Eggplant And Tomato Gratin

Total Time: 47 mins Preparation Time: 20 mins Cook Time: 27 mins

Ingredients

• Servings: 4
• 2 small eggplants (250 g total)
• 2 garlic cloves, finely chopped
• 2 tablespoons olive oil
• 3/4 teaspoon salt
• 3/4 teaspoon black pepper
• 1 small onion, finely sliced in rings (vidalia or spanish)
• 3/4 teaspoon italian seasoning
• 2 large tomatoes, finely sliced
• 1/2 cup asiago cheese, grated
• 1/2 cup mozzarella cheese, grated

Recipe

• 1 cut the ends of the eggplants, then cut in slices of 1/2 inch thickness. in an oven proof dish, mix eggplants, garlic and half oil, half salt and half pepper (i mixed everything in a large bowl). lay out the eggplant slices in one layer in a baking dish (i used a large baking pan and i made half recipe). cook under the preheated grill of the oven (6 inches apart from the grill), for about 6 minutes or until golden (flip them one time).
• 2 in a large baking dish (i sprayed it with pam), put half of the eggplants, cover with onion slices and sprinkle with half of the italian seasoning. drizzle with half of the remaining oil and sprinkle with half of the remaining salt and pepper. do another layer the same way with tomato slices then cover with remaining eggplant. add italian seasoning. cook in the preheated oven of 400f for about 20 minutes or until bubbly and golden. sprinkle with asiago and mozzarella and put under preheated grill for 1 minute or until the cheese has melted and is golden.

Crockpot Baked Ziti

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 1 lb ground beef or 1 lb turkey
• 1 medium onion, chopped
• 2 teaspoons minced garlic
• oregano or italian herb seasoning, to taste
• 1 (29 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 lb pasta
• 1 (16 ounce) container cottage cheese
• 1/2 cup grated parmesan cheese
• 1 (16 ounce) bag shredded mozzarella cheese

Recipe

• 1 combine cheeses in large bowl, reserving some mozzarella. brown meat with onion, garlic and oregano or italian seasoning. drain and return to pan. add tomato sauce and tomato paste. stir well and heat through. spray interior of slow cooker. place a small layer of meat and sauce mixture on bottom. cover with dry pasta. add several spoons of cheese mixture, spread over pasta. add a layer of sauce, a layer of pasta, a layer of cheese. repeat until all ingredients are gone. cook on low 6 hours. ten minutes before serving, sprinkle reserved mozzarella on top and allow cheese to melt.

Cauliflower With Gorgonzola And Walnuts

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 head cauliflower
• 4 ounces gorgonzola (crumbled or cut into pieces)
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons flour
• 2 cups milk
• 1 medium onion, sliced thin
• 1/4 cup chopped walnuts
• chopped fresh parsley (to garnish)
• salt & pepper
• 1/4 cup seasoned bread crumbs

Recipe

• 1 preheat oven to 375º.
• 2 clean cauliflower and separate into florets.
• 3 bring large pot of water to a boil and cook florets for about 10 minutes or until just cooked but not soft. rinse florets in colander under cold water to stop the cooking process. pour evenly into shallow into baking dish and set aside.
• 4 over high heat in medium sauté pan add butter and onions. cook for about 3-5 minutes to soften and color onions.
• 5 add milk and flour and whisk to blend. cook until bubbling nicely, then add gorgonzola and blend in until smooth.
• 6 pour evenly over cauliflower in baking dish. sprinkle with chopped walnuts, bread crumbs, salt and pepper.
• 7 place in oven for 15-20 minutes, or until bubbly and golden brown. garnish with chopped parsley and serve.

Chicken Mozzarella

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves
• 1 (10 ounce) can tomato soup
• 1/2 teaspoon italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 cup shredded mozzarella cheese

Recipe

• 1 place chicken in 2-quart shallow baking dish. mix soup, italian seasoning and garlic powder. spoon over chicken and bake at 400*f for 20 minutes or until chicken is no longer pink.
• 2 sprinkle cheese over chicken. remove chicken. stir sauce. serve.

Crock-pot Tuscan Pasta With Chicken (5 Ww Points)

Total Time: 5 hrs 20 mins Preparation Time: 20 mins Cook Time: 5 hrs

Ingredients

• Servings: 8
• 1 lb boneless skinless chicken breast, cubed
• 1 (15 1/2 ounce) can red kidney beans, rinsed and drained
• 1 (15 ounce) can tomato sauce
• 2 (14 1/2 ounce) cans italian-style stewed tomatoes
• 1 (4 1/2 ounce) can sliced mushrooms, drained
• 1 medium green bell pepper, chopped
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 4 garlic cloves, minced
• 1 cup water
• 1 teaspoon dried italian seasoning
• 6 ounces thin spaghetti, broken into halves

Recipe

• 1 place all ingredients except spaghetti in slow cooker. cover and cook on low 4 hours or until vegetables are tender. turn slow cooker to high. stir in spaghetti; cover. stir again after 10 minutes. cover again and cook 45 minutes or until pasta is tender.

Basil Tomato Grilled Cheese

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 slices italian bread
• 8 slices mozzarella cheese
• 2 large plum tomatoes, sliced
• 2 tablespoons minced fresh basil
• 2 teaspoons balsamic vinegar
• salt and pepper, to taste
• 1/4 cup olive oil
• 3 tablespoons grated parmesan cheese
• 1/4 teaspoon garlic powder

Recipe

• 1 on four slices of bread, layer cheese and tomatoes; sprinkle with basil, vinegar, salt & pepper.
• 2 top with remaining bread.
• 3 in a small bowl, combine oil, parmesan cheese and garlic powder; brush over the outsides of each sandwich.
• 4 on a griddle, cook sandwiches over medium heat until golden brown on both sides.

Chicken Mushroom With Baked Potatoes

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 500 g chicken breasts, boneless, skinless
• 1 dash pepper, salt, paprika (for chicken seasoning)
• 1 tablespoon vegetable oil
• 200 g mushrooms, sliced (fresh or canned)
• 400 ml fresh cooking cream
• 6 scallions, chopped into rings
• 1 tablespoon butter
• 1 cube chicken stock cube
• 1 dash rosemary
• 1 dash paprika
• 1 dash salt
• 1 dash ground black pepper
• 1 dash ground nutmeg
• 4 medium round potatoes (preferably agria)
• 50 g parmesan cheese or 50 g mozzarella cheese, grated

Recipe

• 1 wash the potatoes very well; draw a slice in each one, then prick them with a fork.
• 2 add salt and pepper, drizzle with some oil.
• 3 bake for 1 hour at 250°c.
• 4 meanwhile, marinade the chicken breasts in salt, pepper, paprika and vegetable oil for about 20 minutes. it can be done overnight too.
• 5 in a medium skillet, fry the chicken breast until they become caramelized then remove from skillet and keep them warm.
• 6 in the same skillet add butter and fry the scallions in it.
• 7 add mushrooms and continue sautéing.
• 8 add rosemary.
• 9 add fresh cream.
• 10 add the chicken cube and wait till it dissolves.
• 11 add the rest of the seasonings (salt, pepper, paprika, nutmeg).
• 12 bring to boil will stirring to prevent sticking.
• 13 the mixture is now thick in texture with a yellowish tint. reintroduced the cooked chicken and heat all the mixture together.
• 14 now the baked potatoes are done. remove from oven fill the slits with grated cheese and top with sour cream.
• 15 serve chicken fillet topped with mushroom sauce alongside with the baked potatoes.

Decadent Bread

Total Time: 42 mins Preparation Time: 2 mins Cook Time: 40 mins

Ingredients

• Servings: 1
• 1 slice thick italian bread
• 1 egg
• 1/2 cup milk
• 1 tablespoon sugar
• 1 tablespoon butter, melted
• 1/8 teaspoon vanilla
• 1 dash salt

Recipe

• 1 note: any bread with good texture may be used, but italian is our favorite for this.
• 2 place in a greased individual casserole, one slice of bread, sliced one inch thick.
• 3 beat the remaining ingredients together and pour over the bread.
• 4 turn and pour more - use all the mixture for one serving.
• 5 the liquid will pool up in the dish, but will be soaked up by the bread as it cooks.
• 6 if desired, place on top of the bread a small amount of fruit, jam or preserves.
• 7 fresh or frozen blueberries or raspberries are also very good.
• 8 bake for 40 minutes in a 350 degree oven.
• 9 the bread will swell and puff to almost double in size and height and will brown slightly.
• 10 the time is precise and this is to be served immediately.
• 11 source: ridgetop bed & breakfast.

Eggplant And Mint Bruschetta

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 eggplant, cut into 1-inch cubes (1 1/2 pounds)
• 1 medium red onion, quartered lengthwise, layers separated
• 4 plum tomatoes, halved lengthwise, seeded, and slivered
• 4 tablespoons olive oil
• coarse salt and pepper
• crushed red pepper flakes
• 4 slices crusty bread, 1/4 inch thick
• 1/2 cup packed fresh mint leaves, torn into large pieces
• 1 tablespoon fresh lemon juice
• 4 ounces feta cheese, crumbled

Recipe

• 1 preheat oven to 450ºf.
• 2 divide eggplant, onion, tomatoes, and 2 tablespoons oil between two rimmed baking sheets.
• 3 season with salt and pepper; toss to combine.
• 4 roast until eggplant is tender, 25 to 30 minutes; let cool to room temperature.
• 5 meanwhile, place bread on another baking sheet, and brush with 1 tablespoon oil.
• 6 sprinkle with salt and pepper; bake until golden, 4 to 6 minutes.
• 7 transfer eggplant mixture to a medium bowl.
• 8 add mint; toss with remaining tablespoon oil and lemon juice.
• 9 divide eggplant mixture among bread slices, top with feta, and serve.

Creamy Crock Pot Spaghetti For A Crowd

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 1 lb 85% lean ground beef (removed from the casing) or 1 lb turkey (removed from the casing) or 1 lb sausage (removed from the casing)
• 1 cup sweet onion, chopped
• 1 tablespoon garlic, finely minced
• 1 tablespoon canola oil
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• cooking spray
• 1 lb spaghetti, bow ties, rigatoni (use a thick noodle) or 1 lb ziti pasta
• 3 (14 ounce) jars spaghetti sauce (i use ragu old world style)
• 1 cup heavy cream
• 1/2 cup butter
• 1 cup parmesan cheese, grated
• 1 tablespoon dried italian seasoning
• 28 ounces water

Recipe

• 1 coat the bottom of a large pan over medium heat with canola oil. add ground beef (or turkey or sausage) and brown with onion, garlic, salt, black pepper. drain.
• 2 spray the bottom of the slow cooker. add 1/2 of the first jar of sauce then the browned meat.
• 3 add the second half of the first jar of sauce. add the spaghetti. i break it in half to fit in my slow cooker.
• 4 add a jar full of water and then the second jar of sauce.
• 5 cut half of the butter into chunks and sprinkle it on top of the sauce.
• 6 pour half of the heavy cream on the sauce, sprinkle half the parmesan cheese on top.
• 7 add half of the dried italian seasoning.
• 8 put the lid on the slow cooker and cook on high for 3 hours.
• 9 after 3 hours (or less 2-1/2 is ok too) check the pasta. it will be clumped together and chewy. mix the pasta and the sauce together to bring the uncooked noodles closer to the top. try not to dig too deep into the meat, but it's ok if you do.
• 10 add the last jar of sauce and half a jar of water. this is where you have to judge how done the pasta is and how much more time it will need to cook. add the remaining parmesan cheese, heavy cream, and butter to the sauce. replace the lid and cook for another hour or until the pasta is just done.
• 11 stir everything completely together and serve.

Chicken Mushroom Broccoli Casserole

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1/2 cup flour
• 1 (1 ounce) package ranch dressing mix
• 6 chicken thighs
• 6 chicken drumsticks
• 4 tablespoons butter or 4 tablespoons smart balance butter spread
• 2 (10 1/2 ounce) cans cream of mushroom soup
• 1 (16 ounce) container sour cream
• 15 ounces ricotta cheese
• 2 cups broccoli florets, cut up in small pieces
• 3 cups sliced mushrooms (i like italian brown mushrooms, portabella, shiitake or a mixture)
• 1 cup soymilk (or regular milk)

Recipe

• 1 preheat oven to 375 degrees.
• 2 mix flour with 1 t of the ranch dressing mix in a plastic bag.
• 3 shake chicken pieces in mixture.
• 4 melt butter and fry chicken pieces for a few minutes until brown.
• 5 mix remaining ranch dressing, mushroom soup, sour cream, ricotta cheese, broccoli, mushrooms and soy milk in a bowl.
• 6 put chicken into a large casserole dish (approximately 12"x15" or larger).
• 7 pour the mixed ingredients over the chicken.
• 8 bake for 35 minutes or until chicken is cooked through.

Baked Onion

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 1
• 1 medium vidalia onion, peeled,quatered (or other sweet onion)
• 2 tablespoons tomato paste
• 1/2 teaspoon italian seasoning

Recipe

• 1 heat the oven to 350 degrees.
• 2 brush onion with tomato paste and sprinkle with seasoning.
• 3 wrap in aluminium foil, leaving an airspace, and bake 1 hour or until tender.

Eggplant And Mozzarella Sandwich

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 medium eggplant
• 3 tablespoons olive oil, divided
• 2 medium purple onions, cut into very thin strips
• 3 garlic cloves, minced
• 1/4 teaspoon black pepper, freshly ground
• 1 dash dried thyme
• 2 plum tomatoes, seeded and cut into very thin strips
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon vinegar
• 1 loaf italian bread (16 oz) or 1 french baguette
• 1 garlic clove, cut in half
• 6 ounces mozzarella cheese, thinly sliced

Recipe

• 1 line a baking sheet with aluminum foil; lightly oil the foil cut the eggplant lengthwise into 1/2 inch thick slices. place on the prepared baking sheet; brush with 1 tbsp olive oil. broil 5 1/2 inches from the heat with the oven door partially opened for 6 to 7 minutes or until tender and golden -- watch it so it doesn't burn. coarsely chop the eggplant and set aside.
• 2 saute onion, garlic, black pepper, and thyme in the remaining 2 tbsp olive oil in a large skillet over medium-high heat, stirring constantly, until tender. stir in the reserved eggplant, tomatoes, parsley, and vinegar. remove from heat and set aside.
• 3 cut the bread in half lengthwise; rub each cut side with the halved garlic clove; place on an ungreased baking sheet. broil until lightly browned. place the reserved eggplant mixture on the bottom half of the toasted bread; top with mozzarella cheese slices. broil 5 1/2 inches from the heat 1 to 2 minutes or until the cheese melts. cover with the top half of the bread.
• 4 cut into 4 portions, and serve immediately.

Baked Mozzarella Rigatoni

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 mild italian sausage, casings removed
• 3 hot italian sausages, casings removed
• 12 ounces rigatoni pasta
• 2 1/2 cups marinara sauce (use your favorite)
• 2 medium tomatoes, diced
• 1/2 cup fresh basil leaf, coarsely chopped
• 2 teaspoons dried oregano
• 1/4 teaspoon red pepper flakes
• 16 ounces fresh mozzarella cheese
• salt, to taste
• pepper, to taste

Recipe

• 1 pre-heat your oven to 350 degrees.
• 2 prepare fresh basil leaves by tearing or chopping them into dime-sized pieces and set aside.
• 3 cut about five slices of the fresh mozzarella cheese and set aside.
• 4 cube the remaining mozzarella cheese and set aside. i use about half of the cheese as cubes and about half as slices.
• 5 dice the tomatoes and set aside.
• 6 pour the olive oil into your favorite skillet and apply medium heat.
• 7 fill a large pot with water, and apply high heat to boil the pasta.
• 8 lightly oil a 9 x 13 inch baking dish that is about 2 inches deep.
• 9 into a large bowl, combine the marinara sauce, the diced tomatoes, the basil, the oregano, the red pepper flakes and the cubes of mozzarella.
• 10 remove the casings from the sausages and brown in the skillet, breaking the sausages into clumps.
• 11 cook the rigatoni in the boiling water until just tender. i like to add olive oil and salt to the water here, but you may cook your pasta how you like.
• 12 after the pasta and sausage are cooked, add both to the large bowl and thoroughly, but gently, combine.
• 13 once everything has been mixed, pour the contents of the bowl into the baking dish.
• 14 place the slices of mozzarella on top of the mixture. i like to cut the slices into smaller slices so i get a nice even distribution of mozzarella on the top of the mixture.
• 15 place in the pre-heated oven, on the middle rack, and bake for about 20 minutes.

Calico Salad

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 8 ounces pasta
• 1 can ripe olives, drained and halved
• 2 cans diced tomatoes
• 2 teaspoons minced garlic
• 1 small onion, chopped
• 1 (15 ounce) can kidney beans
• 1/2 cup fat-free italian salad dressing
• 1 bell pepper, cut into strips
• 1 bag stir fry vegetables

Recipe

• 1 cook and drain pasta.
• 2 in frying pan add garlic, beans, diced tomatoes, and veggies.
• 3 saute for five minutes.
• 4 in a large bowl with a tight fitting lid, combine all ingredients and toss to mix.
• 5 store in the fridge for several hours until ready to serve.

Creamy Crab Risotto

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 1/2 cup arborio rice
• 1 cup water
• 1/2 cup chardonnay wine (i used a brand called gossips)
• 1 carrot, chopped
• 1/2 onion, chopped
• shallot, 1 handful, chopped
• 170 g crabmeat, finely chopped
• 1/2 cup thickened cream
• 1/2 teaspoon tuscan herbs
• 1/2 teaspoon mixed italian herbs
• 1/2 teaspoon chili
• 1/2 cup cheese

Recipe

• 1 in a medium saucepan combine rice, water and wine. bring to boil and then turn down to simmer.
• 2 when approximately 2/3rds of the liquid is absorbed add the carrot, onion, shallots, crab, cream and herbs.
• 3 continue to simmer.
• 4 stir occasionally and check for absorbtion.
• 5 it's done when it's nice and thick and the carrots are still crunchy.
• 6 add the chilli and cheese to the dish and bake at 220 degrees celcius for 15 minutes.

Aldo's Italian Soda Cocktail

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 1 ounce torani raspberry flavored syrup (other flavors good too)
• 8 ounces san pellegrino sparkling water (can sub perrier or ramlosa)
• ice
• half-and-half, to float on top

Recipe

• 1 fill a tall glass with ice. pour over the ice the raspberry syrup then sparkling water. carefully add half-and-half to top off.

Eggplant Cannelloni W/ Roasted Tomato Sauce

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 tablespoons grated parmesan cheese
• 2 tablespoons chopped fresh herbs (like basil or parsley or oregano)
• 2 egg whites
• 1 cup low-fat ricotta cheese
• 1 (10 ounce) package chopped spinach (thawed or squeezed dry)
• 1 large eggplant
• 4 garlic cloves, peeled
• 1 small sliced onion
• 10 plum tomatoes
• 1 tablespoon olive oil

Recipe

• 1 heat oven to 400°f.
• 2 spray baking sheet with cooking spray.
• 3 slice tomatoes lengthwise, scraping out seeds with knife tip; discard seeds.
• 4 lay tomato halves cut side down on sheet.
• 5 scatter the sliced onions and garlic around tomatoes.
• 6 sprinkle with some black pepper.
• 7 trim the edged off the eggplants,cut lengthwise in 8 slices.
• 8 lightly,coat a second baking sheet with cooking spray.
• 9 lay slices of eggplant on sheet, overlapping slightly, to fit.
• 10 coat eggplant lightly with cooking spray.
• 11 put both baking sheets in oven.
• 12 roast until slices of eggplant are soft & tomatoes puff & begin to brown, approx 15 minutes.
• 13 while in oven, in a medium bowl, mix together spinach, ricotta, egg whites & herbs.
• 14 when done, remove vegetables from oven and turn heat down to 350°f.
• 15 with tongs, remove skins from tomatoes and discard.
• 16 scrape the tomatoes, onion, garlic, and juices from pan into food processor.
• 17 process until a chunky sauce forms.
• 18 spoon in 1 cup of sauce into 9x9-inch baking pan.
• 19 place 1/3 cup ricotta & spinach mixture over one eggplant slice.
• 20 roll up from small end, placing seam-side down in pan.
• 21 do the same for remaining eggplant slices, using up the filling.
• 22 pour tomato sauce over eggplant rolls.
• 23 sprinkle parmesan over top.
• 24 bake until cheese has melted and dish is hot, approx 25 minutes.

Creamy Garlic Spaghetti

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 3
• 1 cup cooked chicken breast
• 1 medium onion
• hot pepper (optional)
• 3 tablespoons flour
• 2 tablespoons butter
• 1/2 cup evaporated milk
• 1 cup water
• 1/4 cup shredded cheddar cheese
• 1 1/2 teaspoons garlic
• 4 broccoli florets
• 3 slices red bell peppers
• 6 ounces spaghetti
• 1/8 teaspoon black pepper
• 1 tablespoon caesar salad dressing

Recipe

• 1 saute the onion till limp and starting to turn golden.
• 2 add the sliced hot peppers, red peppers and brocolli and chopped or pureed garlic.
• 3 fry for 4 minutes on medium.
• 4 add the shredded chicken breast, the pepper powder, the butter and the flour.
• 5 keep stirring while the flour adheres to the chicken for about 3 minutes.
• 6 then add the evaporated milk and water. stir well so that no lumps form in the creamy gravy.
• 7 add the cheese and stir till melted.
• 8 a tablespoon of caesar dressing before serving adds a bit of zing. mix well.

Crock-pot Turkey Breast And Gravy

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 10
• 4 -6 lbs turkey breast
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon salt (or favorite seasoning, i used tony chachere's)
• 1 teaspoon italian seasoning
• 1/2 teaspoon black pepper
• 1 medium onion, cut in large chunks
• 3 large carrots, cut in chunks
• 1 stalk celery, sliced
• 1 cup turkey stock (chicken stock or broth works too)
• 3 tablespoons butter
• 3 tablespoons flour

Recipe

• 1 remove skin if desired, and brine turkey the night before. (i used a mixture of water and apple juice to total 1 gallon, with 1 cup kosher salt, 1 cup of brown sugar, peppercorns, rosemary, dried thyme, cloves, bay leaves, allspice, garlic and sliced onion--but use any brine you like).
• 2 rinse turkey thoroughly and pat dry.
• 3 rub with olive oil, followed by seasonings and spices.
• 4 place carrots, onion and celery in bottom of slow cooker.
• 5 place turkey on top of vegetables.
• 6 add enough stock to cover vegetables.
• 7 cook on high 1 hour, and low until done, 3-6 hours depending on your slow cooker (mine cooks fast and too hot) and size of turkey (mine was 5 lbs). i checked the temperature after 3 1/2 hours and it was done at 165 degrees, but i kept it on warm until dinner since it was done much earlier than i expected.
• 8 remove turkey and let rest while you make gravy.
• 9 to make gravy, measure 2 cups of broth from the slow cooker. even though you only added about a cup or so of stock, the turkey and veg. make more juice. careful, it's hot! i turned off my cooker about a half hour earlier so it wouldn't be as scalding.
• 10 melt butter over med. heat and whisk in flour for 2-3 minute to make a blonde roux.
• 11 slowly add stock while constantly stirring until desired consistency reached. season with salt and pepper to taste, but taste it first because mine needed no salt.

Broccolini And Bucatini

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 1 lb broccolini or 1 lb broccoli, trimmed into 3 inch long thin florets
• 1 lb bucatini pasta or 1 lb spaghetti or 1 lb fettuccine
• 1 cup pecorino romano cheese, freshly grated
• 3 tablespoons extra-virgin olive oil
• 1 small italian red chili (or substitute 1 t red pepper flakes) or 1 small fresno chili pepper, thinly sliced (or substitute 1 t red pepper flakes)
• 4 garlic cloves, minced
• 2 tablespoons fresh thyme, finely chopped

Recipe

• 1 bring a large pot of water to a boil for pasta.
• 2 when it comes to a full boil, salt the water and add broccolini or broccoli and par-boil, about 3 minutes.
• 3 remove with a slotted kitchen utensil and cool in an ice water bath, then drain.
• 4 add pasta and cook to al dente.
• 5 heads up: you will need a couple of ladles of starchy cooking water just before draining pasta.
• 6 meanwhile, heat olive oil over medium heat and add chili pepper and garlic, saute a couple of minutes.
• 7 then add thyme and stir, then add broccolini or broccoli and heat through.
• 8 add pasta and cheese and toss with a little starchy water to combine and coat pasta.
• 9 garnish with additional grated cheese.

Cali Chicken And Pasta

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 1 (8 ounce) package whole wheat spaghetti (i love ronzoni smart taste)
• 1 medium onion, diced
• 4 ounces mushrooms, sliced (optional)
• 1 lb boneless skinless chicken, cubed
• 1/4 teaspoon fresh ground pepper
• 1/2 teaspoon dried italian herb seasoning
• 1 (16 ounce) package california-blend frozen vegetables, thawed
• 1 cup italian dressing, zesty
• 1/4 cup fresh parmesan cheese
• reserved pasta water

Recipe

• 1 break spaghetti in half and cook just to al dente according to package directions. before draining, reserve about a cup of the cooking water.
• 2 meanwhile, in a large skillet coated with nonstick spray over medium-high heat, saute onion and mushrooms until golden.
• 3 sprinkle chicken with pepper and italian seasoning. add to skillet and cook just until browned, 3 to 4 minutes.
• 4 add thawed vegetables, cover, and reduce heat to medium-low. cook 5-7 minutes or until vegetables are tender-crisp.
• 5 stir in pasta, dressing and cheese. cook until warmed through.
• 6 if mixture becomes dry, gradually add reserved water as needed.

Calabrian Pizza (single Layer)

Total Time: 1 hr 10 mins Preparation Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 (6 1/2 ounce) package pizza crust mix
• 4 tablespoons olive oil, extra virgin
• extra olive oil
• 2 garlic cloves, crushed
• 1 red bell pepper, chopped small
• 1 yellow bell pepper, chopped small
• 1/2 cup ricotta cheese
• 1/2 cup tomato sauce
• 2 hard-boiled eggs, thinly sliced
• 1 tablespoon italian seasoning
• 4 ounces salami, chopped
• 6 ounces mozzarella cheese, grated
• salt
• black pepper

Recipe

• 1 preheat oven to 350 degrees.
• 2 make the pizza crust as directed on the package. grease a pizza pan or cookie sheet with a little olive oil. roll the pizza crust dough out to fit the pan.
• 3 in a skillet, saute the bell peppers in the 4 tablespoons olive oil until they are tender. add the garlic and saute another 30 seconds. set aside.
• 4 season the pizza crust dough with the salt and pepper. spread the ricotta all over the dough. then add the tomato sauce, eggs, italian seasoning, and the bell pepper mixture. put chopped salami on top, then the grated mozzarella.
• 5 let the pizza rise about 30 minutes.
• 6 prick the pizza with a fork about 20 times. cook 35-40 minutes. serve hot.

Eggplant Brunch Scramble

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 eggplants
• 1 tablespoon garlic powder
• 4 tablespoons salt
• water, to cover eggplant in a gallon size zip locked baggie
• 1 cup plain flour
• 1/4 cup canola oil
• 1 dozen egg
• salt and pepper
• salsa (to go latin)
• lamb gravy and sauted onion (taste like egg foo young)

Recipe

• 1 peel and slice eggplant into 1 inch slices.
• 2 place in zip locked bag and add.
• 3 water to cover,salt and garlic powder
• 4 close and place in fridge for 3 hours or overnight.
• 5 when ready, drain eggplant, dry each slice (this is important),.
• 6 dredge in flour (self rising or plain).
• 7 place each slice in hot oil in a cast iron skillet and brown to perfection on each side.
• 8 do in batches.
• 9 hint: if adding more oil, give it time to get hot again before adding more slices. this will allow your eggplant to get brown not soggy!
• 10 put browned eggplant on cookie sheet in oven on 400 for about 15 minutes
• 11 whip 1 dozen large eggs in large bowl. add salt and pepper sparingly(remember there is salt on the eggplant)
• 12 pour 1/2 into the oiled iron skillet on med heat, let eggs set. turn stove down to low.
• 13 then add slices of eggplant to eggs (in two batches) it will look like a big daisy.
• 14 then turn over in skillet and finish eggs till set again. don't overcook eggs!
• 15 serve on a warm platter with options of either salsa or lamb gravy and sauted onions.

Crab Crostini

Total Time: 17 mins Preparation Time: 10 mins Cook Time: 7 mins

Ingredients

• 8 ounces crabmeat
• 1/2 cup red bell pepper, diced
• 8 teaspoons cream cheese
• 2 tablespoons parsley, fresh chopped
• 1 tablespoon chives, fresh chopped
• 1 tablespoon lime juice
• 1 tablespoon dijon mustard
• 2 teaspoons parmesan cheese
• 5 drops hot pepper sauce
• 16 slices italian bread

Recipe

• 1 preheat broiler and line pan with foil.
• 2 mix stuff.
• 3 spread on bread.
• 4 broil.

All Around Marinade

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 2
• 1 (18 ounce) bottle italian dressing
• 1/2 cup rice vinegar (i like to use the flavored rice vinegar or a can of beer. i have used guinness, miller high life, an)
• 1 tablespoon mrs. dash seasoning mix, blend (you can use any of the flavors i have used most of them, whichever your prefer)
• 1/4-1/2 cup brown sugar (alter to your taste less is bitter more is sweeter )
• 1 -2 tablespoon worcestershire sauce
• 1 -2 tablespoon soy sauce
• 1 tablespoon fresh ground pepper (optional)
• 2 tablespoons jalapeno juice (optional, matt and i like spicy food)

Recipe

• 1 mix all of the ingredients together and marinade meat in it for a few hours
• 2 i use a 1 gallon ziplock bag but you can use a bowl or a pan or whatever you like -- i personally like to make the marinade in the morning and let it marinade all day long -- the longer it marinades the more tender and flavorful the meat is --
• 3 cook meat as desired:.
• 4 bake - i suggest baking it for the majority of the time to keep the meat from drying out, and putting it on a different pan for the last few minutes without the juices to sear it and get a glazed effect.
• 5 grill - i would suggest brushing the marinade onto the meat while grilling to keep the meat from drying out to much.

Chicken Mushroom Piccata

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 large boneless skinless chicken breast halves
• salt and pepper
• 1 cup mixed dried mushroom, chopped fine (can be done in food processer)
• 3 1/2 tablespoons all-purpose flour, divided
• 2 eggs
• 1/4 cup olive oil
• 2 1/2 tablespoons unsalted butter
• 1 garlic clove, minced
• 1 (14 ounce) can chicken broth
• 1 grated lemon, zest of
• 1/4 cup fresh lemon juice
• 2 tablespoons small capers

Recipe

• 1 preheat oven to 350 degrees.
• 2 cut each piece of chicken in half. pound chicken to a uniform thickness of 3/8 inch; set aside.
• 3 mix dried mushroom pieces and 1 tablespoon flour in a shallow dish. in another shallow dish, beat eggs to a slight froth.
• 4 season with salt and pepper the chicken pices. lightly coat each piece of chicken with egg, then dip into mushroom mixture, patting mushrooms into place, coating lightly. stack chicken on a plate, separating the pieces with waxed paper.
• 5 reserve the remaining dried mushroom mixture to use in the sauce.
• 6 heat oil in an 8- or 10-inch nonstick skillet over high heat. when a pinch of flour sizzles in the oil, add chicken, in batches if necessary; cook for 2 minutes on each side. arrange chicken in an 11-by-14-inch baking dish. place dish in oven; bake for 12 minutes or until done.
• 7 meanwhile, return skillet to the stove. add butter and melt over medium-high heat. stir in remaining mushroom mix, remaining 2 1/2 tablespoons flour and garlic. cook, stirring constantly, until golden brown. reduce heat to medium; slowly stir in broth. stir in lemon zest and juice; cook, stirring, until thickened, about 2 minutes. remove from heat; stir in capers. set aside and keep warm.
• 8 when chicken is done, arrange on serving plates; top with sauce.

Calico Chicken And Dumplings

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 large chicken, cut into pieces,visible fat removed
• 2 stalks celery, sliced,leafy part too
• 1 large onion, chopped
• 2 parsnips, peeled and sliced (optional)
• 1/2-1 teaspoon seasoning salt (i like lawrys)
• 1/2 cup minced italian parsley
• 2 cups frozen mixed vegetables (i like the kind with peas, beans, carrots, and small lima beans)
• 2 tablespoons flour
• water, to cover an inch
• 1 3/4 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons minced parsley
• 2 tablespoons minced chives or 2 tablespoons green onions or 2 tablespoons regular onions
• 1/4 teaspoon dried thyme (optional)
• 1/4 teaspoon dried marjoram (optional)
• 2/3 cup milk
• 1 egg

Recipe

• 1 place chicken, celery, onion, parsley, parsnips in a large dutch oven and cover with water.
• 2 bring to a boil and lower heat to medium low, just hot enough to maintain a slow simmer.
• 3 when chicken is tender, remove the chicken to a bowl.
• 4 whisk the flour into about 1/2 cup of the chicken broth from the pot.
• 5 when smooth, return to the pot, stir and heat to thicken.
• 6 add seasoning salt to your taste.
• 7 when the gravy tastes just right, return the chicken and add the frozen vegetables to the pot.
• 8 prepare the dumplings: sift flour, baking powder, and salt together.
• 9 stir in parsley, chives; thyme and marjoram if you're using them.
• 10 beat the milk and egg together and add to the dry ingredients.
• 11 stir with a fork just until mixed.
• 12 don't beat or handle too much.
• 13 bring chicken and gravy to a simmer.
• 14 drop heaping tablespoons of the dumpling batter all over the surface of the stew.
• 15 replace cover and steam for about 10 minutes.
• 16 if you have more batter than you have room, make a second batch.
• 17 don't overcrowd the dumplings.

Eggplant Beef Lasagna

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 4 medium eggplants, peeled (my preference but leave peel on if you like it)
• 2 tablespoons olive oil
• 1 1/4 lbs ground beef
• 16 ounces ricotta cheese
• 8 ounces shredded mozzarella cheese
• 4 ounces shredded parmesan cheese
• 15 1/4 ounces crushed tomatoes
• 8 ounces tomato sauce
• 4 ounces chopped garlic
• 8 ounces chopped onions
• 2 teaspoons italian seasoning
• 1 teaspoon all purpose greek seasoning
• salt or pepper

Recipe

• 1 heat oven to 400 degrees, slice eggplant into ½ inch slices, coat with olive oil salt and pepper. lie flat on cookie sheet and bake until tender (about 15 minutes).
• 2 in small saucepan, sauté onion and garlic until tender. add can crushed tomatoes with 1 tsp italian seasoning. simmer for about 10 minutes.
• 3 brown ground beef with 1 tsp greek seasoning, 1tsp italian seasoning, add tomato sauce and stir through. adjust with salt if needed.
• 4 reduce oven to 350 degrees. in 9x9 pyrex casserole dish, put layer of crushed tomato mixture and spread around on bottom, add layer of cooked eggplant, spread layer of ricotta cheese, add layer of beef, layer of mozzarella, and repeat all layers, ending with the layer of crushed tomatoes, topped by the parmesan cheese. put in oven for 30 minutes until lightly browned on top. let set for about 15 minutes before slicing. delicious!

Crockpot Grinders

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 round loaf artisan italian bread
• 18 slices provolone cheese
• 18 slices ham
• 18 slices pepperoni
• 18 slices genoa salami
• 3/4 cup sweet pepper rings
• 1 onion, sliced
• olive oil
• oregano and basil

Recipe

• 1 slice bread 13 times, almost all the way through but leaving 1/2 inch space at the bottom. layer three slices of cheese and top with 3 slices each of mortadella, capicola, and salami. top with pepper rings and onions.
• 2 sprinkle with italian seasonings and repeat 5 times.
• 3 fold each bundle in half and tuck down between every other slice of bread to create 6 sandwiches. the sandwich may have "arched" its back, gently push down and wrap tightly in one then a second piece of heavy foil.
• 4 place in crockpot on top of a small aluminum foil pan or balls of foil, do not touch bottom of pan. pour in 1/4 cup of water (i never like to have a "dry" crockpot, it just seemed to make sense to me to have a little water in there), it does nothing for the sandwich since it is wrapped up so tightly in foil. cover and cook on low for 2-4 hours.
• 5 to serve cut each sandwich apart, drizzle the insides lightly with olive oil, and enjoy. makes six sandwiches with the center two being quite generous in size.

Chicken N Sausage Delicious

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 4 medium red potatoes, quartered
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 3 lbs chicken, cut up
• 1/2 lb hot italian sausage link, cut up
• 1/3 cup vegetable oil
• 1 teaspoon paprika
• 1/2 teaspoon pepper

Recipe

• 1 arrange potatoes in large shallow 3 quart casserole.
• 2 mix seasonings and sprinkle some on potatoes.
• 3 arrange chicken and sausage on top.
• 4 pour oil over mixture and sprinkle remaining seasonings.
• 5 cover and bake at 425* for 1 hour.
• 6 reduce heat to 375*; uncover and bake 15 minutes longer or until chicken and potatoes are well browned.

Cauliflower, Olive And Caper Salad Rinforzo

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon coarse salt
• 2 lbs cauliflower, washed and drained
• 3/4 cup oil-cured black olive, pitted (olives from gaeta)
• 1/3 cup capers, rinsed and dried
• 3/4 cup green olives, pitted
• 1/2 cup red pepper, packed in vinegar, rinsed, dried, and sliced into julienne strips
• black pepper, freshly ground, to taste
• 2 tablespoons lemon juice
• 1/2 cup extra virgin olive oil

Recipe

• 1 fill a large saucepan with water; add 1 tablespoon salt and bring to a boil.lower the cauliflower gently into the water.
• 2 simmer, covered, for about 15 minutes.
• 3 test; the cauliflower should be al dente, not overcooked.
• 4 drain, cool, and break into flowerets.
• 5 put the cauliflower in a large bowl and add the black olives, capers, green olives, red peppers, and pepper to taste.
• 6 mix together the lemon juice and olive oil and pour over the salad.
• 7 toss gently, being careful not to break the flowerets.
• 8 taste for salt and add more, if necessary.

Crockpot Chicken Yummy

Total Time: 7 hrs 2 mins Preparation Time: 2 mins Cook Time: 7 hrs

Ingredients

• Servings: 5
• 1 (19 g) envelope good seasons italian dressing
• 1 (8 ounce) can chicken broth
• 1 (8 ounce) can cream of mushroom soup
• 2 chicken breasts
• 4 ounces if cream cheese

Recipe

• 1 put it into the crock pot.
• 2 forget about it for 7 1/2 hours.
• 3 great with whole wheat spaghetti.

Crock-pot Ricotta

Total Time: 16 hrs Cook Time: 16 hrs

Ingredients

• 2 quarts 1% low-fat milk
• 1 quart goat's milk
• 1/2 cup lemon juice or 1/2 cup apple cider vinegar or 1/2 cup vinegar

Recipe

• 1 combine milks in crockpot. turn on low and add acid agent. stir well. cook six to eight hours (the longer cooking time will start to add a bit of color to the cheese); it is very subjective and dependent on your crockpot, so watch carefully. the curd should be solid, and it should have a good cooked-milk smell.
• 2 turn off the crockpot and wrap the whole thing in several layers of towels. let stand undisturbed for another 6-8 hours. line a colander or mesh strainer with damp paper towels or damp cheesecloth. spoon the curd into the colander and let drain; you can reserve the whey for various purposes (roses love it) or discard it. don't rush the draining if you want a thick, soft cheese.
• 3 pack into containers; you can stir in flavorings or salt before packing if so desired. it will stay fresh for about 4 days, up to 7 days in a very cold refrigerator.

Creamy Crock Pot Chicken

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 1 (1 ounce) package italian salad dressing mix
• 8 ounces sliced mushrooms
• 4 boneless skinless chicken breasts
• 1 (10 ounce) can cream of mushroom soup
• 1 cup sour cream

Recipe

• 1 place chicken breasts on bottom of crock pot.
• 2 combine dry italian dressing mix, mushrooms, and cream of mushroom soup.
• 3 pour mixture over chicken.
• 4 cover and cook for 6-8 hours on low.
• 5 mix in sour cream and serve over noodles or rice.

Baked Omelets

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 eggs, separated
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon onion, grated
• 3 tablespoons flour
• 2 tablespoons italian seasoning
• 1/2 cup cooked meat and vegetables (suggested what you have on hand or sausage, ham, mushrooms, chopped green onions, etc)
• cheese, for topping (suggested what you have on hand or cheddar, parmesan or american)
• 2 tablespoons olive oil
• 8 ounces cherry tomatoes, diced
• 1 tablespoon italian seasoning
• 1 garlic clove, minced
• 1 teaspoon salt
• 1 teaspoon pepper

Recipe

• 1 preheat oven to 350- degrees f.
• 2 spray two 8-inch round cake pans with pam or grease pans. place pans in oven to heat.
• 3 in a large bowl beat together egg whites and 3/4 teaspoons of the salt until peaks form. do not overbeat!
• 4 in another bowl mix the egg yolks, remaining salt (1/4 tsp), pepper, onion, flour and italian seasoning until mixture is thick and blended. fold in egg whites.
• 5 spread mixture in hot pans and bake for 15 minutes or until done by having a knife inserted in center come out clean.
• 6 use a knife to loosen the omelets from sides of the pans. invert layers onto serving plates. cut omelets into wedges and cover with foil to keep warm.
• 7 to make tomato topping: heat oil in skillet over medium high heat and then add remaining ingredients, cook stirring for 4-10 minutes.
• 8 in a separate skillet add 1/2 teaspoon oil to pan over low heat adn add 2-3 tablespoons of the tomato topping per serving to the skillet and heat for a few minutes over and stir in vegi and meat topping selections. spoon over omelet selections and then sprinkle with cheese.

Crocket Pot Lasagna

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• Servings: 8
• 1 lb ground beef or 1 lb turkey
• 1 lb ground italian sausage
• 1 medium onion, diced (optional)
• 1 small green pepper, diced (optional)
• 4 ounces mixed mushrooms, diced (optional)
• 4 garlic cloves, chopped (optional)
• italian seasoning, salt, pepper
• 4 cups mozzarella cheese
• 1 (16 ounce) container small curd cottage cheese (small container) or 1 (16 ounce) container ricotta cheese (small container)
• 2 (24 ounce) jars spaghetti sauce
• 8 uncooked lasagna noodles (dreamfield's)

Recipe

• 1 brown the meat along with the onions and garlic along with seasonings, drain off the fat.
• 2 spray a large, oval-shaped crock pot with non-stick spray – better yet, use a crock pot liner for easier cleanup.
• 3 put a small bit of spaghetti sauce in the crock pot – just enough to lightly cover the bottom.
• 4 then, place in 4 of the uncooked lasagna noodles. breaking them up, as necessary.
• 5 layer on half of the ground meat.
• 6 now, pour on a jar of the spaghetti sauce – i also recommend adding some salt and pepper to this sauce layer to cook inches but this is up to you and depends on what sauce you’re using.
• 7 then dollop on half of the cottage cheese or ricotta.
• 8 put on 2 cups of the mozzarella.
• 9 now, repeat the layers: noodles, meat, cottage/ricotta and mozzarella.
• 10 put crock pot on medium for 4-5 hours, if your crock pot does not have medium, then 3 hours on high, 1 on low.

Crockpot Beef-mushroom Ragu

Total Time: 360 hrs 25 mins Preparation Time: 25 mins Cook Time: 360 hrs

Ingredients

• Servings: 4
• 1 1/2 ounces dried porcini mushrooms
• 2 cups hot water
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 medium celery ribs, chopped
• 8 ounces fresh mushrooms, sliced
• 3 garlic cloves, minced
• 1 lb ground chuck
• 3 sweet italian sausage links
• hot freshly cooked spaghetti

Recipe

• 1 in a bowl, combine the dried porcini mushrooms and hot water. allow to stand 20 minutes.
• 2 meanwhile, add butter and olive oil to a large skillet. when hot and melted, add the chopped onion, carrots, celery, and fresh mushrooms. saute until softened. add garlic. add the ground beef and the sausages. stir frequently, breaking up the meats.
• 3 dump all into a crockpot. add the reconstituted porcini mushroom and also the mushroom soaking liquid, being careful not to add any sand that may be at the bottom of the soaking liquid. salt and pepper to taste.
• 4 cover crockpot and cook on lo heat for 4-6 hours.
• 5 serve over hot cooked pasta. you may want to top this with shaved parmesan cheese.

Cauliflower Au Gratin

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 1 onion
• 1 garlic clove
• 1 tablespoon olive oil
• 1 (28 ounce) can diced tomatoes
• 1/2 teaspoon italian spices
• 1/4 teaspoon pepper
• 1 medium cauliflower
• 1/2 cup feta cheese, crumbled
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup fresh parsley

Recipe

• 1 cook 1 thinly sliced onion and 1 large minced garlic clove in 1 tbsp olive oil until softened, about 3 minutes.
• 2 add 28-oz can drained diced tomatoes, save juice for later, italian seasonings and pepper.
• 3 when bubbly, add cauliflower, cut into bite-size pieces.
• 4 cook, covered and stirring occasionally, until cauliflower is almost cooked, 8 - 10 minutes.
• 5 preheat broiler.
• 6 spoon mixture, including juice, into an 8 inch baking dish. sprinkle with feta and mozzarella.
• 7 broil until golden 6 - 8 minutes.
• 8 sprinkle with 1/4 cup finely chopped parsley.

Crab Salad Sandwiches

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 1 package imitation crabmeat, shredded
• 1 red bell pepper, diced
• 2 stalks celery, diced
• 1/4 cup mayonnaise
• 1/4 cup zesty italian salad dressing
• 1/8 teaspoon fresh cracked pepper
• salt
• 4 leaves iceberg lettuce
• 8 slices of toasted bread

Recipe

• 1 mix first seven ingredients.
• 2 lay one lettuce leaf each on four pieces of toast.
• 3 scoop filling on top of lettuce and place other piece of toast on top.
• 4 slice sandwich in the middle and serve.

Creamy Greek Style Pasta Salad

Total Time: 2 hrs 12 mins Preparation Time: 12 mins Cook Time: 2 hrs

Ingredients

• 12 ounces dry pasta (tri-color rotini)
• 1 (14 ounce) jar alfredo sauce
• 1/4 cup vinegar (i used wine vinegar)
• 2 teaspoons italian seasoning
• 2 cups fresh spinach
• 2 cups tomatoes (chopped)
• 1 bell pepper (any color, chopped)
• 1 cup olive (any type, i used black)
• 6 ounces feta (i used tomato basil flavor)

Recipe

• 1 cook pasta and cool.
• 2 prepare vegetable while pasta cooks.
• 3 mix alfredo sauce, vinegar, italian seasoning together.
• 4 add everything to the cooled pasta.
• 5 chill before serving.

Basil Pesto Stuffed Chicken Breasts With Sun-dried Tomato Cream

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 4 slices prosciutto
• 1/4 cup pesto sauce
• 2 tablespoons lemon juice
• 1 1/2 garlic cloves, chopped
• fresh ground black pepper
• 1/8 cup olive oil
• 1/2 cup fresh basil, with stems removed
• 1 garlic clove
• 1/4 cup pine nuts, toasted
• 1/8 teaspoon ground black pepper
• 1/2 cup freshly grated parmesan cheese
• 1/8 cup olive oil
• 1/4 cup chopped shallot
• 2 tablespoons butter
• 1/3 cup dry wine (i prefer sauvignon blanc or reisling)
• 1 1/2 cups heavy cream
• 1/4 cup shredded fresh basil
• 1/8 cup sun-dried tomato packed in oil, drained
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch, mixed with equal amount of water

Recipe

• 1 for pesto, wash basil and remove stems. in food processor mix basil, garlic, pine nuts, pepper and parmesan. blend until smooth and slowly add oil.
• 2 pound chicken breasts to 1/4 inch thickness. place one slice prosciutto and 1 t. pesto on chicken breast. tuck in ends and roll jelly style. secure with toothpicks.
• 3 drizzle with 2 t. lemon juice, chopped garlic and olive oil. you may either grill these or bake at 350 for 30 minute.
• 4 while breasts are cooking make basil cream.
• 5 sauté shallots in butter. add wine and bring to a boil.
• 6 cook until liquid is reduced to 1/4 cup add cream and return to boil. cook 8- 10 minute or until sauce is reduced to 1 cup.
• 7 whisk continually, add tomatoes and cook 2 minute whisk in basil and lemon.
• 8 cook until heated thoroughly. to thicken sauce add cornstarch mixture slowly.
• 9 remove toothpick and cut the chicken breasts in slices to show off the center. drizzle the chicken with sauce.
• 10 **serve this with your choice of pasta and dbl the sauce, or when it's just dereck and i, i only make 2 chicken breasts and there is enough sauce for our pasta.

Creamy Green Beans (1 Ww Point)

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1 lb green beans, fresh, frozen, canned or 1 lb italian cut green beans
• 1/2 teaspoon seasoning salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon butter, cut into small cubes
• 2 tablespoons heavy cream
• 2 teaspoons dry alfredo sauce mix, such as mccormick's

Recipe

• 1 put frozen green beans in crock pot with salt and pepper; dot with butter.
• 2 cover and cook on low for 2 hours.
• 3 add cream and dry alfredo sauce mix and cook for 30 to 45 minutes longer.
• 4 stove top method:.
• 5 add all ingredients and heat until heated through and the sauce thickens.

Calamari With Preserved Lemon By Mean Chef

Total Time: 16 mins Preparation Time: 15 mins Cook Time: 1 min

Ingredients

• Servings: 2
• 1 lb calamari, cut in rings
• 1/2 cup flour
• salt and black pepper
• cayenne pepper
• 1/4 cup italian parsley, chopped
• 4 preserved lemons, small dice (more or less)

Recipe

• 1 mix together flour,salt, black pepper and cayenne.
• 2 dredge calamari in flour mixture, bounce in a large strainer to get off excess.
• 3 deep fry calamari about 1 minute.
• 4 drain on paper towels.
• 5 toss calamari with parsley and preserved lemon.
• 6 add more salt if desired.

Broccoli-mascarpone Soup

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 1 1/2 cups shallots, sliced, about 6 large
• 1 1/2 lbs broccoli florets, cut into 1 inch pieces
• 6 cups low sodium chicken broth
• 12 ounces mascarpone cheese, 1 1/2 cups, divided (italian cream cheese)
• 1/4 teaspoon cayenne pepper
• 3 tablespoons fresh chives, chopped
• salt

Recipe

• 1 heat oil in large pot over medium heat.
• 2 add shallots; sauté 3 minutes.
• 3 add broccoli; sauté 1 minutes.
• 4 add broth; bring to a boil.
• 5 reduce heat to medium-low and cover; simmer until vegetables are tender, about 10 minutes.
• 6 cool slightly.
• 7 working in batches, transfer soup to blender; puree until smooth.
• 8 return to pot.
• 9 reserve 1/4 cup mascarpone in a small bowl; cover and chill.
• 10 whisk 1 1/4 cups mascarpone and cayenne pepper to soup.
• 11 season with salt. (up to here can be done 1 day ahead-see note in description).
• 12 garnish with reserved mascarpone.
• 13 sprinkle with chopped chives and serve.

Calamonicia Minestrone

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 cup dried kidney beans or 1 cup navy beans
• 3 tablespoons olive oil
• 1 garlic clove, chopped
• 1 large onion, chopped
• 1 cup canned tomato
• 1 cup shelled peas
• 1 cup shelled fava beans
• 1 tablespoon chopped parsley
• 1 celery, chopped
• 1 carrot, diced
• 1 cup diced raw potatoes
• 2 quarts soup stock
• salt & pepper
• 1/2 lb spaghetti, cut into 1/2 inch pieces or 1 cup incooked rice

Recipe

• 1 soak dried beans overnight.
• 2 drain.
• 3 pour oil into soup pot.
• 4 add garlic, onion, & vegetables.
• 5 cover pot & simmer 15 minutes, stirring often.
• 6 add soaked beans, soup stock, & seasonings.
• 7 cover & simmer until beans are tender, about 1 1/4 hours.
• 8 add spaghetti or rice, & simmer 15 minutes longer, stirring occasionally.
• 9 serve hot with freshly grated parmesan cheese.

Crockpot Italian Chicken-lentil Soup

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

• Servings: 6
• 1 lb boneless skinless chicken thighs
• 1 medium onion, chopped (1/2 cup)
• 1 medium zucchini, chopped (2 cups)
• 4 medium carrots, sliced (2 cups)
• 1 cup dried lentils, sorted and rinsed (8 oz)
• 4 1/2 cups progresso reduced-sodium chicken broth
• 1/4 teaspoon pepper
• 1 cup sliced mushrooms (3 oz)
• 1 (28 ounce) can diced tomatoes, undrained
• 1/4 cup chopped fresh basil or 1 tablespoon dried basil leaves
• shredded parmesan cheese, if desired

Recipe

• 1 remove fat from chicken. in 3 1/2- to 6-quart slow cooker, mix remaining ingredients except mushrooms, tomatoes, basil and cheese. add chicken.
• 2 cover and cook on low heat setting 5 to 6 hours.
• 3 remove chicken from cooker; place on cutting board. use 2 forks to pull chicken into shreds. return chicken to cooker. stir in mushrooms and tomatoes. cover and cook on low heat setting about 15 minutes or until heated through. sprinkle with basil. serve with cheese.

Basil Pesto Genoese

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 ounce fresh basil leaf (don't try subbing with dried)
• 1/2 cup extra virgin olive oil
• 2 tablespoons pine nuts
• 2 garlic cloves
• 2 teaspoons salt
• 1/2 cup parmigiano-reggiano cheese, grated
• 2 tablespoons pecorino romano cheese, grated
• 3 tablespoons butter, room temperature
• 1 tablespoon salt
• 16 ounces pasta, your choice (tubular not recommended)

Recipe

• 1 put the basil leaves, olive oil, pine nuts, garlic, and 2 teaspoon of salt into a food processor or blender, processing until fine and almost creamy.
• 2 add the olive oil slowly and mix well in sauce.
• 3 transfer the mixture to a large bowl and stir in the two grated cheeses.
• 4 meanwhile, bring 4 quarts of water to a boil in a large pot. add 1 tablespoon of salt and the pasta, stir well and cook until "al dente".
• 5 drain all but 2 t hot water and toss with the sauce and the butter.

Chicken Noodle Soup

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 1 broiler-fryer chicken, cut up
• 3 1/2 quarts water
• 1 onion, peeled and diced
• 1 1/2-2 teaspoons italian seasoning
• 1 teaspoon lemon-pepper seasoning
• 3 garlic cloves, minced
• 4 bay leaves
• 3 chicken bouillon cubes
• kosher salt & freshly ground black pepper
• 2 cups sliced carrots
• 2 cups sliced celery, with leafy green tops
• 2 1/2 cups uncooked egg noodles (i just buy the bag)
• 1 cup sliced mushrooms
• 3 tablespoons chopped fresh parsley leaves
• 1/3 cup cooking sherry
• 2 teaspoons chopped fresh rosemary leaves (or 1/2 tsp. dried)
• seasoning salt
• fresh ground black pepper

Recipe

• 1 for the stock: add all ingredients to a soup pot. cook until chicken is tender, about 35 to 45 minutes. remove chicken from pot and set aside to cool. remove and discard bay leaves and onion. you should have approximately 3 quarts of stock. when chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. set chicken aside.
• 2 for the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. add celery and continue to cook for 5 to 10 minutes. add egg noodles and cook according to directions on package. when noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. cook for another 2 minutes. adjust seasoning, if needed, by adding seasoning salt and pepper. simmer for 10 minutes and serve.

Basil Pesto Minestrone With Sweet Italian Sausage

Total Time: 55 mins Cook Time: 55 mins

Ingredients

• Servings: 16
• 9 tablespoons vegetable oil
• 2 cups red onions, diced
• 1 1/2 cups zucchini, diced
• 1 (14 ounce) can italian cut green beans, drained
• 2 stalks celery, chopped
• 6 garlic cloves, minced
• 8 cups chicken stock
• 4 large carrots, chopped
• 1 (14 ounce) can red kidney beans, drained
• 1 (14 ounce) can great northern beans, drained
• 1 (14 ounce) can diced tomatoes
• 1 (8 ounce) can tomato sauce
• 4 cups water
• 3 bay leaves
• 1 tablespoon dried oregano
• 1 tablespoon italian seasoning
• 1 (10 ounce) box frozen spinach, thawed
• 1 1/2 cups small shell pasta
• 1/2 cup red wine
• 1 inch piece of rind for parmigiano-reggiano cheese
• 1 lb italian turkey sausage
• 2 cups basil pesto

Recipe

• 1 bring large soup pan to high heat and add oil. saute onions, zucchini, celery, carrots, and bay leaves until onions are translucent.
• 2 add stock, tomatoes, beans, basil, oregano, italian seasoning, salt + pepper to taste, water, green beans, parmesan rind, and garlic. bring to boil and then reduce heat to simmer for 25 minutes.
• 3 while soup is simmering cook sausage on charcoal/gas grill with a hunk of smoking wood (if available).
• 4 add pasta,spinach, and water and simmer for 25 minutes longer.
• 5 when sausage is finished cooking, chop it into small chunks.
• 6 add red wine and sausage and cook for 5 minutes longer.
• 7 serve each bowl with about 1 teaspoon of basil pesto. sprinkle freshly grated parmesan to taste. have extra virgin olive oil at table to drizzle in soup.

Chicken Noodle Soup With Fresh Herbs

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 onion, diced fine
• 4 stalks celery, chopped
• 4 carrots, chopped
• 3/4 teaspoon fresh rosemary, chopped fine
• 3/4 teaspoon fresh tarragon, chopped fine
• 3/4 teaspoon fresh thyme, chopped fine
• 3/4 teaspoon flat-leaf italian parsley, chopped fine
• 2 quarts homemade chicken stock (or 2 quarts of low-fat, low sodium chicken broth)
• 1 1/2 cups cooked boneless skinless chicken breasts, cubed
• 8 -10 ounces egg noodles
• salt and pepper

Recipe

• 1 in a large skillet over medium heat, cook onions in oil until translucent.
• 2 stir in celery, carrots, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are halfway cooked.
• 3 transfer vegetable mixture to a large pot and pour in chicken broth.
• 4 simmer over low heat, covered, for 30 minutes.
• 5 stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. season with salt and pepper.

Crockpot Chicken Lasagna

Total Time: 5 hrs 15 mins Preparation Time: 15 mins Cook Time: 5 hrs

Ingredients

• Servings: 10
• 1 lb ground skinless chicken breast
• 1/2 cup onion, chopped
• 30 ounces italian-style tomato sauce
• 15 ounces no-salt-added tomato sauce
• 2 teaspoons basil
• 1 teaspoon pizza seasoning
• 8 ounces mozzarella cheese, shredded
• 15 ounces fat-free cottage cheese
• 1/2 cup parmesan cheese
• 15 lasagna noodles, uncooked

Recipe

• 1 in a large skillet, cook chicken and onions until chicken is no longer pink. add tomato sauce, basil, and pizza seasoning. mix well and set aside.
• 2 in a bowl, combine 1 cup mozzarella cheese, cottage cheese, and parmesan cheese. (refrigerate remaining mozzarella cheese until lasagna cooks).
• 3 spread 1/4 chicken mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. spread with half the cheese mixture and 1/4 of the chicken mixture. top with 5 noodles remaining cheese mixture and 1/4 chicken mixture.
• 4 top with remaining 5 noodles and remaining chicken mixture. cover and cook on low heat for 5 hours, or until noodles are done. sprinkle top of lasagna with remaining mozzarella cheese. cover and let stand for 10 minutes before serving.

Crockpot Italian Roast

Total Time: 5 hrs 15 mins Preparation Time: 15 mins Cook Time: 5 hrs

Ingredients

• Servings: 4
• 8 ounces tomato paste (1 can)
• 4 teaspoons minced garlic
• 2 ounces onion soup mix (2 packets)
• 1 tablespoon fresh oregano
• 1 tablespoon fresh thyme
• 2 teaspoons salt
• 2 teaspoons pepper
• 4 lbs chuck roast
• 30 ounces diced tomatoes (2 cans)
• 2 onions, chopped
• 6 carrots, chopped
• 3 potatoes, peeled and chopped
• 2 celery ribs, sliced
• 4 bay leaves

Recipe

• 1 mix all your ingredients together - except the garlic - and add them to the slow cooker.
• 2 rub the roast with garlic, then add it to the mixture in the slow cooker and thoroughly coat the roast with the mixture.
• 3 cook for 10 hours on low or 5 hours on high, then serve.
• 4 be sure you take out the bay leaves before serving and eating.

Basil Pesto Farfalle W/roasted Pine Nuts

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 lb farfalle pasta (bow tie)
• 4 cups parmesan cheese, shredded
• 1 cup fresh basil, chopped
• 2 tablespoons garlic, minced
• 1/2 cup olive oil
• 3 ounces pine nuts
• salt

Recipe

• 1 boil farfalle according to instructions. al dente works the best.
• 2 meanwhile: add 2 cups parmesan cheese, 2 packages fresh basil, garlic, salt, and 1/2-package pine nuts in food processor.
• 3 slowly pour the olive oil while blending all ingredients together.
• 4 set aside.
• 5 toast the remaining pine nuts in a splash of olive oil until golden brown.
• 6 set aside.
• 7 rinse pasta.
• 8 stir in the cheese/basil mixture.
• 9 blend in the remaining 2 cups parmesan and the toasted pine nuts.
• 10 serve warm or cold.

Creamy Garlic Red Potato Salad

Total Time: 3 hrs 5 mins Preparation Time: 2 hrs 30 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 8 medium red potatoes
• 5 cloves garlic
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper, freshly ground
• 1/2 cup red onion, chopped
• 3 stalks celery, chopped
• 1 1/2 cups mayonnaise
• 2 tablespoons dijon mustard
• 1/4 cup italian parsley, chopped
• 1 envelope lipton savory herb with garlic soup mix

Recipe

• 1 place the potatoes and garlic in a saucepan with water to cover.
• 2 bring to a boil and let the potatoes cook until they are tender, about 25-35 minutes.
• 3 drain the potatoes, saving the garlic cloves when the potatoes are cool, cut them into bite size pieces and place in a large mixing bowl.
• 4 season them with the salt and pepper, add the onion and celery, and toss to combine.
• 5 in a medium mixing bowl, mash the boiled garlic cloves, add the mayonnaise, mustard, parsley, and soup mix, and whisk to blend.
• 6 pour the dressing over the potatoes and toss the salad until the potatoes are evenly coated.
• 7 cover the bowl tightly and refrigerate the salad for at least 2 hours for up to 24 hours.

Chicken Noodle Bowl

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 ounces spaghetti, cooked
• 3 cups broccoli florets
• 3 medium carrots, chopped
• 2 teaspoons vegetable oil
• 1 lb chicken breast, cubed
• 1/4 cup italian salad dressing
• 1/4 cup teriyaki sauce
• 1 teaspoon ground ginger

Recipe

• 1 heat oil and brown chicken.
• 2 stir in dressing, teriyaki, and ginger.
• 3 add vegetables and cook until sauce thickens.
• 4 toss meat and veggie mixture with pasta.

Chicken Nibbles Parmesan

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (12 1/2 ounce) package frozen chicken nuggets
• 1/3 cup grated parmesan cheese
• 1 (26 1/2 ounce) jar spaghetti sauce
• 1 cup mozzarella cheese, shredded
• 1 teaspoon italian seasoning

Recipe

• 1 place chicken nuggets in a greased 11 x 7 x 2-inch baking dish; sprinkle with parmesan cheese. top with spaghetti sauce, mozzarella cheese and italian seasoning. cover and bake at 350 degrees for 30 to 35 minutes or until chicken is heated through and cheese is melted.