nannygoat Profile - (16205800)

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Home Town: Warrenville, Illinois, USA
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Member Since: Oct. 2010
Cooking Level: Intermediate
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Recipe Reviews 8 reviews
Chicken Cordon Bleu II
I just made this recipe and used reduced fat swiss cheese, fat-free half and half and used 1/2c of chicken broth as I had no wine all in the interest of lightening up the recipe. I'm sure it would have been outstanding with the original ingredients but I am very much overweight and need all the help I can get! I have to say it turned out just divine!!! Thanks so much for this wonderful recipe!!

0 users found this review helpful
Reviewed On: Feb. 12, 2013
Aunt Mary's Eggplant Balls
I made these today and I can say they are divine! I shaped them into 9 nice sized "meatballs", baked them and put 1 cup of Prego Heartsmart spaghetti sauce on them with a topping of 2 tablespoons of grated Parmesan cheese. It just blew me away!! Next time I will make them into "burgers". Thank you so much for this wonderful recipe Lynette!

9 users found this review helpful
Reviewed On: Feb. 18, 2012
Eggplant Parmesan II
I have been making eggplant parmesan in a casserole dish and layering with sauce and cheese for years, but lately, using this recipe, I take a medium eggplant, sliced about 1/2 inch thick, sprinkle both sides with garlic powder, italian seasoning, coarse ground black pepper and seasoned salt lightly. I dip each slice in 1/4c egg substitute and 1 egg white, then coat with italian seasoned bread crumbs to which I add about 1/4c grated parmesan cheese. I spray a baking sheet with canola spray, put the slices on it and spray the top of the slices with more canola spray. I bake it for about 20 minutes in a 425 degree oven, flipping over half way through. Then I take it and cut it in pieces and dip it in either hot marinara sauce or light ranch dressing, absolutely delicious. It is like going out to restaurant and eating breaded vegetables as an appetizer. Just my take on this and it is much lower in fat and good for you too! I love this stuff!!!!

5 users found this review helpful
Reviewed On: Jan. 19, 2012

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