In my continued efforts to eat healthy and save money simultaneously, I opted for one of my favorite dishes – Chicken Marsala! While this can typically be a high-calorie meal at traditional italian restaurants with the significant amounts of oil … Continue reading →
In my “new year, new you” attitude, I am continuing on with my experimental cooking. Tonight’s challenge? Attempting to cook with the slow cooker!
I wanted to start simple, so where else could I find a quick, easy and health conscious recipes from Fitness Magazine! I opted for the Pasta w/ Eggplant Sauce because it looked delicious (and I happened to buy eggplant recently and needed a good recipe to use it for!)
Ingredients mixed into the slow cooker!
For someone who only focuses on easy-to-do recipes, preparing the ingredients only took about 10-15 minutes before putting them into the slow cooker. I had to tweak a few things based on availability but overall it looks well done!
A few things I tweaked from the original recipe were using basil leaves instead of oregano. I also used marinara sauce and fresh tomatoes in replacement of tomato paste. I also chose a Merlot as the red wine ingredient – I think taste could vary somewhat based on wine choice/preferences.
Starting to cook...
As of 11:22PM: the sauce is cooking overnight and we’ll have status updates tomorrow for the “after” results in consistency and taste!
Click here for a quick link to this recipe as well as other great slow cooker recipes!