Italian Wedding Soup II

.

Italian Wedding Soup II

Ingredients:

1/2 pound ground beef
1/2 pound ground veal
1/4 cup bread crumbs
1 egg
1 tb parsley
Salt and pepper to taste
4 cups chicken broth
2 cups spinach leaves cut into pieces
1/4 cup grated Pecorino Romano cheese
 
Directions

Combine the ground meat, bread crumbs, egg, parsley, salt and pepper in a bowl. Mix well and form into tiny meat balls. Bake on a cookie sheet for 30 minutes at 350 F. Meanwhile, bring broth to a boil and add spinach. Cover and boil for 5 minutes. Add the meatballs to the hot broth, bring to a simmer. Stir in the cheese and serve. immediately.
.

Noodle Soup Italiano

.
Noodle Soup Italiano

4 to 6 servings

Ingredients:

1 mild or hot Italian sausage link (about 1/4 lb.)
2 cans (14 1/2 ounces each) chicken broth
3-4 ounces dried Asian noodles
2 cups thinly sliced escarole or fresh spinach leaves
1 small can (8 3/4 ounces) garbanzo beans (chickpeas, drained)
1/8 tsp crushed hot pepper
3 tbsp freshly grated Parmesan cheese

Directions:

Squeeze saugage from casing into a large saucepan. Cook over medium-high
heat, stirring to break up meat, until nicely browned, 2 to 3 minutes. Drain
off any fat.

Pour in chicken broth and 2 cups water. Bring to a boil over high heat. Add
noodles and escarole. Cook 2 to 3 minutes, stirring occasionally with a fork
to separate bundles, until noodles are tender but still firm.

Stir in garbanzo beans and hot pepper. Reduce heat to low and cook, stirring
occasionally, until beans are heated through, 1 to 2 minutes. To serve, ladle
soup into bowls and sprinkle with Parmesan cheese.

Per serving: 194 calories, 8 grams of fat
.

Cheesy Sausage Pasta

.

Cheesy Sausage Pasta

Ingredients

1 (16 ounce) package uncooked pasta shells
1 tablespoon vegetable oil
1/2 tablespoon finely minced onion
1 orange bell pepper, thinly sliced
1 teaspoon minced garlic
1 pound bulk Italian sausage
1 (14.5 ounce) can stewed tomatoes
1 cup heavy cream
1 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley

Directions

Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Stir in the shell pasta, and return to a boil. Cook, stirring occasionally, until cooked through but still firm to the bite, about 13 minutes. Drain well.
While the pasta is cooking, heat the vegetable oil in a large skillet over medium-high heat. Cook onion, orange pepper, and garlic in oil until tender, about 5 minutes. Stir the crumbled Italian sausage into the vegetables in the skillet; cook and stir until meat is browned and cooked through, about 8 minutes. Stir in the undrained tomatoes and the heavy cream. Turn the heat to medium-low, and allow the sauce to cook until thick, about 5 additional minutes.
Mix pasta with the sausage cream sauce, stir in the Parmesan cheese, and serve. Garnish with chopped fresh parsley.

Nutritional Information

Amount Per Serving  Calories: 514 | Total Fat: 27.7g | Cholesterol: 72mg
.

Yakitori - Marinated Beef Skewers

.

Yakitori - Marinated Beef Skewers


Ingredients

1/2 cup soy sauce
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 tablespoon sesame seeds
2 tablespoons white sugar
2 green onions, thinly sliced
1 clove garlic, minced
1/2 teaspoon ground ginger
1 pound sirloin steak, cubed

Directions

In a glass or plastic bowl, whisk together the soy sauce, oil, lemon juice, sesame seeds, sugar, green onions, garlic, and ginger.
Thread the meat onto skewers. (If you are using wooden skewers, soak them 30 minutes first.) Place the skewers in a plastic or glass container just large enough to hold them, and pour the marinade over the meat, turning to coat well. Cover, and chill for a minimum of 4 hours.
Preheat grill for high heat, and position grate 5 inches from coals.
Brush grate with oil, and place skewers on grill. Grill for 10 to 15 minutes, occasionally turning kabobs to ensure even cooking.

Nutritional Information: Amount Per Serving  Calories: 367 | Total Fat: 25g | Cholesterol: 76mg
.

Barbecued Chicken and Grape Salad

.

Barbecued Chicken and Grape Salad
.
Ingredients

1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon salt
1 pound boneless skinless chicken breasts
1 teaspoon olive oil
3/4 cup green grape halves
3/4 cup red grape halves
2/3 cup chopped celery
1/2 cup sliced red onion
1/4 cup low-fat mayonnaise
1 Tablespoon red wine vinegar
1 Tablespoon orange juice
1/4 teaspoon salt
1/4 cup chopped walnuts, toasted

Directions
.
Mix the onion powder, paprika, chili powder and 1/2 teaspoon salt in a small bowl. Sprinkle the paprika mixture over both sides of the chicken. Heat the olive oil in a cast-iron skillet over medium-high heat. Saute the chicken in the hot oil for 2 minutes per side or until brown. Bake at 350 degrees for 10 minutes. Remove the chicken to a platter and chill. Cut into bite-size pieces.
Combine the grapes, celery and onion in a bowl and mix well. Stir in the mayonnaise, vinegar, orange juice and 1/4 teaspoon salt. Add the chicken and mix well. Sprinkle with the walnuts. Chill, covered, until serving time.

Serves: 8
.

Brown Rice Breakfast Porridge

.
Brown Rice Breakfast Porridge

Ingredients

1 cup cooked brown rice
1 cup 2% low-fat milk
2 tablespoons dried blueberries
1 dash cinnamon
1 tablespoon honey
1 egg
1/4 teaspoon vanilla extract
1 tablespoon butter

Directions

Combine the cooked brown rice, milk, blueberries, cinnamon, and honey in a small saucepan. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
Beat the egg in a small bowl. Temper the egg by whisking in some of the hot rice, a tablespoon at a time until you have incorporated about 6 tablespoons. Stir the egg into the rice along with the vanilla and butter, and continue cooking over low heat for 1 to 2 minutes to thicken.

Cool Quotes

.

RECIPE: BREAKFAST CASSEROLE

.

RECIPE: BREAKFAST CASSEROLE
.
Ingredients

1 lb bulk sausage, browned, drained and crumbled
4 eggs
2 1/2 cups milk
1 1/2 cups shredded cheddar cheese
8 slices white bread
1 can cream of mushroom soup
1/2 cup milk
1 Tbsp mustard
1 lb bulk sausage, browned, drained and crumbled
4 eggs
1/2 cups milk
1 1/2 cups shredded cheddar cheese
8 slices white bread
1 can cream of mushroom soup
1/2 cup milk
1 Tbsp mustard

Directions
.
Grease large, flat baking dish. Completely cover bottom of dish with bread slices, allowing them to rise along sides slightly for crust. Spread cooked sausage to cover. Spread cheese to cover. Mix eggs and 2.5 cups milk and mustard - pour over casserole. Refrigerate overnight. Next morning, preheat oven to 375 degrees. Mix soup and milk and cover casserole. Bake for l hour 15 minutes or until completely set.

Yield: 6-8 Servings
.

RECIPE: BALSAMIC CHICKEN & BROCCOLI

.

RECIPE: BALSAMIC CHICKEN & BROCCOLI

Ingredients

1 tb Oil, olive
2 cl Garlic, minced
1/2 sm Onion, thinly sliced and cut into thirds
2 tb Shallots
1/4 c Wine, white
2  Chicken breasts, cut into strips
3 tb Vinegar, balsamic
2 c Broccoli spears
1 c Mushrooms, sliced thick
1/3 c Chicken stock
1/4 ts Salt
Black Pepper

Directions

Heat the oil in a heavy pot. Add the garlic, onion, and shallots, and cook until light golden. Keep the pot covered between stirrings and use a tablespoon or so of the wine if more liquid is needed. Add the strips of chicken and enough of the wine to keep the meat from sticking to the pot. Cook until the chicken is white all the way through, about 5 to 7 minutes (use more wine, if needed). Remove the chicken and sauteed vegetables with a slotted spoon. Add the vinegar to the pot, increase the heat, and stir with a wooden spoon,  scraping bits from the bottom, until the liquid is reduced to about half its volume. Reduce the heat. Return the chicken and sauteed vegetables to the pot, add the broccoli, mushrooms, stock, remaining wine, and salt. Cook at a gentle simmer until the broccoli turn bright green. Serve over pasta and dust with pepper.
.

Quotes for You

.