Chicken Parmesan Recipes

INGREDIENTS

2	boneless skinless chicken breasts
2	sheets (18X12 inches) heavy-duty foil, lightly sprayed with nonstick cooking spray
Salt and black pepper
1	cup pasta sauce
1/2	cup chopped onion
8	slices zucchini, quartered
1/4	cup (1 ounce) shredded mozzarella cheese
2	tablespoons grated Parmesan cheese
Hot cooked spaghetti or linguine (optional)

PREPARATION:

1. Preheat toaster oven or oven to 450°F.
2. Place one chicken breast in center of each sheet of foil. Season to taste with salt and pepper.
3. Combine pasta sauce, onion and zucchini. Pour half of sauce mixture over each chicken breast. Sprinkle with cheeses. Double fold sides and ends of foil to seal packets, leaving head space for heat circulation. Place packets on toaster oven tray or baking sheet.
4. Bake 16 to 18 minutes until chicken is no longer pink in center. Remove from oven. Carefully open one end of each foil packet to allow steam to escape. Open packets and transfer contents to serving plates. Serve with spaghetti, if desired.

Cannoli Pastries Recipes

INGREDIENTS

18	to 20 Cannoli Pastry Shells (recipe)
4	cups (32 ounces) ricotta cheese
1‑1/2	cups sifted powdered sugar
2	teaspoons ground cinnamon
1/4	cup diced candied orange peel, minced
1	teaspoon grated lemon peel
Additional powdered sugar
2	squares (1 ounce each) semisweet chocolate, finely chopped
Orange peel strips and fresh mint leaves (optional)

PREPARATION:

1. Prepare Cannoli Pastry Shells; set aside.
2. For cannoli filling, beat cheese in large bowl with electric mixer at medium speed until smooth. Add 1-1/2 cups powdered sugar and cinnamon; beat at high speed 3 minutes. Add candied orange peel and lemon peel to cheese mixture; mix well. Cover and refrigerate until ready to serve.
3. To assemble, spoon cheese filling into pastry bag fitted with large plain tip. Pipe about 1/4 cup filling into each reserved cannoli pastry shell.*
   *Do not fill Cannoli Pastry Shells ahead of time or shells will become soggy.
4. Roll Cannoli Pastries in additional powdered sugar to coat. Dip ends of pastries into chocolate. Arrange pastries on serving plate. Garnish with oragne peel and mint leaves.

Bruschetta Recipes

INGREDIENTS

Nonstick cooking spray
1	cup thinly sliced onion
1/2	cup chopped seeded tomato
2	tablespoons capers
1/4	teaspoon black pepper
3	cloves garlic, finely chopped
1	teaspoon olive oil
4	slices French bread
1/2	cup (2 ounces) shredded reduced-fat Monterey Jack cheese

PREPARATION:

1. Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add onion; cook and stir 5 minutes. Stir in tomato, capers and pepper. Cook 3 minutes.
2. Preheat broiler. Combine garlic and olive oil in small bowl. Brush bread slices with mixture. Top with onion mixture; sprinkle with cheese. Place on baking sheet. Broil 3 minutes or until cheese melts.

Broccoli Italian Style

INGREDIENTS

1‑1/4	pounds broccoli
2	tablespoons lemon juice
1	teaspoon extra-virgin olive oil
1	clove garlic, minced
1	teaspoon chopped fresh parsley
Dash black pepper

PREPARATION:

1. Trim broccoli, discarding tough part of stems. Cut broccoli into florets with 2-inch stems. Peel remaining broccoli stems; cut into 1/2-inch-thick slices.
2. Bring 1 quart water to a boil in large saucepan over high heat. Add broccoli; return to a boil. Reduce heat to medium-high. Cook, uncovered, 3 to 5 minutes or until broccoli is fork-tender. Drain; arrange evenly in serving dish.
3. Combine lemon juice, oil, garlic, parsley and pepper in small bowl. Pour over broccoli, turning to coat. Let stand, covered, 1 to 2 hours before serving to allow flavors to blend.

Italian Baked Pasta with Ricotta

INGREDIENTS

1	package (16 ounces) uncooked rigatoni or penne pasta
1	container (15 ounces) ricotta cheese
2/3	cup grated Parmesan cheese
2	eggs, lightly beaten
1/2	teaspoon salt
1/8	teaspoon black pepper
2	jars (26 ounces each) marinara sauce, divided
3	cups (12 ounces) shredded mozzarella cheese, divided

PREPARATION:

1. Preheat oven to 375°F. Spray 13X9-inch baking pan with nonstick cooking spray.
2. Cook rigatoni according to package directions; drain. Meanwhile, beat ricotta, Parmesan, eggs, salt and pepper in medium bowl until well blended.
3. Spread 2 cups marinara sauce over bottom of prepared pan; spoon half of cooked pasta over sauce. Top with half of ricotta mixture and 1 cup mozzarella. Repeat layers of marinara sauce, pasta and ricotta mixture. Top with 1 cup mozzarella, remaining marinara sauce and 1 cup mozzarella.
4. Cover with foil; bake about 1 hour or until bubbly. Uncover and bake about 5 minutes more or until cheese is completely melted. Let stand 15 minutes before serving.

Italian Breakfast Pizza Recipes

INGREDIENTS

1	can (10 ounces) refrigerated pizza dough
1	package (7 ounces) fully cooked sausage patties, thawed
3	eggs
1/2	cup milk
1	teaspoon Italian seasoning
Salt and black pepper
2	cups (8 ounces) shredded Italian-blend cheese

PREPARATION:

1. Preheat oven to 425°F. For crust, unroll pizza dough; pat onto bottom and up side of greased 12-inch pizza pan. Bake 5 minutes or until set, but not browned.
2. While crust is baking, cut sausage patties into 1/2-inch pieces. Whisk together eggs, milk and Italian seasoning in medium bowl until well blended. Season with salt and pepper.
3. Spoon sausages over crust; sprinkle with cheese. Carefully pour egg mixture over sausage and cheese. Bake 15 to 20 minutes or until eggs are set and crust is golden.

Tip

For a special touch, serve this pizza with your favorite salsa.

Italian Baked Tomato Risotto Recipes

INGREDIENTS

1	jar (28 ounces) pasta sauce
1	can (14 ounces) chicken broth
2	cups sliced zucchini
1	cup arborio rice
1	can (4 ounces) sliced mushrooms, drained
2	cups (8 ounces) shredded mozzarella cheese

PREPARATION:

1. Preheat oven to 350°F. Spray 3-quart casserole with nonstick cooking spray.
2. Combine pasta sauce, broth, zucchini, rice and mushrooms in prepared dish.
3. Bake, covered, 30 minutes. Remove from oven; stir casserole. Cover; bake 15 to 20 minutes or until rice is tender. Remove from oven; sprinkle evenly with cheese. Bake, uncovered, 5 minutes or until cheese is melted.

Italian Angel Hair Pasta with Seafood Sauce Recipes

Angel hair pasta is best served with a thin, delicate sauce such as this irresistible one which uses fresh plum tomatoes and savory seafood.

INGREDIENTS

1/2	pound firm whitefish, such as sea bass, monkfish or grouper
2	teaspoons olive oil
1/2	cup chopped onion
2	cloves garlic, minced
3	pounds fresh plum tomatoes, seeded and chopped
1/4	cup chopped fresh basil
2	tablespoons chopped fresh oregano
1	teaspoon red pepper flakes
1/2	teaspoon sugar
2	bay leaves
1/2	pound fresh bay scallops or shucked oysters
8	ounces uncooked angel hair pasta
2	tablespoons chopped fresh parsley

PREPARATION:

1. Cut whitefish into 3/4-inch pieces. Set aside.
2. Heat oil in large nonstick skillet over medium heat; add onion and garlic. Cook and stir 3 minutes or until onion is tender. Reduce heat to low; add tomatoes, basil, oregano, red pepper flakes, sugar and bay leaves. Cook, uncovered, 15 minutes, stirring occasionally.
3. Add whitefish and scallops. Cook, uncovered, 3 to 4 minutes or until fish flakes easily when tested with fork and scallops are opaque. Remove bay leaves; discard. Set seafood sauce aside.
4. Cook pasta according to package directions, omitting salt. Drain well.
5. Combine pasta with seafood sauce in large serving bowl. Mix well. Sprinkle with parsley. Serve immediately.