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Basil
Tomatoes Chicken
Cacciatore Fettuccine
Alfredo Alfredo
Lite Sauce Apalachicola
Pasta Sauce Calzone
Fettuccine
With Broccoli Fettuccine Peas and Ham Italian
Chicken And Rice Italian
Pasta Sauce Pasta
Con Fagioli Pasta
E Fagioli Pasta
Lite Pasta
With Garlic Bombolina
Pollo Linguine Easy
Italian Eggplant Eggplant
Parmesan Fettuccine
Alfredo Lite Fettuccine/garlic
Sauce Manesta
Pork
Chop Parmesan Zucchini
Angelino Zucchini
with Lemon and Parmesan
E-mail me.
4 servings
| 3 | * medium sliced tomatoes |
| 2 | tablespoons olive oil |
| 1 | teaspoon basil |
| 2 | teaspoons vinegar |
| pinch salt |
|
| pinch pepper |
|
| pinch garlic powder |
Combine oil, vinegar, basil, salt and pepper. Add tomatoes and evenly coat.
Add pinch garlic powder. Chill at least 2 hours
Nutrition Facts
Amount Per Serving: Calories 98 - Calories from Fat 73
Percent Total Calories From: Fat 74%, Protein 4%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated
Fat 1g, Cholesterol 0mg, Sodium 590mg, Total Carbohydrate 5g, Dietary Fiber
1g, Sugars 0g, Protein 1g, Vitamin A 579 units, Vitamin C 24 units, Calcium
0 units, Iron 1 units
Related Items
4 servings
| 1 | cup sliced onion |
| 1/2 | cup chopped green bell pepper |
| 1/4 | cup olive oil |
| 3 | * med clove garlic |
| 1 | 16 oz. can plum tomato |
| 2 | tablespoons chopped parsley |
| 1/2 | teaspoon crushed oregano |
| 1/4 | teaspoon thyme |
| 3/4 | teaspoon salt |
| 1/2 | teaspoon basil |
| 1/2 | teaspoon rosemary |
| dash pepper |
|
| 1/4 | pound sliced mushroom |
| 1/2 | cup whole green olive |
| 2 | pounds pieces * Chicken |
Heat oil in large skillet. Add chicken pieces, brown and set aside. Add
onion, green pepper and garlic; cook until onion is tender. Force Italian
plum tomatoes through a strainer. Add tomato liquid, pars- ley, basil,
rosemary, oregano, thyme, salt and pepper to skillet. Cook over low heat
for 15 minutes stirring occasionally. Add chicken; cover and cook over
low heat 45 minutes stirring occasionally. Add mushrooms and olives. Cook
uncovered 15 minutes or until sauce is the desired consistency. Serve with
rice or pasta
Nutrition Facts
Amount Per Serving: Calories 225 - Calories from Fat 165
Percent Total Calories From: Fat 73%, Protein 5%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated
Fat 2g, Cholesterol 0mg, Sodium 857mg, Total Carbohydrate 12g, Dietary
Fiber 2g, Sugars 0g, Protein 3g, Vitamin A 1005 units, Vitamin C 46 units,
Calcium 0 units, Iron 2 units
Related Items
4 servings
| 3 | cups cooked fettuccine |
| 3 | tablespoons butter |
| 1 | cup Heavy cream |
| 2/3 | cup Asiago or Parmesan cheese |
| 1/4 | teaspoon pepper |
Cook fettuccine according to directions, drain. In a pan, slowly cook 2/3
cup cream and butter until thickened. Add fettuccine, remaining cream and
cheese, pepper to taste. Stir till fettuccine is coated, sauce thick. Serve
immediately
Nutrition Facts
Amount Per Serving: Calories 424 - Calories from Fat 266
Percent Total Calories From: Fat 63%, Protein 13%, Carbohydrate
25%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated
Fat 18g, Cholesterol 120mg, Sodium 432mg, Total Carbohydrate 26g, Dietary
Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 1024 units, Vitamin C 0 units,
Calcium 0 units, Iron 2 units
Related Items
4 servings
Sauce
| 1 | tablespoon margarine |
| 2 | cloves MINCED garlic |
| 1 | tablespoon ALL PURPOSE flour |
| 1 1/3 | cups skim milk |
| 2 | tablespoons PROCESSED * LITE CREAM CHEESE |
| 1 | cup GRATED Parmesan cheese |
| 2 | teaspoons * PARSLEY |
| 1/4 | teaspoon GROUND pepper |
| 2 | ounces canned mushroom stems and pieces, chopped |
MELT MARGARINE IN A SAUCEPAN OVER MEDIUM HEAT. ADD GARLIC; SAUTE 1 MINUTE.
STIR IN FLOUR. GRADUALLY ADD MILK, PEPPER AND PARSLEY, STIRRING WITH A
WIRE WHISK UNTIL BLENDED; COOK 8 MINUTES OR UNTIL THICKENED AND BUBBLY,
STIRRING CONSTANTLY. STIR IN CREAM CHEESE, COOK 2 MINUTES. ADD PARMESAN
CHEESE, STIRRING CONSTANTLY UNTIL IT MELTS. POUR OVER HOT COOKED FETTUCCINE;
TOSS WELL TO COAT. TOP WITH ADDITIONAL PARMESAN CHEESE, IF DESIRED.
Nutrition Facts
Amount Per Serving: Calories 179 - Calories from Fat 95
Percent Total Calories From: Fat 53%, Protein 31%, Carbohydrate
16%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated
Fat 5g, Cholesterol 21mg, Sodium 585mg, Total Carbohydrate 7g, Dietary
Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 458 units, Vitamin C 2 units,
Calcium 0 units, Iron 1 units
Prep: 0:15 Cook: 0:25 Stand: 0:00 Total: 1:40
Related Items
12 servings
| 1/2 | teaspoon GRANULATED garlic |
| 3 | pounds CUBED LEAN beef |
| 3 | tablespoons flour |
| 3 | tablespoons olive oil |
| 4 | DICED * ONIONS |
| 56 | ounces CANNED * TOMATOES |
| 12 | ounces tomato paste |
| 12 | ounces water |
| 1 | tablespoon Worcestershire sauce |
| 1 | tablespoon sugar |
| 1 | tablespoon salt |
| 1/2 | tablespoon pepper |
| 2 | * LEAVE bay leaves |
BROWN MEAT WITH FLOUR AND GARLIC. DRAIN AND SAVE 2 TABLESPOONS OF DRIPPINGS.
SAUTE ONIONS IN DRIPPINGS. ADD REMAINING INGREDIENTS BRING TO A BOIL AND
REDUCE TO SIMMER FOR 4-6 HOURS STIRRING FREQUENTLY. REMOVE BAY LEAVES AND
SERVE
Nutrition Facts
Amount Per Serving: Calories 368 - Calories from Fat 244
Percent Total Calories From: Fat 66%, Protein 25%, Carbohydrate
9%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated
Fat 10g, Cholesterol 78mg, Sodium 653mg, Total Carbohydrate 8g, Dietary
Fiber 0g, Sugars 0g, Protein 23g, Vitamin A 722 units, Vitamin C 12 units,
Calcium 0 units, Iron 3 units
Prep: 0:00 Cook: 6:00 Stand: 0:00 Total: 6:00
Related Items
6 servings
| 1/2 | pound CHUNKS * FETA |
| 1/4 | pound CUBES mozzarella cheese |
| 1/4 | cup ricotta cheese |
| 1/2 | cup SLICED pepperoni |
| 1/4 | cup GRATED Parmesan cheese |
| 1/4 | teaspoon CHOPPED rosemary |
| 1/2 | teaspoon CRUSHED basil |
| 1/2 | teaspoon CRUSHED oregano |
| 2 | tablespoons CHOPPED parsley |
| FRESHLY ground pepper |
|
| 2 | eggs |
| 1 | tablespoon water |
| 1/2 | pound SLICED mushroom |
| 1/2 | cup CHOPPED green or red bell pepper |
| 1/2 | cup SLICED onion |
DOUGH: With metal blade, place 1-1/2 pkgs yeast, 4 c bread flour, and
pinch of salt in processor bowl. Add 2 T olive oil and 1-1 1/2 c water.
Process to knead and place in oiled bowl to rise 1-1 1/2 hours, covered.
Set aside 2 baking sheets. Mix cheeses, meats, vegetables, 1 egg and herbs.
Set oven to 400F. Divide dough in half. Roll each into 6" circles.
Spoon filling over 1/2 of each circle, leave edges free for sealing. Fold
dough over filling and press edges. Place on sheets, slit tops and brush
with egg beaten with 1 T water. Bake 30 minutes
Nutrition Facts
Amount Per Serving: Calories 194 - Calories from Fat 123
Percent Total Calories From: Fat 64%, Protein 25%, Carbohydrate
11%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated
Fat 7g, Cholesterol 103mg, Sodium 420mg, Total Carbohydrate 5g, Dietary
Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 496 units, Vitamin C 10 units,
Calcium 0 units, Iron 2 units
Related Items
4 servings
| 1 | pound CHOPPED broccoli |
| 8 | ounces fettuccine |
| 1 | * SMALL CHOPPED onion |
| 1/8 | teaspoon GRANULATED garlic |
| 2 | tablespoons olive oil |
| 1/2 | cup chicken broth |
| 8 | ounces FAT FREE sour cream |
| 1 | teaspoon basil |
| 1 | teaspoon parsley |
| 1/8 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 1/4 | cup SHREDDED cheddar cheese |
THAW AND DRAIN BROCCOLI PIECES, SET ASIDE. COOK FETTUCCINE ACCORDING
TO PACKAGE DIRECTINS. DRAIN WELL; PLACE IN SERVING BOWL, AND KEEP WARM.
SAUTE ONION AND GARLIC IN OIL IN A LARGE SKILLET OVER MEDIUM HEAT. ADD
BROCCOLI, AND COOK FOR 5 MINUTES. STIR IN CHICKEN BROTH AND NEXT 5 INGREDIENTS;
COOK UNTIL THOROUGHLY HEATED. POUR MIXTURE OVER FETTUCCINE, AND TOSS. SPRINKLE
WITH CHEESE
Nutrition Facts
Amount Per Serving: Calories 449 - Calories from Fat 215
Percent Total Calories From: Fat 48%, Protein 13%, Carbohydrate
39%
Totals and Percent Daily Values (2000 calories): Fat 24g, Saturated
Fat 7g, Cholesterol 71mg, Sodium 369mg, Total Carbohydrate 44g, Dietary
Fiber 2g, Sugars 0g, Protein 14g, Vitamin A 2142 units, Vitamin C 110 units,
Calcium 0 units, Iron 3 units
Related Items
6 servings
| 5 | tablespoons unsalted butter |
| 2 | tablespoons MINCED onions |
| 1 1/4 | cups whipping cream |
| 1 | * CAN LESEUR PEAS |
| 4 | ounces CHOPPED * BOILED HAM |
| 1 | cup GRATED Parmesan cheese |
| 1 | pound COOKED AL DENTE fettuccine |
| 1 | teaspoon salt |
| 1 | teaspoon pepper |
| 1/2 | pound SLICED mushroom |
HEAT BUTTER IN A HEAVY LARGE NON-ALUMINUM SKILLER. ADD ONIONS AND SAUTE
UNTIL SOFT. ADD MUSHROOMS, INCREASE HEAT TO HIGH AND COOK UNTIL MUSHROOMS
ARE VERY LIGHTLY BROWNED. ADD CREAM AND LET BOIL 2 MINUTES. STIR IN PEAS
AND COOK 30 SECONDS. REDUCE HEAT TO LOW; BLEND IN HAM, CHEESE AND FETTUCCINE
AND TOSS UNTIL HEATED, WILL COMBINED AND SAUCE CLINGS TO PASTA. SEASON
TO TASTE WITH SALT AND GENEROUS AMOUNT OF PEPPER. TURN INTO HEATED PLATTER
AND SERVE. PASS ADDITIONAL CHEESE, IF DESIRED
Nutrition Facts
Amount Per Serving: Calories 567 - Calories from Fat 314
Percent Total Calories From: Fat 55%, Protein 12%, Carbohydrate
32%
Totals and Percent Daily Values (2000 calories): Fat 35g, Saturated
Fat 21g, Cholesterol 162mg, Sodium 739mg, Total Carbohydrate 46g, Dietary
Fiber 1g, Sugars 0g, Protein 17g, Vitamin A 1245 units, Vitamin C 2 units,
Calcium 0 units, Iron 3 units
Related Items
4 servings
| 1 1/2 | cups water |
| 1 | cup LONG GRAIN rice |
| 1/2 | cup CHOPPED onion |
| 1/2 | cup SHREDDED mozzarella cheese |
| 1/8 | * TSP * GRANULATED garlic |
| 1/4 | teaspoon pepper |
| 1/4 | teaspoon salt |
| 1 | * CAN UNDRAINED DICED TOMATOES |
| * COOKING SPRAY |
|
| 4 | * 4 OUNCE BONELESS SKINLESS CHICKEN BREASTS |
| 1/2 | cup GRATED Parmesan cheese |
| 1/4 | * TSP * oregano |
| 1 1/2 | * TSP * parsley |
| 1/2 | * TSP * basil |
Combine water, rice, onion, cheese, parsely, basil, oregano, garlic,
pepper, ,tomatoes, and salt, in a 2 quart casserole dish coated with cooking spray.
Arrange chicken breasts over rice mixture, and sprinkle with garlic. Sprinkle
with cheese, basil, oregano, and parsley. cover and bake at 375 degrees
for 45 minutes. Uncover and bake an additional 15 minutes or until liquid
is absorbed. * QUANTITIES OF THESE ITEMS ARE USED TWICE! Calories: 431
Cholesterol: 91 MG Fat: 9.7 GRAMS Sodium: 465 M
Nutrition Facts
Amount Per Serving: Calories 277 - Calories from Fat 64
Percent Total Calories From: Fat 23%, Protein 17%, Carbohydrate
60%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated
Fat 4g, Cholesterol 21mg, Sodium 434mg, Total Carbohydrate 42g, Dietary
Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 293 units, Vitamin C 2 units,
Calcium 0 units, Iron 3 units
Related Items
80 servings
| 7 | pounds ground chuck |
| 2 | pounds * GROUND PORK OR SAUSAGE |
| 384 | ounces tomato puree |
| 32 | ounces tomato paste |
| 4 | tablespoons olive oil |
| 5 | tablespoons of each * BASIL, PARSLEY, THYME |
| 3 | tablespoons of each * OREGANO, CHIVES, SUGAR |
| 3 | tablespoons salt |
| 1 | tablespoon pepper |
| 1 | teaspoon GRANULATED garlic |
| 3 | bay leaves |
| 8 | CUBES * CHICKEN BOULLION |
| 16 | ounces CHOPPED mushrooms |
| 2 | * JUMBO CHOPPED VIDALIA ONIONS |
| 1 | cup GRATED * PARMESAN/ROMANO CHEESE |
IN A 20 QUART STAINLESS STEEL POT BROWN GROUND CHUCK AND PORK/SUASAGE,
DRAIN OFF ALL GREASE. ADD REMAINING INGREDIENTS STIRRING WELL, ADD WATER
TO BRING LEVEL TO 3/4 INCH FROM TOP OF POT. SIMMER 24 HOURS USING AN ANTI-SCORCHING
DEVICE, STIRRING OFTEN. ADD WATER AS NECESSARY TO KEEP LEVEL TO WITHIN
3/4 INCH OF TOP OF POT. FREEZE IN PORTION SIZED CONTAINERS UNTIL NEEDED.
THE FLAVOR OF THE SAUCE IS CONTROLLED BY THE AMOUNT AND TYPE OF MEAT FLAVORING.
THE STRONGEST IS ALL BEEF, MEDIUM IS ALL PORK, AND MILDEST IS ALL CHICKEN.
VARYING THE TYPES AND QUANTITY OF MEATS CHANGES THE FLAVOR. EXPERIMENT
FOR YOUR BEST MIX. ENJOY! RONALD S. THOMAS, FAMILY RECIPE FROM: ANNA THOMA
Nutrition Facts
Amount Per Serving: Calories 165 - Calories from Fat 59
Percent Total Calories From: Fat 36%, Protein 25%, Carbohydrate
39%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated
Fat 2g, Cholesterol 26mg, Sodium 320mg, Total Carbohydrate 16g, Dietary
Fiber 1g, Sugars 0g, Protein 10g, Vitamin A 2140 units, Vitamin C 53 units,
Calcium 0 units, Iron 2 units
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6 servings
| 3 | cups BOILING water |
| 1/2 | pound NAVY beans |
| 1/2 | teaspoon salt |
| 2 | quarts BOILING water |
| 1 | teaspoon salt |
| 8 | ounces * DITOLINI PASTA |
| 1/4 | cup STEWED * TOMATOES |
| 1 | tablespoon olive oil |
| 1/4 | teaspoon black pepper |
| 1/4 | teaspoon oregano |
| GRATED Parmesan cheese |
HEAT 3 CUPS OF WATER TO BOILING, WASH AND DISCARD IMPERFECT BEANS. ADD
BEANS TO WATER SO BOILING WILL NOT STOP. SIMMER 2 MINUTES, REMOVE FROM
HEAT, SET ASIDE TO SOAK FOR 1 HOUR ADDING 1/2 TSP SALT. RETURN TO HEAT
SIMMERING FOR 2 HOURS. IN A LARGE POT HEAT 2 QUARTS WATER AND 1 TSP SALT
UNTIL BOILING. ADD DITOLINI, BOIL UNCOVERED FOR 12 MINUTES OR UNTIL TENDER,
RESERVE 1 CUP OF LIQUID. ADD 1/4 CUP STEWED TOMATOES, 1 TBSP OLICE OIL,
1/4 TSP PEPPER, AND 1/4 TSP OREGANO TO THE RESERVED LIQUID AND SIMMER 10-15
MINUTES. ADD BEANS AND RESERVED LIQUID TO THE PASTA. SERVE WITH PARMESAN
CHEESE. NANCY THOMAS, FAMILY RECIPE FROM: ANNA THOMA
Nutrition Facts
Amount Per Serving: Calories 164 - Calories from Fat 31
Percent Total Calories From: Fat 19%, Protein 25%, Carbohydrate
56%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated
Fat 1g, Cholesterol 2mg, Sodium 441mg, Total Carbohydrate 23g, Dietary
Fiber 2g, Sugars 0g, Protein 10g, Vitamin A 26 units, Vitamin C 2 units,
Calcium 0 units, Iron 4 units
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6 servings
| 1 | SHREDDED carrot |
| 1/4 | cup parsley |
| 1 | stalk THINNLY SLICED celery |
| 1/2 | cup SLICED pepperoni |
| 1 | whole ham hock |
| 1 | teaspoon DRIED basil |
| 1 | * CAN STEWED TOMATOES |
| 1 | * LEAF bay leaf |
| 1/2 | cup * DITOLINI PASTA |
| 1 | cup Great Northern beans |
| 6 | cups water |
| 2 | tablespoons olive oil |
| 1 | DICED onion |
| 1 | clove MINCED garlic |
SOAK BEANS IN 2 CUPS WATER. COOK CARROTS, CELERY, AND ONIONS UNTIL SOFT,
ADD REMAINING INGREDIANTS BRING TO A BOIL, COVER, REDUCE HEAT SIMMER FOR
2 HOURS. ADD BEANS AND PASTA , COOK 12-15 MINUTES. ONE CAN OF GREAT NORTHERN
BEANS MAY BE SUBSTITUTED FOR THE DRY BEANS. RONALD S. THOMAS, FAMILY RECIPE
FROM: ANNA THOMA
Nutrition Facts
Amount Per Serving: Calories 338 - Calories from Fat 144
Percent Total Calories From: Fat 43%, Protein 22%, Carbohydrate
35%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated
Fat 4g, Cholesterol 49mg, Sodium 395mg, Total Carbohydrate 30g, Dietary
Fiber 4g, Sugars 0g, Protein 19g, Vitamin A 3801 units, Vitamin C 17 units,
Calcium 0 units, Iron 4 units
Related Items
4 servings
| 1/2 | pound linguine |
| 5 | tablespoons SALAD DRESSING * OLIVE OIL ITALIAN |
| 1 | tablespoon margarine |
| 1/2 | clove MINCED garlic |
| 1 | teaspoon parsley |
| 1 | teaspoon * CHICKEN SOUP BASE |
| 4 | ounces FINELY DICED * ONIONS |
| 4 | ounces SLICED mushrooms |
BOIL PASTA PER PACKAGE DIRECTIONS, IN A SMALL PAN SAUTE THE REMAINING
INGREDIENTS. WHEN THE PASTA IS DONE, RINSE WELL WITH HOT WATER. POUR SAUTEED
MIXTURE OVER PASTA AND TOSS UNTIL WELL MIXED. SPRINKLE LIGHTLY WITH FAVORITE
PASTA CHEESE AFTER SERVING
Nutrition Facts
Amount Per Serving: Calories 242 - Calories from Fat 35
Percent Total Calories From: Fat 14%, Protein 13%, Carbohydrate
73%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated
Fat 1g, Cholesterol 0mg, Sodium 39mg, Total Carbohydrate 44g, Dietary Fiber
0g, Sugars 0g, Protein 8g, Vitamin A 142 units, Vitamin C 1 units, Calcium
0 units, Iron 1 units
Related Items
4 servings
| 1/2 | pound pasta |
| 1/2 | teaspoon GRANULATED garlic |
| 1/4 | cup olive oil |
| 3 | tablespoons CHOPPED parsley |
| 2 | tablespoons butter |
IN A LARGE POT OF BOILING WATER, COOK THE PASTA UNTIL DONE; DRAIN. PUT
THE GARLIC, OIL, PARSLEY, 1/4 TEASPOON SALT, 1/2 TEASPOON PEPPER AND BUTTER
INTO A THE HOT PASTA POT AND WARM UNTIL BLENDED. RETURN TO PASTA TO THE
POT AND TOSS OVER LOW HEAT. SERVE IMMEDIATLEY
Nutrition Facts
Amount Per Serving: Calories 358 - Calories from Fat 203
Percent Total Calories From: Fat 57%, Protein 8%, Carbohydrate 36%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated
Fat 6g, Cholesterol 57mg, Sodium 78mg, Total Carbohydrate 32g, Dietary
Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 463 units, Vitamin C 1 units,
Calcium 0 units, Iron 3 units
Related Items
4 servings
| 1/3 | cup vegetable oil |
| 1 | egg |
| 2/3 | cup apple cider vinegar |
| 2 | teaspoons SEASONED salt |
| 3 | teaspoons poultry seasoning |
| 1 | teaspoon onion powder |
| 1/4 | teaspoon GRANULATED garlic |
| 4 | BONELESS/SKINLESS * CHICKEN BREASTS (THAWED) |
| 2 | tablespoons butter |
| 26 | ounces NEWMAN'S OWN * BOMBOLINA SAUCE |
| 2 | tablespoons salt |
| 2 | tablespoons olive oil |
| 1/2 | pound COOKED linguine |
| 1/2 | cup SHREDDED mozzarella cheese |
| 4 | tablespoons GRATED Parmesan cheese |
1. Mix first seven ingredients well, in a sealable leakproof 2 quart
container to form a marinade. 2. Add chicken breasts to container of previously
mixed marinade. Marinate for three hours minimum, agitating every 30 minutes
to keep marinate mixed and to ensure even absorption. 3. Heat butter in
large non-stick skillet. Saute chicken on both sides until brown. Drain
off any grease. Add Newman's own Bombolina sauce, cover, simmer until tender,
about 30 minutes. 4. While chicken is simmering, in a 6 quart pot, bring
4 quarts of water, 2 tbsp of salt and 2 tbsp of olive oil to a boil. Prepare
linguine per package directions and drain well when done. 5. When chicken
is done, remove from heat and sprinkle with mozzarella cheese. Recover
and wait 5 minutes. 6. Serve linguine on dinner plate, putting chicken
and suace on top. Sprinkle each serving with 1 tbsp of parmesan cheese
if desired.
Nutrition Facts
Amount Per Serving: Calories 594 - Calories from Fat 350
Percent Total Calories From: Fat 59%, Protein 10%, Carbohydrate
31%
Totals and Percent Daily Values (2000 calories): Fat 39g, Saturated
Fat 10g, Cholesterol 85mg, Sodium 2574mg, Total Carbohydrate 47g, Dietary
Fiber 0g, Sugars 0g, Protein 14g, Vitamin A 477 units, Vitamin C 0 units,
Calcium 0 units, Iron 2 units
Related Items
4 servings
Casserole
| 1 | pound eggplant, cut into 1/2 inch slices |
| 1 | 15 oz. can tomato sauce |
| 1/4 | teaspoon garlic, granulated |
| 1 | whole onion, medium in size and chopped |
| 1 | teaspoon basil |
| 1 | teaspoon oregano |
| 1/4 | cup Monterey Jack cheese, grated |
| 1/4 | cup Parmesan cheese, grated |
In a 12 x 15 oil baking pan, layer the eggplant and bake at 350 degrees
for 15 minutes. Mix tomato sauce , garlic onion, and herbs in a bowl while
the eggplant is baking. Remove the eggplant from the oven and pour the
sauce evenly over the top, sprinkle with cheese. Return to the oven and
bake at 350 degrees for 25 minutes or until the cheese bubbles
Nutrition Facts
Amount Per Serving: Calories 149 - Calories from Fat 40
Percent Total Calories From: Fat 27%, Protein 20%, Carbohydrate
53%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated
Fat 3g, Cholesterol 11mg, Sodium 805mg, Total Carbohydrate 20g, Dietary
Fiber 2g, Sugars 0g, Protein 8g, Vitamin A 1262 units, Vitamin C 19 units,
Calcium 0 units, Iron 2 units
Related Items
4 servings
Vegetable Casserole
| 1 | whole eggplant, medium in size |
| 1 | whole egg |
| 2 | tablespoons skim milk |
| 1/4 | cup wheat germ |
| 1/2 | cup bread crumbs |
| 1 | tablespoon Parmesan cheese, grated |
| 1 | each vegetable cooking spray |
| 2 | cups Italian tomato sauce |
| 3/4 | cup part skim mozzarella cheese |
Peel the eggplant and cut it into 8 slices, 1/2 inch thick. beat together
the egg and milk in a small, shallow bowl. In another bowl, combine the
wheat germ, bread crumbs, and Parmesan cheese. Spray a foil lined baking
sheet with cooking spray. Dip the eggplant slices into the egg mixture.
Place the slices on the baking sheet, and bake at 350 degrees for 15 minutes.
Turn slices over, and bake for 10 more minutes. Make a layer of eggplant
in a casserole dish, top with tomato sauce, then mozzarella cheese. Repeat
the layers. Bake covered at 350 degrees for 25 minutes, then uncover and
bake for 15 minutes more
Nutrition Facts
Amount Per Serving: Calories 241 - Calories from Fat 73
Percent Total Calories From: Fat 30%, Protein 22%, Carbohydrate
47%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated
Fat 3g, Cholesterol 67mg, Sodium 971mg, Total Carbohydrate 28g, Dietary
Fiber 2g, Sugars 0g, Protein 13g, Vitamin A 1476 units, Vitamin C 17 units,
Calcium 0 units, Iron 3 units
Prep: 1:40 Cook: 1:40 Stand: 0:00 Total: 1:20
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4 servings
Italian, Pasta
| 2 | tablespoons margarine |
| 5 | cloves garlic, minced |
| 2 | tablespoons flour, all purpose |
| 1 1/3 | cups skim milk |
| 4 | tablespoons light cream cheese, softened |
| 1 1/4 | cups Parmesan cheese, grated |
| 4 | cups fettuccine, hot, cooked |
| 4 | teaspoons parsley |
| 1/2 | teaspoon black pepper |
| 1/2 | teaspoon seasoned salt |
Melt margarine in a saucepan over medium heat. Add garlic, pepper, and
parsley, saute for 1 minute. Stir in flour. Gradually add milk, stirring
with a wire whisk until blended; cook 8 minutes or until thickened and
bubbly, stirring constantly. Stir in cream cheese, cook 2 minutes. Add
Parmesan cheese, stirring constantly until it melts. Pour over hot cooked
fettuccine; toss well to coat. Top with additional cheese to taste
Nutrition Facts
Amount Per Serving: Calories 442 - Calories from Fat 179
Percent Total Calories From: Fat 41%, Protein 22%, Carbohydrate
37%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated
Fat 9g, Cholesterol 78mg, Sodium 764mg, Total Carbohydrate 41g, Dietary
Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 902 units, Vitamin C 2 units,
Calcium 0 units, Iron 3 units
Prep: 0:15 Cook: 0:30 Stand: 0:00 Total: 1:45
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6 servings
| 1 | tablespoon olive oil |
| 1/2 | teaspoon GRANULATED garlic |
| 3 | tablespoons DRY basil |
| 8 | ounces NON-FAT sour cream |
| 1/2 | cup GRATED Parmesan cheese |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 1 | pound UNCOOKED fettuccine |
| 1 | teaspoon * CHICKEN SOUP BASE |
| 1/4 | cup water |
| 1/4 | teaspoon onion powder |
NOTE: THE SAUCE CAN BE MADE AHEAD OF TIME AND BROUGHT TO ROOM TEMPERATURE
BEFORE TOSSING WITH HOT PASTA. HEAT OIL IN SMALL PAN OVER LOW HEAT. ADD
GARLIC, BASIL, SOUP BASE, WATER, SALT, PEPPER AND ONION POWDER. SIMMER
UNTIL BASIL IS SOFT AND SOUP BASE IS MIXED. ADD SOUR CREAM, PARMESAN CHEESE,
STIR WHILE SIMMERING UNTIL SMOOTH. COOK FETTUCCINE IN LARGE POT ACCORDING
TO PACKAGE DIRECTIONS. DRAIN WELL, ADD SAUCE AND TOSS UNTIL MIXE
Nutrition Facts
Amount Per Serving: Calories 361 - Calories from Fat 133
Percent Total Calories From: Fat 37%, Protein 15%, Carbohydrate
49%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated
Fat 5g, Cholesterol 76mg, Sodium 384mg, Total Carbohydrate 44g, Dietary
Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 283 units, Vitamin C 1 units,
Calcium 0 units, Iron 3 units
Related Items
6 servings
Soup
| 2 | heads endive |
| 2 | heads escarole |
| 4 | 16 oz. cans Great Northern beans |
| 12 | ounces pepperoni, sliced 1/8 inch thick and halved |
| 1/4 | teaspoon garlic, granulated |
| 1 | tablespoon olive oil |
| 4 | teaspoons Chicken Soup Base |
| 4 | cups water |
Cook garlic in olive oil, add 4 cups water and 4 teaspoons of soup base.
Wash and cut up greens and cook 30 minutes, until wilted. Add pepperoni
(sliced) and cook 60 minutes. Add beans and cook another 30 minutes
Nutrition Facts
Amount Per Serving: Calories 1365 - Calories from Fat 281
Percent Total Calories From: Fat 21%, Protein 23%, Carbohydrate
56%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated
Fat 11g, Cholesterol 45mg, Sodium 1361mg, Total Carbohydrate 192g, Dietary
Fiber 21g, Sugars 0g, Protein 79g, Vitamin A 902 units, Vitamin C 23 units,
Calcium 0 units, Iron 18 units
Prep: 0:20 Cook: 2:00 Stand: 0:00 Total: 2:20
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4 servings
Meat
| 3 | tablespoons bread crumbs |
| 1 | tablespoon Parmesan cheese, grated |
| 1/2 | teaspoon pepper |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon basil |
| 4 | whole pork chops, 1/2 inch thick |
| 1 | tablespoon vegetable oil |
| 3 | whole green onions, chopped |
| 1/8 | teaspoon garlic, granulated |
Combine the bread crumbs, Parmesan cheese, pepper, salt and basil. trim
the pork chops of all visible fat, pat them dry and dredge in the bread
crumb mixture. Heat a skillet over medium heat and and the oil. When the
oil is hot, place the chops in the skillet and reduce heat to low. Fry
the chops for 10 minutes on each side. Then add the onions, garlic and
continue frying for another 10 minutes, turning as necessary to keep from
sticking
Nutrition Facts
Amount Per Serving: Calories 238 - Calories from Fat 102
Percent Total Calories From: Fat 43%, Protein 51%, Carbohydrate
6%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated
Fat 3g, Cholesterol 76mg, Sodium 415mg, Total Carbohydrate 4g, Dietary
Fiber 0g, Sugars 0g, Protein 30g, Vitamin A 22 units, Vitamin C 1 units,
Calcium 0 units, Iron 1 units
Prep: 0:15 Cook: 0:30 Stand: 0:00 Total: 1:45
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12 servings
Casserole
| 1 3/4 | cups zucchini, unpeeled and grated |
| 3/4 | cup Parmesan cheese, grated |
| 1 | 8 ounce Jiffy biscuit mix |
| 1/2 | cup salad oil |
| 4 | whole eggs, beaten |
| 1 | whole onion, chopped or grated |
| 1/2 | teaspoon garlic, granulated |
| 3 | tablespoons parsley |
| 1/2 | teaspoon oregano |
Blend all ingredients well and spread into greased 13 x 9 x 2 inch pan.
Bake for 25-30 minutes at 350 degrees
Nutrition Facts
Amount Per Serving: Calories 222 - Calories from Fat 131
Percent Total Calories From: Fat 59%, Protein 12%, Carbohydrate
29%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated
Fat 4g, Cholesterol 78mg, Sodium 315mg, Total Carbohydrate 16g, Dietary
Fiber 1g, Sugars 1g, Protein 7g, Vitamin A 291 units, Vitamin C 3 units,
Calcium 0 units, Iron 4 units
Prep: 0:30 Cook: 0:30 Stand: 0:00 Total: 1:00
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2 servings
Casserole
| 1 | pound zucchini, quartered lengthwise and halved |
| 1/2 | teaspoon olive oil |
| 1/2 | teaspoon lemon peel, grated |
| 1 | tablespoon Parmesan cheese, grated |
| 1/4 | teaspoon pepper |
In a 10 inch skillet heat oil over medium high heat. Add zucchini and
lemon peel; cook stirring frequently, until zucchini is lightly browned
and tender crisp, about 3 minutes. Toss with cheese and pepper
Nutrition Facts
Amount Per Serving: Calories 67 - Calories from Fat 23
Percent Total Calories From: Fat 34%, Protein 24%, Carbohydrate
42%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated
Fat 1g, Cholesterol 2mg, Sodium 65mg, Total Carbohydrate 7g, Dietary Fiber
1g, Sugars 0g, Protein 4g, Vitamin A 795 units, Vitamin C 21 units, Calcium
0 units, Iron 1 units
Prep: 0:15 Cook: 0:05 Stand: 0:00 Total: 0:20
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None