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MEAT/FISH/SEAFOOD |
3/4 lb. cooked small shrimp
2 lbs. lean ground beef
3-4 chicken breasts
6 - 10 boneless chicken thighs (2 per person)
1 lb. boneless pork, roast or chops
2 lbs. lean beef roast
pkg. fresh-grated Parmesan cheese
2 (8 oz.) pkgs. cream cheese
MAGGIE'S FAVORITE TORTELLINI
1/2 stick butter
2 oz. cream cheese
1 1/2 c. half and half, divided
1/4 c. Parmesan cheese
3/4 lb. cooked small shrimp
1 c. marinara sauce
1 1/2 tsp. minced garlic in water
1 lb. bag frozen tortellini
Melt butter in a large saucepan over
medium heat. Using a wooden spoon, add the cream cheese and stir until smooth.
Reduce heat to low. Add 1/4 c. half and half and the Parmesan cheese. Stir
constantly until smooth. Add the remaining half and half, and stir to combine.
Remove from heat. Add the shrimp, marinara sauce, and garlic. Return to low heat
and simmer to combine flavors and thoroughly heat.
While you are preparing the sauce, cook the tortellini according to
manufacturer's directions. Drain, and place on individual serving plates. Pour
sauce over the tortellini, and serve immediately.
Suggested side: Sliced Grape Tomatoes in Italian Dressing
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MARGHERITA PIZZA*
1 (14 oz.) can whole peeled tomatoes
2-1/2 tablespoons olive oil (divided)
1 small onion, finely minced
2-3 fresh clove garlic, finely minced
1/2 teaspoon dry oregano
1/2 tablespoon dried parsley
1/2 teaspoon basil - (can use fresh about 1/3 cup)
1/4 teaspoon onion salt
4 ounces fresh mozzarella, grated
1 Refrigerated Pizza Shell
Preheat oven to 400 degrees
Sauce: In a medium skillet, heat 1 tablespoon of olive oil over medium high heat. Sauté onion for about 2-3 minutes or until soft. Stir in garlic and
sauté for an additional minute. Add oregano, onion salt, parsley and stir to blend. Add tomatoes, breaking them up with a wooden spoon as your stir. Simmer lightly for 3-4 minutes.
Spread sauce over pizza crust and sprinkle with basil. Add mozzarella slices. Drizzle remaining olive oil over all. Lightly salt & pepper to taste. Cook on bottom shelf of the oven for 16 - 18 minutes or follow directions on the pizza shells.
Thinner shells require about 10 minutes.
Lightly coat the baking sheet with extra olive oil before baking.
* 1 pizza serves 4 people - you may need to make (2)
Suggested Side:
EASY CAESAR SALAD
1 bunch of Romaine lettuce
1 bottle Kraft Classic Caesar salad dressing
1/4 c. fresh-grated parmesan cheese
1/2 c. seasoned croutons
salt and fresh-ground pepper
Wash lettuce and tear into bite-size pieces. Place lettuce in a salad bowl, and
pour in desired amount of salad dressing. Stir to coat. Add parmesan and
croutons, and sprinkle with salt and pepper. Add additional parmesan and
croutons, if desired. Serve immediately.
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EASY MEXICALI STUFFED PEPPERS
5-6 large green peppers
2 lbs. lean ground beef
12 oz. can tomato paste
1 1/2 tsp. minced garlic in water
1 Tbsp. chili powder
salt and pepper to taste
dry seasoned bread crumbs
sour cream, optional
Preheat oven to 350 degrees. Rinse the peppers under cold water, and cut in half
from top to bottom. Remove membranes and seeds. In a large bowl, combine ground
beef, tomato paste, garlic, chili powder, salt and pepper. Using a large spoon,
fill each pepper half with meat mixture, dividing evenly. When filled, stick
each half with the tines of a fork several times to loosen meat. Lightly spray a 9x13x2 inch pan with cooking spray. Place the pepper halves in
pan. Sprinkle each half with about a teaspoon of bread crumbs. Place in oven,
uncovered, and bake for approximately 1 hour. Remove, and serve immediately with
sour cream, if desired.
EASY RICE PILAF
2 tablespoons butter
1 small onion, chopped
1/3 cup slivered almonds
1 cup uncooked long-grain white rice
2 cups chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
In a medium saucepan, melt the butter over medium-high heat. Stir in the onion and almonds. Cook for 5 to 6 minutes, stirring occasionally. Add the rice; cook and stir for 1 minute. Stir in the broth, salt, and pepper. Bring to a boil. Cover, reduce heat to low, simmer for 15 to 20 minutes or until liquid is absorbed.
Suggested Side: Rice Pilaf, Hot Italian Bread and Butter
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CREAMY GARLIC CHICKEN OVER NOODLES
12 oz. pkg. egg noodles
4 Tbsp. butter
1 1/2 tsp. minced garlic in water
1 can condensed cream of chicken soup
3/4 c. milk
1 Tbsp. dried parsley
1/2 tsp. salt
1/2 tsp. pepper
3-4 cooked chicken breasts, cut into bite-size pieces
1/2 c. sun-dried tomatoes, rehydrated in boiling water
1/4 c. grated Romano cheese
In a large pot, boil the noodles according to manufacturer's directions. Drain,
set aside, and keep warm. In the meantime, melt the butter in a large saucepan.
Add the garlic, and saute until the garlic browns. Add the cream of chicken soup
and milk, stirring until smooth. Stir in the parsley, salt, and pepper. Let
simmer for about 2-3 minutes. Place the
sun-dried tomatoes in a small bowl, and pour enough boiling water over to cover.
Let stand about 30 seconds, then drain. Add the chicken and rehydrated tomatoes
to the saucepan. Simmer for 6-8 minutes. Mix in the Romano cheese. Toss
the sauce with the pasta, and serve immediately.
Suggested Side: Succotash
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HONEY MUSTARD CHICKEN THIGHS
6 - 10 boneless chicken thighs
1-1/2 cups Italian Style bread crumbs
1 tablespoon dried parsley
1/2 cup Dijon mustard
2 tablespoons honey
1 teaspoon minced garlic
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1 tablespoon olive oil
Preheat oven to 375. Mix together Dijon mustard, honey, garlic, rosemary, and salt in a medium bowl. In a shallow bowl, mix together bread crumbs and parsley. Dip chicken pieces in honey mustard mixture, then dredge in breadcrumbs.
Spray a baking dish with non-stick spray and lay coated chicken pieces on bottom of the dish so they are not touching. Drizzle with olive oil and bake uncovered for 40 minutes or until chicken is cooked through.
SKILLET POTATOES
6 medium potatoes, washed and thinly sliced
1/4 cup vegetable oil
2 Tbsp. butter
1 large onion, thinly sliced
1/4 tsp. salt
1/4 tsp. pepper
In a medium sauce pan, boil potatoes 10 to 12 minutes, or until fork-tender; drain and set aside.
In a large skillet, heat the oil over medium-high heat. Add the sliced onions
and butter, sauté for 4 to 5 minutes, or until they start to brown.
Add the potatoes, salt, and pepper to the skillet; mix well and cook for 10 to
15 minutes, or until potatoes are golden, turning occasionally.
Suggested Side: Skillet Potatoes, Broccoli & Cauliflower
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PORK ITALIANO
1 lb. boneless pork, cut into 1/2 inch cubes
1-2 Tbsp. olive oil
1 large onion, sliced and separated into rings
1 tsp. minced garlic in water
16 oz. can diced tomatoes
1 tsp. powdered chicken bouillon
1 tsp. dried thyme
1/8 tsp. pepper
4 oz. can mushrooms, stems and pieces, drained
1/4 c. sliced pitted black olives, optional
1 Tbsp. dried parsley
1 Tbsp. flour
1/4 c. cold water
Preheat oven to 300 degrees. (Don't forget to start your rice.) In a large, ovenproof pot or Dutch oven, brown the
pork in hot oil. Add onion rings and garlic when about half cooked. Stir in
undrained tomatoes, powdered bouillon, thyme, and pepper. Bring to a boil, then
remove from heat. Cover and place in oven for 1 hour. Remove, and stir in
mushrooms, olives if desired, and parsley. Combine the flour with the water and
stir into the pork mixture. Stir to combine, and place back in oven for an
additional 15 minutes. Serve immediately over rice.
Suggested Side: Brown Rice, Italian Cut Green Beans
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STICK-TO-YOUR-RIBS BEEF STEW
* allow cooking time
2 lbs. lean beef roast, cut into cubes
2 c. sliced carrots
2 c. diced raw potatoes
1 medium onion, sliced
1 1/2 c. frozen peas
2 tsp. quick-cooking tapioca
2 tsp. salt
1/2 tsp. pepper
8 oz. can tomato sauce
1 c. water
1 Tbsp. brown sugar
Combine beef and all vegetables in a slow cooker/crockpot. Sprinkle with tapioca, salt, and pepper. In a small bowl, combine tomato sauce and water. Pour over ingredients in the slow cooker. Sprinkle with brown sugar. Cover and cook on low for 8 hours. * Slow
cooker/crockpot recipe. Allow
yourself enough time to prepare this! *This recipe may also be baked in the oven at 200 degrees. Follow the same directions above, cooking for the same amount of time.
Suggested Side: Garlic Bread Sticks
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CHOCOLATE DRIZZLE CAKE
1 box chocolate cake mix
2 (8 oz.) pkgs. cream cheese, softened
1 Tbsp. oil
1/2 c. sugar
4 eggs
1 1/2 c. milk
1 tsp. vanilla
1 (8 oz.) container whipped topping
chocolate syrup
Preheat oven to 300 degrees.Spray a 9x13x2 inch pan with nonstick cooking spray.Pour all but 1 c. of the cake mix in a large mixing bowl. Set aside the remaining cup of mix. Add one egg and the oil to the cake mix in the bowl. Mix thoroughly. The mixture will be quite crumbly. Press into the bottom of the pan. In the same bowl, blend the cream cheese and sugar, then add the other 3 eggs and the remaining cake mix. Beat at least 1 minute at medium speed. Add the milk and vanilla, and mix until smooth. Pour onto the crust. Bake for 45 to 50 minutes. Test for doneness. Cool completely in pan. When ready to serve, top individual serving pieces with a dollop of whipped topping, and drizzle generously with chocolate syrup. Serve immediately. Refrigerate any leftovers.