Vegetable Tian

Find the original recipe Here

Ingredients

• 2 tbsp olive oil (divided)
• 1 large sweet yellow onion cut in half and sliced
• 2 cloves of garlic, minced
• 1-2 russet potatoes, unpeeled
• 1 zucchini
• 1 yellow squash
• 3 large Roma tomatoes
• Sea salt, freshly cracked black pepper, to taste
• Dried thyme, to taste
• 1/2 cup of grated Parmesan cheese

Directions
Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.

Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned. Enjoy.

Chicken and Sausage Jambalaya

Ingredients

1 cup chopped onions
1 cup chopped green bell peppers
1/2 cup chopped celery
1 cup peeled and chopped tomatoes
1/2 cup chopped carrots
1//2 lb chicken breast, julienned
1/2 lb smoked sausage, cut into rounds 1/4-inch thick
3 cups chicken stock
1 1/2 cups long-grain rice
1 tsp paprika
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp dry mustard
1/2 tsp dried thyme
1/4 tsp cumin
1/4 tsp cayenne
Salt to taste
2 bay leaves
2 tbsp oil

Directions
1. In a heavy skillet or Dutch oven, heat oil over medium-high heat and add onions, bell peppers, and celery. Cook until vegetables are completely cooked and browned, scrapping the bottom of the pot often, about 10 minutes.

2. Add all seasonings and cook for a few minutes longer, continue to stir and scrap the brown bits on the bottom of the pot.

3. Add the tomatoes and chicken and cook for 5 minutes, until chicken is no longer pink.

4. Add chicken stock and bring to a boil.

5. Stir in the rice and return to a boil.

6. Reduce heat to a simmer, add sausages, and cover the pot. Cook for 20 minutes or until liquid is completely absorbed and rice is fully cooked.

Tomato Pie

Brian made this recipe and it was good, but not so healthy. I'd like to change a few ingredients and see if the taste can stay the same without the fat. If it works, I'll adapt the recipe. 

Servings: 4  |  Prep Time: 20 Minutes  |  Cook Time: 30 Minutes

Ingredients:

1 refrigerated pie crust
3 small tomatoes (about 4 oz. each), peeled and sliced
1 c. loosely packed fresh basil leaves, coarsely chopped
4 green onions, chopped (1/2 c.)
1 c. Hellmann's® Light Mayonnaise
1 c. Schnucks shredded mozzarella cheese (about 4 oz.)
1 c. white cheddar cheese (about 4 oz.), shredded

Directions:

1. Prebake pie crust as label directs. After prebaking crust, set oven temperature to 350°F.

2. Arrange sliced tomatoes, basil and green onions in bottom of prebaked crust. In medium bowl, combine mayonnaise and cheeses; spread cheese mixture over green onions. Bake 30 min. or until top is lightly browned. For easier slicing, cool pie on wire rack 10 min.; serve warm.