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Cheesy Eggplant Casserole

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Easy Cheesy Eggplant Casserole combines comfort food with adding veggies to your family’s diet

Easy Cheesy Eggplant Casserole combines the hominess of your favorite comfort food, while still adding veggies to your family’s diet. This casserole is so easy to make and your family and friends will love the cheesy goodness.

It is the perfect side dish for a family dinner, or take it to a pot luck or covered dish dinner to share with your friends. This is a family favorite around our house and we rarely have leftovers. I hope you enjoy this comforting casserole as much as we do.

Easy Cheesy Eggplant Casserole combines comfort food with adding veggies to your family’s diet
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Cheesy Eggplant Casserole

Easy Cheesy Eggplant Casserole combines comfort food with adding veggies to your family’s diet.
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Side Dish
Cuisine: American
Servings: 8
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 3 medium eggplants peeled and cubed
  • 1 cup milk
  • 1/2 cup butter (1 stick)
  • 8 ounces cheddar cheese shredded
  • 1 cup mozzarella cheese shredded
  • 1/2 cup panko bread crumbs

Instructions

  • Boil cubed eggplant for about 25 minutes. The eggplant will be tender, but not mushy.
  • While eggplant is boiling combine milk, butter and cheddar cheese in a saucepan. Cook over medium heat until cheese is almost completely melted.
  • Drain eggplant and spread evenly in a 2 quart casserole dish. Pour cheddar cheese sauce over eggplant.
  • Cover with shredded mozzarella cheese, and then sprinkle with panko bread crumbs.
  • Bake at 350 degrees for about 45 minutes until mozzarella cheese is melted and top is golden brown.

Recommended for this recipe:

Easy Cheesy Eggplant Casserole combines comfort food with adding veggies to your family’s diet

Moussaka (Greek Eggplant Casserole)

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Moussaka - Greek Eggplant Casserole

I absolutely love Greek food and Moussaka is the perfect go-to comfort food. Moussaka is a Greek Eggplant Casserole that is traditionally made with ground lamb or beef, but soy crumbles can also be used for a vegetarian alternative. Since it does take a bit more time to prepare than most of my go-to dinner dishes, I don’t make it as often as I’d like, but thoroughly indulge when I do.

Moussaka - Greek Eggplant Casserole
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Moussaka (Greek Eggplant Casserole)

Moussaka is a Greek Eggplant Casserole, and perfect for comfort food. It is traditionally made with ground lamb or beef, but soy crumbles can also be used for a vegetarian alternative.
Prep Time1 hr 45 mins
Cook Time1 hr
Total Time2 hrs 45 mins
Course: Entree
Cuisine: Greek
Servings: 6
Author: Patti from CooksRecipeCollection.com

Ingredients

For Eggplant:

  • 3 medium eggplant
  • 3/4 cup olive oil extra virgin

For Meat Sauce (or Vegetarian Option):

  • 1/4 cup olive oil extra virgin
  • 1 large onion chopped
  • 3 cloves garlic chopped
  • 1 1/2 pounds ground lamb or beef (or 1 package frozen soy crumbles)
  • 3 tomatoes chopped
  • 1 tbsp tomato paste
  • 1 tsp dried oregano (or 2 tsp fresh oregano)
  • 1/4 tsp ground allspice
  • 1/8 tsp ground cinnamon
  • 1/2 cup dry red wine
  • salt and pepper to taste

For Bechamel Sauce:

  • 4 tbsp butter
  • 6 tbsp flour
  • 2 cups milk
  • 1/8 tsp ground nutmeg
  • 2/3 cup Parmesan cheese freshly grated
  • 1 tsp salt
  • white pepper to taste

For Moussaka Assembly:

  • 1 cup Parmesan cheese

Instructions

  • Preheat oven to 450 degrees.
  • Peel and slice eggplant into 1/2 inch slices. Brush both sides of the eggplant slices with olive oil, and bake in a single layer for 10 minutes on each side. They will be golden browned. Set aside to cool. Reduce oven temperature to 350 degrees.
  • For meat sauce, heat the oil in a large saute pan over medium heat. Add onion and garlic cook about 15 minutes or until translucent; add and ground meat (or Frozen Soy Crumbles) to the pan and cook for an additional 15 minutes, or until the meat is browned or the Soy Crumbles have thawn completely. Add the remaining meat sauce ingredients, and cook for about 20 minutes, or until moisture has evaporated. Set this mixture aside.
  • For Bechamel sauce, melt butter under low heat in a medium saute pan, add flour and cook for about 1 - 2 minutes. This will be a white sauce, so don't allow it to brown at this point. Slowly whisk in milk. Continue stiring until mixture is thickened and smooth, about an additional 15 minutes. Remove from heat and add 2 tablespoons of the Parmesan cheese. Set sauce aside.
  • To assemble moussaka, place one layer of eggplant slices on bottom of a 13 x 9 inch baking dish, overlapping slices. Spread the eggplant with 1/3 of the meat sauce, then sprinkle with 1/3 cup Parmesan cheese. Add two more layers of eggplant, meat sauce, and cheese. Cover the layers with the Bechamel sauce, and sprinkle with the remaining Parmesan cheese.
  • Bake Moussake for about 1 hour, or until mixture is bubbly and golden browned on top. Let sit for about 20 minutes after removing from oven, cut and serve.

Recommended for this recipe:

Moussaka (Greek Eggplant Casserole) is traditionally made with ground lamb or beef, but soy crumbles can also be used for a vegetarian alternative.

Roasted Beet Salad with Goat Cheese and Citrus Dressing

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Roasted Beet Salad with Goat Cheese and Citrus Dressing

I discovered how much I enjoyed the combination of beets and goat cheese during my last visit to The EPCOT International Food and Wine Festival last year. While that experience inspired this salad recipe, I knew it could be better. Using roasted beets rather than marinated beets turned out to be the primary recipe modification I was looking for, and this Roasted Beet Salad with Goat Cheese and Citrus Dressing was born.

I absolutely love this combination of roasted beets, goat cheese and walnuts. Not only are they so colorful together and healthy, but also very quick and easy to prepare. I roast the beets ahead of time and keep them in the refrigerator until I’m ready to prepare my salad. By doing this on a regular basis, I find myself adding them to my lunch salads quite frequently also. Beets, so pretty on the plate and healthy too. Quite a win-win, don’t you think?

 

Roasted Beet Salad with Goat Cheese and Citrus Dressing - A colorful and healthy beginning to your lunch or evening meal.
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Roasted Beet Salad with Goat Cheese

Roasted Beet Salad with Goat Cheese and Citrus Dressing - A colorful and healthy beginning to your lunch or evening meal.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Salad
Cuisine: American
Servings: 2
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 1 bunch of beets
  • 2 ounces goat cheese
  • 1/4 cup walnuts chopped
  • 1 head romaine lettuce chopped
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon Dijon or brown mustard
  • 1/2 teaspoon honey

Instructions

Roast Beets:

  • Wash the beets and trim off greens and roots
  • Wrap each beet in a piece of aluminum foil
  • Place foil packets on cookie sheet and bake at 350 degrees for 1 hour, or until a fork is easily inserted
  • Once beets are cool enough to handle, peel (they are very easy to peel after cooked) and cut into 1/2 inch pieces. Set aside.

Citrus Dressing

  • Combine olive oil, lemon juice, mustard and honey.
  • Whisk until well combined

Assemble Salad

  • Place 1 cup of chopped romaine lettuce in each bowl/plate
  • Add a small amount of dressing to the lettuce and toss gently
  • Top each salad with half the roasted beats, goat cheese and walnuts.
  • Serve and enjoy!

Notes

When peeling and cutting up the beets, I place a piece of parchment paper over the cutting board to prevent staining.

 

 

Roasted Beet Salad with Goat Cheese and Citrus Dressing

 

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Sautéed Garlic Spinach

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Sauteed Garlic Spinach - This sautéed garlic spinach is such a quick and healthy side for a weekday dinner; and tasty enough to be served with an elegant entrée.

I’m always looking for new and tasty ways to increase the healthy foods to my family’s diet. Adding a variety of colorful fruits and vegetables, is always my goal. Spinach has so many health benefits, that I try to include it in our diet as much as possible.

This sautéed garlic spinach is such a quick and healthy side for a weekday dinner, and tasty enough to be served with an elegant entrée. I hope you enjoy this quick and easy side dish too!

Sauteed Garlic Spinach - This sautéed garlic spinach is such a quick and healthy side for a weekday dinner; and tasty enough to be served with an elegant entrée.
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5 from 5 votes

Sautéed Garlic Spinach

This sautéed garlic spinach is such a quick and healthy side for a weekday dinner; and tasty enough to be served with an elegant entrée.
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Course: Side Dish
Cuisine: American
Servings: 2
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 1 tablespoon olive oil extra virgin
  • 4 cloves garlic sliced
  • 1 bunch fresh spinach (bagged fresh spinach can be substituted)
  • salt and pepper to taste

Instructions

  • Wash spinach thoroughly and remove stems. Set spinach leaves aside on paper towels to dry.
  • Slice garlic cloves thin. It is important that the slices are relatively evenly sliced, to ensure even cooking.
  • Heat olive oil in large sauté pan, over medium heat. Add garlic slices and cook until lightly browned. This will take about 5 minutes.
  • Add spinach and cook until leaves are wilted, stir frequently. This will take about 2 minutes.
  • Season with salt and pepper, to taste.

Recommended for this recipe:

This sautéed garlic spinach is such a quick and healthy side for a weekday dinner; and tasty enough to be served with an elegant entrée.

Sauteed Garlic Spinach - This sautéed garlic spinach is such a quick and healthy side for a weekday dinner; and tasty enough to be served with an elegant entrée.

Whole Wheat Cheddar Cheese Beer Bread

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Whole Wheat Cheddar Cheese Beer Bread

 

My family loves that this whole wheat cheddar cheese beer bread is so quick, easy to make and delicious too! It’s so quick and easy to mix up the ingredients, add the beer (for the rising effects) and bake; no kneading or rising time required. This beer bread can be made with your favorite beer, but I prefer a lager for its lightness in this recipe. Enjoy this rich bread with you dinner entree, or as an great appetizer with your favorite dip or cheese.

 

Whole Wheat Cheddar Cheese Beer Bread
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5 from 8 votes

Whole Wheat Cheddar Cheese Beer Bread

Whole Wheat Cheddar Cheese Beer Bread makes a quick and delicious accompaniment to your favorite entree. Enjoy that smell of freshly baked bread without the time and effort required for yeast bread.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Bread
Cuisine: American
Servings: 12 slices
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 2 1/2 cups all purpose flour
  • 1/2 cup whole wheat flour
  • 2 1/2 teaspoons baking powder
  • 1 1/4 teaspoon salt
  • 3 tablespoons sugar
  • 1 12 ounce bottle beer
  • 1 cup cheddar cheese shredded
  • 1/2 cup butter (1 stick)

Instructions

  • Preheat oven to 375 degrees.
  • Prepare a loaf pan with cooking spray and set aside.
  • Add all dry ingredients to a large bowl and stir with wooden spoon.
  • Add beer and stir to just combine, batter will be a bit lumpy.
  • Fold in the cheddar cheese, being careful to not over mix.
  • Spread into loaf pan.
  • Melt butter and pour 1/2 over top of loaf.
  • Bake for 50 minutes, pour remaining butter over loaf of bread.
  • Bake another 10 minutes or until golden brown.

 

Recommended for this recipe:

Whole Wheat Cheddar Cheese Beer Bread quick and easy to make, and delicious too! This beer bread can be made with your favorite beer. It’s also great as an appetizer with your favorite dip or cheese.

Caprese Sandwiches

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Caprese sandwiches make the perfect quick and light lunch or dinner entrée. Give them a try on a warm summer day with your favorite wine.

 

Caprese sandwiches make the perfect quick and light lunch or dinner entrée. The freshness of the tomatoes, fresh mozzarella cheese with the perfect touch of basil pesto make the perfect combination on a warm day or evening. Give them a try on a warm summer day with your favorite wine.

My husband and I enjoyed our first Caprese sandwiches at the Viansa Winery in Sonoma, CA. Viansa has beautiful grounds and Italian styled buildings. Each time I make these, we always think of the day we spent at Viansa at a small table outside overlooking the vineyard and enjoying amazing wine with our Caprese sandwiches.

 

Caprese Sandwiches
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5 from 5 votes

Caprese Sandwiches

Caprese sandwiches make the perfect quick and light lunch or dinner entrée. Give them a try on a warm summer day with your favorite wine.
Prep Time10 mins
Total Time10 mins
Course: Sandwiches
Cuisine: Italian
Servings: 4
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 1 loaf Ciabatta bread
  • 7 ounces fresh basil pesto sauce (or 3/4 cup homemade basil pesto sauce)
  • 1 pound fresh mozzarella cheese sliced
  • 3 tomatoes sliced

Instructions

  • Cut the Ciabatta bread in half, to create a top and bottom.
  • Spread fresh basil pesto sauce on inside of both bread halves.
  • Lay slices of fresh mozzarella cheese on evenly on bottom half of bread.
  • Lay tomato slices evenly on top of mozzarella slices.
  • Close top and bottom of Ciabatta bread and slice into individual portions.
  • Garnish with fresh basil and serve.

Caprese sandwiches make the perfect quick and light lunch or dinner entrée. Give them a try on a warm summer day with your favorite wine.

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Spinach and Ricotta Crepes

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Spinach and Ricotta Crepes are rich, savory and an elegant dinner entree for that special occasion

These Spinach and Ricotta Crepes are another great savory crepe recipe option. I love the ease of this recipe. It does take some time to cook the crepes and spinach and then assemble them.

To allow for more time with family and friends, they can be made ahead of time and baked right before you are ready to serve them. This allows you to put together an elegant dinner in just 10-15 minutes.

Spinach and Ricotta Crepes
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Spinach and Ricotta Crepes

These Spinach and Ricotta Crepes are rich, savory and an elegant dinner entree for any special occasion.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Entree
Cuisine: French
Servings: 4
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 8 8 inch crepes like our Classic French Crepes
  • 2 pounds fresh spinach
  • 15 ounces ricotta cheese
  • 1/2 cup feta cheese crumbled
  • 1 egg lightly beaten
  • 1/2 teaspoon nutmeg freshly grated
  • salt and freshly ground pepper to taste
  • 1 tablespoon olive oil
  • 2 tablespoons Parmesan cheese

Instructions

  • Preheat oven to 350 degrees.
  • Cook spinach over medium heat until slightly limp. You may need to do this in batches depending on the size of your pan.
  • Drain the spinach and press out any excess liquid, then chop finely and set aside.
  • In a medium bowl, combine cheeses, egg, nutmeg, salt and pepper.
  • Stir spinach into cheese mixture to combine.
  • Spoon 1/8 of spinach and cheese mixture (about 1/2 cup) into each crepe and roll up.
  • Place in a greased 9 x 13 inch baking dish.
  • Brush the tops of the crepes with olive oil and sprinkle with Parmesan cheese.
  • Bake for about 10 minutes, or until starting to brown and heated through.

Notes

If you are preparing ahead of time and keeping in the refrigerator, increase the cooking time to 15 minutes.

Recommended for this recipe:

Spinach and Ricotta Crepes are rich, savory and an elegant dinner entree for that special occasion

Classic French Crepes

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Classic French Crepes made with only 3 ingredients, quick and easy. This versatile recipe can be made sweet or savory.

 

My mom taught me this Classic French Crepe recipe. She was given this recipe from a French friend when she was in her 20’s, so I believe it’s quite authentic too. While growing up she frequently served these as dessert with an orange sauce topping the crepes. It was an alcohol free (and in my opinion better tasting) version of Crepe Suzette than I’ve had in any restaurant.

I’ve also enjoyed turning these Classic French Crepes into a savory entree, as well as a dessert. By filling these crepes with cheese, meat and vegetables; you will have a savory dinner entree that will satisfy any taste preference. Try my Four Cheese Crepes or Spinach and Ricotta Crepes for some savory dinner crepe options.

 

Classic French Crepes
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Classic French Crepes

Easy Classic French Crepes made with only 3 ingredients. This versatile recipe can be made sweet or savory.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dessert or Entree
Cuisine: French
Servings: 12
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 1 1/2 cups eggs
  • 1 1/2 cups milk
  • 1 1/2 cups all purpose flour

Instructions

  • Heat 10" skillet to medium heat and spray with non-stick cooking spray (I prefer organic olive oil spray).
  • Mix all ingredients in a blender until well combined.
  • Pour batter into heated skillet (a little less than 1/2 cup), swirl to coat bottom of pan evenly.
  • Cook until bottom starts to turn light brown. At this point, the top will look dry, but not cooked.
  • Flip crepe and cook on the other side until lightly browned also.
  • Cook remaining batter in the same manner.
  • Fill with your choice of filling and top with your favorite topping.

 

Recommended for this recipe:

Classic French Crepes made with only 3 ingredients, quick and easy. This versatile recipe can be made sweet or savory.

Baked French Toast with Blueberries

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Baked French Toast

This baked French toast recipe is one of my favorite for a special breakfast or brunch. We frequently have it as “breakfast for dinner” also (like we did last night). This quick and easy recipe is also a healthy makeover, by baking instead of frying and adding fresh fruit. I also find it convenient that the whole meal cooks in the oven, so I’m free to spend more time with my family, instead of standing in front of the stove and cooking the french toast in batches.

I hope you enjoy this special breakfast recipe as much as we do.

Baked French Toast
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4.93 from 14 votes

Baked French Toast with Blueberries

Baked French toast served with fresh blueberries. This quick and easy recipe is also a french toast healthy makeover, by baking instead of frying and adding fresh fruit.

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Servings: 4
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 4 eggs
  • 1 cup milk
  • 2 teaspoons powdered sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 8 slices whole wheat bread
  • 2 tablespoons butter
  • fresh blueberries
  • maple syrup

Instructions

  • Preheat oven to 425 degrees.
  • Whisk together eggs, milk, powdered sugar, vanilla and cinnamon.
  • Pour egg mixture into a shallow dish. (I use a pie plate.)
  • Soak bread in the egg mixture, then place on baking sheet (lined with parchment paper).
  • Cut butter into small pieces and sprinkle over the top of the bread.
  • Bake until golden brown, about 10 minutes.
  • Garnish with powdered sugar and blueberries (or your favorite fruit).
  • Serve with maple syrup.

Baked French Toast with Blueberries

Healthy Lentil Soup

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Healthy Lentil Soup

This healthy lentil soup is easy to make. It’s also light and tasty enough for warm weather, while still hardy enough to be comforting in the winter months!

You will enjoy this easy to make lentil soup throughout the year. It is so easy to sauté some fresh vegetables, then simmer with lentils, broth (I prefer homemade) and a can of tomatoes. This makes up a very healthy and inexpensive meal or appetizer before a special meal.

 

Healthy Lentil Soup
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Healthy Lentil Soup

This lentil soup is easy to make. It’s also light and tasty enough for warm weather, while still hardy enough to be comforting in the winter months!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: American
Servings: 6
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 3 tablespoons olive oil
  • 1 stalk celery diced
  • 1 carrot diced
  • 1 onion diced
  • 3 cloves garlic minced
  • 6 cups chicken broth (or vegetable broth for a vegetarian and alternative)
  • 1 15 ounce can diced tomatoes undrained
  • 1 1/2 cups lentils rinsed
  • 2 bay leaves
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme, chopped)
  • 1/2 teaspoon dried oregano (or 1 teaspoon fresh oregano, chopped)
  • salt and freshly ground pepper to taste
  • 2 cups spinach leaves loosely packed

Instructions

  • Heat olive oil in the bottom of a stock pot.
  • Add celery, carrot, onion and garlic to pot. Saute until vegetables are softened, but not browned (about 10 minutes).
  • Add broth, tomatoes and lentils and bring to a simmer. Reduce heat to low and simmer until lentils are soft (about 15 minutes).
  • Season with salt and pepper to taste.
  • Stir in spinach, until wilted (about 2-3 minutes).