Baked Eggplant Fries

I LOVE love love eggplant. But it IS kind of hard to make correctly - sometimes it is mushy, sometimes soggy, sometimes undercooked. I usually grill it, but I tried these (a version of my zucchini chips) and they were WONDERFUL. Super easy and turned out great. Even if you don't like eggplant, I think you might love these.

Here is what you need:
1 eggplant
2 eggs
1 tablespoon greek yogurt
1 teaspoon garlic powder
1 teaspoon apple cider vinegar
1 cup breadcrumbs
3/4 cup grated parmesan cheese (we've talked about this - it has to be REAL parmesan!)

First, preheat the oven to 400 degrees and line a large baking sheet with foil and spray with oil. Add the eggs, yogurt, garlic powder, vinegar and some salt and pepper to a gallon size zip lock bag. Shake around until everything is mixed up.
I find the yogurt helps make a coating that I just don't get with eggs alone. Next, add the breadcrumbs and parmesan cheese to a shallow dish and mix. Cut your eggplant into "fries" and add those to the bag with the egg mixture. Mix around until all fries are coated. 
A few at a time, transfer the fries to the breadcrumb mixture and coat before laying on the baking sheet. 
Lightly spray with oil and pop in the oven. Cook for about 10 minutes, flip them over, and cook for another 5. They should be crispy and golden brown on the outside. 
These are awesome dipped in your favorite salad dressing or marinara. Enjoy!

Buffalo Turkey Meatballs and Blue Cheese Yogurt Sauce

Trust me when I say you need to try these. They are so easy, cheap, healthy and delicious! Sometimes I omit the breadcrumbs to make this lower in carbs, but either way it's a great filling source of protein to have on the menu that everyone will love... from football games to weeknights. I suggest making the blue cheese sauce first so it has an hour or so to sit in the fridge.

Remember: these are rough measurements, do what feels right!
1 lb ground turkey (or chicken)
1 egg
1/2 cup breadcrumbs
2 tablespoons crumbled blue cheese
1/4 cup Frank's red hot sauce (you can use whatever you prefer, I just think Frank's tastes the most like your traditional buffalo wing!)
1 tablespoon garlic powder

Preheat oven to 415 degrees. Mix all ingredients plus half the hot sauce together with your hands.

Form into meatballs by rolling a spoon full in between your palms. Place meatballs onto a greased baking sheet (foil lined for me of course, less clean up)! 

Pop in the oven for 20 ish minutes until cooked through and starting to brown on the outside. Remove from the oven, and drizzle with the rest of the hot sauce. 

Serve with Greek yogurt blue cheese sauce!

Blue Cheese sauce:

1 cup plain Greek yogurt
2-3 tablespoons crumbled blue cheese
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder

Mix ingredients together with salt and pepper to taste. Thin with a little bit of water or milk until desired consistency is attained. Allow time to sit in the fridge for flavors to mix before serving with buffalo chicken meatballs.

Cumin Lime Fish Tacos with Cabbage Radish Slaw

This may sound fancy, but it's sooo quick and easy with help from a few shortcuts. I threw this together for a weeknight dinner with an avocado pico de gallo and it was so delicious! Here is what you need:

1 bag peeled, de veined, tail off shrimp. I use Argentinian red shrimp from Trader Joes. 
1/3 bag of prepared cabbage cole slaw mix
2-3 large radishes 
Cumin/lime seasoning (Mrs. Dash Fiesta Lime is PERFECT, you can also you taco seasoning and some lime juice)
Corn tortillas
2 tablespoons plain Greek yogurt
4 scallions

Pre-heat oven to 425. Rinse and drain shrimp. Toss with olive oil and a few shakes of seasoning on a foil lined baking sheet. 

Pop in the oven for about 6 minutes until cooked through. Meanwhile, mix the cabbage mix, julienned radishes, chopped scallions, yogurt and a few dashes of seasoning plus salt to taste. This is your "slaw". 

Remove shrimp from oven. 

Heat corn tortillas. Top with shrimp, slaw and whatever else you want (avocado pico de gallo pictured). Enjoy! 

Roasted Garlicky Mushrooms

I am ALWAYS looking for new veggie side dish recipes to change things up. These were a quick, easy, hearty and delicious addition to a healthy and light meal.

What you need:

About a lb of whole crimini mushrooms (use any kind you want, I love these little guys and I think they have a better taste than the usual white button mushrooms)
4 cloves of garlic, minced
1 tablespoon olive oil
2-3 tablespoons clarified butter or ghee (you can also use regular butter)

Preheat the oven to 450. Line a baking sheet with foil (easy clean up!). Clean the mushrooms, dry and add to the baking sheet.
In a small pan, heat olive oil and ghee. Add garlic and immediately remove from heat. Add salt and pepper and stir, then pour over mushrooms and toss. Bake for about 20 minutes until browned, stirring occasionally. Easy! And these are sooo tasty. Enjoy!

Simple Honey Dijon Chicken

This has to be one of the EASIEST recipes to make on a busy night. Just a few ingredients and everyone loves it.

What you need:
1 lb thawed chicken breast tenders
Greek yogurt
Worcestshire sauce
Dijon mustard
Garlic powder
3-4 strips of bacon
1 lb of your favorite mushrooms.

First, slice your mushrooms and chop your bacon. Set aside. Mix together about a cup of greek yogurt, 2 tablespoons honey, 3 tablespoons Dijon mustard, a liberal amount of garlic powder, salt and pepper. Set aside.

In a hot pan, start to sautee your chopped bacon. About half way through, add the mushrooms. Once the mushrooms are done, remove and set aside to drain. Add your chicken to the pan and sear on all sides. Add the mushroom and bacon mixture back in with the chicken as well as the mustard mixture. Simmer all of this together for about 15 minutes or until the chicken is no longer pink in the middle. This pairs great with a green salad and some garlic bread!