Lasagna
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Lasagna
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Ingredients
Servings:
Instructions
  1. Saute onion, garlic and meat in pan, stirring frequently until browned. Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half of parsley; mix well.
  2. Add tomatoes, tomato paste, and ½ cup water mashing tomatoes with wooden spoon. Bring to boiling; reduce heat; simmer, covered and stirring occasionally, until thick 1 ½ hours. In a kettle bring 3 quarts of water and l tablespoon salt to boiling. Add lasagna, 2 or 3 at a time. Return to boiling, boil uncovered and stirring occasionally about 10 minutes. Drain in colander. Preheat oven to 3750. In a medium bowl, combine ricotta, egg, remaining parsley, and salt; mix well. In bottom of 13 x 9 x 2 inch baking dish, spoon 1 ½ cups sauce. Layer with 6 lasagna, lengthwise and overlapping, to cover. Spread with half of the ricotta mixture, top with third of mozzarella. Spoon I ½ sauce over cheese; sprinkle with ¼ Parmesan. Repeat layering, starting with 6 lasagna and ending with 1 1/2 cups sauce sprinkled with parmesan. Spread with remaining sauce; top with rest of mozzarella and parmesan. Cover with foil, tucking around edge. Bake 25 minutes· remove foil· bake uncovered 25 minutes longer, or until bubbly. Cool 15 minutes before serving.
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Orzo Salad
Orzo Salad
Orzo Salad
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Orzo Salad
Orzo Salad
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Ingredients
Servings:
Instructions
In a small bowl:
  1. Mix lemon juice, lemon zest, ¼ cup olive oil, cheese, rosemary, pepper, oregano and red pepper flakes in a large bowl.
Pasta and Vegetables
  1. Cook orzo pasta according to box directions, drain and let sit. (Do not rinse.) Sauté peppers, onions, and zucchini on medium-high heat with 2 tablespoons of oil in large pan until translucent. Add sautéed vegetables and orzo pasta into the large bowl and fold gently until well mixed. Pour lemon mixture over pasta and vegetables. Mix gently. Serve at room temperature or cold.
Recipe Notes

Nutrition Per Serving:

Calories 342 cal, Total Fat 22 g, Saturated Fat 4 g, Trans Fat 0 g, Cholesterol 3 mg, Sodium 66 mg, Carbohydrates 30 g, Protein 7 g, Phosphorus 122 mg, Potassium 317 mg, Dietary Fiber 2.8 g, Calcium 77 mg

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"Simply Sweet" Asparagus Roll-ups
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Servings
6-8 servings
Servings
6-8 servings
"Simply Sweet" Asparagus Roll-ups
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Servings
6-8 servings
Servings
6-8 servings
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 400º F. Line baking sheet with Parchment paper. In a small bowl, combine cream cheese, bacon, and green onion. Flatten bread slices with a rolling pin and spread with cream cheese mixture. Trim Asparagus so it extends an inch or two over bread edges. Place one or two spears on each of the slices. Roll up bread and asparagus and brush with melted butter. Place seam down on a cookie sheet lined with parchment paper. Sprinkle with parmesan cheese. Bake at 400º F for 10-12 min or until lightly browned. Serve with Mustard Man "Simply Sweet" Dipping sauce.
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Italian Sausage and Quinoa Stuffed Acorn Squash
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Servings
6-8 servings
Servings
6-8 servings
Italian Sausage and Quinoa Stuffed Acorn Squash
Print Recipe
Servings
6-8 servings
Servings
6-8 servings
Ingredients
Squash
Stuffing Ingredients
Servings: servings
Instructions
Squash
  1. Preheat oven to 425º F Brush with 2 tablespoons of Olive Oil - place acorn squash flesh down on the cookie sheet Bake 20 minutes, then take the squash out of oven. Turn oven down to 350º F
Stuffing
  1. While the squash is baking: Cut your Italian sausage in small pieces and brown in skillet. add chopped onion and cook until translucent. Next put into a food processor and blend for about 30 seconds. Put into bowl and add chopped Pepperoncini, the cooked Quinoa, mix until well blended.
Assembly
  1. Finally, turn Squash over on Baking sheet and fill with sausage filling and top with parmesan cheese. Bake squash for another 20 minutes.
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