Eggplant Parmesan

3 eggplant, peeled and thinly sliced

2 eggs, beaten

4 cups Italian seasoned bread crumbs

6 cups spaghetti sauce, divided

1 (16 ounce) package mozzarella cheese, shredded and divided

1/2 cup grated Parmesan cheese, divided

1/2 teaspoon dried basil

1. Sweat the 1/4" slices by sprinkling with sea salt and letting sit for 30 min. Rinse, pat dry w/paper towel (get good & dry)
2. Preheat oven to 350 degrees F (175 degrees C).
3. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
4. In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
5. Bake in preheated oven for 35 minutes, or until golden brown

Squash in Sour Cream

2 pounds Banana or Acorn squash                     1/4 tsp. salt

2 Tbsp. Butter, divided                                            1/4 tsp. dill weed

1 tsp. sugar                                                               1/2 cup sour cream

1 Tbs. instant onion (crush dried minced onion until the size of sesame seeds)

pepper, 1/4 tsp. Mrs. Dash seasoning, and 1/8 tsp. dill weed to sprinkle on top

Stove top instructions:

1.         Scrub the squash, cut half and remove the seeds. 

2.         Cut in smaller sections to fit in the pan. 

3.         Cover the squash with water and bring to a boil on high heat.  Lower temperature to a low boil and cook about 15 minutes, or until tender.

4.         Drain the squash in a colander and cool with running cold water.  Using a spoon, remove the squash from its shell and cut into bite-sized pieces.

5.         Melt 1 Tbsp. butter in a saucepan or in the saucepan that was used to cook the squash. 

6.         Add the squash to the saucepan with the butter, cover with a lid and toss the squash to coat with butter.  Sprinkle with 1 tsp. sugar.

Sauce to squeeze over the cooked squash at serving time:

1.         Melt remaining 1 Tbsp. butter, add onion; remove from heat. 

2.         Add sour cream, salt and 1/4 teaspoon dill weed, stir well. 

3.         Place hot squash on platter; sprinkle with pepper. 

4.         Place dill sauce in zip lock bag. Snip a small part of a corner and pipe all the sour cream mixture over the squash. 

5.         Sprinkle with 1/8 teaspoon dill weed and Mrs. Dash Seasoning.

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Asparagus with Lemon Butter

Asparagus with Lemon Butter

I Loved this recipe! I let the Asparagus boil a little longer to make sure it was really soft, This is the best asparagus I have ever had!

Ingredients

• 24 thin asparagus spears
• 1 lemon
• 2 tablespoons butter
• Olive oil
• Kosher salt

Directions

Wash asparagus and line them up on a cutting board with the tops even. Cut off tough bottom ends.

Bring a skillet or oval casserole filled half full with salted water to boil. Dump in asparagus all at once. When water returns to the boil, cook asparagus until crisp-tender, about 1 to 3 minutes, depending on size. Drain.

Return asparagus to hot pan, squeeze lemon juice over top. Add butter and a drizzle of olive oil, tossing to coat. Add kosher salt, to taste. Serve immediately.

Roasted Vegetables

INGREDIENTS
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.