Noodle-less Eggplant Lasagna

(Recipe from FoodieFashionista | photos from me!)

Makes 4 servings
Calories/serving = ~358 (www.sparkrecipes.com)
WW pts = 6

INGREDIENTS

1 large eggplant
non-stick cooking spray
3 1/2 cups of tomato sauce
12 ounces fat-free ricotta cheese
1 cup fat-free mozzarella cheese, shredded
3 tablespoons Parmesan cheese, grated
1 egg
1 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon basil

COOKING INSTRUCTIONS

> Preheat oven to 425°F.
> Cut top and bottom off eggplant and discard. Stand eggplant up on one end and slice downward, creating 1/4″ to 1/2″ slices, for a total of 8 slices.
> Brush each side of the eggplant slices with olive oil and lay flat on cookie sheet. Bake for 15 minutes. Turn slices over and bake another 10 minutes.
> While eggplant is baking, mix the egg, ricotta cheese, 2 tablespoons Parmesan cheese, 1/2 cup mozzarella cheese, garlic powder, basil, and oregano in a medium bowl.
> In an 8″ x 8″ baking dish, pour enough sauce to coat the bottom. Then layer two slices of eggplant, side by side. Spoon cheese mixture on top of eggplant slices (about 2 or 3 spoonfuls per slice) and pour sauce over the cheese layer to coat it. Continue layering of eggplant, cheese, and sauce, making sure to alternate the direction of the eggplant 90° with every layer. On top layer of sauce, sprinkle remaining Parmesan cheese. Bake for 25 minutes.
> Sprinkle remaining mozzarella cheese over dish and bake until melted, about 5 minutes. Let cool for 5 minutes before slicing.

ENJOY! :)

Husband rating: A+

Wifey rating: A
It was good but I didn’t have a 8×8 so I used a 9×13 and I think it spread out the flavors too much. *shrugs*

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Iced Pumpkin Cookies

(Recipe from www.allrecipes.com | photo from me!)

Makes 36 cookies (1 cookie=1 serving)
Calories/serving = 122
WW pts/serving = 3

INGREDIENTS

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

Glaze
2 cups confectioners’ sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

COOKING INSTRUCTIONS

> Preheat oven to 350 degrees F (175 degrees C).
> Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
> In a medium bowl, cream together the 1/2 cup of butter and white sugar.
> Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy.
> Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
> Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze:
Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

ENJOY! :)

Husband rating: A+10
He said this cookie has replaced the PB cookie as favorite! I can’t believe it!

Wifey rating: A+
I am not a big pumpkin fan but these were so yummy! Definitely will make again.

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Buffalo Chicken Dip

I made this for our UCLA vs CAL tailgate yesterday. WE WON!! UCLA-UCLA-UCLA! I love when the underdog wins! (esp if its MY team! hahaha)

(Recipe from JknottieCookbook/Nikki57 | photo from me!)

Makes 6 servings (1/2 cup=1 serving)

INGREDIENTS

4 boiled chicken breasts
8 oz. Franks Red Hot
8 oz. Ranch Salad Dressing
8 oz. crumbled Bleu Cheese
8 oz. shredded Cheddar Cheese
16 oz Cream Cheese

INSTRUCTIONS

Shred chicken, then mix all ingredients, bake at 325 for 40 minutes. Serve with celery and tortilla chips.

[NOTES: Can substitute ranch dressing for blue cheese dressing.]

Mr. and Mrs. UCLA wanna-bes. Aren’t we cute? Todd is still rocking his UCI cap though. LOL.

Husband rating: B
He liked it but didn’t love it.

Wifey rating: B+
It was better warm out of the oven, but it doesn’t travel well (2 hours later). It was good but not great.

Update: I just realized that I left out the cheddar cheese. Pay no attention to my rating until I make it again.

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Chocolate & Marshmallow Creme Dip

It’s that time again! TAILGATE TIME! UCLA vs CAL. I made these 2 dips as a semi-healthy dessert. Hey fruit is healthy right!?!

(Recipes from 4IngredientCookbook | photos from me!)

Chocolate

INGREDIENTS

2/3 KARO light or dark corn syrup
1/2 cup heavy cream
8oz semisweet chocolate

COOKING INSTRUCTIONS

> In medium saucepan combine corn syrup and cream. Bring to a boil. Remove from heat.
> Add chocolate, stir until completely melted
> Serve with strawberries, green apples, poundcake, nilla cookies, waffle squares, pretzels, marshmallow

ENJOY! :)

Husband rating: A+
Wifey rating: A

Marshmallow Creme

INGREDIENTS

1 package (8 oz) PHILADEPHIA Cream cheese, softened
1 jar (7 oz) marshmallow creme

COOKING INSTRUCTIONS

> Mix cream cheese and marshmallow creme with electric mixer until well blended. Refrigerate
> Serve with strawberries, green apples, poundcake, nilla cookies, waffle squares, pretzels, marshmallow

ENJOY! :)

Husband rating: A+

Wifey rating: A+10
OMG I can’t stop eating!!

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Parmesan Garlic Bread

(Recipe from www.allrecipes.com | photos from me!)

Makes 8 servings
Calories/serving = 259
WW pts/serving = 6

INGREDIENTS

1/2 cup butter, melted
1 teaspoon garlic salt
1/4 teaspoon dried rosemary
1/8 teaspoon dried basil
1/8 teaspoon dried thyme
1/8 teaspoon garlic powder
1 tablespoon grated Parmesan cheese
1 (1 pound) loaf French bread, halved lengthwise

COOKING INSTRUCTIONS

> Preheat oven to 300 degrees F (150 degrees C).
> In a small bowl, mix butter, garlic salt, rosemary, basil, thyme, garlic powder and Parmesan cheese.
> Spread each half of the French bread with equal portions of the butter mixture.
> Sprinkle with additional Parmesan cheese, if desired.
> Place bread halves, crusts down, on a medium baking sheet. Bake in the preheated oven 10 to 12 minutes, or until the edges are very lightly browned.

* TIP: I didn’t have all those herbs so I substituted with italian seasoning instead. (Aren’t you proud of me Nikki??)

ENJOY! :)

Husband rating: A+
He called it bready goodness. Mmmmm…

Wifey rating: A+
I am a bread addict. Enough said.

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