eggplant parmesan pizza

Most kids love pizza so sneak the veggies in.

• eggplant thinly sliced rounds to about 1/4" thick
• english muffin
• pizza sauce (I just use my marinara sauce and add a little tomato paste to make it thicker)
• ricotta
• shredded mozzarella or pizza cheese

-tip- cut the dark purple skin off the eggplant rounds. Kids don't want to see that!

1. cook the eggplant in a little olive oil

2. toast the muffins so they are nice and crunchy

3. layer muffin with sauce, ricotta, eggplant, then sprinkle cheese

4. place in oven to melt cheese

roasted broccoli and cauliflower with lemon zest

My mom made this and I will never eat boring steamed broccoli again. I added cauliflower to my mom's recipe because these two veggies make a perfect match

• broccoli
• cauliflower
• garlic
• lemon
• basil
• parmesan cheese
• roasted pine nuts

in sheet pan roast broccoli, garlic, and cauliflower at 425 sprinkled with olive oil, salt, pepper

when roasted stir in bowl lemon juice, a little olive oil, fresh grated parm cheese, roasted pine nuts, lemon zest, and fresh basil

Rachael Ray's Penne Italian Shepherd's Pie

This is such a yummy way to get your veggies and protein in. I love Rachael Ray! Her recipes are so easy, delicious and written so much more precisely than mine! My mom makes a fantastic shepherd's pie with sweet potato which I will share on another day but for now,  this is what's for dinner tonight at the Grahams:

Cheesy Penne Italian Shepherd's Pie

Serves 4

Submitted by

Rachael Ray

INGREDIENTS

• 1/2 pound mini penne (or any mini short-cut pasta) $0.74


• Salt


• 3 tablespoons extra virgin olive oil (EVOO) ($0.40)


• 1 pound ground turkey ($3.15)


• 3 cloves garlic, finely chopped ($0.12)


• 1 medium onion, diced ($0.69)


• 3 medium carrots, diced ($0.51)


• 1 medium zucchini, diced ($0.72)


• 11/2 tablespoons tomato paste ($0.09)


• 1 cup chicken stock, divided ($0.72)


• 1 tablespoon poultry seasoning ($0.16)


• 3 tablespoons butter ($0.33)


• 3 tablespoons all-purpose flour ($0.12)


• 1 cup milk --(eyeball it) ($0.26)


• 1 cup shredded provolone ($2.00)

PREPARATION

Pre-heat oven to 400°F.

Place a large pot filled with water over high heat and bring to a boil to cook the pasta. Once boiling, add some salt and the pasta, and cook until al dente, according to package directions. Heads up -- reserve a mug of starchy water before draining the cooked pasta. Drain well and transfer pasta back to the cooking pot.

While the water is coming up to a boil for the pasta, place a large skillet over high heat and with 3 turns of the pan, add EVOO, about 3 tablespoons. Once the oil starts to ripple, add the ground turkey and break it up into small pieces as it cooks, using the back of a wooden spoon or a potato masher. Cook until the turkey is nice and brown, about 8-10 minutes.

Add the veggies and cook until tender, about 5 minutes. Add the tomato paste, ½ cup chicken stock, half of the reserved starchy water, poultry seasoning, salt and pepper. Continue to cook for 10 more minutes, stirring every now and then.

While the veggies and turkey are cooking, place a medium-size saucepot over medium heat with the butter. Once the butter melts, add the flour and cook 1 minute, whisking constantly so the flour doesn't burn. Whisk in the milk and the rest of the starchy pasta water and chicken stock, bring to a simmer and cook until thickened. Once thick, turn off the heat, add the cheese to the pot and stir until completely melted. Season with salt and pepper to taste.

Cover the bottom of a large, oven-safe baking dish with the turkey and veggie mixture. Meanwhile, add the cheese sauce to the reserved pasta in the pasta pot. Stir to coat, then transfer the cheesy pasta to the baking dish. Spread it out to cover the turkey mixture evenly. Place in the oven and bake until the top is golden brown, about 10 minutes.