Super Easy Eggplant Mozzerella Sandwiches

Here is a super easy recipe that the kids will want you to make again and again. I count my husband in there too, as he asks me to make these all the time.

1 tbsp olive oil
1 box Trader Joe's Eggplant slices
4 slices low fat mozzarella cheese
4 multi grain rolls (large)

Pesto Sauce
1 small bunch fresh basil leaves, chopped
1 clove garlic chopped
1/4 to 1/2 cup olive oil
1/2 c grated Parmesan cheese
1/4 c pine nuts or walnuts or pecans
1 tsp lemon juice

Make the pesto sauce first by mixing all ingredients in a blender or food processor. Season to taste with salt and pepper. Should be smooth and not chunky.
Put 1 tbsp of olive oil on baking sheet and spread evenly on the pan. Then lay your eggplant slices out on the baking sheet and put into a preheated 400 degree oven. Let the eggplant cook for approximately 10 minutes and then flip over the slices and let cook for another 8 to 10 minutes. You want the slices to be golden brown and crispy but don't let them burn. When they are done layer a couple slices of eggplant on one side of your lightly toasted bread. Put a piece of mozzarella cheese on top of the eggplant and keep the bread open while you either toast or microwave the sandwich JUST until the cheese melts. When done spread the pesto mixture on the side of the bread with nothing on it, then close the sandwich and serve. SO YUMMY!

Spicy Sweet Potato Soup

I made this sweet potato soup last night and the whole family loved it. Remember to roast your sweet potatoes either the night before you want to make it, or the morning of the night you want to make it. That way you should be able to put it all together in about 40 minutes.

4 large sweet potatoes
3 cloves garlic, chopped
1 box veggie or chicken broth
1 can light coconut milk
1/2 onion chopped
1 tblsp olive oil
1/2 tsp chili powder
1/2 tsp tumeric
1 tsp cumin
1/4 tsp garm masala
1/4 tsp smoked paprika

Wash and place the sweet potatoes on a baking sheet. Poke each with a fork before placing in the oven to allow steam to escape. Place in a preheated 400 degree oven for about 35 minutes.  Test with a fork to see if it feels done inside. Place your chopped onion and garlic into a dutch oven with the olive oil and cook until soft. Peel the sweet potatoes and add to the onion and garlic. Mash sweet potatoes gently with the back of your spoon. They don't need to be smooth. Add all the spices to this mixture. Slowly add the broth to the sweet potao mixture, stirring constantly to incorporate the broth. When the broth has been added completely, add the coconut milk next. Stir mixture and let cook,on low to medium, for about 15 minutes.
It's up to you how you do this next part, if you have an immersion blender, by all means use it to make the soup smooth and delicious. You may also use a blender, just be very careful that you don't spill the hot soup on yourself. Enjoy this warm, yummy soup!

Easy Breezy Quiche

I love a good quiche. If done right, it's simple and light and always satisfying. Make sure to cook until the egg is done and not soupy. Add a green salad and you have a great meal everyone will love!
      

• 2 cups whole milk
• 2 large eggs
• 2 large egg yolks
• 1/2 teaspoon salt
• Freshly ground black pepper
• Freshly grated nutmeg
• Pinch cayenne or paprika
• 2 to 3 cups broccoli
• 4 ozs grated swiss cheese
• 2 tblsps chopped basil
• 3/4 diced ham

Directions

Preheat oven to 350 degrees F. Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with salt, pepper, and nutmeg, cayenne or parika to taste. Spread half the broccoli and ham evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the egg mixture over the fillings. Top with more herbs or cheese as desired. Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.