Eggplant Marinara Bake

A good option for vegetarians or meatless Mondays. Eggplant is hearty, filling and especially delicious layered with cheese! I serve with bread and salad. (from Martha Stewart Everyday)

2 large eggplants, sliced lengthwise into 3/4" thick strips
3 tablespoons olive oil, plus more for dish
kosher salt and ground pepper
15 oz container part-skim ricotta cheese
3 large eggs
1 cup grated Parmesan cheese
2 teaspoons dried oregano, or 2 tablespoons fresh
one 16 oz jar good store-bought marinara sauce

Preheat oven to 450 degrees. Place eggplant slices in a single layer on rimmed baking sheets. Brush on both sides with olive oil and sprinkle with salt and pepper. Roast for 15 minutes, then flip slices over and bake another 10-15 minutes.

Meanwhile, whisk together the ricotta, eggs, 1/2 cup parmesan, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a large bowl. Oil an 8x8 baking dish. Place 1/4 of the roasted eggplant slices in the bottom of the dish, then cover with half of sauce. Top with another 1/4 of the eggplant, then cover with half of ricotta mixture. Repeat layers, then sprinkle top with remaining parmesan cheese. Bake for 20-25 minutes, and let cool for 10 minutes before serving.

*Live near Trader Joe's? I also like to get their frozen breaded eggplant patties. Prepare as directed, then layer with marinara sauce and mozzarella cheese in a casserole dish and bake until bubbly. Serve over spaghetti or make sub sandwiches on french bread.

Baked Oatmeal

Instant oatmeal is a weekday staple in our house, but I like to make better breakfasts over the weekend when I have more time. A nice, hearty recipe for the colder months. (from babble)

2 1/2 cups old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon cinnamon
2 tablespoons butter, melted
2 cups milk
1 egg
1/4 cup honey
1 banana, thinly sliced
2 apples, diced
cinnamon or cinnamon sugar for the top

Preheat oven to 375 degrees. Grease an 8x8 baking dish and set aside.

In a large bowl, mix together the oats, baking powder, salt, allspice and cinnamon. In another bowl, whisk the butter, milk, egg and honey until combined. Spread banana slices on bottom of dish. Cover with half of the oat mixture, then half of the chopped apples. Repeat. Pour milk mixture over the top and sprinkle with cinnamon sugar. Bake for 35-45 minutes or until golden brown around the edges. Serve with maple syrup on the side for drizzling.

*Occasionally I also get inspired to drag the blender out of the pantry and make smoothies (or milkshakes). A new one I like: zap 1/2 cup milk, a handful of ice, squeeze of honey, sprinkle of nutmeg and frozen banana chunks, then add 1 cup Greek yogurt and blend until just combined.

Baked Penne with Sausage

Cold nights are coming! This easy 5-ingredient casserole will warm everyone up in no time. I love the way the pasta cooks in the sauce here - it adds great flavor. (from my friend Tracy)

1 lb penne pasta

3/4 cup extra-virgin olive oil

1 lb Italian sausage, casings removed

two 28 oz. cans crushed tomatoes - I like Muir Glen, with basil or fire-roasted

parmesan cheese to taste

Preheat oven to 400 degrees. Combine uncooked penne and olive oil in a large, deep baking dish. Let stand for 5 minutes. Meanwhile, cook the sausage until no longer pink, breaking up into small pieces with the back of a wooden spoon. Stir cooked sausage and crushed tomatoes into the pasta mixture.

Cover dish tightly with aluminum foil. Bake for 40 minutes and then check pasta for doneness. It should be tender to the bite, but not too soft. Mine took more like 45-50 minutes. Remove from oven, stir well and sprinkle liberally with grated parmesan. 

*My spouse requires bread with pasta. I make garlic toast with whatever bread I have on hand. Brush it with olive oil, sprinkle with garlic salt and bake for the last five minutes with the pasta. 

Sausage-Stuffed Eggplant

We went in on a local pig share this fall and are now enjoying great sausage and bacon as a result. This recipe gives the classic tomato-mozzarella combo a new twist. (allrecipes.com)

one eggplant (1 1/2 lb), halved lengthwise
1 tablespoon olive oil
1/2 lb bulk Italian sausage
1/4 teaspoon garlic powder, or use some minced garlic
1/4 teaspoon dried Italian seasoning
1/8 teaspoon black pepper
2 tablespoons dry bread crumbs or panko
1 1/2 cups marinara sauce
1 cup shredded mozzarella cheese
1 egg, beaten

Preheat oven to 400 degrees. Brush or drizzle cut sides of eggplant with the olive oil and place cut-side up on a baking sheet. Roast for 30 minutes, then allow to cool slightly.

Meanwhile, brown sausage in a skillet over medium-high heat, then drain if necessary. Mix in garlic powder, Italian seasoning and pepper. Stir in bread crumbs, 1/2 cup marinara sauce, 1/2 cup cheese and beaten egg and mix until well combined.

Scoop the inside out of the eggplant halves to create two shells. Stir the eggplant meat into the sausage mixture, then use to fill the eggplant shells. Sprinkle with remaining cheese. Bake about 30 minutes. Warm the remaining sauce and serve on the side.

*I often assemble these over the weekend and then serve on a weeknight; just leave yourself a little extra baking time. I think they'd freeze fine too if you wanted to make a big batch; I usually double this. Vegetarians could try it with spinach and mushrooms in place of the sausage...

Fish Pot Pie

Comfort food is key for surviving the long winter months. This recipe is a nice change of pace from chicken pot pie, but equally warm and satisfying. (from my work friend Liz)

2 tablespoons butter
large fennel bulb, trimmed and thinly sliced
2 medium shallots, chopped
2 tablespoons flour
salt and pepper to taste
1 cup vegetable broth
1 1/2 lbs halibut, cut into bite-sized pieces
6 oz package baby spinach
3 1/2 cups mashed potatoes*

Melt butter in a large, deep saucepan over medium heat, then add fennel and shallots. Cover and cook until tender, about 6-8 minutes, stirring a few times. Sprinkle with flour, salt and pepper, and cook for 2 more minutes. Add broth and bring mixture to a boil, stirring often. Add fish and spinach, cover again, and simmer for 3-4 minutes or until fish is almost cooked through.

Preheat the oven broiler. Transfer mixture to a large baking dish, then spoon warm mashed potatoes over the top to cover. Broil for 3-4 minutes or until the filling is bubbling and the potatoes are starting to brown in spots.

*I don't usually buy premade mashed potatoes, but I do for this recipe—it makes it very easy. If you have a good grocery store or deli, save yourself a little time and effort and pick some up.

Baked Ziti

An Italian-American classic, for good reason. This makes enough for two casseroles, so bake one now and freeze one for later—or share with a friend who's had a hard week. You can use any tomato sauce here; I like to make it with Bove's vodka sauce. (from Martha Stewart)

1 lb ziti pasta
2 cups ricotta cheese
2 large eggs, lightly beaten
1 1/2 cups grated parmesan
3 cups shredded mozzarella
kosher salt and pepper
2 jars of your favorite tomato sauce

Preheat oven to 450 degrees. Spray two 9x13 pans lightly with cooking spray. Cook the pasta until just barely al dente, drain and set aside.

In a large bowl, combine the ricotta, egg, 1/2 cup parmesan and 1 cup mozzarella. Season mixture well with salt and pepper. Pour 1/2 jar of tomato sauce into each prepared pan and spread evenly. Add ziti to pan, then drop spoonfuls of the ricotta mixture on top of it. Cover with remaining jar of sauce, then sprinkle with parmesan and mozzarella. Bake for 20-25 minutes.

*Perfect with Garlic Butter Rolls or garlic bread on the side. If you can find it, I recommend frozen garlic bread from Better Than Bakery. It tastes like homemade, without all the work.

Marsala Chicken and Mushroom Rice

A simple recipe that definitely hits the spot. This comes together quickly and helps satisfy that cool-weather casserole craving. The cooking technique seemed a little strange to me the first time I made it—but it works. Easy to double and freeze for another time. (from Rachael Ray)

2 tablespoons butter
10 oz sliced mushrooms; I like baby Bellas
1 1/2 tablespoons flour
1/2 cup marsala wine
1/2 cup heavy cream
2 tablespoons chopped flat-leaf parsley
kosher salt and pepper
1 cup long-grain rice
roughly 2 cups chopped chicken, either leftover or rotisserie
2 tablespoons grated parmesan cheese (or more)

Preheat oven to 350 degrees. Melt butter in a large skillet over medium-high heat, then add mushrooms and cook for about 5 minutes or until softened, stirring occasionally. Sprinkle flour on top and cook for one more minute. Add marsala and cream and simmer for a few minutes or until slightly thickened. Add 2 cups water, parsley, 1 teaspoon salt and 1/2 teaspoon pepper.

Spray a 9x13 pan with cooking spray, then spread the rice in pan in an even layer. Top with the chicken, then pour the mushroom mixture over. Cover the pan tightly with foil and bake for 35 minutes, or until bubbly. Remove foil, sprinkle parmesan on top and bake for another 5 minutes.

*Good with pretty much any green vegetable on the side; we usually go with plenty of steamed and buttered green beans, especially the frozen French Haricot Vert ones from Trader Joe's.

Mexican Lasagna

Fresh spinach brightens this Mexican-style casserole. It's simple to pull together—and mild enough for the kids. (from Martha Stewart)

1 cup fresh cilantro leaves
4 scallions, chopped
kosher salt and ground pepper
10 oz fresh baby spinach
8 corn tortillas (6 inch)
15 oz can of pinto beans, drained and rinsed
1 cup salsa, mild or medium
2 cups grated pepper jack cheese (8 oz)

Preheat the oven to 425 degrees. Place cilantro, scallions, 1 teaspoon salt, 1/4 teaspoon pepper and spinach in your food processor, and pulse until coarsely chopped. If the spinach won't all fit in the first batch, just add more as you go.

Grease an 8x8 baking dish with cooking spray. Layer 4 tortillas in the dish, overlapping slightly, then add half the spinach mixture, beans, salsa and cheese. Repeat with other tortillas and ingredients, ending with cheese on top.

Cover dish with foil and bake 25 minutes, then remove foil and continue baking until golden, about 15 more minutes. Cool 5 minutes before serving.

*You could add more spinach instead of the cilantro if you're not a big fan, or substitute different beans and cheese. Make two and stick one in the freezer!

Big Biscuit Pizza

My kids like to help make this free-form, kitchen-sink kind of casserole. It's easy to swap out ingredients—so use whatever happens to be in your fridge. Bakes up big and bubbly. (from allrecipes.com)

1 lb ground beef or turkey

4 oz sliced pepperoni (optional)

14 oz jar pizza sauce or spaghetti sauce

2 packages refrigerated buttermilk biscuit dough (12 oz each)

1/2 onion, sliced thinly into rings

big handful of sliced black olives

big handful of sliced mushrooms 

1 1/2 cups shredded mozzarella cheese

1 cup shredded cheddar cheese

Preheat oven to 400 degrees. Cook ground beef/turkey over medium heat until browned. Drain, and stir in pepperoni and pizza sauce. Set aside. 

Cut biscuits into quarters and place into the bottom of a greased 9x13 dish (just throw them in there—a good task for the kids). Spread the meat/sauce mixture over evenly, then sprinkle with the onion, olives and mushrooms.

Bake for 20 minutes, then cover the top with cheese and bake for another 10 minutes or until it looks about done. Let stand for 10 minutes before serving. 

*A good one for Friday nights at home—there should be leftovers for Saturday lunch. You could assemble it an hour or two before putting it in the oven. 

Shrimp and Poblano Enchiladas

A fresh take on enchiladas, with a creamy shrimp filling and plenty of cheese. The poblano adds flavor without being too spicy. Good for family meals or dinner with friends. (from my mother-in-law Jody)

3/4 lb uncooked medium shrimp, chopped, or Maine shrimp
5 tablespoons olive oil
large poblano pepper, cut in half lengthwise and seeded
one onion, chopped
one tomato, chopped
1/4 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon cumin
1/4 teaspoon pepper
1/2 cup sour cream
8 to 10 corn tortillas, or use flour tortillas if you prefer
10 oz can green enchilada sauce
1 1/2 cups shredded monterey jack cheese

Preheat oven to 350 degrees. Heat 3 tablespoons olive oil in a large skillet over medium-high, then saute poblano until the outside starts looking blistered and slightly blackened. Remove from skillet and coarsely chop, then return to the skillet and stir in onion, tomato, salt, dried oregano, cumin and pepper. Saute for a few minutes, then add shrimp and cook for a minute or two, stirring, until done. Remove from heat and let cool slightly, then stir in the sour cream.

Brush an 11 x 7 baking dish with the remaining two tablespoons olive oil. Soften tortillas in microwave according to directions on package. Spoon a bit of the shrimp mixture into the center of each tortilla, then roll up and place seam-side down in the dish. Cover enchiladas with green sauce, then sprinkle the cheese over. Bake for 25-30 minutes or until bubbly.

*You can make this a day or two ahead; just cover the pan with foil before baking. Easy to double for a crowd.

Spring Lasagna

A classic white lasagna with lots of colorful veggies and three kinds of cheese. For some reason this always seems like a good one for early spring, even if there's still snow on the ground. (from Martha Stewart Food)

1/4 cup olive oil, plus a little for foil
1/2 cup flour
2 garlic cloves, minced
6 cups whole milk
2 packages frozen spinach (10 oz each), thawed and squeezed dry
box of frozen peas (10 oz)
4 to 5 carrots, cut in half and thinly sliced
kosher salt and black pepper
15 oz container part-skim ricotta cheese
one large egg
package of no-boil lasagna noodles (9 oz)
1 lb shredded mozzarella cheese
1 cup grated parmesan

Preheat oven to 400 degrees. Heat oil in a large saucepan over medium-low heat, then add flour and garlic and cook for 2 minutes, stirring constantly. Whisk in the milk and bring to a boil, then reduce to a simmer and continue cooking for about 5 minutes, whisking occasionally, until it thickens. Stir in spinach, peas and carrots, and season with salt and pepper.

In a medium bowl, combine ricotta and egg with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread a thin layer of the sauce in the bottom of a 9 x 13 baking dish. Layer with 1/4 of the noodles, half of the remaining sauce, another 1/4 noodles, then half the ricotta, mozzarella and parmesan. Repeat.

Lightly oil a large piece of foil with olive oil, then cover dish and place it on a large rimmed baking sheet. Bake for 45 minutes covered, then uncover and bake another 15-20 minutes or until bubbly and slightly browned. Let sit for 10 to 15 minutes before serving (don't skip this step).

*If freezing, wrap dish tightly before baking with plastic wrap and foil. When ready to bake, thaw overnight in the fridge, then remove the wrap, spread a little oil on the piece of foil and re-cover. Bake as directed above.

Chicken Tetrazzini

There's a reason tetrazzini recipes have been around for so many years—they're reliably good. This makes enough for two casseroles, so you can have one for dinner this week and stick the other one in the freezer. (adapted from Martha Stewart Everyday Food)

1 lb linguini or spaghetti, broken in half
shredded meat from a rotisserie chicken, or leftover turkey; approx 4 cups
box of frozen peas (10 oz), thawed
6 tablespoons butter
1 lb sliced mushrooms
1/2 cup flour
3 cups milk
1 can chicken broth (14.5 oz)
3/4 cup white wine
3 cups grated fresh parmesan cheese
1/2 teaspoon dried thyme
kosher salt and ground pepper
fresh breadcrumbs; optional

Preheat oven to 400 degrees. Cook pasta in salted water for two minutes less than directions for al dente (should still be a bit firm to the bite). Drain and return to the pot.

Melt two tablespoons butter in a large saucepan over medium-high heat, then add mushrooms and season with salt and pepper. Saute for 8 to 10 minutes or until browned, and set aside.

In same pan, melt remaining 4 tablespoons butter over medium heat. Whisk in flour and continue to cook for another minute. Gradually add the milk, broth and wine, whisking frequently, and bring almost to a boil. Stir in 2 cups of the parmesan and dried thyme, and season with salt and pepper.

Add the sauce, mushrooms, chicken and peas to the pasta and combine well. Divide between two shallow baking dishes and sprinkle with remaining parmesan. (Add breadcrumbs here, if so inclined).

*If freezing, cool to room temp and cover tightly with foil before putting it in the freezer. When ready, thaw overnight in the fridge, then bake covered for 40 minutes and uncovered for another 20 minutes.

Bake the other casserole for about 30 minutes, or until bubbly. Let stand 10 minutes before serving. This can also go in the fridge for a day or two (unbaked) before you're ready to serve it.

Lighter Eggplant Parmesan

Serve over spaghetti or make toasted sandwiches on french bread—either way, it's a good one to have in the house. (adapted from Martha Stewart Everyday Food)

olive oil
2 large eggs, beaten with fork
1 cup plain dry breadcrumbs
1 cup grated parmesan
1 teaspoon dried oregano
1/2 teaspoon dried basil
kosher salt and ground pepper
2 large eggplants, cut into 1/2" thick slices; can peel first, but I don't
2 jars good marinara sauce
2 cups shredded mozzarella

Preheat oven to 375 degrees. Combine eggs and 2 tablespoons water in a shallow bowl. In another bowl, mix the breadcrumbs, parmesan, oregano and basil, and season with salt and pepper. Dip each slice of eggplant in egg mixture, then breadcrumbs, and place on oiled baking sheets. Bake 20 minutes, turn slices over, and bake another 20 minutes.

Spread 1/3 of the sauce in a 9 x 13 dish, then layer half of the eggplant slices over it. Cover with another 1/3 of the sauce and half of the mozzarella, then layer with the rest of the eggplant. Cover with remaining sauce and cheese.

Bake at 400 degrees for about 20 minutes or until bubbly. Let stand a few minutes before serving.

*Could also make with homemade tomato sauce or vodka sauce. Add more cheese if you're feeling decadent.

Baked Orzo with Fontina and Peas

Equally enjoyed by most kids and grownups, thanks to the cheese. And the marsala/mushroom combo can't be beat. (recipe from the Food Network and my friend Stacy)

large box chicken broth (4 cups)
1 lb orzo pasta
3 tablespoons butter, plus more for greasing dish
1 onion, chopped
8 oz sliced mushrooms; baby Bellas are good here
1 cup Marsala wine
1/2 cup heavy cream
1 cup shredded fontina cheese (4 oz)
1 cup diced fresh mozzarella (4 oz); I use the little "pearls" if I can find them
1 cup frozen peas, thawed
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup breadcrumbs; zap bread in the cuisinart for fresh ones
1/4 cup grated parmesan, or more to taste
1 teaspoon dried thyme

Preheat oven to 400 degrees and butter a 9 x 13 baking dish.

Bring broth to a boil in large saucepan, then add orzo and cook until almost done, about 7 minutes. Pour mixture into a large bowl and set aside. Melt butter in large skillet and saute onions over medium heat about 3 minutes, then add mushrooms and cook another 7 minutes or until golden. Add Marsala and cook 5 more minutes, stirring occasionally and scraping bits from bottom of pan, until slightly reduced.

Combine mushroom mixture, orzo and broth. Stir in cream, fontina, mozzarella, peas and salt/pepper, and pour into the baking dish. Mix breadcrumbs, parmesan and thyme and sprinkle on top (I like to add extra parmesan here). Bake about 25 minutes or until it looks done.

*Make with vegetable broth for vegetarian friends. Good for both weeknights and entertaining, since you can make it ahead and just pop it in the oven when you're ready.

Wild Rice Chicken Supreme

A perfect way to warm up in the winter. Great comfort food, and a definite crowd-pleaser. (recipe from my friend Gretchen)

6 oz package Uncle Ben's original long-grain wild rice mix
1/4 cup butter
1/3 cup onion, chopped
1/3 cup flour
1 teaspoon salt
black pepper to taste
1 cup half and half (could substitute whole milk)
1 cup chicken broth
2 cups cooked chicken, shredded—I use rotisserie chicken
1/3 cup fresh parsley, chopped
1/4 cup slivered almonds

Cook rice mix according to directions. Meanwhile, melt butter in large pan. Add onion and saute until tender. Stir in flour, salt and pepper. Gradually add half/half and broth. Cook, stirring constantly, until thickened.

Stir chicken, parsley, almonds and cooked rice into sauce. Pour mixture into a greased casserole dish. Bake at 400 degrees for about 30 minutes.

*I always double this and stick one in the freezer. Serve green beans or broccoli on the side.

Macaroni and Cheese

A longtime family favorite—and frequent birthday dinner request.
(source unknown)

1 lb penne
2 1/2 cups whole milk
2 1/2 cups chicken broth
1 stick butter
1/2 cup flour
1 lb gruyere cheese, shredded
1 teaspoon dry mustard
1-2 teaspoons salt, to taste
1/2 teaspoon white pepper
breadcrumbs for topping (zap white sandwich bread in cuisinart)
2 tablespoons butter for topping
more shredded cheese, optional

Start boiling water for penne; cook pasta until quite al dente and set aside.

Next, combine milk and chicken broth in saucepan. Cook on medium until hot, but not boiling. Melt stick of butter in large dutch oven over low heat. Add flour and whisk until it bubbles; cook another minute, then slowly add heated milk/chicken broth. Keep whisking until slightly thickened.

Remove from heat, mix in dry mustard/salt/pepper, then gradually add cheese and stir until smooth. Add cooked pasta and combine well. Spread mixture into two shallow baking pans. Sprinkle with breadcrumbs (and cheese, if using), then dot the top with small bits of butter.* Bake in preheated 375 degree oven for 35 to 40 minutes, or until bubbly/golden brown on top.

*Stick one in the fridge for dinner later this week, and one in the freezer for another time. Serve with a green veggie on the side.

Can also make with sharp cheddar cheese and 5 cups milk—a little bit richer, just as delicious.