Cauliflower & Lemon Pasta
Cauliflower & Lemon Pasta
Roasted Cauliflower & Lemon Pasta is one of the EASIEST dishes to make for a quick dinner. Roasting the Cauliflower is not a necessity, but it gives a great caramelization to the dish. I love the FRESHNESS of this dish with the Lemon and Fresh Parsley. The capers add that extra burst of unexpected saltiness. EASY Roasted Cauliflower & Lemon Orecchiette Pasta is one of my FAVORITE go-to WEEKNIGHT recipe dishes.
EASY Roasted Cauliflower & Lemon Pasta
Serves 4 – 6
1 lb Orecchiette Pasta, cooked
1 Head Cauliflower, florets separated
Olive Oil and Salt and Pepper to coat
2 Tablespoons Olive Oil
½ Onion, finely dice
4 Garlic Cloves, minced
½ – 1 Cup Pasta Water
½ Cup Parmesan Cheese, grated
1 Lemon, juice and zest
2 Tablespoons Butter
1 Tablespoons Capers
¼ – ½ teaspoon Red Pepper Flakes
Fresh Parsley, chopped
Preheat the oven to 425 degrees
- Place cauliflower florets on a baking sheet, and drizzle with enough olive oil to coat cauliflower and salt. Bake for 45 minutes or until caramelized and golden brown.
- Over medium-high heat, place a pot with about 4 cups of water and 1 – 2 tablespoons of salt and bring to a boil. Once boiling add pasta and cook according to package or doneness. When the pasta is cooked, reserve ½ – 1 cup of pasta water and strain the remaining water. Set pasta aside.
- In the same pot, add Olive Oil, Onion, and Garlic and sauté for a few minutes until onions are translucent.
- Add Pasta, Parmesan Cheese, Pasta Water, Lemon Juice, Butter, Capers, and Red Pepper Flakes and mix to fully incorporate.
- Remove from heat and add Parsley and Lemon Zest.
- Season with salt and pepper.
- Serve!
Eggplant Rollatini
Eggplant Rollatini
If You Have Eggplant Make This EASY Side Dish. EASY Stuffed Eggplant Rollatini is one of my favorite Eggplant dishes to make. I love it as a side dish as well as the main dish. It also makes for the PERFECT appetizer. Eggplant Rollatini is so creamy with the combination of the ricotta and mozzarella cheese and the lemon gives the eggplant a fresh spring taste. You will love how easy and delicious this is!
EASY Stuffed Eggplant Rollatini
Serves 4 – 6
2 Large Eggplants
1 ½ cups marinara tomato sauce
15 oz container of Ricotta Cheese
1 Cup Mozzarella Cheese. Grated, plus additional for topping
¼ Cup Parmesan Cheese, grated
1 Egg
1 Lemon (zest and juice)
1 Tablespoon Italian Seasoning
½ tsp Salt
Italian Parsley, fresh rough chop for garnish
Preheat the oven to 350 degrees
- Slice eggplant into 1/2-inch vertical slices and place on an oiled baking sheet. Once all the sliced eggplants are on the baking sheet, drizzle or brush a little more olive oil on each top piece of eggplant and sprinkle salt. Bake for 20 minutes or until eggplant is pliable. Once cooked, remove the eggplant from the oven and leave it to cool for a few minutes.
- In a mixing bowl, add Ricotta, Mozzarella, parmesan, Egg, Lemon zest and juice, Italian seasoning, and salt. Mix until all evenly incorporated.
- In a baking dish, line the bottom with about one cup of tomato sauce.
- Place an eggplant slice on your workbench and using a spoon, scoop out the cheese mixture and place it on the eggplant slice. Spread it evenly to cover most of the eggplant. Leave about 2-inches on the closing end of the eggplant.
- Roll the eggplant slice toward the closure part that has no filling. The filling will begin to spill on the sides and push toward the end of the eggplant.
- Place the eggplant, seam side down, in your baking dish. Continue doing this until all the eggplants are filled.
- Top each eggplant roll with tomato sauce. If the tomato sauce is not seasoned, sprinkle salt and pepper on top to give the sauce some seasoning.
- Top each roll with additional mozzarella cheese.
- Cover with foil and bake for about 20 min or until the sides are bubbling.
- Option, you can remove the foil and place the dish back in the oven under the broiler until the mozzarella cheese is golden brown.
- Garnish with fresh parsley
- Serve as the main entrée, with a side salad or meat or vegetable of your choice
EASY Spaghetti Squash
EASY Spaghetti Squash
EASY Stuffed Spaghetti Squash is an EASY complete dinner. Spaghetti Squash can be virtually stuffed with ANYTHING. In this video, I use up some leftover bits and pieces of vegetables. You can add meat or make it completely vegetarian. This is the EASIEST stuffed Spaghetti Squash to make. Not only is this a TASTY Spaghetti Squash but an EASY dinner recipe.
Serves 4 – 6
1 Spaghetti Squash, halved and clean
1 Onion, diced
4 Cloves Garlic, minced
2 Carrots, diced
2 Celery Stalks, diced
1 Bell Pepper, diced
1 lb Ground Meat, I used Turkey
1 lb Mushrooms, diced
1/3 cup Parmesan Cheese, grated
1 cup Mozzarella, grated (plus extra for the top)
1-2 cups Tomato Sauce
Parsley for Garnish
Salt and Pepper, to taste
Optional – I used 4 oz of Mascarpone just to use this up.
Preheat Oven 350 degrees
- Carefully cut Spaghetti squash in half vertically and scoop out all the seeds.
- Drizzle the inside of the Spaghetti Squash with olive oil and evenly coat as well as salt and pepper the insides.
- Place cut side down on a baking sheet and cook until the squash is soft about 45 minutes. This time may vary depending on the size of the squash.
- In a saucepan over medium-high heat, add s few tablespoons of olive oil. Once hot, add onions and garlic and sauté for a few minutes.
- Then add the carrots, celery, and bell peppers. Continue to cook until the vegetables are soft about 3 – 5 minutes.
- Add Ground Meat and begin to break up into small pieces as it cooks. You can void this step if making this dish vegetarian.
- Add Mushrooms and continue to cook until all is completely cooked.
- At this point, the heat can be turned off and the cheeses can all be added and fully incorporated. Also, season with additional salt and pepper.
- When the Spaghetti Squash is cooked, allow it to cool before handling and using a fork to scrape the strands apart.
- Fill the Spaghetti Squash with the filling. Spoon over Tomato Sauce and sprinkle additional Mozzarella Cheese.
- Place back in the oven and cook for about 20 minutes to heat up everything and have the cheese melted on top.
- Garnish with Fresh Parsley and serve!
How To Make The Creamiest Risotto
How To Make The Creamiest Risotto
Risotto is EASIER to make than YOU THINK. For most Italians, Risotto is considered comfort food. AUTHENTIC Italian risotto recipe is a staple in the kitchen and has been around for centuries. Italian risotto rice recipe has few ingredients and only a couple of key steps that I share for a successful Risotto. I share in this tutorial how EASY Risotto recipe is to make. Once you have mastered the few basic techniques of how to make a risotto, you can add your own favorite ingredients and create your own version of comfort.
How To Make The Creamiest Risotto
Serves 4 – 6
2 Tablespoon Butter, divided into 2
1 small Onion, finely diced
1 cup Arborio Rice
¼ cup White Wine
4 cups Broth, Vegetable
1 cup Peas, frozen
1 15 oz jar Roasted Peppers, sliced, or 2 Roasted Peppers
4 oz Mascarpone
½ cup Parmesan Cheese, grated
2 Tablespoons Parsley, chopped
Salt, to taste
- Bring stock to a simmer in a large saucepan. Reduce once heated and keep to a simmer.
- In a large saucepan, add butter and onions; sauté for 2 – 3 minutes.
- Add the rice; mix well so the rice is coated throughout and sauté until the rice is slightly translucent, about 2-3 minutes.
- Add the wine and stir until it is absorbed, should only take about 1 minute.
- Add a ladleful of the simmering stock; stir and wait until it is absorbed before adding another ladleful stirring gently and almost constantly. Tip: From this point, set a timer for 18 minutes.
- Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center.
- During the last 2 minutes of cooking, most of the liquid should be absorbed. Begin to add the Peas, Roasted Peppers, Mascarpone, Parmesan Cheese, 1 Tablespoon of Butter, and 1 Tablespoon of Parsley. Stir to fully incorporate.
- Remove from heat and serve. Bonus tip: To add more flavor, add a lemon wedge and garnish with additional parsley and Parmigiano-Reggiano.
EASY 1 Week Meal Prep in 1 Hour
EASY 1 Week Meal Prep in 1 Hour
Meal Prep for 2 people (Adjust these amounts to meet your needs)
Step 1 – Grains
Place grains in cooker
Brown Rice 3 cups = 1 ½ cups water
1 teaspoon salt
Cook 50 minutes to 1 hour or until done
Prepare sheet pans (Preheat oven 350 degrees)
Step 2 – Sheet Pan # 1
Roasted Veggies (4 Zucchini, 1 head of Cauliflower, 8 Carrots, 1 Large Onions, 1 lb of Brussel Sprouts) mixed with enough olive oil to coat vegetables and with standard spices
Beets, cleaned with tops removed – wrap in foil
Place sheet pans in oven and cook until tender, about 30 minutes. (This time will vary depending on thickness and preference)
Step 3 – Sheet Pan #2
Chicken coat with enough olive oil and add standard spices
Place in oven and cook until internal temperature of 165 degrees, about 30 minutes depending on thickness or cut of chicken.
Prepare Snacks
Step 4 – Prepare veggies snacks
Celery, carrots, cucumbers, bell peppers (Cut in strips or circles)
Baby Tomatoes
Olives
Green Beans
Step 5 – Prepare Dip
1 can Cannellini Beans, drained and rinsed
2-4 Tablespoons water (desired thickness)
2 tablespoons Olive oil
1 clove Garlic, minced
Salt and Pepper to taste
Step 6 – Trail Mix
1 ½ cups Nuts of choice (1 cup Pecans and Cashews and ½ cut slivered Almonds)
½ cup Pumpkin Seeds
½ cup Dried Fruit
½ cup Chocolate bits
½ cup Coconut shreds
Step 7 – Prepare Salad
Have the Salad portioned out in Containers.
Prepare Salad Dressing (3:1 ration of Oil:Acid)
12 Tablespoons (3/4 cup) Olive Oil
Juice of 1 lemon, yields ~4 teaspoons
1 Tablespoon Mustard
1 teaspoon Garlic Powder, Onion Powder, Oregano, and Salt
½ teaspoon Pepper
Suggested Meals Options
- Chicken with rice and oven roasted veggies
- Salad with chicken slices, veggie snacks (cut into smaller pieces), pumpkin seeds and Salad dressing
- Chicken with oven roasted veggies and Salad
- Salad with chicken slices, roasted veggies, and Salad dressing
- Rice topped with oven roasted veggies and side salad with dressing
*Standard Spices
2 teaspoons Salt
1 teaspoon Paprika
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Italian Seasoning)
½ teaspoon Pepper
Healthy Chickpeas Dinner
Healthy Chickpeas Dinner
Rice with Chickpeas is a traditional Italian Mediterranean one-pot meal. It’s an EASY, filling, and nutritious meal a light creamy sauce that is packed with flavor for a great tasting one-pot dinner. Of course, you can add any vegetable of choice to this EASY Mediterranean meal. With the addition of chickpeas, this dish is very inexpensive and substantial comfort food made mostly of pantry and kitchen staples. Which also makes it a great last-minute meal. Rice and Chickpea EASY meal is also perfect for VEGANS looking for a nutritious and protein-packed meal.
One-Pot Spinach Rice with Chickpeas | Plant-Based | Easy One-Pot Vegan Recipes
Serves 4 – 6
2 Tablespoon Olive Oil, optional
1 Onion, diced
4 Garlic Cloves, minced
1 cup Carrots, cut on the bias
1 cup Celery, cut on the bias
1 cup Brown Rice, uncooked
1 ½ cup Strained tomatoes or Passata
4 cups Broth or Water, if using water add more seasonings of choice
1 – 15 oz Can Chickpeas, cooked
1/4 Teaspoon Red Pepper Flakes, Optional
Salt and Pepper to taste
8 oz Fresh Spinach
Garnish:
¼ cup Parsley, finely chopped
Juice of a Lemon, to taste
Drizzle of Olive oil
- In a sauté pan over medium-high heat, add olive oil, onions, and garlic. Cook until onions are soft.
- Add carrots and celery and cook for 2-3 minutes.
- Add rice and cook for a few minutes to toast the rice.
- Add tomato sauce and broth. Cover and occasionally stir until rice is cooked. (White Rice will take about 20 minutes and Brown Rice about 50 minutes.)
- Add chickpeas, red pepper, salt, pepper, and spinach. Stir until the spinach is all cooked down.
- When ready to serve, garnish with parsley, lemon wedge, and olive oil.
Easy Spring Salad
Easy Spring Salad
This SIMPLE Mediterranean-style salad is not only packed with flavor but is so easy to make. Even the dressing is SIMPLE with just lemon and olive oil. Another GREAT thing about this dish, is that it can be made ahead. The EASY Bean Salad gets better as it sits so that all the flavors can marry together. This EASY Italian White Bean Salad can be made ahead for lunch, served as a side dish, or hearty enough for the main meal.
Serves 4 – 6
2 – 15 oz cans White Beans (cannellini), drained and rinsed well
1 English Cucumber, diced
10 oz container Cherry Tomatoes, halved
1 Small Purple Onion, thinly sliced
1 Bell Pepper, small dice
1 cup Fresh Parsley, chopped
2 – 4 Green Onions, chopped
¼ cup Mint Leaves, chopped
1 Tablespoon Thyme, fresh
1 Tablespoon Oregano, fresh
1 Lemon, zested and juiced
4 – 6 Tablespoons Extra virgin olive oil
2 Garlic Cloves, minced
¼ teaspoon Red Pepper Flakes Salt and pepper, to taste
Garnish:
Parmesan Shavings Bulgarian Feta cheese
1. Place all ingredients in a large mixing bowl.
2. Toss to evenly distribute the dressing. To enhance the flavor of the salad, allow the dressing and herbs to sit for 30 minutes before serving.
3. Place a serving on a place and garnish with cheese. Serve as a side dish or main dish.
Best Italian Soup
Best Italian Soup
There’s nothing better on a cold night than a hearty bowl of homemade soup. The classic combination of Sausage, Creamy White Cannellini Beans, and Escarole has never been so satisfying. This EASY Italian soup, typically known as Minestra alla Napoletana, is a quick, one-pot comforting soup that will become a family favorite. The sweetness from the Escarole, creaminess from the White Beans, and spiciness from the Sausage, this has all the classic Italian flavors for a warm and comforting meal.
Escarole, Sausage & White Bean Soup | Minestra alla Napoletana
Serves 4 – 6
2 Tablespoons Olive Oil (Only if you are using lean meat like Turkey or Chicken)
1 lb Italian Sausage (sweet or hot)
½ Onion, diced
4 Garlic Cloves, minced
2 – 4 Roma Tomatoes, diced or 1 – 15 oz can Tomatoes, diced
1 15 oz can White Beans (Cannellini), drained and rinsed
1 head Escarole, trimmed and cut into 2-inch pieces
3-4 cups Chicken Broth, depending on the desired thickness of the soup
½ tsp Red Pepper Flakes
½ stick Butter
½ cup Parmigiano Cheese, grated
2 Tablespoons Parsley, chopped
Salt and Pepper to taste
- Place olive oil (only if using a lean meat) in a stockpot and heat. Once the oil is hot, sauté Sausage until brown, about 7 – 10 minutes.
- Add Onions and Garlic and cook until garlic is almost golden in color, about 1 – 2 minutes.
- Add Tomatoes and cook for 1 minute.
- Add Beans and cook for 1 minute.
- Add Escarole and cook until wilted, about 2 minutes.
- Add Stock and Red Pepper Flakes and bring to a gentle boil.
- Turn off heat and finish the soup by adding in Butter, Cheese, and Parsley.
- Season with Salt and Pepper.
- Ladle soup in a bowl, sprinkle with additional Parsley, Cheese and drizzle a good quality Extra Virgin Olive Oil on top.
Easy Potatoes And Peppers
Easy Potatoes and Peppers
These EASY Potatoes, Peppers, and Onions are a classic Italian dish. It is Easy, with only 3 ingredients, filling, and VERY TASTY! I often served it as a side as well as a main dish with a salad in the summer. I also use leftovers Potatoes, Peppers, and Onions for breakfast instead of hash browns served with eggs. Potatoes, Peppers, and Onions are the PERFECT side dish, or add some meat to make a complete meal! Italian Potatoes, Peppers, and Onions recipe makes the most IRRESISTIBLE Potatoes with lots of crispy brown crunchy bits that are mixed with TASTY fried Peppers and Onions. Whatever you do, don’t put these on the table until you’re ready to see them DISAPPEAR!
Serves 4
1 lb Potatoes, preferably Idaho or Russet, peeled and cubed
4 Bell Peppers, preferably Red, cubed
4 tbsp Olive Oil
1 Onion, coarsely cubed
Salt and Pepper to taste
Red Pepper Flakes, Optional
Parsley, chopped, Optional
- In a large skillet, over medium heat, palace olive oil. Once hot, add Potatoes and sauté for 8 – 10 minutes until cooked. You may need to add more olive oil if potatoes are sticking to the skillet. Once cooked, remove from the skillet, keeping as much oil in the skillet, place on a dish, and set aside.
- Add Onions to the skillet and sauté for 3 – 4 minutes or until translucent. Add more oil if needed.
- Add Bell Peppers to the skillet with onions and sauté until soft and cooked all the way through.
- Return Potatoes to skillet and fully incorporate all ingredients and add salt, pepper, and red pepper flakes to taste.
- Plate and garnish with chopped parsley if desired.
Broccoli & Baked Potato
Broccoli and Baked Potato
For an EASY dinner to prepare that is delicious and the whole family will LOVE, Broccoli and Potatoes are your BEST choice. Broccoli And Potatoes in a pan, dinner has never been so good or EASY. You Will LOVE broccoli if you cook it this way, even the kids will like it. Broccoli and Potatoes are perfect to make ahead of time as well as great for a Potluck. Let me teach you how EASY it is to make this ONE PAN MEAL.
Broccoli and Baked Potatoes, A Super Tasty Dinner
1/2 lb Potatoes, ¼” thick slices
1/2 lb Broccoli, florets divided and stems diced
1 cup Milk
4 Eggs
¼ cup Parmesan, grated
2 Cloves Garlic, minced
2 Scallions, thinly sliced
1 teaspoon Italian Seasoning, dried
1 teaspoon Salt
½ teaspoon Pepper
¼ teaspoon Red Pepper Flakes
4 oz Fresh Mozzarella Cheese cut into small cubes or slices
Preheat oven to 350 degrees
- In a large bowl, add sliced potatoes and cover with water. Set aside.
- In a stockpot, fill ¾ of the pot with water and add 1 tablespoon salt. Bring to a boil.
- Place Broccoli Stocks in a stockpot and cook for 1 minute then add Florets and cook for another minute. Remove and drain in a colander.
- While Broccoli is cooking, grease a 9 x 9 baking dish and place potatoes evenly in the dish.
- Once Broccoli is drained, place it in the baking dish on top of potatoes.
- In a bowl, add Milk, Eggs, Parmesan cheese, Garlic, Scallions, Italian Seasoning, Salt and Pepper, and Red Pepper Flakes. Whisk to evenly combine. Pour mixture over the top of Broccoli.
- Evenly place Mozzarella on top of Broccoli.
- Cover baking dish with foil and place in oven to cook for about 60 minutes or until potatoes are cooked.
- Remove foil and place back into the oven on high broil for about 4 – 5 minutes or until the top is golden brown.
- Serve immediately and enjoy!
STORE ITEMS
