Here is my quick and easy dinner of roasted eggplant and tomato, brown rice and brussels sprouts with chicken, and of course my peanut butter cookies.
This couldn’t be easier and promises to impress AND happify just about anyone! First, preheat the oven to 350 degrees. OK. let’s go:
ROASTED EGGPLANT and TOMATO
Slice the eggplant and tomato and alternate standing upright in a baking dish. Then drizzle with EVOO and top with diced tomato ends left over from slicing. Add a little grated cheese, I use Romano and that’s it. Done. Bake until soft and brown.
BRUSSELS SPROUTS and CHICKEN
Coat chicken breasts with EVOO and your favorite seasoning and lay in a baking dish. Cut brussels sprouts in half, coat with EVOO and toss into the dish with the chicken. Cook at 350 for about 40 minutes uncovered.
NO FLOUR PEANUT BUTTER COOKIES
Combine 1 egg with with 1 cup sugar. Add in 1 cup fresh ground peanut butter, 1 teaspoon vanilla. Mix well and spoon by teaspoon onto an engrossed cookie sheet, then cook at 350 for 10 minutes or until edges are brown.