Simplified Italian Wedding Soup

1lb ground Italian Sausage

3 cloves garlic, minced

2 carrots, peeled and diced

8 cups chicken broth (pick one that has good flavor)

10-12 oz tortellini

2 cups fresh spinach, chopping optional

salt and pepper to taste

parmesan cheese for garnish, optional

Brown sausage in a stock pot and drain. Add garlic and heat for 30 seconds. Add carrots and broth and bring to a boil. Simmer for 10 min, or until carrot is tender. Add tortellini and cook until tender (just a few minutes). Taste broth and season with salt and pepper. Right before serving, add the spinach and stir. Serve hot with parmesan cheese.

Serves 6-8

Amy's Penne Gorgonzola

2 chicken breasts, pounded thin
salt and pepper
6 slices of bacon
1 sweet vidalia onion, chopped
8ox penne pasta
1 cup whole milk
d8 oz gorgonzola, roughly chopped
1/4 cup fresh parsley, chopped
1/3 cup walnut pieces
shredded parmesan for garnish

Bake or grill chicken seasoned with salt and pepper

In a large saute pan, fry the bacon until crisp. Remove and drain on paper towels, set aside to cool. Crumble into pieces. Drain grease from pan and heat a tablespoon of olive oil. Add the onion, season with salt and pepper and sautee until soft.

Cook pasta according to directions (start when chicken is 1/4 done)

Add the milk and thyme to the onion. Bring to a slow boil, add the cheese and parsley. Heat until the cheese is melted and sauce begins to thicken. Turn off heat and add drained pasta, tossing to coat.

Slice the chicken. Serve the pasta topped with sliced chicken, crumbled bacon, walnuts and parmesan.

Veggie Cheese Pasta Bake

1 pound whole wheat penne pasta, uncooked
10 oz bag frozen stir-fry veggies (peppers, mushrooms, green beans, etc)
1 cup cherry tomatoes, halved
4 Italian chicken sausages, sliced

2 cups milk
8 oz mozzarella, cut into chunks or shredded
6 oz parmesan cheese, divided
1 tsp minced garlic
1 tsp pepper
1 tsp dry parsley

In a greased 9x13 in pan, layer pasta, veggies and sausage in order. Set aside.

Heat milk, mozzarella, half of the parmesan and spices in a medium sauce pan over low heat until the cheese is mostly melted. Pour over the pasta and veggies, top with remaining parmesan, cover and bake at 350 for 1 hour.

Quick and Spicy Tomato Soup

3 T olive oil
2 carrots, peeled and chopped
1 onion, chopped
2 cloves garlic, minced
4 C (32 oz) marinara sauce
28oz chicken or vegetable broth
1 (15 oz) can cannellini or other white beans
1/2 tsp red pepper flakes
2 C small pasta
1/2 tsp salt
1/2 tsp pepper

Warm olive oil over medium heat. Add carrot, onion and garlic. Cook until soft, about 2-5 min. Add marinara sauce, broth, beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 min, or until pasta is tender.

Ravioli with Sweet Potatoes, Mustard Greens and Country Ham

for the dough
1.75-2 cups all-purpose flour (or you can go up to half whole wheat)
2 extra large eggs
1/2 tsp olive oil
water as needed

for the filling
1/2 cup mashed sweet potatoes
1 cup ricotta cheese
1/2 Tbs sliced chives
1/2 Tbs chopped parsley

the rest
1 cup coarsely chopped mustard greens (or kale, chard, etc)
1 Tbs bacon fat or olive oil
1 ounce country ham or prosciutto, cut into strips
salt and pepper to taste
1 Tbs butter
1 Tbs grated parmesan cheese, plus extra for serving


Mound flour on a large wooden board or marble slab to forma peak with a well in the center. Place eggs and oil in the well and, using a fork, mix them together, gradually bringing in a little flour from the sides. Continue adding flour gradually until the dough comes together and the flour is incorporated. Add water by wetting your hands, as needed, to get a workable dough. Knead until smooth and elastic, 5-7 min- it will still be a little sticky. Wrap in plastic and refrigerate for 30-60 min.

Combine potatoes. ricotta and herbs in a bowl, stirring well to blend.

Remove dough from fridge and divide into 4 equal portions. Roll the dough out very thin, using a pasta machine or a rolling pin. Cut the dough into 4" squares and fill place 1 tsp of filling on each. wet the edges of the square adn fold over, pressing seams closed firmly.

Bring a large pot of salted water to a boil.

In a skillet, heat 1 Tbs of bacon fat or oil. Add chopped greens and ham and cook just until the greens wilt. Remove from heat.

Cook ravioli in salted water, drain, reserving 1/4 cup of the water. Return ravioli and water to the pot. Add the butter, the greens mix, salt, pepper and cheese. Toss until butter is melted. Serve with extra cheese.

Serves 6.

Note: you can freeze the uncooked ravioli by putting them in a single layer on a baking sheet dusted with cornmeal. Once frozen, transfer to a container for storage. Cook, without thawing, as directed above.

Chicken Alfredo

1/4 cup butter
1 cup chopped mushrooms
1 cup cream
1 clove garlic, minced
1 1/2 cups shredded parmesan cheese
2 chicken breasts, cubed and cooked
3 roma tomatoes, seeded and diced
1/4 cup fresh, chopped parsley

1 pound penne pasta

In a large sauce pan, melt butter. Add mushrooms and cook until tender. Reduce heat to low and add cream, garlic and parmesan. Heat on low, stirring often, until cheese melts- this will take a while. Add chicken, tomatoes and parsley- keep warm.

Bring a large pot of water to a boil and cook penne according to package instructions. Drain and toss with sauce. Serve.

Serves 6-8

Baked Pesto Chicken

4 (6oz) boneless, skinless chicken breasts
1/2 cup prepared pesto
1/2 cup shredded mozaralla cheese
salt and pepper to taste

Heat oven to 375

Season chicken with salt and pepper. Spread 1/4 cup of the pesto in a 9x13" baking dish. Lay chicken over pesto in an even layer. Spread with remaining pesto.

Cover and bake 20-25 min, until chicken is cooked through. Uncover and top with cheese. Bake until cheese is melted, about 5 min. Serve hot.

4 servings:
Cal: 390
Fat: 20g
sat: 5g
Protein: 46g
Carb: 2g
fiber: 0g
Sodium: 450mg

Turkey (or chicken) Parmesan

2 cups marinara sauce
1/2 cup pine nuts, coarsely chopped
1 oz grated Parmesan cheese (1/4 c)
1/2 t dry Italian seasoning
1 pound turkey or chicken cutlets, about 1/3" thick in 4 pieces
2 t olive oil
2 oz shredded mozzarella

Heat oven to broil. Heat sauce on stove and keep warm. Combine pine nuts, parmesan and Italian seasining in a wide, shallow dish. Season meat on both sides with salt and pepper, then dredge in the mixture, pressing to adhere.

Heat oil in a large skillet. Add meat and cook until coating is golden brown and juices run clear, about 4 min per side. If nuts are browning too quickly, reduce heat.

Place meat in a baking pan and top evenly with cheese and broil until cheese is melty, less than 1 min. Spoon 1/2 cup of sauce on each plate and top each with a piece of meat.

Serves 4:
Cal: 380
Fat: 21
sat: 4
Protein: 39g
Carb: 10g
fiber: 3g
Sodium: 650mg