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Healthy Mediterranean Cooking at Home

Category Archives: Turkey

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It’s the holidays and you want to invite friends over but don’t want to spend all day in the kitchen, then pasta is just right for such an occasion. Most people like pasta and it can become an elegant company meal with the right ingredients.

The menu can come together quickly by adding a simple appetizer, such as cheese and crackers or a light soup. Add a salad, some bread and cookies and the meal is done. Don’t forget the wine.

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Sausage Stuffed Shells

This dish can be assembled early in the day and refrigerated. Take the dish out of the refrigerator about 30 minutes before baking.

6 servings

Ingredients

  • 24 dried jumbo shell macaroni
  • 2 cups coarsely chopped fresh cremini mushrooms
  • 1 medium fennel bulb, trimmed and chopped
  • 1 large red or yellow bell pepper, seeded and chopped
  • 1 tablespoon olive oil
  • 12 ounces Italian sausage, casings removed
  • 2 eggs, lightly beaten
  • 2 ½ cups ricotta cheese
  • 3/4 cup finely shredded Parmesan cheese
  • 3 1/2 cups homemade or store-bought tomato pasta sauce
  • 3/4 cup shredded mozzarella cheese
  • Minced fennel leaves for garnish

Directions

Preheat oven to 350 degrees F.

Cook macaroni according to package directions; drain and place the shells on clean kitchen towels.

In a large mixing bowl combine eggs, ricotta cheese and Parmesan cheese.

In a large skillet cook mushrooms, chopped fennel and bell pepper in hot oil over medium heat about 4 minutes or until vegetables are tender, stirring occasionally. Add the vegetables to the ricotta mixture.

Add sausage to the skillet and cook until browned, using a wooden spoon to break up meat as it cooks. Drain off fat and add the cooked sausage to the vegetable ricotta mixture. Stir well.

Fill the cooked macaroni shells with the ricotta, vegetable and sausage mixture.

Spoon 1 1/2 cups of the tomato sauce in the bottom of a 3-quart rectangular baking dish, spreading evenly. Arrange shells on top of the sauce. Drizzle shells with remaining sauce and sprinkle with mozzarella cheese. Bake, covered about 30 minutes or until heated through. Garnish with fennel leaves.

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Shrimp and Roasted Red Pepper Pasta

6 servings

Ingredients

  • 1 ½ pounds fresh peeled and deveined medium shrimp
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • ⅓ cup finely chopped onion
  • 6 cloves garlic, minced
  • ¼ teaspoon crushed red pepper
  • One 12 ounce jar roasted red sweet peppers, drained and chopped
  • ½ cup dry white wine
  • ½ cup whipping cream
  • ¼ cup snipped fresh basil
  • 1 cup finely shredded Parmesan cheese
  • 1 lb penne or ziti pasta

Directions

Rinse shrimp and pat dry with paper towels. Set aside.

Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and place in a large pasta serving bowl.

In a large skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic. Cook and stir for 1 to 2 minutes or just until onion is tender.

Add shrimp and crushed red pepper; cook and stir for 2 minutes. Add roasted peppers and wine. Bring to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until shrimp are opaque, stirring occasionally.

Stir in cream. Return to boiling; reduce heat. Boil gently, uncovered, for 1 minute. Stir in basil. Add shrimp mixture and cheese to hot cooked pasta; toss gently to combine.

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Meat Stuffed Manicotti

6 servings

Marinara Sauce

Ingredients

  • 2 tablespoons olive oil
  • 1 cup finely chopped onion (1 large)
  • ½ cup finely chopped carrot (1 medium)
  • ½ cup finely chopped celery (1 stalk)
  • 3 cloves garlic, minced
  • Two 26 to 28 oz containers of Italian crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 cup water
  • 1 cup dry red wine
  • 3 tablespoons snipped fresh flat-leaf Italian parsley
  • 2 tablespoons snipped fresh basil
  • 1 tablespoon dried Italian seasoning
  • 2 teaspoons sugar
  • ¼ teaspoon crushed red pepper
  • 3 bay leaves
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Manicotti

Ingredients

  • 12 dried manicotti shells
  • 2 cups shredded mozzarella cheese
  • 1 cup finely shredded Parmesan cheese
  • ½ cup finely chopped onion
  • ½ cup finely chopped green bell pepper
  • 1 egg, lightly beaten
  • 2 tablespoons basil pesto
  • 1 pound lean ground beef or ground turkey
  • 3 cups Marinara Sauce
  • Fresh basil for garnish

Directions

For the Marinara Sauce:

In a large saucepan heat oil over medium heat. Add onion, carrot, celery and garlic. Cook, uncovered, for 10 minutes or until the vegetables are very tender but not brown, stirring occasionally.

Stir in tomatoes, tomato paste, water, wine, parsley, basil, Italian seasoning, sugar, crushed red pepper, bay leaves, salt and black pepper.

Bring to boiling; reduce heat. Simmer, uncovered, about 45 minutes or until sauce thickens stirring occasionally. Remove and discard bay leaves.

For the Manicotti:

Cook manicotti for 2 minutes less than the package directs; drain. Place manicotti in a single layer on a sheet of greased foil.

Preheat the oven to 350 degrees F.

In a large mixing bowl combine 1 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, the onion, bell pepper, egg and pesto. Add ground meat; mix well.

Divide mixture into 12 portions. Shape each portion into a 5-inch log. Push a log into each cooked manicotti shell; arrange the shells in an ungreased 3-quart rectangular baking dish. Pour Marinara Sauce over filled manicotti.

Bake, covered, for 45 minutes. Sprinkle with the remaining 1 cup mozzarella cheese and the remaining 1/2 cup Parmesan cheese. Bake, uncovered, about 10 minutes more or until the cheeses are melted. Garnish with fresh basil.

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Artichoke Lasagna

8 servings

Ingredients

  • One 9 oz package of frozen and thawed artichoke hearts or 15 cooked baby artichokes
  • 9 dried lasagna noodles
  • 3 tablespoons olive oil, divided
  • ½ cup pine nuts, toasted
  • 4 cloves garlic, minced
  • One 15 ounce carton ricotta cheese
  • 1 cup finely shredded Parmesan cheese
  • 1 cup shredded fresh basil leaves
  • 1 egg
  • ¾ teaspoon salt
  • 1 cup vegetable or chicken broth
  • ¼ cup all-purpose flour
  • 2 cups half-and-half or light cream
  • 1 cup shredded mozzarella cheese

Directions

Preheat oven to 350 degrees F.

Cook lasagna noodles al dente; drain and place the noodles on clean kitchen towels.

Place the defrosted artichoke hearts on paper towels and cut each in half.

In a large saucepan, heat 2 tablespoons of the oil over medium heat. Add artichokes, pine nuts and half of the garlic. Cook for 6 to 8 minutes or until the artichokes are tender, stirring frequently. Transfer to a large mixing bowl. Do not clean out the pan.

Stir in ricotta cheese, 1/2 cup of the Parmesan cheese, 1/2 cup of the basil, the egg and salt into the mixing bowl with the artichokes..

In a small bowl or glass measuring cup, combine broth and flour.

In the large saucepan used to cook the artichokes, heat the remaining 1 tablespoon oil over medium heat. Add the remaining garlic; cook and stir until garlic is tender but not brown. Stir in flour mixture and half-and-half. Cook and stir until mixture is thickened and bubbly. Remove from heat. Stir in the remaining 1/2 cup basil.

In a small bowl, combine mozzarella cheese and the remaining 1/2 cup Parmesan cheese.

To assemble the lasagna:

Spread about 1 cup of the sauce over the bottom of an ungreased 3-quart shallow baking dish. Layer three of the cooked noodles in the dish. Spread with one-third of the artichoke mixture and one-third of the remaining sauce. Sprinkle with 1/2 cup of the mozzarella mixture. Repeat layering noodles, artichoke mixture, sauce and mozzarella mixture two more times.

Bake, uncovered, for 35 to 40 minutes until edges are bubbly and top is lightly browned. Let stand for 15 minutes before serving.

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Seafood Linguine

6 servings

Ingredients

  • 12 ounces linguine or spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, chopped
  • 1 tablespoon chopped shallot
  • 1 28-ounce can diced Italian tomatoes
  • 1/2 cup white wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • ½ teaspoon red chili flakes
  • 18 littleneck or small cherrystone clams, scrubbed
  • 12 ounces sea scallops, muscle removed
  • 12 ounces grouper, tilapia or other flaky white fish, cut into 1-inch strips
  • 6 ounces calamari, cut into thin rings
  • 1 teaspoon dried marjoram, plus more for garnish

Directions

Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and place in a large pasta serving bowl.

Heat oil in a large skillet over medium heat. Add garlic and shallot and cook, stirring, until beginning to soften, about 1 minute.

Increase the heat to medium-high. Add tomatoes, wine,chili flakes, salt and pepper. Bring to a simmer and cook for 1 minute. Add clams, cover and cook for 2 minutes. Stir in scallops, calamari, fish and marjoram. Cover and cook until the scallops and fish are cooked through and the clams have opened, 3 to 5 minutes more. (Discard any clams that don’t open.)

Spoon the sauce and clams over the pasta and sprinkle with additional marjoram.

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Need  some new ideas for using your Thanksgiving leftovers? Think breakfast.

I had apple cider leftover from basting the turkey on Thanksgiving, so one way to use up some leftover cider, is to make pancakes or muffins. I also had plenty of sweet potatoes, vegetables, Italian sausage stuffing, turkey and cranberry sauce leftover, despite giving my guests take home containers. I don’t mind repeating Thanksgiving dinner one night, but not two. So the remaining leftovers need to become something else. Here are a few suggestions.

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Apple Cider Pancakes

Yield: 6 to 8 pancakes. This recipe is easily doubled.

Ingredients

  • 1 1/2 cups Self-Rising flour
  • 1 tablespoon brown sugar
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 large egg
  • 1/2 cup buttermilk
  • ½ cup apple cider
  • 2 tablespoons vegetable oil
  • ½ cup chopped pecans or peeled and chopped apple

Directions

Whisk together the flour, sugar, baking soda, cinnamon and pecans.

In a separate bowl, whisk together the egg, buttermilk, cider and oil until foamy. Add to the flour mixture and mix until blended

Let the batter rest while the griddle or frying pan heats up. Brush the griddle lightly with vegetable oil.

Drop 1/4 cup of batter for each pancake onto the hot surface. Turn the pancakes over once bubbles have risen to the surface and cook the second side until golden brown.

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Sweet Potato Whole Wheat Muffins

Cooked butternut squash would also work well in this recipe.

Makes 12-15 muffins depending on the size of your muffin cups.

Ingredients

  • 1/2 cup leftover mashed sweet potatoes
  • 1 3/4 cups white whole wheat flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 3 large eggs
  • 3/4 cup light brown sugar
  • 1/2 cup unsweetened applesauce
  • 1/3 cup vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoons grated lemon zest
  • 1 apple, peeled, cored and finely chopped
  • 1/4 cup chopped hazelnuts
  • 1 tablespoon granulated sugar

Directions

Heat the oven to 350 degrees F and line a muffin pan with 12-15 baking cups or spray the muffin pan well with non-stick cooking spray.

In a small bowl combine the chopped hazelnuts with the granulated sugar.

In a large bowl, whisk together flour, salt, baking soda, baking powder, lemon zest, cinnamon and ginger.

In another bowl, whisk together eggs, mashed sweet potatoes, brown sugar, oil, applesauce and vanilla.

Fold wet ingredients into dry ingredients until well incorporated, then fold in apple. Spoon batter into baking cups and sprinkle with hazelnuts and granulated sugar.

Bake until golden brown and a toothpick inserted in centers comes out clean, about 20-25 minutes. Transfer to a wire rack to cool.

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Cranberry Sauce Scones

I use orange zest in my cranberry sauce. If your recipe does not, then add a teaspoon of grated orange zest with the cranberry sauce.

12 scones

Ingredients

  • 2 ¾ cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar, plus extra for sprinkling on the scones
  • ½ cup unsalted, cold butter, diced
  • 2 eggs
  • 1/2 cup half-and-half, plus more for glazing
  • 1 teaspoon almond extract
  • 1 cup leftover homemade cranberry sauce
  • ½ cup chopped walnuts

Directions

Preheat the oven to 425 degrees F. Line two baking pans with parchment paper.

In a large bowl, whisk together the flour, baking powder, sugar and salt.

Cut the butter into the flour mixture with a pastry blender. Fold in the chopped walnuts.

In a small bowl, combine the 1/2 cup half-and-half and the eggs, beating well. Add the cranberry sauce and almond extract. Stir well.

Pour the wet ingredients into the dry ingredients and stir gently just to combine. Use your hands to press the dough into a rough ball.

Turn the dough out onto a floured board or counter top. Press and knead the dough just until it comes together. Do not overwork the dough or the scones won’t be tender.

Divide the dough in half. Round each half into a 6″ circle. The circles should be about 3/4″ thick. Cut each circle into 6 wedges.

Transfer the scones with a metal spatula to the baking pans.

Pour a small amount of  half-and-half into a dish or measuring cup. Use a pastry brush to gently brush some half-and-half on the top of each scone and sprinkle with a little granulated sugar.

Bake for 12 – 25 minutes or until golden brown. Transfer to a rack to cool slightly.

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Thanksgiving Stuffing Hash and Eggs

2 servings

Ingredients

Directions

In a medium skillet with a cover, heat the olive oil over medium heat and add the butter. Add the stuffing, flatten with a spatula and cook until light golden brown and crispy on the bottom. Gently turn the stuffing over and cook for 3-4 minutes more.

With a large spoon make four round holes in the stuffing mixture. Crack eggs one at a time into a small bowl and gently pour into each hole in the stuffing.

Cover the pan and cook the eggs to your likeness or until the whites are completely set and the yolks begin to thicken but are not hard. Serve immediately.

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Turkey Breakfast Sandwich

1 sandwich

Ingredients

  • 1 bagel thin, lightly toasted
  • 2 eggs
  • Dash of water
  • 2 tablespoons chopped chives
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 thin slices leftover turkey
  • 1 slice white American Cheese or your favorite cheese

Directions

Beat eggs with a dash of water, add chives, salt and pepper to taste and mix well.

Heat oil in a small skillet and pour in egg mixture. Cook until set and turn the egg over with a wide spatula to finish cooking.

Fold the egg in half and in half again. Place the turkey slices on top to heat for a minute or two. Place the cheese slice on top and let it warm.

Transfer to the toasted bagel.

'Oh, she's not a witch or anything -- she just served leftover turkey five days in a row.'

‘Oh, she’s not a witch or anything — she just served leftover turkey five days in a row.’

Helen was determined to get rid of her leftovers.

Helen was determined to get rid of her leftovers.

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It just doesn’t feel like football season without chicken wings, nachos, burgers and high-calorie favorites. Sure, these fatty foods might taste good at the time, but they put you at risk for high cholesterol, high blood pressure and weight gain. Plus, greasy, fatty foods mindlessly munched (with beer) while you watch the game, can leave you bloated.

The best seat in the house is not in front of a table filled with food. Stake out a seat near the game but away from the food. When you want something to eat, get up and put a portion on your plate.

Watch the game. Talk to your friends. Cheer for your team. The more involved you are in the real action, the less likely you’ll be to absentmindedly eat too much.

Beer will be flowing. Slow it down and ward off a hangover by drinking a tall glass of water between each beer.

Enjoy watching the games with healthier finger foods and savory snacks and they will be just as tasty and enjoyable as the not-so-healthy versions.

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Blue Cheese Walnut Balls

This easy-to-make appetizer will be a big hit at your next get-together. Use a cookie scoop to shape the cheese balls.

Makes: 8 servings

Ingredients

  • 6 ounces reduced-fat cream cheese (Neufchatel)
  • 1/4 cup crumbled blue cheese (1 ounce)
  • 12 dried apricots, finely chopped
  • 5 tablespoons finely chopped toasted walnuts
  • 1/4 teaspoon salt
  • 1/2 teaspoon finely snipped fresh rosemary
  • Triscuit crackers (whole wheat crackers)

Directions

In a small bowl combine cream cheese and blue cheese. Beat with an electric mixer on medium speed until smooth. Stir in apricots, 3 tablespoons of the walnuts and salt.

Shape mixture into 16 balls. In a small bowl mix 2 tablespoons of the walnuts and the rosemary. Roll balls to lightly cover with nut mixture. Serve with crackers.

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Pizza Lettuce Wraps

8 servings

Ingredients

  • 2 cups cherry tomatoes or grape tomatoes, quartered
  • 2 cups canned cannellini beans, rinsed and drained
  • 1 ½ cups shredded reduced-fat mozzarella cheese (6 ounces)
  • 2 ounces thinly sliced, cooked turkey pepperoni, cut into thin strips (1/2 cup)
  • 1/2 cup snipped fresh basil
  • 2 tablespoons snipped fresh oregano
  • 16 large Bibb lettuce leaves

Directions

In a medium bowl combine tomatoes, beans, cheese, pepperoni, basil and oregano.

Divide tomato mixture among lettuce leaves. Roll up or leave open as cups.

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Spiced Nuts

6-8 servings

Ingredients

  • 3 cups peanuts
  • 3 cups almonds
  • 2 tablespoons olive oil
  • 4 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon ground cinnamon

Directions

Preheat oven to 325 degrees F.

In a mixing bowl, combine nuts and oil; stir to coat nuts evenly.

In a small bowl, stir together chili powder, garlic powder, cumin, cayenne pepper, celery salt and cinnamon. Sprinkle over nut mixture; toss to coat nuts evenly.

Spread nuts in a single layer in a 15 x 10 inch baking pan. Bake for 15 minutes, stirring twice; cool.

Store in an airtight container at room temperature for up to 2 weeks.

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Spinach-Parmesan Dip

8 servings

Ingredients

  • Nonstick cooking spray
  • Two 10 ounce package frozen chopped spinach, thawed
  • One 14 ounce can quartered artichoke hearts, drained and coarsely chopped
  • 1 cup chopped onion (1 large)
  • 1 tablespoon Dijon mustard
  • 4 cloves garlic, minced
  • 1/2 teaspoon dried oregano, crushed
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup reduced fat mayonnaise
  • 1/2 cup reduced fat sour cream
  • 1/2 cup shredded Parmesan cheese (2 ounces)
  • 1 tablespoon lemon juice
  • Toasted Pita Chips
  • Sliced red bell peppers

Directions

Preheat the oven to 350 degrees F.

Coat a an 8 inch baking dish with cooking spray; set aside.

Squeeze spinach dry and mix with the artichokes, onion, mustard, garlic, oregano and pepper in a bowl. Add remaining ingredients and mix well.

Pour into the prepared baking dish and bake for 30 minutes.

Serve warm with pita chips and sliced red bell peppers.

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Chicken Fingers with Honey Mustard Sauce

8 servings

Ingredients

Sauce

  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 4 teaspoons rice wine vinegar

Chicken Fingers

Olive oil cooking spray

  • 4 large eggs
  • 1/4 cup water
  • 2 lbs. chicken breast tenders, skinless
  • 2 cups Panko bread crumbs (Japanese-style bread crumbs)
  • 1 cup finely chopped sliced almonds
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper

Directions

Combine honey, mustard and vinegar in a serving bowl; mix well. Chill.

Preheat oven to 425° F.

Line several baking sheets with foil; lightly coat with spray.

Combine eggs and water in a large bowl; whisk to blend.

Soak chicken in the egg mixture for 30 minutes, turning once; set aside.

Combine bread crumbs, almonds, salt and pepper in a large resealable plastic bag; shake to combine.

Working with a few pieces at a time, lift chicken from the egg mixture, letting excess drip back into bowl, and drop into bag containing the bread crumb mixture. Seal bag and shake to coat; repeat with remaining chicken.

Place chicken on prepared baking sheets. Bake for 20 minutes, turning after 10 minutes, until no longer pink in the middle and golden brown.

Serve with the honey mustard sauce.

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Oatmeal-Toffee Cookies

Makes 4 dozen

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup firmly packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups uncooked regular oats
  • 1 cup white whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans
  • 1 (10-ounce) package toffee bits

Directions

Beat butter at medium speed with an electric mixer 2 to 3 minutes or until light and fluffy. Add sugar, beating well. Add eggs and vanilla, beating until blended.

Combine oats and next 3 ingredients; add to butter mixture, beating just until blended. Stir in chopped pecans and toffee bits.

Drop dough by heaping tablespoonfuls onto lightly greased baking sheets.

Bake at 375° for 10 minutes. Cool on wire racks.


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Folklore states that cooks aboard Neapolitan ships invented marinara sauce in the mid-16th century after the Spaniards introduced the tomato from America to Europe. The original recipe was resistant to spoilage due to the high acid content of the tomatoes. This made it ideal for lengthy sea voyages hundreds of years before refrigeration methods were invented. Historically, the first Italian cookbook to include tomato sauce was Lo Scalco alla Moderna (The Modern Steward), written by Italian chef, Antonio Latini, and was published in two volumes in 1692 and 1694. This early tomato sauce was more like a modern tomato salsa.

Today, the sauce is usually made with tomatoes, garlic, herbs and onions. Its many variations can include the addition of capers, olives and spices and it is occasionally sweetened with a dash of red wine. This sauce is widely used in Italian-American cuisine, which has greatly diverged from its Old World origins.

Keep your freezer or pantry stocked and you’ll always be minutes away from a great, easy meal. Visit this link for my homemade marinara recipe or use your favorite brand.

For Breakfast or Lunch:

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Marinara Baked Eggs

4 servings

Ingredients

  • 1 cup marinara sauce
  • 4 eggs
  • Shaved Parmesan cheese, optional

Directions

Preheat oven to 350 degrees F.

Warm marinara sauce; pour 1/4 cup into each of four lightly greased 6-ounce ramekins.

Top each with 1 egg. Bake for 18 to 20 minutes or until the egg white is set and the yolk is thickened.

To serve:

Sprinkle with shaved Parmesan cheese. Serve crusty bread on the side.

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Italian Stew

4 servings

Ingredients

  • 1 tablespoon olive oil
  • 8 ounces cremini mushrooms, quartered or sliced
  • 3/4 cup chopped green bell pepper (1 medium)
  • 1/3 cup finely chopped onion (1 small)
  • 1 teaspoon dried Italian seasoning, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cups marinara sauce
  • 1 ¼ pounds uncooked ground turkey breast
  • Four ½ inch slices of Italian bread, toasted (optional)
  • 1/2 cup shredded part-skim mozzarella cheese (2 ounces)

Directions

In a 3 1/2 to 4-quart saucepan, heat oil and add ground turkey. Cook until brown.

Add mushrooms, bell pepper, onion, Italian seasoning, salt and black pepper. Cook until vegetables are tender.

Pour marinara sauce over all. Cover and cook on low-heat for 1 hour.

To serve:

Heat the broiler

Pour stew into 4 individual ovenproof bowls. Top with a slice of bread and sprinkle each with mozzarella cheese. Place under the broiler until the cheese begins to melt. Serve immediately.

You can also skip the bread and just top the hot stew with mozzarella cheese.

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Pizza Stuffed Potatoes

4 servings

Ingredients

  • 4 medium russet potatoes
  • Olive oil
  • 1 cup shredded mozzarella cheese
  • 1 cup pre-cooked additions, such as chopped bell pepper, chopped mushrooms, crumbled Italian sausage or chopped ham
  • 2 teaspoons dried oregano or Italian seasoning
  • 2 cups marinara sauce
  • 8 teaspoons grated Parmesan cheese
  • Sliced olives, optional

Directions

Preheat oven to 425 degrees F.

Scrub  potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork and rub with olive oil. Bake for 40 to 60 minutes or until tender.

Split each potato in half lengthwise. Carefully scoop out the flesh of each potato, leaving a 1/4-inch-thick shell. Place in a baking dish sprayed with olive oil cooking spray.

In a bowl mash scooped-out potato flesh; add 1 cup shredded mozzarella cheese, 1 cup desired fillings and 2 teaspoon dried oregano or Italian seasoning.

Spoon 1/4 cup marinara sauce into the bottom of each shell; divide the potato mixture evenly among the shells. Sprinkle each potato half with 1 teaspoon grated Parmesan cheese.

Bake about 15 minutes or until heated through. Garnish with sliced olives, if desired.

For Dinner:

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Italian Style Pot Roast

4 servings

Ingredients

  • One 3 pound boneless beef chuck pot roast
  • 1 teaspoon garlic salt
  • 1 teaspoon fennel seed, toasted and crushed
  • 1/2 teaspoon ground black pepper
  • 2 medium fennel bulbs, trimmed, cored and cut into thin wedges
  • 3 medium carrots, cut in 2-inch lengths (1-1/2 cups)
  • 1 large onion, cut into thin wedges (1 cup)
  • 3 1/2 cups marinara sauce
  • 2 cups hot cooked penne pasta
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley
  • Grated Parmesan cheese

Directions

Adjust the oven rack to the middle position and heat oven to 300 degrees F.

Trim fat from the meat.

In a small bowl, combine garlic salt, fennel seed and pepper; rub into the roast on all sides.

In a 5-quart Dutch Oven heat oil and brown the roast on all sides. Remove to a plate.

Place the fennel, carrot and onion in the bottom of the pot and and place the roast on top.

Pour the marinara sauce over the roast  Bring liquid to simmer over medium heat, then place a large piece of foil over the pot and cover tightly with the lid; transfer the pot to the oven.

Cook, turning the roast every 30 minutes until fully tender and a meat fork or sharp knife easily slips in and out of the meat, about 3 1/2 to 4 hours.

Toss the cooked pasta with parsley and place on a serving platter. Slice the roast. Place the sliced pot roast slices and vegetables on the plate with the pasta.

Pour the sauce over all and sprinkle with Parmesan cheese. Serve.

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Marinara Poached Chicken

Serve this dish with cooked pasta, mashed potatoes or couscous.

4 servings

Ingredients

  • 3 cups marinara sauce
  • 4 skinless, boneless chicken breasts
  • Salt & Pepper
  • Grated Parmesan cheese and chopped fresh basil for garnish

Directions

Pour marinara sauce into a large, deep skillet with a cover; warm over medium heat.

Sprinkle skinless, boneless chicken breast halves with salt and ground black pepper. Add to the skillet and turn to coat in the sauce.

Heat just until beginning to boil; reduce heat. Simmer, covered, about 10 minutes or until the chicken is no longer pink in the center and a meat thermometer reaches 165 degrees F.

Top with grated Parmesan cheese and basil before serving.


onedishcover

Making  one dish meals can be a very economical way of preparing delicious and healthy meals. This type of dinner is especially desirable for busy people. It is really very easy and doesn’t take a great deal of time. The term one-pot meal is almost synonymous with crock-pot dinners, hearty stews and pot roasts coming to mind; however there are plenty of lighter and faster variations to this concept. A one dish meal need not require hours and hours of cooking, but may be as simple as a stir-fry or a summer pasta with vegetables and seafood.

onedish1

Tortellini with Broccoli, Olives and Beans

2-3 servings

Ingredients

  • 9 ounces refrigerated or frozen cheese-filled tortellini
  • 2 cups small broccoli florets
  • One 15 ounce can cannellini (white kidney beans), rinsed and drained
  • 1/4 cup slivered pitted Kalamata olives
  • 2 tablespoons olive oil
  • 2 tablespoons white balsamic vinegar
  • 1/2 teaspoon crushed red chili pepper
  • 1 cup quartered cherry or grape tomatoes
  • 1/2 cup crumbled feta cheese
  • 1/4 cup snipped fresh basil

Directions

In a deep large skillet bring 2 inches of water to boiling. Add tortellini; cook for 7 to 8 minutes or until tender, stirring occasionally. Stir in broccoli; cook for 2 minutes or until the broccoli is crisp-tender. Drain in colander. Return tortellini and broccoli to the skillet.

Stir in beans, olives, oil, vinegar and red pepper. Heat through. Sprinkle with tomatoes, feta and basil. Serve in pasta bowls.

onedish2

Salmon and Swiss Chard in Mustard Sauce

4 servings

Ingredients

  • 2 teaspoons olive oil
  • 1 ¼ pounds fresh skinless salmon fillets
  • 2 cloves garlic, finely minced
  • 2 tablespoons Dijon-style mustard
  • 2 tablespoons honey
  • 1 tablespoon white wine vinegar
  • 1 teaspoon dried dill
  • 1/3 cup chopped onion (1 small)
  • 1/2 cup reduced-sodium chicken broth
  • 2 pounds Swiss chard, stems removed and the leaves cut into 1-inch pieces

Directions

Brush the oil over the bottom of a large deep skillet with a cover.

Rinse and pat the salmon dry with paper towels. Place salmon in the skillet, tucking under any thin edges. Sprinkle the salmon with the garlic.

In a small bowl stir together mustard, honey, vinegar and dill and transfer 2 tablespoons of the mixture to another small bowl to serve later.

Stir the onion, broth and mustard mixture together and pour over the salmon.

Cover and bring to a slow boil, reduce heat to medium and poach until the salmon flesh is firm, about 12 to 15 minutes.

Carefully transfer salmon with a slotted spoon to a serving platter.Add the chard to the skillet and cook until tender, about

Stir the reserved 2 tablespoons of mustard mixture into the chard mixture. Spoon the chard onto the platter with the salmon.

onedish3

Turkey Cutlets with Barley Saute

6 servings

Ingredients

  • 2 teaspoons olive oil
  • 6 –  1/2-inch-thick turkey breast slices (cutlets) (about 1 1/2 pounds)
  • 3 cups sliced fresh cremini mushrooms (8 ounces)
  • ½ cup chopped onion
  • ½ cup chopped carrot
  • ½ cup chopped red bell pepper
  • 2 cups reduced-sodium chicken broth
  • 1 cup quick-cooking barley
  • 2 teaspoons snipped fresh oregano or 1 teaspoon dried oregano, crushed
  • ½ teaspoon finely shredded lemon peel
  • Salt and ground black pepper
  • Snipped fresh oregano
  • Lemon wedges

Directions

In a large skillet with a cover, heat the oil over medium-high heat. Sprinkle turkey cutlets lightly with salt and pepper and place in the skillet. Cook for 4 to 6 minutes or until browned and no longer pink, turning once. Remove turkey from the skillet; set aside on a platter and cover with foil..

Add the mushrooms, onion, carrot and bell pepper to the skillet and stir for 3 to 4 minutes or until tender. Stir in broth, barley and oregano. Bring to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or until barley is tender and liquid is nearly absorbed.

Stir in lemon peel and 1/4 teaspoon each of salt and black pepper. Return turkey cutlets with any accumulated juices to the skillet. Cover and cook for 1 to 3 minutes or until heated through. Adjust salt and pepper seasoning to taste. Garnish with additional fresh oregano and serve with lemon wedges.

onedish4

Pork Tenderloin with Carrots, Parsnips and Chickpeas

6 servings

Ingredients

  • Two 1 pound pork tenderloins (455 g), trimmed of fat and silverskin
  • Kosher salt and freshly ground black pepper
  • 1 pound carrots, peeled and cut in half lengthwise
  • 1 pound parsnips, peeled and cut in half lengthwise
  • 3 tablespoons extra-virgin olive oil
  • ½ cup drained canned chickpeas (85 g), rinsed and blotted dry
  • ½ cup fresh orange juice (120 ml)
  • ½ cup dry white wine or low sodium chicken broth (120 ml)
  • 1 tablespoon firmly packed light brown sugar
  • ½ teaspoon crushed fennel seeds
  • ¼ teaspoon pimenton ( smoked paprika)
  • 1 tablespoon unsalted butter
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh oregano

Directions

Place rack in the center of the oven. Preheat oven to 400 degrees F.

Season pork generously on all sides with salt and pepper. In a 12-inch ovenproof skillet heat oil over medium-high heat. Add pork. Sear on all sides until browned, about 6 minutes total. Transfer the pork to a large plate; set aside

Add carrots to the pan. Cook and stir until browned at the edges, about 5 minutes. Add the chickpeas and 1/2 teaspoon salt. Cook for 1 minute more. Using a spatula, make two wide spaces through the vegetables. Place pork tenderloins in the spaces so they rest directly on the pan surrounded by the carrots and chickpeas.

Transfer the pan to the oven. Roast 10 to 15 minutes or until an instant read thermometer inserted into the center of a tenderloin registers 145 degrees F. The center should be rosy when cut into with a knife. Transfer the pork to a carving board; tent loosely with aluminum foil. Let rest for 10 minutes.

Carefully place the pan with the vegetables over medium heat on top of the stove. Add orange juice, wine or broth, brown sugar, fennel and paprika; mix well. Bring to a simmer and cook, stirring occasionally, until the sauce is reduced by half, about 3 minutes. Stir in butter, parsley and oregano. Season to taste with salt.

To serve, cut the pork on a slight diagonal into slices 1-inch-thick. Serve with roasted vegetables.

onedish5

 

Chicken and Vegetable Saute

4 servings

Ingredients

  • 1 oz. pancetta, diced
  • 8 skinless, boneless chicken thighs or breasts or a combination
  • 1 teaspoon dried Italian seasoning
  • Salt & pepper to taste
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth
  • 1 pound asparagus spears, trimmed and cut into two-inch pieces
  • 1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips
  • 1 garlic clove, minced
  • 4 green onions, sliced

Directions

 

In a 12-inch skillet brown chicken and pancetta in olive oil over medium-high heat, turning chicken to brown evenly. Add garlic, asparagus and squash. Sprinkle chicken and vegetables with Italian seasoning, salt and pepper. Saute for 5 minutes.

Carefully add broth; cover and cook 10 minutes or until chicken is tender and no longer pink (165 degrees F) and vegetables are tender. Transfer mixture to a serving platter and top with sliced green onions.


backtoschoolcover

Packing lunches can be a rushed chore for parents and unhealthy items might get mixed in. Children have particular tastes and often balk at new, healthy foods, so the key is to keep the foods interesting and not too different from what they usually get. If your child returns home with half of their lunch uneaten because they don’t like something then use a few ”tricks” in creating their lunches.

Chips are crunchy and a fun snack, but lack nutritional value. The beginning of the school year is also the start of apple season, so substitute apple chips.

Use Greek yogurt that is full of protein and sweeten it lightly with honey to make a parfait. Layer fruit and granola with the yogurt to make something delicious that your children will love.

Unless your child is training for the Olympics, chances are they don’t need a sports drink every day. Curb their cravings for this sugary beverage with colorful flavored water.

Chocolate treats are very tempting for lunches. They’re individually wrapped and easy to throw in a backpack. Instead of the high sugar option, try healthy chocolate cookies. They pack the same great chocolate taste, but also have fiber and fewer calories.

Stop older kids from wanting to eat out by packing them a delicious wrap. They hold up well without refrigeration and you can tuck in some vegetables without them knowing. Drizzle Caesar dressing (or your child’s favorite dressing) over chicken inside a wrap for a tasty lunch that won’t have your children heading off for fast food.

If kids help pack their lunch, they’re more likely to eat it! On nights you have a bit more time, have them choose which piece of fruit or what type of bread they want and let them assemble their lunch.

Here are some ideas for healthy lunchbox snacks that most children like:

  • Single portion-sized cups of unsweetened applesauce or fruit without added sugar.
  • Trail mix made with cereals, nuts, pretzels, dried fruit or raisins, and a few chocolate chips.
  • Reduced-fat cream cheese spread on whole wheat crackers.
  • Individual serving-sized packages of low-fat yogurt, cottage cheese or yogurt smoothies.
  • Carrots and celery sticks with dips made from yogurt or low-fat sour cream.
  • Whole grain bagels topped with cream cheese-vegetable spread.
  • Air-popped popcorn flavored with a sprinkling of Parmesan cheese.
  • Cheese cubes or sticks and seedless grapes make a delicious side dish for sandwiches or wraps.
  • Cold strips of grilled chicken with a honey mustard dip.
  • Dried cranberries or cherries are a sweet alternative for kids bored with raisins.

backtoschool2

Baked Apple Chips

Makes about 50 chips

Ingredients

  • 2 cups water
  • 2 cups sugar
  • 2 large apples or 3 small ones (such as gala, braeburn or fuji)
  • Cinnamon, optional

You will also need:

baking sheets lined with parchment paper

a saucepan to make the simple syrup in

a mandoline or a sharp knife and a cutting board

tongs

the oven set to 250 degrees F

Directions

Make the simple syrup:

Pour the two cups of water and sugar into a saucepan and bring it to a boil. Stir it once it comes to a boil to make sure there’s no sugar stuck to the bottom of the pan and it’s all dissolved.

Once the liquid is clear, turn off the heat and let it sit.

Set the oven to 250 degrees F.

Use a mandoline or a sharp knife. Start from the side of the apple and slice off the rounded side of the apple. Then cut the apples into 1/16 inch slices.

Keep going right through the center of the apple. At this stage don’t worry about coring them or the seeds.

backtoschool3

Use a paring knife or your fingernails to remove any seed fragments, stems or fuzzy bits from the apple. The core will soften in the warm syrup.

Place the apples in the simple syrup and soak for 10 minutes. Stir a few times during the soaking period.

Using tongs, lift the apples, one by one from the syrup, shake off the excess and place them on the parchment lined baking sheets.

Don’t overlap them, but try to get as many on the baking sheets as you can. Flatten them as you go  Sprinkle lightly with cinnamon is using.

Place one baking sheet in the middle of the oven and the other right below that.

Cook them for a half hour and then rotate the trays so the top one is on bottom. Cook for another half hour and check. Depending on your oven, both sheets might be done. If they’re done, they should be golden brown and crisp.

If they’re not, give them 10 or 15 more minutes and check again, continuing to do so until they’re done. Keep in mind that they will harden up a bit once you take them out of the oven.

Apple chips will last a few months, it they are around that long.

backtoschool1

Italian Focaccia Sandwiches

4-6 servings

Ingredients

  • 5 slices bacon
  • 1 (8-ounce) round loaf of focaccia bread (6-8-inches in diameter)
  • 1/2 cup basil pesto
  • 4 ounces thinly sliced turkey
  • 2 ounces thinly sliced provolone cheese
  • Thinly sliced tomato

Directions

Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain.

Cut the focaccia bread in half and spread the pesto over both sides of the bread.

Cover the bottom halves of the focaccia with turkey, provolone, tomatoes and bacon, spreading equally.

Cover with the top half of the focaccia, pesto side down.

Cut the sandwich into 3-4 inch squares. Wrap tightly in plastic wrap.

backtoschool5

Chicken-Broccoli Cups

4 servings

Ingredients

  • 1/4 cup plain low-fat yogurt
  • 1/4 cup light ranch salad dressing
  • 1 ½ cups coarsely chopped cooked chicken or turkey
  • 1/2 cup coarsely chopped fresh broccoli
  • 1/4 cup shredded carrot
  • 1/4 cup chopped pecans or walnuts (optional)

Directions

In a small bowl combine yogurt and salad dressing.

In a medium bowl combine chicken, broccoli, carrot and, if desired, nuts. Pour yogurt mixture over the chicken mixture; toss to coat.

For individual lunches, divide chicken mixture among four plastic cups. Cover and chill for up to 24 hours.

backtoschool6

Caprese Salad Pita Pockets

4 servings

Ingredients

  • 1 cup cherry or grape tomatoes, quartered
  • 4 ounces fresh mozzarella cheese, cubed
  • 1 cup coarsely chopped cucumber
  • 3/4 cup mixed tender salad greens
  • 1/4 cup fresh basil leaves
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 4 large whole wheat pita bread rounds, halved crosswise

Directions

In a medium bowl toss together tomatoes, cheese cubes, cucumber, salad greens, basil, vinegar, oil, salt and pepper.

Spoon tomato mixture into pitas. Wrap each pita half in plastic wrap and chill.

backtoschool4

Chocolate Cookie Thins

Makes about 48 cookies.

Ingredients

  • 1 1/4 cups chopped semisweet or bittersweet chocolate (about 6 ounces)
  • 2/3 cup unsweetened cocoa powder, American-style or Dutch-process
  • 1 cup granulated sugar, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/4 cup honey
  • 3 tablespoons vegetable oil
  • 2 1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 2/3 cup white whole-wheat flour
  • 2/3 cup sweetened dried cranberries, finely chopped
  • 2/3 cup finely chopped slivered almonds

Directions

Line 3 large cookie sheets with parchment paper.

Grind chocolate in a food processor using on/off pulses until coarsely ground. Transfer to the bowl of an electric mixer and add cocoa, ½ cup granulated sugar, baking powder and salt; stir until blended on a low setting.

Add eggs, honey, oil and vanilla and beat on medium speed until combined.

Beat in all-purpose and whole-wheat flours; then fold in cranberries and nuts until thoroughly incorporated. The dough will be stiff.

Divide the dough into quarters. Roll each quarter into a 9-inch-long “log.” Divide the log into 12 equal pieces. Roll each piece into a ball.

Place on prepared cookie sheets and refrigerate until very cold, about 1 hour.

Position a rack in the middle of the oven and preheat to 350°F.

Place remaining 1/2 cup granulated sugar on a small plate. One at a time, dip the top of each ball of dough into the sugar; place, sugar-side up, about 2 1/2 inches apart on the prepared baking sheet.

Coat the bottom of a wide glass with cooking spray, then dip it into the sugar. Flatten the balls with the glass to make cookies about 2 1/4 inches in diameter, dipping the glass into the sugar between each cookie and spraying it as needed.

Bake the cookies on the center rack, one pan at a time, until just firm to the touch, 8 to 13 minutes. Let stand for 5 minutes, then transfer to wire racks to cool. Repeat with remaining pans.

These cookies store well in the freezer.


stuffedvegcover

Throughout the Mediterranean and the Middle East, nearly every meal begins with an assortment of appetizers. Stuffed vegetables are often on the appetizer tray with an emphasis on eggplants, peppers and tomatoes seasoned with fresh herbs and spices. Many of the most popular stuffed vegetables served as a main course in these regions are stuffed grape leaves, artichokes filled with savory breadcrumbs and sausage and hearty cabbage leaves rolled around a meat and rice stuffing.

An easy way to incorporate more vegetables into your diet is by making them your meal’s main event. Stuffed vegetable recipes—including stuffed peppers, stuffed tomatoes and stuffed squash—use usually hollowed out and filled with lean meats, flavorful cheeses or even more vegetables. Any sturdy vegetable can be used for stuffing. Leftovers can often be used for the filling, such as risotto to stuff tomatoes.

Getting vegetables ready for stuffing is quite simple, but the technique varies from vegetable to vegetable. It’s important to always use the freshest, ripest vegetables available, avoiding those that are oversized and or soft. Cut ripe tomatoes in half, then scoop out most of the pulp with a spoon to create a shell. For peppers and squash, remove the seeds and stringy bits of flesh and you’ll be left with a natural cavity to fill.

Many stuffings are interchangeable and work well with other vegetables. You can add diced ham or sausage for a meatier taste, nuts for a crunchy texture or experiment with your favorite herbs and spices.

Pack the stuffing into the vegetables, place them in a shallow roasting pan or casserole dish. Bake until the vegetables soften and the filling is cooked through and golden brown.

Liquids like tomato sauce, wine, broth or water are often poured around the vegetables to keep them moist and provide even more flavor.

Stuffed vegetables taste good hot or at room temperature. Serve them as an hors d’oeuvre, a first course, a main course or a side dish.

stuffedveg1

Tuna-Stuffed Tomatoes

Serves: 4

Ingredients

  • 8 small tomatoes
  • 6 oz olive oil-packed tuna, drained and oil reserved
  • 10 pitted Kalamata olives, minced
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon capers, rinsed and drained
  • 1 tablespoon reserved tuna olive oil
  • 1/2 teaspoon minced fresh thyme leaves
  • Black pepper to taste

Directions

Line a baking sheet with paper towels. Cut a thin slice off the top of each tomato. Gently scoop out tomato seeds and pulp, leaving the shell intact.

Set shells cut side down to drain on the paper towels.

Mix tuna, olives, parsley, capers, tuna olive oil, thyme and pepper, breaking up any large chunks of tuna.

Spoon tuna mixture into tomatoes and chill until serving time.

stuffedveg2

Orzo-Stuffed Peppers

You can prepare these up to 12 hours before serving. Just cover the baking dish with foil, refrigerate until time to bake the peppers.

Makes 4 servings

Ingredients

  • 1 cup uncooked orzo pasta
  • 3 cups baby arugula or baby spinach
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 4 small bell peppers, halved and seeded

Directions

Preheat the oven to 400°F.

Cook the orzo according to package directions in boiling, salted water in a saucepan; drain.

Heat oil in the pot and add the onion and garlic. Saute until the onion is tender. Add arugula, feta, oregano and 1/4 teaspoon each salt and freshly ground black pepper; stir.

Add drained orzo and mix thoroughly.

Season the inside of peppers with 1/4 teaspoon each salt and pepper.

Fill peppers and transfer to a 9 x 13 inch baking dish. Cover with foil; bake until the peppers are tender ( about 35-40 minutes).

stuffedveg3

Stuffed Portobellos

6 servings

Ingredients

  • 6 (4-inch) portobello caps
  • 1 1/3 cups lean ground beef or ground turkey, lightly packed
  • 3/4 cup canned diced Italian tomatoes, drained
  • 1/2 cup minced green onions
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons grated fresh Parmesan cheese, plus additional for garnish
  • 2 tablespoons lower fat cream cheese
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 garlic clove, minced
  • Olive oil cooking spray

Directions

Preheat oven to 350°F.

Remove and discard the stems from the mushrooms. Remove the brown gills from undersides of the mushrooms, using a spoon; discard the gills.

Combine beef with the remaining  ingredients in a medium bowl.

Spoon 1/3 cup of the mixture into each mushroom cap.

Place caps on a baking sheet coated with olive oil cooking spray.

Bake for 30 minutes or until the mushrooms are tender and the tops are lightly browned.

Sprinkle each cap with Parmesan cheese before serving.

stuffedveg4

Italian Sausage Stuffed Zucchini

Servings: 4

Ingredients

  • 4 zucchini, small to medium size
  • 2 tablespoons olive oil
  • Salt & pepper
  • 8 ounces Italian sausage, casing removed
  • 1 clove garlic, minced
  • 4 ounces scallions, chopped
  • 8 ounces fresh tomatoes, diced
  • 8 ounces shredded Mozzarella cheese
  • 1 ounce fresh basil, chopped
  • 1 teaspoon crushed red pepper flakes
  • 2 ounces grated Parmesan cheese
  • 2 ounces pine nuts, toasted

Directions

Cut zucchini in half and scoop out the flesh, leaving about ¼ inch attached to the shell. Lightly salt the zucchini shells.

Chop the zucchini pulp.

Heat olive oil in a skillet and sauté the sausage till browned. Add the zucchini pulp and garlic and saute for a minute or two.

In a bowl, combine the scallions, tomatoes, mozzarella, basil, red pepper and pine nuts.

Add the sausage mixture. Mix thoroughly.

Spoon mixture into scooped out zucchini shells and sprinkle tops with Parmesan cheese.

Bake in a 350 degree F oven for 25 to 30 minutes.or until the zucchini shells are tender and the tops are lightly brown.

stuffedveg5

Stuffed Onions

6 servings

Ingredients

  • 6 medium yellow onions (about 2 pounds)
  • 2 slices of bacon, cut into 1-inch pieces
  • 1/4 cup Italian seasoned bread crumbs
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon butter
  • 1 1/2 cups diced fresh mushrooms
  • 1/4 teaspoon salt
  • Dash each pepper and ground nutmeg
  • 1/2 cup beef broth, plus extra if needed
  • Additional parsley for garnish

Directions

In a Dutch oven, bring a small amount of water (about 1 inch) to a boil.

Peel onions and using a slotted spoon, place the onions in the boiling water. Cook for 5 minutes; remove to a plate and let stand until cool enough to handle.

Cut a 1/4-inch slice off the top of each onion. Remove the center, leaving a 1/2-inch shell.

Chop the centers and tops of the onions; set aside.

In a skillet, cook the bacon until crisp; remove to a paper towel to drain.

In the drippings, saute the chopped onion until tender.

Add the butter and mushrooms and cook until the mushrooms are tender.

Stir in the breadcrumbs and parsley.

 

Add the bacon, salt, pepper and nutmeg.

Stuff the onion shells with the mushroom mixture; place in an ungreased shallow 1 quart baking dish. Pour broth around the onions.

Bake, uncovered, at 375°F for 45 minutes or until tender, basting frequently during the first 15 minutes with the broth, adding more if needed. Sprinkle with additional parsley before serving.



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