Eggplant Parmesan Stack

...This recipe is dedicated to my best friend, Lizzie! <3

 Ingredients: 
1 medium to large eggplant
Olive Oil
Garlic Salt
1 Jar Marinara Sauce (Simple is better! If there are too many flavors in the sauce, it may interfere with the overall taste!..I usually buy the Trader Joe's marinara sauce in a can--super basic)
1 package sliced Mozzarella cheese
Parmesan Cheese 

1. Slice eggplant into thin rounds with the skin on. (about 1/4/-1/2 inch thick)
2. In a large pan, swirl olive oil and place eggplant slices. Sprinkle with garlic salt (to taste) and cook until tender (about 2-3 minutes on each side). If they start to burn, add more olive oil to the pan. After each batch is cooked, set aside on a plate until all of the slices are finished cooking. You may have to cook 3-4 batches, depending on the size of your pan.
3. After all of the eggplant slices are cooked and set aside on a plate, slice the Mozzarella rounds into quarters.
4. In a 9" x 13" baking dish, stack eggplant slices and layer with Mozzarella and sauce in between each slice. (Eggplant --> Sauce---> Mozzarella --> Eggplant--> Sauce--> Mozzarella ...etc. Until you have 3 slices of eggplant in a stack) Lastly, top with sauce,Mozzarella cheese and Parmesan! 
5. Bake at 350 degrees for 15-20 minutes or until Mozzarella starts to bubble on top!

***If you use a fairly large eggplant, this recipe should make approximately 6 stacks! They make delicious leftovers!

Serve with spaghetti (you may have to buy an extra jar of sauce to put on top of the spaghetti--this eggplant parm recipe uses about 1/2 of a jar) and the basic salad recipe below! This dish is definitely a winner and my guests are always satisfied! :)

Feeling sick? Easy Homemade Chicken Noodle Soup

 ...It is that time of the year when we all need some tasty chicken noodle soup to cure the cold and flu bugs that are going around! If your mom isn't near to wait on you hand and foot, this is the perfect alternative!

Ingredients:

• 1/2 Rotisserie Chicken from the grocery store--shredded off of the bone (You can freeze the other half of the chicken for the next batch! I also put the skin in the broth and remove it before serving for some extra flavor.)
• 1 tablespoon butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 cup sliced carrots (thin, round)
• 4 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can vegetable broth
• 2 cups egg noodles
• Italian Seasonings --to taste! 
• Salt and Pepper--to taste!

In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving. 

You can freeze the leftovers in individual Ziplock bags and reheat for lunch or the next time that you are sick!

GET WELL SOON!! (If you're sick...) <3  

Mexican-style Stuffed Peppers w/ Mexican Slaw--healthy and delicious!

Ingredients

• 6 medium green or sweet red pepper (try to pick peppers that will stand up on their own, if they have an uneven bottom, they will tip over and lose all of their fillings!)
• 1 pound lean ground turkey
• 1/3 cup chopped onion
• 1/3 cup chopped celery
• 3 cups cooked rice (I used the Uncle Ben's instant white rice)
• 1-1/4 cups salsa, divided (Tastes the best with fresh salsa instead of jarred! If you like heat, buy medium or HOT!)
• 1/2 can diced tomatoes w/green chilies
• 1 tablespoon chopped green chilies (Or a small can if you love them, like me!)
• 2 teaspoons chili powder
• 1/4 teaspoon salt
• 1 cup shredded reduced-fat Mexican cheese blend

1. Cut tops off peppers and discard; remove seeds. In a large pot, cook peppers (bottom up) in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.
2. In a nonstick skillet, cook the turkey, onion and celery over medium heat until meat is no longer pink (I sprinkle a little bit of garlic salt on the meat as well); drain. Stir in the rice, 1 cup salsa, diced tomatoes, chilies, chili powder and salt. Spoon into peppers.
3. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Add 1/4 cup water to dish. Cover and bake at 350° for 45-50 minutes or until heated through. Uncover; sprinkle with cheese and top with remaining salsa. Bake 2-3 minutes longer or until cheese is melted.  --> The peppers are almost even better as leftovers because the flavor soaks in!

Serve with.....

Trader Joe's Mexican Slaw
Ingredients: 
1 bag shredded cabbage
1/2 jar roasted red peppers
1/2 can sliced black olives
1/2 can corn
1/2 can black beans
1/2 cup green onions ---or to your taste!
1 avocado--diced
1 cup low (or reduced) fat, shredded Mexican cheese 
Salt & pepper--to your taste!
TJ's Cilantro Lime Dressing--you can find it in the refrigerated section! (DELICIOUS!!)
**You can also add chicken to this recipe and make the slaw a meal! ...or keep the dressing on the side and bring it to work or school for lunch!
**You can leave out any of the ingredients that you are not a fan of and it will still be tasty!

Lemon-Pesto & Chicken Pasta!

...I made up this recipe so bare with me on the measurements! :) It was so delicious, that I made it for the girls two nights in a row!

Ingredients: 
2 boneless, skinless chicken breasts--cubed
2 tablespoons olive oil (or just a swirl around the pan--I usually eye-ball it!)
1 tablespoon minced garlic (or a little less if you are not a huge garlic fan)
Salt & Pepper--to your taste!
1 lemon
1/2 jar Classico Pesto (Usually in the spaghetti sauce aisle...or if you're a loyal Trader Joes customer like me, their pesto sauce is delicious too!)
2/3 package spaghetti noodles --regular or whole wheat if you want to be healthy!
1 cup of freshly grated Parmesan cheese

1. In a large saucepan, combine cubed chicken breasts, olive oil, minced garlic, salt and pepper. Cook on high heat until chicken is white and cooked all of the way through.
2.  While the chicken is cooking, boil water for the pasta and add spaghetti once it comes to a strong boil.
3.  Squeeze lemon and add half of a jar of pesto sauce to the chicken and turn to medium-low heat.
4. Add the cooked pasta to the large saucepan and thoroughly mix all ingredients together.
**Serve with fresh grated Parmesan cheese on top! 

BAM! You have a delicious pasta dish!
**If you like a kick, add some red chili pepper flakes! Serve pasta with the "basic dinner salad" recipe below and you will have a fantastic meal! --> Guests will be pleased, I promise! :-)
**This recipe serves about 4 but you can add more chicken and pasta for more!

Remember your childhood favorite?

...Well here it is...Healthified and FAST! (Just because we're in our 20s, doesn't mean that we can't eat our favorite childhood camp food!--- & if you're feeling really young, make some tater tots too!) :)


Healthy Sloppy Joes

Ingredients:

• 1lb lean ground turkey
• 1 medium onion-chopped (if you don't like onion, leave it out!)
• 1 teaspoon garlic salt
• 1 can tomato paste
• 1 packet Sloppy Joe mix (If they have an organic one I usually buy that, but if not, Lawry's works too!)
• Cheddar Cheese slices
• French rolls from the Deli (whole wheat or regular)! Or Hamburger buns if you don't want to get too fancy.. ;)

1. Brown ground turkey and chopped onion in a large skillet on high heat. Drain fat, if necessary. (If you buy lean turkey, there probably won't be much to drain!)
2. Stir in Sloppy Joes Spices & Seasonings, water and tomato paste. Bring to boil, stirring occasionally. Reduce heat to low. Simmer, uncovered, 10 minutes or until heated through, stirring occasionally. Serve on deli rolls with a slice of cheddar cheese.

YUM!  (Makes approx 6-8 Sloppy Joes) They are super easy to re-heat and eat as leftovers the next day!

Chicken Breasts a la Genoa

Ingredients:
2 whole boneless, skinless chicken breasts--flattened
1/2 cup grated parmesan cheese
2 eggs-well beaten
3/4 cup Japanese Panko Crumbs
1/2 cup canola oil
1/2 lb mushrooms--sliced
3/4 cup white wine--I add a little more because I like a lot of sauce!
4 slices monterey jack cheese

1. In 3 separate bowls, place parmesan, eggs and panko crumbs.
2. Press chicken into cheese covering both sides.
3. Remove and dip in egg and then panko crumbs.
4. Heat oil in a frying pan over medium heat.
5. Add chicken, sprinkle with garlic salt and brown on both sides (approx 2 mins each side)
6. Remove and place in a single layer on a baking pan.
7. To the hot frying pan, add mushrooms and wine. Saute about 5 mins.
8. Place a slice of Monterey Jack cheese on top of each breast and spoon mushrooms over chicken.
9. Add pan juices to baking pan.
10. Bake in 325 degree oven for about 30 minutes or until fork can be inserted with ease.
11. Garnish with lemon slices and parsley!!

I always make it with rice pilaf and asparagus...definitely try the trader joes wild rice pilaf, it is tasty!

AMAZING Superbowl Sunday/Football Game dip!

Cheesy Buffalo Chicken Dip

Ingredients:

2 boneless, skinless chicken breasts (cooked in a pan and chopped very fine)

8 oz cream cheese

16 oz shredded cheddar cheese

1 cup franks hot sauce

Directions:

Combine all and mix well by hand

Cook at 350 degrees for 30 minutes

Serve warm with tortilla chips, wheat thins, celery, carrots, etc.

**Ladies, you will blow ALL of the boys away with this recipe!! ;)

Mom's Famous Salad

I promise, the secret lies within the dressing.

**In order to properly measure the dressing, buy a dressing container with the correct measurements for vinegar, water and oil. You can buy them at the grocery store and they are pretty cheap! I promise, it will become one of your favorite kitchen supplies once you try the dressing!

Recipe:
I packet of dry Good Season's Italian Dressing mix
Balsamic Vinegar
Water
Canola oil
(Fill ingredients to the correct measurement lines (V, W, O)on the dressing container)

The dressing is an amazing marinade for chicken and grilled veggies as well!

Basic Dinner Salad:
Hearts of Romaine
Cherry Tomatoes
Cucumber
Green Onions
Feta Cheese
Salt
Pepper
Italian Seasoning--to your taste!

Cooking with Hailey

Hey Everyone,

After making dinner for some of my girlfriends tonight, I was convinced to start a blog in order to share some of my quick, easy, healthy (for the most part) and delicious recipes with all of you! As many of you know, cooking is definitely one of my favorite things to do in my free time and I am excited to share my secrets in the kitchen with everyone! I am completely aware that being a busy college student or new full time employee makes it difficult to experiment in the kitchen, however, hopefully my blog will inspire you to set Sunday afternoons aside to give cooking a try! Once you get the hang of it, I promise that it will become a nightly routine! Cooking should not be intimidating, but a fun way to awe your friends, family, boyfriend, girlfriend, etc. I hope that you guys enjoy my blog and feel free to add any feedback or recipes of your own!

Much love,
Hailey