Trying to keep it simple this week so that I’ll have time (and energy) for Easter prep later in the week! So I’m only making 3 meals (+ a freezer meal already made) to fuel the whole week. Throw in a couple easy breakfasts and lunches here and there and happy healthy family achieved!
Sometimes I forget how much I love cereal. Its not always the healthiest option, so I don’t rely on it too often, but it does hit the spot sometimes! Any cereal makes a more complete meal with fruit and nuts added – I had Kashi 7 Grain cereal (which I love) and added strawberries with slivered almonds.
Let me just say it – this meal was a home run. I loved it, but my toddler wouldn’t try it – too bad because I think he would have loved it too, but no dice.
This recipe is from The Stay at Home Chef, but I made a couple modifications.
- 2 medium eggplants
- salt and pepper
- 1 cup all purpose flour
- 2 large eggs
- 1 cup panko bread crumbs
- 1 teaspoon garlic powder
- 2 cups marinara sauce
- shredded mozzarella
- freeze dried basil (or 1/4 cup fresh)
- 1/2 cup freshly grated parmesan cheese divided
- Slice eggplant into 1/4 inch rounds. Lay out in a single layer on a paper towel lined baking sheet and sprinkle with salt. Let sit 1 hour to release moisture.
- Preheat oven to 400 degrees F. Lightly grease a large baking sheet.
- Set up 3 shallow dishes for dredging. In the first dish, stir together flour, salt and pepper. In the second dish, whisk eggs. In the third dish, stir together panko bread crumbs, Italian bread crumbs, and garlic powder.
- Working one at a time, dredge eggplant slices in flour mixture, dip in egg mixture, and then coat in bread crumb mixture. Place onto the prepared baking sheet in an even layer. Sprinkle on a light coating of parmesan cheese.
- Roast in the preheated oven for 20 minutes, flipping eggplant slices halfway through.
- Spread 2 tablespoons of marinara into the bottom of a lightly greased 9×13 dish. Layer half of the eggplant slices onto the bottom. Top with half of the remaining marinara, and then layer on all mozzarella to desired cheesiness. Sprinkle on half of the basil and half of the parmesan cheese.
- Place remaining eggplant slices on top and cover with remaining marinara, basil, and parmesan cheese (a little extra mozz is a good too).
- Bake, uncovered, in the 400 degree oven for 20-25 minutes until cheese is melted and the top is bubbling and lightly browned.
As I’m starting to get back into a fitness mindset, I’ve reintroduced protein powder into my diet (I had cut it out during pregnancy to be extra careful). I tried Orgain Peanut Butter because I’m comfortable with the ingredients, and I’m happy to report that it’s delicious! This will be my new go-to smoothie recipe for Spring and summer, its like a milkshake or frappucino! I included oats to keep my lactation needs in mind.
Espresso PB Protein Shake
Add all ingredients to blender and blend until smooth
Serve and enjoy!
When I was at the grocery store I saw the Sonoma Chicken Salad in the prepared food case (at Whole Foods) and couldn’t resist. Having some prepared chicken salad just makes meal time easier. If you can’t get this near you though, Whole Foods has posted the recipe. I highly recommend it. I had mine on some whole wheat English muffin with a can of sparkling water.
Since I had this chicken salad for lunch, I saved the Eggplant Parmesan leftovers for dinner and moved Apricot Chicken to Wednesday.
Apricot Chicken and Rice
Make the rice first (this can also be made ahead of time). I used basamati rice, added slivered almonds and a few diced dried apricots to the rice.
The Apricot Chicken recipe comes from Chef in the Burbs blog.
INGREDIENTS (for me this made 6 servings)
- 4 thin chicken breasts
- salt and pepper
- 2 teaspoons oil
- ½ cup apricot jam/jelly/preserves
- 1 tablespoon soy sauce
- ½ teaspoon garlic
- Heat oil in an oven safe 12″ saute pan over medium high heat.
- Salt and pepper chicken breasts and add to saute pan.
- Cook for five minutes or until golden brown.
- While chicken cooks, stir preserves, soy sauce and garlic together in a glass measuring cup and microwave for one minute, stirring a couple times during microwave time.
- Move oven rack to just below broiler and turn broiler on.
- Flip chicken and pour glaze over.
- Broil for two minutes or until chicken is cooked through.
I had so many leftovers of this Apricot chicken that we basically ate it the rest of the week. I once again pushed out the Turkey Sloppy Joes (froze the turkey), so I had a nice break from cooking until Easter.
Check out my post on our Easter Dinner here