Minestrone Soup

This is a delicious variation of  my All-You-Can-Eat Soup Diet Basic Recipe. I make the basic recipe and the put it into containers, some go in the fridge and the rest go in the freezer for when I need them. Oh, I don't tell Bubba and the Crew, that they are actually eating healthy when I make something with the basic recipe. If they knew I would have a riot on my hands!!!

My Boys welcome a steaming bowl of this vegetable-bean soup on a cold winter night. It even tastes better reheated, so its a good choice to make in advance.

Ingredients:

• 2 CUPS ALL-YOU-CAN-EAT SOUP DIET BASIC RECIPE
• 1/2 CUP DRAINED AND RINSED CANNELLINI BEANS
• 1/2 CUP WHOLE WHEAT FUSILLI, COOKED AS PACKAGE DIRECTS
• 2 TABLESPOONS { PLUS 1 TABLESPOON FOR SERVING } FRESHLY GRATED ROMANO CHEESE
• 1 TABLESPOON CHOPPED FRESH BASIL

Direcitions: 

1. TO BASIC SOUP, ADD BEANS; HEAT TO BOILING. STIR IN FUSILLI, HEAT THROUGH.
2. STIR IN 2 TABLESPOONS ROMANO AND BASIL. SPRINKLE WITH ADDITIONAL ROMANO TO SERVE.

 

 

Spaghetti Carbonara

Here's a restaurant favorite you can make at home with ease. Beaten eggs and plenty of Romano cheese form a creamy sauce in this bacon-studded pasta dish. I usually serve this as a side-dish to steaks. I add some crusty Italian bread or Garlic bread and a salad of baby greens with my creamy Italian Dressing or my creamy Caesar Dressing. It's a hearty meal that Bubba and the Crew truly love.

INGREDIENTS:

• 2 POUNDS SPAGHETTI
• 2 TABLESPOONS OLIVE OIL
• 6 THICK SLICES BACON OR 8 OUNCES PANCETTA, CUT INTO 1/4-INCH PIECES
• 2 SMALL ONIONS, CHOPPED
• 10 LARGE EGGS
• 1 CUP FRESHLY GRATED PECORINO-ROMANO CHEESE, PLUS ADDITIONAL FOR SERVING
• 1/2 TEASPOON GROUND BLACK PEPPER, PLUS COARSELY GROUND BLACK PEPPER
• 1/2 CUP LOOSELY PACKED FRESH ITALIAN PARSLEY LEAVES, CHOPPED

DIRECTIONS:

1. HEAT A LARGE COVERED SAUCEPOT OF SALTED WATER TO BOILING OVER HIGH HEAT. ADD SPAGHETTI AND COOK AS PACKAGE DIRECTS.
2. MEANWHILE, IN A LARGE CAST-IRON SKILLET, HEAT OIL OVER MEDIUM HEAT 1 MINUTE.
3. ADD BACON AND COOK UNTIL BROWNED. WITH A SLOTTED SPOON, TRANSFER BACON TO PAPER-TOWEL LINED PLATE. POUR OFF ALL BUT 4 TABLESPOONS FAT FROM SKILLET; ADD ONION AND COOK 5 TO 6 MINUTES OR UNTIL TENDER. REMOVE SKILLET FROM HEAT.
4. RESERVE 1/2 CUP PASTA COOKING WATER. DRAIN PASTA; ADD TO SKILLET WITH RESERVED COOKING WATER AND BACON. COOK OVER MEDIUM HEAT, STIRRING, UNTIL WATER IS ABSORBED. IN A BOWL WHISK EGGS WITH ROMANO AND PEPPER.
5. REMOVE SKILLET FROM HEAT; STIR IN EGG MIXTURE { HEAT FROM PASTA WILL COOK EGGS }. ADD PARSLEY AND TOSS UNTIL PASTA IS WELL COATED.
6. SPOON INTO WARM PASTA BOWL; SERVE WITH ROMANO AND COARSELY GROUND PEPPER TO TASTE.

ACTIVE TIME: 10 MINUTES
TOTAL TIME: 45 MINUTES
MAKES: 8 MAIN-DISH SERVINGS

   

Sausage and Pepper Baked Ziti

With my freeze-now, serve-later dishes, you can give your family a comfy meal even on the busiest weeknight. Cheesy, zesty, and studded with savory Italian sausage, my baked ziti feeds a crowd and then some--without much time spent in the kitchen. This yummy twist on baked ziti will please kids as well as adults.

INGREDIENTS:

• 1 POUND SWEET AND/OR HOT ITALIAN SAUSAGE LINKS, CASINGS REMOVED
• 4 CLOVES GARLIC, GRATED
• 2 LARGE RED, GREEN AND/OR YELLOW BELL PEPPERS, CUT INTO 1/4-INCH SLICES
• 1 JUMBO ONION { 1 POUND }, CUT IN HALF, THEN CUT CROSSWISE INTO 1/4-INCH SLICES
• 1 POUND SLICED WHITE MUSHROOMS
• 1 CAN { 28 OUNCES } WHOLE TOMATOES, IN PUREE
• 1 CAN { 15 OUNCES } TOMATO PUREE
• 1 TEASPOON SALT
• 1 PACKAGE { 16 OUNCES } ZITI
• 1 PACKAGE { 8 OUNCES } SHREDDED MOZZARELLA CHEESE
• 1/2 CUP FRESHLY GRATED PECORINO-ROMANO CHEESE

 DIRECTIONS:

1. IN A DEEP NONSTICK 12-INCH SKILLET, COOK SAUSAGE OVER MEDIUM HEAT 10 MINUTES OR UNTIL BROWNED, STIRRING AND BREAKING IT UP WITH THE SIDE OF A SPOON. WITH A SLOTTED SPOON, TRANSFER SAUSAGE TO A MEDIUM BOWL.
2. IN DRIPPINGS IN SKILLET, COOK GARLIC, PEPPERS, ONION AND MUSHROOMS, COVERED, 10 MINUTES. UNCOVER AND COOK 8 MINUTES LONGER OR UNTIL VEGETABLES ARE TENDER AND MOST OF THE LIQUID HAS EVAPORATED. 
3. STIR IN TOMATOES AND PUREE, TOMATO PUREE, AND SALT; HEAT TO BOILING OVER MEDIUM-HIGH HEAT, STIRRING AND BREAKING UP TOMATOES WITH THE SIDE OF A SPOON.
4. REDUCE HEAT TO MEDIUM-LOW; COVER AND COOK 10 MINUTES, STIRRING OCCASIONALLY.
5. MEANWHILE, HEAT A LARGE COVERED SAUCEPOT OF SALTED WATER TO BOILING OVER HIGH HEAT. ADD PASTA AND COOK 2 MINUTES LESS THAN PACKAGE DIRECTS.
6. PREHEAT OVEN TO 400 DEGREES. RESERVE 1/2 CUP OF THE PASTA COOKING WATER. DRAIN PASTA.
7. RETURN PASTA AND RESERVED COOKING WATER TO SAUCEPOT; STIR IN TOMATO SAUCE. ADD MOZZARELLA AND RESERVED SAUSAGE; TOSS TO COMBINE. 
8. DIVIDE MIXTURE BETWEEN 2 UNGREASED 2 1/2-QUART BAKING DISHES. SPRINKLE WITH PECORINO.
9. BAKE 20 TO 25 MINUTES OR UNTIL TOPS BROWN AND SAUCE IS BUBBLING. LET STAND 10 MINUTES BEFORE SERVING.

ACTIVE TIME: 20 MINUTES
TOTAL TIME: 1 HOUR 25 MINUTES
MAKES: 2 CASSEROLES, 4 MAIN-DISH SERVINGS EACH