Italian Recipes (Most Popular)
My mom was famous for this lasagna in our family. It was my brother's favorite meal.
We layer these ingredients in a 4 qt pyrex casserole and bake for 60 minutes, covered in foil at 400°,
This recipe was given to me by my friend Kathy. We substitute various kinds of beans to our liking, but most often use kidney & white beans. The photo shows red & garbanzo beans.
This is my low cal low fat version of Eggplant Parmesan.
FYI:
1. If you don't have frozen onions or peppers and have to use fresh make sure you cook them in a few tbs of water or chicken broth until they are slitely softened. They might not cook threw if not cooked partly.
2. Sharp Provolone Cheese will taste great in this dish. The Oregano compliments the cheese very well.
TIPS:
1. Freezing garlic cloves make for fast grating and they store longer than in the frig.
2. This is great on a toasted sub roll rubbed with fresh gallic clove for a nice lunch as well.
This recipe is a healthier spin on the classic meal, Spaghetti and Meatballs. I hope you enjoy!!!
Chef Patsy Jamieson notes: EatingWell's makeover of a traditional eggplant Parmesan recipe trimmed 50 grams of fat from each serving! The key to lightening this classic is to make a meatless version — the meaty quality of eggplant provides enough richness and body — and bake, rather than fry, the eggplant slices.
I adapted this recipe from two others to tailor fit my needs. Even the kids liked it!
This is a variation of Best of Home Cookbook's Baked Ziti. It's absolutely DELICIOUS!!!
Pizza muffin recipe found in Oxygen magazine. Don't always trust calorie counts, so entered them in here to verify.