Italian Seasoning

Prep: 5 min

Ingredients

• 2 Tbs dried basil
• 2 Tbs dried marjoram
• 3 Tbs dried oregano
• 2 Tbs dried parsley
• 1 Tbs dried rosemary
• 1 Tbs dried sage
• 2 Tbs dried thyme

Preparation:

1. In a small bowl, mix all ingredients until well combined.
2.Store in an air tight container.

Italian Dressing

Prep: 15 min Yeild: approx 1c

Ingredients

• 1/4 c red wine vinegar
• 2 cloves garlic, minced
• 2 tsp sugar
• 2 tsp dried mustard
• 1/2 tsp crushed red pepper flakes
• 1/4tsp onion powder; or 1/2 tsp minced onion
• 1/2-1tsp Italian seasoning; or 1tsp each fresh oregano, basil, and thyme
• 3/4c extra virgin olive oil
• 1tsp coarse sea salt
• 1/4-1/2tsp fresh ground pepper

Directions

1. In a medium bowl, whisk: vinegar, garlic, sugar, mustard, red pepper flakes, onion, and Italian seasoning.
2. Whisk oil into vinegar mixture a little at a time in a slow, steady stream, until emulsified.
3. Whisk in any fresh herbs; season with salt and pepper.

(Tip: May be stored in an airtight container and refrigerated for up to 1 week.)

Italian Croutons

Preheat: 450F Bake: 8-10 min Serves: 6

Ingredients

• 3 slices Italian Bread, cubed small
• 2 Tbs butter, melted
• 1 tsp Italian seasoning
• 1 clove garlic, minced

Directions

1. In a small bowl combine melted butter and garlic.
2. In a med bowl drizzle bread crumbs with butter/garlic, sprinkle with Italian seasoning and toss to coat.
3. Place bread on a baking sheet in an even layer.
4. Bake, until golden brown; stirring once.

(Tip: To make things easier you can use garlic powder instead of minced garlic; sprinkle it as you would the Italian seasoning.)

Simple Italian Salad

Servings: 6

Ingredients:

• Romaine lettuce, washed and torn
• 1 cloves garlic, minced
• 1 pint grape tomatoes, halved
• 1/2 can black olives, drained and sliced
• 1 small red onion, thinly slices and separated into rings
• 8 peperoncini (pickled peppers, in the olive/pickle aisle)
• 1/4c Parmesan cheese
• 1/2c Italian Dressing
• 1c Italian Croutons

Directions:

1. In a large bowl, combine vegetables and cheese.
2. Drizzle with dressing; toss to coat.
3. Top with croutons.

Avacado Basil Pasta

Serves: 4
Ingredients:

• 8  oz dried bow tie and/or wagon wheel pasta
• 2  md avocados; seeded, peeled, and coarsely chopped
• 6  slices bacon; cooked crisp, drained, and crumbled
• 2/3  c chopped fresh basil
• 2  Tbs lemon juice
• 1  Tbs olive oil
• 3  cloves garlic, minced
• 1/4  tsp ground black pepper
• 1/8  tsp salt
• 1/2  c finely shredded Pecorino Romano cheese

Directions:

1. Cook pasta according to package directions. Drain.
2. Meanwhile, in a large bowl combine: avocado, bacon, basil, lemon juice, olive oil, garlic, pepper and salt.
3. Add the hot pasta and toss to combine. Transfer to a serving bowl. Sprinkle with cheese.

Shrimp Scampi Linguini

Prep: 15 min Cook: 25 min

Ingredients:

• 1 lb linguini
• 4 Tbs butter, divided
• 4 Tbs extra-virgin olive oil, divided
• 2 cloves garlic, minced
• 1 red chilli pepper, chopped
• 1 lb Shrimp, peeled & deveined
• 1 c mushrooms, sliced
• 1/2 cup dry white wine
• 1-2 Tbs lemon juice
• cherry tomatoes, halved
• 1/4 c basil, chopped
• 1-2 c fresh spinach
• Kosher salt & freshly ground black pepper

Directions:

1. Boil a lg pot of water, add a bit of salt & the linguini, stirring to make sure the pasta separates; cover.
2. Return water to a boil, cook ab 6-8 min until pasta is al dente, drain.
3. Meanwhile, in a lg skillet, melt 2 Tbs butter & 2 Tbs olive oil over med-high heat.
4. Saute: garlic & red pepper (if using) until garlic is just browning and peppers , about 3 to 4 minutes.
5. Season the shrimp with pepper.
6. Add Shrimp & mushrooms to the pan; cook until they have turned pink, about 2 to 3 minutes.
7. Remove shrimp from the pan; set aside & keep warm.
8. Add wine & lemon juice to pan & bring to a boil.
9. Add 2 Tbs butter, when butter has melted, return shrimp to the pan along with tomatoes, parsley, pasta, & spinach.
10. Stir well & season with salt & pepper to taste. Drizzle over a bit more olive oil and serve immediately.

Cheese Stuffed Jumbo Shells

Prep: 15 min Preheat: 375 F Bake: 35 min Serves: 10

Ingredients:

• 1, 12 oz, pkg jumbo shells
• 4c ricotta cheese
• 2 c shredded mild cheese (mild cheddar, mozzarella, colby, etc.)
• 1/2 c grated Parmesan cheese
• 2 eggs
• 1 TBS chopped parsley
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/8 tsp nutmeg
• 3c spaghetti sauce
• Spinach
  

Directions:

1. Cook pasta according to package directions.
2. While pasta is cooking stir together cheeses, eggs, & spices in a md bowl.
   
3. In a 9x13" baking dish spread 1/2c spaghetti sauce.
4. When shells are done cooking separate them out individually onto a sheet of waxed paper, allow to cool.
5. Fill each cooked shell with about 1 1/2tbs cheese mixture.
6. Layer half of the shells in baking dish and top with 1/2 of the remaining sauce.
7. Add a second layer of shells over the first and top with remaining sauce.
8. Cover with foil and bake until hot and bubbly.
9. Best served over a bed of spinach with a slice of french bread or baguette.
   

Stuffed Green Peppers

Prep:20 min Preheat: 350F Bake: 60min Serves: 6 Cost: under $20.00

Ingredients:

1. 6 large green bell peppers
2. 1 lb extra lean ground beef (93-96% beef)
3. 1/2 c uncooked brown or white rice
4. 2 c low sodium beef or vegetable broth
5. 1, 28 oz, can No-Salt-Added stewed tomatoes
6. 3 Tbs minced garlic
7. 1 Tbs Worcestershire sauce
8. 1 tsp Italian seasoning
9. 1/4 tsp onion powder
10. 1/8 tsp freshly ground pepper
11. 1/2 c shredded low fat Italian cheese

Directions:

1. Slice the tops off peppers, remove ribs & seeds.
2. Cut a thin slice from base of peppers to help the them stand up.
3. In a md pot bring 1 c broth & rice to a boil; reduce heat, cover & cook 20 min.
4. In a lg bowl break apart tomatoes using kitchen shears or fingers.
5. Combine: beef, rice, Worcestershire sauce, Italian seasoning, garlic, onion powder, & pepper to tomatoes.
6. Spoon mixture into peppers & place into a 13x9" baking dish.
7. Pour remaining 1 c broth around peppers in pan.
8. Cover dish w/foil & bake 45 min.
9. Remove foil, sprinkle the top of each pepper with remaining cheese & bake an additional 15 min until the cheese on top is golden brown.
10. Serve.

Healthy Orzo Stuffed Peppers

Prep: 15 min Preheat: 400F Bake: 60 min Serves: 6-7 Cost: under $20
6 peppers: Calories: 368 Fat: 8g Cholesterol: 9mg Sodium: 213mg
7 peppers: Calories: 316 Fat: 7g Cholesterol: 8mg Sodium: 183mg

(Note: These peppers are incredibly filling. I served 1 stuffed pepper to each of my family members with no sides. My children could not finish theirs & my husband was satisfied after finishing just one! Plus, they were so tasty I was complimented all through dinner & I had enough leftover stuffing I was able to fill a 7th pepper.)

Ingredients:

1. 6-7 sweet bell peppers (red or yellow)
2. 4 c (32oz) low sodium chicken broth (Imagine Organic Low sodium free range chicken broth for nutrition facts)
3. 1 1/2 c orzo
4. 1, 28oz, can no salt added stewed tomatoes (Hunts for nutrition facts)
5. 2 zucchini, unpeeled & grated
6. 1/2 c fresh mint leave, chopped
7. 3/4 c shredded, reduced fat Italian cheese blend (Sargento for nutrition facts)
8. 2 Tbs extra-virgin olive oil
9. 3 cloves garlic, minced
10. 1 Tbs Italian seasoning (2-3 Tbs if not using mint)
11. 1 tsp freshly ground black pepper

Directions:

1. Slice the tops off peppers, remove ribs & seeds.
2. Cut a thin slice from base of peppers to help the them stand up.
3. In a md pot bring broth to a boil, add orzo & cook for 4 min.
4. In a lg bowl break apart tomatoes using kitchen shears or fingers.
5. Add: zucchini, mint, 1/2c cheese, oil, garlic, Italian seasoning, & pepper to tomatoes.
6. Use a fine mesh sieve to transfer orzo to the vegetable bowl, mix to combine.
7. Spoon mixture into peppers & place into a 13x9" baking dish.
8. Pour broth around peppers in pan.
9. Cover dish w/foil & bake 45 min.
10. Remove foil, sprinkle the top of each pepper with remaining cheese & bake an additional 15 min until the cheese on top is golden brown.
11. Serve.

Insalata Caprese

Prep: 15 min
Category: Salad, Traditional: Italian

Insalata, the Italian word for salad & Caprese which refers to something that comes from or is in the style of Capri, an Italian island off the coast near Naples in the region of Campania. A Caprese dish refers to a dish containing: tomatoes, fresh buffalo mozzarella, & basil; seasoned with: salt, pepper, & olive oil.

Ingredients:

1. 4 med red tomatoes, cut into wedges; or for a bit more color 2 red & 2 yellow tomatoes, cut into wedges
   
2. 3/4 c diced fresh buffalo mozzarella cheese
3. 1/4 c chopped parsley
4. 2 Tbs chopped fresh basil
5. 1/4 tsp salt
6. freshly ground pepper, to taste
7. olive oil, to taste
   

Directions:

1. Gently toss tomatoes, mozzarella, parsley, basil, & salt together in a large bowl.
2. Season with pepper.
3. Drizzle with olive oil.
4. Serve.

Perfectly paired with just about any pasta dish, such as: spaghetti, ravioli, or lasagna!!!