Spinach Stuffed Shells

Spinach Stuffed Shells

1 (16 oz) box jumbo shells
2 Tbsp. oil
6 C packed baby spinach
32 oz ricotta cheese
2 C mozzarella cheese, shredded, divided
1 C Parmesan cheese, divided
2 eggs, beaten
1/3 C bread crumbs
1/4 C chopped fresh parsley
salt free seasoning to taste
1 (28 oz) jar marinara sauce

Cook shells according to package directions and drain.  While shells are cooking, place oil and spinach in a skillet.  Cook spinach over medium high heat until wilted. Place spinach in a large bowl and add ricotta cheese, 1C mozzarella cheese, 1/2 C parmesan cheese, eggs, bread crumbs, parsley, and seasoning to taste.  Combine filling ingredients well.  Once shells are cooked, drained and cooled a little, spoon some of the filling into each shell and lay them in a 9 x 13 inch baking dish. Pour sauce over and around shells, sprinkle with remaining cheeses and bake at 350 degrees for 30 minutes or until heated through and cheese is melted.

Chicken Piccata

Chicken Piccata

 

4 chicken breasts, pounded flat

Salt free seasoning to taste

¼ C flour

3 Tbsp butter, divided

2 Tbsp oil

¼ C lemon juice

¾ C chicken broth

¼ C fresh chopped parsley

 

Season chicken and dredge in flour. Heat 1 Tbsp butter and 1 Tbsp oil in a skillet, add half the chicken and cook until browned about 3-5 minutes. Turn and cook until browned and cooked through on the other side for another 3-5 minutes. Remove and place on a plate. Repeat with the other half of the chicken. When chicken is cooked remove and place on the plate with the other chicken. Add lemon juice and broth to the skillet and bring to a boil. Cook at a boil until thickened about 3-5 minutes. Add remaining 1 Tbsp of butter and parsley. Serve sauce oer the chicken.  

Italian Macaroni

Italian Macaroni

 

1 lb ground beef

2 (15 oz) cans diced tomatoes

2 C water

1 Tbsp Italian seasoning

2 cloves garlic, minced

Onion powder to taste

2 C elbow macaroni, uncooked

Parmesan cheese for garnish

Mozzarella cheese for garnish

 

In a large pot, cook ground beef until cooked through. Add tomatoes, water, Italian seasoning, garlic and onion powder. Bring to a boil and stir in macaroni. Turn to low, cover and simmer for 10 minutes or until pasta is tender. Before serving garnish with cheeses if desired.

Pesto Chicken

Pesto Chicken

6 boneless, skinless chicken breasts

1 (10oz) jar pesto sauce

Mozzarella cheese, shredded, for garnish

Parmesan cheese, grated, for garnish

Nonstick cooking spray

Heat oven to 375°F. Spray a 9x13 inch baking dish with nonstick cooking spray. Spread a small amount of pesto sauce on the bottom of the baking dish. Lay chicken in the baking dish. Pour remaining pesto over the chicken. Cover with foil and bake for 30 minutes or until cooked through. Remove foil and sprinkle with cheeses and bake for 5 minutes more or until cheese is melted.

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Italian Sausage Spaghetti Sauce

Italian Sausage Spaghetti Sauce

2 lbs. Italian sausage
48 oz. spaghetti sauce
1 (6 oz.) can tomato paste
Green pepper, diced
1 lg. onion, diced
1 tsp. parsley flakes
1 c. water

Remove casings from sausage and break into medium sized pieces. Place sausage in skillet with green pepper and onion and cook until sausage is brown and vegetables are tender. Meanwhile, place remaining ingredients in crock pot. Add drained sausage/ vegetable mix and cover; cook on low 4 hours. Serve over cooked spaghetti. Sprinkle with Parmesan, if desired.

Pizza Burgers

Pizza Burgers

2 lbs ground beef

1 recipe pizza sauce, prepared

6 slices mozzarella cheese

1 (8 oz) pkg. mushrooms, sliced

1 onion, diced

2 green peppers, diced

Oil as needed

Make ground beef into 6 equal patties and cook until done. Meanwhile in a skillet sauté in oil the mushrooms, onion and green pepper until tender. While burgers are still hot top with cheese, pizza sauce, and vegetables before serving.

Homemade Pizza Sauce

Italian seasoning to taste

1 (6 oz) can tomato paste

2 (8 oz) cans tomato sauce

Fresh minced garlic to taste

Combine all ingredients in a small saucepan and bring to a boil, simmer for about 5 minutes and then use to top burgers.

Tossed Salad with Creamy Italian Dressing

Tossed Salad

1 head of lettuce, cored and torn

Carrots, grated

Radishes, sliced

Parsley, minced fine

Celery, chopped

Green pepper, cut into strips

Pimento stuffed green olives, sliced

Tomatoes, chopped

Green onions, sliced

Parmesan Cheese

Bacon, cooked and crumbled

Combine everything and  toss well.

 

Creamy Italian Salad Dressing

1/2 C olive oil

1/4 C white wine vinegar

1 tsp Italian seasonings

black pepper to taste

1 tsp sugar

1/2 tsp garlic powder

4 Tbsp mayonnaise

2 envelopes Italian Dressing mix, prepared according to package directions.

Combine all ingredients in a blender until mixed well.

Italian Sausage Lasagna

Italian Sausage Lasagna

1 pound mild Italian sausage
1 medium onion, chopped (1/2 cup)
1 garlic clove, crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
1 can (16 ounces) whole tomatoes, undrained
1 can (15 ounces) tomato sauce
12 uncooked lasagna noodles (12 ounces)
1 container (15 ounces) ricotta cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 ounces)
1/4 cup grated Parmesan cheese 

Cook sausage, onion and garlic in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce, breaking up tomatoes. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered about 45 minutes or until slightly thickened. Heat oven to 350 degrees. Cook and drain noodles as directed on package. Mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano. Spread 1 cup of the sauce mixture in ungreased rectangular baking dish, 13x9x2 inches. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese. Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.