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Recipes

RcpCardBasil Tomatoes
RcpCardChicken Cacciatore
RcpCardFettuccine Alfredo
RcpCardAlfredo Lite Sauce
RcpCardApalachicola Pasta Sauce
RcpCardCalzone
RcpCardFettuccine With Broccoli
RcpCardFettuccine Peas and Ham
RcpCardItalian Chicken And Rice
RcpCardItalian Pasta Sauce
RcpCardPasta Con Fagioli
RcpCardPasta E Fagioli
RcpCardPasta Lite
RcpCardPasta With Garlic
RcpCardBombolina Pollo Linguine
RcpCardEasy Italian Eggplant
RcpCardEggplant Parmesan
RcpCardFettuccine Alfredo Lite
RcpCardFettuccine/garlic Sauce
RcpCardManesta
RcpCardPork Chop Parmesan
RcpCardZucchini Angelino
RcpCardZucchini with Lemon and Parmesan

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Basil Tomatoes

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

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Chicken Cacciatore

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

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Fettuccine Alfredo

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

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Alfredo Lite Sauce

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

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Apalachicola Pasta Sauce

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

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Calzone

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

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Fettuccine With Broccoli

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

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Fettuccine-peas And Ham

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

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Italian Chicken And Rice

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

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Italian Pasta Sauce

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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Pasta Con Fagioli

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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Pasta E Fagioli

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

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Pasta Lite

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

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Pasta With Garlic

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

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Bombolina Pollo Linguine

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

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Easy Italian Eggplant

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

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Eggplant Parmesan

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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Fettuccine Alfredo Lite

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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Fettuccine/garlic Sauce

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

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Manesta

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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Pork Chop Parmesan

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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Zucchini Angelino

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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Zucchini with Lemon and Parmesan

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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This page last updated on 28 May 2001.
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