Sausage Calzones

From start to finish, this usually takes me about 30 minutes to make.

-1 1/3 pounds Italian bulk sweet sausage (I use 1 pound of turkey sausage)
-2 cups ricotta cheese
-Handful of fresh parsley, chopped (I cheat and just sprinkle in a good dose of some mixed Italian seasonings)
-2 cloves garlic, chopped
-Handful of Parmesan cheese
-1/2 tsp. nutmeg
-Freshly ground black pepper
-2 tbsp. chopped pimento (I omit this)
-2 tubes of prepared, refrigerated pizza dough (10 ounces each)
-2 cups shredded mozzarella cheese
-Marinara sauce (for dipping)

Preheat oven to 425 degrees. Brown sausage in a skillet. Transfer crumbles to a paper towel-lined plate to drain.

Combine sausage with ricotta cheese, parsley, garlic, Parmesan, nutmeg, pepper, and pimento. Roll both tubes of pizza dough out on 2 separate nonstick cookie sheets and cut each dough in half across. Spread 1/2 cup of mozzarella and then up to 1/4 of the ricotta filling on half of each rectangle (I never seem to use all of the filling). Then, fold dough over top of filling and pinch edges firmly to seal.

Bake 12-15 minutes or until golden brown. (I can usually get a salad made during this time). Serve with warm marinara sauce for dipping.

Makes 4 good-sized calzones.

Pasta with Ricotta and Peas

In case you didn't see this one posted in the comments section....

Adam and I had it for dinner tonight. Very simple and Adam actually helped me prepare it (well, he did some stirring). We both devoured it.

-12 oz. whole wheat pasta (I used about 8 oz. pasta)
-1/2 cup part-skim ricotta
-3 tbsp. olive oil
-1 clove garlic, chopped
-1 cup fresh peas (I used frozen peas)
-1 tsp. salt
-1/2 tsp. freshly ground black pepper
-1 cup halved yellow grape tomatoes (I used cherry tomatoes)
-1 lemon, zested

Boil a large pot of salted water and cook pasta according to package directions. Drain, saving 1 cup of cooking liquid. In a bowl, toss hot pasta and the ricotta cheese until combined.

Warm olive oil in a large skillet over medium-high heat. Add the garlic first, then the peas, salt and pepper; saute for about 4 minutes. Add reserved cooking liquid and contine cooking until peas are tender and bright green, about 4 more minutes.

Add the ricotta pasta to the pan; toss over low heat to combine. Add tomatoes and mix. Transfer to a serving bowl and sprinkle with lemon zest. Makes 6 servings.

323 calories
11 progein
10 fat
48 carb
5 fiber

From the kitchen of Michele Toman.

Michele's notes:
When I make, I just wing it. I just make the amount of pasta I need - and cook a ton of peas. I add some mushrooms and grilled chicken, too. I zest a 1/2 lemon and just mix in some ricotta cheese to taste. Another variation is to add some tomato sauce to make a "pink sauce".

Three Pepper Pork Cutlets

-1 (1 lb.) pork tenderloin (I use boneless pork chops instead)
-1 t paprika
-1 t dried thyme
-1/2 t dried oregano
-1/2 t dried rosemary
-1/4 t salt
-1/4 t ground white pepper
-1/4 t black pepper
-1/8 t ground red pepper
-1 t olive oil
-2 cloves garlic, crushed
-vegetable cooking spray

Cut pork lengthwise into 12 slices and pound with meat mallet until 1/4 inch thich (or pound the boneless pork chops to 1/4 inch thick). Combine paprika and next 9 ingredients; rub over both sides of pork. Place pork on pan coated with cooking spray. Broil 5 1/2 inches from heat (with door partially opened) 3-4 minutes per side or until done.

The BEST Banana Bread

-1/2 cup golden raisins (I omit this)
-6 T bourbon or dark rum (I omit this)
-1 cup plus 2 T all-purpose flour
-2 t baking powder
-1/2 t baking soda
-1/2 t salt
-1/2 cup unsalted butter, melted
-1/2 cup sugar
-2 large eggs
-4 small, very ripe bananas, mashed
-1/4 chopped walnuts
-1 t vanilla extract
-9X5 inch loaf pan, buttered and floured

Preheat oven to 325 degrees.

Put the raisins and rum/bourbon in a saucepan and bring to a boil. Remove from the heat, cover, and leave for an hour or until raisins have absorbed most of the liquid, then drain. (I completely omit this step, but you can try it if you'd like).

Put the flour, baking powder, baking soda and salt in a medium mixing bowl and combine well with wooden spoon. In a large bowl, mix the melted butter and sugar and beat until blended. Beat in the eggs one at a time, then the mashed bananas. Then, with your wooden spoon, stir in the walnuts,** raisins (if you are using them), and vanilla extract. Add the flour mixture, a third at a time, stirring well after each bit. Scrape into the loaf pan and bake in the middle of the oven for 1-1 1/4 hours. When it's ready, and inserted toothpick should come out clean. Leave in the pan on a rack to cool.

**Since not everyone likes nuts, I've also tried this...I've chopped the nuts and then just sprinkled them on top just before putting in the oven. This way there are only nuts on top (not throughout) for those who don't care for them.

From the kitchen of Annie Hafermann (courtesy of Nigella Lawson).

Hot Italian Beef Sandwiches

Here's a new one that I just tried tonight and it gets an A+!

-1 roast (I use a 3 pound shoulder roast or chuck roast so I can freeze the additional meat and use for additional sandwhiches or shredded beef tacos)
-1 packet dry Italian dressing mix
-1 packet dry onion soup mix
-3 c. water or beef broth (I use 1 can beef broth and 1 cup water)

Cook all day (crockpot or low in the oven), shred and serve on buns/hoagies with the broth as a dipping sauce.

From the kitchen of Kristen Rife.

Tilapia, Broiled Broccoli, & Rice

This is one of my favorite last minute dinners...you can get it all done from start to finish in about 15 minutes and it's very healthy.

I am NOT a fan of fish, but I will eat (and actually love) tilapia and orange roughy. They are both very mild, white fish and don't taste too "fishy."

TILAPIA
-Tilapia or Orange Roughy filets
-Butter or margarine
-Lemon pepper seasoning

If needed, defrost your tilapia or orange roughy filets. Lay on a baking dish (sprayed with Pam) and dot each filet with a couple small pats of margarine. Sprinkle generously with lemon pepper seasoning. Place under broiler for 8-12ish minutes or until fish gently flakes with a fork.

BROILED BROCCOLI
A friend of mine who does Weight Watchers introduced this to me a couple years ago and I think it's been the only way we have made broccoli since. It's so much better than steamed broccoli (in my opinion).

Cut up a head of broccoli into bitesize pieces and lay on baking sheet. Spray the broccoli with olive oil. (I have one of those handy sprayers that you fill with oil and them pump with air courtesy of Pampered Chef. I'm sure you could also just drizzle a little olive oil and that would be fine.) Season with some salt, freshly ground pepper, and a little garlic powder. Place under broiler and broil until the tops of the broccoli get a little brown...about 10 minutes. Make sure to check it after 5 minutes...you don't want to burn it. You can broil this at the same time as the fish!

RICE
I am lazy and finish this meal off with some 5 minute brown "Minute Rice." Can't beat it.

Pasta e Fagioli (Pasta and Beans)

I was just scrapbooking some photo's from our trip to Italy last fall and was inspired to add something Italian...

Growing up in an Italian family, this was a staple! Served with some crusty Italian bread it is a full meal. I had a FABULOUS version of this soup while we were in Rome and it seems to be similar to Giada De Laurentis' recipe below.

-4 sprigs of fresh thyme
-1 large rosemary sprig
-1 bay leaf
-1 T olive oil
-1 T unsalted butter
-1 cup chopped onion
-3 ounces of pancetta or bacon, chopped (I use bacon)
-2 garlic cloves, minced
-5 3/4 cups reduced sodium chicken broth
-2 (14 1/2 ounce) cans red kidney beans, rinsed and drained
-3/4 cup elbow macaroni
-ground pepper
-1/3 cup freshly grated parmesan cheese
-1 T extra virgin olive oil

Wrap thyme, rosemary, and by leaf in piece of cheesecloth and tie with kitchen twine. Heat the olive oil and butter in a large saucepan over medium heat. Add the onion, bacon, and garlic and saute until the onion it tender, about 3 minutes. Add the broth, beans, and aschet of herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until vegetables are very tender, about 10 minutes. Discard the sachet.

In a blender, puree 1 cup of the bean mixture until smooth, then return the puree to the saucepan. Cover and return the soup to a boil over high heat. Add the macaroni, cover, and boil, stirring occassionally, until the macaroni is tender but still firm to the bite, about 8 minutes. Season the soup with pepper.

Ladle the soup into bowls, sprinkle with parmesan cheese and drizzle with EV olive oil.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Although the extra time and fresh herbs really do make the difference in the recipe above, I also make a more basic version. You really can't beat this easy and healthy recipe...it takes minutes!

-1/2 cup ditalini pasta, cooked and drained
-2 cans of beans (any kind), drained and rinsed
-1 can diced tomatoes
-1/2-1 can water
-garlic powder to taste
-salt and pepper to taste
-oregano/italian seasoning to taste
-Parmesan cheese

In large pot, combine all the ingredients and simmer for approximately 30 minutes. Sprinkle with Parmesan cheese and seve with warm bread.

Chicken Cacciatore

This is a new one I tried this week and it turned out great. It's a Weight Watchers recipe so it's not too bad for the waistline either.

-2 t olive oil
-4, 4 oz. skinless chicken thighs (I used 4 boneless/skinless chicken breasts cut into bite size pieces)
-1 onion, chopped
-3 garlic cloves, minced
-3 cups sliced mushrooms
-1 can diced tomatoes (14 1/2 ounce)
-1 green bell pepper, chopped (I used green and red peppers)
-6 ounce container tomato paste
-1 teaspoon oregano
-1/4 teaspoon freshly ground pepper
-4 cups hot cooked spaghetti, pasta, or rice

In a large skillet, heat the oil. Cook the onion and garlic, stirring as needed, until softened, about 5 minutes. Add the chicken and brown 2 minutes on each side.

Add the mushrooms, tomatoes, bell pepper, tomato paste, oregano, and pepper. Bring to a boil, stirring as needed. Return the chicken to the skillet. Reduce heat to a simmer, covered, stirring as needed, until chicken is cooked through, about 20-25 minutes. Serve over pasta or rice.

*419 calories, 8 g fat per serving.
*8 Weight Watcher's points

Playdough

We made playdough this morning so I thought I'd share the recipe. This is the same good ole recipe my mom used for me while I was growing up.

Mix together in a medium saucepan:
-1 cup salt
-2 cups flour
-4 T cream of tartar

Add:
-2 cup water
-2 T oil
-Food coloring of your choice

Stir to mix. Heat on medium stirring constantly until very thick. Knead until smooth.

Mixture starts out really runny...

...but clumps up fast.  Keep stirring!

At this point, scrap the mixture all together and place it on your counter.

Knead the "dough" until it is throughly combined.

I separate the dough into 3 different balls so we can do a few different colors.

Drip food coloring drops onto the ball and knead the dough until the color is consistent throughout. Make sure you do this on a cutting board or wax paper so you don't stain your countertop.

Black Bean Chicken

This is my favorite recipe to make for new moms.  Super easy to put together and I can drop it off already cooked or ready for them to put into the oven themselves.

-4 boneless/skinless chicken breasts
-salt
-pepper
-garlic powder
-8 oz. salsa ( I use a 16 ounce jar to provide for extra sauce for the rice)
-15 oz. can of black beans, drained and rinsed
-can of corn, drained *this isn't in the original recipe, but I love adding this in.
-Monterey Jack or Mexican Mix shredded cheese

Season each breast with salt, pepper, and garlic powder. Place in a 9X13 pan that's been sprayed with cooking spray. Pour salsa over chicken. Add the can of black beans...a little over each breast. Cover with foil and bake at 350 degrees for about 35 minutes. Remove from oven and add cheese to top of each breast. Place back in oven for about 10 minutes or until cheese is melted. I serve with brown rice...the salsa and beans make a great sauce for the rice.  Add a dollop of sour cream to the top when serving...I also love jalapenos on mine.

From the kitchen of Alison Pardee.

Strawberry Chicken Salad

-4 skinless & boneless chicken breast halves
-Raspberry Vinaigrette, divided
-8 cups mixed salad greens
-1 quart strawberries, sliced
-2 pears, sliced
-2 avocados, peeled and sliced
-½ small sweet onion, diced
-½ cup pecan halves, toasted

Combine chicken and ½ cup Raspberry Vinaigrette in a large zip-top freezer bag. Seal and chill 1 hour. Remove chicken from marinade, discarding marinade. Grill chicken covered with grill lid over medium-high heat (350 – 400 degrees) 4 minutes on each side or until done. I use my George Foreman grill! Let chicken stand 10 minutes; slice. Place salad greens and next 5 ingredients in a large bowl, and gently toss. Divide mixture evenly between 4 serving plates; top with grilled chicken slices. Serve with remaining Raspberry Vinaigrette.

From the kitchen of Dori Spaulding.

Fiesta Pasta Bake

-8 oz. rotini pasta, cooked and drained
-1 lb green, red, and yellow peppers, cut into strips (I use fresh)
-2 jars (16 oz. each) salsa, divided
-½ lb. cooked ground beef or turkey, drained
-1 ½ cups shredded Monterrey Jack cheese, divided
-Jalapeños if desired

Combine pasta, pepper strips, and 3 cups of salsa. Spoon 3 cups pasta mixture into a 9X13 baking dish. Toss ground meat with the remaining salsa. Spread meat mixture over pasta and sprinkle with ¾ cup cheese. Top with remaining pasta and sprinkle with remaining cheese. Cover with foil and bake 30 minutes at 350 degrees. Uncover and bake 15 minutes more or until sauce is bubbly and cheese has melted. Very easy with just a few basic ingredients! I usually have most of these ingredients on hand so easy to throw together if I have nothing planned.

Arizona Chili

-2 chicken breasts cut into 1” pieces
-½ cup chopped onion
-3 garlic cloves, chopped
-1 can chicken broth
-1 cup water
-2 tsp. cumin
-1 can kidney beans, drained and rinsed
-1 can pinto beans, drained and rinsed
-1 can black eye peas, drained and rinsed
-1 can hominy, drained (you'll find it near the canned corn)
-1 can Rotel
-Tabasco sauce to taste
-Salt and pepper to taste

Saute chicken pieces, onion, and garlic in large pot. Add in all other ingredients and simmer for at least 30 minutes to allow flavors to blend. Serve with sour cream, shredded cheese, and tortilla chips (or homemade toasted tortillas)! THIS ONE FREEZES WELL.

From the kitchen of Kristen Rife.