Crockpot Eggplant Parmesan

Well Ladies & Gentlemen ... this is what I'd like to call "lazy mom's eggplant parm" because it's so easy and even though it doesn't come out looking as pretty as my mom's traditional oven baked eggplant parm, it tastes just as delicious. Seth loves it... and then he loves it the next day when he brings it to work for lunch. =)

One of the things that usually keeps me from making eggplant parm is that it's so time and labor intensive to prep it and then it has to bake for an hour before it ever gets to the table. Whereas you normally would take your eggplant and dip in egg and breadcrumbs and then fry it up till it's golden brown on both sides (using lots of olive oil)... this version of eggplant parm only requires a dip in egg and VERY quick fry in the tiniest bit of olive oil or nonstick spray. Lighter in calories AND faster.

Ingredients: 

• 2 medium sized eggplants, sliced into 1" thick rounds
• 1 or 2 eggs, beaten
• 1 c. Italian Breadcrumbs
• 1/2 c. grated parmesan cheese
• Approx. 3 cups of your favorite spaghetti sauce
• 16 oz. fresh mozzarella cheese
• Black pepper to taste.

 Directions: 

• Slice your eggplants into about 1" round slices. 
• Put your beaten eggs onto a small plate. Dip each slice of eggplant in the egg, let the excess drain off and then transfer to a hot skillet. Cook on each side for about 1 minute. Do this process with all the eggplant slices and set aside.
• Slice your fresh mozzarella into at least 20 slices. Using fresh mozzarella makes this dish SO delicious but if you prefer the packaged stuff in the regular cheese aisle, that would work too. 
• In a small bowl, combine your breadcrumbs and parmesan cheese. Mix well. Also add some black pepper to the mixture in whatever amount you feel is right for you. 
• Now it's time to assemble your eggplant parm in the well of the crockpot. Spread 1 cup of sauce evenly across the bottom. Now layer some eggplant slices, then sprinkle about 1/4 cup of the breadcrumb mixture on top, then add approx. 4 slices of mozzarella cheese and top with 1/2 c. sauce and continue layering all the ingredients in this order. You will end up with 3-5 layers depending on the size of your crockpot. Top with remaining sauce and mozzarella cheese. 

Cook on low for 3 hours and serve. 

I like to serve this with a homemade Caesar salad on the side. 

Crockpot Chicken Marrakesh

This is a chicken dinner all-in-one! It's so easy to prepare and makes a delicious warm meal for a cold night. I chose to use chicken breasts because they are lower calorie than boneless, skinless chicken thighs but thighs would work well in this recipe too and turn out more tender than the chicken breasts.

Add vegetables to the well of the crockpot.

Mix well.

Add spices.

Add chicken.

Mix well, cover, and set to low for 6 hours.

Enjoy!

Ingredients: 

• 2 lbs. boneless skinless chicken breasts, cut into 2" pieces
• 2 large yams or sweet potatoes, peeled and chopped
• 3 large carrots, peeled and chopped
• 1 large yellow onion, peeled and chopped
• 1 can garbanzo beans, drained and rinsed
• 1 can diced tomatoes
• 3 cloves garlic, minced
• 1/2 t. ground cumin
• 1/2 t. ground tumeric
• 1/2 t. ground cinnamon
• 1/2 t. black pepper
• 1 t. dried parsley
• 1 t. salt

Directions: 

• Add all ingredients into the crockpot, mix well.
• Set on low for 6 hours. 
• Serve!

Yields: 10 servings
Serving Size: 1 cup
Weight Watchers Points: 5

Yummy Chocolate Cookies

 

Well, I don't know if I'd call these cookies "healthy" since there's really nothing healthy about them; however, they are pretty darn delicious. And if you only have 1 or 2 at a time, you won't have to feel guilty. Everything in moderation, right? I don't bake very often, so when I do, it's a very exciting day in the Peress household. 

First things first, if you don't already own a Silpat baking mat - STOP reading this blog right now and GO OUT AND BUY ONE. It will change your life. A Silpat baking mat bakes cookies perfectly and it is 100 times better than a nonstick pan. Why, you ask? Because nonstick pans aren't really nonstick. Silpat baking mats ARE.

These chocolate cookies are YUM. Everyone in my office went crazy for them. So I hope you enjoy. 

Roll balls of cookie dough in powdered sugar and place on baking mat.

If your pan is warm, the cookies will start to spread out right away

Ingredients: 

• 1/2 c. unsalted butter
• 4 squares of unsweetened baker's chocolate
• 2 c. granulated sugar
• 2 t. vanilla extract
• 4 eggs, unbeaten
• 2 t. baking powder
• 1/8 t. salt
• 2 c. all-purpose flour, sifted
• 1/2 c. walnuts (optional)
• Approx. 1 c. powdered sugar

Directions: 

• Melt butter and chocolate.
• In a bowl, combine melted butter and melted chocolate with sugar and vanilla. Mix well.
• Add eggs one at a time, beating the mixture after each addition
• Add sifted flour, baking powder and salt. Mix well. Add nuts if you're including them. 
• Allow the dough to chill in the refrigerator for several hours (I let these chill overnight but at least 6-8 hours should be good) 
• Form the dough into small balls. Roll in powdered sugar. 
• Bake at 350 degrees for 10-12 minutes each, depending on the strength of your oven. 

Yields: Approximately 6 dozen
Serving: 1 cookie
Weight Watchers Points: 2 points

Cookies! 

Crockpot Chicken Stew

Crockpot Chicken Stew

Here's my original recipe for crockpot chicken stew. It's hearty, yummy, and low calorie. You can eat it by itself with a spoon or if you're like my husband, you might want to put it over some egg noodles or other type of pasta. It's comfort food that makes you feel warm  all the way down to your toes and it's a recipe that even kids and picky eaters will love (if you have any of those in your life).

Step 1: Chop all your veggies and throw them in the crockpot!

Step 2: Add your spices and mix well.

Step 3: Add chicken to the crockpot. Cover with chicken broth. 

Step 3: About 20-30 minutes before you serve, add peas, corn, and thickener and let it cook.

Our Chicken Enchiladas

Since this is the first post of the blog, I thought I'd start with a nostalgic one. This is the first meal that Seth ever cooked for me so whenever I think about these enchiladas, I smile. When Seth and I had first started dating, he suggested that he would come over and we could cook dinner together. This chicken enchilada recipe is one of the ways he stole my heart. I was so impressed by how thoughtful he was to go to the store and get all the ingredients and then of course, I thought it was kinda sexy the way he took charge in the kitchen. I hope you enjoy! 

Seth's "First Date" Chicken Enchiladas Recipe

Ingredients:

• 2 chicken breasts, shredded and chilled
• 1 12 oz. botttle of Trader Joes red enchilada sauce
• 1 pkg. Blue corn tortillas
• 1 c. sharp cheddar cheese, shredded
• 1/2 c. scallions, chopped

Directions: 

In a 9x13 casserole dish, layer the bottom of the dish with enchilada sauce.

Place a small handful of chicken into each tortilla and roll them up, place them in the pan with the seam facing down. 

Pour enchilada sauce over top of the rolled tortillas and sprinkle with cheese

Bake in the oven at 350 degrees for 20-25  minutes, uncovered. 

Garnish with chopped scallions. 

Let cool for 5 minutes and serve.

Weight Watchers Points: TBD!