Lasagna Cupcakes

Ingredients

• 1/3 pound ground beef
• salt and pepper
• 24 wonton wrappers
• 1 3/4 cups grated Parmesan cheese (7 oz)
• 1 3/4 cups shredded mozzarella cheese (7 oz)
• 3/4 cup ricotta cheese (3 oz)
• 1 cup pasta sauce
• (optional) basil for garnish

 Directions

1. Preheat oven to 375 degrees. Spray muffin tin with cooking spray.
2. Brown beef, and season with salt and pepper. Drain.
3. Cut wonton wrappers into circle shapes (about 2 1/4- inches) using a biscuit cutter or using the top of a drinking glass. You can cut several at a time. Note: For a more rustic look, no cutting necessary!
4. Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. Top with a little meat and pasta sauce.
5. Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top with reserved Parmesan and mozzarella cheeses.
6. Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each lasagna out.
7. Garnish with basil and serve.

Stuffed Tomatoes

• 4 large tomatoes
• 1 1/2 cups vegetable broth
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup couscous
• 1/4 cup shredded nonfat mozzarella cheese
• 1/4 cup chopped fresh basil
• 2 tablespoons minced fresh mint leaves
• 1/4 teaspoon ground black pepper

Directions

1. Preheat oven to 375 degrees F (190 degree C).
2. Cut the fresh tomatoes crosswise in half and scoop out the pulp; set aside. Invert the tomato shells on paper towels to drain.
3. In a small saucepan, bring the broth and sun-dried tomatoes to a boil. Remove the saucepan from heat and stir in the couscous. Cover and let stand for 5 minutes.
4. Stir in the cheese, basil, mint and pepper. Then gently stir in the tomato pulp.
5. Place the tomato shells in an 11×7 inch baking dish. Spoon the couscous mixture into the shells, pressing the mixture firmly into the shells. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes or until heated through.

Creamy Stuffed Chicken Roll Ups

• 4 small boneless skinless chicken breast halves (1 lb.)
• 4 oz.  (1/2 of 8-oz. pkg.) softened cream cheese
• 3 green onions, thinly sliced
• 1 Tbsp.  chopped fresh parsley
• 1 clove of minced garlic
• 1/3 cup  Barbecue Sauce (any flavor)
• 3 Tbsp. apricot or peach preserves
• 1/4 tsp.  hot pepper sauce (optional)
• 4 slices of cooked chopped bacon 

HEAT oven to 375ºF.

POUND chicken to 1/4-inch thickness; place, top-sides down, on work surface. Mix cream cheese, onions, parsley and garlic; spread down centers of chicken breasts. Roll up, starting at one short end of each. Place, seam-sides down, in single layer in shallow pan.

MIX barbecue sauce, preserves and (optional) hot pepper sauce ; brush 1/4 cup evenly onto chicken.

BAKE 35 min. or until chicken is done (165ºF), brushing with remaining barbecue sauce mixture the last 5 min. Top with bacon.

Italian Easter Bread

Ingredients

• 3 cups all-purpose flour, divided
• 1/4 cup white sugar
• 3/4 teaspoon salt
• 1 (.25 ounce) package rapid rise yeast
• 2/3 cup milk
• 1 teaspoon anise extract
• 2 tablespoons butter at room temperature
• 1 egg
• 1 egg, beaten
• 1/2 tablespoon colored candy decorating dragees, or as desired

Directions

1. Mix 1 cup of flour with sugar, salt, and yeast in a bowl, stir well. Place milk and anise extract into a small saucepan over low heat, and warm to about 110 degrees F (43 degrees C). Make a well in the center of the flour mixture with your hand, and pour in the milk mixture; swirl with your hand in a circular motion to combine the flour mixture with the milk mixture. Mix in butter and eggs, one at a time, then mix in remaining flour until dough begins to pull together.
2. Turn the dough out onto a floured work surface, and knead until soft but elastic, about 8 minutes. Cover with a damp cloth, and let dough rest for 10 minutes; cut dough into halves.
3. On floured work surface, roll each half into a ball, then shape the balls into 2 long pieces, about 1 1/2 inches thick and 18 to 20 inches long. Pinch the 2 top ends together, and loosely twist the pieces to form a twisted loaf; pinch the bottom ends together, and tuck the two ends underneath the loaf. (Alternately, form the twist into a ring, and pinch the ends together.)
4. Grease a baking sheet, lay the loaf onto the prepared sheet, and cover with a damp towel; let rise until doubled, about 1 hour. Brush loaf with beaten egg, and sprinkle with colored decorating dragees.
5. Preheat oven to 350 degrees F (175 degrees C). Bake the decorated loaf in the preheated oven until golden, 20 to 25 minutes. Watch closely towards the end of the baking time that the bread does not begin to burn. Transfer to wire rack immediately after baking to cool.

White Cheese Lasagna

Ingredients

• 9 lasagna noodles
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 2 cups ricotta cheese
• 2 cups cubed, cooked chicken meat
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated Parmesan cheese for topping

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
3. Spread 1/3 of the sauce mixture in the bottom of a 9×13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
4. Bake 35 to 40 minutes in the preheated oven.

Chicken Lasagna Roll-Ups

• 1 jar (26 oz.) spaghetti sauce
• 1 tsp. Italian seasoning
• 1 tsp. crushed red pepper
• 3 cups shredded or chopped cooked chicken
• 2 cups Shredded Mozzarella Cheese, divided
• 1/2 cup Grated Parmesan Cheese
• 2  eggs, beaten
• 12 lasagna noodles (cooked, drained and rinsed)

 

MIX - spaghetti sauce, seasoning & crushed red pepper. Combine 1/2 cup with chicken, 1 cup mozzarella cheese, Parmesan and eggs. Spread 1/4 cup onto each noodle; roll up.

SPREAD - 1/2 cup of the remaining sauce mixture onto bottom of 13×9-inch baking dish; cover with lasagna rolls (seam-sides down), the remaining sauce mixture and mozzarella cheese.

BAKE  at 350 degrees for 25 minutes or until heated through

Three Alarm Meatballs

MEATBALLS:
1 egg
1/2 cup dry bread crumbs
1/2 cup chopped onion
1 pound chorizo OR hot Italian sausage
1/2 pound lean ground beef
1/2 teaspoon ground red pepper

SAUCE:
1 cup spicy barbeque sauce
1/2 cup grape jelly

Heat oven to 350ºF.

In large bowl beat egg slightly. Add all remaining meatball ingredients; mix lightly. Shape into 1 inch balls. Place on 15×10 inch pan.

Bake for 15-20 minutes or until evenly browned and cooked through. Drain off fat.

Meanwhile, in 3 quart saucepan combine bbq sauce and jelly. Cook over medium high heat, stirring occasionally with wire whisk, until well blended and mixture just comes to a boil (3-4 minutes).

Add meatballs; gently stir to coat. Reduce heat to low; cook, stirring occasionally, until heated through (3-5 minutes).

Makes 50.

GARLIC PIZZA WEDGES

Ingredients:

• 1 prebaked Italian bread shell crust (14 oz)
• 1 cup grated parmesan cheese
• 1 cup mayonnaise (not reduced fat or fat free)
• 1 small red onion, chopped
• 31/2 tsp minced garlic
• 1 tbsp dried oregano

Proceedure:

Place crust on ungreased 14-inch pizza pan. In bowl mix all ingredients, spread over crust. Bake at 450 degrees for 8-10 minutes. Cut into 24 wedges.

HEALTHY Pepperoni Pizza

Ingredients
1 pound prepared whole-wheat pizza dough, thawed if frozen
1 cup canned unseasoned pumpkin purée
1/2 cup no-salt-added tomato sauce
1/2 teaspoon garlic powder
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
2 ounces sliced turkey pepperoni, (1/2 cup)

Preparation
1. Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.

2. Roll out dough on a lightly floured surface to the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8-10 minutes.

3. Whisk pumpkin purée, tomato sauce and garlic powder in a small bowl until combined.

4. Spread sauce evenly over the baked crust. Top with mozzarella, Parmesan and pepperoni. Bake until the crust is crispy on the edges and the cheeses have melted, about 12 minutes.

Vegetable Pizza

Ingredients:

• 1 (8-ounce) can refrigerated crescent dinner rolls
• 1 (4-ounce) can refrigerated crescent dinner rolls
• 1 (8-ounce) package cream cheese, softened
• 1/4 cup mayonnaise
• 1 to 1 1/2 tablespoons commercial buttermilk salad dressing mix
• 1 cup fresh broccoli flowerets, chopped
• 1/4 cup chopped celery
• 1/4 cup chopped carrots
• 1/3 cup sliced green onions
• 1/4 cup chopped red bell pepper
• 1/4 cup ripe olives (optional)

Preparation:

Unroll both packages of rolls and form into a 12-inch square on a lightly greased baking sheet. Press edges and perforations to seal. Bake at 400° for 8 to 10 minutes; cool. In a mixing bowl, combine cream cheese, mayonnaise, and salad dressing mix; beat at medium speed of an electric mixer until smooth and well blended. Spread cream cheese mixture over crust; set aside.

Toss chopped vegetables together in a bowl. Sprinkle vegetables over cream cheese layer. Cut vegetable pizza into and serve.
Makes about 24 slices of vegetable pizza.