Category Archives: Recipes

Recipes from the Kitchen of Barbara McNeely

Eggplant Lasagna

Eggplant LasagnaThis recipe was meant to be. I saw a recipe for eggplant lasagna. It used the eggplant in place of the pasta noodles. I can’t recall where I saw it, but it sounded like a good idea. Then, on Saturday at the farmers market, I saw some eggplant. I immediately thought of modifying my lasagna recipe to accommodate eggplant. And here it is. Delicious, by the way!

Eggplant Lasagna
For Tomato Sauce
  • 4 cans diced tomatoes (14.5 ounces each)
  • 1 tsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced or sliced
  • 1 tsp dried basil
  • 1 tsp sea salt
  • 1 tsp black pepper
For the Lasagna
  • 4 Tbsp Olive Oil, divided use
  • 3 medium eggplants, sliced thin (about ¼")
  • 2 medium zucchini, sliced thin (about ¼")
  • ½ # mushrooms, sliced
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • 1 egg
  • 16 ounces ricotta cheese
  • 3-4 ounces Mozzarella cheese, grated
  • ⅔ cup Parmesan cheese, grated
  • 12-14 Kalamata olives, sliced
For Tomato Sauce
  1. Drain tomatoes, reserving ½ cup juice.
  2. Heat the olive oil over medium heat.
  3. Saute the onion and garlic until transparent.
  4. Stir in the tomatoes & the ½ cup juice.
  5. Add basil, salt & pepper.
  6. Bring to a boil.
  7. Simmer uncovered for 30 minutes.
For the Lasagna
  1. Preheat oven to 350
  2. Lay slice eggplant on a cookie sheet in a single layer.
  3. Using 2 Tbsp olive oil (more if needed), brush eggplant w/ oil, turn & brush the other side with oil.
  4. Bake in oven until golden.
  5. Heat the remaining 2 Tbsp olive oil over medium heat.
  6. Add zucchini and cook, with stirring, for 5 minutes.
  7. Add the mushrooms and cook for 5-10 minutes; until they are tender and have begun to release their moisture.
  8. Beat the egg and mix with the Ricotta and Mozzarella Cheeses.
  9. In a 13x9 inch baking pan, layer ingredients as follows:
  10. - 1 cup of tomato sauce, spread evenly over bottom of pan.
  11. - Single layer of eggplant.
  12. - ⅓ of the cheese mixture, spread evenly.
  13. - ⅓ of the vegetable mixture, spread evenly.
  14. - Repeat layers 2 times.
  15. Top with remaining tomato sauce. Then with Parmesan cheese.
  16. Spread olives evenly on top.
  17. Bake for 45 minutes, or until bubbly. Let set for 5-10 minutes before serving.

Fake Fry ‘Shrooms

Fake Fry MushroomsFried mushrooms are good, but they’re, well, fried. Who needs all that extra fat? Especially when you can get the taste without frying!

Years ago, my friends and I got together to re-create the fried mushrooms from a local restaurant. We pretty much succeeded, but it was a lot of work and a lot of calories. This version makes up quickly. The mushrooms come out very moist, too.

Fake Fried Mushrooms
  • 1 lb whole, fresh mushrooms
  • 1 egg, beaten
  • ¼ cup milk
  • 3 tbsp grated Parmesan cheese
  • ½ cup Bread crumbs
  • 1 tsp garlic powder
  • ½ tsp sea salt
  • ¼ tsp black pepper
  1. Preheat the oven to 475°F.
  2. Spray a baking sheet with olive oil.
  3. Wash mushrooms.
  4. Put eggs in a small bowl & beat well.
  5. In another small bowl, combine the bread crumbs, cheese, garlic powder, salt & pepper.
  6. Dip each mushroom in egg until fully coated.
  7. Then roll each mushroom in bread crumb mix.
  8. Place mushrooms on baking sheet.
  9. Bake for 10-12 minutes or until golden brown.
After you make this recipe, please come back to and tell us how it turned out.


Paprika Spiced Pork Chops

Paprika Spiced Pork ChopsHere’s a guick and easy pork chop recipe. Tasty pork chops spiced with paprika, garlic, salt & pepper.

Paprika Spiced Pork Chops
  • 4 pork chops
  • 1 Tbsp sweet paprika
  • ½ tsp sea salt
  • ½ tsp garlic powder
  • ½ tsp pepper
  • 1 Tbsp olive oil
  1. Combine spices.
  2. Rub on both sides of pork chops.
  3. Refrigerate for 1 hour.
  4. Preheat oven to 375.
  5. Heat olive oil in a skillet.
  6. Brown the pork chops on both sides.
  7. Finish by cooking in oven until done, about 8-10 minutes.
After you make this recipe, please come back to and tell us how it turned out.

Quinoa A La Greek Salad

Quinoa A La Greek SaladTwo years ago, I had never even heard of quinoa. Then we ran into it at Costco and I got curious. You can read more about quinoa here. Since then I’ve experimented with various quinoa recipes. In this recipe, we have quinoa as a salad with a Greek salad dressing. You can vary the vegetables to suit your preferences and what you have on hand.

I’ll be posting other quinoa recipes in the near future.

Quinoa A La Greek Salad
  • 4 cups cooked quinoa
  • 1 carrot, chopped
  • 2 green onions, sliced thin
  • ¼ cup Kalamata olives, drained & cut in half
  • 1 small red bell pepper
  • 1 small green bell pepper
  • ½ cup cherry tomatoes, halved
  • ¼ cup Greek Salad Dressing
  • Spinach or lettuce leaves
  1. Combine quinoa and vegetables.
  2. Add salad dressing and mix well.
  3. Serve on spinach or lettuce leaves.
After you make this recipe, please come back to and tell us how it turned out.

Greek Salad Dressing

Greek Salad DressingFor years and years, I used store-bought salad dressings. Until I was forced, because of MSG sensitivity, to explore home-made options. Since then, I’ve found that home-made dressings are soooo much better. Here’s a recipe for a scrumptious Greek Salad Dressing!

Greek Salad Dressing
  • 1 Tbsp Greek Seasoning or store-bought
  • ½ cup Apple Cider Vinegar
  • ½ cup Extra Virgin Olive Oil
  1. Combine seasonings and vinegar and mix well.
  2. Add oil and mix well.
  3. Store in refrigerator up to one week.

Greek Seasoning

Greek SeasoningYou can buy Greek seasoning in the grocery. I, personally, like to buy spices in bulk. They’re a lot cheaper and usually fresher. So, I decided to create my own Greek seasoning mix; researching many of the different Greek seasoning recipes and coming up with my own recipe. Below is my recipe, which turned out to be very tasty!

Greek Seasoning
  • 1 tsp Sea Salt
  • 1 tsp Pepper
  • 2 tsp Oregano
  • 1½ tsp Chopped, dried onion (or onion powder0
  • 1 tsp Parsley
  • ½ tsp Cinnamon
  • ½ tsp Nutmeg
  • 1 tsp Non-GMO Cornstarch
  • 1½ tsp Granulated Garlic (or garlic powder)
  • ½ tsp Thyme
  • 1 tsp Paprika
  1. Combine all ingredients.
  2. Mix well using a spice and nut grinder, mortar and pestle, or coffee grinder.
  3. Store in a glass jar with a tight lid.
  4. Use in salad dressings and any recipes calling for Greek seasoning.
You can easily double or triple this recipe to make larger batches.

Asparagus and Swiss Cheese Frittata

Asparagus and Swiss Cheese FrittataWhat is a frittata? Really, a frittata is a quiche without the fuss or the carbs of a crust. It’s simpler than a quiche, but still has the egg, cheese, and veggie goodness. I’ve become a real frittata fan lately. This one involves my other 2 favorite foods: asparagus and Swiss cheese. What could *possibly* go wrong. Here goes!

Asparagus and Swiss Cheese Frittata
  • 1 Tbsp olive oil
  • 1 shallot, diced
  • Salt & Pepper to taste
  • 1 pound asparagus
  • 6 eggs
  • 4 ounces Swiss cheese, grated
  • 1 Tbsp Milk
  1. Preheat oven to 400.
  2. Saute diced shallot in olive oil until transparent.
  3. Add asparagus and cook for 5 minutes.
  4. Combine eggs, cheese, milk, salt & pepper.
  5. Add egg mixture to skillet.
  6. Cook until eggs are set about ½ way.
  7. Put skillet in oven and cook for 5 more minutes.
  8. Use caution as skillet handle will be hot.
  9. Makes 4-6 servings.
After you make this recipe, please come back to and tell us how it turned out.

Meat Loaf Muffins with Tomato Sauce

Meat Loaf Muffins With Tomato Sauce

This idea is pure genius! I didn’t invent the idea. I found a recipe for meat loaf cupcakes with mashed potatoes as frosting. I decided to make meat loaf muffins instead. I used my favorite meat loaf recipe. The genius is this: My original recipe baked for 1.5 hours! Ninety minutes! When you make meat loaf muffins, they bake in only 25 minutes. They also cook more evenly and a muffin defines a serving. You can freeze some for later too.


Meat Loaf Muffins with Tomato Sauce
Serves: Makes 10 muffins
Meat Loaf:
  • 2 pounds ground grass-fed beef
  • ½ cup bread crumbs
  • 3 pasture-raised eggs
  • ½ cup diced onion
  • 1 cup diced bell pepper
  • ½ cup diced celery
  • ¾ tsp sea salt
  • ½ tsp cayenne pepper
  • ½ tsp freshly ground black pepper
Tomato Sauce:
  • 1 Tbsp minced garlic
  • 1 Tbsp extra virgin olive oil
  • 1 14.5 ounce can organic roasted tomatoes
  • 1 15 ounce can organic tomato sauce
  • 1 Tbsp Oregano
  • ½ tsp pepper
  • ½ tsp salt
Meat Loaf:
  1. Preheat oven to 350
  2. Combine all ingredients in a bowl and mix well
  3. Spray muffin tins with olive oil
  4. Put ½ cup of meat loaf mixture into each muffin cup
  5. Bake in oven for 25 minutes
  6. Meat Loaf Muffins
Tomato Sauce:
  1. Prepare sauce while meat loaf is baking
  2. In a 2-quart sauce pan, saute garlic in olive oil for 1 minute
  3. Use a food processor or stick blender to break the canned tomatoes into small pieces (if needed)
  4. Add tomatoes, tomato sauce, and spices to garlic & olive oil
  5. Simmer for 20 minutes
  6. Spoon onto Meat Loaf Muffins. Put remainder on the table for extra sauciness.
After you make this recipe, please come back to and tell us how it turned out.