Italian Sausage Spaghetti

 

This spaghetti has some good veggies, sauce, Italian Sausage and really good spices and herbs, over whole wheat spaghetti noodles. You can change the veggies if you like. Fresh and delicious Goes well with some Cheesy Italian bread.

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Serves 3-4 people(use less amounts if you want less servings)

What you Need:

2-4 Italian Sausages(sliced about 1/2" slices)
1/2-1 onion diced
4-5 garlic cloves minced
1 zucchini diced
4-8 oz mushrooms quartered

1 28 oz can crushed tomatoes or tomato sauce
1tsp each garlic powder, onion powder, thyme, oregano, basil, pepper
dash of salt if you like
whole wheat pasta to serve as many as you need, (I use about a dimes size per person)

How to make it:

First dice or chop your ingredients, bring a large pot of water to boil for pasta

Heat a large pot with about 3-4 turns of the olive oil bottle, when hot toss in the onions and sauté 2 minutes, then add garlic cook another minute, add  your sausage and cook till no longer pink in centers, add zucchini and cook for about 4 minutes, then add mushrooms cook another 4 minutes. Now cook pasta Once everything is cooked, next add 1 can of crushed tomatoes and stir. Then add spices and stir in, bring up just till it starts to bubble then turn down heat to low simmer about 15 minutes but don't let it stick to bottom. 

Drain pasta and serve with sauce. Fresh and delicious 

prepare the veggies and sausage

Next add sauce and spices and simmer the flavors

Goulash

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A LONG time popular recipe, with cheese added for the best flavors ever. I changed it up just a pinch and we really liked it a lot.

What you need:

2 lbs ground beef or turkey
3 tsp minced garlic
1 large Yellow onion, diced
2 1/2 cups water
1/2 cup beef broth
1/3 cup olive oil
2 (15-ounce) cans tomato sauce
2 (15-ounce) cans diced tomatoes
1 T Italian seasoning
1 T Adobo Seasoning
3 bay leaves
1 T seasoned salt
1/2 T black pepper
2 cups pasta, uncooked (I used pretty bow ties)
1 cup shredded Mozzarella Cheese
1/2 Cup Shredded Cheddar Cheese

How to make it:

In a large pan, saute your ground meat in skillet over medium-high heat until HALF cooked, remove from heat.

Add garlic, onions, olive oil & until meat is fully cooked.

Add water and broth, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, and seasoned salt, pepper and adobo seasoning. Mix well.

Lower heat and cover - allow to cook for about 20 minutes, stirring occasionally.

Add in the uncooked elbow macaroni to the skillet, stir well until everything is combined

Cover once again and allow to simmer for about 30 minutes

Once cooked, remove the bay leaves

Add only the cheddar cheese and mix until combined

Add mozzarella right before serving

ENJOY!

Ravioli in Mushroom Cream Sauce with Meatballs

This dreamy creamy sauce made with real cream, butter and mushroom's makes this Ravioli so delicious and there are a few different ways to make it, using different raviolis and with or without meatballs.

Ingredients

18 ounces ravioli(mushroom if you can find it)
8 ounces mushrooms - sliced(any kind you prefer)
3 whole garlic cloves - peeled OR 1 tablespoon minced garlic
3 tablespoons butter
2 cups low sodium chicken or vegetable broth
1 cup heavy cream
1 teaspoon Italian herb blend seasoning - or Herbs of your liking
½-1 teaspoon salt - to taste
1/2 teaspoon freshly cracked black pepper - reduce to 1/4 teaspoon if using ground black pepper

1lb of meatballs(optional)

How to make it:

Fill a large pot with 4 inches of water, bring to a boil. Add ravioli and boil for 3 minutes, then drain and blanch the ravioli by running cold water over it immediately. Optional: Toss ravioli in 1 teaspoon olive oil o keep it from sticking together.

In a large skillet combine butter, garlic, and mushrooms and sauté over medium-high heat for 3-4 minutes until mushrooms are tender and garlic is fragrant.

Stir in broth, bring to a simmer, then stir in heavy cream. Simmer till reduced by half and creamy (about 5-7 minutes).

Stir in dried herbs, salt, and pepper. Taste, add more salt and pepper if needed.

Gently stir in ravioli.

If desired, garnish with freshly grated parmesan cheese, parsley or thyme, and cracked black pepper before serving.

Notes

You can substitute the ravioli with any favorite - sausage, cheese, spinach etc.  

Nutrition Calories: @659 kcal

use your choice of mushrooms

Did you know there are different types of ravioli you can find in some stores

or  make your own.

Sweet Italian Sausage Zucchini and Tomatoes

 

This dish incorporates lots of fresh vegetables and great flavor, spice it up a bit with Jalapenos or spicy paprika even a touch of cayenne seasonings.

Serves 4-6
Ingredients
6 sweet Italian sausage links
2 tablespoons extra-virgin olive oil
4 large garlic cloves, finely chopped (about 1 teaspoon)
3 tablespoons fresh oregano, finely chopped (or 1 tablespoon dried oregano)
1 pound zucchini, cut into 1/2-inch pieces
3/4 pound mixed red and yellow cherry or grape tomatoes, halved

6 fresh mushrooms sliced(optional)

4 potatoes sliced into chunks(washed not peeled)
1/2 cup fresh basil, chopped
fine sea salt, pinch
ground black pepper, pinch 

touch of smoked paprika, cayenne or chili seasoning if you like

How to make it:
Prepare sausages according to package directions, either in a sauté pan or on the grill.
While they are cooking, heat olive oil in a large heavy sauté pan over medium high heat.
Add potatoes, garlic and onions and oregano, stir for a few seconds, then add zucchini and cook 3 to 5 minutes. 
When sausages are cooked, cut into large bite-size pieces and add to pan along with tomatoes, basil, salt and pepper. I also added a few fresh mushrooms, totally optional.
Continue to sauté until tomatoes are just softened, about 1 minute more.
Transfer to a large platter and serve. If you like jalapenos add some pickled jalapenos now

Nutritional Info:
Per serving: 310 calories (220 from fat), 24g total fat, 8g saturated fat, 55mg cholesterol, 640mg sodium, 8g carbohydrates (2g dietary fiber, 4g sugar), 16g protein.

Italian Lasagna

Real tasty homemade Italian Style Lasagna is delicious and high on the favorites of meals in this house, we don't eat it weekly but we do hold it high on special dinners. I't so cheesy, thick and oh so good. I put different added ingredients in it depending on how we feel or who's coming for dinner,. sometimes mushrooms, spinach, black olives are all some of the things we like to add.

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Serves 8-12 people
Ingredients

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
4 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
2 cups cottage cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
1 cup chopped fresh or frozen spinach can be added to layers or in the cheese mix

Directions

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

simmer the sauce to thicken and blend flavors

I blend many Italian cheeses, spices and 1 egg together

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

for this recipe I added 1 cup of fresh spinach

and 1/2 cup sliced mushrooms

Basil Pesto

Serve pesto on fresh pasta, spread on a halved baguette and broiled, or as a 

pizza topping. This recipe calls for basil, but you can experiment with 

other herbs such as parsley, thyme, tarragon, and cilantro. If you’re a 

garlic fan, feel free to use more.

Ingredients
3 cloves garlic
2 cups fresh basil leaves
1/4 cup pine nuts or walnuts
1-1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup good-quality olive oil
3 ounces Parmesan cheese, grated

Instructions
In a blender or food processor, combine garlic, basil, nuts, salt, pepper,
and half of the oil. Puree, then slowly add remaining oil. If using
immediately, stir in Parmesan; if not, freeze mixture in a resealable
plastic bag, squeezing out any air. (Pesto turns brown when exposed to air.)
Add Parmesan before serving.
Yield:
1 to 1-1/2 cups

Tortellini and Meatballs with Alfredo Sauce

Alfredo is a favorite sauce around here served so many delicious ways, today I am making 5 cheese filled Tortellini Pasta and Meatballs covered with Alfredo Sauce. YUM

What you need:
Meatballs:
1 dozen or so of homemade Meatballs ingredients below OR (1 Package of frozen meatballs will work in a pinch)
 1 lb ground meat
 12-16 ground ritz crackers
 1/4 minced onion
 1 tsp Italian seasoning
 1 clove garlic minced
 1 egg
 1/4 cup milk or broth
 dash of salt and pepper

How to make meatballs
Mix all ingredients together then form smallish meatballs
Heat a pan with 2 turns of oil in pan, heat till hot and place meatballs gently into pan to cook
Drain and set aside for now.

Tortellini:
1 package of Tortellini fresh, frozen or homemade your choice(I used 5 cheese today)
Start A large pot of water salted to boil on stove and follow directions to cook

Alfredo Sauce:
1 stick of butter
1 clove of minced garlic
1 pint of heavy cream
1 cup of fresh Parmesan cheese
2 tbsp cream cheese
1/4 tsp salt
1/2 tsp white pepper

How to make Alfredo Sauce:
In a saucepan over medium heat – melt butter and add garlic and cook for two minutes, then add in heavy cream and cream cheese and heat until bubbling, but d o not boil.
Add in Parmesan Cheese and mix until the cheese melts. I like to stir in my meatballs and then serve over the hot Tortellini, it's delicious
Sprinkle in salt and pepper to taste and serve
Enjoy

Primavera Stuffed Chicken

#Italianchicken #keto #Chickendinner This is keto friendly and oh so good, Italian spices, fresh basil chopped and sprinkled on top of melted cheese is so tasty. Healthy choice for lunch or dinner.

INGREDIENTS

4 boneless skinless chicken breasts
2 tbsp. extra-virgin olive oil
kosher salt
Freshly ground black pepper
1 tsp. Italian seasoning
1 zucchini, halved and thinly sliced into half moons
1 can of stewed tomatoes OR 3 medium tomatoes, halved and thinly sliced into rounds
1 Jalapeno pepper, thinly sliced
1/2 red onion, thinly sliced
1 c. shredded mozzarella

DIRECTIONS

Preheat oven to 350º. Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely. Drizzle oil over chicken and season with salt, pepper, and Italian seasoning.
Stuff each chicken breast with zucchini, tomato, jalapeno pepper, and red onion. After stuffing chicken layer the remaining veggies on top of chicken
Bake for 45 minutes then take out pan and
Sprinkle each chicken breast with mozzarella.
Bake until chicken is cooked through and no longer pink, 15 more minutes

Serve.