Stuffed Peppers

Stuffed PeppersIngredients:

6 large bell peppers, your choice of green, red, orange, or yellow
4 slices Italian or French bread, approximately 4 cups, loosely packed, and generously measured
1/4 cup water
1 pound ground beef, 93% lean
4 cloves garlic, minced
2 T fresh parsley, chopped
2 eggs
Pinch of salt
1/4 t ground black pepper
1/4 t oregano
1 1/2 cups marinara or other tomato sauce
1/3 cup shredded Parmesan cheese
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Eggplant Parmesan Lasagne

lasagne slice

Serves 12


1 sweet onion, chopped
1-2 T olive oil
1 large or 2 small/medium Asian eggplant (or 6 large Fairy Tale eggplants)
10 oz spinach
1 (15 oz) container ricotta
1 lb fresh mozzarella, cut into small pieces
3 eggs
1 T garlic powder (more if your sauce is not garlicky enough)
1 t oregano
1/4 t ground black pepper
5 cups marinara or other more garlicky pasta sauce
15 large fresh basil leaves, rinsed, torn, and added to the sauce
12 sheets no-boil lasagne noodles, less than one 9 oz package
2 cups grated Parmesan cheese, divided use Read More

Spaghetti Squash with Fresh Basil and Tomatoes

Squash Tomatoes BasilIngredients:

2 small or 1 large spaghetti squash, cooked, deseeded, and forked
4 T butter
4 garlic cloves, minced
1/3 cup onion, chopped
1 1/2 cups cherry tomatoes, sliced in half
1 roasted red bell peppers, chopped
1/4 t white pepper
1/8 t hot red pepper flakes
1/2 cup fresh basil, torn
2 T flat Italian parsley, chopped
1 cup Parmigiano-Reggiano

Optional: drizzle of olive oil and more hot red pepper flakes
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