Freezer Cooking for February

We are sharing our favorite foods at Life as Mom this week.  I think one of my favorites (although there are many) that I don't eat very often is Eggplant Parmesan (Parmigiana).  The recipe below is the best! It is even low in fat because you bake the eggplant instead of frying it.

I am also listing some of the meals that I will be bulking cooking with a friend so that we have enough meals in the freezer.  Let's start with the eggplant and move on from there.


Eggplant Parmesan
1 medium eggplant, cut into slices
1-2 eggs beaten
2 cups bread crumbs
1 T olive oil
3 cloves garlic
1 medium onion, sliced
1  28oz. can crushed tomatoes
1 t. basil
1/2 t. oregano
1/2 t. salt
pepper
1 t. sugar
15 oz. ricotta cheese
1/4 cup Parmesan
4 oz. mozzarella, shredded
Preheat the oven to 375 degrees. Coat cookie sheet with cooking spray. Dip eggplant into eggs then bread crumbs to coat. Place on cookinng sheet and drizzle with olive oil.  Wrap garlic and onion in foil. Place on cookie sheet. Bake eggplant, onion, and garlic for 40 minutes turning the eggplant once. Add tomatoes, basil, oregano, salt, pepper and sugar to a saucepan. Bring to a boil. Squeeze garlic paste from skin into the tomato mixture; add the onion.  Lower the heat and simmer for 15 minutes. Spread 3/4 cup of the sauce over the bottom of a 8 x 6 x 2 inch casserole. Place a layer of eggplant on the bottom Top with half of the remaining sauce. Combine the ricotta and Parmesan and spread over the sauce. Add another layer of eggplant. Cover with remaining sauce. Sprinkle with mozzarella. Bake at 375 for 30 minutes.

Gruyere Chicken En Croute
{These are VERY yummy! Well worth the effort}
1 package (6 oz) fresh baby spinach
1 medium onion
1 t. butter
1/2 t. salt
pepper to taste
1 garlic clove, pressed
1 jar (12 oz.) roasted red peppers, drained and patted dry
1 1/2 cups grated Guyere cheese
2 1/2 cups diced roasted chicken
24 sheets thawed phyllo dough
Nonstick cooking spray
Slice onion.  Melt butter in saucepan and then add onion, salt, pepper, and garlic. Cook and stir for 2-3 minutes over med-high heat. Add spinach and cook for 3 minutes more until wilted. Drain spinach mixture and squeeze dry using paper towels. Set aside. Dice roasted peppers. Grate the cheese. Combine the roasted peppers, 1 cup of the cheese and the chicken in a bowll.  Stir together and set aside. Unfold one sheet of phyllo.. Lightly spray with cooking spray. Take a little bit of the remaining cheese and sprinkle over the dough. Repeat two more time to create a stack of three phyllo sheets, ending with cheese. Place 1 T. of the spinach mixture onto the phyllo 2 inches from the short end. Place 1/2 cup of chicken over the spinach. Fold sides of phyllo in toward the center. Gently roll up.  Makes 8 bundles.  At this point you can freeze them. To serve: Spray each bundle with cooking spray and bake 30 minutes or until golden brown in a 400 degree oven. Let stand 5 minutes and then serve.

Zucchini Twice Baked Potatoes

Brown Sugar Chicken