1/2 lb bite sized pasta cooked according to package directions 2 sweet Italian turkey sausage links 1 small butternut squash or 1/2 large, peeled, seeded and cut into bite sized chunks 1 large onions, sliced into half circles 2 medium zucchini, cut into bite sized chunks 8 oz portabello mushrooms, sliced (feel free to use any mushrooms available) 1/2
c grated Parmesan cheese extra virgin olive oil
12 oz whole grain lasagna noodles (15 noodles) 8 oz lean ground beef (at least 90 % lean) 2 tsp olive oil 8 oz portobello mushrooms, chopped 4 c Quick Marinara Sauce (1 1/2 recipes) or low - sodium store - bought marinara 1 container (15 oz) part - skim ricotta 1 pkg (10 oz) frozen chopped spinach, thawed and drained well 1 lg egg, lightly beaten Pinch of ground nutmeg 2/3 c grated part - skim mozzarella (3 oz) 1/4
c grated Parmesan
Not exact matches
Ingredients: 2
C tomato sauce, or enough to generously cover the bottom of a casserole or individual ramekins / 4 eggs / 2 — 4 T
grated Parmesan cheese, salt & pepper.
Copycat Recipe: 20 oz Extra Lean Ground Turkey or chicken 1/4
c Dry Italian Style Bread Crumbs 1 Tbs
grated Parmesan Cheese 2 large egg whites 1 tsp Garlic 1 tsp minced onion 1 - 2 tsp red pepper flakes garlic salt, pepper, Oregano, Cayenne to taste
3 lb sweet potatoes 2 Tbsp unsalted butter, melted 1 1/2 tsp finely
grated orange zest 2 Tbsp lemon juice 2 Tbsp orange juice 1 Tbsp minced garlic 1/2 tsp allspice 1/2
c whole wheat bread crumbs 1/3
c pecan halves, coarsely chopped 1/4
c chopped scallion greens 2 Tbsp finely
grated Parmesan
1
c canned hominy, drained 3 Tbsp cornstarch 1/2
c grated Cotija cheese (or
Parmesan) 4 scallions, white and light green parts only, finely chopped 1 bunch cilantro, chopped 1/2 tsp salt 1 pinch freshly ground black pepper 1
c whole black beans, drained 1/2
c corn kernels 1 large egg Vegetable oil, for frying 4 eggs, fried, for serving
Mascarpone cheese 2 T Flat leaf parsley, chopped 1 t Sea salt 1/2 t Freshly ground pepper 1/4 t Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive oil 1
C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2
C Finely
grated Parmesan
1/3
c each fresh basil and parsley, chopped (keep out 1 T for garnish) 1/2 t dried oregano or Herbes de Provence 1/2
c freshly -
grated Parmesan cheese (keep out 2T for top of dish) 3 cloves garlic, minced 3T red wine vinegar 2T Dijon mustard 1/3
c Extra-virgin olive oil Kosher salt; Freshly - ground Pepper; 1/8 t crushed red pepper Cherry Tomatoes for garnish
Ingredients & Directions: Start with a large pile of kale — 6 — 8 cups makes 4 medium or two large servings — rinsed and spun dry / Chop coarsely and refrigerate / Pulse 1 1/2
C croutons in a blender to a coarse crumble, set aside / Finely
grate 1
C Parmesan cheese, set aside.
Add the cream cheese, milk, 1/4
c parmesan, 1
c grated cheese blend and stir well till the cheese melts and becomes a sauce.
1 lb medium shell pasta 1 to 1-1/2 lbs cherry or grape tomatoes, sliced 4 garlic cloves, minced 1 tsp kosher salt 1/2 tsp ground black pepper (or to taste) 1/2
c extra virgin olive oil 2 Tb apple cider vinegar 1/3
c fresh basil leaves, chopped fresh
grated Parmesan cheese (to taste)
Click here for a printer friendly, text version Ingredients jumbo pasta shells - 1/2 pound (250 g) olive oil - 2 tbsponion - 1 small, finely choppedsalt and pepper - use very generouslygarlic cloves - 3, mincedground beef - 1 pound (500 g) italian herbs - 2 tbspspaghetti sauce - 2 cupsricotta - 2 cups (or cottage cheese) mozzarella - 1 cup, shredded (plus more for topping)
parmesan cheese - 1/2 cup,
grated (plus more for topping) egg - 1 large, beaten how to Preheat oven to 350 F (175
C).
Butternut Squash & Spinach Filling 3 large eggs 1 1/4 cups heavy cream 2 ounces
Parmesan cheese,
grated Pinch of ground nutmeg Salt and pepper, to taste 1 1/2 to 2 lb butternut squash, peeled and roasted (bake at 350 degrees (180 degrees
C) for 20 - 30 minutes, or until fork tender) 8 ounces Gruyere cheese,
grated 1 lb frozen spinach, thawed
1 Tbsp olive oil 6 oz sliced mushrooms 2
c chopped onions 3 ribs celery, chopped 1 bell pepper, chopped (optional) 10 oz baby spinach 12 oz wide egg noodles 3 cans (5 oz each) tuna, drained and flaked 3 Tbsp unsalted butter 1/4
c all - purpose flour 3 1/2
c 2 % or whole milk 2 Tbsp finely
grated Parmesan 2 Tbsp fresh lemon juice 4 oz reduced - fat Cheddar, shredded (1
c) 1
c fresh whole wheat breadcrumbs, toasted
PREP TIME: 15 minutes COOK TIME: 1 hour 3 minutes TOTAL TIME: 1 hour 18 minutes SERVINGS: 6 1 lb sweet italian sausage, casing removed and meat cut into 1» pieces 1 Tbsp olive oil 1 1/2 tsp olive oil 1/2 sm head (4 oz total) escarole, chopped 2 zucchini (8 oz), thinly sliced 1 red bell pepper, chopped 1 sm red onion, thinly sliced 1/4 tsp salt 1/4 tsp ground black pepper 7 lg eggs, at room temperature 1/2
c 2 % milk, at room temperature 1/4
c (1 oz)
grated Parmesan cheese Alternate Substitute kale, broccoli rabe, or broccoli for the escarole.
Ingredients 2
c basil leaves 2 cloves garlic 1/3
c walnut halves 1/2
c finely
grated parmesan cheese 1/2 tsp kosher salt 5 Tbsp extra virgin olive oil Place the basil, walnuts and garlic in the food processor and process until finely chopped.
1
c frozen chopped spinach or fresh spinach 1 1/2
c thawed frozen artichoke hearts 1/2
c Vegenaise 1/2
c organic sour cream 1
c freshly
grated Parmesan (raw, organic) 1
c grated pepper jack cheese (raw, organic) 1/4 tsp garlic powder 1/2 tsp red pepper flakes