I just made this one this week to eat on for lunch. Bake until the cheese is melted and the stacks are heated throughout, 8 to 10 minutes.Top each with 1 tablespoon marinara sauce and 1 tablespoon of cheese. Repeat to make a second layer and finish each stack with a third eggplant slice. Top with 1 tablespoon of the cheese mixture and 2 spinach leaves. Make stacks by ladling 1 tablespoon marinara sauce onto each of the 8 eggplant slices on the baking sheet.Meanwhile, in a medium bowl, combine the cheeses and basil.Transfer all but the largest 8 rounds of eggplant to a plate. Bake until golden brown on both sides, 8 to 9 minutes per side.Lightly spritz (or brush) both sides with olive oil and season both sides with salt and pepper. Trim the ends off the eggplant and slice each crosswise into twelve ½-inch-thick rounds to get 24 rounds total.Line a baking sheet with parchment paper or lightly spray with nonstick cooking spray or mist with olive oil. Recipe below from the Skinnytaste Fast and Slow Cookbook We don’t cook with eggplant that often unless it is some type of eggplant parmesan, but I loved that this was a healthier version without being fried! I loved that these were baked and I thought they were so tasty. I ate the leftover for lunch the next day and just added a little water to it and it may have even tasted better than it did the first day! I used a hot Italian sausage and I felt like it gave it the perfect amount of kick. The butternut squash is actually pureed to make the sauce and give the pasta a delicious creamy flavor. The first bite I was interested but not 100% sure and then by the 2nd and 3rd bite I was hooked. I made mine in a pot instead of the crockpot for some reason, but it made it easy to still have a one pot meal.īutternut Squash Pasta with Spicy Sausage and Spinach You could actually add whatever beans you happen to have in your pantry, but I would highly recommend including the chickpeas. This was such a fun take on Chili because it actually included chickpeas. If you are a Mexican food lover, go make this. I think having it finely chopped in this recipe would have made it even better. ![]() The only other thing I would do differently is I would have chopped the zucchini up even smaller. I actually chose to add some chicken to mine because #husband, but you could make it either way. But anyway, here are my latest recipes from her website. I will say that sometimes I have to either add some meat to the dish or buy a piece of meat for my husband on the side. She has so many great recipes and they are pretty darn healthy. So when I’m prepping my grocery order, I try to pick out at least two recipes to cook during the week. ![]() It makes me feel like I’m starting the week off right. I’ve been loving using Instacart on Sunday evenings to have my groceries delivered on Monday morning. I’ve been cooking quite a few new recipes lately and doing my best to meal plan a bit.
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