Greek low fat Chicken and Eggplant

For 3 Portions:

- 3 Chicken Breast

- 1 Eggplant, cut 3 slices off for the chicken (about 1/2 inch thick)

- 1 pack of low fat Feta Cheese (or regular if you dont go for the low fat version)

- a few Kalamata Olives

- Oregano, lots of Dill, Pepper, Salt, Paprika

- Farfalle Pasta

- 1/2 jar of marinara sauce (I use Bertolli Spicy Tomatoe with Basil)

- Chopped up leftover Eggplant

- Chopped fresh mushrooms (about 1/2 pack)

- a little grated cheese

- Olive Oil

Season the meat with spices listed above. Flatten chicken and sprinkle some Italian Bread crumbs over both sides.

Fry chicken in spray coated pan to just sear the outside, then take out and set aside.

Season Eggplant Slices with same spices and fry to sear outsides in a little olive oil.

Put Chicken on a cookie sheet (spraycoated), top with some feta cheese, then add the eggplant slices. Sprinkle some more breadcrumbs on it.

Last cut olives into slices and put on top of the eggplant, with a little more feta and a bit of grated cheese (I used grated parmesan)

Preheat oven to 380 degrees and bake chicken for about 20 minutes (depending on thickness of the chicken)

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In the meantime cook pasta al dente.

In the pan that you used to sear the meat, heat a little olive oil and add chopped eggplant and mushrooms, together with the same spices.

Fry for a couple of minutes then add the marinara sauce. Add leftover Feta, if there is any leftover.

Cook until veggies are nice and tender, serve over Farfalle Pasta

Best Chocolate Chunk Cookies

Ingredients
2 1/4 cups flour
1 teaspoon baking soda
3/4 cup packed brown sugar
1/2 cup butter, softened
1/2 cup shortening (I skipped the shortening and used 1 cup butter)
1/4 cup sugar
1 (4 ounce) package instant vanilla pudding
1 teaspoon vanilla extract
1/8 teaspoon almond extract
2 eggs, beaten
2 cups chocolate chunks (or chips)

1. Preheat oven 350 degrees.

2. Combine flour and baking soda.

3. In a large bowl beat brown sugar, sugar, butter, shortening, pudding mix, vanilla, and almond extract.

4. Mix until well blended.

5. Add eggs and mix well.

6. Beat in the flour mixture.

7. Stir in chocolate chips.

8. Drop by rounded teasponful and bake 10-12 minutes. I made the big version, used a ice cream scopper and baked for about 16 minutes

Easy baked Farfalle

- 1 jar of favorite pasta sauce (I use Bertolli Basil with Burgundy wine)

- 1 can of cream of mushroom soup (I was out and used cream of chicken

- 1-2 cups of frozen corn or peas or fresh mushrooms, or all of it

- about 1lbs ground beef

- spices: Basil, garlic powder, pepper flakes, salt, pepper, dried crushed onion, oregano

- 1 pack of Farfalle noodles (or other)

- Parmesan Cheese (optional)

- grated cheese to top

Fry the beef and add plenty of spices (listed above).

Add the jar of pasta sauce and the can of cream soup. Add veggies. Mix well and let it cook on medium heat for a few minutes.

Preheat oven to 390 degrees

Cook pasta according to package directions, minus a couple of minutes... until they are almost all the way cooked, but still a bit firm to the bite. Drain.

Spray Caserole dish with cooking spray and put sauce on the bottom. Top with some Parmesan cheese if wished.

Top with pasta, then again plenty sauce, a little Parmesan and another layer of pasta.

Finish with sauce, topped with plenty of grated cheese

Bake until cheese is melted and slightly browned in some areas.

This is a serious comfort food!!!