Total Time: 35 mins
Preparation Time: 10 mins
Cook Time: 25 mins
Ingredients
- Servings: 4
- 4 cups chicken stock (i make my own to control sodium)
- 1 lb hot italian chicken sausage (or sweet if you prefer)
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (15 1/2 ounce) can great northern beans, drained and rinsed
- 1 (15 1/2 ounce) can garbanzo beans, drained and rinsed (chickpeas)
- 1 (10 ounce) package frozen spinach
- 2 tablespoons olive oil
- salt & pepper, to taste
- parmesan cheese (optional)
Recipe
- 1 remove casings from sausages.
- 2 in a large sauce pot heat olive oil.
- 3 add sausage, crumble and cook until no longer pink, drain.
- 4 in the same pot, add chichen stock and tomatoes.
- 5 bring to a boil, then simmer, covered, for 10 minutes.
- 6 drain spinach and squeeze out excess water.
- 7 add beans and spinach, cover and simmer an additional 15 minutes.
- 8 salt and pepper to taste.
- 9 garnish with parmesan cheese.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
- Servings: 4
- 3/4 cup wisconsin fontina cheese, shredded
- 1/4 cup about 2 ounces wisconsin parmesan cheese, grated
- 1/3 cup prepared pesto sauce
- 1/2 teaspoon italian seasoning
- 1 green onion, thinly sliced
- 2 slices bacon, fried crisp, diced
- salt and pepper
- 8 chicken thighs, bone-in with skin (about 2 pounds)
Recipe
- 1 preheat oven to 375°f
- 2 in medium bowl, combine all ingredients except chicken; mix well. spread mixture under skin of each thigh and secure skin with toothpicks. season exterior of skin with additional salt, pepper and italian seasoning, if desired.
- 3 bake on rimmed baking sheet 25 to 30 minutes or until skin is golden and juices run clear. let rest 5 minutes before removing toothpicks and serving.
Total Time: 7 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 7 hrs
Ingredients
- Servings: 6
- 3 lbs boneless skinless chicken thighs
- 1 large onion, sliced thin
- 2 (6 ounce) cans tomato paste
- 1 (14 ounce) can diced tomatoes
- 1 green pepper (feel free to substitute with red)
- 8 ounces sliced baby bella mushrooms (you could add more if you like)
- 6 chopped garlic cloves
- 3 teaspoons italian seasoning
- 3 tablespoons capers
- 10 stuffed green olives (chopped) or 10 black olives
- 2 teaspoons kosher salt ((or more to taste)
- 1 1/2 teaspoons crushed red peppers
- 1/2 cup dry wine (or cooking wine)
Recipe
- 1 lay sliced onions in bottom of crock pot. place chicken on top. in a large bowl, mix all other ingredients and pour over chicken. cook on low for 7 hours.
Total Time: 1 hr 30 mins
Preparation Time: 15 mins
Cook Time: 1 hr 15 mins
Ingredients
- Servings: 6
- 5 1/2 cups water
- 1 1/2 cups dry great northern beans
- 3 cloves garlic, minced
- 1 bay leaf
- 1/4 teaspoon ground allspice
- 2 cups chicken broth
- 1 tablespoon tomato paste
- 1 tablespoon water
- 1/4 lb italian sausage, cut into 1/2 ",pieces
- 1/2 teaspoon worcestershire sauce
- 1 lb sweet potato
- 3 green onions
- salt
- ground black pepper
Recipe
- 1 in a 4 qt saucepan, combine the beans, garlic, bay leaf, allspice, broth and 5 1/2 cups water.
- 2 cook, partially covered, until beans are tender, about 50 minutes.
- 3 discard bay leaf.
- 4 in a blender puree 1 cup cooked beans with 1 cup cooking liquid, and return to pan.
- 5 in a small bowl, stir together tomato paste and 1 tbs water and stir into beans with sausage and worcestershire sauce.
- 6 simmer soup, covered, for 15 minutes.
- 7 soup may be prepared up to this point 3 days ahead.
- 8 while soup is simmering, peel sweet potatoes and cut into 1/2" pieces.
- 9 steam until tender, about 10 minutes.
- 10 stir potatoes, 3 chopped scallions, and salt and pepper to taste into soup.
- 11 serve soup garnished with scallion greens.
Total Time: 10 mins
Preparation Time: 10 mins
Ingredients
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon black pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried rosemary
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 1 tablespoon garlic powder
- 1 tablespoon minced garlic clove
- 1 teaspoon salt
Recipe
- 1 grind together and put 1 tablespoon of mixture on plate.
- 2 pour extra virgin olive oil over and mix together with mixture.
- 3 dip warm french bread in the mixture.
Total Time: 6 hrs 20 mins
Preparation Time: 10 mins
Cook Time: 6 hrs 10 mins
Ingredients
- Servings: 6
- 2 tablespoons oil
- 6 -8 boneless chicken breasts
- salt and pepper
- italian seasoning, to taste
- 2 cups spaghetti sauce
- 1 bay leaf
- 1 garlic cloves, minced or 1 teaspoon garlic powder
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
Recipe
- 1 brown chicken in oil with a sprinkling of salt, pepper and italian seasoning.
- 2 mix spaghetti sauce, bay leaf and garlic and put in crockpot.
- 3 put chicken in sauce and cook on low 6 hours, until tender.
- 4 remove chicken and sauce to casserole dish.
- 5 sprinkle with mozzarella cheese and parmesn cheese.
- 6 heat in 350 degree oven until bubbly and cheese is melted (about 10 minutes).serve chicken with sauce over pasta or rice.
Total Time: 50 mins
Preparation Time: 15 mins
Cook Time: 35 mins
Ingredients
- Servings: 8
- 1 cup grated parmesan cheese
- 2 teaspoons italian seasoning
- 4 (4 1/2 ounce) cans refrigerated buttermilk biscuits
- 1/4 cup butter, melted
- 1/2 cup shredded mozzarella cheese (2 oz)
- 2 cups marinara sauce
Recipe
- 1 heat oven to 350°f
- 2 grease 12-cup fluted tube cake pan with shortening or spray with cooking spray.
- 3 in 1-gallon bag, mix parmesan cheese and italian seasoning.
- 4 separate dough into 24 biscuits; cut each into quarters.
- 5 place biscuit pieces in good sized plastic bag.
- 6 shake bag to coat dough.
- 7 place half of dough pieces in pan.
- 8 sprinkle mozzarella cheese over dough.
- 9 place remaining dough pieces in pan over cheese.
- 10 sprinkle any excess parmesan cheese mixture over dough.
- 11 pour melted butter over top.
- 12 bake 30 to 35 minutes or until golden brown.
- 13 place heatproof plate upside down over pan; turn plate and pan over. remove pan.
- 14 pull apart to serve with warm marinara sauce.
