Another fun day in the kitchen getting ready for the week ahead, putting a twist on an old favorite and sharing a nutritious breakfast cookie that’s perfect for those days you’re running out the door!
You know I’m a big fan of the versatile breaded chicken tender, so today I thought about preparing eggplant in the same way to make Eggplant Parmesan. The original recipe shared back in 2011 starts by lightly frying the eggplant slices on the stovetop before assembling. Today I decided to start with breaded eggplant slices that I baked in the oven before putting the layers together. I even made some more of my favorite chicken tenders while I was at it!
As I was in and out of the refrigerator, I remembered I had some fresh basil that I bought last week to make the Basil & Goat Cheese Chicken Breasts, so in staying true to form with ‘never throwing anything away,’ in the food processor went the basil leaves and PRESTO, out come a few small containers of PESTO!
Finally, I made another double batch of these delicious and nutritious Peanut Butter Power Cookies. I found this recipe last August when I was looking for an ‘on the go’ breakfast treat to share as we headed out on a small group trip, and these have been a staple in our house from then on. A double batch makes about 30 cookies, so I store them in the freezer and they are ready anytime. I grab a couple to eat in the early morning hours on my way to the gym – feeling good about it all the way there!
Ready for the week ahead – and I hope you are, too! Buon Appetito!