April 15, 2011 at 4:04 pm (butter, fettuccine, garlic, half-and-half, Italian, Main Dish, parmesan, parsley, salt, shrimp, stovetop)
Prep Time: 20 Min
Cook Time: 20 Min
Ready In: 40 Min
Serves 6
1 pound fettuccine pasta
1 tablespoon butter
1 pound uncooked shrimp – peeled and deveined
4 cloves garlic, minced
1 cup half-and-half
6 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
salt to taste
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1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet, saute shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
3. When sauce has thickened, combine with cooked pasta noodles; serve hot.
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March 26, 2011 at 11:54 am (black pepper, boneless skinless chicken breast, broccoli florets, butter, cream of mushroom soup, frozen broccoli, linguine, Main Dish, milk, parmesan, Quick Dishes, stovetop)
Prep time: 10 minutes
Cook time: 20 minutes
Makes 4 servings.
1/2 of a 16 oz package linguine
1 C fresh or frozen broccoli florets
2 T butter
4 skinless, boneless chicken breast halves (about 1 lb), cut into 1 1/2-inch pieces
1 can condensed cream of mushroom soup
1/2 C milk
1/2 C grated Parmesan cheese
1/4 t ground black pepper
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1. Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.
2. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.
3. Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
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November 9, 2010 at 4:03 pm (cilantro, cream cheese, Main Dish, medium shrimp, Mexican, mozzarella, parmesan, poblano pepper, spaghetti, stovetop, tomato sauce)
Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes
Yield: 8 servings
6 large poblano chiles, roasted, peeled and deveined, divided
1 can (8 oz) tomato sauce
4 oz cream cheese, softened
1 lb spaghetti, uncooked
2 lb medium raw shrimp, peeled and deveined
1 cup shredded mozzarella
2 T chopped cilantro
2 T grated Parmesan cheese
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Cut 4 chiles in thin strips; set aside. Liquify the remaining chilies in the blender along with the tomato sauce and cream cheese.
Cook the spaghetti in an 8-qt pot as indicated on the package, without salt. Meanwhile, cook the shrimp, in 2 batches, stirring, en a large nonstick skillet over high heat for 3 minutes or until they turn pink. Remove from heat; cover to keep hot.
Drain the spaghetti, reserving 1/2 C of the cooking water. Put the spaghetti and the water in the pot. Add the chile sauce, the strips of chile and the shrimp; cook and stir 2 minutes over medium-low heat or until the mixture is hot. Incorporate 1/2 C of mozzarella; stir while cooking until melted. Sprinkle with the rest of the mozzarella, the cilantro and the Parmesan.
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November 2, 2010 at 3:05 pm (7 ingredients or less, Aldi ingredients, canned diced tomatoes, cream cheese, Italian, Main Dish, mostaccioli, mozzarella, oven, parmesan, pasta sauce, penne, rigatoni, sour cream, stovetop, ziti)
Preparation: 20 minutes
Bake: 20 minutes
Total: 40 minutes
Yield: 8 servings
4 cups ziti, uncooked
1 jar (26 oz) marinara sauce
1 can (14 1/2 oz) diced tomatoes, undrained
6 oz cream cheese, diced
3/4 cup sour cream
1 package (8 oz) shredded mozzarella cheese
1/3 cup grated Parmesan cheese
Preheat oven to 375 degrees.
Cook the pasta in a large pot as directed on package, omitting salt; remove from pot and drain. Meanwhile, place the marinara sauce, tomatoes and cream cheese in the same pot; cook on medium heat for 5 min. or until cream cheese is melted and well blended.
Form a layer with half the pasta mixture in a 9 x 13-inch baking dish. Top with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Cover with remaining mozzarella and Parmesan.
Bake the ziti for 20 min. or until heated through.
Make ahead: You can keep this dish covered in refrigerator up to 8 hours before baking. Increase the baking time 30 to 35 min. or until heated through.
Substitution: If you don’t have ziti, you can substitute other cylindrical pasta, like penne, rigatoni or mostaccioli.
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November 2, 2010 at 2:39 pm (eggs, frozen cut spinach, lasagna noodles, Main Dish, mozzarella, mushrooms, nutmeg, olive oil, oven, parmesan, pasta sauce, red bell peppers, ricotta cheese, roasted red peppers, stovetop, sweet onions)
Preparation: 30 minutes
Total: 1 hour 30 minutes
Yield: 12 servings
1 jar (26 oz) spaghetti sauce
2 large roasted red peppers, seeded and peeled
1 egg, beaten
2 1/2 cups ricotta cheese
2 1/2 cups shredded mozzarella cheese, divided
1 package (16 oz) frozen chopped spinach, thawed
1/2 cup grated Parmesan cheese, divided
1/2 tsp. nutmeg
12 lasagna noodles
2 tsp. olive oil
1 large sweet onion, chopped
1 lb mushrooms, sliced
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Preheat oven to 350 degrees.
Blend the sauce and peppers. Mix egg, ricotta, 1 1/4 cup of mozzarella, spinach, 1/4 cup Parmesan and nutmeg.
Cook the lasagna noodles as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet over medium heat. Add onion; cook and stir 5 min. Stir in mushrooms; cook 10 min.
Spread 3/4 cup sauce over bottom of a 9 x 13″ baking dish. Top with layers of 3 lasagna noodles, 1/3 of the ricotta mixture, 1/3 of the mixture mushrooms and 3/4 cup of the sauce. Repeat layers twice. Top with pasta sauce, remaining mozzarella and Parmesan. Cover with foil sprayed with cooking spray.
Bake 1 hour or until heated through, removing the foil after 45 min. Let lasagna stand 15 minutes. before serving.
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November 2, 2010 at 1:55 pm (Autumn, canned garbanzos, cauliflower, cilantro, garlic, Mexican, mozzarella, olive oil, oven, parmesan, red pepper flakes, Side dish)
Preparation: 10 minutes
Bake: 30 minutes
Total: 40 minutes
Yield: 10 servings
2 heads of cauliflower, separated into florets (about 7 cups)
1 can (15 oz) chickpeas, drained
6 cloves garlic, sliced
1/2 tsp. red pepper flakes
2 tbsp. olive oil
1 cup shredded mozzarella cheese
2 tbsp. grated Parmesan cheese
1 tbsp. chopped cilantro
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Preheat oven to 400 degrees.
Spread the cauliflower florets and chickpeas on the bottom of a 15x10x1-inch pan. Sprinkle with garlic and chili flakes, drizzle with oil.
Bake for 30 minutes.
Transfer vegetables to a serving bowl. Add cheese and cilantro, stir lightly.
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November 1, 2010 at 3:42 pm (chayote, cilantro, garlic, lime juice, mayonnaise, Mexican, parmesan, red bell peppers, Salad, stovetop, vegetable oil)
Preparation: 15 minutes
Cooking: 16 minutes
Total: 31 minutes
Yield: 10 servings, 1/2 cup each
1 tsp. oil
3 large chayotes (2 lb), peeled, halved, each half cut into 20 wedges
1 large red pepper, cut into strips
2 cloves garlic, thinly sliced
1/2 cup mayonnaise
Juice of 1 lime
1 1/4 cup cilantro leaves, divided
2 tbsp. grated Parmesan cheese
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Heat oil in a large skillet over medium-high heat. Add the shallots, cook, stirring 5 min. or until evenly browned. Cook covered over medium-low heat, stirring occasionally, for 7 min. or until tender-crisp.
Add peppers and garlic and cook 3 min., stirring occasionally. Remove the pan from heat.
Blend mayonnaise, lime juice and 1 cup cilantro in blender until creamy. Chop the remaining cilantro. Mix the chayotes and peppers with half of mayonnaise mixture; place in a serving dish. Top with the remaining mayonnaise mixture, Parmesan cheese and chopped cilantro.
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October 13, 2010 at 6:49 pm (extra virgin olive oil, fresh tomatoes, Main Dish, onion, parmesan, parsley, penne, pepper, salt, stovetop, thyme, ziti, zucchini)
Serves 4.
Salt and pepper
1/4 cup extra virgin olive oil
5 or 6 medium zucchini, rinsed, trimmed and cut into ribbons or coins
1 large onion, chopped
2 or 3 sprigs thyme
2 tomatoes, in wedges or roughly chopped, with their juice
1/2 pound cut pasta, like ziti or penne
Freshly grated Parmesan or freshly chopped parsley for garnish
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1. Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add zucchini, onion and thyme, and cook, stirring occasionally. Add salt and pepper and adjust heat so onion and zucchini release their liquid without browning. Cook for about 20 minutes, or until very tender.
2. Add tomatoes and their liquid to zucchini and raise heat a bit so mixture bubbles. Cook pasta until it is nearly but not quite tender. If sauce threatens to dry out, add a little pasta cooking water.
3. Drain pasta and finish cooking it in sauce. Serve, garnished with parsley or Parmesan.
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October 8, 2010 at 4:26 pm (eggs, extra virgin olive oil, fresh tomatoes, garlic, lemons, Main Dish, oven, parmesan, pepper, plain breadcrumbs, pork tenderloin, salt, stovetop, zucchini)
Prep time: 30 minutes
Cook time: 10 minutes
4 servings.
1 C bread crumbs
1/2 C finely grated Parmesan cheese
Salt and pepper
2 eggs
1 (1 lb) pork tenderloin, cut into 8 even pieces and pounded
1/2 C extra-virgin olive oil, divided
2 zucchini, halved lengthwise and sliced crosswise 1/4″ thick
2 cloves garlic, smashed and peeled
1 large tomato, cut into 1/2″ pieces
1 lemon, cut into wedges
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1. Preheat the oven to 250 degrees. In a wide shallow bowl, combine the bread crumbs, Parmesan and 2 pinches each salt and pepper; set aside. In another shallow bowl, beat the eggs. Turn each piece of pork in the crumbs to coat well, then coat with the eggs and again with the crumbs; transfer to a plate.
2. In a large skillet, heat 1/4 C olive oil over medium heat. Add 4 pork cutlets and cook until golden-brown, about 2 minutes on each side. Transfer to a baking sheet and keep warm in the oven. Repeat with 2 more tablespoons olive oil and the remaining cutlets.
3. In a medium skillet, heat the remaining 2 T olive oil over medium-high heat. Add the zucchini and garlic and cook, stirring, until golden, about 2 minutes. Add the tomato and cook until warmed through, about 1 minute. Season with salt and pepper.
4. Serve 2 pork cutlets per person with the zucchini and lemon wedges.
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June 12, 2010 at 8:35 pm (Autumn, black pepper, broccoli florets, cheddar, cornstarch, dijon mustard, milk, olive oil, oven, parmesan, salt, Side dish, soft bread crumbs, stovetop)
Everyone loves the taste of traditional broccoli-cheese casserole topped with tons of buttered crumbs. Here’s a flavorful, less fat-laden version. Besides containing vitamins A and C, this member of the cruciferous family provides riboflavin, calcium and iron.
Serves 8.
6 C loosely packed broccoli florets
1 t salt
Water to cover
3/4 C low-fat milk
2 T cornstarch
1 T Dijon mustard
1/2 t salt
1/2 t freshly ground black pepper
1 C grated cheddar cheese
1/2 C soft bread crumbs
1 T olive oil
1 T grated Parmesan cheese
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Preheat oven to 350 degrees.
Place broccoli and salt in covered saucepan with water just to cover. Bring to rolling boil over high heat. As soon as broccoli boils, remove from pan and drain in colander, reserving cooking liquid.
Plunge broccoli into ice water to stop cooking. Drain and set aside.
In saucepan place 3/4 C broccoli cooking water; add milk. Dissolve cornstarch in a little of the liquid. Add to pan with mustard, salt and pepper. Bring to boil, stirring constantly. Cook 3 minutes. Add cheese; stir to melt.
In bowl combine reserved broccoli with cheese sauce. Place in a lightly oiled ovenproof casserole.
In skillet, saute bread crumbs with oil, stirring, until golden, about 3 minutes. In bowl, toss bread crumbs with Parmesan cheese to mix. Sprinkle over top of broccoli casserole. Bake until brown and bubbling, about 40 minutes.
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