Veggie "Lasagna"

Ingredients:

Stir Fry Veggies, pureed in a food processor (these were leftover from a few nights ago)

1 pound of ground chicken (or meat of your choice)

1 eggplant, sliced lengthwise

1 jar spaghetti sauce

salt to taste

italian seasoning to taste

cheese of your choice (I typically use a blend of whatever I have on hand)

Preheat oven to 350 degrees.

Start browning the meat. While doing this go ahead and puree or chop your veggies. I choose to puree them because I can sneak a lot more different veggies into the kids bellies. When the meat is browned, drain and add everything but the eggplant. Spray a casserole dish with cooking spray. Spread a small bit of sauce in the bottom and begin layering eggplant, add a layer of cheese then sauce. Repeat layers until casserole is about full or until gone. Top with the remaining cheese. Bake for 30 minutes or until cheese is melted and the eggplant is at desired tenderness. 

Photos will follow once I can figure out uploading them. I hope you enjoy! :)

Why did I create this blog?

I cook all the time. I don't always play it safe in the kitchen. Most of the time I am taking new risks, trying new things, combining recipes or breaking them down and taking them in a whole new direction. I like to take staples from my pantry and fridge and make them into something very different that tastes really good and doesn't have to cost a lot. Let's face it, if it doesn't taste good, you won't eat it and neither will your family. I also like to utilize leftovers whenever possible as I experiment in my kitchen.

People are always asking for recipes for different things that I make. I thought that if I started a blog and put a lot if this info in a central location then people can just grab the recipes or tips they want to try.

What's on the menu tonight you may ask? You'll have to wait and see. :)