Tuesday, April 16, 2013
I swapped the ricotta cheese for fat free cottage cheese. First time I ever did this and it was delicious!
GRILLED EGGPLANT PARMESAN
By: Fallon Foale
Grilled eggplant slices (2 medium eggplants)
1 cup fat free cottage cheese
1/2 cup shredded mozzarella cheese (save 1/4 cup for the top)
2-3 tablespoons Parmesan cheese (save 1 tablespoon for the top)
1 large egg
Dried basil, oregano, thyme, salt and pepper
Your favorite tomato sauce ( I love White Linen Marinara)
Preheat oven to 400 degrees. In a bowl combine cottage cheese, 1/4 cup mozzarella cheese, 2 tbsp parmesan cheese, egg and seasonings. Set aside.
In a medium sizes baking dish, layer sliced eggplant. Top with cheese mixture and sauce. Repeat till eggplant is gone. On the top add rest of shredded mozzarella and Parmesan cheese. Sprinkle more basil and oregano on top! Place in oven till everything is heated through and cheese browns on top.
For fun we had extra whole wheat penne cooked and in the fridge. I sprinkled it in between the layers. Served with steamed brocolini. This made 6-7 large slices and I counted it as 6 points!
Monday, January 14, 2013
January is here, group B’s reveal date is here, and The Secret Recipe Club is back! We took a little break in December for the holidays and decided to start off fresh again in 2013!
This time around I was given Erin’s fun blog Dinner’s, Dishes, and Desserts. With a name like that, I instantly knew I’d be baking up something sweet. I like when The Secret Recipe Club comes around the same time a UFC event is being played at my best’s friends home. I don’t like to come empty handed and a couple dozen cookies will make them all very happy. These cookies in fact were very popular.You have a peanut butter cookie, with chocolate chips and then topped with a chopped up miniature Reese’s peanut butter cup. You could only imagine how good these smelled baking up.
I thought 1 cookie would be enough because they are quite large but I realized I went back for seconds and thirds. I love chocolate and peanut butter and I had a good workout that day, so I deserved it! Oh and I’d recommend a glass of ice cold milk to wash it all down!
Sunday, December 23, 2012
Saturday, December 22, 2012
I think the last time I posted I mentioned this recipe be up within the week. Yeah right!!! And that last post was Thanksgiving. It is almost the end of December and just a few days till Christmas. I hope everyone been enjoying their holiday. Spending as much time with family and being around your favorite friends. In Las Vegas, November and December are pretty slow months when your job revolves around travel (IE. I work for a rental car company). Let me tell you, December has been so busy preparing for what is coming in 2013. I can’t wait for 2013 to get here because it is going to be a good year for Las Vegas! I can see it now.
In the meantime, I made the following apple crisp twice. I’ll probably make it again for Christmas. It makes your entire house smell like cinnamon apples and it is so delicious cold with plain Greek yogurt on top. The best thing about making your apple crisp in the slow cooker, no messes and you just dump everything in all at once and cook on high for 3-4 hours. I’d recommend cutting your apples into thick slices, that way they soften up and don’t fall apart easily. The first time around I went with thinly sliced apples and it was more like a chunky applesauce. If you need to make a larger batch, just double this recipe.
Gluten Free Slow Cooker Apple Crisp
3 large apples (granny, fiji, pink lady, honeycrisp etc)
1 tablespoon lemon juice
1/2 tablespoon corn starch
1/2 tablespoon pumpkin pie spice
2 tablespoons stevia
2 tablespoons walnuts, chopped
2 tablespoons blanched almond flour
1 tablespoon coconut flour
1/4 cup gluten free rolled oats
3 tablespoons light brown sugar
1/2 tablespoon cinnamon
Dash of salt
2 tablespoons unsalted butter, chilled
Peel and slice apples into thick slices, then place into the slow cooker. If you’d prefer a more chunky applesauce texture, slice thinner.
Combine lemon juice,corn starch, pumpkin spice and stevia and mix into apples. In a small bowl combine walnuts, almond/coconut flour, rolled oats, brown sugar, cinnamon, salt and cubed butter. With hands or fork, mush everything together until you get a course sandy texture. Place crisp on top of apples in the slow cooker. If you’d like, add some more walnuts to the top.
Place lid on top of slow cooker, set on high and cook 3-4 hours. It may cook faster so I’d recommend checking it out after 2 hours. Serve up with vanilla bean ice cream and call it a night!
I will try to check back in around Christmas, if not.. maybe before 2013.
Happy Holiday’s from Fallon’s Cucina!
Thursday, November 22, 2012
Hey Y’all! I am still around and thought it be nice to pop in and wish everyone (well if I still have any readers) a Happy Thanksgiving! This year I didn’t want to go anywhere. While I’m very thankful for our friends always offering my mama and I to come over, it just seemed right to enjoy this day with my mama. We worked out this morning, hit up Old Navy and Wholefoods (YES we had to do a little shopping!) and made our dinner together. We took a very easy approach to Thanksgiving and one I like because it is SIMPLE and you don’t have to feel guilty about gaining any extra weight.
We only eat white meat, the dark meat usually goes to my father or in the trash. This year we opted to buy a turkey breast on the bone, rather then a whole turkey. We stuffed it with fresh herbs and drizzled with olive oil, salt and pepper. Instead of roasting the turkey in the oven, we did the slow cooker approach instead. It was DELICIOUS! Super juicy, very flavorful and easy clean up. We followed this approach when making our turkey.
I roasted the sweet potatoes, sliced in circles, olive oil, salt and pepper. My mom handled the green beans (steamed) and homemade cranberry sauce. We added 2 tablespoons white sugar, 2 tablespoons stevia, 1 tablespoon maple syrup, splash of orange juice and a dash of cinnamon.
For dessert, we used the slow cooker and I prepared a homemade apple crisp. It was gluten free and I made sure to just make enough (3 large apples), so we wouldn’t have a ton of leftovers. The house smelled amazing and this is something I’ll be making more often going forward. I will share the recipe with you next week.
Sunday, November 4, 2012
Everything is courtesy of Trader Joe's. Their frozen chocolate chip cookie dough is pretty spectacular and they bake up so nicely. I cooked my own sauce for them, a little ground beef, garlic, onions, olive oil, san marzano tomatoes and a splash of red wine. I cooked it low and slow for about an hour. I used the lasagna sheets that you do not have to boil and you simply layer and bake. I made a ricotta cheese mixture with frozen chopped spinach and an egg to bring everything together. Lyssa told me everyone loved the meal and even Mason, their 3 year old son loved it!
PS: All photos are from my new iPhone 5. Awesome quality right??? And if I wasn't lazier enough, I blogged from my phone too. ;)