Ingredients:
1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons Dijon mustard
4 cups of sliced zucchini
1 cup chopped onions
6 tablespoons butter, cubed
2 eggs lightly beaten
1 cup (4 ounces) shredded part skim mozzarella cheese
1 cup (4 ounces) shredded Colby- Monterey Jack cheese
2 tablespoons dried parsley flakes
½ teaspoon salt
¼ teaspoon dried basil
¼ teaspoon dried oregano
Directions:
Separate crescent dough into eight triangles and place in a greased 9 in. deep-dish pie plate with points toward the center. Press dough onto the bottom and up the sides of the plate to form a crust; seal seams. Spread with mustard.
In a large skillet, sauté zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, seasonings and zucchini mixture. Pour into crust.
Bake at 375° for 20- 25 minutes or until knife inserted in the center comes out clean. Cover edges loosely with foil if crust browns too quickly.
Ingredients:
1 lb asparagus, trimmed and steamed
1 lb cheese ravioli, cooked from frozen
1 cup red cherry tomatoes
1 cup yellow cherry tomatoes
1 Tbsp olive oil
1 cup prepared pesto sauce
2 Tbsp grated Parmesan cheese
Directions:
Heat olive oil. Sauté asparagus and tomato in oil until tomatoes are soft.
Toss with cooked ravioli.
Add pesto, Parmesan , salt and pepper.
Serve immediatly
Ingredients:
¼ cup light soy sauce
2 Tbsp sesame oil
1 Tbsp rice wine vinggar
1 ½ lb large shrimp, shelled and deveined
2 cups sliced mushrooms
2 small zucchini sliced ½ inch thick
2 scallions, chopped
1 pinch crushed red pepper
Hot rice for serving
Directions:
Wisk soy sauce, vinegar and 1 Tbsp oil.
In large wok or skillet, heat 1 Tbsp oil. Add shrimp, mushrooms, zucchini and scallions.
Sprinkle with red pepper.
Stir fry for 4 minutes or until shrimp are cooked.
Add soy sauce mixture and toss.
Serve with hot rice.
Ingredients:
6 oz uncooked linguine
1/3 cup chopped onion
1/3 cup sliced fresh mushrooms
2 garlic cloves, minced
1/3 cup butter, cubed
2 Tbsp olive oil
¼ cup heavy whipping cream
2 Tbsp grated parmesan cheese
¼ tsp crushed red pepper flakes
15 uncooked medium shrimp, peeled and deveined
1/8 tsp each, salt and pepper
Directions:
Cook linguini according to package directions. Meanwhile, in a large skillet, sauté the onion, mushrooms and garlic in butter and oil for 2-3 minutes or until tender. Stir in cream and cheese; sprinkle with pepper flakes.
Add shrimp and linguine to skillet; cook over medium-low heart, 5-7 minutes until shrimp are no longer pink. Sprinkle with salt and pepper.
Ingredients:
2 lbs ground beef
1 lb bulk Italian sausage
1 large onion, chopped
1 large green pepper, chopped
4 cloves garlic, minced
1 jar (16 oz) salsa
1 can (16 oz) hot chili beans, rinsed and drained
1 can (16 oz) pizza sauce
1 pkg (8 oz) pepperoni, halved
1 cup water
2 tsp chili powder
½ tsp each, salt and pepper
3 cups (12 oz) shredded mozzarella cheese
Directions:
Cook beef, sausage, onion, green pepper and garlic in a large skillet over medium heat until meat is no longer pink. Drain.
Stir in salsa, beans, pizza sauce, pepperoni, water, chili powder, salt and pepper.
Bring to a boil. Reduce to a simmer; cover and cook 20 minutes.
Serve with cheese
Ingredients:
1 pkg. (6 oz.) corn bread stuffing mix
4 boneless pork loin chops (6 oz. each)
½ tsp. pepper
¼ tsp. salt
2 Tbsp. butter
2 medium pears, chopped
1 medium sweet red peppers, chopped
2 green onions, thinly sliced
Directions:
Prepare stuffing mix according to package directions. Set aside.
Meanwhile, sprinkle chops with salt and pepper
Brown pork chops in butter in a large skillet. Sprinkle with pears and red pepper.
Top with stuffing and onions.
Cook uncovered, over medium heat for 8-10 minutes or until a meat thermometer reads 160°.
Ingredients:
3 oz fresh goat cheese
¼ c ricotta cheese
1 small garlic clove, crushed through a press
Pinch of ground nutmeg
Coarse salt and ground pepper
12 square wonton wrappers
Parsley sauce (follows)
Directions:
In a small bowl, use a fork to mash together goat cheese, ricotta, garlic and nutmeg until smooth. Season with salt and pepper.
Assemble ravioli and place on a baking sheet lined with parchment paper.
Bring a large pot of salted water to a boil, reduce to a bare simmer. Drop ravioli into water, one at a time, stirring gently to prevent sticking. Cook until a dente, 5 to 7 minutes.
Using slotted spoon, transfer ravioli to a paper towel lined baking sheet and arrange in a sing layer to drain briefly.
Divide between two plates and drizzle with parsley sauce.
Serve immediately
Parsley Sauce
In a small bowl, stir together 2 Tbsp finely chopped fresh parsley, 2 Tbsp olive oil, 1
Tbsp grated parmesan, and 1 tsp water. Season with salt and pepper
Ingredients:
1 c shredded mozzarella cheese
½ c grated parmesan cheese
½ c butter, softened
½ c mayonnaise
2 cloves garlic, minced
1 tsp Italian seasoning
¼ tsp crushed red pepper flakes
¼ tsp pepper
1 loaf French bread, halved lengthwise
1 lb sliced deli ham
2 pkg. (2 oz each) ready to serve bacon, warmed
4 oz pepperoni
½ c pizza sauce
Directions:
Combine the first eight ingredients in a small bowl.
Spread over cut sides of bread.
Layer with ham, bacon, and pepperoni and pizza sauce; replace top.
Wrap in foil; place on a large baking sheet.
Bake 350° for 25 to 30 minutes or until heated through.
Cut into slices.
Ingredients:
Nonstick cooking spray
1 11-ounce pkg. refrigerated, think crust pizza dough
½ cup pasta sauce
¾ cup coarsely chopped or shredded cooked chicken breast
1 6 ounce jar marinated artichoke hearts drained and coarsely chopped
1 cup water-packed roasted red peppers, drained and cut into strips
¼ cup sliced green onion or chopped red onion
½ cup shredded part-skim mozzarella
3 ounces semi soft goat cheese (chevre), crumbled
2 Tbsp. fresh basil, chopped
Directions:
Preheat the oven to 425°
Coat a 15-by-10-inch baking sheet with cooking spray.
Unroll pizza dough on baking sheet; starting at center, press dough into a 15-by-10-inch rectangle.
Spread pasta sauce evenly over dough.
Top with chicken, artichoke, red peppers, onion, mozzarella and goat cheese.
Bake 13 to 15 minutes or until edges of crust or golden brown.
Sprinkle with fresh basil before serving.
Ingredients:
2 medium zucchini, sliced into ½ inch rounds
Olive oil
½ cup chopped yellow onion
2 cloves garlic, minced
Zest of ½ lemon
1 ½ tsp butter
¼ cup fresh bread crumbs
1 tbsp. chopped fresh mint
6 oz spaghetti (cooked) reserve ¼ cup pasta water
¼ cup pitted Kalamata olives
¼ cup Parmesan cheese
Directions:
Preheat oven to 450°.
Place zucchini on a sheet pan. Drizzle with 1 tsp. olive and sprinkle with salt and pepper to taste. Roast for 10 to 15 minutes, stirring once. Remove from oven and set aside.
In a medium sauté pan heat 1 tbsp olive oil. Saute onions over medium heat for 5 minutes or until translucent. Add garlic and sauté 1 minute. Stir in zucchini and lemon zest.
Remove pan from heat.
Melt butter in a small skillet over low heat. Add breadcrumbs and sauté until lightly browned.
Let cool. Stir in mint. Set aside.
Add pasta to zucchini mixture. Add olives and reserved water. Bring to a simmer and reduce heat to low. Sprinkle in cheese. Toss in pasta. Sprinkle with breadcrumbs.
