Recipes by Popular Demand

Chicken with Goat Cheese and Spinach     Low-Carb
4 Chicken Breasts, tenders removed, breasts pounded thin
Kosher salt
Ground black pepper
Fresh spinach leaves (or arugula)
4 oz. soft goat cheese (chevre) broken into small pieces
Olive oil

1. Preheat oven to 425. Pound the breasts thin. Season chicken with salt and pepper. Lay cutlets flat. Layer with spinach and crumbled cheese. Roll tightly and seal with toothpick.
2. Heat over medium heat in non stick skillet, put oil in, cook chicken until golden brown about 1-2 minutes.
3. Put Chicken in casserole dish with non-stick spray and cook for 10-12 minutes.
4. Don't forget to remove toothpicks! Cut into spirals or leave whole. Enjoy!

Greek Stuffed Eggplant
3 med. eggplants split lengthwise
4 tbs. olive oil
1 1/2 cup chopped onion
1/2 cup chopped green pepper
2 tbs minced garlic
1 tsp salt
1/2 tsp essence--recipe follows
1/2 tsp ground black pepper
3 med. Roma tomatoes chopped
1/4 cup minced fresh parsley leaves
2 tbs minced fresh oregano
1/4 cup bread crumbs
1 cup crumbled feta
1/2 cup moz. cheese

1. Preheat oven to 350.
2. Halve eggplants lengthwise, score the pulp, don't pierce the skins, scoop out pulp. Chop pulp.
3. Lightly brush shells with olive oil and bake until softened NOT brown, about 15 minutes. Remove from oven and cool.
4. Oil heavy cooking pan and cook onions, peppers-cook 3 minutes. Add garlic, eggplant, salt, essence and pepper and cook until eggplant if soft about 3 minutes. Add tomatoes, cook about 3 minutes. Add parsley and oregano. Remove from heat. Stir in bread crumbs and mix well. Stir in feta.
5. Divide stuffing among eggplants. Bake about 30 minutes until heated through. Optional, last five minutes add moz cheese.

Essence:
2 1/2 tbs. paprika
2 tbs garlic powder
1 tbs black pepper
1 tbs onion powder
1 tbs cayenne pepper
1 tbs oregano
1 tbs thyme

Store in airtight container. Recipe from "New Orleans Cooking"

ENJOY!!