Eggplant Pizza

2 eggs

1 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon dried oregano

1 large eggplant, sliced into 1/2 inch rounds

1/4 cup vegetable oil

1 (14 ounce) can pizza sauce

1 1/2 cups shredded mozzarella cheese

Pizza toppings of choice

Preheat an oven to 350 degrees F (175 degrees C). Beat the eggs in a bowl. Mix the flour, salt, pepper, and oregano in a 1 gallon resealable plastic bag. Dip each eggplant slice in the egg, then drop the eggplant in the flour mixture one at a time, shaking the bag to coat the eggplant. Heat the vegetable oil in a large, deep skillet over medium heat. Place the eggplant slices in the skillet to cook, turning occasionally, until evenly browned. Drain the eggplant slices on a paper towel-lined plate. Arrange the eggplant in one layer on a baking sheet. Spoon enough pizza sauce to cover each eggplant slice. Top each eggplant with mozzarella cheese. Bake in the preheated oven until the mozzarella cheese is melted, 5 to 10 minutes.

This was suprisingly good. I would recommend cutting the eggplant thinner than what the recipe says...the thicker ones were a little more chewy and weren't as good. I added garlic flavored crushed croutons to my flour mixture. We topped with chopped sausage (the kirkland italian sytle meatballs), green bell pepper, red bell pepper, onion, mushroom, and tomoato. And of course cheese! Sorry, I didn't get a picture of this.

Sauted Cabbage

1 medium onion, chopped

2 TBS butter

4 medium carrots, thinly sliced
6 cups cabbage, chopped
1/2 cup chicken broth
1 tsp salt
1 tsp sugar

In saucepan, saute onion in butter until tender. Add carrots. Cook 2-3 minutes, stirring often. Stir in remaining ingredients. Bring to boil. Reduce heat, cover, and simmer 5-7 minutes or until veggies are tender, stirring occasionally. Serve with slitted spoon.

I got this recipe off allrecipes.com. We ate this with barbeque chickin and loved it! It's very easy, healthy, and yummy!

Roasted Brussel Sprouts

Approx 1 pound brussel sprouts
3 TBS olive oil
1 tsp Kosher salt
1/2 tsp pepper
dash of garlic

Cut off end of each brussel sprout and dispose.  Cut each brussel sprout in half and remove core. (core is bitter) Place brussel sprouts in plastic bag with other ingredients and shake. Place in pan and cook in 350 oven for 30 minutes, turning every 5 to 7 minutes.  When done, brussel sprouts should be brown. 

I found this recipe on allrecipes.com.  The whole family was skeptical, but ended up loving them.
Super yummy dipped in ranch dressing!!