Zuppa Toscana

1 pkg Jimmy Dean Sausage (regular) brown in pan

In another pan brown

1 T oil 

1 yellow onion chopped

5 garlic cloves

In another pan boil hot water cook

3-4 large Russet potatoes

IN another pan make chicken broth (8 cups)

3 large stalks on kale (3 cups) stalk removed and rough, chopped and massaged

Add sausage, onions and garlic, and potatoes to chicken broth , heat up on high and add Kale. let it cook for 5 min lid on.  

Turn off heat and add  2 cups cream 

ADD Parmesan cheese on top and crushed red pepper

Calzones

Calzones

1 ½ cups very warm water

1 Tbs. yeast

¼ cup sugar

1/8 cup oil

¾ tsp. salt

Italian seasoning

1 cup whole wheat flour

2-3 cups white flour

Various pizza toppings, i.e.; pepperoni, ham, mozzarella, olives, mushrooms, parmesan cheese

(Optional) Pizza/Spaghetti sauce

Sprinkle yeast and sugar over water and let sit 15 minutes, till bubbled.  Add oil, salt, seasonings and wheat flour.  Mix well with dough hook in mixer.  Gradually add flour until soft and workable, not sticky.

Divide into two equal portions.  Roll out one at a time intocircles.  Put toppings on half and fold over flutes edges to seal.  Place both on greased baking sheet, pierce tops with fork to release steam during baking.  Bake at 375 for 15 -20 minutes or until golden brown and cheese is melted inside.  Remove from oven and gently spread with butter or oil.  Slice and serve warm with sauce.

Italian Sandwich's

**this recipe comes from my friend Sheriece who is a gourmet cook. I always know when she gives me a recipe it wont be simple...BUT it will be the best thing you have ever tasted HOWEVER with this recipe it is fast, it is simple but taste BEYOND amazing!



INGREDIENTS
1/4 cup thinly sliced red onion, cut into inch long pieces
1 14-ounce can artichoke hearts, rinsed and coarsely chopped
1 medium tomato, seeded and diced (or a couple handfuls grape tomatoes, seeded)
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
1 16- to 20-inch-long baguette, preferably whole-grain (I used a parmesean french bread)
4 or more slices provolone cheese
2 cups shredded romaine lettuce
1/4 cup sliced pepperoncini, (optional)
sliced honey ham (lunch meat)




PREPARATION
Combine onion, artichoke hearts, tomato, vinegar, oil, oregano, and pepperochini in a medium bowl. Cut baguette/french bread into horizontally ...on one side put the provolone....and on the other put cover with slices of ham
Broil on high for 2 min (check it) and broil for 1 more min
To assemble sandwiches, Spread on the artichoke mixture and top with the lettuce. Serve immediately.

Low fat Guiltess Alfredo Sauce

**this is from our best bites and even though its low fat it tastes fatty....hmmmm

2 C. low fat milk
1/3 C. (3 oz.) low fat cream cheese
2 Tbsp. flour
1/2 tsp. salt (more or less to taste)
1 Tbsp. butter
3 garlic cloves
1 C. grated Parmesan cheese

Put milk, cream cheese, flour, and salt in blender. Blend until nice and smooth. Set aside. In nonstick pan, melt butter on med-high heat, add chopped garlic. Let garlic saute for about 30 seconds. Then add milk mixture to pan. Stir constantly for 3-4 minutes or until it just comes to a simmer. Keep stirring and cook for a few minutes more and it becomes much thicker. Remove pan from heat. Add cheese and stir it up. Cover pan with lid immediately and let stand 10 minutes before serving.
*This is only around 100 calories for 1/4 C. of sauce.

Manicotti

**Got this recipe from my friend Lisa...It is delish! You buy the jumbo shells instead of the huge tubes..which I like better. Sometimes its just nice not to have meat...dont know if men would agree!

Box of Jumbo Shells
Traditional Prego Sauce (you can make our own, but this works and still tastes great)
2 1/2 cups shredded mild cheddar
16 oz cottage cheese
1 bar of cream cheese

Make shells as directed. Mix cream cheese, 2 cups cheddar and 16 0z of cottage cheese together. Stuff in shells and place in a large casserole dish that has 1/4 cup of prego on bottom of the pan. make sure open side of shell is facing down. Put 1/2 cup prego sauce on top of shells and sprinkle with the remainder 1/2 cup of cheese. Bake at 350 for 25- 30 min.

Herbed Chicken Fettuccine

I love this fettucine...It is a such a yummy pasta....it looks like alot of ingredients...but once you make it you have all the ingredients on hand and basically it comes together really fast! I got this from my SIL Nicole and it reminds me of the good ole days in Pocatello.

Start boiling water:

1 tsp poultry seasoning

2 T olive oil or vegie oil

2/3 c water

2 T onion soup mix

1 T worchestershire

8 oz uncooked fettuccine

1 tsp salt-free seasoning blend

1 lb. boneless chicken

4 T butter

2 T teriyaki sauce

1 T grated parmesean

1 envelope savory herb & garlic soup mix

Combine seasoning blend and poultry seasoning, sprinkle over chicken. In skillet saute chicken in oil and 2 T butter for 5 min.

Add water, teriyaki sauce, onion soup mix, and bring to a boil.

Reduce heat, cover and simmer for 15 min.

Meanwhile cook the fettucini according to package directions.

Drain and add chicken mixture, add cheese, and worchestershire sauce, and remaining butter herb garlic soup.

Sheriece's homemade Spaghetti Sauce

Whenever I get a recipe from Sheriece you can always tell she is aREAL cook because she doesnt measure with normal measurements she uses pinches and handfuls and she can recite her recipes in her head...But everything she makes turns out fabulous....

Ok this is the best.....and can be used for spaghetti, lazagna, baked penne pasta, chicken parmegiana......its delish!

YOU WILL NEED:

28 oz crushed tomatoes

28oz diced tomatoes

onion (diced)

2 or 3 fresh cloves garlic (crushed)

a drop or 2 of olive oil- to saute onions and garlic

-after you sauted than add tomatoes

dash of salt

dash of pepper

1 to 2 tsp sugar

handful of chopped FRESH parsley

handful of chopped FRESH basil

pinch of dried oregano

(Simmer for 20 to 30 min)

Now this makes alot...usually for about 2 meals...right Sheriece?

Nick's Garlic Toast!

** obviously got this from Nick....I love it when a man tries to make something he just researched to make and he doesnt really cook, but it turns out DIVINE...(its really not fair)! all this prooves is that he can cook...so Jeannette make that guy start cooking dinner for ya! (hehe)

Italian bread (not French)

5 T butter

2 T olive oil

2 garlic pressed or chopped

1 tsp oregano

1 T fresh parsley

sprinkle paparika to cover

Broil on bottom shelf for 5 min

add freshly grated mozzarela cheese and broil for 2 to 3 min on bottom shelf

Bowtie Lazagna.....(Pioneer Woman)

My friend Allie introduced me to this recipe.....this is super EASY and really good...I promise!

•1 pound Ground Chuck
•5 cups Bow Tie Noodles
•3 cups Spaghetti Sauce (or Pizza Sauce, Whatever You Prefer)
•1 Tablespoon Olive Oil
•1 teaspoon Salt
•½ teaspoons Garlic Powder
•1 teaspoon Italian Seasoning (or More, Make It To Your Taste)
•½ cups Mozzarella Cheese
•½ cups Sour Cream

Preparation Instructions:
Fry ground chuck in small pan with chopped onion. Meanwhile, cook noodles according to package directions.
After noodles are cooked, drain and drizzle with olive oil ( I dont use Olive oil). Mix in your spaghetti sauce.
Add your fried hamburger, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.
Serve to your family and be prepared to have it disappear before your very eyes.

Mac and Cheese (Homemade)

**I got this recipe from my friend Jeannette..She has made it 2 times for me and it is delicious!

**You can easily divide this recipe in half; use a 1 1/2-quart casserole dish if you do.

**Serves 12

6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces

8 tablespoons (1 stick) unsalted butter, plus more for dish

5 1/2 cups milk

1/2 cup all-purpose flour

2 teaspoons kosher salt

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

4 1/2 cups (about 18 ounces) grated sharp white cheddar

2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano

1 pound elbow macaroni

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

Best Lazagna Ever

I got this recipe from my friend Mandy. But it is a Pioneer Woman recipe

1 lb ground beef ( I usually only use 1/2 lb)
1 med onion
1 lb sausage (can use reduced fat)
2 cloves of minced garlic
2 14.5 oz can diced tomatoes ( do not drain)
2 6 oz cans tomato paste
2 T dried parsley flakes
2 T dried basil
1 tsp. salt for meat/ 1 tsp salt for cottage cheese
1 lb mozarella cheese
1 10 0z pkg lazagna noodles (taste good with wheat)
2 c low fat cottage cheese (I use fat free and it taste really good)
2 eggs beaten
1/2 c Kraft cheese

In skillet brown ground beef,onion, sausage,and garlic cloves. After browning, and draining grease, add cans of tomatoes and tomato paste, dried basil, parsley and salt.

Get lazagna noodles boiled, drain water off well

In a bowl: mix cottage cheese, ricotta cheese, and 2 beaten eggs, parmesean cheese, and 2 more T of parsley flakes and salt.

Layer as you go with meat sauce, white sauce and cheese, top with parmesean cheese, bake covered on 350 for 30 min

Olive Garden Chicken Alfredo

** This is a meal to IMPRESS. I got this from my SIL Courtney.

Alfredo Sauce:
1 pint of Heavy Cream
2 T cream Cheese ( I always do more)
1/2 C butter
Mix these together in a sauce pan until all melted. Stir occasionally.(on 4 or 5 heat)

After mixed add:
1/2 C parmesean cheese ( I just use green Kraft)
1 tsp garlic (I ran out of garlic salt and used 1 clove of fresh garlic when I doubled the recipe, it turned out great!)

Cut 2-3 chickens into pieces, saute in pan with 1 green pepper and 1 red pepper. Saute until chicken is fully cooked

** alternative to using green and red pepper is YOSHIDA sauce...my friend Whitney Larsen saute's her chicken in Yoshida and when mixed with the alfredo sauce it is DIVINE!**

Can use alfredo, spaghetti, penne, or angel hair noodles, it all turns out great. I like alfredo the best.