Spinach, Ricotta, Chicken, Pesto Lasagna

Ingredients:

20 oz Fresh spinach

30 oz Ricotta cheese
2 Large Eggs
1/8 t Ground nutmeg

1/2 t Sea salt
1/2 C Freshly grated Parmesan cheese
1/2 C Basil pesto
1 1/2 C Alfredo sauce

Lasagna noodles (Use gluten-free and nightshade-free, if desired), cooked according to package directions

1-1/2 C Shredded mozzarella cheese

1 1/2 C Chicken, cooked and cut into bite-size pieces

1 C Fresh mushrooms, chopped and cooked

Directions:

Preheat oven to 350°F.

Place the spinach and a scant amount of water in a large pot. Cover and cook over medium-high heat until wilted. Cool, squeeze out the water, and chop finely.

Place the spinach in a large bowl. Stir in the ricotta, eggs, nutmeg, salt, Parmesan, pesto, chicken, and mushrooms. Optional: Refrigerate for one hour and up to one day.

Spread 1/4 of the Alfredo sauce in a 13" x 9" baking dish. Place a layer of lasagna noodles in the dish. Spread with another 1/4 of the sauce. Evenly spread the spinach filling on top. Add another layer of sauce, filling and noodles. Top with the rest of the sauce.

Sprinkle with the mozzarella and bake for 45 minutes. Remove from the oven and let rest for 10 minutes before serving.

Yield: 8-10 Servings

*Adapted from http://houseandhome.com/food/recipes/spinach-ricotta-and-pesto-lasagna-recipe

Baked Italian Chicken Thighs

Ingredients:

8 Boneless, Skinless Chicken Thighs
2 T Olive Oil
1 t Italian Seasoning
1 t Granulated Garlic
1 t Sea Salt
1 t Black Pepper
1 C Marinara Sauce
1 C Shredded Parmesan Cheese

Directions:

Season both sides of each chicken thigh with italian seasoning, garlic, salt and pepper.

In a large skillet over medium heat, sear chicken thighs in olive oil on each side until nicely browned.

Spray a 9x13-inch casserole dish with non-stick spray or more olive oil.

Place chicken thighs in dish and bake at 375 degrees F for 20 minutes.

Remove from oven.

Spoon marinara sauce on top of each chicken thigh and top with parmesan cheese.

Place back in oven and bake for about another 20 minutes or until done.

Nightshade Free Zuppa Tuscana

Ingredients:

For Homemade Pork Sausage:

1/2 t Ground Black Pepper

1 t Dried Parsley

3/4 t Italian Seasoning

1/2 t Garlic Powder

1/4 t Fennel Seeds

1/2 t Minced Dried Onion

1 t Sea Salt

1 Pound Ground Pork

For Soup:

6 Slices Bacon, cut into 1/2-inch pieces

1 Medium Onion, chopped

3 Garlic Cloves, minced

1 qt Chicken Broth

1 Large or 2 Small Rutabagas, peeled and cut into bite-size cubes

2 C Shredded Fresh or Frozen Kale

1/3 C Heavy Whipping Cream

Parmesan Cheese

Directions:

In a small bowl, mix together black pepper, parsley, Italian seasoning, garlic powder, fennel seeds, dried minced onion and sea salt. 

In a large bowl, thoroughly mix dry seasoning with pork. Cover and refrigerate for 2-24 hours. 

In a large cooking pot, cook bacon pieces and sausage until done, stirring and crumbling as needed. 

Remove from pan and drain off most of the grease. 

Add onions to grease and cook over medium heat until soft. Add garlic and cook for one minute. Add chicken broth and rutabagas. Return sausage and bacon to pot. 

Bring to a boil. Reduce heat and simmer, covered, until rutabagas are tender. 

Add kale and simmer five more minutes. Stir in cream and cook until heated through. 

Serve sprinkled with fresh grated Parmesan cheese!

Yield: 4-6 Servings

Italian Pork Sausage

Ingredients:

1/2 t Ground Black Pepper

1 t Dried Parsley

3/4 t Italian Seasoning

1/2 t Garlic Powder

1/4 t Red Pepper Flakes or 1/16 t Cayenne Pepper

1/4 t Fennel Seeds

1/4 t Paprika or Smoked Paprika

1/2 t Minced Dried Onion

1 t Sea Salt

1 Pound Ground Pork

Directions:

Mix all ingredients together thoroughly. Cover and refrigerate for 2-24 hours. 

Cook and use in place of ground Italian sausage in any recipe!

* Adapted from http://queenofthereddoublewide.com/homemade-italian-sausage-seasoning/

Polenta Pie

Ingredients:

2 T Olive Oil

1 lb Ground Beef

1/2 Onion, chopped

2 Garlic Cloves, minced

2 14 oz Cans Diced or Crushed Tomatoes

1 Small Zucchini, diced

1 Small Yellow Squash, diced

1 Medium Red Bell Pepper, diced

1/8 t Fennel Seed

1/2 t Dried Basil

1/4 t Dried Oregano

Pinch of Crushed Red Pepper

Pinch of Salt and Pepper

1 C Instant Polenta

1 C Milk

2 C Water

2 T Butter

1/4 t Salt

1 C Shredded Mozzarella Cheese

Directions:

In a large saucepan, brown ground beef in olive oil. 

Add onion and garlic and cook until onion is translucent. 

Add tomatoes, zucchini, yellow squash, red pepper, fennel, basil, oregano, crushed red pepper, salt and pepper. Simmer for at least 30 minutes, uncovered, stirring occasionally. 

Preheat oven to 375 degrees and grease an 8x8-inch baking dish. 

In a separate medium-large saucepan bring milk, water and butter to a low simmer. 

Slowly whisk in polenta and continue stirring constantly until mixture thickens. Remove from heat and stir in salt. 

Scoop polenta into baking dish and create an even layer. 

Spoon on sauce mixture. Sprinkle with cheese. 

Bake for 30-35 minutes. 

Remove from oven and let rest 10 minutes before slicing and serving. 

* Adapted from http://www.twopeasandtheirpod.com/baked-polenta-pie/#_a5y_p=1647313

Gluten Free Italian Cheesecake Bars

Ingredients:

1/2 Pound Ricotta Cheese

8 oz Package Cream Cheese, softened

3/4 C Sugar

1/4 Lemon, juiced

1/2 t Vanilla Extract

1 1/2 T All-Purpose Gluten-Free Flour

1 1/2 T Cornstarch

2 Eggs

1/4 C Butter, melted and slightly cooled

1/2 C Sour Cream

1/2 C Pie Filling or Preserves (optional)

Directions:

Preheat oven to 320 degrees. 

In a large mixing bowl, cream together ricotta and cream cheese. 

Add sugar and beat until smooth. 

Add lemon juice, vanilla, flour and cornstarch, beating well after each addition. 

Beat in eggs, one at a time. 

Gradually beat in melted butter. 

Beat in sour cream and continue beating until well blended. 

Pour into ungreased 8x8 pan. 

Bake for 55 minutes. 

Turn off oven and leave inside for 2 hours. Do not open oven door. 

Remove from oven and cut into bars. 

Top with filling or preserves, if desired. 

Note: Bars freeze well. 

* Adapted from http://allrecipes.com/recipe/10934/italian-cheesecake-cookies/

Chickpea Flatbread

Ingredients:

2 1/2 C Chickpea Flour (Garbanzo Flour)

3 1/2 C Cold Water

1 t Salt

1/2 t Pepper

1/4 C Extra Virgin Olive Oil

Directions:

Measure chickpea flour into a large bowl. Slowly whisk in cold water. 

Stir in salt and pepper. 

Allow to sit at room temperature for 3 hours. 

Preheat oven to 350 degrees. 

Skim off any bubbles that formed on the flour/water mixture. 

Pour olive oil into a large rimmed cookie sheet/jelly roll pan. 

Pour chickpea mixture into pan. 

Bake for 30 minutes, until golden. 

Allow to cool slightly before cutting. 

Serve immediately. 

* Adapted from http://inpursuitofmore.com/2012/11/12/recipe-authentic-italian-chickpea-flat-bread/

Pesto Alfredo Sauce

Ingredients:

1 C Half and Half

1/4 C Basil Pesto (store-bought or homemade)

2 T Butter

1/4 t Garlic Powder

2 T Gluten-Free All-Purpose Flour

Water

Salt and Pepper, to taste

Directions:

In a medium saucepan, combine half and half, pesto, butter and garlic powder over low-medium heat. 

In a small bowl, combine flour with enough water to form a paste. 

Stir paste into pesto mixture. Stir and allow to thicken. 

Season with salt and pepper. 

Serve over noodles or spaghetti squash. Very good with shrimp!

Slow-Cooker Ranch Pesto Chicken

Ingredients:

6 Small chicken breasts or thighs, raw (frozen is ok)

2 T Ranch mix (or 1 packet Hidden Valley Ranch seasoning)
1 C Nut-Free Basil Pesto or 8 oz jar Basil Pesto
1/2 C Chicken broth

3 T Corn starch

Directions:

Place chicken in bottom of slow-cooker. Sprinkle ranch mix and pour pesto over chicken.

In a small bowl, whisk together chicken brother and corn starch. Pour into slow-cooker. 

Cook on high 4 hours or low 6 hours. 

Serve over noodles or rice. 

Tip: Mix leftover sauce with extra rice for a yummy side dish for your next meal!

Note: Using store-bought ranch seasoning or basil pesto may introduce gluten or nightshades!

* Adapted from http://picky-palate.com/2012/09/20/pesto-ranch-crock-pot-chicken-thighs/

Gluten-Free Calzones

Ingredients:

3 C Pamela's Gluten Free Bread Mix

1 T Yeast

1/4 C Olive oil

1 1/2 C Warm water (110 degrees)

2 t Italian seasoning (optional)

Directions:

Using a stand mixer with whisk attachment, combine dry mix, yeast, oil, water, and Italian seasoning. Mix on medium for 2 minutes. 

Scoop into grease bowl and cover with cling wrap. Allow to rise 1-2 hours. 

Preheat oven to 425 degrees with the shelf toward the top 1/3 of the oven. Put cookie sheet in to preheat as well. 

Cut out squares of parchment paper to work on. Dust with bread mix and cornmeal. Flour hands and shape rounds into desired size. Fill half of round with desired (cooked) fillings, cheese, and 1-2 T of sauce, leaving a half-inch around the edge for pressing. Use parchment paper to flip half of round over onto the other size. Press to seal. 

Bake on parchment paper on preheated cookie sheet for 15-18 minutes. 

Dip in extra sauce and enjoy!

* Adapted from http://www.pamelasproducts.com/calzone-bread-mix/

Stuffed Pepper Soup

Ingredients:

1 T Olive oil

1 lb Ground beef

1 C Yellow onion, diced

2 Garlic cloves, minced

3/4 C Green bell pepper, chopped

3/4 C Red bell pepper, chopped

2 14.5 oz Cans Diced tomatoes, undrained

1 15 oz Can Tomato sauce

2 C Beef broth

1 T Dried parsley

1/2 t Dried basil

1/2 t Dried oregano

Salt and pepper

2 C Cooked white rice

Shredded mozzarella cheese

Directions:

In a large pot, cook beef and onion in olive oil. Add garlic and peppers. Cook for about two minutes. 

Add tomatoes, tomato sauce, beef broth, parsley, basil, and oregano. Add salt and pepper to taste. 

Bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes. 

Stir cooked rice into soup. Continue to simmer until rice is heated through. 

Serve topped with mozzarella cheese and garnish with more parsley. 

* Adapted from http://www.cookingclassy.com/2014/09/stuffed-pepper-soup/

Nut-Free Basil Pesto

Ingredients:

2 Garlic cloves

1 C Packed Fresh Basil leaves

1 T Lemon juice

1/2 C Grated Parmesan cheese

1/4 C Quality Olive oil

Salt and pepper, to taste

Directions:

In a food processor, mince garlic. Add basil leaves, lemon juice, and cheese. Pulse to combine. 

Drizzle Olive oil in and pulse. Add salt and pepper to taste. 

Store in an air-tight container for up to one week in the refrigerator. 

* Adapted from http://www.tworecipesblog.com/2013/10/nut-free-basil-pesto.html

Pizza Sauce

Ingredients:

15 oz Can Tomato sauce

1/8 t Black pepper

1/4 t Salt

1/8 t Crushed red pepper

1/8 t Onion powder

1/8 t Garlic powder

1/4 t Parsley flakes

1/2 t Italian seasoning

Directions:

Combine all ingredients in a saucepan. Simmer for at least one hour. 

 

* My recipe

Goat Cheese, Beef, and Basil Lasagna Rolls

Ingredients:

2 T Olive oil

1 Medium yellow onion, chopped

1 C Mushrooms, chopped

3 Cloves garlic, minced

1/4 t Crushed red pepper

1 t Salt

1/2 t Pepper

15 oz Can diced tomatoes, undrained

15 oz Can tomato sauce

3/4 lb Dried lasagna noodles

1 lb Ground beef

1/2 lb Ricotta cheese

4 oz Goat cheese

1 C Parmesan cheese, grated

1 Egg, lightly beaten

1/3 C Fresh basil, chopped

1 C Mozzarella cheese, shredded

Directions:

In a medium saucepan, cook onions, mushrooms, garlic, salt, pepper, and crushed red pepper in 1 T of the Olive oil. 

Once onions are tender and translucent, add tomatoes. Bring to a boil then simmer, uncovered, for at least 20 minutes. 

Cook lasagna noodles as directed on package. Arrange in a single layer on a baking sheet. 

Preheat oven to 400 degrees. 

In a skillet, brown ground beef in remaining 1 T of Olive oil. Season with salt and pepper to taste. 

Transfer to a large bowl and let cool slightly. Add the ricotta, goat cheese, 1/2 C of the Parmesan, egg, basil, and 1/3 C of the sauce.

Ladle 1 1/2 cups of the sauce into the bottom of a 9-by-13-inch baking dish. Lay a noodle on a work surface. Put 1/3 cup of the meat mixture on one end and roll up the noodle. Place the roll, seam side down, in the dish. Repeat with the remaining noodles and meat mixture. Cover the roll-ups with the remaining tomato sauce. Sprinkle with the mozzarella and the remaining 1/2 cup Parmigiano-Reggiano.

Bake until the sauce is bubbling and the cheese is melted, about 20 minutes. Serve immediately.

Serves 6.

 

* Adapted from http://www.williams-sonoma.com/recipe/beef-basil-and-goat-cheese-lasagna-roll-ups.html

Goat Cheese Lasagna

Ingredients:

1 T Olive oil
1 Pound lean ground beef
1 Medium onion, chopped
1/2 t Crushed red pepper
1/2 t Garlic powder
1/2 t Kosher salt
1/2 t Black pepper
1 t Italian seasoning
2 C Fresh mushrooms, sliced
9 Whole-wheat lasagna noodles
3 Red bell peppers, chopped
8 oz Soft goat cheese
1 (15 oz) Can diced tomatoes
1 (24 oz) Can mushroom flavored pasta sauce (tomato)

Directions:

Preheat oven to 350 degrees.

Spray a rimmed baking sheet with non-stick spray and roast red peppers, turning occasionally. Take out of oven at desired doneness.

While the peppers are roasting, cook the ground beef, onions, and mushrooms in a skillet. When meat is cooked and onions are translucent stir in the crushed red pepper, garlic powder, salt, black pepper, and Italian seasoning.

When the meat mixture is almost done cooking boil water in a large pot and cook lasagna noodles according to package directions. Don't overlook since they will also be baking in the oven once the lasagna comes together. Drain noodles and run cold water over them.

Once the red pepper is roasted crumble the goat cheese and loosely combine it with the red pepper in a small bowl.

Reduce the oven temperature to 375 degrees.

Combine the pasta sauce and diced tomatoes.

In a 9-inch by 13-inch baking dish begin layering the lasagna. First put a thin layer of pasta sauce and diced tomatoes. Next put a layer of noodles. Cover the noodles with meat mixture. Top that with the goat cheese and red pepper mixture. Cover the goat cheese with pasta sauce and diced tomatoes. Begin again with a layer of noodles and continue until you run out of ingredients to layer. The final layer should be pasta sauce. If desired, top with shredded mozzarella cheese.

Bake until the sides are bubbling (and if using mozzarella it should be slightly browned).

Slice and enjoy!

Chicken Sausage and Peppers Risotto

Ingredients:

3 Chicken breasts (about 5 oz each), uncooked
1 t Salt
1 t Black pepper
1 T Olive oil
1 Pound smoked sausage, sliced
1 Onion, chopped
1 T Paprika
1 T Cumin
1 T Herbes De Provence
1 Bay Leaf
1 t Parsley
4 C Chicken broth, or as needed
1 T Olive oil
1 Large Red bell pepper, chopped
1 Poblano pepper, chopped
12 oz Orzo pasta, uncooked

Directions:

Season chicken with salt and black pepper. Heat 1 tablespoon of olive oil on medium-high heat in a saucepan. Cook chicken until browned, remove from pan, and chop into bite-size pieces.

Cook and stir sausage and onion in the same saucepan until the onion is just starting to become translucent, about 3 minutes. 

Stir in paprika, cumin, herbes de Provence, bay leaf, and parsley; cook spices in oil until fragrant, about 3 minutes. Return browned chicken to the skillet, and pour in chicken stock. 

Heat to a boil; reduce heat to low, and simmer, covered, for 30 minutes.

Remove all chicken pieces and sausage using a slotted spoon. Remove and discard bay leaf. Pour broth into different bowl and set aside.

Heat 1 more tablespoons of olive oil on medium heat in saucepan. Add red and green peppers and orzo; stir to coat with hot oil. Stir in 1-1/2 cups of hot broth, 1/2 cup at a time. Cook for 5 minutes, or until most of broth is absorbed. 

Continue to slowly add remaining broth and stir until almost absorbed, about 15 minutes, or until tender but still slightly firm in the center of a pasta. Remove from heat. Add chicken and sausage, stir and cover. Let sit for 5 minutes, or until pasta soaks up remaining broth. You can pour in extra broth at serving time if mixture is a little dry.

*Adapted from http://www.allrecipes.com/recipe/risotto-with-chicken-sausage-and-peppers

Goat Cheese and Spinach Pasta

Ingredients:

2 T Extra Virgin Olive Oil
2 Garlic Cloves, minced
3 C Fresh Spinach
1 C Fresh cherry or grape tomatoes, diced
1/2 C Greek Sour Cream
1/4 C Goat Cheese
2 T Pine nuts
8 Oz Pasta, uncooked (your choice)
Salt and pepper
Parmesan-Romano-Asiago Cheese blend (optional)

Instructions:

Boil Pasta, reserve hot pasta water.

Heat olive oil in a skillet. Add garlic, spinach, tomatoes, and 3/4 C of pasta water.

Add sour cream and stir. Add goat cheese and pine nuts.

Once everything is nicely melted and combined, mix in the pasta.

Add salt and pepper to taste. If desired, sprinkle with cheese mixture.
 
* Adapted from http://amygonecountry.blogspot.com/2012/10/tuesday-night-gourmet-goat.html

Minestrone Soup

Ingredients:

2 T Olive oil
3 Cloves garlic, chopped
2 Onions, chopped
2 C Celery, chopped
5 Carrots, sliced
3 C Chicken broth
3 C Water
4 C Tomato sauce
2 C Kidney beans, cooked
2 C Green beans
2 C Baby spinach
3 Zucchinis, quartered and sliced
1 t Oregano
2 t Basil
Salt and pepper to taste
1 C Seashell pasta, uncooked

Directions:

In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently.

Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper.

Simmer for at least 30 to 40 minutes.

Add pasta and cook until tender.

Serves 8-12

* Adapted from http://allrecipes.com/recipe/jamies-minestrone/

Quick and Easy Pizza Dough

Ingredients:

2 C Flour
1 T Yeast
1/4 t Salt
1 T Sugar
2/3 C Lukewarm water (plus an additional 2 T)

Directions:

Mix 1 cup of flour with all other ingredients.

Gradually add 2nd cup of flour until it forms a ball. Use your hands to form and knead the dough.

Let the dough rest 10-15 minutes in a bowl covered with a dish towel or saran to keep it warm.

Spread out onto greased pizza pan (optionally, add some cornmeal to the pan before adding the dough).

Bake crust for 15 minutes at 375 degrees.

Top with your favorite toppings and continue baking another 20-25 minutes. Enjoy!

*From http://www.food.com/recipe/quick-and-easy-pizza-dough-117532

Brussel-Sprout-Stuffed Meatballs

Ingredients:

2 pounds ground beef
1-1/2 cups uncooked instant rice
1 medium onion, chopped
2 eggs, lightly beaten
1-1/2 teaspoons garlic salt
1/2 teaspoon pepper
1 package (10 ounces) frozen brussels sprouts
2 cans (15 ounces each) tomato sauce
1 cup water
1 teaspoon dried thyme

Directions:

In a large bowl, combine the first six ingredients and mix well. Shape a scant 1/4 cupful around each frozen brussels sprout to form a meatball.

Place in an ungreased 15-in. x 10-in. x 1-in. baking dish. Combine tomato sauce, water and thyme; pour over meatballs. Cover and bake at 350° for 1 hour and 15 minutes or until meatballs are cooked through. 

Yield: 8-10 servings.

* From http://www.tasteofhome.com/Recipes/Inside-Out-Brussels-Sprouts