Sun. June 10th

Homemade Potato Chips for Snack!

Daily Tidbit:  So I've read all over the place about lycopene (found in cooked tomatoes, like my Eggplant Parmesan recipe below) which has been found to help prevent sunburn,  a good thing to know this time of year!  This article discusses it along with various other all natural remedies (scroll down to the "Soothe Sunburn" section):

www.oprah.com/health/How-to-Treat-Bug-Bites-Sunburn-and-Cuts-with-Household-Products

For a more thorough explanation, check this article out:
www.sciencenews.org/view/generic/id/1636

Breakfast: Oatmeal with Walnuts

½ cup plain Oatmeal, cooked with Fat Free Milk, in microwave

2 tbsp of plain Walnuts

Plain Cinnamon sprinkled on top

5 oz. glass of OJ

Regular Coffee, black

Salsa Carrot Salad with White Fish for Lunch!

Lunch: Salsa Carrot Salad with White Fish

2 Fillets of Breaded White Fish

1/2 cup of Homemade Salsa (Recipe from June 7th Post)

1.5 cups of grated Carrots

Water with Lime
Regular Coffee, Black

Snack:  Homemade Potato Chips (pic above!)

Recipe: Yukon Gold Potatoes sliced into thin rings with the Mandolin Slicer, soaked in water and then dried and laid in a single layer on a greased pan.  Spray or brush Canola oil on top of the potatoes and then bake at 425 for 20-30 minute (depending on the thickness of the slices!)  Remove from oven and toss with salt and serve!

Baked Eggplant Parmesan with Fried Zucchini for Dinner!

Dinner:  Baked Eggplant Parmesan with Fried Zucchini

Eggplant Parmesan (Recipe Below)

Zucchini: simply browned in EVOO in cast iron pan, topped with Kosher salt

Red Wine

The "No Ice Cream" Banana Split!

Dessert:(The "No Ice Cream") Banana Split!

1 Banana

1 tbsp Pecans

1 tsp of Organic Chocolate Syrup

Water

 

Amy’s Baked Eggplant Parmesan Recipe

1 Large Eggplant, sliced into ½ inch rings

2 tbsp of EVOO

No Salt Added Organic Marinara

1/2 sweet Onion, sliced

Parmesan Cheese

Preheat oven to 350.  Cover the bottom of a casserole dish with a couple tablespoons of the marinara spread around and then top with the sliced onions.  Cover the onions with one layer of the sliced eggplant.  With a pastry brush, brush each slice of eggplant with the EVOO and then brush again with the marinara.  Once they are all covered, form another layer of eggplant and repeat brushing the EVOO and the marinara on each slice.  Continue with layers until you use up the eggplant.  Top with Parmesan cheese, cover and bake at 350 for 30 minutes.  After 30 minutes, take the lid off and cook another 10-15 minutes, allowing the cheese to brown.  Then it’s ready to serve!  I found a similar type of recipe to this years ago in a magazine and have used it a ton since (cannot remember where I found it).  It is really yummy and the healthier version of the traditional Eggplant Parmesan which is deep fried typically.