot of water on the stove for the pasta & preheat the oven to 375. As everything is setting up, time to build the eggplant to bake – use a shallow dish or heavy tin foil – put a little sauce on the bottom, then the eggplant, then some more sauce and then top with mozzarella and most of the parmesan. Bake the eggplant for 20-30 minutes (until the cheese on top is all melty and starting to brown), cook the pasta, toss the pasta with sauce, add a few eggplant pieces to the plate, sprinkle basil and parmesan on top, and you’re all set! 

Phil and I devoured this dish in like five minutes and Phil took the leftovers to work all week – something we’ll definitely be making again soon!

’til  next time, keep smiling! 🙂

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Foodie Friday

Glorious Friday Gorgeous Friends!

I’m excited to share this weeks Foodie Friday but have to admit it still needs some tweaking, so play around with this base..I sure will be! Just as they are there these key lime cheesecake cups are delicious BUT like anything great, it takes more than one try! Phil has been begging me to make him something key lime so as a mini-celebration for taking/passing his CA brokers test, I whipped up these – mind you we gave up sugary/indulgent desserts for Lent, so I had to get a little creative. 

Key Lime Cheesecake Cups

• 6 tbsp marscapone cheese
• 4 tbsp 0% greek yogurt
• 2 tbsp honey
• 1/2 tbsp lime zest
• 2 limes juiced
• 4-6 honey graham sheets
• 1 tbsp butter
• 2 pinch salt

Zest and juice limes into a medium mixing bowl – add cheese, yogurt, honey, 1 pinch of salt and whip until well combined. Once the base is mixed set aside in fridge. Take about 4-5 sheets of graham and put into bag to crush or pulse in food processor until they become crumbs. Mix graham crumbs with butter & 1 pinch of salt until well combined. Now that both parts are completed, its time to assemble. Place a generous amount of crumbs on bottom on cup and pack them down with the back of a spoon. Then layer in some key lime cheesecake, then more crumbs, then another layer of key lime, and lastly, a light dusting of crumbs – maybe sticking a few larger chunks in if you want to get fancy 😉 Once your cups are assembled, place them in the fridge for a few hours to set, which honestly is the longest, hardest part of this whole dessert making process, haha!

Enjoy!

’til next time, keep smiling! 🙂