Zesty Pork Chop and Cucumber Salad Wraps

Zesty Pork Chop and Cucumber Salad Wraps
Serves 5-6

We wanted a fresh and new recipe that was quick and easy to make for dinner. For some reason, we thought pork chop and cucumber salad in a wrap. Go figure! It was delicious! These might be great on the grill. Will definitely try it when it's not raining.

Ingredients

• 4 boneless pork chops
• 1 bottle zesty Italian Dressing
• 1 large cucumber
• 1 large red onion
• 1 bag of fresh spinach
• 3 large tomatoes
• preferred wrap or tortilla shell (Flat Out Healthy Grain Harvest Wheat)

Instructions

1. Heat a skillet. Marinate the Pork Chops in a bowl of ziploc bag for 30 minutes in the Italian Dressing, saving 1 cup for the salad.
2. Peal and slice the cucumbers in half and then slice them into thin strips. 
3. De-seed and slice the tomatoes into chunks.
4. Slice the red onion in half and then into 1mm strips.
5. Mix the cucumber, onion, and tomatoes in a large bowl. Add the Italian Dressing and pepper to taste. 
6. Now cook the marinated pork chops in the skillet until cooked through. Let them rest for 5 minutes before slicing into thin strips.
7. Next, take a wrap and put down a layer of spinach. Make sure it has been rinsed and dried, first.
8. After putting down a layer of spinach leaves, put some pork chop strips in the middle and then a spoonful or two or cucumber salad. 
9. Wrap and enjoy!

Pierogi and Squash Soup

Pierogi and Squash Soup
Serves 4

I saw this recipe in my Food Network magazine and I was super excited to make it. I love pierogies. I love tomato-y soups. Perfect! But then I forgot a few of the ingredients and had to change some of the recipe. So this is an inspired-by recipe from the Food Network. It was so good and those Progresso Recipe Starters are seriously delicious and helpful!

Ingredients

• 2 teaspoons extra-virgin olive oil
• 8 ounces Italian turkey sausage, casings removed
• 1 cup diced onions
• 1 TBSP minced garlic
• 1 Knorr Vegetable
• 1 can Progresso Recipe Starters Fire Roasted Tomato
• 48 oz low-sodium chicken broth
• 3 cups shredded coleslaw mix or shredded cabbage
• Half of a fresh butternut squash cut up into cubes (about 2-3 cups)
• 8-12 frozen cheddar and potato pierogies
• Salt and Pepper to taste

Instructions

1. In a large pot, cook the onions, garlic, and sausage with olive oil on high.
2. When the meat is cooked through, add the cabbage to soften it a bit.
3. Add in the squash, chicken broth, and the Progresso Recipe Starter. Cover, and cook on high until the squash is almost cooked through.
4. Add in the pierogies and cook uncovered until heated through. They will rise to the top of the pot.
5. Salt and Pepper to taste at any time through cooking. Serve and enjoy!

Mediterranean Capellini

Mediterranean Capellini
Serves 4

Yet another quick and easy meal made by my husband. We made very few changes to the recipe he found and it was absolutely delicious.  Great for busy weeknights. It would also be a great base for a protein dish. Shrimp or Chicken might be good. It's a start.

Ingredients

• 1 (12-oz) pkg angel hair pasta
• 3 TBSP olive oil
• 1 TBSP minced garlic
• 1 red onion, chopped
• 1 red bell pepper finely chopped
• 1 14 1/2-oz can chopped tomatoes with their juice
• 1 10-oz can diced tomatoes and green chilies with juices
• 4 tsp drained capers
• 2 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• grated Parmesan cheese (garnish)

Instructions

1. Cook pasta. Add 1 TBSP olive oil and salt to the water. Drain, set aside.
2. While pasta is cooking, in large pan, heat oil and saute garlic, onion, and red pepper over medium heat until tender.
3. Add tomatoes with their juice, tomatoes and green chilies, capers, basil, oregano, and red pepper flakes. Simmer for 20 minutes.
4. Toss with pasta and Parmesan cheese. Serve immediately.

Lemony Asparagus Gnocchi

Lemony Asparagus Gnocchi
Serves 4

Necessity is the mother of invention. I know that I have cod. I know that I have gnocchi. What can I do with cod and gnocchi? I found a recipe on Life Takes Lemons and I was excited to try it. In all honestly, my husband was dubious at best. Fish AND gnocchi are not a winning combination for him. But I went ahead with it anyways. I have split up the two recipes into two different entries, making my own adjustments to what we cooked based on the original recipes, but they link to each other. Paired, they are Spicy Panko Cod with Lemony Asparagus Gnocchi. This meal was so delicious and filling! Even my cod and gnocchi disliking husband demanded we cook it again.

Ingredients

• 1 pkg gnocchi
• 1 bunch asparagus
• 1/2 lemon, juiced
• Bacon Bits (real bacon preferred)
• pepper to taste
• 1 tsp minced garlic
• 1 TBSP Tarragon
• 6 TBSP butter

Instructions

1. Boil water and cook gnocchi for 2-3 minutes or as directed. 
2. Meanwhile, break off the asparagus by snapping it in the place where it gives the most. 
3. In a frying pan, add the asparagus, butter, bacon bits, garlic and tarragon. Cook asparagus to preferred doneness.  
4. In a bowl, toss lemon juice, pepper, and asparagus.
5. Add gnocchi and toss again. Serve.

Oven-Roasted Pasta Primavera with Real Beef Hot Dogs

This popped up when I was looking through my Rachael Ray Magazine and it looks so fresh and delicious, so I tried out the recipe from Johnsonville.com. Sadly, the sausage didn't make it on the grocery list (a mystery yet to be solved), so we used our beef hot dogs to fill in the gaps. It turned out AWESOME! My husband says he probably wouldn't have liked it as much if it hadn't been for the accidental slip. He didn't even know they were hot dogs! We also couldn't find zucchini. Both stores were out or had not received a shipment. Make it hard to cook healthy when stores don't provide healthy foods.


Ingredients

• 8 oz. fresh mushrooms, quartered
• 1 pint grape tomatoes, halved
• 1 large onion, chopped
• 1 medium orange (or red) bell pepper, chopped
• 1/4 cup olive oil
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 pkg. (14 oz.) Kelement's Chicago Brand Beef Hot Dogs (cut at an angle)
• 12 oz. uncooked Cavatappi Pasta or pasta of your choice
• 1 cup grated pecorino cheese
• grated Parmesan cheese

Instructions

1. Preheat oven to 400°F.
2. In a large bowl, combine the mushrooms, tomatoes, onion and bell pepper. Add the oil, salt and pepper; toss to coat.
3. Transfer to a greased shallow baking pan. Bake for 30 minutes or until vegetables are tender and lightly browned, stirring occasionally.
4. Add the sausage and pecorino over vegetables. Bake until sausage is heated through.
5. Meanwhile, cook linguine according to package directions; drain and place in a large bowl.
6. Add sausage mixture and toss. Sprinkle with Parmesan cheese.

Easy Tomato, Basil, & Mozzarella Pasta

Easy Tomato, Basil, & Mozzarella Pasta
Serves 4

Ingredients

• 1lb Rigatoni 
• 1 packed pearl mozzarella balls
• 2 packages cherry tomatoes (halved)
• 1/2 cup chopped fresh basil
• 3/4 cup Olive Oil
• Salt & Pepper

Instructions

1. Bring a pot of water with salt to a boil. Cook the Rigatoni to preferred texture, drain, rinse, and refrigerate.
2. Halve the cherry tomatoes, chop the fresh basil and combine in a large bowl with the mozzarella.
3. In the large bowl, add the Olive Oil, salt, and pepper and stir with the tomatoes, mozzarella, and basil.
4. Finally, add the pasta and thoroughly mix all the ingredients. Shake if you have a top to the bowl.

Quick Ladybug Lunch Pizzas

Quick Ladybug Lunch Pizzas
Serves 6

These pizzas were inspired by Rachael Ray's kid-friendly ladybug pizzas, but I made them for the whole family using a whole wheat thin crust pizza. My 2-year-old daughter LOVED them! She felt like such a big girl!

Ingredients

• 1 package (3 crusts) Golden Homes Whole Grain Ultra Thin Pizza Crust
• 2 large Vine Ripe Tomatoes
• 1 package Sargento Reduced-Fat Provolone Slices
• 1 package Sargento Fat-Free Shredded Mozzarella Cheese
• 2 small cans chopped black olives
• 2-3 TBSP Contadina pizza squeeze sauce

Instructions

1. Preheat oven to 400. 
2. On the crust, put a thin layer of sauce. 
3. Put 3 pieces of provolone on each pizza. Then sprinkle the sauced areas with the mozzarella, distributing evenly.
4. Thinly slice the tomatoes and layer them on the pizzas. Also spread out the chopped black olives across the pizzas.
5. Cook for 5-8 minutes, longer if you need the top cooked (move closer to the top of the oven). 
6. Salt and pepper to taste.

Zucchini Mini Margharita Pizzas

Zucchini Mini Margharita Pizzas
I had to use tiny zucchini based on availability at my grocery store, but it still works out just fine. You just get small pizzas.

Ingredients

•     2 small zucchini
•     1 medium tomato diced tiny
•     1/2 cup grated Parmesan cheese
•     1 cup shredded mozzarella cheese
•     1 1/2 TBSP minced garlic
•     Tomato pizza sauce

Instructions

1.     Slice the zucchini into 1/4 in pieces.
2.     Grill or broil the zucchini on a rack for 15 minutes on Hi (if broiling).
3.     Preheat oven to 400F.
4.     Dice the tomato.
5.     When the zucchini is finished cooking, transfer to a cookie sheet or baking tray.Make sure there is space between the zucchini slices.
6.     I recommend using a tomato sauce in a squirt bottle and put one drop on each zucchini.
7.     Follow up with a little bit of garlic on each.
8.     Then take the mozzarella and sprinkle a bit on each, pushing down to spread the garlic and sauce.
9.     Now put a pinch of grated Parmesan on each.
10.     Top off each of the zucchini pieces with a tiny piece of tomato.
11.     Put in the oven until the cheese is melted. About 10-15 minutes.
12.     Season with salt and pepper as desired and serve.

Cucumber, Onion, and Tomato Salad

Cucumber, Onion, and Tomato Salad
Serves 6

Ingredients

• 3 Vine Ripe Tomatoes
• 1 large Cucumber
• 1 large Red or Vidalia onion
• 1.5 cups Zesty Italian Dressing
• Salt and Pepper

Instructions

1. Wash your tomatoes and cucumber. Then skin the cucumber and cut into chunky slices. Then quarter the slices and put into a larger seal-able bowl. 
2. Cut the tomatoes into quarters and remove the seeds. Then cut each quarter in half and cut each section into three pieces. Put into bowl with cucumber.
3. Cut and peel onion and cut each half into quarter inch slices, then halve the slices (so you have a quartered onion with each section cut into quarter inch slices). Add to bowl with cucumber and tomatoes.
4. Add 1.5 cups Zesty Italian Dressing to the bowl. Add a little sprinkle of salt and pepper. Cover and shake the container to mix. Taste and adjust seasoning.
5. Put into refrigerator to chill. Best served the same day. Not as good after 2 days.

Balsamic Tomato and Mozzarella Bruschetta

Balsamic Tomato and Mozzarella Bruschetta

Ingredients

• 1 Baguette sliced into 1/4-1/3 in pieces at an angle
• Extra Virgin Olive Oil
• Balsamic Vinaigrette Dressing
• Tiny Mozzarella Balls (Mozzarella Pearls)
• Cherry Tomatoes

Instructions

1. Slice your cherry tomatoes in half. You should have 3-4 per slice of baguette, depending on how long each slice is.  Put them in a bowl with enough Balsamic Vinaigrette to cover them. Mix them, then cover the bowl and put them in the refrigerator for at least an hour.
2. After the tomatoes have marinated, Preheat the oven to 425 degrees F.
3. Slice your baguette into 1/4-1/3 inch pieces at an angle.
4. Brush the slices with olive oil on both sides. Put onto a baking sheet and put into the preheated oven for 10-15 minutes. Watch them so that they don't burn. These shouldn't be too crunchy. You want a little bit of softness still in the middle. When done, let cool.
5. Get your bowl of cherry tomatoes and the mozzarella balls. Make sure you put the mozzarella balls on a paper towel before adding to the bruschetta if they were immersed in liquid. You should have a 1-to-1 ratio of tomato halves and mozzarella balls. Line them up in alternating order on the bread. Then drizzle with leftover Balsamic Vinaigrette.

If you want to add fresh Basil, that would be brilliant. Just make sure to layer or chop the fresh basil and make it a garnish on the bruschetta. These were absolutely delicious and were a great appetizer with our Sausage-and-Rice Timbale.

I saw this recipe in the Food Network Magazine and I just had to cook it. I changed a few bits about the recipe, one of which was adding Green Bell Pepper to the onion mixture for inside.

Sausage-and-Rice Timbale

Time: 15 minutes (prep); 1 hour 15 mins (cook)

Servings: 6

Ingredients

• 2 1/2 cups arborio rice
• 4 tablespoons unsalted butter
• 2 medium onion, chopped 
• 1 green bell pepper, chopped
• 6 Italian pork sausages, casings removed
• 2 TBSP minced garlic
• 1/2 cup tomato paste
• 2 cups low-sodium chicken broth
• 4 tablespoons Italian breadcrumbs
• 4 large egg
• 1 1/4 cups grated pecorino romano cheese (about 3 ounces)
• 2 ounces deli-sliced provolone cheese (6-8 slices)

Instructions

Springform Pan

1. Bring a large pot of salted water (or chicken broth/not included in directions amount) to a boil. Add the rice, reduce the heat and simmer, stirring once or twice, until the rice is tender, 12 to 15 minutes. 
2. Drain, shaking the colander to remove any excess water. Spread the rice on a rimmed baking sheet and let cool. (You could also just a bit of a preferred white wine to add some flavor to the rice.)
3. Preheat the oven to 450 degrees F and place a baking sheet on the middle rack. 
4. Melt 2 tablespoons butter in a large skillet over medium-high heat. 
5. Add the onion and green bell pepper and cook until soft, about 8 minutes. 
6. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. 
7. Add to the skillet along with the garlic and tomato paste. Increase the heat to high and cook, stirring, until the tomato paste browns, about 4 minutes. Stir in the chicken broth, scraping up any browned bits from the bottom of the skillet. Cook, stirring occasionally, until thickened, 15 to 20 minutes. 
8. Meanwhile, grease the bottom and sides of an 8-inch springform pan with the remaining 1 tablespoon butter. Coat the pan with the breadcrumbs, tapping to remove any excess. 
9. Put the eggs and all but 3 tablespoons of the pecorino cheese in a small bowl and beat with a fork. Put the cooled rice in a bowl; add the egg mixture and stir to combine. 
10. Transfer about two-thirds of the rice mixture to the prepared springform pan. Using moist fingers, pat the rice onto the bottom and up the sides of the pan, forming a 1/2-inch-thick layer. (I used a spoon here and it worked out perfectly fine.) 
11. Place the provolone slices over the rice in the pan. Spoon about three-quarters of the sausage filling over the provolone, filling it to 1/2 inch from the top. Then add another layer of provolone.
12. Pat the remaining rice mixture on top to enclose the filling, then sprinkle with the remaining 3 tablespoons pecorino cheese on top. Put the pan on the hot baking sheet and bake until golden, about 20 minutes. Transfer to a rack and let cool, 5 minutes. 
13. Run a small knife around the edge of the pan to loosen the timbale, then remove the side of the pan. Slide a spatula under the timbale and transfer it to a platter. 
14. Thin the remaining sausage filling with a splash of water and reheat. Serve with the timbale.

Overall, this recipe was a success. My husband thought the 1/2 inch thickness was a bit too thick and would have preferred it just a little thinner. My top layer was very thin, so that was a bonus there. I also let it bake for 30 minutes instead of just 20 to get the top just a little toastier. Next time, I would also add a bit more seasoning to the filling. I'm not sure I'd want an Italian seasoning, but something. I think a good addition would also be a few more vegetables. A sliced up zucchini layer would taste good, but for some reason our grocery store seems to be frequently out of them. Seasonsal issues I suppose.

This recipe requires quite a bit of multitasking, but is well worth the work. We enjoyed it and there was lots of leftovers for meals the following day or for lunches, as it would be easy to reheat with a little splash of water for the rice.

Goes great with my Balsamic Tomato and Mozzarella Bruschetta as an appetizer.

Italian Sausage Fettuccine with Mozzarella, Basil, and Sun Dried Tomato Sauce

Italian Sausage Fettuccine with Mozzarella, Basil, and Sun Dried Tomato Sauce

Servings: 4

Time: 30-45 minutes

Ingredients:

4 frozen Italian sausages (preferred kind)

4 wedges laughing cow Sun-dried Tomatoes, Basil, and Mozzarella cheese

1 yellow onion, cut into small slices

1 can diced tomatoes with liquid

1 package of cooked garden fresh fettuccine

½ cup chicken broth

2 TBSP minced garlic

Instructions:

1.  Cook the fettuccine as directed and to the desired tenderness.
2.  Cut frozen sausages into angled pieces. Take the cases off after cutting if you want to.
3.  Cook the sausage pieces in a pot with the garlic.
4. While the sausage cooks, cut the onions into halved medium-thin strips. Then add to the pan with the sausage.
5. Let cook together until the unions are starting to turn translucent. Then add the can of diced tomatoes and chicken broth.
6. Make sure you drain your noodles and rinse them under cold water. Let sit while you finish what is in the pot.
7. Once the liquid in the pot is boiling, add four-5 wedges of Laughing Cow Sun-dried Tomatoes, Basil, and Mozzarella cheese. Mash and blend with a fork or spoon.
8. After you combined the cheese into a thin sauce, add the pasta to the pot and toss. Let simmer until the dish is fully combined.