As promised, here are a few more yummy recipes that I love to whip up for my family. Each recipe is delicious on its own way and all are super simple and fairly quick. Again, all of these are meat based dishes, so if you don’t eat meat, sorry! (Not sorry!)
When it comes to cooking for my family, I look for recipes that are easy, quick and few ingredients. I like simplicity. It also makes it much easier when grocery shopping with a toddler, who likes to scream throughout the entire grocery store.
Roasted Eggplant with Italian Sausage in Tomato Sauce
- 1 1/2 lb Italian or Asian eggplant, trimmed and cut lengthwise into slices 1/4 in thick
- 1/4 cup (2 fl oz) plus 2 tbsp olive oil
- Salt and freshly ground pepper
- 5 oz Italian sausage, casings removed
- 2 cups (16 fl oz) tomato sauce
- 1 cup (8 oz) whole-milk ricotta
- 4 oz fresh mozzarella cheese, cut into small pieces
- 4 tbsp (2 oz) grated hard cheese, such as Parmesan
- 1 tbsp chopped fresh parsley
- Preheat the oven to 450 degrees (F). Brush the eggplant on both sides with the 1/4 cup of olive oil and season with salt. Place in an even layer on a baking sheet and bake until lightly browned on the bottom, about 10 minutes. Turn the slices and bake until tender, 5-7 minutes. Remove from the oven and reduce the oven to 350.
- In a frying pan over medium-high heat, warm the remaining 2 tbsp olive oil. Sauté the sausage until cooked through, about 3 minutes. Stir in the tomato sauce and bring to a boil. Reduce the heat to low and simmer for 5 minutes.
- In a bowl, stir together the ricotta, the mozzarella, 2 tbsp of the Parmesan, and the parsley. Season with salt and pepper. Spread half the sauce on the bottom of a 9in baking dish. Place a spoonful of the cheese mixture near the wide end of each eggplant slice, roll up, and place upright or upside down in the sauce. Spoon the remaining sauce between the rolls. Sprinkle with the remaining 2 tbsp Parmesan. Bake until the sauce is bubbling, about 20 minutes. Serve right away. I like to serve with a fresh Caesar salad and toasted Dutch Crunch Rolls. Yumm.
Serves 4. You can find this recipe in my favorite cookbook Farmer’s Market Cookbook.
Pork Tenderloin with Squash Salsa
I love pork, because it’s so yummy and a very healthy clean eating choice. Pork tenderloin is actually as lean as a skinless chicken breast and has fewer calories. Lean cuts of pork, such as chops + tenderloins, also have total fat and calories than lean beef.
- 1/2 small butternut squash, peeled and dice into 1/4in cubes
- 2 tablespoons olive oil, divided
- 1 apple, peeled, cored, and diced
- 1 small red pepper, seeded and finely chopped
- 1 green onion, finely chopped
- 1 tablespoon fresh lime juice
- 1 teaspoon chopped fresh thyme
- 1 teaspoon honey
- 1/2 teaspoon nutmeg
- freshly ground black pepper
- two 10 ounce pork tenderloins, trimmed of fat
- Preheat the over to 400F. Line a baking sheet with foil and set aside.
- In a small bowl, toss the squash with 1 tablespoon of the olive oil.
- Transfer the squash to the prepared baking sheet and bake until cooked but not mushy, about 20 minutes.
- Transfer the squash to a large bowl and let it cool for about 15 minutes.
- Add the apple, bell pepper, onion, lime juice, thyme, honey, and nutmeg to the squash and stir to combine well. Season the salsa with black pepper to taste.
- Store the salsa in the refrigerator until you are ready to serve the pork.
- In a large skillet over medium-high heat, heat the remaining tablespoon of oil.
- Season the pork lightly with pepper and pan fry the meat, turning to brown each side until it’s fully cooked through, about 20 minutes total.
- Let the pork rest for about 10 minutes before cutting in half.
- Transfer each half to an individual plate and top with salsa. Serve immediately. I like to serve with green beans and salad or rice pilaf.
Serves 4. Prep time: 15 minutes. Cook time: 40 minutes. You can find this recipe in (Clean Eating Cookbook)
Bean, Bacon and Kale Soup
I love me some soup! A good hearty soup on a cold winter day, you just can’t go wrong! This bean soup is full of antioxidants and fiber from the kale and beans and pairs well with any kind of crunchy bread or roll.
- 3 slices lower-sodium bacon, cut crosswise into 1/4in pieces
- 3 cups packed chopped kale
- 2 1/4 cups water
- 1 (15 ounce) can no-salt-added cannellini beans, rinsed and drained
- 1 (14.5 ounce) can roasted garlic chicken broth
- 1 cup chopped onion
- 1/4 teaspoon black pepper
- hot sauce (optional)
- Cook bacon in a large saucepan over medium-high heat 8 minutes or until crisp. Reserve 2 teaspoons dripping in pan; discard excess drippings.
- Add kale and next 5 ingredients to bacon and drippings in pan. Stir in hot sauce, if desired. Cover and bring to a boil over high heat. Reduce heat, and simmer 25 minutes. Serve immediately.
Serve 3. Calories: 200. Prep time: 5 minutes. Cook time: 25. You can find this recipe in 200 calories Cookbook.
I hope you all enjoy these quick and easy meals. I know my family does! What are some of your favorite quick and easy meals you make for your family? I love hearing from you! Like, comment, and share!