Healthy Living with Anita.

Ingredients

6-8 medium zucchini

1 can petit tomatoes, rinsed

1-pound Italian turkey sausage, casing removed

2 cloves garlic, minced

1 Tablespoon oregano, dried

1 Tablespoon basil, dried

1 Tablespoon Italian seasoning

1 teaspoon salt

1/4 teaspoon black pepper

3/4 cup part-skim mozzarella cheese and cheddar cheese, shredded

3 Tablespoon olive oil

Preparation

1. Preheat oven to 375 grades Fahrenheit. Cut each zucchini lengthwise in 3 slices. Place zucchini slices over a baking tray lined with foil. Grease it with olive oil first.
2. Sprinkle with some salt, pepper, 1/2 Tablespoon of each for dried oregano, dried basil and Italian seasoning. Drizzle some olive oil over the zucchini boats. Meanwhile, start making the sausage stuffing.
3. Bake for about 30-35 minutes until fork tender. Remove from oven and set aside.
4. Use a large skillet, cook turkey Italian sausage until slightly brown.  Add minced garlic, rinsed can of tomato diced and season with rest of the dried oregano, basil and Italian sausage. Salt and pepper for extra seasoning, if like. Let it simmer for about 10 minutes. Set aside.

5. Stuff each zucchini boat with sausage mix. Sprinkle with shredded mozzarella-cheddar cheese. Bake uncovered again for about 5-7 minutes until cheese is melted.

6. Enjoy on its own or next to rice.

Ingredients:

4 large, unpeeled eggplant, sliced 1/3 inch thick

4 Tablespoons Extra Virgin Olive Oil

2 garlic cloves, minced

24 ounces crushed tomatoes

1 cup mozzarella, shredded

1 medium onion, diced

1 teaspoon oregano, dried

1/4 teaspoon black pepper, freshly ground

1/2 teaspoon, salt

1/2 teaspoon crushed red pepper

1/4 cup fresh basil leaves, julienned cut, some in whole for top

1 teaspoon butter, to grease pan

Topping:

1/4 cup fresh parsley, minced

2 Tablespoons Olive Oil

1 1/2 cup breadcrumbs of a French baguette

1/4 cup Parmesan Cheese, grated

Place all ingredients in food processor. Pulse couple times to combine.

Preparation

1. Preheat oven to 425 grades Farenheit. Place eggplant in one layer on 2 or three large sheet pans brushed with olive oil. Brush top of eggplants too with olive oil
2. Sprinkle some salt, pepper, and 1/4 teaspoon oregano over eggplants. Roast for 15 to 20 minutes until tender and golden. Remove and set aside.
3. Use a 10×14 inch baking dish greased with butter for assembling Eggplant Parmigiana later. Set aside.
4. Meanwhile make Marinara Sauce: Over medium heat add 2 Tablespoons of olive oil to a saucepan. Heat oil and add diced onions and garlic. Cook until soft for about 3 to 4 minutes. Add crushed tomatoes, salt, pepper, crushed red pepper, and dried oregano. 5. Let it simmer partially cover for about 10 to 15 minutes. Reduce heat and add fresh julienne basil leaves. Remove from heat.

Assembling Eggplant Parmesan

Lower heat to 350 grades Fahrenheit. Spread a third of Marinara Sauce on bottom of 10×14 inch baking dish. Arrange third of the roasted eggplants over sauce. Sprinkle with 1/3 of the grated mozzarella. Arrange second layer of roasted eggplant, top with sauce and mozzarella cheese. Repeat again. Add mixed bread topping evenly. Bake uncovered for 30 to 35 minutes until top is crispy and golden brown. Remove from oven. Sprinkle with some basil leaves. Allow to cool for about 10 minutes. Serve and enjoy!

Ingredients for the Easy Pesto Gnocchi

1 16 ounces package gnocchi or (made them from scratch, see my site for the recipe)

3 Tablespoon Homemade Pesto (see recipe on my site) or store-bought pesto

1 cup heavy cream

1 Tablespoon cream cheese

1 Tablespoon extra virgin olive oil

10 fresh basil leaves

1. Cook gnocchi according to package instructions. Rinse and set aside.
2. Use a deep large pan and add gnocchi. At medium heat , pour heavy cream and let it simmer for two to three minutes until thick and creamy. Add pesto, cream cheese and stir until well incorporated. Remove pan from heat. Drizzle with olive oil and mix. Set aside.

How to Stuffed the Tomatoes and Preparation

6 to 8 large tomatoes cut tops, and hollow out insides. Keep tops.

1. Preheat oven to 400 grades Fahrenheit. Place upside down tomatoes over a greased baking pan with 1 Tablespoon of olive oil. Bake for about 8-10 minutes till tomatoes are little tender but still firm. Set aside.
2. Place gnocchi into tomatoes . Add extra grated parmesan cheese over the top. Place them back into the preheated oven for about 2 to 3 minutes.
3. Remove from oven and garnish with fresh basil leaves. Enjoy!

Ingredients

20 Chicken Tenderloins

2 Tablespoon Dijon mustard

1 Tablespoon Worcestershire Sauce

1/2 cup cherry vinegar

2 Tablespoon Pomegranate molasses

1 Tablespoon Ketchup

1/2 cup fresh lemon juice

1/4 teaspoon turmeric

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon lemon pepper seasoning

Tomatoes and onions to grill, optional

Preparation

1. In a large bowl mix all ingredients. Scoop out 1/2 a cup of this marinade to coat the chicken tenderloins when grilling.
2. Incorporate chicken into marinade and coat well. Cover bowl.
3. Refrigerate for at least 2 hours.
4. Remove marinated chicken from the fridge.
5. Set your BBQ grill on medium heat and grill chicken tenders for about 20 to 25 minutes turning occasionally to brush sauce mixture at every turn. Make sure chicken are cooked through but juicy and tender.
6. Grill tomatoes and onions as well.
7. Serve next to salad or rice. Enjoy!

Ingredients

3 medium eggplants, halved lengthwise and trimmed off stems

3 eggplant-flesh diced

1 pound Italian sausages, casing removed

1 small yellow onion, finely chopped

4 cloves of garlic, minced

2 cups cherry tomatoes, halves

1/2 cup fresh parsley, finely chopped + 2 Tablespoons for garnish

1 1/2 cup Marinara Sauce (see my site for recipe)

1/2 cup shredded Mozzarella cheese

2 Tablespoon Olive Oil + 2 Tablespoon for eggplant shells

1/2 teaspoon oregano, dried

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper flakes

Preparation

1. Preheat oven to 400 Grades Fahrenheit.
2. Cut eggplants in half. Use a little spoon to scoop out the pulp. Leave like 1/2 inch border around the skin.
3. Chop in small pieces the eggplant’s pulp removed. Set aside.
4. Place eggplant side open down on a baking sheet, drizzle with 2 Tablespoon of olive oil. Season with pepper. Roast for about 20 minutes.
5. Meanwhile, use a large skillet on medium-high heat add olive oil and cook eggplant-flesh for about 4 minutes until brown. Remove and place over paper towel to remove oil.
6. Brown sausages. Add onions, minced garlic. Seasoned with salt, pepper, crush red pepper flakes, and dried oregano. Cook for about 5 to 7 minutes or until  Add fresh parsley. Set aside.

7. Pour 1/2 cup of Marinara Sauce on the bottom of 9 X 12 greased baking dish. Place roasted eggplant shells on top. Seasoned with salt. Add 1 teaspoon of Marinara Sauce on each shell. 

8. Distribute all cooked diced eggplant-flesh into the 6 shells.

9. Divide sausage mixture evenly over. Top each eggplant with shredded mozzarella cheese.

10. Align all around cherry tomatoes halves. Cover baking dish with foil. Bake for 15 minutes until cheese is melted and eggplant finish cooking.

11. Remove from oven and sprinkle fresh parsley on top, Enjoy!

Ingredients

2 large eggplants,cut rounds in 1/2 inch thick

2 large russet potatoes, cut rounds in 1/2 inch thick

3 mini yellow sweet bell peppers, cut in 1/2 inch rounds

2 mini orange sweet bell peppers, cut in 1/2 inch rounds

2 large carrots cut in oblong shape of 1/2 inch thick

2 red onions, cut in rounds of 1/2 inch thick

2 Roma tomatoes, cut in rounds of 1/2 inch thick

2 Tablespoon dried basil

2 Tablespoon dried oregano

2 Tablespoon kosher salt

2 Tablespoon pepper

4 -6 Tablespoon of Olive oil

Preparation

1. Preheat the oven to 375 grades Fahrenheit.
2. Arrange on one foiled lined baking sheet all cut round peeled potatoes, oblong peeled cut carrots and round baby bell peppers. Season with 1 tablespoon each of dried basil, oregano, salt and pepper. Drizzle 3 tablespoons of olive oil over vegetables. Set aside.
3. Arrange on another foiled lined baking sheet all cut tomatoes rounds, eggplants and red onions. Season with 1 Tablespoon each of dried basil, dried oregano, salt and pepper. Drizzle 3 Tablespoon of olive oil over vegetables. Set aside.4. Place both baking sheets in the oven to roast vegetables for about 35 minutes or until fork tender.  5. Meanwhile Make Bolognese Sauce: Use a large skillet and at medium heat brown 1 pound of ground beef in 2 tablespoon of butter. Add 1 diced small onions, a small (4 ounces)can of tomatoes, 3 minced garlic cloves. Cook for 10 to 15 minutes until onions and tomatoes are tender. Season with salt, pepper, 1/2 teaspoon of oregano, 1/3 teaspoon of nutmeg. Add 2 tablespoons of tomato paste dissolve in a cup of water. Let it simmer for 20 to 25 minutes at low heat until liquid are absorbed. Set aside.

6. Remove roasted vegetables from oven.

 7. Use an oven-proof round dish to assemble. Spread 1/4 of your meat sauce on the bottom of your dish.  8. Start assembling by placing roasted vegetables on top of meat sauce. 9. Repeat process by arranging veggies in alternating patters like (potatoes, eggplant, tomatoes, bell peppers, red onions and carrots). Add Bolognese sauce on top.

10. Arrange last top layer. Cover your baking dish with foil. Bake at 375 grades Fahrenheit for 10 minutes. Remove from oven and serve warm. Garnish with some fresh basil leaves. Enjoy!