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Big Beef Balls with Bucatini

Big Beef Balls with Bucatini

Big Beef Balls with Bucatini

Coarse salt

3/4 lb. bucatini (thick, hollow spaghetti)

1 lb. ground sirloin

6 garlic cloves, 2 minced, 4 chopped

1 egg

1/2-2/3 C. Italian-style bread crumbs

1/2 C. grated Parmigiano-Reggiano, plus some to pass at the table

1/4 tsp. ground allspice

coarse black pepper

3 T. extra-virgin olive oil (EVOO), plus some for drizzling

1 small to medium yellow onion, finely chopped

1/2 C. dry red wine

1 28oz can crushed tomatoes

1 8oz can tomato sauce

1/2 C. fresh flat-leaf parsley leaves, chopped

3 T. capers, drained and chopped

2 T. chopped fresh sage

1/4 lb. pancetta, chopped

12 cremini (baby portobello) mushroom caps, chopped

1/2 C. beef stock or broth

 

Heat a deep skillet over medium heat. Cook the onions in 1 T. of the EVOO for 5 minutes. Remove the onions and set them aside to cool. In a large bowl, mix the meat with half the onions, 3 cloves chopped garlic, the egg, bread crumbs, cheese, allspice, capers, sage, a handful of the chopped parsley, salt, pepper, and a healthy drizzle of EVOO. Score the meat into 4 sections and make 3 very large balls from each section. Arrange the 12 balls on a nonstick cookie sheet and roast 15 minutes until firm but not hard. Drop the bucatini in the salted boiling water and cook until al dente. Drain. While the pasta and meatballs are cooking, heat another T. of EVOO in the skillet in which the onions were cooked. Add the pancetta and cook 3-4 minutes, then add the remaining garlic and the mushrooms and cook for 5 minutes. Season the mushrooms with salt and pepper. Add the remaining onions back and deglaze the pan with the red wine, cook for 1 minute, add the beef stock, and whisk up any brown bits. Stir in the tomatoes and season the sauce with salt and pepper. Stir in the remaining parsley. Simmer 5 minutes. Toss the pasta with half the sauce. Remove the meatballs from the oven and add to the remaining sauce, turning to coat. Serve 3 meatballs per person alongside the pasta. Spoon any remaining sauce over the pasta. Pass extra cheese at the table. Serve with a green salad.

Fat Smash Chicken Marsala with Brown Rice Risotto, Sautéed Haricot Verts with Marinated Tomatoes

Fat Smash Chicken Marsala with Brown Rice Risotto, Sautéed Haricot Verts with Marinated Tomatoes

2 ea. Chicken Breasts, sliced horizontally in 3 – 4 pc.

1/4 C. Whole Wheat Flour

1/4 C. Olive oil

1 ea Bay leaf

2 T. Dry marsala

1 1/2 C. Chicken broth, warm

1 C. Mushrooms, sliced

To taste Salt and Pepper

2 C. Haricot Verts (Thin French String Beans)

2 tsp. Olive oil

2/3 C. Short Grain Brown Rice

2 2/3 C. Water

1/4 C. Onion, diced

1 tsp. Olive Oil

1 T. White Wine

1 T. Parmesan

1 tsp. Extra Virgin Olive Oil

3 C. Chicken stock

4 ea. Roma Tomatoes, sliced 1/4 inch thick

2 T. Balsamic Vinegar

1 tsp. Fresh Oregano, chopped

1 T. Fresh Basil, cut into chiffonade (thin strips)

1 tsp. Extra Virgin Olive Oil

To taste Salt and Pepper

 

In a saucepot, heat 2 tsp. olive oil and 2 tsp. of whole wheat flour and cook over medium heat until golden brown (this creates a nutty paste called a roux). Add mushrooms, cook for 3 minutes, and add marsala, cook for 1 minute. Add chicken broth and bay leaf, and simmer for 20 minutes. Dredge chicken breast strips in remaining whole wheat flour. Heat 3 tsp. olive oil in a sauté pan over high heat and add chicken until cooked through. Drain oil from pan. Add marsala sauce and warm through, but do not continue to cook the chicken breast or it will become overcooked. To make Haricots verts: Heat olive oil in a sauté pan over medium high heat. When oil is hot, add haricots verts and stir fry for 3 minutes, remove from heat, and serve. To make Risotto: Heat olive oil in saucepot, heat olive oil over medium, add onion and rice and sweat for 2 minutes. Add white wine and cook for 1 minute, then add 1 C. chicken stock. Stir rice frequently. As liquid is absorbed and the bottom of the pan is visible, add another C. of stock, repeating until all stock is absorbed, approximately 45 minutes. Drizzle with extra virgin olive oil and add parmesan if using. To marinate Tomatoes: Combine all ingredients.

Artichoke Gnocchi with Thyme

Artichoke Gnocchi with Thyme

3 1/2 C. all-purpose flour

4 artichoke hearts, minced

2 eggs, beaten

9 oz bread without crusts, cubed

1 C. dry white wine

3/4 C. Freshly grated parmesan cheese plus additional cheese, for serving

salt

3 T. butter

1 sprig thyme

 

Heap the flour on a pastry board and make a well in the center. Add the artichoke hearts, eggs, bread, wine, Parmesan and a pinch of salt. Knead vigorously; set aside to rest for about 30 minutes, covered with a damp cloth. Knead the dough and shape into a thin cylinder. Cut the dough into 3/4 in lengths. Cook the gnocchi in plenty of boiling salted water; drain. In a skillet heat the butter with the thyme sprig. Sauté the gnocchi quickly. Sprinkle with a little Parmesan and serve.

Alfredo Chicken Ravioli Bake

Alfredo Chicken Ravioli Bake

 

2 T. Butter

1 1/4 lb. boneless skinless chicken breast halves, cut into 1-inch pieces

1 (8-ounce) package sliced fresh mushrooms

1 (16-ounce) jar Alfredo sauce

1 (25 to 27 1/2-ounce) package frozen cheese-filled ravioli

1 large (1 C.) red bell pepper, chopped

8 oz. (2 C. s} Mozzarella Cheese, shredded

1/4 C. freshly grated Parmesan cheese

 

Heat oven to 350°F. Melt butter in 12-inch skillet until sizzling; add chicken pieces. Cook over medium-high heat until chicken is lightly browned (4 to 6 minutes). Add mushrooms; continue cooking until chicken is no longer pink and mushrooms are tender (4 to 6 minutes). Do not drain. Spread 1/2 C. sauce into greased 13×9-inch baking dish. Arrange single layer of frozen ravioli over sauce; drizzle 3/4 C. sauce evenly over ravioli. Spread with 1 1/2 C. chicken and mushroom mixture, 1/2 C. red bell pepper and 1 C. mozzarella cheese. Repeat with remaining ingredients, except remaining 1 C. mozzarella cheese and Parmesan cheese. Cover tightly with aluminum foil. Bake for 45 minutes. Remove foil; sprinkle with remaining mozzarella and Parmesan cheese. Bake, uncovered, for 15 to 20 minutes or until cheeses are melted. Let stand 15 minutes before serving.

4 Cheese Focaccia

4 Cheese Focaccia

1/4oz. Pkg. (21/2 tsp.) Active Dry yeast

1/2 tsp. Sugar

1 C. Lukewarm water

31/2 C. Unbleached all-purpose flour

1 tsp. Table Salt

5 T. Olive Oil

3/4 C. Freshly Grated Parmesan

1 C. Grated whole-milk mozzarella (about 1/4 pound)

1/2 C. Finely crumbled Gorgonzola (about 2 ounces)

1 C. Grated Fontina (about 3 ounces)

1 sm. Onion, sliced thin

1 tsp. Coarse salt, or to taste

In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the salt, 3 tablespoons of the oil, and 1/2 cup of the Parmesan, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into a oiled jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk. In a bowl stir together the remaining 1/4 cup Parmesan, the mozzarella, the Gorgonzola, the Fontina, the oion, and pepper to taste and sprinkle the mixture evenly over the dough. Drizzle the remaining 2 tablespoons oil over the cheese mixture and sprinkle the focaccia with the coarse salt. Bake the focaccia in the bottom third of a preheated 400°F. oven for 35 to 45 minutes, or until it is golden brown, let it cool in the pan on a rack, and serve it warm or at room temperature.

Cheese & Pesto Spread

Cheese & Pesto Spread

Two_Cheese_Pesto_Spread8oz. Cream Cheese

4 1/2oz. Brie Cheese

1 C. Firmly Packard Basil Leaves

1/2 C. Firmly Packed Parsley Springs

1/2 C. Grated Parmesan Cheese

1/4 C. Pine Nuts (or Walnuts or Almonds)

2 Cloves Garlic, quartered

1/4 C. Olive Oil

1/2 C. Whipping Cream

Crackers or Slices of French Bread

 

Soften Cream and Brie Cheese. For pesto combine basil and parsley, Parmesan cheese, nuts, garlic and 2 tsp. Oil oil in blender. Blend with on and off turns until paste forms. Gradually add remaining oil, blending on low speed until smooth. Beat cream cheese and Brie together till nearly smooth. Beat whipping cream until soft peaks form. Fold whipped cream into cheese mixture. Line a 4 C. Mold with plastic wrap. Spread 1/4 of cheese mixture into mold. Top with 1/3 Pesto mix. Repeat layers. Top with Cheese mixture. Chill 6-24 hours. To serve, unmold on plate. Remove plastic wrap. Garnish with fresh basil if desired.

 

Spaghetti Squash Frittata

Spaghetti Squash Frittata

1 cup Spaghetti Squash
1 cup egg substitute
2 T. chopped fresh Italian (flat-leaf) parsley
1 T. Grated Parmesan cheese
Dash ground red pepper
Dash onion powder
Dash garlic powder

In large mixing bowl combine all ingredients, mixing well. Spray 7-inch microwavable pie plate with nonstick cooking spray and spread mixture over bottom of plate. Microwave on High (100%) for 6 minutes. Stir outside of mixture toward center of pie plate. Microwave on Medium (50%) for 6 minutes, stirring mixture once half-way through cooking. Let stand 1 minute before serving.

 

Bruschetta with Tomatoes, Blue Cheese, and Pecans

Bruschetta with Tomatoes, Blue Cheese, and Pecans

2 ounces cream cheese, softened

1/2 C. crumbled blue cheese

2 T. coarsely chopped pecans

4 slices bread, crusty, firm-textured, cut about 3/4-inch thick

2 cloves garlic, peeled and halved

2 large Florida tomatos, sliced about 1/8-inch thick

Fresh ground black pepper, to taste

Chopped fresh basil or dried basil, for garnish

In a small bowl, mash the cheeses together with a fork, leaving the mixture somewhat chunky. Mix in the pecans. Preheat the broiler. Arrange the bread on a small baking sheet and broil the slices for about a minute on each side, just until golden. Watch it carefully so it doesn’t burn. Rub one side of each piece of bread with garlic. Spread some of the cheese mixture over each slice and arrange 2 or 3 overlapping tomato slices on top. Pepper the tomatoes lightly, then garnish with basil and serve.

Authentic Manicotti Crepes

Authentic Manicotti Crepes

4 eggs

2 cup water

1 tsp. salt

2 cup flour

Oil

 

2 lbs. ricotta cheese

8 oz. shredded mozzarella

2 tsp. parsley

1 large egg

3/4 cup grated romano cheese

2 C. Homemade Marinara Sauce

Salt & pepper to taste

 

Crepes: Whisk together eggs & water. Add flour & salt and continue to whisk until all of the lumps are gone. Heat a 6-7″ nonstick skillet. Lightly brush the skillet with oil. Pour a gravy size spoon of batter into the skillet. Cook each side until lightly brown. Place the crepe onto a dish. Repeat the process until all of the batter is done. Make sure to place a piece of wax paper between each crepe. Wrap crepes in foil and set aside. Filling: Preheat oven to 350 degrees. Mix ricotta, mozzarella, parsley, egg & 1/2 cup of romano cheese together. Add salt & pepper to taste. Coat a thin layer of sauce in a baking dish. Take a crepe and spoon the filling into the center. Roll up the crepe and place it in the dish. Continue until all the crepes are finished. Cover with the remaining sauce & sprinkle the remaining 1/4 cup of romano cheese on top. Bake for 30-45 minutes.

 

Yield:

Calories:

Fat:

Flatbread with Nigella Seeds

Flatbread with Nigella Seeds

Flatbread with Nigella Seeds

3 cups all-purpose flour

3 tablespoons extra virgin olive oil

2 tablespoons instant yeast

2 tablespoons sea salt

1/2 teaspoon sugar

1/2 cup Nigella seeds

Melted butter or margarine

 

Combine flour, oil, yeast, salt, and sugar in your food processor. Mix ingredients on a low speed, adding in a cup or so of room temperature water as you mix. You want the dough to be mixed thoroughly and to be a little tacky to the touch. If your dough seems too dry, add more water. If it’s too wet, add a little more flour. Transfer your dough from the food processor onto a flat, floured surface. Form dough into a ball, place in a mixing bowl covered in plastic wrap, and let rise for 1-2 hours. Divide your now risen dough into six more balls of 1/4-inch thickness. Let each ball of dough rise for 20 minutes or so; each should puff up slightly. Roll each into a flat disc shape and sprinkle with Nigella seeds. Preheat oven at 350 degrees. Spread your pita onto lightly oiled cookies sheets {or use a pizza stone if you have one}. Bake until bread is slightly brown on one side, flip and brown on the other. This should take between 6-10 minutes only. Brush with melted butter and serve immediately or store in wax paper until you are ready to serve.

Alla Checca

Alla Checca

4 tomatoes, seeded and coarsely chopped

4 cloves garlic, minced

1/2 C. chopped fresh basil

1/4 C. chopped fresh mint, optional

1/2 C. olive oil

Salt to taste

Grated Parmesan cheese

1/2 to 1 pound pasta

 

Combine tomatoes, garlic, basil, and olive oil in a glass bowl. Season with salt. Cover with plastic wrap. Allow to sit at room temperature at least 1 hours, or up to 8 hours. Cook pasta until al dente. Drain. Pour uncooked sauce over hot pasta, and toss. Add grated Parmesan cheese to your liking and serve with Italian bread.

 

Yield:

Calories:

Fat:

Fiber:

Pork Marsala with Mushrooms & Shallots

Pork Marsala with Mushrooms & Shallots

Pork Marsala with Mushrooms & Shallots

 

1 lb boneless center cut pork chops (on the thin side)

2 thinly sliced shallots

2 chopped garlic cloves

1 box pre sliced baby bella mushrooms

1/2 C. Marsala wine

1/2 C. chicken stock

about 2 T. olive oil

about 2 T. butter

about 1/3 C. all purpose flour

about 1 tsp. of garlic powder

about 1/2 tsp. of Kosher salt and ground pepper

fresh thyme

Dijon Mustard, optional

 

On a plate or shallow bowl add flour, garlic powder and salt and pepper-mix. Toss your pork in the mixture to coat all sides and tap off the excess. In a sauté pan or similar add butter and oil to a medium high heat, when butter is melted, add pork. Add pork to pan and cook, flipping over one time when sides get golden brown. Lower the heat to medium-lowish and add your mushrooms, shallots, and garlic to the pan. Use tongs to toss them around so they are touching the pan. Add in your Marsala wine and chicken broth and use a wooden spoon to scrape up the bits at the bottom of the pan. Add in fresh thyme (about a tsp.-T.) Cover the pan and let cook for about 7-8 minutes Optional- add in about a tsp. of Dijon Mustard (pork and mustard are a match made in heaven) and let cook for another 3-4 minutes uncovered It will be ready when the sauce has thickened into a gravy.

Italian Potato Dumpling Casserole

Italian Potato Dumpling Casserole

3/4 C. part-skim ricotta cheese

1/4 C. fresh basil, thinly sliced

1/2 C. (2 ounces) grated reduced-fat mozzarella, divided

2 T. (1/2 ounce) grated parmesan cheese

1 egg, lightly beaten

3 C. basic tomato sauce

1 package (16 ounces) potato gnocchi

2 C. spinach leaves, thinly sliced

Preheat the oven to 400ºF. Lightly coat a 1 1/2-quart casserole or gratin dish with vegetable oil spray and set aside. In a small bowl, combine the ricotta, basil, 1/4 C. of the mozzarella, Parmesan, and egg. Stir until blended. Set aside. Spread a thin layer of the tomato sauce in the reserved dish. On top of the sauce, layer half of the gnocchi and spinach. Using half of the ricotta mixture, place small dollops on top of the spinach. Cover with another thin layer of sauce. Repeat the process, ending with sauce. Sprinkle on the remaining 1/4 C. mozzarella. Bake for 40 minutes, or until the top is bubbly and the cheese is lightly browned. Let stand for 15 minutes before serving.

Yield: 6 servings

Calories: 250

Fat: 12g

Fiber: 4g

Stuffed Italian Cheese Chicken

Stuffed Italian Cheese Chicken

Just mix up 1/2 C. shredded mozzarella cheese with 1/2 C. cream cheese. Form into 4 logs and then put in the middle of a thin cut boneless chicken breast. Then roll it up and place in pan crease side down. The recipe called for green peppers in cheese mixture but I omitted that. Pour 1 C. spaghetti sauce over chicken. Cover with Foil. I baked mine at 375 for 40 minutes. Variations here depending on ovens and meat. Then during the last 5 minutes I sprinkled each chicken breast with more cheese. )

Magic Veggie Lasagna

Magic Veggie Lasagna

1 C. part-skim ricotta cheese

1 C. 1% cottage cheese

2 C. (8 ounces) shredded reduced-fat mozzarella cheese, divided

2 medium eggs

2 C. shredded carrots

1 package (10 ounces) frozen chopped broccoli, thawed and well drained

1 package (9 ounces) no-boil lasagna noodles

3 C. fat-free chunky garden-style pasta sauce

Preheat the oven to 400ºF. Coat a 13″ x 9″ baking dish with vegetable oil spray. In a large bowl, combine the ricotta, cottage cheese, 1 C. mozzarella, eggs, carrots, and broccoli. Place 3 noodles in the reserved dish. Spread one-third of the cheese mixture evenly over the noodles. Drizzle on 1 C. of the sauce. Repeat the process two more times. Sprinkle with the remaining 1 C. mozzarella. Bake for 30 minutes, or until bubbling. Allow to stand 10 minutes before serving.

Yield: 8 servings

Calories: 320

Fat: 9g

Fiber: 3g

Scary Snake Calzone

Scary Snake Calzone

2 loaves (16 ounces each) frozen white bread dough, thawed

4 T. mustard, divided

2 T. sun-dried tomato pesto, divided

2 tsp. Italian seasoning, divided

10 ounces thinly sliced ham, divided

10 ounces thinly sliced salami, divided

1 1/2 C. (6 ounces) shredded provolone cheese, divided

1 1/2 C. (6 ounces) shredded mozzarella cheese, divided

2 egg yolks, divided

2 tsp. water, divided

red and yellow liquid food coloring

pimento stuffed green olives

roasted red peppers, cut into 1 inch strips

toothpicks

Line 2 baking sheets with parchment paper and spray with nonstick cooking spray. Roll out 1 loaf of dough into 24×6 inch rectangle on lightly floured work surface. Spread 2 T. mustard and 1 T. pesto over dough, leaving 1 inch border and sprinkle with 1 tsp. Italian seasoning. Layer half of ham and salami over dough. Sprinkle 3/4 C. of each cheese over meats. Brush edges of dough with water. Beginning at long side, tightly roll up dough. Pinch edges to seal. Transfer roll to prepared baking sheet, seam side down and shape into an S shape for the snakes body. Repeat with remaining ingredients. Combine 1 egg yolk, 1 tsp. water and red food coloring in small bowl. Combine remaining egg yolk, remaining tsp. water and yellow food coloring in another small bowl. Paint stripes, dots and zigzags over dough to make snakeskin pattern. Preheat oven to 375 degrees. Let dough rise, uncovered, in warm place for 30 minutes. After rising, taper one end of each roll to form head and one end to form tail. Score tail end to form rattlers, if desired. Bake snakes 25 to 30 minutes. Cool slightly. Use olives for eyes, secured with toothpicks, and roasted red pepper strips for tongues. Slice and serve warm.

Sicilian Sausage and Fennel Pasta

Sicilian Sausage and Fennel Pasta

3/4 lb. bulk Sweet Sausage

1 bulb fresh Fennel, tops and outer layer trimmed away

1/2 White Onion

3 cloves Garlic

A Pinch Allspice

Black Pepper

1 C. Chicken Broth

1/3 C. Pernod or Anisette liqueur

1 lb. Penne

3 T. Heavy Cream or Half and Half

Grated Parmigiano Reggiano Cheese

Break up sausage in deep skillet and brown over medium heat. Cut fennel and onion into chunks and process with garlic in food processor. Add fennel, onion, and garlic to pot. Sprinkle with allspice and pepper. Give the pan a good shake. Add broth. Cover and reduce heat to low. Simmer for 10 minutes, until fennel bits are tender. Uncover and bring heat up to medium again. Let broth reduce by half, about five minutes. Douse with liquer. Bring mixture to a boil. Drain pasta. Add cream to sauce and give pan a shake. Toss immediately with pasta. Serve with grated cheese and more pepper.

Tuscan Grilled Steak

Tuscan Grilled Steak

3 large cloves garlic, crushed

2 tsp. extra-virgin olive oil

1 flank steak, about 2 pounds

Salt and pepper

4 oz. (about 6 C.) arugula

In a small bowl, mash garlic and oil until a paste forms (you may also do this in the food processor). Pat steak dry with paper towel, then sprinkle with salt and pepper. Rub garlic paste over both sides of steak. let sit for 30 minutes. Preheat grill to high heat. Grill steak 5 to 7 minutes, until medium-rare. To check, cut into meat with a knife and remove when meat is slightly less done than you want it to be. Transfer to cutting board; cover loosely with foil and let rest 10 minutes. Slice very thin, against the grain and at a slight angle. Arrange arugula on platter. Top with steak slices. Drizzle with any accumulated platter juices. Serve immediately.

Yield: 6 servings

Calories: 280

Fat: 12g

Fiber: 0g

Aglio Olio (Garlic and Oil Pasta)

Aglio Olio (Garlic and Oil Pasta)

1 lb. linguine

5 garlic cloves, minced fine

1/4 tsp. Crushed red pepper flakes

1/3 C. Extra virgin olive oil

5 Anchovy fillets (optional

1/2 C. Chopped flat leaf parsley

Black pepper, to taste

Cook pasta to desired doneness. In a large skillet over medium heat, cook the garlic and pepper flakes until they start making noise. Add the anchovies and stir them in the oil until they are no longer visible. Toss with the cooked and drained pasta. Adjust salt and pepper if needed. Serve.

Turkey and Herb Cheese Ravioli

Turkey and Herb Cheese Ravioli

1 T. Extra virgin olive oil

1/2 C. Onions; finely minced

1/4 C. 97 percent fat-free smoked -ham; diced

1/2 lb Lean turkey breast; ground

1/2 C. Celery; minced

1 T. Minced garlic

1 T. Fresh thyme leaves; chopped

1 lb Ripe tomatoes; peeled, -seeded, and chopped, to make 1 cup

2 T. Tomato puree

16 wonton skins

4 Egg whites; lightly beaten

8 oz Low-fat cream cheese

1 T. chopped fresh garlic

1 tsp. Chopped fresh thyme

1 tsp. Chopped fresh oregano leaves

1/4 tsp. Salt

1/4 tsp. freshly ground black pepper

In a sauté pan, heat the olive oil, then add the onions, ham, salt, and pepper. Sweat them for 2 minutes. Add the crumbled ground turkey and cook until golden brown. Add the celery and garlic. When the garlic becomes fragrant, add the thyme, tomatoes, and tomato puree. Season with salt and pepper to taste. Cook for 20 minutes and let it cool for about 45 minutes. In a large glass bowl, mix the cheese mixture with the turkey mixture. (It is best to refrigerate the mixture for 2 hours so it will hold together very tightly.) Place the 16 wonton skins on a clean work surface. Using a small paintbrush or your fingertips, 'paint' the egg whites onto one side of each wonton skin. Place 1 tablespoon of the turkey and cheese mixture in the center of 8 of the squares. Place a second wonton skin on top of each filled bottom (painted side down) and press firmly to close. Using a cookie cutter, a fluted cutter, or a knife, cut out 2 1/2-inch circles and discard the excess wonton skin. You may refrigerate the ravioli, covered, in a single layer on a baking sheet. Bring a large pot of water to a boil. Cook the ravioli until they float to the top, 7 to 10 minutes.

Antipasti Salad

Antipasti Salad

Salad:

1/4 medium red onion, minced

1/2 medium fennel bulb, trimmed and cored

1 (15-oz.) can chickpeas, rinsed and drained

4 jarred roasted sweet red peppers, chopped (about 3/4 C.)

1 (6-oz.) jar marinated artichoke hearts, rinsed, drained, and quartered,

if whole

2 C. baby arugula

1 C. fresh flat-leaf parsley leaves

1/4 C. kalamata olives, pitted (about 2 oz.)

1/2 to 1 C. freshly shaved Parmigiano-Reggiano

Dressing:

1 small garlic clove, peeled

1 1/2 tsp. kosher salt

1 tsp. freshly grated orange zest

2 T. white wine vinegar

Freshly ground black pepper

1/3 C. extra-virgin olive oil

For the salad: To mellow the minced onion, soak it in cold water for 10 minutes, then drain well, pat dry, and put in a serving bowl. Meanwhile, make the dressing: Smash the garlic clove, sprinkle with 1/2 tsp. of the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a bowl and add the orange zest, vinegar, remaining 1 tsp. salt, and black pepper, to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Using a handheld mandolin or a knife, cut the fennel lengthwise into long, thin slices. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing. Scatter the olives and shave the Parmigiano-Reggiano over the top.

Italian Basil, Tomato, and Pasta Salad

Italian Basil, Tomato, and Pasta Salad

1/2 C. red wine vinegar

2 T. Dijon-style mustard

1/4 tsp. black pepper

2 cloves garlic, minced

1/2 C. olive oil

1/2 C. slivered fresh basil

8 oz. dried pasta (such as rotini, bow ties, shells, cavatelli, or penne)

2 9-oz. packages frozen cut green beans

6 medium tomatoes, cut into thin wedges

1 C. sliced pitted kalamata olives or ripe olives

2 C. loosely packed fresh basil leaves

3/4 C. (3 oz.) finely shredded Parmesan cheese

3 T. snipped fresh parsley

For dressing, in a small bowl whisk together vinegar, mustard, pepper, and garlic. Gradually whisk in oil. Stir in the slivered basil. Set dressing aside. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, in a large saucepan cook frozen beans according to package directions; drain. Rinse with cold water; drain again. Toss one-third of the dressing with the cooked pasta; place pasta in the bottom of a very large salad bowl. Layer ingredients on top of the pasta in the following order: cooked green beans, tomatoes, and olives. Top with remaining dressing. Sprinkle with the basil leaves, the Parmesan cheese, and parsley. Cover and chill for 4 to 24 hours. To serve, toss lightly to combine.

Berry-Rhubarb Tiramisu

Berry-Rhubarb Tiramisu

4 C. sliced fresh rhubarb

3/4 C. sugar

1 vanilla bean, split lengthwise in half

1 pint strawberries, sliced

3 large egg yolks

1/3 C. sugar

1/4 C. water

8 oz. (1 C.) mascarpone cheese

1-1/2 C. heavy or whipping cream, beaten until stiff

1-1/2 packages (3 oz. each) ladyfingers

6 whole strawberries, for garnish

Bring rhubarb, 3/4 C. of the sugar and half of the split vanilla bean to boil, stirring, in medium saucepan. Reduce heat to medium and cook, stirring occasionally, 15 minutes or until rhubarb softens. Transfer to bowl. Remove vanilla bean half. With small knife, scrape out seeds. Stir seeds and strawberries into rhubarb mixture. Refrigerate, stirring occasionally, until cold. Meanwhile, combine yolks, remaining 1/3 C. sugar, remaining half of vanilla bean and 1/4 C. water in large stainless-steel bowl. Place bowl over large saucepan with 1 inch of gently simmering water. Cook mixture, stirring constantly, 8 to 10 minutes or until thickened. Remove bowl from water and whisk until cool. Remove vanilla bean half; scrape out seeds into egg yolk mixture and whisk in mascarpone. Gently fold in whipped cream. Arrange half the ladyfingers in bottom of a 1-1/2- to 2-quart serving dish. Spread with half the fruit mixture. Cover with half the cream mixture. Repeat layering, ending with cream mixture. Garnish with whole strawberries, if desired.

Skillet Noodle Lasagna

Skillet Noodle Lasagna

1/2 pound wide egg noodles

1 container (1 pound) cottage cheese

1 package (10 oz.) frozen creamed spinach, thawed

1 jar (32 oz.) extra-meaty pasta sauce

1 package (8 oz.) shredded pizza cheese blend (mozzarella and

cheddar)

1/4 C. grated Parmesan cheese

Cook noodles for 8 minutes, following package directions. Drain. Meanwhile, in small bowl, mix together cottage cheese and spinach. Spread 1 C. pasta sauce over bottom of large (12-inch) skillet. Evenly arrange one-third of cooked noodles over sauce. Spoon half of remaining sauce over noodles. Top with another third of noodles. Spread cottage cheese mixture over noodles. Sprinkle 1 C. cheese blend over cottage cheese. Top with remaining noodles; spread with remaining sauce. Cover skillet. Bring to rapid hard simmer over high heat. Reduce heat to medium; simmer 10 minutes. Sprinkle remaining pizza cheese blend and grated Parmesan over top. Cover and simmer 2 minutes. Remove from heat; let stand 10 minutes.

Five Bread Dipping Oils

Five Bread Dipping Oils

Five Bread Dipping Oils

Italian Bread Dipping Oil

1/4 cup Bellucci EVOO

1-2 teaspoons balsamic vinegar

2-3 cloves garlic (, minced)

1/8 teaspoon red pepper flakes

1/2 tablespoon parsley (, chopped)

1 tablespoon grated Parmesan cheese

1 loaf bread to dip (, sliced)

 

Garlic Dipping Oil

1/4 cup Bellucci EVOO

1 tablespoon balsamic vinegar

4 cloves garlic (, minced)

pinch red pepper flakes

pinch fresh ground black pepper

pinch of sea salt

2 tablespoons parsley (, chopped)

1 teaspoon fresh thyme

1/3 cup finely grated Parmesan cheese

1 loaf bread to dip (, sliced)

 

Tuscan Herb Dipping Oil

1/4 cup Bellucci EVOO

2 cloves garlic (, minced)

1 tablespoon fresh rosemary

1 tablespoon fresh basil

1 tablespoon fresh parsley

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon coarse salt

1/4 teaspoon fresh ground pepper

1 loaf Italian bread to dip (, sliced)

 

Herb de Provence Dipping Oil

1/4 cup Bellucci EVOO

1 + 1/2 teaspoons white wine vinegar or balsamic vinegar

1 tablespoon Herbs de Provence

1 loaf French bread to dip (, sliced)

 

Restaurant Style Dipping Oil

1/4 cup Bellucci EVOO

1/8 teaspoon lemon juice

1 tablespoon chopped parsley

1 tablespoon minced garlic

1 teaspoon basil

1/4 teaspoon fresh ground black pepper

1/2 teaspoon oregano

1/2 teaspoon thyme

1/4 teaspoon red pepper flakes

1 loaf bread to dip (, sliced)

 

Italian Bread Dipping Oil

In a small bowl, combine Bellucci EVOO, balsamic vinegar, minced garlic cloves, red pepper flakes and chopped parsley. Grate fresh parmesan cheese and add to bowl. Whisk and serve on shallow plate. Serve with sliced bread loaf.

Garlic Bread Dipping Oil

In a small bowl, combine Bellucci EVOO, balsamic vinegar, minced garlic, fresh thyme, pinch of red pepper flakes, pinch of fresh ground black pepper, pinch of sea salt and chopped parsley. Serve on shallow plate. Grate parmesan cheese and top on plate. Serve with sliced bread loaf.

Tuscan Herb Dipping Oil

In a small bowl, combine Bellucci EVOO, minced garlic, fresh rosemary, fresh basil, chopped parsley, red pepper flakes, salt and pepper. Whisk to combine. Serve on shallow plate with sliced Italian bread.

Herb de Provence Dipping Oil

In a small bowl, combine Bellucci EVOO, balsamic vinegar and 1 tablespoon Herbs de Provence. Whisk to combine. Serve on shallow plate with sliced French bread.

Restaurant Style Dipping Oil

In a small bowl, combine Bellucci EVOO, lemon juice, chopped parsley, minced garlic, basil, fresh ground black pepper, oregano, thyme and red pepper flakes. Whisk to combine. Serve on shallow plate with sliced bread loaf

Fried Ravioli

Fried Ravioli

Parmesan Dipping Sauce:

1 C. grated Parmesan cheese

3/4 C. light sour cream

1/2 C. light mayonnaise

2 T. lemon juice

1/2 tsp. salt

1/4 tsp. black pepper

1/4 C. fresh basil leaves

Fried Ravioli:

2 large eggs

1/4 C. milk

3/4 C. Italian-flavored dry breadcrumbs

1/2 tsp. garlic salt

1/8 tsp. cayenne

1 package (9 oz.) refrigerated cheese ravioli (uncooked)

4 C. vegetable oil, for frying

 

Parmesan Dipping Sauce: Process cheese, sour cream, mayonnaise, lemon juice, salt and pepper in food processor until combined. Remove 3/4 C. to small bowl. Add basil to remaining sauce in processor; process until sauce is smooth. To each sauce, stir in 2 T. water to thin slightly. Refrigerate until serving.  Fried Ravioli: In shallow dish or pie plate, lightly beat eggs and milk with fork until blended. On sheet of wax paper, combine breadcrumbs, garlic salt and cayenne.  Line a baking sheet with foil. Toss ravioli with beaten egg gently to coat. Remove a few ravioli at a time, letting excess drip off. Coat ravioli in crumb mixture, shaking off excess. Place on prepared pan; repeat process.  Over medium-high heat, heat oil in 5-quart saucepan until 350 degrees F on deep-fat fry thermometer. Fry a third of the ravioli at a time, turning occasionally until golden brown, about 2 to 3 minutes for each batch. Drain on paper towels. Serve with Dipping Sauce. (Or refrigerate, then reheat in 500 degree F oven for 1 to 2 minutes.)

Sautéed Shrimp with Crème Fraîche and Meyer Lemon Risotto

Sautéed Shrimp with Crème Fraîche and Meyer Lemon Risotto

Sautéed Shrimp with Crème Fraîche and Meyer Lemon Risotto

1 lb. large shrimp, peeled and deveined

3 T. extra virgin olive oil

kosher salt

fresh ground black pepper

41/2 cups chicken stock (low-sodium)

3 shallots, small diced

1 clove  garlic, minced

1 cup carnaroli or arborio rice

1/2 cup Chardonnay

3 T. Meyer lemon juice (regular lemons can be substituted)

1 tsp lemon zest

1/8 cup Crème Fraîche

1/4 cup parmesan cheese, grated

2 T. unsalted butter

1 T. flat leaf parsley, chopped fine

 

Heat 1 tablespoon of olive oil in large sauté pan over high heat. Sprinkle shrimp with salt and pepper. Add to pan and sauté until shrimp are opaque in center, about 3 minutes. Remove from pan; place on a platter, cover loosely, and set aside.  Heat 2 tablespoons of olive oil in 4 quart saucepan over medium heat. Add the shallots, garlic and a pinch of salt and cook until tender but not browned. Add the rice and stir to coat the rice with the olive oil, about 2 minutes. Pour the chardonnay into the rice mixture, stirring constantly, until the liquid is evaporated, about 4 minutes. Add 1 ladleful of the chicken stock, stirring constantly. Once the stock has been absorbed by the rice, add another ladleful. Repeat the process with the remaining stock, about 20 minutes. Stir in shrimp, lemon juice, lemon zest, Crème Fraîche, parmesan and butter, reduce heat to low, and cook until warm, not more than 1 minute. Remove from heat. Stir in parsley. Season with kosher salt to taste. Divide among individual plates or bowls and serve immediately.

Ravioli in Spinach-Tomato Sauce

Ravioli in Spinach-Tomato Sauce

5 oz. refrigerated light ravioli

1 cup tomato sauce, low sodium

1 clove garlic

1 1/2 cups frozen spinach

1/2 tsp. Italian seasoning

1 tbsp. low fat or nonfat parmesan cheese

1/3 tbsp. olive oil

Prepare ravioli according to package directions, omit salt, drain. Mince garlic. Heat the oil in a nonstick skillet and sauté garlic and sauté briefly, until just golden. Add frozen spinach, tomato sauce and Italian seasoning, cover, lower heat and cook for about 8 to 10 minutes. Add cooked ravioli, gently combine; cover and cook 1-2 minutes more and serve with a sprinkle of Parmesan cheese.

Pasta with Arugula, Roasted Peppers & Italian Sausage

Pasta with Arugula, Roasted Peppers & Italian Sausage

4 links hot Italian sausage

1 pound fusilli, rotini, or penne

½ cup extra virgin olive oil

3 cloves garlic, grated

2 roasted red bell peppers, julienned

2 roasted yellow bell peppers, julienned

7 ounces baby arugula

Kosher salt

Grated Parmegiano-Reggiano, for serving

Heat the grill to medium-low. Add the sausages and cook, covered, without disturbing for 8 to 9 minutes, or until they release from the grate and are crusty and brown. Using tongs, turn the sausages and continue to cook, covered, over medium-low heat another 6 to 7 minutes, or until cooked through. Remove the sausages to a plate, tent with foil to keep warm, and let rest for about 5 minutes. Meanwhile, cook the pasta in a large pot of boiling, salted water according to the package directions. Whisk together the oil and garlic in a very large bowl. Add the red bell peppers, yellow bell peppers, and arugula and toss to coat. Season to taste with salt. Cut the sausage links in half lengthwise and slice into bite-size pieces. Drain the pasta when it is al dente. Immediately add the pasta and sausage to the arugula mixture and toss to combine. Arrange on individual plates, top with plenty of Parmegiano, and serve immediately.

Italian Stuffed Bread

Italian Stuffed Bread

1 tablespoon Butter, melted

1 teaspoon finely chopped fresh garlic

1 (1-pound) loaf frozen bread dough, thawed

1/4 pound thinly sliced deli Genoa salami

6 (1-ounce) slices Provolone Cheese, cut into strips

1/4 cup sliced stuffed green olives

2 green onions, sliced

1 egg, beaten

1 teaspoon water

Poppy seed, if desired

Stir together butter and garlic in small bowl. Roll out bread dough on lightly floured surface to 12-inch square. Place on lightly greased baking sheet; brush with butter mixture. Layer salami, cheese, olives and onions in 3-inch strip down center of dough to within 1/2-inch of top and bottom, leaving 4 1/2 inches of dough on each side of filling. Cut twelve 3-inch long strips, 1-inch apart, along both sides of filling. Fold strips across filling at an angle, alternating sides to give a braided effect. Pinch dough at bottom and top to seal. Cover; let rise in warm place until almost double in size (30 to 45 minutes).

Combine egg and water in small bowl; brush over braid. Sprinkle with poppy seed, if desired.

Heat oven to 350°F. Bake for 25 to 35 minutes or until golden brown. Remove from baking sheet; cool 10 minutes. Cut into slices.

Italian Egg and Pepper Sandwich on Multigrain Bread

Italian Egg and Pepper Sandwich on Multigrain Bread

1 teaspoon olive oil

1/4 cup sliced onion

1/4 cup sliced green bell pepper

pinch of dried oregano

pinch of salt

1 egg

1 egg white

1 slice multigrain country bread, toasted

Heat the oil in a nonstick skillet over medium heat. Add the onion, pepper, oregano, and salt. Toss. Cook, tossing occasionally, for 5 minutes, or until softened. In a small bowl, beat the egg and egg white with a fork. Add to the skillet. Cook for 3 minutes, or until set on the bottom. Flip the mixture. Fold if necessary to make the egg mixture the same size as the bread slice. Cook for about 2 minutes, or until cooked through. Set atop the toast.

Yield: 1 serving

Calories: 227

Fat: 11g

Fiber: 5g

Cheese and Pepper Frittata

Cheese and Pepper Frittata

1 tsp. olive oil, preferably extra virgin

3/4 C. chopped red bell pepper

3/4 C. chopped green bell pepper

3/4 C. (3 ounces) shredded reduced-fat Monterey jack cheese

2 T. chopped fresh basil

5 eggs, lightly beaten

2 egg whites, lightly beaten

1/4 tsp. salt

Ground black pepper

Preheat the oven to 375°F. Coat a 9″ ovenproof skillet with vegetable oil spray. Place over medium-high heat. Add the oil. Heat for 30 seconds. Add the bell peppers. Cook, stirring occasionally, for about 5 minutes, or until just soft. Sprinkle the cheese and basil into the pan. Add the eggs, egg whites, salt, and pepper. Bake for about 30 minutes, or until the eggs are set. Let stand to cool slightly. Cut into wedges.

Yield: 4 servings

Calories: 180

Fat: 12g

Fiber: 1g

Chicken Thighs with Marsala-Mushroom Cream Sauce over Noodles

Chicken Thighs with Marsala-Mushroom Cream Sauce over Noodles

1/4 cup sun-dried tomatoes, packed without oil

4 (6-ounce) chicken thighs, skinned

1/2 teaspoon salt, divided

1/4 teaspoon black pepper, divided

2 teaspoons olive oil

2 cups quartered button mushrooms

1 1/2 cups sliced fresh shiitake mushroom caps (about 3 ounces)

1/2 teaspoon dried thyme

1-3 garlic clove, minced

1 bay leaf

1/3 cup fat-free, less-sodium chicken broth

5 tablespoons Marsala wine, divided

3 tablespoons half-and-half

4 teaspoons chopped fresh parsley

2 cups hot cooked wide egg noodles

Combine boiling water and the sun-dried tomatoes in a bowl; let stand 15 minutes. Drain and chop. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. Add chicken and sauté 5 minutes, turning once. Remove chicken from pan. Reduce heat to medium-low. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, and mushrooms; sauté 2 minutes. Add thyme, garlic, and bay leaf; sauté for 30 seconds. Return chicken to pan. Add sun-dried tomatoes, broth, and 1/4 cup wine. Cover, reduce heat, and simmer 25 minutes, turning chicken once. Add 1 tablespoon wine and half-and-half, and bring to a boil. Discard bay leaf. Sprinkle with parsley. Serve over noodles.

Yield: 4 servings

Serving size: 1 thigh, 1/4 cup sauce, and 1/2 cup noodles

Calories: 333

Fat: 10.2g

Fiber: 3.4g

Antipasto Pasta Salad

Antipasto Pasta Salad

1 (16-oz.) package bow tie pasta, cooked and drained

2 cups spaghetti sauce (your favorite; jarred variety)

1/2 cup balsamic vinegar

1/4 cup olive oil

1 (7-oz.) jar roasted red peppers, drained and chopped

1 (2 1/4-oz.) jar kalamata olives, drained and pitted

1 (8-oz.) jar marinated mushrooms, drained

1 (6-oz.) jar marinated artichoke hearts, drained and chopped

1 cup diced Provolone cheese

2 tablespoons minced fresh parsley

In a large bowl, thoroughly combine pasta, sauce, vinegar and oil. Add remaining ingredients; mix well. Serve chilled.

Yield: 6 servings

Calories: 398

Fat: 13g

Fiber: 5g

Healthier Italian Sausage Egg Bake

Healthier Italian Sausage Egg Bake

12 oz lean Italian turkey sausage, casings removed

1 medium onion, chopped (1/2 cup)

1 medium red bell pepper, chopped (1 cup)

2 cloves garlic, finely chopped

1 box (9 oz) Green Giant® frozen chopped spinach, thawed, drained

4 cups frozen shredded hash brown potatoes (from 30-oz bag), thawed

2 cups reduced-fat Italian cheese blend (8 oz)

2 tablespoons grated Parmesan cheese

12 eggs

3/4 cup fat-free (skim) milk

1 teaspoon dried basil leaves

1/2 teaspoon salt

1/2 teaspoon pepper

Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook sausage over medium heat 5 to 7 minutes, stirring occasionally and breaking up sausage with spoon, until no longer pink; drain if necessary. Add onion and bell pepper; cook 3 minutes, stirring occasionally. Add garlic; cook and stir 1 to 2 minutes longer or until vegetables are crisp-tender. Stir in spinach. In baking dish, mix cooked sausage mixture, potatoes and cheeses. In medium bowl, beat eggs, milk, basil, salt and pepper until blended. Pour over mixture in baking dish. Cover; refrigerate 8 hours or overnight but no longer than 24 hours. Heat oven to 350°F. Bake covered 1 hour. Uncover; bake 15 to 20 minutes longer or until center is set. Let stand 5 to 10 minutes before serving.

Yield: 12 servings

Calories: 280

Fat: 12g

Fiber: 3g

Whole Baby Snapper with Piperide and Pesto

Whole Baby Snapper with Piperide and Pesto

6 Whole Baby snapper scaled and gutted, scored

2 tablespoons of olive oil

1 lemon

2 yellow Bell Peppers

2 red Bell Peppers

1/3 cup of olive oil

1 large red onion (thinly sliced)

1 sprig of rosemary

1/2 cup of red wine vinegar

1 cup of finely packed basil leaves

1 tablespoon of toasted pine nuts

1 small garlic clove

1/4 cup of finely grated parmesan

1/3 cup of olive oil

Rub snapper with oil, and season all over with salt and pepper. Cook in a large frying pan for 6-8 minutes each side, squeezing over lemon and a little extra oil during cooking. Char grill bell peppers until skin has blackened. Place in a bowl and cover with plastic wrap. Stand for 5 minutes. Peel and discard skin and seeds. Slice flesh in to 1/2” strips. Heat oil in a frying pan on medium. Sauté onion with rosemary for 3-4 minutes until tender. Add vinegar. Simmer for a further 5 minutes. Add bell peppers and season to taste. Remove from the heat and allow to cool. Chill in an airtight container until needed. Place basil, pine nuts and garlic in a food processor. Blend until finely chopped. With the motor running, gradually add oil through chute until all ingredients are well combined. Stir parmesan through and season to taste. Cover until ready to serve. Serve fish with piperade and pesto on the side.

Italian Turkey Dinner

Italian Turkey Dinner

2 (1 lb.) turkey thighs, skin removed
1 (14.5 oz.) can diced tomatoes with Italian-style herbs, undrained
2 T. tomato paste
2 cloves garlic, minced
1 C. uncooked couscous
1 1/2 C. water
2 C. sliced zucchini

Place turkey thighs in 3 1/2-4 qt. slow cooker. In small bowl, combine tomatoes, tomato paste and garlic; mix well. Pour over turkey. Cover; cook on LOW for 6-8 hrs. About 25 min. before serving, cook couscous in water as directed on pkg. Stir zucchini into tomato mixture. Cover; cook on HIGH for an additional 20 min. or until zucchini is tender. To serve, remove bones from turkey. Stir gently to break up turkey.

Yield: 6 servings
Calories: 270
Fat: 5g
Fiber: 3g

Tofu Marsala

Tofu Marsala

2 C. Garden Brown Sauce
1/2 C. sweet Marsala, divided
2 (12.3-oz.) packages extra-firm tofu, drained
1/4 C. all-purpose flour
2 tsp. olive oil, divided
1 T. fresh lemon juice
1/3 C. minced green onions
2 T. chopped fresh parsley
4 C. hot cooked linguine (about 8 oz. uncooked pasta)
Chopped fresh parsley (optional)

Combine Garden Brown Sauce and 1/4 C. Marsala in a small saucepan; bring to a boil. Remove from heat; keep warm. Slice tofu lengthwise into 8 (1/2-inch-thick) steaks. Dredge in flour. Heat 1 tsp. oil in a large nonstick skillet over medium-high heat. Add half of tofu; saut� 2 minutes on each side or until browned. Remove from pan; keep warm. Repeat procedure with 1 tsp. oil and remaining tofu. Stir in 1/4 C. Marsala and juice, scraping pan to loosen brown bits. Stir in brown sauce mixture, onions, and 2 T. parsley. Arrange 1 C. pasta on each of 4 plates; top each with 2 tofu steaks and 1/2 C. sauce. Garnish with additional parsley, if desired.

Yield: 4 servings
Calories: 433
Fat: 14.1g
Fiber: 5.3g

Eggplant Cacciatore

Eggplant Cacciatore

2 tsp. olive oil
1 C. chopped onion
1 C. chopped red bell pepper
1 C. chopped green bell pepper
2 tsp. dried Italian seasoning
1/4 tsp. dried basil
3 garlic cloves, minced
3 C. Garden Brown Sauce
1 (12-oz.) jar marinara sauce
Cooking spray
4 C. (1-inch) cubed peeled eggplant (about 1 lb.)
4 C. hot cooked linguine (about 8 oz. uncooked pasta)
1/2 C. grated Parmesan cheese

Heat oil in a medium saucepan over medium-high heat. Add onion and next 5 ingredients (onion through garlic); saut� 3 minutes. Add Garden Brown Sauce and marinara. Reduce heat; simmer 15 minutes, stirring occasionally. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add the cubed eggplant, and saut� 5 minutes or until eggplant is lightly browned. Add the onion mixture; reduce heat, and simmer mixture 10 minutes. Serve over linguine, and sprinkle with cheese.

Yield: 4 servings
Serving size: 1 C. pasta, 1 1/2 C. sauce, and 2 T. cheese

Calories: 480
Fat: 15.3g
Fiber: 9.6g

Baked Ziti with Shrimp and Scallops

Baked Ziti with Shrimp and Scallops

8 oz. uncooked ziti (short tube-shaped pasta)
1/2 C. hot water
1 (12-oz.) bottle roasted red bell peppers, drained
1 (8-oz.) block fat-free cream cheese, softened
1 T. olive oil
1/8 tsp. salt
8 oz. large shrimp, peeled, deveined, and chopped
8 oz. bay scallops
4 garlic cloves, minced
1 T. chopped fresh parsley
Cooking spray
3/4 C. (3 oz.) shredded sharp provolone cheese

Preheat oven to 400�. Cook pasta according to the package directions, omitting salt and fat. Drain well. Combine hot water, roasted red bell peppers, and cream cheese in a food processor; process until smooth, scraping sides. Heat the oil in a Dutch oven over medium-high heat. Add salt, shrimp, scallops, and garlic; saut� 2 minutes or until shrimp and scallops are almost done. Add pepper mixture to pan; bring to a simmer. Reduce heat; cook 2 minutes, stirring frequently. Add pasta and parsley to shrimp mixture, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray, and sprinkle evenly with cheese. Bake at 400� for 20 minutes or until cheese melts; remove from oven. Preheat broiler. Return dish to oven; broil 2 minutes or until cheese begins to brown. Remove from heat; let stand 10 minutes.

Yield: 4 servings
Calories: 508
Fat: 11.7g
Fiber: 2.4g