Little Footprints

Eggplant Parmesan 1.) Slice eggplant and soak for 2 hrs in salt water. Make sure they're completely submerged. 2.) Pat them dry with a paper towel. 3.) Preheat oven to 350. Mix Progresso Panko bread crumbs with some parmesan cheese ( no exact measurements. I just sprinkled some in there.) 4.) Crack 1 or 2 eggs and scramble them. 5.) Dip the eggplant slices in the egg and coat both sides. 6.) Transfer into the bread crumbs and cheese. Coat both sides. 7.) Lay them on a cookie sheet and bake for 45 minutes. 8.) Boil spaghetti noodles and heat up sauce. 9.) During the last couple of minutes, add some mozzarella cheese to the tops of the eggplant slices to melt. 10.) Add the slices to the top of the spaghetti and sauce. * I served mine with garlic toast. This recipe also works well with chicken. That's it! It's super easy and really yummy! I hope it turns out well for you too. :)

8 whatchamacalits :-) May try this for dinner if I don't go to Cheddar's Ingredients: 1 spray(s) cooking spray 8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product 1/2 cup(s) fat-free sour cream 1/4 cup(s) fat-free evaporated milk 1/4 cup(s) scallion(s), green part only, minced 1/4 tsp crushed red pepper flakes 3 cup(s) (chopped) roasted chicken breast, chopped* 6 medium whole wheat tortilla(s), 7-inches each 1/4 cup(s) low-fat shredded cheddar cheese, sharp variety 6 medium olive(s), green, pitted, sliced 1/4 cup(s) salsa Directions Preheat oven to 350ºF. Coat a 9-inch glass baking dish with cooking spray. In a microwave-safe bowl, combine cheese product and sour cream; cover and microwave on high power until cheese melts, about 1 1/2 to 2 minutes. Remove half of melted cheese to a small bowl and stir in evaporated milk; set aside. Add scallions, red pepper flakes and chicken to remaining cheese mixture; stir to coat. Spoon about ...

As a member of Weight Watchers, I come across some really tasty recipes--and once in a while, I will come across a recipe that even my WHOLE family will eat--THIS IS ONE OF THOSE RECIPES. Granted, this is what I had for dinner last night - and it was my lunch today :-) Ingredients 16 oz lean boneless pork chop, (8 chops) 3 Tbsp Dijon mustard 3 Tbsp sugar 1 1/2 tsp apple cider vinegar 1 tsp crushed red pepper flakes 1 spray(s) cooking spray 1/4 cup(s) water Instructions Place pork between two sheets of heavy-duty plastic wrap; pound each piece to a 1⁄4-inch thickness using a meat mallet or rolling pin. Combine mustard and next three ingredients in a small bowl. Place pork in a shallow dish; spoon 2 tablespoons mustard mixture over pork, turning to coat. Let stand 15 minutes. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork, and cook 4 minutes on one side; turn pork and spoon reserved mustard mixture over pork. Cook pork ...

This is only 1/2 a serving...I ate the other two slices and stopped to get a pic!