Can someone give me some ideas for dinner???

Chicken Vegetable Medley

INGREDIENTS:

6 (4 ounce) skinless, boneless

chicken breast halves

4 tablespoons olive or

vegetable oil, divided

8 ounces fresh mushrooms,

sliced

4 garlic cloves, minced

3 tomatoes - peeled, seeded

and chopped

2 medium eggplants, peeled

and diced

2 large green peppers, diced 2 medium zucchini, diced

1 large onion, diced

1 (8 ounce) can tomato sauce

1 bay leaf

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon dried marjoram

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon pepper

DIRECTIONS:

1. In a large skillet or Dutch oven over medium heat, brown chicken in 1 tablespoon of oil; set chicken aside. Add remaining oil to skillet; saute mushrooms, garlic, tomatoes, eggplant, green pepper, zucchini and onion for 10-15 minutes or until vegetables are tender. Add remaining ingredients; bring to a boil. Return chicken to skillet. Reduce heat; cover and simmer for 30-40 minutes or until chicken juices run clear. Remove bay leaf before serving.

Mediterranean Chicken with Eggplant

INGREDIENTS:

3 eggplants, peeled and cut

lengthwise into 1/2 inch thick

slices

3 tablespoons olive oil

6 skinless, boneless chicken

breast halves - diced 1 onion, diced

2 tablespoons tomato paste

1/2 cup water

2 teaspoons dried oregano

salt and pepper to taste

DIRECTIONS:

1. Place eggplant strips in a big pot of lightly salted water and soak for 30 minutes (this will improve the taste; they will leave a brown color in the pot).

2. Remove eggplant from pot and brush lightly with olive oil. Saute or grill until lightly browned and place in a 9x13 inch baking dish. Set aside.

3. Saute diced chicken and onion in a large skillet over medium heat. Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 minutes.

4. Preheat oven to 400 degrees F (200 degrees C).

5. Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper and cover with aluminum foil. Bake in the preheated oven for 20 minutes.

Hope this helps :0)

Here is a recipe for you Melissa. Eggplant casserole. You take 1 eggplant,1onion 1/2 bell -pepper,1 box Stove top dressing"chicken flavor",1 can cream of chicken soup,1 cup chicken broth, 1 or 2 hot pepper's 3 Tbsp. oleo or butter. Here's how to prepare it. Slice eggplant and cook until tender"drain". Saute chopped onion and pepper's in butter "set aside" Cook one box of Stove Top Dressing as directed on box. Mix with cream of chicken soup and broth. Cover with foil and bake at 350 degree's for 30 minutes.Take foil off the last 5 minutes.Here's another favorite of mine. Eggplant Fritters- you will need the following items: 11/2 cup of mashed,cooked eggplant"medium", 1cup pancake mix,1egg, 1/4 cup of milk. Here's how to prepare it: Combine ingredients and drop by spoonfuls into hot oil or electric skillet in 1-inch hot 365degree's oil. Cook about 5 to 7 minutes. Drain well on paper-towels. Kids won't know these are made with eggplant.

Slice your eggplant about 1/2 inch thick, brush with olive oil and sprinkle with herbs of your choice (both sides). Grill over medium heat until done.