Tomato Basil Chicken

4 servings

• 2 chicken breasts 
• kosher salt and black pepper
• 2 Tbsp extra virgin olive oil
• 2 cups chopped fresh tomatoes
• 2 tsp minced fresh garlic
• 4 Tbsp cold butter
• 1/2 cup fresh basil, chopped
• freshly grated Parmigiano reggiano cheese, for garnish
• pasta 

Season chicken breast with salt and pepper (not too much). Heat oil up in pan and start water for pasta. Cook pasta. When oil is hot add the chicken and cook about 4-5 min on each side. When the chicken is cooked through take it out and add the tomatoes, basil, butter, and garlic to pan; it says to add more salt and pepper if you'd like but i didn't and it turned out fine. Stir together and let sit till pasta is done (on the lowest setting). Cut the chicken into strips and put back in pan; stir and enjoy!

Eggplant Zucchini Bolognese

8 Servings, Prep: 30 min. Cook: 20 min.

·         1 package (16 ounces) penne pasta

·         1 small eggplant, peeled and cut into 1-inch pieces (I substituted carrots)

·         1 medium zucchini, cut into 1/4-inch slices

·         1 medium yellow summer squash, cut into 1/4-inch slices

·         1 cup chopped onion

·         2 tablespoons olive oil

·         2 teaspoons minced garlic

·         1 teaspoon salt

·         1/2 teaspoon pepper

·         1 pound lean ground beef (90% lean)

·         1 can (28 ounces) tomato puree

·         1 tablespoon Italian seasoning

·         1 tablespoon brown sugar

·         8 teaspoons grated Parmesan cheese

Cook pasta according to package directions. In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake at 425° for 20-25 minutes or until tender. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato puree, Italian seasoning and brown sugar. Drain pasta; stir in tomato mixture and roasted vegetables. Sprinkle with cheese. Yield: 8 servings.

© Taste of Home 2013

Zucchini Pizza Casserole

6-8 ServingsPrep: 20 min. Bake: 40 min.

·         4 cups shredded unpeeled zucchini

·         1/2 teaspoon salt

·         2 eggs

·         1/2 cup grated Parmesan cheese

·         2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

·         1 cup (4 ounces) shredded cheddar cheese, divided

·         1 pound ground beef

·         1/2 cup chopped onion

·         1 can (15 ounces) Italian tomato sauce

·         1 medium green pepper, chopped

Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture. Combine zucchini with the eggs, Parmesan and half of the mozzarella and cheddar cheeses. Press into greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 20 minutes. Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add green pepper. Bake 20 minutes longer or until heated through. 

Yield: 6-8 servings. © Taste of Home 2013

Natalie's Italian Ragu

Prep time: 30 minutes, simmer together for another 40 minutes

2 Tb olive oil

1 onion, diced           Saute' until tender (faster with lid on)

Add to onions:          1 lb sausage (Italian)*

Cook and drain.       1 lb hamburger*

Add:

6 carrots, shredded

2 bell peppers, diced (red best or 1 red/1 green)

1 pkg fresh mushrooms, sliced

2 cups diced zucchini (Andria's add-in, optional--shredded would be good, too)

1/2 bag frozen peas 

1 large can olives, sliced 

2 LARGE (28 oz) cans tomato sauce  (56 oz total) OR blended fresh Roma tomatoes

Italian Seasoning (Sprinkle over to your liking.)

Diced garlic (to taste, 1 large clove or 1-2 regular sized cloves)

Basil, opt (but good, fresh is the best)

Red Pepper flakes (opt. Natty's recipe didn't call for this, but Sheri likes a little kick)

1 TB brown sugar (ONLY IF NEEDED, again Natty's recipe didn't call for it)

Simmer together until tender, about 30-40 minutes.  It's a thick sauce so serve over large pasta (or spaghetti squash), sprinkle parmesan over top, and serve with bread.  This has great flavor! ENJOY :)

(Modified slightly from Sheri's commentary.)

*I used ground venison and deer sausage (Erin's recipe) and we loved it!

Italian Turkey Soup

Picture and Recipe (slightly modified) from: http://ourbestbites.com/2008/11/italian-turkey-soup/

Ingredients:

Extra Virgin Olive Oil

1/2 lb ground turkey (I use Italian turkey sausage)

1 small onion (about 3/4 C) diced

4-5 garlic cloves, minced

1 T Dry Italian seasoning

Salt & Pepper

1 can (15oz) canned diced tomatoes

2 cans (15oz) white beans, drained and rinsed

2 cans (or 1 box) chicken broth

1 tsp. dry oregano

1/4 tsp. dry basil

1 T dried parsley (or about 1/4 C fresh)

4-6 C fresh spinach

Fresh Parmesan cheese

1.   Pour a couple swigs of extra virgin olive oil (1-2 T) into a large stock pot. Turn burner to med-high heat.

2.   When oil is nice and hot, add diced onions, minced garlic, and ground turkey*. Stir to combine and add the 1T dry Italian seasoning, along with about 1/2 t salt and several turns of black pepper. Cook until turkey is completely cooked through. When you’re browning ground beef or turkey for soup it’s important to cook it all the way through before adding the liquid or it will end up mushy.

~If you want to cook this via slow-cooker, place the turkey mixture in the crock pot now and continue. Although, you may want to hold off adding your beans until about 15 minutes before you’re ready to eat or they might turn to mush in there.~

3.   Add in canned tomatoes (including all the juice), the drained beans, and the chicken broth. Add oregano and basil and bring to a boil. Reduce heat to a simmer and simmer for at least 10 minutes, and up to 20.

4.   While soup is simmering chop spinach. Add in spinach and parsley and stir until wilted. Also, additional salt and pepper to taste. Ladle into bowls and top with freshly grated Parmesan cheese.

*This soup is also good with some pasta added (we use about 1 cup of bowtie). If you add it directly to the soup you will need more chicken broth and allow time for the noodles to cook before adding the spinach. I prefer to cook the pasta in a separate pot and let those who want it add it to their own bowls. This way it can be a low carb meal for some still but the pasta makes the soup more appetizing for some kids (and adults). We really like it without and with the pasta.

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