Crockpot Lasagna

Ingredients:

• 1 pound bulk Italian sausage (recommended) or 5 large italian sausages, sliced (used in pictures above)
• 1 medium onion, diced
• 1 tablespoon extra virgin olive oil
• Salt and pepper, to taste
• 2 jars Classico Spicy Tomato and Basil marinara sauce
• 1 egg
• 2 to 3 garlic cloves, minced
• 1 container (15 ounces) ricotta cheese
• 2 cups shredded Mozzarella cheese
• 1/2 teaspoon salt
• 1 cup grated Parmesan cheese
• 2 teaspoons cayenne pepper
• 15 uncooked lasagna noodles
• 1 teaspoon oregano
• 1 cup frozen corn
• 2 teaspoons red pepper flakes

Instructions: 

1. Heat olive oil in a large skillet on medium-high heat. Add sausage and onion to skillet. Sprinkle salt and pepper on sausage and onion. Cook for approximately 6-8 minutes or until sausage is no longer pink. Drain.
2. Stir in marinara sauce, salt, garlic and cayenne pepper. Heat until the mixture comes to a boil and then simmer.
3. In a large mixing bowl, combine egg, ricotta, mozzarella, and half of the grated Parmesan cheese. Stir until thoroughly combined.
4. Spoon 1/4th  of sausage mixture into bottom of slow-cooker. Top with 5 lasagna noodles, broken into pieces to fit.
5. Spread half of cheese mixture on top of noodles, followed by 1/4th of sausage mixture. Add corn on top of sausage mixture.
6. Top with 5 more noodles, remaining half of cheese mixture and another 1/4th of sausage mixture. 
7. Add remaining 5 noodles. Top with rest of sausage mixture.
8. Cover and cook on low heat for approximately 4-6 hours.
9. Sprinkle remaining grated Parmesan cheese, oregano and red pepper flakes on top before serving.
10. Enjoy!

Chunky Beef Stew (Slow-Cooker Version)

I've been sick the last few days and haven't felt up to cooking a full meal. However, I did find the energy to make this hearty and delicious soup. This stew lasted me several days. It was perfect because I didn't want  to venture out in the cold to go to the grocery store when I was feeling sick. Try this recipe out on your next sick day (or whenever!) and let me know what you think.

Ingredients:

• 2 lbs beef stew meat, cut into bite-sized chunks
• Salt and pepper, to taste
• 2 tablespoons extra light olive oil
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1/3 cup flour
• 1 medium yellow onion, diced
• 2 celery sticks, diced
• 3 tablespoons Worcestershire sauce
• 4 medium red potatoes, cut into bite-sized pieces
• 1 can beef broth (about 14.5 oz)
• 1 can cream of mushroom soup
• 1 tablespoon dried parsley
• 2 cups baby carrots, chopped
• 2 teaspoons thyme

Instructions:

1. Remove beef from fridge and allow to sit in room temperature for approximately 30 mins.
2. After 30 minutes, sprinkle salt and pepper on beef chunks. One by one, dredge beef chunks in flour until well-coated.
3. Heat olive oil and butter on a medium-sized skillet.
4. Working in batches, add beef chunks and garlic to skillet. Make sure beef is not overcrowded on skillet.  Heat beef for several minutes on each side until lightly browned and garlic is flagrant. When finished, pour contents of skillet (including any liquids) into Crockpot before starting next batch.
5. When all beef chunks are added to Crockpot, add all other ingredients (onion, celery, carrots, Worcestershire, beef broth, cream of mushroom soup, parsley, potatoes, thyme) to Crockpot and cook on low for approximately 6 hours. 
6. Serve and enjoy. 

Eggplant Pizza

Eggplant pizza is the perfect after-school or late-night snack. Super easy to make and also healthy!

Ingredients:

• 1 large eggplant
• 1 teaspoon salt
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon light olive oil
• 1/2 cup grated Parmesan
• 1/2 cup shredded mozzarella
• 2 teaspoons Italian seasoning
• 1 teaspoon oregano
• 1 teaspoon red pepper flakes
• 1 sweet Italian sausage 

Sauce Ingredients:

• 1 cup Spicy Ragu Italian Tomato Sauce
• 2 teaspoons Tostito's Hot Salsa
• 1 onion, diced
• 2 teaspoons extra virgin olive oil
• 1/2 teaspoon Italian seasoning 
• 1 teaspoon cayenne pepper
• 2 garlic cloves, minced

Instructions:

1. Pre-heat oven to 375 degrees F.
2. Cut off both ends of eggplant. Cut remaining eggplant in 3/4 inch slices.
3. Place eggplant slices on paper towels. Sprinkle with salt. Let eggplant sit for 15 minutes while the salt dries out the eggplant. 
4. Meanwhile, start making the sauce. In a medium-sized saucepan, heat two teaspoons of olive oil on medium-high heat. Add garlic to saucepan and saute for about one minute or until flagrant.
5. Add tomato sauce, salsa, onion, Italian seasoning and cayenne pepper to saucepan. Bring to a boil and then reduce heat. Simmer until sauce is needed for eggplant slices.
6. After the 15 minutes has passed, wipe eggplant slices dry with a paper towel. 
7. Spray a large roasting sheet with olive oil spray. Add eggplant slices to roasting sheet. Brush olive oil on eggplant slices and coat with Italian seasoning. 
8. Bake eggplant slices for 25 minutes.
9. Meanwhile, mix Parmesan, mozzarella and oregano in a small bowl. 
10. Slice Italian sausage into 1/4 inch slices. In a medium-sized saute pan, heat light olive oil on medium-high heat. Add sausage to pan and saute for 3-4 minutes. Remove sausage from pan and set aside. 
11. After 25 minutes, remove eggplant from oven. Turn oven setting to broil.
12. Add sauce to eggplant slices. Add sausage slices on top of the sauce. Finish with a generous amount of the cheese/oregano mixture. Put pizzas back in oven until cheese is melted and slightly browned. For me, this took about 3 minutes. Broiling time will vary.
13. Remove pizzas from oven. Top with red pepper flakes if desired. Serve immediately. 

Chicken-Stuffed Eggplant Bowls

The perfect dinner for two! The following recipe is for two eggplant bowls. 

Ingredients:

• 1 large eggplant
• 3/4 lb boneless, skinless chicken breasts cut into small cubes
• 1 can diced tomatoes
• 3/4 cup Classico Tomato and Basil marinara sauce
• 1 onion, diced
• 2 garlic cloves, minced
• 1/3 cup shredded Parmesan cheese
• 2 teaspoons grated Parmesan cheese
• 1 teaspoon oregano
• 1 cup chopped mushrooms
• 2 tablespoons extra virgin olive oil
• Sea salt and ground black pepper, to taste
• 2 teaspoons red pepper flakes
• 2 teaspoons cayenne pepper
• 1 and 1/2 cup chopped baby spinach

Instructions:

1. Pre-heat oven to 375 degrees F.
2. Slice eggplant in half. Scoop out the center of both halves. Chop the eggplant that was scooped out into small pieces and set aside for later use. 
3. Brush eggplant with olive oil and place on a lined baking sheet. Bake for 15 minutes.
4. Meanwhile, heat a tablespoon of olive oil in a large skillet on medium-high heat. Add garlic to skillet and saute for about one minute or until flagrant.
5. Add in diced onion, chicken cubes, mushrooms and the remaining eggplant. Cook until chicken is opaque.
6. Add in tomato, Classico sauce, spinach and seasonings. Cook until for about 4-5 minutes.
7. Fill eggplant bowls with mixture. Sprinkle shredded Parmesan cheese and oregano on top. 
8. Bake eggplant bowls for about ten minutes. 
9. Remove eggplant bowls from oven and top with grated Parmesan cheese and more red pepper flakes if desired.
10. Enjoy your healthy and delicious dinner!

Panko-Crusted Chicken Stuffed with Ricotta, Spinach and Peppers

Ingredients:

• 2 thick boneless, skinless chicken breasts
• 1 cup ricotta cheese
• 1 yellow bell pepper, diced
• Small handful of chopped baby spinach
• 2 tablespoons Parmesan cheese
• 2 tablespoons mozzarella cheese
• 2 tablespoons light olive oil
• 2 cloves minced garlic
• Sea salt and freshly cracked pepper, to taste
• 2 cups Italian seasoned panko crumbs
• 2 teaspoons Italian seasoning
• 2 eggs
• 2 teaspoons dried parsley

Instructions: 

1. Pre-heat oven to 400 degrees F.
2. In a large mixing bowl, combine ricotta, bell peppers, Parmesan cheese, mozzarella cheese, spinach, garlic, one teaspoon dried parsley, salt and pepper. Mix until thoroughly combined.

3. Rinse the chicken breasts and pat dry.

4. Cut a long horizontal slit along the center of the thin long edge of the chicken breast. Be careful not to cut all the way through. Fill the cavity of the chicken breast with the ricotta mixture. Close the cavity using either a toothpick or kitchen string. 

5. Season each side of the chicken breast with salt and pepper.

6. In one small bowl, add eggs and whisk until mixed. In another small bowl, add Panko mixture and Italian seasoning. 

7.  Dip chicken breasts in eggs carefully without opening the cavity. Then dredge the chicken in the panko mixture until fully coated.

8. Heat olive oil in a skillet over medium-high heat. Add chicken to skillet and cook for 3-4 minutes or until the chicken is golden brown. 

9. Flip chicken and place the skillet in the oven. Cook for 20 minutes, or until the chicken is cooked through. The temperature inside the chicken should reach 170 degrees F on a meat thermometer. 

9. Let meat rest for 5 minutes before serving. Add dried parsley to chicken breasts and then serve. Enjoy!

Home Decor

We moved into our new apartment last week and just started decorating. There is still so much left to do! But here is a sneak peek:

One-Pan Lemon Chicken Piccata

Ingredients:

• 3 boneless, skineless chicken breasts, sliced into halves.
• 2 tablespoons capers
• 1 lemon, sliced into quarters
• 1/4 cup lemon juice
• 3/4 cup flour
• 2 cloves minced garlic
• 1 cup chicken broth
• 3 tablespoons butter
• Salt and pepper, to taste
• 3 tablespoons vegetable oil
• 2 tablespoons dried parsley
• 2 teaspoons cornstarch
• 1 tablespoon water

Instructions:

1. Pre-heat oven to 400 degrees F
2. Rub salt and pepper onto chicken breasts.
3. Dip chicken breasts in flour until they are fully-coated.
4. In a large skillet, heat vegetable oil. Add chicken breasts to skillet and cook until golden brown on both sides--about 3 minutes for each side. Work in batches and do not overcrowd the chicken in the skillet. Add more oil if necessary.
5. Remove chicken from skillet and place in oven. Bake for 18-20 minutes or until chicken is no longer pink and is heated through to 170 degrees F. 
6.  Drain most of the oil from the skillet, leaving only a thin layer on the pan.
7. On medium-high heat, add minced garlic to skillet and cook for about 1 minute or until flagrant.
8. Pour chicken broth into the skillet. Then stir in lemon slices and bring to a boil. 
9. In a small bowl, mix cornstarch and water. Then add this mixture to the skillet.
10. Cook for about 5-8 minutes. 
11. Add lemon juice and capers to skillet. Simmer until the sauce is reduced and slightly thickened, about five minutes more. 
12. Add butter to skillet and stir until it is melted. 
13. Add parsley, then remove skillet from heat and set aside. 
14. Remove chicken from oven and serve with sauce on top. If desired, serve over angelhair pasta. 
15. Enjoy!