Eggplant Parmesan and Brussels Sprouts

Eggplant Parmesan

Ingredients:

1 large eggplant

2 eggs

1 24 oz jar of pasta sauce

1 ½ cup of panko bread crumbs

2 tablespoons of olive oil

½ cup shredded Parmesan cheese

Instructions:

1.       Preheat oven to 375 degrees.

2.       Cut eggplant into slices that are about ½ inch circles.

3.       Spread olive oil on a baking sheet.

4.       Beat eggs, coat the eggplant slices with egg mixture, and then coat in breadcrumbs. Place the eggplant slices onto the baking sheet as a single layer.

5.       Bake for 15 minutes, then flip the eggplant slices, and bake for 10 more minutes.

6.       Take eggplant out of the oven and increase the temperature to 475 degrees.

7.       In a casserole dish (8x10”), layer pasta sauce and eggplant. Use tongs to move the eggplant slices as they will still be very hot. Sprinkle with Parmesan cheese between each layer and the top layer.

8.       Bake uncovered for 10-15 minutes. Cheese will be melted and golden brown. Makes 4 servings.

Brussels Sprouts

Ingredients:

3 cups trimmed Brussels sprouts, cut in half

½  yellow onion, chopped

2 teaspoons minced garlic

1 tablespoon olive oil

Instructions:

1.       Heat oil in skillet over medium heat.

2.       Cook garlic and onions, stirring often, for about 5 minutes until they have softened.

3.       Add the Brussels sprouts to the skillet. Do not stir until the undersides of the sprouts are golden brown (5 to 7 minutes). Turn Brussels sprouts over and repeat.

4.       Season with salt and pepper if desired.

Zu-ghetti

This just makes one serving, but it's easy to make more. If you're looking to cut back on pasta, here's a great option.

About 283 calories a serving

Ingredients: 

1/2 cup of marinara sauce

1 chicken sausage link (I prefer Aidells Italian Style)

1 medium zucchini

Parmesan cheese 

Directions:

1. With a potato peeler, peel the zucchini into thin strips. 

2. Cut the sausage into thin slices and put them in a pan on medium heat.

3. Add the marinara sauce to the pan. Let it heat up to desired temperature. 

4. Top the sauce onto the zucchini and add desired amount of Parmesan. 

Love this recipe. Easy and quicker than cooking the pasta. I hope you enjoy it! 

Snow Canyon State Park

Charlotte and I went hiking twice on Easter weekend at Snow Canyon State Park.

Trying out my yoga moves

Everything was in bloom

Standing on sand-covered lava rock

Petrified Dunes

Whiterocks Amphitheater

German Chocolate Cake

Justin's favorite type of cake is German Chocolate, so I decided to make it from scratch. I doubled the recipe so that I could make it double layer. 

Note: Makes 1 cake and frosting batch. 

Calories are probably a billion. 

Cake

Ingredients:

3 large eggs

3/4 cup unsalted butter

1/2 cup sugar

1 1/4 self-rising flour

1/2 tsp baking powder

1/2 cup cocoa powder

3 oz dark chocolate

1 cup apple sauce

Frosting

Ingredients: 

1 cup evaporated milk

1 cup brown sugar

3 egg yolks

1/2 cup butter

1 tsp vanilla extract

1 cup chopped pecans (buy whole and chop yourself)

1 1/2 cups unsweetened coconut flakes

Directions: 

1. Preheat the oven to 350 degrees. Cream butter, sugar, and apple sauce in a mixing bowl until fluffy. Next, beat in the eggs. 

2. In a second bowl mix together and sift the flour, cocoa powder, baking powder, and sugar. Once mixed together, about a cup scoop at a time, fold the dry mixture into the creamed. 

3. Melt the chocolate on the stove top. Heat a pot of water at medium heat and place a glass mixing bowl on top. Stir the chocolate until completely melted. Pour a little bit on a plate and put it in the fridge to cool (if you are planning on making the chocolate curls on top). The rest can be poured into the cake mixture. 

4. In a greased 8 inch cake pan, pour the cake mixture. Bake for 25 minutes or until firm. 

5. While the cake is cooking, start the frosting. Have the pecans already chopped to the size you would like and keep some whole for decorating the cake. In a sauce pan, combine the evaporated milk, brown sugar, egg yolks, butter, and vanilla. Keep on medium heat and stir constantly. 

6. Once it starts boiling continue to stir for about 12 minutes until it thickens. Remove from heat and stir in the coconut flakes and pecans. Let it cool to room temperature before icing the cake. 

7. To make the chocolate curls, you will need a flat-head knife. Press down on the chocolate that you have let cool and push forward lightly to create the curls. 

8. Enjoy! If you have any questions, please let me know!

Thai Red Curry Chicken

I love curry. I am always craving it! I got this recipe from one of my cookbooks, Real Simple Dinner Tonight: Done! I added some things to the recipe as well.

Makes 4 servings

Ingredients:     

1 cup brown rice

2 tbsp canola or coconut oil (I found that coconut really makes for good flavor)

1/2 pkg of chicken strips or 2 chicken breasts cut long

1 large red bell pepper

1 yellow onion

1 tbsp brown sugar

2 tbsp red curry paste

1 13 oz. coconut milk

1 lime

1/4 cup fresh basil leaves

Directions:

1. Cook rice according to the instructions on the package. 

2. In a large skillet, medium heat, cook the chicken (if using raw chicken cook in a separate pan than add to this skillet). 

3. Slice the peppers and onion. Add to skillet with 1/4 cup of water and oil. Toss frequently and let cook for about 4 minutes so that they are tender. 

4. Add the curry paste, brown sugar, and coconut milk and let simmer for 5 minutes. 

5. Serve over rice. Add the basil leaves and lime wedge. 

6. Enjoy.

Here is what it should look like while simmering. 

Everything, except the rice and brown sugar in the picture. I really like using the "Thai Kitchen" brand. I also used the light coconut milk for this batch of curry, but either will taste great. I usually would cook the chicken in my George Forman grill, but I happened to have some frozen chicken strips left over from something I made for my husband.  If you have any questions let me know! I am excited to eat my leftovers tomorrow for lunch!

Sandstone Mountain

This was a very fun hike, but not for the hot of summer because there is no shade. To get there from Saint George you will need to hop I-15 and head towards Leeds, Utah (exit 22). Drive through the town and pass Silver Reef. On your right you will turn onto 900 N Road. This road starts out paved and you will pass some houses. It will turn into a dirt road with lots of sand. This is where I suggest you have a truck or off road vehicle. I did make it in my little Honda to the first parking lot that has the trail head for the Toquerville Mineshaft, but I can't make it past there because of the rocks. The trail head starts near the second parking lot. This hike is medium to hard and is about 2-3 hours. Bring lots of water and sunscreen.

This one is looking into the Hurricane Valley.

Lots of sand if you are heading down to the Arch trail.

Some of my hiking buddies! Charlotte, Niki, and Tera!

Motivation 5