LOW CARB EGGPLANT LASAGNA

LOW CARB LASAGNA

(Serves 4)

SAUCE INGREDIENTS

·         1/3 cup sweet onion, diced

·         1 tbsp garlic, minced

·         1 tsp salt

·         1 15 oz can of crushed tomatoes

·         1 15 oz can tomato sauce

·         5 fresh mushrooms, sliced

·         1 tbs dried basil

·         1 tsp dried parsley

·         ½ tsp garlic powder

·         ½ tsp onion powder

·         ¼ tsp crushed red pepper flakes

SAUCE INSTRUCTIONS

1.     In a large non-stick sauce pan over medium-saute onion, garlic and salt. 

3.     To the sauce pan, add crushed tomatoes. 

4.     To the sauce, mix in tomato sauce, mushrooms, basil, parsley, garlic powder, onion powder, and red pepper flakes.

5.     Reduce heat to low and simmer uncovered – 30 minutes.

LASAGNA INGREDIENTS

·         1 large eggplant

·          Tomato Sauce

·         1 cup full fat ricotta cheese

·         1 1/2 cups mozzarella cheese, shredded

·         ¼ cup Parmesan cheese, shredded

INSTRUCTIONS

1.     Preheat oven to 400° Line a baking sheet with aluminum foil.

2.     Cut ends off eggplants and slice lengthwise in ¼ inch slices.  You should end up with about 6 slices total.

3.     Brush each slice of eggplant with olive oil on both sides and sprinkle with a little salt and pepper.  Bake about 7 minutes each side.

4.     In a large mixing bowl, combine ricotta, Parmesan and basil. Mix until all ingredients are well incorporated.

5.     Pour 1 cup of sauce into the bottom of an 2 qt baking dish.  Spread into an even layer.  On top of the sauce, layer half of the eggplant slices.

6.     Drop on by the spoonful over eggplant as evenly as possible. Sprinkle ½ cup mozzarella cheese on top of the ricotta mixture.

7.     Pour remaining  sauce on top of the cheese and spread in an even layer across the entire dish.

8.    Sprinkle remaining 1/2 cup of mozzarella cheese evenly across the entire dish.

9.   Bake in a covered dish for 30 minutes. 

10.  Remove lid and broil on high 5-8 minutes.

11.  Let stand 15 minutes before cutting.

Calories per serving 269 carbs 17g protein 11g fiber 6g sugar 8g fat 9g saturated fat 6g monounsaturated fat 1g cholesterol 30mg sodium 951mg potassium 674mg vitamin A 45% vitamin C 16% calcium 20% iron 9%

Grilled Bacon Wrapped Corn on the Cob

Grilled Bacon Wrapped Corn on the Cob

Carefully expose the corn kernels by pulling back the husk, but do NOT remove the husk.

Remove the corn silk (you can use a soft brush to ensure that all the silk is removed).

Put water in a large container, add the corn, and soak the corn in the husks for 30 minutes. This will help to prevent the husks from charring on the grill.

Preheat grill to medium temperature.

Remove the soaked corn from the water and pat dry.

Sprinkle with Lawry's Season Salt

Wrap strips of bacon around the corn kernels on each ear; fold the husks back over the bacon and kernels.

Tie the husks down with butcher string; repeat with all ears of corn.

Grill over medium coals/heat, turning occasionally, for about 15 to 20 minutes and until the bacon is cooked and the corn is tender.

Fruit & Feta Salad with Oriental Dressing

                            Fruit and Feta Salad with Oriental Dressing

Dressing

1. 1 tsp. extra virgin olive oil
2. 2 tsp. sesame oil
3. 1 tbs. rice wine vinegar
4. 2 tbs. orange juice
5. 1/4 tsp. ground ginger
6. 1/4 tsp. Coleman's Dry Mustard
7. 1 tsp. of soy sauce

Microwave 2 tbs. honey + 1/2 c. chopped walnuts mixed heat for 1 minute, blend into dressing.

Salad

1. 4 c. of baby romaine blend lettuce
2. 1 c. drained mandarin orange segments
3. 1/2 c. sliced strawberries
4. 1/2 c. crumbled feta cheese 

Perfect Roasted Asparagus

Perfect Roasted Asparagus

Preheat the oven to 400°

2 lbs. fresh asparagus rinsed and patted dry
Extra Virgin Olive Oil
1 tbs. Balsamic Vinegar
Kosher Sea Salt
Cracked 5 pepper corn blend

Break off the tough ends of the asparagus.

Place the asparagus on a baking sheet, drizzle with olive oil, add Balsamic Vinegar then toss to coat the asparagus completely.

Spread the asparagus in a single layer and sprinkle liberally with Kosher Sea Salt and Cracked 5 Pepper Blend or Black pepper corns if preferred.

Roast the asparagus in 400° oven for 25 minutes.

My Walnut Butter Balls

Makes 2-3 dozen cookies

Preheat oven to 300°. Lightly grease 2 baking sheets.

Ingredients:

1 c. all-purpose flour
1 c. finely ground walnuts
1/4 tsp. salt
1 stick of butter, room temperature
2 tbs. honey, warmed
1 tsp. vanilla
Powdered sugar for rolling

Directions:

1.Combine flour, walnuts & salt.

2.In a large bowl, beat the butter, honey & vanilla until smooth. Gradually blend the dry ingredients.

3. Pinch off walnut sized pieces of dough & roll into balls. Place 1 inch apart on prepared baking sheets.

4.Bake at 300° for 25 to 30 minutes, until lightly colored. Roll in powdered sugar & transfer to cooling rack.

5. After cookies have cooled, roll in powdered sugar a second time.

Mozzarella Pearls w/heirloom tomato medley w/balsamic vinaigrette

Vinaigrette

1/4 c. extra virgin olive oil

2 tbs. Balsamic Vinegar of Modena or best quality available

1/8 tsp. Coleman's dry mustard

3 large fresh basil leaves-minced

1 small clove fresh garlic-crushed & minced

Dash of Lea & Perrins Worcestershire sauce

Fresh cracked pepper

Pinch of kosher salt

Whisk above ingredients together until emulsified or well blended & set aside.

Slice tomato medley across the length into halves, place in large bowl the add mozzarella pearls and toss together. Whisk vinaigrette before tossing all together and set out to become room temperature.

Serve at room temperature warm crusty bread slices and a glass of pinot grigio for brunch or as a savory first course instead of salad!

Filet Oscar

2 inch tenderloin filet wrapped in bacon, secured with twine or tooth pick, then brushed on all sides with Dale's Steak Sauce and set aside to marinate.

30 minutes before grilling steaks prepare the following
In 3 small bowls have ready:
Jumbo Lump Crab-Found at any seafood counter at any quality grocery store, carefully warmed when ready to plate.
Sauteed Blanched Asparagus Tops-Bring water to a boil, put in spears for 5 minutes, place in ice water, sautee in butter when ready to plate.
Hollandaise Sauce-If you haven't tried making your own, there a packet available in the sauces and gravy section of the grocery store that taste perfectly fine and is very easy to prepare.

Grill:
Heat Grill to 375 degrees
Note: Only 20 minutes total grilling time for a pefect Medium Rare:
Place steaks on grill for 5 minutes, with long tongs turn clockwise, grill 5 more minutes. Turn, grill 5 minutes, turn clockwise, grill 5 more minutes. Brush with melted butter then turn up the grill to high and "flame kiss" each side of the filet for about 30 seconds, really brings out the flavor. Be careful and always use long tongs. Turn off grill, put filets in covered pan to rest while you prepare your ingredients for assembly.

Assembly:
Place filet on the plate, remove any twine or picks used to secure bacon.
Place the lump crabmeat on the steak, followed by the asparagus, laddle hollandaise over topping.

Side dish: Fingerling potatoes: Drizzle with olive oil & season with kosher salt. Roast in 450 degree oven for 30 minutes remove and then drizzled with more olive oil then tossed with fresh basil.