prep time: 20 minutes
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
4 boneless, skinless chicken breasts
1 large roma tomato, cut into 4 (1/2 inch thick) slices
1 tablespoon basil
1 tablespoon minced garlic
1 tablespoon black pepper
1/2 cup shredded mozzarella cheese
Place chicken breasts, olive oil, balsamic vinegar, basil, minced garlic, and pepper into a resealable plastic bag, knead bag several times to coat chicken with marinade, and squeeze air from the bag. Seal and refrigerate 4 to 6 hours.
Add chicken with marinade to a medium pan over medium-high heat and cook 8 to 10 minutes, turning once or until browned.
Reduce heat to low.
Top each chicken breast with tomato slices and shredded mozzarella.
Cover; cook 2 minutes or until cheese is melted.
Linguine or bowtie pasta
prep time: 25 minutes
1 lb shrimp
2 tablespoons butter
2 tablespoons extra virgin olive oil
1/4 cup onion, finely chopped
2 tablespoons minced garlic
1 jar (8 ounces) pasta sauce
1 box (16 ounces) penne pasta, cooked and drained
1 cup vodka
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon basil
1 tablespoon parsley
1/2 teaspoon salt
1/2 teaspoon pepper
Cook and drain the penne pasta.
In a large pan heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally.
Add the tomato sauce and vodka to the large pan over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes.
Stir the cream into the tomato and vodka sauce.
Turn heat down to low and let simmer until the sauce is heated through.
Stir in the Parmesan cheese until melted.
Blend in basil and parsley.
While the sauce is simmering, cut the tails off of the shrimp and chop into bite–sized pieces.
Add the chopped shrimp to the sauce.
Give it a stir and add in salt and pepper.
Add pasta to pan with the sauce, and toss to coat.
prep time: 10 minutes
1 container (15 ounces) part-skim ricotta cheese
2 eggs beaten
1 jar pasta sauce
1 box (16 ounces) ziti pasta, cooked and drained
1/4 cup grated Parmesan cheese
1 cup shredded mozarella cheese (about 4 ounces)
Preheat oven to 350°.
In a large bowl, combine ricotta cheese, eggs and Parmesan cheese; set aside.
In another bowl, thoroughly combine pasta and pasta sauce.
In 13×9-inch baking dish, spoon 1/2 of the pasta mixture; evenly top with ricotta cheese mixture, then remaining pasta mixture.
Sprinkle with mozzarella cheese.
Bake 30 minutes or until heated through.
prep time: 15 minutes
3/4 lb italian sausage
1 jar (26 to 28 ounces) prepared chunky vegetable spaghetti sauce
1 can (19 ounces) cannellini beans, rinsed and drained.
1/2 teaspoon dried thyme
1 1/2 cups (6 ounces) shredded mozzarella cheese
1 package (8 ounces) refrigerated crescent dinner rolls
Preheat oven to 425°.
Cut and brown sausage in medium pan.
Add spaghetti sauce, beans and thyme to pan.
Simmer, uncovered, over medium heat 5 minutes.
Remove from heat; stir in cheese.
Unroll crescent dough; divide into triangles.
Arrange spiral-fashion with points of dough towards center, covering sausage mixture completely.
Bake 12 minutes or until crust is golden brown and meat mixture is bubbly