Italian Vegetable Penne Salad Recipe

16 oz penne
1 bag (16 oz) frozen Italian vegetables, thawed
1/2 cup red wine vinegar
1/2 cup good olive oil
2 cloves garlic, grated
1/2 tsp kosher salt
1/4 tsp black pepper
1 cup diced sweet red bell pepper
1/4 cup diced green onions
1/4 cup shredded fresh basil
1/4 cup diced ripe olives

Bring a large pot of salted, cold water to a boil, then add the pasta and cook according to directions on box, except 2 minutes before the pasta is cooked, add the thawed vegetables and cook for 2 more minutes.

Drain pasta and veggies into a colander and let sit.

Put the next 5 ingredients in a large bowl and whisk until frothy.

To the frothy dressing, add the cooled penne and the remaining ingredients and toss well to make sure the penne is coated with dressing.

Taste and season as needed. May be served room temperature or cooled.

Will serve 10 to 12 at a potluck.

Italian Meatball Casserole Recipe

1 pkg (18 oz size) frozen fully-cooked Italian style meatballs, THAWED
1 pkg (16 oz size) large refrigerated buttermilk biscuits
1 jar (14 oz size) any good prepared marinara or spaghetti sauce
6 oz finely shredded Mozzarella cheese

Lightly coat a glass 9x13 inch baking dish with cooking spray.

Preheat oven to 375 degrees.

Open biscuits and separate into 8 biscuits, then cut each biscuit into 8 pieces (a scissors works well for this).

Put cut up biscuits and thawed meatballs in a large bowl, add the red sauce, and toss gently to coat well.

Dump the mixture into the prepared baking dish.

Bake in preheated oven at 375 for 30 to 35 minutes or until the edges are rich golden brown.

Sprinkle the shredded cheese evenly over the top and return the baking dish to the oven and continue baking for about 3 to 4 minutes or until the cheese melts and begins to get light golden brown on top.

Remove and let stand for 7 to 10 minutes before cutting to serve.

Will make 8 to 10 potluck size servings.

Chicken Cacciatore Casserole Recipe

4 chicken pieces, your choice, uncooked
2 cans (15 oz) Italian style diced tomatoes
2 jars (6 oz) sliced mushrooms, drained
1 pkg dry Italian seasoning mix
Cooked rice optional

Preheat oven to 350 degrees. Lightly oil a casserole dish.

Arrange the chicken pieces in the casserole dish.

Pour the cans of diced tomatoes over, spread to distribute, then add the sliced mushrooms on top.

Sprinkle the dry Italian seasoning mix over evenly.

Cover tightly and bake in preheated oven for 1 hour (more or less depending on your choice of chicken pieces), until chicken is cooked thoroughly.

May serve as is or over hot cooked rice. This will be nice and saucy as chicken cacciatore should be.

Will serve 2 to 4.

Cheesy Chicken Marinara Stuffed Pasta Shells Recipe

1 box (12 oz) jumbo pasta shells
1 jar (26 oz) marinara or spaghetti sauce, divided
1 lb. cooked chicken, shredded
1 container (15 oz) ricotta cheese

Preheat your oven to 350 degrees. Lightly oil a large casserole dish.

Cook the pasta according to directions on box BUT leave them slightly al dente; drain well and set aside.

Pour 1/3 the jar of marinara into the casserole dish and spread out evenly.

Set the cooked pasta shells on top of the sauce in casserole dish, arranging evenly, open side up.

In a bowl, mix together 1/3 the jar of sauce with the shredded chicken and ricotta cheese, just until combined well.

Spoon the chicken mixture carefully into the pasta shells.

Pour the remaining sauce over the top.

Cover and bake in preheated oven for 30 minutes or until bubbly hot.

Will serve 4 to 6.

Italian Antipasto Rice Pot Recipe

1 1/2 cup water
1/2 cup tomato juice
1 cup uncooked rice
1 tsp dried basil
1 tsp dried oregano
1/2 tsp kosher salt
1 can (14 oz) artichoke hearts, drained and chopped
1 jar (7 oz) roasted red peppers, drained and chopped
1 can (2 oz) sliced ripe olives
2 tsp fresh chopped parsley
2 tsp fresh squeezed lemon juice
1/2 tsp black pepper
2 tsp grated Parmesan cheese

In a large saucepan, gently stir together the water, tomato juice, rice, basil, oregano, and salt. Put over medium-high heat, bring to a boil, then immediately turn heat down to low, cover pot, and simmer gently until rice is cooked - about 15 to 20 minutes depending on what rice you choose.

Remove pot from burner and add the artichokes, red peppers, olives, parsley, lemon juice, and black pepper. Cover pot and let sit for 3 or 4 minutes to let heat through.

Sprinkle the Parmesan cheese over the top and serve immediately.

Will serve 6 as a side dish or 4 as a main dish.

You can add some thinly sliced hard salami if you wish to more closely resemble an antipasto platter.

Low Carb Mock Pizza - Slow Cooker

1 1/2 lb ground beef or bulk Italian sausage
1 jar (15 oz) favorite no-sugar-added pizza sauce
3 cups fresh spinach, chopped
12 slices good pepperoni
1 cup sliced ripe or green olives
1 cup sliced fresh mushrooms
1 cup sliced onion
3 cups shredded Mozzarella cheese

Brown the ground meat first in a separate skillet, add the pizza sauce and stir to combine.

Put 1/2 of the meat-sauce into the slow cooker, followed by 1/2 the fresh spinach, 1/2 the pepperoni, 1/2 of the olives, 1/2 of the mushrooms, 1/2 the onion, and 1/2 the Mozzarella cheese.

Repeat the layers using up the remaining ingredients, ending with the Mozzarella cheese covering the top.

Put the slow cooker setting on LOW, cover, and cook for 5 to 6 hours.

Turn off the heat and let it sit for 15 minutes before cutting.

Will serve 6 to 8.

Low Carb Mock Meaty Mozzarella And Veggie Lasagna - Slow Cooker

1 lb Italian sausage or ground pork or ground beef (or a combination)
1 jar (14 oz) pizza sauce
1/2 Tbsp garlic flakes
2 Tbsp chopped fresh flat leaf parsley
1 zucchini, washed and coarse shredded
3 cups fresh spinach, chopped
2 cups small curd cottage cheese
3 cups shredded Mozzarella cheese
1/2 cup shredded Parmesan cheese

Put the meat in a skillet and brown, then add the pizza sauce, garlic flakes, and parsley into the browned meat and stir to combine.

Spray the bottom and sides of the slow cooker with non-stick cooking oil.

Put 1/2 of the meat sauce into the slow cooker and spread evenly.

Put 1/2 zucchini and 1/2 spinach evenly over the top.

Spread 1/2 of the cottage cheese evenly over the top.

Top with 1 cup of the Mozzarella cheese.

Spread the remaining meat sauce over the top, followed by the remaining zucchini, then spinach, then the cottage cheese.

Cover with remaining 2 cups of Mozzarella cheese, then sprinkle all the Parmesan cheese over the top.
Set the slow cooker temperature to LOW, cover and cook for 4 to 5 hours.

Turn off heat, uncover, and let sit for 10 minutes before cutting to serve.

Will serve 6 to 8.

Low Carb Herbed Italian Beef Roast - Slow Cooker

3 1/2 to 4 lb beef rump or chuck roast
1 can (8 oz) tomato sauce
2 1/2 cups water
1 tsp dried garlic flakes
1 tsp dried basil flakes
1 tsp dried oregano flakes
1/2 tsp Worcestershire sauce
1/4 tsp coarse ground black pepper
1 pkt Italian salad dressing dry mix

Set the beef roast in your slow cooker.

In a bowl, whisk together all the remaining ingredients until well blended.

Pour some of the mixture over beef in slow cooker, then turn beef over and pour the rest of mixture over the beef in the slow cooker.

Set your slow cooker to LOW, cover and let cook for 6 to 7 hours or until beef roast is fork tender.

Remove and serve hot with assorted greens for a full low-carb meal.

Will serve 6 to 8.

Low Carb Chicken Pepper Puttanesca - Slow Cooker

3 lbs chicken parts (your choice), bones and skin removed
1 green bell pepper, chopped in 1 inch chunks
1 yellow bell pepper, chopped in 1 inch chunks
1 medium size onion, chopped in 1 inch chunks
1 jar (24 oz) Puttanesca sauce (spaghetti/marinara sauce)
1 cup sliced ripe or green olives (your choice)
fresh spinach optional

Arrange the bell peppers and onions evenly in the bottom of crockpot.

Top with the chicken, arranging evenly.

Pour the Puttanesca sauce over the chicken, making sure it's all coated well, then sprinkle the olives on top.

Set crockpot to LOW and cook for 7 hours or until chicken is tender.

Serve chicken with sauce spooned over the top.

You may also wish to serve the chicken over a bed of fresh spinach with the sauce spooned over all.

Will serve 6 to 8.

Loaded Vegetable Frittata Sandwich

2 Tbsp olive oil
1 large red bell pepper, chopped small
1 large green bell pepper, chopped small
1 large onion, peeled, chopped small
2 large potatoes, peeled, chopped small
salt and pepper to taste
10 large eggs, at room temp
1/2 cup grated Parmigiano-Reggiano cheese
pinch red pepper flakes, optional
8 slices good Italian bread
1 garlic clove, cut in half
1 heirloom tomato, cut into 4 thin slices

In a 10 inch nonstick skillet over medium heat, add the olive oil. Once the oil is hot, add the bell peppers, onion, and potatoes, and cook for about 15 minutes, or until tender and the potatoes start to brown a bit. (Turn mixture over a couple.) Season with salt and pepper.

In a large bowl, whisk together the eggs, cheese, and a pinch of red pepper flakes if desired.

Pour the eggs into the skillet (still over medium heat) with the vegetables. Stir just until the eggs set around the edge of the pan, turn heat to low, then stop stirring and cook for about 5 to 7 minutes, long enough that the bottom is lightly browned. Flip and continue cooking on the other side until the eggs are completely set; remove from heat.

Prepare the bread: Lay all 8 slices on work surface. To give garlic flavor to the bread, rub each slice of bread (only side facing up) with the cut edge of the garlic clove. Top 4 of the garlic-rubbed bread pieces with a slice of tomato and drizzle with some olive oil. Season with salt and pepper to taste.

Cut wedges of the frittata from the skillet and lay on top of the prepared bread slices, then top with the remaining bread slices to form a sandwich.

Serve immediately.

Italian Veggie Bean Tomato Soup

1 Tbsp olive oil
1 onion, chopped
2 cans (14.5 oz size) diced Italian style tomatoes
1 Tbsp chili powder
1 can (10.75 oz) tomato basil soup concentrate
4 cups water
2 tsp dried oregano
2 tsp dried basil
2 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
2 cans (16 oz size) kidney beans, rinsed, drained
1 can (16 oz) Italian green beans, drained
1 zucchini, washed and diced
1 carrot, peeled and diced
1 package (8 oz) rotini pasta, cooked

Over medium heat in a soup pot or Dutch oven, heat the olive oil, add the onion and cook until tender. Add the next 9 ingredients, stir and bring to a boil, reduce heat, and simmer for 30 minutes, stirring several times.
After the 30 minutes, add the kidney beans, green beans, zucchini, and carrots and continue simmering for another 15 minutes, stirring occasionally, until veggies are just tender.

Meanwhile, make the pasta according to package directions, then drain and set aside.

When vegetables are done cooking in soup, add the cooked pasta, stir, and serve immediately.

Old Country Italian Wedding Soup

12 cups chicken broth (about 2 large cans)
6 chicken breasts
2 celery stalks, chopped
1 small onion, chopped
2 medium carrots, chopped
1 bag (16 oz size) frozen meatballs (plain)
1 tablespoon fresh chopped Italian parsley
salt and pepper to taste
1/2 cup grated Parmesan cheese
1 cup Acini de Pepe pasta, uncooked (or other small pasta you like)

In a large soup pot over medium heat, bring the chicken broth to a boil, then add in the chicken, celery, onion, and carrots, reduce heat and simmer slowly until the chicken is completely cooked. Remove chicken from the soup pot and set aside.

Add to the soup pot the meatballs, parsley, salt, pepper and Parmesan cheese and cook until the meatballs are almost cooked, then add the pasta and continue simmering until the pasta are cooked al dente (use the package as a guideline for time).

Cut up the cooked chicken you have set aside, then add the chicken back into the soup pot and cook just until the chicken is warmed through again.

When ready to serve, ladle into bowls, and sprinkle with more Parmesan cheese and parsley if you like.

Sweet Surprise Tomato Basil Soup

1/4 cup unsweetened apple juice
1 teaspoon olive oil
2 garlic cloves, grated
1/2 red bell pepper, diced
1/2 sweet onion, diced
1 cup vegetable or chicken stock
4 cups diced tomatoes (fresh or canned)
1/3 cup pasta (suggest orzo)
1/4 cup fresh basil, chopped 

Heat the apple juice and olive oil in a soup pot over medium heat. Add to the soup pot the garlic, red bell pepper, and onion and cook for 5 to 7 minutes or until the veggies are soft (making sure the onion doesn't brown). Drizzle in just a touch more apple juice if the veggies start to stick to the pot.

Add the broth and diced tomatoes, bring to a boil, then add the orzo (or other small pasta you choose) and turn heat down just to stay at a slow bubble, and cook, stirring often, for 5 minutes.

Put lid on pot, turn heat down to low, and simmer for 15 minutes.

Remove the pot from the heat, uncover the pot, stir in the basil, and serve immediately.

Creamy Italian Shrimp Fettuccine

1/2 lb fettuccine
1 tsp salt
1 cup fresh broccoli florets, small bite size
1 Tbsp olive oil
1 garlic clove, minced
1 lb cleaned pre-cooked shrimp, thawed if frozen
1 container (10 oz) 'Savory Lemon And Herb' cooking creme
1/4 cup milk
1 medium Roma tomato, diced
Parmesan cheese for serving, optional

Bring a large pot of water to a boil, add the salt, then add fettuccine and cook until just a few minutes from becoming al dente, then add the broccoli and cook until pasta becomes al dente and broccoli is tender. Drain and put back in pot to keep warm.

In a large skillet over medium heat, add the olive oil and when hot add the shrimp and cook until shrimp is almost heated through, then add garlic and cook for 1 more minute until garlic is fragrant and shrimp is hot.
Turn heat down to low, add the cooking creme and the milk, stirring to combine and cook for about 1 or 2 more minutes just until heated through.

Pour this creamy shrimp mixture into the still hot pasta/broccoli in the pot; toss to coat well, then add the tomatoes and serve in shallow bowls or plates. Top with grated Parmesan cheese if desired.

Italian Strawberry Risotto

6 Tbsp unsalted butter
1/4 cup leeks, finely chopped
2 cups Arborio rice
2/3 cup dry white wine
4 cups chicken broth, heated
1 cup strawberries, sliced
1/2 cup Parmigiano-Reggiano cheese, grated

In a heavy saucepan over medium heat, melt the butter, then add the leeks and cook until they become translucent.

Add the Arborio and stir to coat well with the melted butter and leeks.

Slowly start pouring in the wine in small portions, stirring constantly, and letting each portion of wine get absorbed before adding more. Remember to keep stirring while you do this.

Once all the wine has been used, start to add the broth, 1 ladle at a time, stirring until it has been absorbed.

Continue to add the broth a ladle at a time, stirring continuously, waiting until that ladle is absorbed, then adding another, and continuing.  This will take about 20 to 25 minutes. The rice will get creamy and tender, but should still have some 'al dente' feel to it.

Remove the saucepan from the heat and stir in the sliced strawberries and cheese, stirring to melt the cheese.
Serve warm or room temperature.

Italian Spinach Quinoa Tossed With Basil Pesto

2 cups tightly-packed chopped fresh basil
1/3 cup flax oil
1/3 cup olive oil
1/2 cup hemp seeds or pine nuts
2 to 4 garlic cloves
3/4 tsp kosher salt
4 cups cooked quinoa (still warm or chilled)
1/2 cup sun-dried tomatoes, soaked in hot water until soft, cut into thin strips
2 cups baby spinach, cut into thin strips

In your food processor, put first 6 ingredients and process until smooth and creamy.

Put the cooked quinoa, tomatoes, and spinach in a large bowl, then pour in the pesto from the food processor. Toss to combine. Serve room temperature or chilled.

Italian Cannellini Soup

8 ounces dried cannellini beans
6 sage leaves
2 garlic cloves
dash kosher salt
olive oil
3 carrots, diced small
2 celery stalks, diced small
1 dried chili pepper, diced (seeds removed)
4 large tomatoes, chopped small
5 ounces ditalini (or other small) pasta

Put the beans in a large glass bowl and cover with lots of water. Let soak overnight. Drain the water that the beans soaked in overnight, put the beans in a large (8 quart) soup pot, fill with fresh water and the sage leaves and garlic cloves.

Cook the beans for 2 hours or until they are tender, over low heat. When beans are almost tender, add the kosher salt.

Meanwhile, put a skillet over low heat, add olive oil, carrots, celery, and chili pepper, and cook until veggies are tender, stirring often.

When beans are cooked and tender, ladle out most of the cooked beans (working in sections) into your food processor and puree, removing to a bowl and continuing until most of the beans are pureed.

Pour the pureed beans back into the soup pot, add the vegetables from the skillet to the pot, add the tomatoes, and simmer on low heat for 30 minutes, stirring often, maintaining a gentle bubble.

Add the pasta to the pot, and continue simmering until the pasta is al dente, then serve in deep bowls.

Italian Sausage And Bean Soup With Pasta

1 pound Italian sausage
1 cup onion, chopped
2 tsp olive oil
28 ounces diced tomatoes
1 cup pasta (shells, penne, ziti, or other sturdy pasta)
2 chicken bouillon cubes
3 1/2 cups water, hot
18 ounces kidney beans, drained

Brown the sausage and onion in the oil in a large skillet over medium high heat for approximately 5 minutes. 

Once the sausage and onion have been browned, add the tomatoes with their juice, the pasta, bouillon cubes, and water.  Bring to a boil, reduce the heat, then add the kidney beans.

Make sure soup is just simmering, then cover pot, and simmer for about 10 to 15 minutes or just until the pasta is al dente.

Italian Roasted Red Bell Pepper Tarts

1 sheet of puff pastry, thawed
1 cup roasted red bell peppers, pureed in blender or food processor
3/4 cup milk
1 Tbsp tomato paste
1 Tbsp flour
3 lightly beaten eggs
1/4 cup Asiago cheese, grated
1 Tbsp fresh thyme, chopped
salt and pepper to taste

Preheat oven to 425 degrees. Cut puff pastry to fit 4 to 6 tart tins (depending on size). Lightly settle the puff pastry into the tart tins, trim the edges, then set on a baking sheet and bake in preheated oven for 5 or 6 minutes.

Remove and reduce the oven temperature to 325 degrees.

In a bowl, whisk together the remaining ingredients, taste and adjust salt and pepper seasoning.
Pour this mixture into the baked tart shells and place them back in the oven to bake for 15 to 20 minutes or until the filling is set.

Remove and allow to cool slightly before serving.

Roasted Cauliflower With Mushroom Wine Sauce Recipe

1 large head cauliflower, core removed
1 Tbsp olive oil
salt and black pepper to taste
2 finely minced shallots
1 cup fresh mushrooms, sliced
1 to 2 Tbsp capers
3 Tbsp lemon juice
1/3 cup dry white wine
1/4 cup fresh flat leaf parsley
4 lemon slices

Preheat oven to 425 degrees.

Put cauliflower on a cutting board and segment/cut into 1 inch pieces.

Put on a baking sheet, drizzle with the olive oil, and sprinkle with salt and pepper to taste.

Put in oven and roast for approximately 30 minutes or until cauliflower is tender and has begun to brown lightly. Turn once after about 15 minutes of roasting to make sure the cauliflower cooks evenly.

Meanwhile, in a large skillet over medium heat, add a little oil and the shallots and cook, stirring, for a couple minutes. Add the mushrooms and cook until softened, about 3 or 4 minutes.

Add the capers, lemon juice, and dry white wine, stir, cooking until the liquid reduces a little. Remove from heat and add the parsley, stir.

To serve, divide the roasted cauliflower onto 4 plates, spoon the mushroom sauce over, then top each serving with a lemon slice.