Sausage and Eggplant Lasagna Rollups

Lasagna and eggplant parmesan are two of my favorite Italian dishes and this meal is the perfect blend of both. Ready in just a little over 30 minutes, it’s a fast take on lasagna that’s perfect for a busy weeknight meal. It’s excellent made with homemade marinara using farm-fresh tomatoes.

If you’re struggling with recipes that please the carb lovers and low-carb people in your life, this recipe is perfect for both. You can easily prepare whole wheat spaghetti or garlic bread on the side and give your dinner guests options.

Ingredients:
2 large eggplant, trimmed and cut lengthwise into ¼ inch slices
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
4 cups good-quality marinara, divided
1 pound mild ground sausage
15 ounces part-skim ricotta cheese
1 tablespoon dried basil
2 teaspoons fresh grated nutmeg
¼ cup fresh grated Parmesan cheese

Directions:

  1. Heat the broiler to high and arrange half of the eggplant in a single layer on a large baking sheet. Brush both sides of eggplant with half of the olive oil and sprinkle with half of the salt and pepper. Broil for 5 to 6 minutes, until lightly browned, flipping halfway through cook time. Set aside until cool enough to touch. Repeat process with remaining eggplant. Turn off the broiler and heat oven to 425 degrees Fahrenheit.
  2. Cook the sausage in a medium skillet over medium-high heat until browned and crumbly, about 5 to 7 minutes. Drain grease from skillet and return to the stove top. Add 3 cups marinara to the sausage and stir to combine.
  3. Spread 1 cup marinara in the bottom of a large rectangular baking dish. In a small bowl, combine the ricotta cheese, basil and nutmeg. Top each eggplant slice with about a tablespoon of ricotta filling and spread it out evenly. Roll up the eggplant, starting with the shorter end and arrange seam side down in the prepared baking dish.
  4. Top eggplant rollups with sausage and marinara mixture and sprinkle with Parmesan cheese. Bake uncovered for 20 minutes, until the sauce is warm and bubbly.

Servings: 6 to 8

Thai Chicken Cabbage Cups

Here is a delicious and nutritious meal you can eat with your hands. Small cabbage leaves make perfect cups for holding chicken and vegetables, and these are drizzled with my spicy Thai peanut sauce for just a touch of heat. The ingredients can be prepared in advanced and assembled when ready to eat, making this an excellent meal for busy nights or lunches on the go. If you can only find large cabbage, fold the leaves like a burrito to create cabbage wraps.

Ingredients:
½ cup light coconut milk
1 tablespoon red curry paste
¼ cup peanut butter
1 tablespoon soy sauce
1 lime, halved and divided
3 to 4 dashes of Sriracha hot chili sauce
2 cups any combination of vegetables, diced or shredded (such as bell pepper, cucumber, radish or carrots)
2 tablespoons fresh cilantro, chopped
1 small head cabbage, leaves separated
2 chicken breasts, cooked and chopped
¼ cup unsalted chopped peanuts

Directions:

  1. In a blender or food processor, combine coconut milk, curry paste, peanut butter, soy sauce, juice from ½ of lime and Sriracha hot chili sauce. Process until smooth and creamy.
  2. Combine vegetables in a large bowl and squeeze the juice of the remaining lime half over the produce. Add cilantro and stir to evenly combine.
  3. Fill each cabbage leaf with an equal amounts of chicken and vegetables. Drizzle each cup with peanut sauce, top with peanuts and serve.

Servings: 4