Antipasto Tortellini Salad
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Yield 6 servings
Dressing:
• 1 small red onion, minced
• 1/2 c. fresh basil leaves, minced
• 1/4 c. extra virgin olive oil
• 2 T. red wine vinegar
• 3/4 t. salt
• 1/8t. red pepper flakes
Salad
• 3 large bell peppers, roasted, 1 each yellow, red, green
• 2 oz. Thinly sliced genoa salami
• 2 oz. Fontinella cheese
• 8 oz fresh tortellini, cooked
1.) For dressing, combine onion, basil, oil, vinegar, salt, and red pepper flakes I large bowl
2.) For salad, cut bell peppers into 1/2 inch dice. Add to bowl.
3.) Cut salami into strips and cheese into small cubes. Add to bowl along with tortellini. Toss gently. Serve immediately or cover and refrigerate overnight. Adjust seasoning before serving. Serve at room temperature.
Antipasto Pasta Salad
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• 1# Cooked Pasta (use shape of choice)
• 1/4# cubed Fontinella or Asiago (cut in small cubes)
• 1/2 cup Green Olives (Whole)
• 1/2 c Black Olives (sliced)
• 2 green onions cut into small pieces
• 1 Diced red or green pepper
• 2 stalks of celery chopped
• 1/4# Pepperoni thinly sliced – or cubed
• 1 cup cherry or grape tomatoes
Mix all ingredients in a large serving bowl. Mix your own dressing or use bottled Italian dressing and pour over top. Let marinate overnight. Garnish with fresh basil.
•Healthy Version – we like to use Seven Seas Reduced Fat Wine Vinaigrette. You can also use Hormel Turkey Pepperoni (if you can find it).
Baked Artichokes
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• 1 large jar of marinated artichoke hearts
• Olive Oil
• 1/2 c. Italian seasoned bread crumbs
• Black pepper
• Granulated garlic
Put one layer of hearts in a shallow baking dish. Pour about 1/4 – 1/2 cup of Italian seasoned bread crumbs for every cup of artichokes over the hearts. Drizzle olive oil across the hearts. Use a decent amount--you don’t want them to be dry.
Sprinkle black pepper liberally over them. Sprinkle some fresh grated Italian cheese and a little granulated garlic over the top. Drizzle some more olive oil across the top. Bake at 350º for 30 minutes. They are great leftover in omelets, alone, or over pasta.
Mashed Cauliflower
• 1 head of cleaned and washed cauliflower, separated.
• Sour Cream or cream cheese
• Shredded cheddar cheese
• 1/2 large onion quartered
Boil cauliflower until tender – usually about 15 minutes. Drain.
Transfer to food processor and blend until cauliflower and onion until cauliflower is pureed or as lumpy as you wish. To food processor tube, add 1/2 cup sour cream or cream cheese. Also add 1/2 cup cheddar cheese. Blend thoroughly. Transfer to a baking dish. Sprinkle top with cheddar cheese. Bake at 350º for 20-30 minutes.
•Healthy Version – use low fat cream cheese or low fat sour cream. Reduced fat cheddar cheese also works. Youcan also go completely fat free with the cream cheese, sour cream and cheddar cheese.
Mike’s Favorite – This version of Atkins “Mashed Potatoes” has become one of a Mike’s favorites. It sure beats peeling all those potatoes.
Company Mashed Potatoes
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Serves 6. Yields 1 1/2 quart
• 4 cups seasoned hot mashed potatoes
• 1 c sour cream
• 1/3 cup chopped onion
• 4 oz cheddar cheese
• 1/2 teaspoon salt
Combine all ingredients. Spread in a baking dish. Sprinkle 1 tablespoon of cheddar on top. Bake at 350º for 25 minutes. This can be made ahead of time. You may have to extend baking time if dish is cold.
•Healthy version – It’s ok to use reduced fat sour cream and reduced fat cheddar cheese.
Oven Fried Eggplant
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• 1 # of eggplant sliced into 1/2” slices
• 1/2 c. Italian seasoned bread crumbs
• 1 t. salt
• 1 egg
Preheat oven to 425. Grease a jelly roll pan. Mix 1/2 c. of bread crumbs (see recipe below) & 1 t. salt. Slightly beat the egg. Dip the eggplant slices in the egg then, coat with crumbs. Place slices on pan and bake uncovered for 15 minutes. Then, turn them over and bake for 15 minutes more.
Bread Crumbs:
For each cup of crumbs add:
1/4 c. good Italian cheese
1 clove garlic
1/4 t. basil
1/4 t. pepper
1/4 t. salt
1/4 t. granulated garlic
•Healthy Variations – Use egg beaters instead.
Oven-Fried Summer Squash
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• 1/3 c. cornmeal
• 1/3 c. grated Parmesan cheese• 3 Tbs. all-purpose flour
• 1/2 c. buttermilk
• 2 large yellow squash, sliced diagonally
• 2 medium zucchini, slicked diagonally
Heat oven to 425F. In pie plate, combine cornmeal, Parmesan cheese and flour. Place buttermilk in medium bowl. Dip yellow squash and zucchini in buttermilk; allow excess to drip off. Dredge in cornmeal mixture; turn to coat well. Place on baking sheet coated with olive oil cooking spray. Coat squash well with cooking spray. Bake 20 minutes, turning once, or until golden brown.
Note: This recipe is also excellent when made with eggplant and tomatoes. If you have leftovers, don’t reheat in the microwave or they will get very soggy. Instead, bake at 350F 10 minutes or until crisp and heated through.
Mom’s Classic Potato Salad
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Yields 5 cups.
• 1 c. mayo
• 2 T. vinegar
• 1 1/2 t. salt
• 1 t. sugar
• 4 c. cooked cubed potatoes
• 1 c. sliced celery
• 1 c. sliced, chopped onion
• 2 hard cooked eggs
• 1/4 c. green pepper
Mix first 4 ingredients – set aside. In a bowl combine remaining ingredients. Pour dressing over and mix gently. Garnish with slices of hard boiled egg and paprika. Chill several hours prior to serving.
•Healthy Version – use low fat or fat free mayonnaise. Eliminate sugar or substitute Equal or Splenda.
Roasted Vegetables
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• Variety of fresh vegetables, cut up. See below.
• Olive oil
• Olive oil Pam
• Black pepper
Preheat oven to 450 degrees.
Use a large roasting pan. Spray it liberally with Olive Oil Pam. Cut up a wide variety of fresh vegetables.
I always mix them up and usually put in at least 6 different kinds, maybe more. You can also just limit it to a couple if that’s what you like. I have used many different kinds, i.e. Yellow squash, zucchini, Mexican squash, mushrooms, asparagus, broccoli, cauliflower, eggplant, brussel sprouts, carrots. I have even used a sweet potato in there or a blend of root type veggies in the fall. Whatever you like. I always try to use some sliced onions, and a mix of red, yellow, orange, green peppers. They add great flavor. The more different the colors of the vegetables, the better it looks, the healthier it is, and the taste is great.
Spray heavily with Pam again. Drizzle olive oil over the vegetables. If you like, use a misto. You won’t need to use as much oil but you will get the taste. It is not necessary if you are watching your weight. Olive oil is a very healthy way to go as long as you don’t use too much.
Roast in oven for about 40 minutes. Halfway through cooking time toss them so they can roast more evenly. We like them a little browner, but take them out when they reach the color you like. I just sprinkle with some fresh ground black pepper; we don’t add salt but you can if you like. You will really enjoy these, and they taste great the next day.
Make extra; it tastes even better when it is little older or can be used in an omelet.
Stuffed Mushrooms
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• 1 pound large gourmet, white mushrooms
• 1/4 cup grated Parmesan cheese
• 1 pack of Alouette cheese
• Bread Crumbs
• Paprika
Wash mushrooms carefully. Remove the stems and coarsely chop. Mix stem pieces, with parmesan and alouette cheeses. With a spoon push filling into the hollow of each mushroom cap. Place stuffing side up on a foiled lined baking sheet. Lightly sprinkle bread crumbs over mushroom caps. Then lightly sprinkle paprika over mushrooms.
Bake, uncovered, at 350° for 30 minutes or until thoroughly heated. Allow 2 mushroom caps per person.
•Healthy Variations – Use the light Alouette cheese.
Tubetti Pasta Salad
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• 2 c. pasta – tubetti or other small tube pasta
• 1 c. chopped fresh ripe tomatoes
• 1/4 c. olive oil
• 1 T. red wine vinegar
• 1/4 t. salt
• 1/4 t. coarsely ground black pepper
• 1 clove garlic, crushed
• 1 pinch dried oregano
• 8 oz. smoked mozzarella (cut in 1/4 in. pieces)
• 6 sun-dried tomatoes, oil packed, drained, and blotted dry
• 2 T. chopped fresh basil leaves
Cook pasta in plenty of boiling salted water until al dente or firm to the bite (about 8 minutes). Drain and rinse pasta.
In a large bowl, combine the chopped fresh tomatoes, oil, vinegar, salt, pepper, garlic, and oregano. Add the tubetti pasta, mozzarella, minced sun-dried tomatoes, and basil leaves. Toss to blend.
Vegetable Casserole
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Yields 20 oz.
Serves 12-16 people.
• 2 pkg. Frozen California blend vegetables
• 1/2 bag green beans (french style)
• 2 cans cream of mushroom soup
• 1/2 # shredded cheddar or Velveeta cheese
• 1/4 # margarine
• 6 slices bread cubed
Cook all vegetables as directed. Drain vegetables. Put 2 cans of mushroom soup in with vegetables. Pour into casserole sprinkle cheese on top. Just before baking melt margarine and toss bread crumbs into margarine just long enough to absorb margarine. Place on top of cheese. Bake at 350 degrees for 30 minutes. Can be prepared a day ahead, but put bread crumbs on top just before baking.
•Healthy Version – use reduced fat or Healthy Request cream of mushroom soup. Use reduced fat cheddar cheese or Lite Velveeta.
Zucchini ala Rini
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• 1 c. flour
• 1 t. baking powder
• 1/8 t. salt
• 1/2 c. grated Parmesan cheese
• 2 T. parsley
• 3/4 t. salt
• 1/2 t. marjoram (the spice not, butter)
• 4 eggs
• 1/4 c. oil
• 3 c. zucchini – sliced thin – I mix green and yellow
• 1/2 c. onion – chopped
• 1 garlic clove – minced
Mix together dry ingredients. Mix together eggs and oil - add to dry ingredients. Mix with a fork – add vegetables. Pour mixture into a greased baking dish. Bake at 350º
for 25-30 minutes until set. Do not make ahead of time – too much moisture for eggs to set.
•Healthy Variations – Use egg beaters instead of eggs.
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