Shrimp Stuffed Eggplant

Preheat Oven: 350 degrees


Ingredients:

• 2 Eggplants, cut in half lengthwise
• 4 cloves Garlic, minced
• 1 tbsp Olive Oil
• 1 cup Italian Seasoned Bread Crumbs
• 1 lb cooked shrimp (If you use anything bigger than the mini canned shrimp, you're going to want to cut them into manageable pieces)
• 2 Tomatoes, coarsely chopped
• 2 tsp Chives, chopped
• 1/4 cup sliced Black Olives
• grated Swiss Cheese

Directions:

Scoop out Eggplant flesh, leaving 1/2 inch thick shell. Set shells aside on sprayed baking sheet. Chop eggplant flesh and stir into oil in nonstick skillet over medium heat, add garlic. Cover and cook 5-7 minutes.

Stir in Tomatoes, Chives and olives, increase heat to medium-high and simmer 5-7 minutes. Remove from heat, stir in shrimp, breadcrumbs and half the cheese. Spoon filling into eggplant shells and sprinkle with remaining cheese.

Bake 35-40 minutes, or until cheese is brown and bubbly.

French Dip Soup

Preheat oven: 400 degrees

Ingredients

·        4 tablespoons extra virgin olive oil

·        4 pounds Onions (use any kind you’d like)

·        6 cloves Garlic, minced

·        10 oz white mushrooms, Sliced

·        1/8 teaspoon dried thyme

·        2/3 cup dark brown sugar, packed

·        2 cups Merlot or other red wine

·        6 cups water

·        3 tablespoons beef bullion

·        Beef Roast, cooked and shredded

·        1/4 teaspoon freshly ground black pepper

·        1/4 teaspoon salt (I use coarse sea salt)

·        6 slices French, Italian, or sourdough bread, cut into cubes

·        3/4 ounce shredded Swiss cheese

Directions

Peel and slice onions thinly. In  stock pot, over medium high heat, add  oil, onions, garlic, mushrooms and thyme to the pot and stir to coat the onions and mushrooms with the oil. Cook, stirring frequently, until onions are transparent.

Add brown sugar and stir to coat. Cook, stirring frequently, until onions start to brown (about 15 minutes), then reduce heat to medium-low, cover the pot and continue cooking, stirring frequently, until onions are browned and caramelized. Pour in red wine and cook, stirring constantly, until the wine has cooked down. Add water, bullion, and roast all at once, stirring while pouring to loosen any remaining bits of onion from the sides and bottom of the pot.

Cover, reduce heat and simmer the soup for 40 minutes. (You can stop at this point – if you want to make the soup ahead, let it cool, then cover and place in the fridge – reheating before serving)
Ladle soup into ovenproof soup cups, bowls or a large crock. Top soup with cubed bread and shredded Swiss.

Bake for 5 minutes. Remove from oven and allow to stand for 1 or 2 minutes before serving.

Broccoli and Chicken Casserole

Preheat Oven: 350 degrees

• 4 oz Pasta (your choice)
• 2 1/2 cups Chicken, chopped and cooked
• 1/2 cup Onion, chopped
• 1 10-oz package Broccoli
• 1 10-oz can Cream of Mushroom Soup
• 1/2 cup Skim Milk, at room temperature
• 1/2 cup Swiss Cheese, shredded
• 1 tsp Basil
• 2 tsp Salt
• 1/4 tsp Black Pepper

Cook pasta according to package instructions. Drain

Spray 2 1/2 quart casserole dish lightly.

In mixing bowl combine noodles, chicken, onions and broccoli.

In separate mixing bowl combine soup, milk, cheese, basil, salt and pepper.

Stir in noodle mixture and pour combined mixtures into prepared dish.

Bake, covered, for 40 minutes.