Italian Recipes (Most Popular)
I made this one up as I went. I basically just looked to see what I had in my fridge and pantry. My family really loved it and I was able to sneak in a few veggies!
Barley, broccoli rabe and mushrooms replace the traditional rice and peas in this recipe. Spinach, escarole or kale can replace the rabe...quinoa, bulgar or orzo can replace the barley...makes a fabulous side dish for lunch or dinner. Filling makes a great substitute for risotto.
This dish is SO delish...if you're not a fan of sprouts, you will be after this! Brown sprouts on cut side; opposite side will be bright green.
This dish is SO easy and fast to prepare...I use elephant garlic in place of regular, as it's sweeter and lends itself well to the dish...the olive oil may seem like alot, but like most Italians, I coat the bottom of the pan with olive oil when cooking...enjoy!
No breading, frying or mozzerella is used in this version of chicken parm. The fabulosity of the dish is contingent on using organic chicken, organic tomato paste (which is much sweeter and cooks faster than conventional paste) and imported, sharp Provolone, which should be grated by you...trust me, there's a big difference in a good quality imported Provolone (such as Auricchio) and domestic, cheap brands...
This salad has been adapted from a dish my mom made for us as kids...it was one of our favorites, and I make it often in the summer when lobster prices are $5.99/lb...ahhh, lobster...my favorite food! The prep sounds labor intensive, but if you're a lobster lover, it doesn't matter...
Since I'm single, this dish yields about 4 meals (around 7-9 shrimp per serving, as I tend to chow down on shellfish)...the marinaded shrimp lasts about 5 days in the fridge, and is very versatile...I toss them in with salad veggies, mix them with whole wheat pasta, or alone with sides...they make a quick protein fix after a busy day...
This sounds like a lot of prep work, but it's not...basically, it's a salad with shrimp, sesame and lemon zest, with a vinagrette...makes a really good summer supper...all ingredients should be organic, especially the lemon zest!
This recipe makes a yummy quick lunch or dinner...especially when left over...Bragg's Aminos are a great way to perk up a dish, without using salt...it does have sodium though, as it's soy (non GMO) protein, so try not to use more than .5 tsp...
Being Italian, I never, ever used a commercial brand of pasta sauce...Making a homemade Marinara sauce takes 10 mins, especially when using organic tomato paste...it's so sweet and delicious, it doesn't need to cook long to reduce tomato acidity...try it...you'll be glad u did! This versatile sauce is great to freeze in small batches for later use over pasta, grains and in other recipes. All sorts of extras can be added...everything from white truffle oil to mushrooms to red peppers...adding capers and anchovies transforms it into a Puttanesca sauce...Enjoy!
I have a deep regard for Risotto...it does take a bit of practice to get the perfectly creamy consistency called for, but the finished result is heavenly. I add spinach for an added flavor profile and Romano cheese for a sharper taste. I can't stress enough how home-made chicken stock makes a world of difference in this dish; commercial stocks just don't cut it with an awesome Risotto!
This is an egg white only version of the very popular low carb pizza recipe from food.com
These are really yummy and make great leftovers. This recipe is with regular ground turkey. You can also use the light turkey to make it even less calories/fat.
If you love stuffed peppers but you just can't deal with all the calories and fat that comes with them...Try this