Rotini with Sausage & Asparagus

I cooked with actual cream! Can you believe it?

I almost didn't make this recipe because of it, but I changed the regular sausage to chicken and the pasta to whole wheat so I figured a 1/2 cup cream shouldn't be too bad for an entire huge pasta dish. It was so yum and the fat was much appreciated as a special treat. You cant even see it that is how little there was. The leftovers where pretty fab as well

Rotini with Sausage and Asparagus

borrowed from The Olive Garden

INGREDIENTS:

1/2 lb Italian turkey or chicken sausage, sweet or hot, casing removed

2 Tbsp extra virgin olive oil

1 lb asparagus, fresh

1/2 cup heavy cream

1 lb. dried whole wheat rotini pasta, cooked according to package directions (my kids did eat some plain pasta so it wasn't a whole pound that went in. )

2 Tbsp butter

Parmesan cheese, grated

Salt and pepper to taste

DIRECTIONS:

Heat oil in non-stick sauté pan.

Add sausage.

While sausage is cooking, break up with spoon.

When sausage is completely cooked, drain fat.

Cut bottom 2” off asparagus stems (the inedible part), then cut remaining stem into 1” pieces.

Boil water in a separate pan for asparagus.

When it comes to a boil, put asparagus in water for 3 minutes once it returns to boil.

Drain and run cool water over it to stop cooking.

Combine asparagus and heavy cream.

Simmer 10-12 minutes over medium heat.

Add hot, drained pasta to asparagus cream sauce.

Add parmesan and butter.

Add cooked sausage and sauté until simmering.

Salt and pepper to taste.

Creamy Tortellini Soup

YUM!!!

I was determined to have this soup for lunch and it was originally supposed to be a crockpot recipe but I didn't have that kind of time. I wanted to eat lunch before dinner.

Easy peasy to make this in a pot as well. And I suggest you do because this soup was kick ass! I want to add some white beans next time. I think that would make it even yummier.

If you want the crockpot version click on the BHG link and let me know how it goes!

Creamy Tortellini Soup

adapted from BHG.com

INGREDIENTS:

1-1 ½ - 2 oz. envelope white sauce mix ( I used Knorr Alfredo Sauce)

4 cups vegetable or chicken broth

1 cup chopped onion

4-cloves garlic, minced

½-teaspoon dried basil, crushed

¼-teaspoon salt

¼-teaspoon dried oregano, crushed

1/8-teaspoon cayenne pepper

1-7 - 8 ounce package dried cheese tortellini (I used Barilla Whole Wheat Fresh)

1-12 ounce can evaporated milk

6-cups fresh baby spinach leaves or torn spinach

Ground black pepper (optional) (but I feel you need it)

Finely shredded Parmesan cheese (optional) (extra cheese is never optional)

DIRECTIONS:

Heat your soup pot over medium heat and add oil.

Add onion and sauté until softened.

Add garlic and sauté for an additional minute until garlic is fragrant.

Place dry white sauce mix in your soup pot.

Gradually add the broth to the white sauce mix, stirring until smooth.

Add basil, salt, oregano, and cayenne pepper and stir.

Bring to a boil and then reduce heat to low and simmer for 12-15 minutes until it thickens.

Stir in tortellini and cook following package directions but **reduce by 3 minutes**

Stir in evaporated milk and fresh spinach.

Let simmer for an additional 5 minutes to thicken.

If desired, sprinkle individual servings with black pepper and Parmesan cheese.

Pepperoni Pizza Chicken

Sometimes I see a recipe and I know it will be good

this is one of those recipes

I altered it a little from the original, because well, it needed more pepperoni and I was confused about the chicken........but it was ALL GOOD.....no lie I could eat this every week.

I served it with whole wheat rotini and some zucchini and squash but I dont know why it never made it into the picture. I think I was so hungry and it looked so good, I was dizzy with anticipation

Pepperoni Pizza Chicken

adapted from Dashing Dish

Ingredients:

1.25 lb. boneless skinless chicken breasts, (or 3 large chicken breasts), pounded thin

(next time I am going to use thin breasts and pound them super thin)

1/4 tsp salt and pepper

1/2 tsp garlic powder

1 tsp italian herb blend

1/2 cup shredded mozzarella + 1/4 cup (for topping)

1/4 cup tomato sauce + 1/4 cup sauce (for topping)

24 turkey pepperonis

DIRECTIONS:

Preheat oven to 375 degrees.

Prepare a baking sheet with foil, and spray with non-stick cooking spray (this makes for easy clean up!)

To make the stuffing, mix together mozzarella, pizza sauce, and seasonings in a small bowl.

Put 4 pepperoni onto the flattened chicken breast.

Spread mixture out evenly over pepperoni.

Roll up each chicken breast, and place seam side down onto baking sheet.

Pour remaining pizza sauce over the top of the chicken breasts, and place 4 pepperoni on top of each chicken breast.

Sprinkle with cheese.

Bake for 30-35 min, or until chicken is cooked through, (when chicken is no longer pink in the middle.

Pre-baked and rolled up tight

Escarole and Bean Soup

I LOVE SOUP!!!!

It is 70 degrees and sunny in NJ right now and I am dreaming about soup. Such is my life. I am actually eating a bowl of this while typing this, which is kind of weird too. There is never a wrong time for soup. Period.

WHAT THE ESCAROLE?

Don't let the escarole scare you if you never tried it. I had never had it before this soup and some of the dark greens and I arent friends, but this is really yummy. Doesnt really have much flavor but adds nice texture and some chew. Kind of like a cross between spinach and romaine lettuce.

Escarole and Bean Soup

An Original Me Recipe

INGREDIENTS:

2 tablespoons of EVOO

2-15 ozs. cans of Cannelli Beans, drained and rinsed

5 garlic cloves minced (mine were smallish in size)

pinch of red pepper flakes--or more depending on your heat enjoyment

3-14.5 ozs. cans of Low sodium Chicken Broth

1-15 ozs. can of Petite Diced Tomatoes, with juices

1 small head of Escarole, chopped (I used 1/2 of a huge one, maybe 4 cups chopped)

1 tsp. salt

1/2 tsp. pepper

3 tbsp. of Parmesan Cheese and more for serving

DIRECTIONS:

*Add 1 tbsp. of EVOO to a large soup pot heated to medium heat.

*Saute the garlic, red pepper flakes and beans until softened about 3-4 minutes.

*Add the tomatoes and cook those down for another 5 minutes.

*Remove 1 cup of the bean/tomato mixture, add 1 tbsp of EVOO and blend until smooth.

NOTE: I put this in a large cup I have and hit it with the hand blender for 15 seconds, it is the easiest and cleanest way to do this, but you could easily use a blender or food processor.

*Return smooth mixture to the pot and add the chicken broth , stirring until nicely blended.

*Bring to a boil, and then let simmer on Medium for 10 minutes.

*Add chopped escarole to wilt and simmer on low for an additional 8-10 minutes.

*Add salt, pepper & cheese, stir and ENJOY!!!!!!

Sweet Italian Chicken Risotto

Yummy for my tummy!

I love anything that can be cooked in one skillet. I like not having lots of dishes to clean, and it just makes it seem easier. Risotto can be tricky, its something I am eh, at and wish I could be better but it was really a great meal. I will repeat this one again with another flavor of sausage for sure. I checked out their site and just kind of mashed up a few of their recipes. For an on the fly didnt know what I was ending up with meal, it was a success. Leftovers were yummy too!

Sweet Italian Chicken Risotto

1-12oz package (cooked) Sweet Italian Chicken Sausage,cut into 1/4” slices (I used al fresco brand)

1 tbsp olive oil

1 cup chopped sweet onion

1 tbsp minced fresh garlic

½ tsp dried thyme

1-1/4 cups Arborio rice

1 cup Chardonnay or other dry white wine

4 cups chicken broth, low-sodium

3 cups chopped spinach

Directions:

Heat broth in a saucepan

In a heavy, large Dutch oven or saucepan, heat oil over medium heat.

Sauté sausage and onion until onion is translucent, about 3 minutes.

Add garlic and thyme and cook until garlic is fragrant, about 30 seconds

Add rice and wine; stir 1-2 minutes or until wine is absorbed

Add 2 cups of stock. Lower heat to medium-low and simmer, uncovered, until broth is absorbed, stirring occasionally, for about 15 minutes

Continue adding stock, 1/4 cup at a time, stirring until liquid is adsorbed and rice is tender and creamy, about 10-15 minutes

Stir in spinach to wilt and 1/4 cup Parmesan; cook 1 minute or until heated throughout.

Season with 1/4 tsp black pepper.

Garnish with parsley and remaining cheese.

Serve immediately.

Lasagna Soup

I am SO HUNGRY!

I just ate dinner but seeing all this yummy food, that I know tasted so good, is making me want to eat each and every meal again. This super was stupidly, ridiculously, delicious. I made it for lunch and ate it about 3 times that day. It is comfort food perfection

Lasagna Soup

adapted from Farm Girl Dabbles

INGREDIENTS

for the soup:

2 tsp. olive oil

1-1/2 lbs. 98% lean ground beef

3 c. chopped onions

4 garlic cloves, minced

2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes

2 T. tomato paste

1 28-oz. can fire roasted diced tomatoes

2 bay leaves

6 c. chicken stock

8 oz. mafalda or fusilli pasta

salt and freshly ground black pepper, to taste

for the cheesy yum:

8 oz. low fat ricotta

1/2 c. grated Parmesan cheese

1/4 tsp. salt

pinch of freshly ground pepper

2 c. shredded mozzarella cheese

DIRECTIONS

Cook pasta according to package directions for al dente pasta

Heat olive oil in a large pot over medium heat. Add beef, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. To prepare the cheesy yum, in a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Servings: 8

NOTE: The original recipe called for the same amount of sausage instead of ground beef. I prefer the beef but wanted to mention the other option because I am sure its just as tasty

Chicken Meatball Subs

Chicken Meatballs

slighly adapted from How Sweet It is

1 pound ground chicken

2 tablespoons whole wheat bread crumbs

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon pepper

¼ teaspoon smoked paprika & ¼ tsp. regular paprika (1/2 tsp. all smoked was a little too smokey for me)

1 tablespoon worcestershire sauce

1 tablespoon olive oil

Preheat Oven to 350 degrees

Heat skillet on medium heat. Add one tablespoon olive oil.

Mix chicken with remaining ingredients. Form into meatballs about 1 1/2 inches thick. Brown in pan on all sides. Place in pan and bake for an additional 6-8 minutes until cooked through. *** you could brown these all the way through in the skillet but I I wanted to make sure they were cooked all the way, but make sure they dont dry out. You could also throw them into the sauce and let them finish cooking perking away there as well.

Makes about 8-10 meatballs.

Meatball Subs

4 whole wheat buns

1 cup tomato sauce

4 ounces low-fat, shredded mozzarella cheese or provolone

Add 2-3 sliced meatballs to each bun, topping with a 1/4 cup of tomato sauce each. Preheat the broiler and top hoagies with one ounce of cheese each. Place under broiler until cheese is melted and bubbly, about 1-2 minutes.

Italian Chopped Salad

This was our 1st course on New Years Eve. I wanted a chopped Antipasta Salad to go with my pizza. We have a restaurant close to us that does this to perfection so I decided to give it a whirl myself, and I had amazing results. I have made this again since and man, it is such a great salad to go with pizza. I do apologize, I did not take a picture once the dressing was on it. I couldn't dress it too soon, and well once I put the dressing on I ate it! BUT the dressing is incredible too. It would be great on lots of different kinds of salads. If you don't make your own dressings, you should make that a goal for 2012. They are so much better then what you buy in the store and you can control the ingredients and the amounts of oil you put in. This is a keeper!

Chopped Antipasta Salad

by Me :)

1/2 head of iceberg lettuce

2 heads of Romaine

1 pint of grape tomatoes halved

4 ozs. of genoa salami, chopped

6 ozs. of provolone cheese, chopped

6 ozs. ham, chopped

Sprinkle with shredded Mozzarella (this didn't make the pic either)

Optional: My husband had chopped olives on his.

Note: You can use any amount of meats and cheeses you like. This was what I had so I used it.

Directions:

Chop the lettuces into small pieces, mix the rest of the ingredients in, right before you serve it, toss with this dressing:

Dijon Mustard Vinaigrette

Yields about 1 ¼ cups

Ingredients:

1 large garlic clove, pressed

1 tablespoon minced fresh shallot

2 – 3 tablespoons Dijon mustard, to taste

1 teaspoon dried oregano, rubbed

1 tablespoon fresh Italian parsley, minced

¼ teaspoon ground black pepper

¼ teaspoon kosher salt or more to taste

¼ cup + 1 teaspoon red wine vinegar

¾ cup extra-virgin olive oil, or more to taste

2 tablespoons grated Parmesan cheese

1 tablespoon grated Romano cheese

Directions:

2 ways to make this

Version #1-which is my method

1. take the garlic & shallot and pulse it in my mini food processor, then add everything else except the oil, pulse for about 15 seconds.
2. then add the oil slowly while processing
3. then add the cheese and give it one more good pulse
4. Refrigerate until needed, leftovers keep great!

OR the original method---

1. In a medium bowl, whisk together all ingredients except the oil and Parmesan.

2. Whisk in the olive oil in a slow steady stream until incorporated. Stir in the Parmesan and Romano cheeses

3. Refrigerate until needed.

Note: You may use 3 tablespoons Parmesan and omit the Romano cheese.

This was our pretty pizza--well it was the one I made. 1/2 chicken parm, 1/2 regular

Italian Turkey Sausage & Bow Tie Skillet

I love one pan meals. This one comes close if you dont count the pot you have to boil the pasta in. I could eat this meal everyday for awhile before I get sick of it. I love the flavors, it was easy to throw together and it was just comfort food at its best.

Go get some sausage and add this to your menu for this week

(i did throw in more cheese then called for, and probably more pasta too)

Italian Turkey Sausage & Bow Tie Skillet

Serves 4

2 cup uncooked bow tie pasta

2 Italian turkey sausages

½ bell pepper

½ onion

¼ teaspoon red pepper flakes

¼ teaspoon pepper

2 dashes salt

¼ cup water

¼ teaspoon dried oregano

1 tablespoon olive oil

1 can diced tomatoes (14.5 ounces)

2 tablespoons cut fresh parsley (or 2 teaspoons dried parsley)

6 thick slices mozzarella

8 heaping teaspoons ricotta

2 teaspoons grated parmesan cheese

DIRECTIONS:

Boil the bow tie pasta until it’s al dente.

While the pasta is boiling, cut the onion and bell pepper in slices (about ¼ to ½ inch wide).

Heat a large skillet on medium heat and add the sausage; squeeze the sausage out of its casing into pieces about the size of a quarter.

As the sausage is cooking, add the sliced onions and bell peppers.

Add half of the olive oil; reserve the other half for use later.

Then, add the red pepper flakes, and half of the pepper; reserve the other half of the pepper for garnish.

Add the oregano, and salt. Gently stir all of the ingredients in the skillet together.

Then, add the diced tomatoes and water.

Stir all of the ingredients together.

Add just 1 tablespoon of the parsley; reserve the other tablespoon for garnish.

Add the drained al dente pasta, and gently stir the ingredients together.

Add the slices of mozzarella on top of the ingredients in the skillet leaving space in between each slice.

Add each teaspoon of ricotta cheese in between each slice of mozzarella.

Garnish with the remaining olive oil, pepper, and parsley. Lastly, sprinkle the parmesan cheese on top.

Cover the skillet with a lid and let simmer until the mozzarella cheese is melted (about 5 minutes).

Serve hot right out of the skillet.

Chicken Parm Bake

I have recently become obsessed with Pinterest and it has become such an amazing resource for...well everything! This was the 1st recipe that I pinned to my board and tried. It was SO GOOD! I did alter it from the original, and I might change it up a bit the next time but it really did taste like chicken parm, no frying and it couldnt have been easier. I did eat some croutons so next time I need to get 2 packages so I can eat some and make sure I have enough for a good top layer.

Cant wait to make this one again soon

Chicken Parm Bake

Ingredients:

2 tbsp olive oil

2 cloves garlic, crushed

hot red pepper flakes, to taste

1 ½ pounds chicken breast cut into 1 inch chunks

2 cups marinara sauce

1/4 cup chopped basil

8 oz mozzarella, shredded

4 oz Parmesan, grated

1 (5-oz) package garlic croutons ( I needed 1 ½ packages because I didn’t have enough)

Directions

Preheat Oven to 350 degrees

Spread olive oil into bottom of 13 x 9 in pan

Add the chopped garlic & red pepper flakes to the oil

Layer diced chicken on top, making sure to leave some room in between pieces

Spread sauce on top, letting it get into the cracks

Add chopped basil

Add ½ Mozzearella Choose

Add ½ of Parmesan Cheese

Spread Croutons on Top

Add remaining cheeses to the top

Bake for 35-40 minutes

Stuffed Pizza Bites

Are you impressed at my constant posting lately....? I am trying to get caught up before the Christmas stuff takes over our lives.

So I spent some time browsing in my folders of pictures in iphoto and came across about a 1/2 dozen pictures of recipes that I LOVE.....and never blogged about them. I did find some that I have no clue what they heck they are, so I guess they are lost forever. Hope they werent that great, although I suspect if they were I would have committed them to memory.

We made these one Sunday for Football. My Mia Gracie helped me make them and discovered her love of pepperoni and mozzarella. She still talks about when she was a "chefer" and helped me make pizza bites. So I encourage you to get the little ones involved in this one. This recipe couldnt be any easier, but really impressive to people who dont see this post.

Stuffed Pizza Bites

borrowed from Annie's Eats

Ingredients:
½ batch pizza dough (enough for 1 pizza)
4 oz. mozzarella cheese, cubed (about 20-24 pieces)
Sliced pepperoni

For topping:
Olive oil
Italian seasoning
Grated Parmesan cheese

Directions:
Preheat the oven to 400˚ F. Lightly grease a 9-inch pie plate or cake pan. Divide the pizza dough into 20-24 roughly equal sized pieces. Take one of the dough pieces, top with a cube of cheese and a slice or two of pepperoni. Pull the edges of the dough around the fillings and pinch closed. Place seam-side down in the baking dish. Repeat with the remaining dough pieces.

Lightly brush the tops of the dough balls with olive oil. Sprinkle with Italian seasoning and grated Parmesan cheese. Bake for 20 minutes, or until the tops are golden brown. Serve warm, with dipping sauce as desired. I serve it with a good quality chunky tomato sauce.

Baked Pasta with Chicken Sausage

This meal is divine. It is one of my all time favorites, and I can not believe it never made it onto the blog. I was going through my files of pictures and found a whole slew of great recipes that were never added. This meal is....well its everything I love in a yummy bakes pasta dish

Baked Pasta with Chicken Sausage

adapted from Mel's Kitchen Cafe

*1 tablespoon olive oil

*1 medium red onion, chopped

*4 cloves garlic, minced

*1 (14.5 oz.) can diced tomatoes

*1 (14.5 oz.) can crushed tomatoes

*1/2 teaspoon dried oregano

*1/2 teaspoon dried basil

*1/2 cup heavy cream

*1 pound rigatoni

*10 ounces frozen baby spinach, thawed and drained well (can substitute 1 9-oz. bag fresh spinach)

*1 Lb. Chicken or Turkey Sausage raw, spicy or sweet

*8 ounces mozzarella cheese, 4 ounces cut into 1/2-inch cubes and 4 ounces shredded

*1/4 cup grated Parmesan cheese

DIRECTIONS:

Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Remove sausage from casing and crumble with the edge of a large spoon. Cook until browned. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Cook for another minute.

Stir in tomatoes, oregano and basil; simmer for 8-10 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper to taste.

Meanwhile, preheat oven to 400 degrees. Cook pasta in the boiling water until al dente, according to package instructions. (If using fresh spinach, add it to the pot of boiling pasta right at the end and cook until wilted.) Drain, and return contents to pot.

Add tomato sauce, sausage, spinach and cubed mozzarella to the pot; toss to coat. Season with salt and pepper. Scoop pasta into lightly greased 9X13-inch pan (or divide evenly between two 8X8-inch pans). Top with grated mozzarella and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes.

Eggplant Veggie Extravaganza

First things First....the last picture that I took with both my kids I used on this blog....and it was from almost 2 years ago! How sad is that??!!! I need to get a new picture up there. We all look much cuter now

It was a beauty of a day here in NJ. Nice and warm and finally sunny at the same time. It was meatless Monday in our house and it was actually Monday....since sometimes it gets pushed back into the weeks rotation. I visited Trader Joe's for the first time yesterday. It was pretty cool, but I could see spending a small fortune on total impulse buys. I was reading labels like crazy and making sure only healthy things made its way into my cart. I also had done my menu planning and had my grocery list with me so if I could get what I needed for cheaper then that was great too. So far I really like the Cat Cookies and tonight I used my breaded frozen eggplant patties. I will be going back so far just for these 2 things. I also got many more recommendations of things too look for so maybe I can manage a monthly pilgrimage without doing too much damage.

As I said I got eggplant at Joes. I am obsessed with eggplant. I love it SO MUCH. But I can not make it myself. It never comes out good. To salt, or not to salt? The breading...what a time consuming mess. When I really want it, I will get some yummy take out and enjoy someone else's hard work. UNTIL......tonight!!! With Trader Joe's help I created such a yummy and healthy meal I could barely contain myself from eating 1/2 of the baking dish.

Eggplant Veggie Extravaganza

a Juliann Easy Eats Original

6 servings

***7 WW Points Plus***

(If you chose to divide by 4 servings it comes out to 10 points per serving, I didnt figure out the points before I cooked and ate so I divided by 6---but now I realize I could have eaten more :) )

Ingredients

1 box of Trader Joe's Breaded Eggplant Patties--or any lb. of breaded eggplant (but it might change point totals)

2 cups cubed zucchini

4 cloves of garlic minced

2 large carrots shredded

1-14 oz can of petite diced tomatoes

1- 8 oz. can of tomato sauce

1 tbsp. Italian Seasoning

1 tsp. salt

1 package frozen chopped spinach thawed and drained of all liquid

1/2 cup part-skim ricotta cheese

1/4 cup + 2 Tbsp. reduced fat parmesan cheese

1 cup + 1/2 cup reduced fat mozzarella cheese

*Place frozen eggplant on a sprayed cookie sheet and bake for 15-20 minutes at 400 degrees until browned and crispy

*Heat a non-stick large skillet on medium heat, add the olive oil

*Put garlic directly into the oil, then add the zucchini

*saute until zucchini is softened, about 6-8 minutes, then add shredded carrots

*continue to cook for another 3 minutes and then add the tomatoes, tomato sauce, salt & Italian Seasonings. Let simmer for 5 minutes on low heat, then remove from heat

*In a small bowl, mix ricotta with 1/4 cup of Parmesan Cheese, then combine with drained spinach

*Spray 2 Quart Baking Dish with Cooking spray and place 1/2 of eggplant in the bottom of the dish

*Spoon 1/2 of the spinach mixture onto the eggplant slices

*Cover with 1/2 cup of mozzarella cheese, and top with 1/2 of Veggie Mixture

*Repeat with remaining Eggplant, Spinach Mixture, 1/2 cup Mozzarella Cheese, and Veggie Mixture.

* Top with remaining 1/4 cup of Mozzarella Cheese and 2 Tbsp. Parmesan Cheese

*Bake at 400 Degrees for 20 Minutes or until Bubbly, let rest for 10 minutes and then cut and serve....AND EAT!!!

Melissa's Stuffed Zucchini

OK, so I realize I am the world's worst food blogger. I come in and out of your lives with the wind. I am vowing to do better. Mostly because I am making some great recipes and I know I will lose them. I also have began following Weight Watchers and have had some requests for my recipes so, I am going to get off my behind and get some good recipes up. I also changed the design and I have to say its rather cute now.

This recipe was cooked for me on vacation in July 2010, by the sister in law Melissa. Its always a source of stress to cook for a group of 10 adults and 4 kids on vacation but she pulled it off like a champ and I have made this several times since then. It is such a great low carb, WW friendly meal and the leftovers are fought over. At first I thought it would be difficult to boil the zucchini but its so easy, who knew? Here is the wonderful chef and my brother in law Drew on that vacation. Arent they cute?

Melissa's Stuffed Zucchini

****WW Points Plus 7 points**** if you have 6 servings

*3 large zucchini close to the same size is key

*1 tsp olive oil

*1 lb. sweet sausage (I use chicken or turkey)

*1 onion diced

*3 garlic cloves minced

*1/2 cup Italian Breadcrumbs

*1/4 cup grated parmesan cheese

*1/2 cup shredded mozzarella

Pre-heat oven to 350 degrees

Boil Large Stock pot of water

Cut Zucchini in Half lengthwise

Place Zucchini seed side down in boiling water

Boil until insides are soft, about 5-8 minutes depending on size

while you are doing that.........

crumble the sausage and cook until slightly brown then,

You can add the onions & garlic and cook until softened

Remove Zucchini from the water and put into a 13 x 9 baking dish

With a small spoon scoop out the pulp of the zucchini (DO NOT THROW OUT)

Add the zucchini pulp to the sausage mixture

Add the breadcrumbs & grated cheese

Remove sausage mixture from heat

Scoop filling into the Zucchini shells

Cover with Mozzarella

Bake for 20 minutes until cheese melts

Roasted Vegetable Lasagna

I made a yucky dinner tonight so no need to post about that, so I will blog about a dish I have made 3 times since 1st finding the recipe....3 times since early Nov. 09 means its a keeper for sure!!!

Roasted Vegetable Lasagna

from Dinners for a Year and Beyond

serves 8 generously

2 zucchini, sliced lengthwise

2 yellow squash, sliced lengthwise

1 medium eggplant, sliced in 1/2 inch rounds

2 red peppers, sliced

3 portebello mushrooms, sliced***I omitted because I dont like the fungus***

olive oil

salt

pepper

2 tablespoons olive oil

1 medium onion, diced

1 (28 ounce) can crushed tomatoes

1 (14 ounce) can tomato sauce

2 stalks of fresh basil or 2 teaspoons dried

1 teaspoon sugar

1 (16 ounce) carton of ricotta cheese

1 egg, beaten

1 cup Parmesan cheese, grated

2 cups mozzarella cheese, shredded

1 (1/2 pound) package oven ready lasagna noodles (I like Ronzoni brand)

Preheat oven to 400 degrees.

Lightly oil 2 large baking sheets. Place the vegetables on the baking sheets in a single layer. Drizzle with olive oil and season with salt and pepper. Roast in oven for about 30 minutes or until lightly browned. Remove from oven and set aside. Reduce oven temperature to 350 degrees.

To make the sauce, saute onions in the 2 tablespoons of olive oil until transparent. Add the crushed tomatoes, tomato sauce, basil, and sugar and simmer sauce for about 20 - 30 minutes. Season to taste with salt and pepper.

In a small bowl combine the ricotta cheese, the egg, and 1/2 of the Parmesan cheese. In a 9 x 13 inch baking dish, spread about 1 1/2 cups of the sauce. Place 3 pieces crosswise evenly over the sauce. The pieces should not overlap because they expand when baked. Spread 1/3 of the ricotta mixture evenly over the pasta. Spread 1/2 of the roasted vegetables over the cheese. Top with 1/3 of the mozzarella cheese. Top with 1 1/2 cups of the sauce. Repeat the layering of the noodles, ricotta mixture, vegetables, mozzarella cheese, and sauce. Top with another layer of noodles and the remaining ricotta mixture, sauce and ending with the mozzarella cheese. Sprinkle the remaining half of the Parmesan cheese on top.

Bake for 30 - 40 minutes until hot and bubbly. Let stand 5 minutes before slicing. Serve with additional sauce.

Note -- the lasagna can be made ahead of time and baked and cooled. Cut into pieces and package for the refrigerator. Reheat in the microwave on 70% power for 1 - 2 minutes.

VERDICT

I am sure it seems like a lot to make but the sauce is easily made while the veggies are roasting and it is really quick to put together, trust me I made this a few times and it gets quicker and quicker each time. You could use jarred sauce too if you must but I think you would be missing a little more of the fresh flavors. I have tried to make veggie lasagna in the past and it always seems so wet and gross. Just by roasting them they are heavenly. The ONLY thing I changed was the 2nd time I made it I chopped the veggies once they were roasted because they are more easily hidden from the kids and they dont even know they are eating them because they are mixed in with everything else on the plate...score 1 for sneaky mom. So get the ingredients and make this lasagna you wont be sorry.

Italian Bean and Pasta Soup

I took the night off from cooking last night because it was my birthday. So I will make up for it with 2 for tonight. I am watching playoff football and since my team isnt in it, I am only mildly interested. Perfect time to catch up on my blogging. This is what I made us for dinner tonight

Italian Bean and Pasta Soup

adapted from Williams Sonoma

Ingredients:

• 2 cups dried cranberry, cannellini or other small
  white beans ***I used 2 large cans of Cannelini Beans***
• 3 Tbs. olive oil
• 1/2 cup chopped pancetta
• 1 yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 large garlic cloves, minced
• 8 cups water or chicken stock, or as needed
• 1 1/2 cups diced canned plum tomatoes
• 2 tsp. salt, plus more, to taste
• Freshly ground pepper, to taste
• 1/2 lb. small dried pasta, such as shells or
  ditalini
• Extra-virgin olive oil for serving
• Grated Parmigiano-Reggiano cheese for serving

Directions:

Pick over the beans and discard any misshapen beans and stones. Rinse the beans, drain and place in a saucepan. Add water to cover and bring to a boil over high heat. Boil for 2 minutes, then remove from the heat, cover and let stand for 1 hour. Drain. ***I skipped and used canned Beans***

In a Dutch oven or saucepan over medium heat, warm the olive oil. Add the pancetta and sauté, stirring often, until softened, about 5 minutes. Add the onion, carrots, celery and garlic and sauté, stirring often, until softened, about 8 minutes. Add the water, beans, tomatoes and 2 tsp. salt and bring to a boil. Cover, reduce the heat to low and simmer until the beans are very tender, about 1 hour. ***My beans were very soft after simmering for 20 minutes***

To give the soup more body, remove 2 large spoonfuls of beans and vegetables and puree in a blender or food processor, then return the puree to the pan. Season with salt and pepper and reheat gently. *** I pulsed my hand blender a few times***

When the soup is almost ready, bring a large saucepan three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until barely al dente (tender but firm to the bite), about 8 minutes or according to the package instructions. Drain the pasta and add it to the soup. Simmer for 5 minutes more.

To serve, ladle the soup into warmed bowls. Top each serving with a swirl of extra-virgin olive oil, some grated cheese and a generous grinding of pepper.

Serves 6.

LOVED this soup. I had never cooked with Pancetta before which I find really crazy. I always saw the big hunks of it and never knew what to do with that much. But I saw my deli sells it in slices so I could finally try it. It added a whole other layer of flavor and I really liked it. I have made this soup a few times with different recipes but this by far is my absolute new favorite. I wish we didnt eat it for dinner so there would have been more leftovers. I dont know if using canned beans as opposed to dry beans makes a difference but it cut the time down a lot so for me that's just the way it is. If anyone does it the WS way let me know how it goes.