Pizza Stuffed Bell Peppers

Makes 4 Stuffed Peppers
Time: 1 hr, 10 minutes

Ingredients
2 tbsp olive oil
1/2 red onion, diced
2 cloves garlic, minced
1 lb ground Italian turkey sausage
4 bell peppers, tops cut off and seeds removed 
4 button mushrooms, diced
10 black olives, sliced
1/2 cup tomato or pizza sauce 
1/4 cup tomato paste
1 tsp crushed red peppers
1 1/2 tsp Italian seasoning
Dash of salt and pepper
2 cups shredded Italian cheese

Directions
Heat oven to 400 F
Heat olive oil in a large pan over medium heat.
Once oil is hot, add onions to pan and cook until translucent, stirring often (2 to 3 minutes)
Add garlic and cook for an additional minute, while continuing to stir
Add Italian sausage, peppers and mushrooms to pan, cook until meat is browned, about 10 minutes
Drain meat mixture and add to a large bowl along with olives, tomato sauce, tomato paste, crushed red peppers, herbs, salt and pepper. Stir until well combined.
Scoop the filling evenly into each of the four bell peppers and top with shredded cheese.

Place peppers standing up into a small glass baking dish.
Bake for 40-45 minutes, until peppers are tender and filling is heated through.

Caprese Quinoa & Ground Turkey Bake

source

Ingredients:

1/2 pound ground turkey
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups steamed quinoa/wild rice (from Costco - so good)
2 cups tomato sauce
1/4 cup tomato paste
1/4 teaspoon each: oregano leaves, minced garlic, thyme, onion salt
1/4-1/2 teaspoon red pepper flakes
3/4 cup non-fat milk
1/4 cup Parmesan cheese, shredded or shaved
1 cup heirloom or grape tomatoes, halved (I used heirloom)
4-6 large basil leaves, chopped into tiny bits
1 cup spinach, also chopped into bits
1/2 cup skim mozzarella cheese, shredded

Directions:

1.  Heat oven to 350 degrees.
2. Steam quinoa accordingly.
3. Brown ground turkey with salt and pepper, in a fry pan, set aside.
4. Over low heat, warm tomato sauce, tomato paste, and the herbs/spices.  When slow simmering, add milk, red pepper flakes, and parmesan cheese.
5. Remove from heat and fold in ground turkey, steamed quinoa, 1/4 cup mozzarella cheese, fresh basil, chopped spinach, and 2/3 the tomatoes.
6. Coat a 9x9 cooking pan with non-stick spray and pour the quinoa mixture into the pan.  Top with remaining tomatoes and mozzarella, and cover with foil.  Bake in oven for 15 minutes, then remove foil and bake until cheese is melted on top.  Remove from oven and top with fresh basil ribbons.

This was majorly adapted from an original recipe on Half Baked Harvest.

Skinny Chicken Fettucini Alfredo

Ingredients:

3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups)

2 cups roasted broccoli florets

2 cups chopped yellow squash

8 ounces fettuccine

2 tablespoons extra virgin olive oil

2 teaspoons minced garlic

2 tablespoons flour

1 cup fat-free, low sodium chicken broth

1/4 cup plain greek yogurt

1/4 cup skim milk

1/4 teaspoon pepper

1 Tbsp oregano

3/4 cup freshly grated Parmesan cheese

Directions:

In a pot of boiling, salted water, cook the pasta according to package directions. Drain and set aside.

In a medium saucepan, heat the olive oil over medium-low heat. Add garlic and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes.

Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, Greek yogurt, milk, pepper, and oregano. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes. Stir in 3/4 cup Parmesan.

Add cooked chicken, broccoli, and squash to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan, if desired.

As a chicken fettucini lover, I give this recipe two thumbs up! I don't think I'll ever make it with butter and cream again!

Original recipe and picture from Celebrations

Cauliflower Pizza Crust

This recipe will make 1 12" pizza crust. If you are feeding more than 2 people, I recommend doubling it.

1 small to medium sized head of cauliflower - should yield 2 to 3 cups once processed
1/4 teaspoon kosher salt
1/2 teaspoon dried basil (crush it even more between your fingers)
1/2 teaspoon dried oregano (crust it even more between you fingers)
1/2 teaspoon garlic powder
optional a few shakes of crushed red pepper
1/4 cup shredded parmesan cheese
1/4 cup mozzarella cheese
1 egg
optional 1 tablespoon almond meal

Desired amount of sauce, cheese for topping, and other toppings. 

Place a pizza stone in the oven, or baking sheet if you don't have a pizza stone. Preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil. 

Wash and throughly dry a small head of cauliflower. Don't get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets, you don't need much stem. Just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. You should end up with 2 to 3 cups cauliflower "snow". Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.

Once cauliflower is cool enough to handle, wrap it up in the dish towel and ring the heck out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess. 

Dumped ringed out cauliflower into a bowl. Now add 1/4 cup parmesan cheese, 1/4 cup mozzarella cheese, 1/4 teaspoon kosher salt, 1/2 teaspoon dried basil (crush up the leaves even more between your fingers before adding), 1/2 teaspoon dried oregano (crush up the leaves even more between your fingers before adding), 1/2 teaspoon garlic powder (not garlic salt), and a dash of red pepper if you want.  Now add your egg and mix away. Hands tend to work best. 

Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don't make it too thick, you are making a thin crust pizza.

Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake anywhere from 11-20 minutes depending on your oven, until it starts to turn golden brown. Really make sure it is a nice golden color. Remove from oven.

Add however much sauce, cheese, and toppings you want. Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.

Test your patience and allow it to cool for a minute or two. Probably closer to two. Then using a pizza cutter and a spatula serve up your delicious grain-free cauliflower crust pizza!

*Our pizza slices were pretty floppy, and we had to eat them with a fork. I think if I would have left the crust in the oven longer before topping it, it may have held together better. 

This was surprisingly good! It's even hubby approved, and for something that is gluten free, that's a pretty big deal!

Recipe and picture from The Lucky Penny Blog

Italian Chicken Sausage Tortelloni Soup

Ingredients:

1 pound of Italian chicken sausage
1 medium white onion, chopped
3 garlic cloves, minced
2 cups low-sodium chicken broth
1.5 cups water
1 can (14.5 oz.) diced tomatoes, undrained
1 pound package fresh cheese tortelloni
6 oz. fresh baby spinach, coarsely chopped
1 teaspoon dried or fresh basil
1/2 teaspoon dried oregano
1/4 teaspoon rosemary
1/4 teaspoon black pepper, fresh ground
1 cup frozen broccoli 
shredded Parmesan cheese

Preparation:

1.  Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the chicken broth, water and tomatoes. Bring to a boil. 
2.  Add tortelloni; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Reduce heat; add the spinach, herbs, and black pepper. Add frozen broccoli with 5 minutes remaining.  Serve with Parmesan cheese if desired.

Winter Minestrone

Ingredients:

Olive oil

2 cooked, cubed chicken breasts

1 1/2 cups chopped yellow onions

2 cups (1/2-inch) diced carrots (3 carrots)

2 cups (1/2-inch) diced celery (3 stalks)

2 1/2 cups (1/2-inch) diced peeled butternut squash (I buy this pre-cut at Costco)

1 1/2 tablespoons minced garlic (4 cloves)

2-3 Tbsp thyme

2 14.5 oz cans diced tomatoes, with juice

6 cups low sodium, fat free chicken broth

1 bay leaf 

Kosher salt 

Freshly ground black pepper

1 15 oz can cannellini beans, undrained

2 cups cooked small pasta (I used ditalini) 

1/2 cup dry white wine

2 tablespoons pesto

Freshly grated Parmesan cheese, for serving

Directions:

Heat 2 tablespoons of olive oil over medium heat in a large pot. Add theonions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.

Add the tomatoes, chicken broth, chicken, the bay leaf, 1 Tbsp salt, and 1 1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.

Discard the bay leaf. Add the beans, wine, pesto, and cooked pasta and heat through. Sprinkle with Parmesan cheese just before eating.

*The original recipe called for 8-10 oz spinach leaves, added at the end. I'm not a huge fan of wilted spinach in my soup, so I opted to leave it out.

Recipe adapted from http://www.cravebyrandomhouse.ca/2012/10/30/winter-minestrone-garlic-bruschetta/ 

Italian Pulled Chicken and Kale Sandwiches

Ingredients:

• 1 batch store bought or homemade tomato sauce (I made Tim's Famous Spaghetti Sauce)
• 2 chicken breasts
• 1 c chopped kale
• whole wheat buns
• shredded or sliced mozzarella cheese

Directions

• Boil chicken breasts. When they are done, shred them with 2 forks or in your Kitchen Aid mixer.
• While you are boiling the breasts, bring the tomato sauce to a simmer.
• Add in kale and cook over med-high heat until it boils. Lower to a simmer and cook for 30 minutes.
• Line a cookie sheet with aluminum foil. Layout buns and top with chicken mixture and mozzarella. Place under broiler until the cheese melts, about 3-4 min.

Recipe from http://greenlitebites.com/

I served this meal with homemade kale chips. Simply pull kale leaves apart, being sure not to include the spine. Mix with olive oil, being sure all pieces are well bathed in it. Season with sea salt to taste. Bake at 350 degrees for 10 minutes, flip all pieces, and bake for another 10 minutes. Let cool. I actually really liked these chips, but be aware that a full head of kale only yields about 1 sandwich-sized bag of chips!

Zucchini Lasagna

Ingredients

• 1 pound lean ground beef
• 1 clove garlic, minced
• 2 cups sliced mushrooms 
• 1/4 cup chopped onion
• 1 can (15 ounces) tomato sauce
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper
• 4 medium zucchini (1-1/4 pounds)
• 1 cup (8 ounces) low-fat cream-style cottage cheese
• 1 egg, beaten
• 3 tablespoons all-purpose flour
• 1 cup (4 ounces) shredded mozzarella cheese

Directions

• In large skillet, saute onion, garlic, and mushrooms in some olive oil. Add beef and cook  over medium heat until meat is no longer pink; drain. Add tomato sauce and seasonings. Bring to boil; simmer, uncovered, for 5 minutes.
• Meanwhile, cut zucchini into 1/4-in. slices the long way. In small bowl, combine cottage cheese and egg. Dust the tops of the zucchini slices with flour (this will keep the dish from becoming too watery). In a greased 3-qt. baking dish, place half of the zucchini. Top with cottage cheese mixture and the meat mixture. Repeat layer of floured zucchini. Sprinkle with mozzarella cheese.
• Bake at 375° for 40 minutes or until heated through. Sprinkle with additional cheese if desired. Let stand for 15 minutes before serving. Yield: 6-8 servings

Pesto Lasagna Roll-Ups

Ingredients:

• 1 (16 ounce) package uncooked lasagna noodles
• 1 pound mozzarella cheese, shredded
• 1 (15 ounce) container low-fat ricotta cheese
• 1/2 pound spicy Italian chicken sausage
• 1/2 pound ground turkey
• 1/2 cup fresh, chopped spinach
• 2 cups grated Parmesan cheese
• 6-8 oz. pesto sauce
• 1 (20-28 ounce) fresh or jar marinara sauce

Directions:

1. Bring a large pot of lightly salted water to a boil. Boil lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse.
2. Meanwhile, brown both the chicken sausage and ground turkey in saucepans.  Let cool.
3. In a large mixing bowl, mix together grated cheese, ricotta cheese, chicken sausage and ground turkey, fresh spinach, and 1 cup Parmesan cheese.
4. Lay out a noodle. Spread a layer of the cheese mixture on the noodle, then add a thin layer of pesto sauce. Roll the noodle up tightly, and place seam side down in a 13x9 pan. Repeat for other noodles. Top with marinara sauce and Parmesan cheese.
5. Bake in a preheated 350 degree F (175 degree C) oven for 30 min, or until hot and bubbly.

Cook's Note: The first time I made this dish, I did not use pesto sauce on the inside of the lasagna roll-ups, I used marinara sauce.  My husband loved the roll-ups so much that he asked me to make them again two weeks later.  I love pesto sauce, so I added that to the dish the next time and posted my recipe as such.  Enjoy!

Mozzarella (stuffed) Turkey Burgers

Taken and adapted from Eating Well

Ingredients:
Marinara Sauce

• 2 teaspoons extra-virgin olive oil
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 2 cups chopped plum tomatoes, with juices
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper

Burgers

• 1 pound extra lean ground turkey
• 1/4 cup chopped scallions
• 2 teaspoons minced garlic
• 2 teaspoons Worcestershire sauce
• 1 teaspoon freshly grated lemon zest
• 1/2 teaspoon dried oregano
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 2 tablespoons finely chopped fresh basil
• 4-8 slices low-fat mozzarella cheese
• 2 teaspoons extra-virgin olive oil
• 4 x 4-inch-square slices foccacia bread, (about 2 ounces each), toasted
• fresh & crisp romaine lettuce leaves (about 8-10)

Preparation

1. To prepare marinara: Heat 2 teaspoons oil in a medium saucepan over medium heat. Add onion and garlic, cover and cook, stirring frequently, until translucent, 5 to 7 minutes. Stir in fresh tomatoes and any juices, 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a simmer and cook, stirring occasionally, until the tomatoes have broken down, 8 to 10 minutes. Stir in basil and remove from the heat. Transfer to a food processor and pulse to form a coarse-textured sauce. Return to the pan and set aside.
2. To prepare burgers: Place turkey, scallions, garlic, Worcestershire sauce, lemon zest, oregano, 1/2 teaspoon pepper, 1/4 teaspoon salt and basil in a large bowl. Gently combine, without over-mixing, until evenly incorporated. Form into 4 thick patties about 4-inches wide and 1/2 inch thick.
3. Heat 2 teaspoons oil in a large nonstick skillet over medium heat . Add burgers and cook, turning once, until an instant-read thermometer inserted in the center registers 165°F, 8 to 10 minutes total on each side.
4. Warm the marinara on the stove. To assemble the burgers, place a slice (or two) of mozzarella cheese on one side of bread and spread 3 tablespoons of marinara, top with a burger, about 3 more tablespoons of marinara and top with romaine lettuce. 

Note:  The original recipe called for making "stuffed" burgers, which means that instead of making 4 thick turkey burgers and topping with mozzarella cheese...you would make 8 thin turkey burgers and stuff the center of two each with mozzarella cheese.  However, I decided NOT to stuff the burgers after I read several reviews of the recipe that described the cheese "stuffing" as oozing out and not being as enjoyable as simply topping a burger with cheese.  Please make the burgers to your own fancy!

Pumpkin Sausage Penne

 

Ingredients

• 3/4 cup uncooked penne pasta
• 1 pound Italian sausage
• 1/2 cup chopped sweet onion
• 1 garlic clove, minced
• 1 teaspoon olive oil
• 2/3 cup white wine or chicken broth
• 1 bay leaf
• 1 1/3 cup chicken broth
• 2/3 cup canned pumpkin
• 3 teaspoons minced fresh sage, divided
• 1/8 teaspoon ground cinnamon
• Dash ground nutmeg
• 6 tablespoons half-and-half cream
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons shredded Romano cheese

Directions

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. Using a slotted spoon, remove to paper towels; drain, reserving 1 teaspoon drippings.
• In same skillet, saute onion and garlic in oil and reserved drippings until tender. Add 2/3 cup chicken broth and bay leaf. Bring to a boil; cook until liquid is reduced by half. Stir in the rest of the broth, pumpkin, sage, cinnamon and nutmeg; cook 1 minute longer. If sauce is too thick, add more chicken broth.
• Add the sausage, cream, salt and pepper; heat through. Drain pasta; place in a serving bowl. Add sausage mixture; toss to coat. Sprinkle with cheese.

This meal was absolutely delicious and a fun fall recipe!

 Recipe adapted from Taste of Home

Ravioli with Pumpkin Alfredo Sauce

Ingredients

• 1 package (25 ounces) frozen ravioli of your choosing (I used chicken & mozzarella)
• 3 tablespoons all-purpose flour
• 2 cups fat-free milk
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 3 garlic cloves, minced
• 2 tablespoons butter
• 1/2 cup shredded Parmesan cheese
• 1/2 cup canned pumpkin
• 1/4 cup minced fresh parsley
• 1-1/2 teaspoons minced fresh sage
• Dash ground nutmeg
• 1/4 cup pine nuts, toasted
• 1/4 cup chopped walnuts, toasted

Directions

• Cook ravioli according to package directions. Meanwhile, in a large bowl, whisk the flour, milk and broth.
• In a large skillet, saute garlic in butter until tender. Stir in the milk mixture, cheese, pumpkin, parsley, sage and nutmeg. Cook, uncovered, over medium heat for 10-15 minutes or until thickened, stirring occasionally.
• Drain ravioli and stir into sauce. Sprinkle with nuts. Yield: 6 servings.

This was delicious. Just the right amount of pumpkin flavor! However, when I make it again, I will add a bit more flour to the sauce, as it was a bit too liquidy.

Recipe from Taste of Home

Tuscan Pasta Salad

Ingredients:

16 oz. tri-flavored 7 cheese tortelloni
1 pound skinless, boneless chicken breast tenders
non-fat cooking spray
1 clove garlic, minced
1 teaspoon basil
1 teaspoon rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup grape tomatoes, halved
1 cup asparagus, chopped & steamed
1/3 cup red bell pepper, diced small
1/3 cup white onion, diced small
1/4 cup olive oil
1/2 cup Balsamic dressing
1 cup heart of romaine lettuce, chopped

Directions:

Boil pasta according to package instructions.  When finished, rinse with cold water and chill.  Prepare chicken for grilling by: coat chicken with non-fat cooking spray, sprinkle on garlic, basil, rosemary, salt & pepper.  Grill chicken tenders on medium-high for 5 minutes on each side, remove from grill and chill.  Rinse and halve tomatoes and place in a large serving bowl.  Chop asparagus into 1-inch pieces, put in a microwavable bowl, place cling wrap on the top and microwave on high for 2 minutes.  Stir asparagus in bowl, re-cover and microwave for 1 minute longer.  Add steamed asparagus with tomatoes.  Dice both the red pepper and white onion and add both to veggies in serving bowl.  Stir in pasta and chicken with the veggies, then add the olive oil and Balsamic dressing and mix together thoroughly.  Season with salt and pepper to your liking.  Toss in the romaine lettuce just before eating, so it will not become wilted.

Chicken Cacciatore

Ingredients:

1  pound  skinless, boneless chicken breast tenderloins

1  teaspoon  dried oregano
1/2  teaspoon  dried basil

1/2 teaspoon rosemary

1/4  cup  dry red wine
1/4  teaspoon  salt
1/4  teaspoon  black pepper

1 - 32 oz can tomato sauce

Non-fat cooking spray

2 cloves of garlic, minced
2  cups  sliced cremini mushrooms
3/4  cup  chopped orange bell pepper

3/4 cup chopped white onion
16 oz. organic, whole grain Cappelini pasta (or linguine or any pasta you like)

1 T - EVOO (extra virgin olive oil)
1 cup  (about 4 ounces) shredded Mozzarella cheese

Preparation:

Heat slow-cooker (crock pot) to 300-350 degrees.  Add in first 8 ingredients, through tomato sauce to slow cooker and simmer while preparing the remaining ingredients.

 

Heat a medium sized skillet over medium-high heat. Coat pan with cooking spray. Add garlic, mushrooms, bell pepper and onion to pan; sauté 5 minutes or until lightly browned, stirring frequently. When all are lightly browned, remove from heat and add to the slow cooker.  Cover and continue to simmer 30 minutes.

 

Boil water in a large saucepan, add EVOO, and prepare pasta according to package instructions.  When the pasta is al dente, remove from pan and rinse with warm water in colander.  Turn off heat on slow cooker.  On dinner plate, serve 1/2 cup pasta topped with 1/2 cup chicken cacciatore.  Sprinkle with cheese, and fresh basil if desired.  I also served steamed broccoli and whole grain French bread with this dish!

Pasta e Fagioli (Italian Chili)

Ingredients:

• 1 lb. ground beef
• 1 small onion, diced (1 cup)
• 1 large carrot, julienned (1 cup) - to save time, just chop
• 3 stalks celery, chopped (1 cup)
• 2 cloves garlic, minced
• 2 14.5 oz cans diced tomatoes
• 1 15 oz. can red kidney beans w/liquid
• 1 15 oz. can great northern beans w/ liquid
• 1 15 oz. can tomato sauce
• 1 12 oz. can of V-8 juice
• 1 T white vinegar
• 1 1/2 t salt
• 1 t oregano 
• 1 t basil
• 1/2 t pepper
• 1/2 t thyme
• 2 c water
• 1/2 pound (8 oz.) ditali pasta
• dash of hot sauce or cayene pepper
• fresh parmesan cheese 

Directions:

1. Brown the ground beef in a large pot over medium heat.  Drain off most of the fat.
2. Add onion, carrot, celery, and garlic and saute for 10 minutes.
3. Add remaining ingredients except pasta and parmesan cheese, and simmer for 1 hour.
4. About 50 minutes into simmer time, add in the uncooked pasta and continue simmering for the final 10 minutes.
5. Serve with fresh parmesan cheese for topping.
6. Serves 8

This is a very slightly modified version of a recipe I got from my mother-in-law.  It's very hearty, healthy, and despite what seems like a long ingredient list, very easy to make.  I think it tastes best made with fresh herbs, but really... what doesn't.  This freezes very well too, just leave the pasta out.  I've also made a day in advance (minus the pasta) and reheated for large gatherings - it's easy to double.  Enjoy!

Tomato, Red Onion, and Basil Bruschetta

Ingredients:

• 3 cups assorted cherry, grape, and teardrop tomatoes, halved (or quartered if large)
• 1/2 small red onion, finely chopped 
• 3 tablespoons olive oil plus additional for brushing 
• 3 heaping tablespoons chopped fresh basil 
• 2 tablespoons balsamic vinegar 
• 1 large loaf focaccia, halved horizontally 
• 1 garlic clove, peeled, halved  
• Optional: fresh parmesean, grated

Directions:

1. Combine tomatoes, finely chopped onion, 3 tablespoons olive oil, chopped fresh basil, and balsamic vinegar in medium bowl; season tomato topping with salt and pepper. DO AHEAD: Topping can be made 2 hours ahead. 
2. Cover and let stand at room temperature, tossing occasionally.  Preheat broiler. Place focaccia half, cut side up, on baking sheet; brush bread with olive oil. Toast bread in broiler until top is golden brown, watching closely to avoid burning, about 2 minutes.
3. Immediately rub cut side of bread all over with halved garlic, then cut focaccia into equal pieces.  Top toasted focaccia with tomato mixture, parmesean and serve.  NOTE: if you are not serving immediately, I would recommend letting people top their own bread, this will keep the bread from getting soggy.

***Note: I didn't have any large garlic cloves, so I used some minced garlic and mixed it with the olive oil to brush the focaccia with.  Also, I cashed out on the more expensive cherry tomatoes because there isn't much tomato variety in the middle of winter and it turned out great - I wouldn't skimp here.  Also made the two hours in advance and recommend that as well.  This recipe is one I adapted from Bon Appétit.

I made this as an appetizer for my book club and it was a big hit - not a drop left over!  I really loved the balsamic vinegar in it too.  Will definitely make this one again, and can't wait to use a variety of tomatoes when they are in season.  It was very easy to do and more "special" than something I could buy at a store.  For me, that's a perfect appetizer!

Chicken Manicotti

*cooking spray
*8 oz Pasta, manicotti, semolina, dry (1 box)
*1 tsp olive oil
*1 cup fresh chopped onion
*1 cup chopped tomato , chopped (I buy petite diced tomatoes and drain the juice)
*1 cup medium green bell peppers , chopped
*2 medium garlic cloves , minced
*12 oz cooked chicken breast, diced (I boil mine and then shred it)
*2 cups Italian cheese blend
*1 egg, lightly beaten
*3/4 cup grated parmesan cheese , divided
*1/2 cup pesto
*1/2 tsp salt
*1/8 tsp black pepper
*26 oz marinara sauce

Directions
1. Preheat oven to 350 degrees F. Spray a 13x9-inch baking pan with cooking spray; set aside. Cook manicotti 7 minutes, or according to package directions; rinse with cold water and drain. It's easier to work with if you leave it a bit al dente.

2. Heat oil in a large skillet over medium heat. Add onion, tomato, green pepper ,and garlic; cook 5 minutes, stirring often, or until vegetables are softened.

3. In a large bowl, mix vegetables, chicken, 1 cup Italian cheese blend, egg, 1/2 cup Parmesan, pesto, salt, and pepper until mixed. Fill each manicotti noodle carefully.

4. Pour 1/2 of the marinara sauce into prepared baking pan. Arrange filled manicotti over sauce and top with remaining sauce. Sprinkle with remaining Parmesan and Italian cheese blend. Bake, uncovered, for 30 minutes or until manicotti is heated through and sauce is bubbling.

This meal is a bit time consuming, especially if you're cooking for a crowd, but it's SO worth the time! I recommend a partner to help with stuffing the manicotti. It definitely makes things go much faster!

Pasta Russo (remix)

I was inspired to make a pasta dish tonight, because of a recipe I found in my Still Gold'n cookbook.  However, I REALLY adapted the recipe to my liking, instead of making it according to the cookbook.

Ingredients:
2 tablespoons of minced garlic
1/4 cup mini sweet bell peppers (red, orange & yellow), chopped
1 cup Baby Bella mushrooms, sliced
2 tablespoons olive oil
I pound gourmet chicken with red bell pepper & spinach sausages, sliced
(This can be made with shrimp, chicken or pork, choose your personal fave)
1/2 cup chicken stock (or more if you desire a soupier sauce)
1 tablespoon of fresh lemon juice
14-16 oz. whole grain farfalle or penne pasta
dash salt
1 cup broccoli
1/4 teaspoon black pepper, freshly ground
1 tablespoon fresh basil, choppedflorets, frozen (I buy this at Costco - it's awesome)
freshly shaved Parmesan cheese


Instructions:
Saute garlic, mini bell peppers and mushrooms in olive oil on medium heat in a large skillet or wok until garlic is golden brown.  Add the chicken sausage, chicken stock and lemon juice to the skillet.  Simmer on low for 10 minutes.

Meanwhile, cook the pasta in a pot of boiling water (with a dash of salt & olive oil) for 10 minutes.  Steam the broccoli in the microwave for 5 minutes.  When pasta is done, drain and place pasta and broccoli in a large bowl and pour the sausage mixture over the pasta.  Toss to combine, adding ground pepper and chopped basil.  Serve topped with shaved Parmesan cheese.  Yield: 6 servings.

Creamy Tomato Basil Soup

Ingredients:

• 1 yellow onion, grated   A food processor makes this a whole lot easier!
• 4 ribs celery, grated
• 3/4 lb carrots, grated
• 1 1/2 T minced garlic
• 2 T dry basil
• 1/2 T red pepper flakes (Omit or reduce if you don't like spicy food)
• 32 ounces of beef stock
• 1 jar spaghetti sauce
• 8 oz cream cheese, cut into small chunks (I use low-fat)
• 4 T basil pesto
• 4 T brown sugar

Directions: 

1. Saute onions, celery, carrots, & garlic in vegetable oil until onions are translucent
2. Add dry basil and red peper flakes, cook for 2 minutes
3. Add beef stock & pasta sauce, bring to a boil then reduce heat to simmer
4. Add cream cheese and simmer until cheese is dissolved, stirring frequently
5. Stir in basil pesto, remove from heat
6. Add brown sugar, stir, then serve

This recipe is one of my all-time favorite soups.  It's got lots of veggies, lots of flavor, and even a little kick.  Always a huge hit when I've made it for friends and family.  My recipe is only slightly modified from one I originally got from Kristen Labrie who made it for a staff party.  Everyone went crazy for it so she sent out the recipe to the whole staff.  Two easy modifications you could make would be to reduce or omit the spice (with the spice above I'd say it's about a 1 1/2 - 2 star) - another would be to omit the cream cheese for a lower fat version.  I've tried it all different ways and love them all, but the one above is my most favorite.  With a food processor, this recipe is very quick and easy.  I usually double this recipe which fills up my 8qt. stockpot.  For dinner club, I quadruple which makes even extra which I freeze.

Spaghetti Pie

 

Ingredients:

• 2 packages of linguine noodles (2 lbs.) - I use whole wheat
• 3 eggs
• 2 cups fresh grated Parmesan cheese
• 8 oz. neufchatel cheese, softened (this is the low fat cream cheese)
• 2 c non-fat sour cream
• 1/4 c water
• 1 small bunch of green onions, sliced thin (just the green)
• 7-8 cups spaghetti sauce prepared just the way you like it
• 4 cups grated cheddar cheese

Directions:

1. Preheat oven to 350 degrees.
2. Cook linguine noodles and drain.
3. Beat 3 eggs and add to linguine noodles along with fresh Parmesan cheese.  Stir to mix.
4. Divide the pasta and layer in the bottom of two 9x13 casserole dishes.

5. Next, combine softened cream cheese, sour cream, sliced green onions, and water, and stir until smooth.  Divide and spread over both pans of noodles. *For a lighter version, you don't have to use all of this - just spread enough to cover noodles.  (By the way, the bowl Emma is stirring is for a quadrupled recipe... so yours won't look like this much.  As my hubby says... I'm feedin' the world ;)

 

6. Then spread 3-4 cups of prepared spaghetti sauce over each pan.

7. Top with grated cheddar cheese and bake uncovered for 30 minutes.

This recipe serves about 14-16 people, although usually when not cooking for dinner club, we put one pan in the freezer for later.  The leftovers are delicious and it freezes really well.

This is a modified version of a recipe I got from Kathi Best back in 2004.  It's hearty, filling, and delicious... always a favorite anytime I make it - a usual request from my hubby. I also love it because it's very kid-friendly as well - one of Emma's favs.