Baked Parmesan Tomatoes

Adapted from EatingWell

OMG I love these! It makes me think I'm eating pizza without the guilt and calories!

Picture from EatingWell

Ingredients:
3 large tomatoes, each cut in 3 thick slices
1 tsp oregano
1/4 tsp salt
1/4 tsp pepper
1/8 cup freshly grated parmesan cheese
1/8 cup shredded mozzarella cheese
Olive oil spray

Directions:
Preheat oven to 450 degrees

Place tomato slices on a baking sheet. Top with cheeses and then sprinkle with oregano, salt and pepper. Then spray each with olive oil. Bake until tender, about 15 minutes. Be careful they are very hot straight from the oven!

Tip: I didn't actually measure the salt, pepper and oregano; just sprinkle an even amount on each slice.

Balsamic Parmesan Roasted Cauliflower

Recipes from EatingWell

IM BACK!!! It's been too long since I've added a new recipe. First one up is an easy one, but it tastes great and is super healthy! If you're a cauliflower fan then you should definitely give this a try.

Picture from EatingWell

Ingredients:
4 cups, 1-inch thick cauliflower florets
1 tbs extra-virgin olive oil
2 tbs balsamic vinegar
1/4 cup finely shredded parmesan cheese
Salt & Pepper to taste

Directions:
Preheat oven to 450 degrees.

Toss the cauliflower in the olive oil, balsamic vinegar and salt & pepper. Spread on a baking sheet and roast until starting to soften and brown on the bottom, around 15 minutes. Sprinkle the cauliflower with the cheese and bake for an additional 5-10 minutes until the cheese is melted.

Honey Cornbread Muffins

Recipe from the FoodNetwork

So I made my Louisiana catfish dish again b/c I absolutely enjoyed in last time, but this time I decided to make some cornbread with it! I've had trouble making it in the past b/c it turned out too dry or too bland. I'm the type of person that likes my cornbread a little bit sweet...okay I know some people don't like it sweet, but I think it's delicious that way! I have finally found the PERFECT recipe. It's moist, it's sweet (but not too sweet) and super simple to make.

On a side note, when you go to preheat your oven please make sure there is nothing inside there already! Yes, I speak from experience. From time to time I throw my pots and pans in the oven when I don't have time to wash them to get them off the counter tops (especially if someone is about to come over). Well this time I actually left a couple cooking utensils inside of a pan (why I have no idea) and well...the handles melted :( Okay go ahead and laugh, I deserve it!

Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
1 tbs baking powder
1/2 cup granulated sugar
1 tsp salt
1 cup whole milk (I used 2%)
2 large eggs
1/2 stick butter, melted
1/4 cup honey (I used agave negater & a little less than 1/4 cup)

Directions:
Preheat oven to 400 degrees F.

Into a large bowl, mix the cornbread, flour, baking powder, sugar and salt. In another bowl whisk together the milk, eggs, butter and honey. Add the we to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes or until golden (about 12 minutes in my oven).

Traditional Black Beans

Adapted from the recipe on Bush Black Beans - Seasoned Recipe can

This makes for a great side dish. We served it with mixed sautéed veggies and nicely grilled steaks thanks to my husband.

Ingredients:
1 tbsp olive oil
1 small onion, chopped
1 small green bell pepper, chopped
1/2 can italian chopped tomatoes (not drained)
1 can black beans, seasoned recipe (drained, but not rinsed)
1/2 tsp thyme
1 tsp garlic salt

Directions:
In large skillet, heat olive oil. Cook onion and green pepper until tender on medium-high heat. Stir in tomatoes, beans, thyme, and garlic salt and cook for an additional 10 minutes on medium heat (or until most of the liquid is gone).

Banana Corn Fritters

From EatingWell

I really like cornbread and I tend to like it on the sweeter side. I was hoping with the bananas these would turn out pretty sweet, but they didn't taste quite like I thought they would. They have potential, but I think they need some tweaking. Maybe I will add corn to them next time and change up a couple other things...I'll have to think on this. If anyone has suggestions let me know!

5 servings, 2 cakes each

Ingredients:
3/4 cup yellow cornmeal
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4-1/2 tsp ground chipotle chile, or cayenne pepper
1 1/4 cups roughly mashed bananas (about 3 medium)
1 large egg
2 tbs milk, or buttermilk
2 tbs canola oil, divided

Directions:
Preheat over to 400 F. Coat a baking sheet with cooking spray.

Whisk cornmeal, flour, baking powder, salt, cinnamon and chipotle (or cayenne) in a medium bowl. Mis banana, egg and milk (or buttermilk) in another medium bowl. Add the cornmeal mixture to the banana mixture and stir until just incorporated.

Heat 1 tbs oil in a large nonstick skillet over medium-high heat. Reduce heat to medium; using 2 tbs of batter for each, space 5 fritters evenly in the pan. Cook until golden brown, 30 seconds to 2 minutes per side. Transfer to the prepared baking sheet. Cook a second batch with the remaining oil and batter, adjusting heat to prevent burning.

Transfer the fritters to the oven and bake until puffed and firm to the touch, 8 to 10 minutes.

243 calories per serving (5 servings)