Linsey's Eggplant Parmesan

1 cup Italian-seasoned bread crumbs
1/2 cup egg substitute
1 medium eggplant, sliced into 6 (1/2-inch) rounds
1 tablespoon olive oil
1 small yellow onion, sliced
3 cloves garlic, crushed and then minced
1 teaspoon crushed red chili flakes
2 (15-ounce) cans crushed tomatoes
1 tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped fresh basil leaves
1 cup shredded part-skim mozzarella
1/2 cup grated Parmesan
Preheat oven to 350 degrees F.

Place bread crumbs on a shallow plate. Pour egg substitute onto another shallow plate. Place a wire rack on top of a cookie sheet. Take a round of eggplant, dip it into the egg substitute until fully covered, and then drag through the bread crumbs until completely coated; transfer to a wire rack. Repeat for each round of eggplant and then bake in oven for 15 minutes.

While eggplant is baking, heat olive oil in a 5-quart nonstick saucepan over medium-high heat. Add onion and garlic and saute until soft, about 1 1/2 minutes. Add the chili flakes and stir to incorporate. Add the crushed tomatoes and tomato paste and stir to blend completely. Bring to a simmer and simmer for 5 minutes. Season with salt and pepper, stir in the basil, and remove from heat.

Remove eggplant from oven and leave oven at 350 degrees F. Line the bottom of a medium-sized casserole dish (about 13 by 11 inches) with the eggplant rounds. Pour the tomato sauce over the eggplant. Top with the cheeses. Bake for 30 minutes until cheese is soft and bubbly. Remove from oven and let stand for 5 minutes before serving.

Nutrition Information
Nutritional Analysis per serving
Calories 245
Fat 10 grams
Saturated Fat 4 grams
Carbohydrates 26 grams
Fiber 5 grams

Broiled Cumin Lamb Chops with Curried Couscous

Lamb:
2 teaspoons ground cumin
1 teaspoon ground coriander (yes, I know what coriander is, but I need a low salt meal)
1 tablespoon honey
8 (4-ounce) lamb loin chops, trimmed
Cooking spray

Couscous:
1 cup chopped onion
1/2 cup dried cranberries
3/4 cup water
1/2 cup orange juice
1 teaspoon curry powder
1 cup uncooked couscous
2 tablespoons chopped fresh parsley

Preheat broiler.
To prepare lamb, combine first 3 ingredients in a bowl. Brush honey evenly over both sides of lamb; sprinkle evenly with spice mixture. Arrange lamb in a single layer on a broiler pan coated with cooking spray; broil 4 minutes on each side or until desired degree of doneness.

To prepare couscous, heat a nonstick saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 2 minutes. Stir in cranberries and next 4 ingredients (through 1/4 teaspoon salt); bring to a boil. Remove from heat; stir in couscous. Cover and let stand 5 minutes. Add cilantro; fluff with a fork.

Yield 4 servings (serving size: 2 lamb chops and about 1 cup couscous mixture)

Oatmeal Raisin Cookies

1 cup raisins
1 T rum
3/4 c butter, softened
3/4 c white sugar
3/4 c packed light brown sugar
2 eggs
1 t vanilla extract
1 1/4 c flour
1 t baking soda
3/4 t ground cinnamon
1/2 t salt
2 3/4 c rolled oatsS

Soak raisins in rum. Preheat oven to 375 degrees.

In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

Pecan Toffee Tassies

1 (15-oz) pkg refrigerated pie crusts
1/4 c (1/2 stick) butter, melted
1 c firmly packed brown sugar
2 T all-purpose flour
2 large eggs, lightly beaten
1 t vanilla extract
1 c finely chopped pecans
1 (10 oz) pkg almond brickle chips

Preheat the oven to 350 degrees.

Unroll the piecrusts onto a lightly flouured surface. Roll into 2 (15-inch) circles. Cut out 48 circles using a 1 3/4-inch fluted or round cookie cutter, re-rolling dough as needed. Place in 1 3/4-inch muffin pans, pressing on the bottoms and up the sides of each of the mini-muffin cups. Combine the melted buttetr, brown sugar, flour, and eggs in a large bowl, mixing well. Add the vanilla. stir in the pecans and brickle chips. Spoon the pecan filling evnely into the pie shells. Bake for 25 minutes, or until filling is set and crust is lightly borwned. Cool in pans on wire racks. Yield - 4 dozen

Filo Sausage Egg Bake

Make this excellent breakfast casserole recipe the night before you want to serve it, or freeze for longer storage. It bakes up crisp, brown, savory and delicious in 50-60 minutes.

1 Tbsp. butter
1 red bell pepper, chopped
1 onion, finely chopped
1-1/2 cups sliced mushrooms
1/2 lb. bulk Italian sausage
5 eggs
1 cup shredded Monterey Jack cheese
10 oz. pkg. frozen broccoli florets
1 cup ricotta cheese
2 Tbsp. parsley, chopped
20 filo pastry sheets, thawed
3/4 to 1 cup butter, melted

Preparation:
In a large skillet, melt 1 Tbsp. butter over medium heat. Saute red peppe, onion and mushrooms until tender. Remove from skillet and set aside. In the same skillet, brown sausage until cooked through and no longer pink. Drain and return mushroom mixture to skillet.

In a medium bowl, beat eggs well. Stir into the mushroom/sausage mixture; cook and stir over medium heat until eggs are set, about 5-6 minutes. Add Monterey Jack cheese; remove from heat and let cool for 20-30 minutes. In another medium bowl, combine broccoli, ricotta cheese and parsley. (If you're going to freeze this dish, do not thaw the broccoli.)

Unroll filo sheets and cover with plastic wrap and damp paper towel. Place 1 sheet in a 13x9" glass baking dish, folding to fit. Brush with melted butter. Add four additional filo sheets, brushing each with butter. Spread half of mushroom/sausage mixture over dough. Layer and brush with butter five more sheets filo dough. Spread with all of broccoli/ricotta mixture. Layer and brush with butter five more sheets filo dough. Top with remaining mushroom/sausage mixture. Layer remaining five filo sheets on top, brushing each with butter. Score top of filo dough in a diamond shape.

Cover tightly and refrigerate for 2 to 24 hours or wrap well, and freeze up to 3 months. If refrigerated, uncover and bake at 350 degrees for 50 to 60 minutes or until puffed and golden brown. If frozen, thaw overnight in refrigerator, then bake uncovered at 350 degrees for 60-75 minutes until puffed and golden brown. Serves 10 to 12.

Lamb Chops with Red Wine Herb Butter

8 6-oz lamb chops
2 T olive oil
1 c dry red wine
1 large shallot, finely minced
1 clove garlic, finely minced
1/2 lb butter, at room termperature
1 1/2 T finely chopped mixed fresh herbs; chives, parsley, tarragon and thyme
Salt and pepper
1/2 t lemon juice

Bring red wine, minced shallots, and garlic to a boil in a small saucepan. Turn heat down, simmer until there is about 1 tablespoon of liquid left in the pan. Remove from heat and cool completely.

Beat butter in a food processor until creamy. Add the red wine mixture and combine thoroughly. Mix in the herbs and lemon juice. Add salt and pepper to taste. Refrigerate butter in container until ready to use (butter can be frozen up to one month).

Salt and pepper the lamb chops on both sides. Heat olive oil in a large saute pan over medium heat. Cook chops on one side until golden brown. Turn chops and fiish cooking, about 8-10 minutes, depending on thickness. While chops are still in pan, spoon a dollop of butter onto the warm chops. Cover with a lid for a few minutes to melt the butter slightly. Remove lid and serve. Serves 8.

Turkey Kibbe Kebabs with Yogurt Sauce

Yogurt-Garlic Sauce
2 c plain low-fat Greek yogurt
1/2 c water
1/2 c finely chopped flat-leaf parsley
2 garlic cloves, finely choped
1/4 t kosher salt

Turkey Kebabs
1 lb skinless, boneless turkey thigh meat, trimmed and cut into 1-inch pieces
2 T extra-virgin olive oil, plus more for brushing
1 c medium-grain bulgur, rinsed
1 small onion, coarsely chopped
1 1/2 T flour
2 t kosher salt
1/2 t freshly ground black pepper
1/2 t ground allspice
1/2 t gorund cumin
1/4 t Aleppo pepper
Warm pita bread, for serving

Make the Yogurt-Garlic Sauce: In a small bowl, whisk the yogurt with the water. Stir in the parsley, garlic and salt. Let stand for 1 hour.

Make the Turkey Kebabs: Light a grill or preheat the broiler. In a food processor, pulse the turkey meat until finely ground. Add the 2 tablespoons of olive oil, bulgur, onion, flour, salt, black pepper, allspice, cumin and Aleppo pepper and process to a paste, about 30 seconds. Form the mixture into six 1 1/2-by-7-inch logs on metal skewers.

Brush the kebabs with olive oil and grill for 5 minutes over moderabely high heat, turning once, until they are golden brown and cooked through. Alternatively, broil the kebabs for 5 minutes, turning once, until golden brown and cooked throuhg. Serve the turkey kebabs with warm pita bread and yogurt sauce.