Italian Recipes (Most Popular)
This recipe is from a cookbook, language and terms are borrowed from the literature.
I borrowed this recipe in an effort to use left over ricotta and provide a yummy breakfast on the weekend. Boy-oh-boy...these are yummy!
This wonderful soup comes from the One United Harvest recipe book. It was submitted by Maggie Wood and Matthew Kurek. It is warm, filling, delicious, and loaded with lots of healthy veggies!
A very simple and easy dish that makes up to eight individual servings. Great for packing into small lunch containers for on-the-go nutrition during the work week.
Why buy pasta?
You can do anything thing with this recipe: lasagna, ravioli, fettuccini. Home made and fresh, the best!
A yummy, high nutritional value stew for any day of the week and wonderful to serve to guests.
This is my recipie for basic risotto. From here you can add vegetables & other herbs & spices to your taste. Be sure to take your time as this needs to be watched carefully. My tip is to use a 8-10" non-stick pan. That way if you have to leave it for a minute it won't get ruined
Chargrilled Skinless Chicken Breast Marinated with Kraft Zesty Italian Salad Dressing
Not one of the lowest in calories or fat, but very yummy. I did my best with the tomatoes and ravioli in the nutrition tracker since I couldn't find exactly what I was looking for.
We came up with this pizza idea today and it is fantastic. The only flaw is the pepperoni is full of salt. Play with it and make it your own.
As usual, my best concoctions are spur-of-the-moment, and happen when some ingredient is about to expire. This is one of those.
I originally watched Giada DiLaurentiis make a similar recipe with swordfish and eggplant. I don't care for either of those, so I improvised using fresh halibut and zucchini and summer squash from my own garden. This is quick to make, has beautiful colors and it has a flavorful and fresh taste.
You can certainly substitute any kind of fish, shrimp or even chicken if you prefer.
Modified recipe after watching Ellie Krieger video. It did not give measurement for the Ricotta. I used lower fat ingredients. She recommended tomato sauce that did not have more than 500 mg sodium per serving and included olive oil in ingredients. I chose the brand listed as I use homemade sauce.
I found this recipe on Pinterest and then tweaked it a bit! It was delicious and really tasted like chicken parmesan!