Category: Italian


Mar
2015

Butternut Squash Ravioli with Browned Butter Sage Sauce

categories: Italian, Main Dishes, Meatless Meals, Pasta, Vegetable Dishes
15 Shares
Pin15
Share
Tweet
Yum
Email

Butternut Squash Ravioli with Browned Butter Sage Sauce, with nutmeg and Parmesan cheese, is a delicious meatless dish that looks and tastes great!Butternut Squash Ravioli with Browned Butter Sage Sauce, with nutmeg and Parmesan cheese, is a delicious meatless dish that looks and tastes great!

I found a recipe on Pinterest for Butternut Squash Ravioli, drizzled with a browned butter and sage sauce, topped with Parmesan cheese. It’s fun to make homemade ravioli, and this recipe sounded good. So… I made it… and we really enjoyed it!

The creaminess of the roasted butternut squash, combined with the flavor of Parmesan cheese and a touch of nutmeg is amazing! The browned butter sauce (with only TWO ingredients!) that covered the pasta is so easy to make.

I decided to make my own ravioli from scratch because we have the cutest little pasta machine I received as a birthday gift several years ago. Seriously- I think making homemade pasta is very therapeutic and fun!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

But What If I Don’t Have A Pasta Machine?

However, if you don’t have a pasta machine, you still can make this recipe with two other options: 1) make pasta dough and roll it out by hand with brute strength, or 2) buy a package of won ton wrappers and use those instead of pasta.

If you go the purchased won ton route, this recipe just got a lot simpler! If you like the adventure of making and rolling your own pasta dough for ravioli, then this is still a very simple recipe… honest!

Roast The Butternut Squash

You will need to roast the butternut squash first!  Peel, de-seed, and then cut it into cubes. Bake (per instructions in printable recipe card below) the butternut squash.

Butternut squash is seeded, cubed and roasted before making this dish.
Time To Make The Ravioli Dough

Making the ravioli dough is kinda fun, at least for me it is! This time I used an easy egg-less recipe I found in my pasta machine instruction book. Mix the ingredients in a stand mixer with a dough hook on it.

Dough for the raviolis is mixed together.
Remove the dough from the mixer once dough comes together enough to form a ball. Let the dough rest for about 15 minutes, covered with a slightly damp dish towel.

The dough rests on a floured surface before shaping.
Pasta Machine Fun!

Slice off a piece of the dough, and run it through your pasta machine, adjusting settings (per manufacturer instructions) until you have long strips of dough. Keep running the dough through the machine until you have very long, thin strips of dough.

The dough for making butternut squash ravioli needs to be really thin. If rolling it out by hand, keep at it until the dough is very thin!

A pasta machine is used to make long sheets of dough for the ravioli.
Time To Fill The Butternut Squash Ravioli

After the butternut squash finishes roasting, mash it up, then mix it (using an electric beater) with the Parmesan cheese and nutmeg in a bowl. Place small spoonfuls of mixture onto the pasta sheets, leaving space in between each spoonful.

Roasted squash is placed on sheets of pasta dough in dollops.
Now gently pull the dough up and over the top of the butternut squash, from front to back, to touch the other side of the dough. Carefully cut into individual raviolis like this:

The pasta dough is folded over and cut into individual pieces.
Crimp the edges with a fork all the way around, sealing the edges shut like this:

Each of the raviolis is crimped on the edges with a fork.
Now the ravioli should (hopefully) look like this:

Now the butternut squash ravioli is ready to cook!
Cook The Browned Butter Sage Sauce

Bring a large saucepan full of salted water to a full boil. Right before you cook the ravioli (remember FRESH ravioli only takes 2-3 minutes to cook), make the browned butter/sage sauce.

Melt the butter with  fresh sage leaves in a large skillet. I grow my own sage at home, so all I had to do was go out to my front porch and get some of the leaves… easy-peasy!

Melted butter is cooked with sage leaves until it becomes browned.
After the butter and sage have cooked for about 3 minutes, the butter will begin to turn light brown. It will be a bit more brown than this…and will smell somewhat “nutty”. Once the butter sauce is light brown in color, remove the skillet from the heat.

Butter and sage leaves continue to cook until browned.
The butternut squash ravioli cooks in about the same time it takes to make the sauce (about 3 minutes).

Cooking the raviolis in boiling, salted water for 3 minutes.
Time To Serve The Raviolis

Remove the raviolis with a slotted spoon to let them drain. Place them directly into the browned butter/sage sauce (sorry, no picture of that… was too busy trying to get them all in the skillet and covered with sauce!)

Spoon the sauce over the hot ravioli, then gently spoon them up and onto serving plates. Spoon additional sauce and sage leaves over the ravioli. Grate some fresh Parmesan cheese on the top, and serve!

Butternut Squash Ravioli with Browned Butter Sage Sauce on plate with a green salad.
Sure hope you try making these butternut squash ravioli. They are absolutely delicious!

Close up photo of the finished ravioli dish on serving plate.

Hope you enjoy this Italian-inspired pasta dish. It really tastes wonderful! Have a great day!

Looking For More PASTA Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderful pasta recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Source: http://jennysteffens.blogspot.com/2011/09/butternut-squash-ravioli-with-sage.html

0 from 0 votes
PRINT
Butternut Squash Ravioli with Browned Butter Sage Sauce
Prep Time
45 mins
Cook Time
3 mins
Total Time
48 mins
 

Butternut Squash Ravioli with Browned Butter Sage Sauce, with nutmeg and Parmesan cheese, is a delicious meatless dish that looks and tastes great!

Category: Entree
Cuisine: Italian
Keyword: butternut squash ravioli
Servings: 4 servings
Calories Per Serving: 817 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Squash Filling:
  • 1 pound butternut squash
  • olive oil
  • salt & pepper (to season)
  • 1/4 cup Parmesan cheese
  • 1/4 teaspoon nutmeg
For Browned Butter Sauce:
  • 3/4 cube butter
  • 10-12 sage leaves
For Pasta:
  • 1 recipe homemade pasta dough OR 1 pkg won ton skins (*see notes)
My pasta dough was made from:
  • 3 cups all purpose flour
  • 1 cup warm water
  • 2 Tablespoons olive oil
For Garnish:
  • Additional grated Parmesan cheese
US Customary - Metric
Instructions
  1. Slice squash in half. Peel and de-seed. Cut the squash into cubes, place in bowl, and coat them fairly well with olive oil. Sprinkle the squash with salt and pepper. Place the squash cubes on a baking sheet and bake for 25 minutes at 425 degrees. The squash should be tender when done. Remove squash from oven; place into a medium bowl and mash the squash with a fork until well "mashed". Add the Parmesan cheese and nutmeg. Give it a taste. If necessary, add a bit more salt and pepper.
  2. While the squash is baking, make the pasta, per manufacturer's instructions. Roll it out into long strips on a well-floured surface.
  3. Place small spoonfuls of the squash filling in the middle of the long sheets of pasta dough, leaving space between each one. Gently pull the dough up and over the filling from front to back until the dough touches the other edge. Lightly press down the outer edges. Carefully cut each ravioli apart. Using a fork, carefully crimp the edges of the raviolis, to seal completely.
  4. Bring a large saucepan of salted water to a boil, for the ravioli.
  5. While the water is coming to a boil, make the butter sauce: In a medium skillet, melt the butter. Add the sage leaves. Cook this for for 3-4 minutes on medium-low, only until the butter begins to brown. Once the butter turns light brown, remove pan from the heat.
  6. Cook the ravioli in boiling, salted water for 2-3 minutes. They will float to the top of the water when they are done cooking. Remove the raviolis from the hot water using a slotted spoon; place them into the browned butter sauce. Carefully spoon some of the sauce onto the raviolis, to cover.
  7. Place raviolis onto individual serving plates. Drizzle with the browned butter sauce and the sage leaves. Finely grate Parmesan cheese on top; Serve... and enjoy!
Recipe Notes

If using won ton wrappers, place prepared squash/Parmesan mixture into center of won ton wrapper. Brush all the edges of the won ton with water, then press edges together to completely seal around filling. Follow rest of directions.

Nutrition Facts
Butternut Squash Ravioli with Browned Butter Sage Sauce
Amount Per Serving (1 serving)
Calories 817 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 14mg5%
Sodium 754mg33%
Potassium 591mg17%
Carbohydrates 150g50%
Fiber 6g25%
Sugar 2g2%
Protein 24g48%
Vitamin A 12135IU243%
Vitamin C 23.8mg29%
Calcium 199mg20%
Iron 9.1mg51%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Butternut Squash Ravioli with Browned Butter Sage Sauce, with nutmeg and Parmesan cheese, is a delicious meatless dish that looks and tastes great!

 

Save


Jan
2015

Homemade Amaretto

categories: Beverages, Italian
59.5K Shares
Pin59.5K
Share
Tweet
Yum4
Email

Make homemade amaretto, a sweet Italian almond flavored liqueur, inexpensively at home! It’s easy, and can be used for cocktails or in other recipes.Make homemade amaretto, a sweet Italian almond flavored liqueur inexpensively at home! It's easy, and can be used for cocktails or in other recipes.
I recently whipped up some homemade Amaretto. It was so easy to make, and it only took a few minutes. I wanted to have it on hand, to use in a few recipes, but didn’t want to go to the store to buy an entire bottle just for a small amount needed.

Really… why pay some serious bucks for an entire bottle, when all you need might be 1/4 cup for a recipe? So I decided to make my own! If you are familiar with Amaretto, you know that it is a sweet, almond-flavored Italian liqueur.

A lot of people use it in cocktails, but it can also be used in numerous recipes.  I adapted a recipe I’ve had for years, and ended up making a small bottle of amaretto (approx. 13-14 ounces) that will be more than enough for several recipes, plus a few more.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Is Homemade Amaretto Easy To Make?

Homemade Amaretto is totally easy to make.  You do need to have a bottle of cheap vodka in order to make this amaretto (you need 1 cup).

I happened to have a bottle stuck away because I make my own vanilla extract, and use that as the base (but that’s a completely different recipe, right?)

So How Do You Make Homemade Amaretto?

Making the amaretto is very easy! Water, granulated sugar and brown sugar are cooked in a saucepan, on medium heat, until the sugars are dissolved.

Bring this mixture to a boil, then remove the pan from the heat. Let it cool completely.

Water, sugar and brown sugar are cooked until sugar dissolves.

Add Extracts

After the homemade amaretto has cooled completely, add the vodka, pure almond extract and vanilla extract, and stir to combine.

Vodka, almond and vanilla extracts are added to the homemade amaretto mixture in pan.

Have a clean jar ready for the homemade amaretto. Use a funnel to pour the cooled homemade amaretto liqueur into the bottle.

The homemade amaretto is transferred into a bottle by using a funnel.

Into the bottle goes the homemade amaretto. It sure smells good! In fact, even a year or two later, I occasionally open the bottle just to smell this liqueur… it smells heavenly!

Pouring the homemade amaretto into a funnel, then into the bottle.

Put a label on the bottle, add a cork or screw top to seal it, and store your homemade amaretto in a cool, dark place.

Homemade Amaretto is ready to store in cool, dark place.

If you are interested in making this recipe, you will discover you can make your own homemade amaretto for a fraction of the cost of buying it at a store. Hope you will consider giving this recipe a try.

Thanks for stopping by. Don’t forget to check out ALL my recipes in the Recipe Index, which is located at the top of the page. Have a great day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe inspired by: Todd Wilbur’s Top Secret Recipe’s version of DiSaronno Amaretto

↓↓ PRINTABLE RECIPE BELOW ↓↓

4.5 from 2 votes
PRINT
Homemade Amaretto
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

Make homemade amaretto, a sweet Italian almond flavored liqueur inexpensively at home! It's easy, and can be used for cocktails or in other recipes.

Category: Liqueur
Cuisine: Italian
Keyword: amaretto
Servings: 14 ounces ( 1 oz. per serving)
Calories Per Serving: 85 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1/4 cup dark brown sugar + 1 Tablespoon
  • 1 cup vodka
  • 1 Tablespoon almond extract (extract with no added oils)
  • 1 1/4 teaspoons vanilla extract
US Customary - Metric
Instructions
  1. In a medium pan, add the water, granulated sugar and brown sugar. Mix to combine. Cook over medium heat, stirring to dissolve sugars.
  2. Bring the mixture to a boil; if all the sugar has dissolved, remove the pan from the heat. Set aside and let the hot syrup cool for 10-15 minutes.
  3. To the cooled mixture, add the vodka, almond extract, and vanilla extract. Mix well, to combine.
  4. Pour amaretto into a clean bottle using a funnel. Place cork or a top on the bottle to seal it. Store in pantry or cool, dark place.
  5. Enjoy!
Recipe Notes

Note: Recipe inspired by: Todd Wilbur's Top Secret Recipe's version of DiSaronno Amaretto

Nutrition Facts
Homemade Amaretto
Amount Per Serving (1 ounce)
Calories 85
% Daily Value*
Sodium 1mg0%
Potassium 5mg0%
Carbohydrates 11g4%
Sugar 11g12%
Calcium 3mg0%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make homemade amaretto, a sweet Italian almond flavored liqueur inexpensively at home! It's easy, and can be used for cocktails or in other recipes.

 

Save

Save


Oct
2014

Tuscan Chicken & Vegetable Soup

categories: Italian, Main Dishes, Soups
52 Shares
Pin52
Share
Tweet
Yum
Email

Tuscan Chicken Vegetable Soup is a delicious, Italian-inspired soup. This hearty soup (with 7 veggies) is perfect anytime, especially on a cold day!Tuscan Chicken Vegetable Soup is a delicious, Italian-inspired soup. This hearty soup (with 7 veggies) is perfect anytime, especially on a cold day!
Fall is here! I am ready for cool, crisp mornings… and soup! I made a pot of Tuscan Chicken & Vegetable Soup yesterday, and it was really good!

We’re had a gorgeous summer here in the beautiful Pacific Northwest, but I am really enjoying the cooling air, the trees beginning to turn into their Fall colors, etc. There’s just something about Fall that calls for a large pot of delicious smelling soup cooking away on the stove.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How I Came Up With This Recipe For Tuscan Chicken Vegetable Soup

Yesterday I was in the mood for a yummy, Italian-inspired Tuscan chicken vegetable soup. I’ve seen many recipes online for Tuscan Soup over the years (trust me, there’s a bazillion of them). Because of that, I had a basic idea of what items COULD go into this soup. I I ended up not using any ONE particular recipe, because I decided to simply create my own version. Guess what? We LOVED it!!!!

Seriously, people, we LOVED this Tuscan chicken vegetable soup! Success! Lots of “good-for you-veggies”, cannelini beans, chicken, and spices in a light Italian broth produces one great pot of soup!

Can You Make This Soup Vegetarian?

If you wish to make this a vegetarian friendly soup, it is easy! I typically use chicken broth and chicken in this soup when I make it. However, this soup tastes just as good using vegetable broth and NO chicken (if you’re vegetarian).

A bowl of the Tuscan chicken vegetable soup, ready to eat!

The Tuscan chicken vegetable soup was fun to make, because I was able to use some of the veggies I grew in our garden. These home-grown veggies included onion, garlic, oregano, thyme, basil, carrots, kale and spinach! Of course, all those ingredients can also be found at your local grocery store!

All that said, this Tuscan chicken vegetable soup is an easy recipe to prepare, and is absolutely delicious! I sure hope you’ll try it. Serious… you just gotta try this soup, because it is so yummy! Throw on a warm sweater, some sweatpants, turn on some great music, and make a pot of this soup. While you’re at it, enjoy the beauty of this glorious Fall season! Enjoy!

Looking For More SOUP Recipes?

You can find all of my soup recipes in the Recipe Index, located at the top of the page. These recipes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Source: My brain. In “Fall” mode.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Tuscan Chicken & Vegetable Soup
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

Tuscan Chicken Vegetable Soup is a delicious, Italian-inspired soup. This hearty soup (with 7 veggies) is perfect anytime, especially on a cold day!

Category: Soup
Cuisine: Italian
Keyword: Tuscan chicken vegetable soup
Servings: 6 servings
Calories Per Serving: 194 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 boneless chicken breasts , cooked and cubed
  • 7 cups chicken broth (may substitute vegetable broth, if desired)
  • 1/2 cup onion , chopped
  • 3 carrot stalks , sliced thinly
  • 3 celery stalks , sliced thinly
  • 1/2 cup sliced mushrooms
  • 1/2 small zucchini , sliced thinly
  • 2 Tablespoons olive oil
  • 1 cup kale , chopped (stems removed) (if omitting, double the spinach quantity!)
  • 1 cup baby spinach , chopped
  • 1 can cannellini beans , drained
  • 1/2 teaspoon Salt & pepper , to taste (may have to add more)
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1/3 cup tomato paste
  • Parmesan cheese , grated (for garnish if desired)
US Customary - Metric
Instructions

  1. In a large soup pot, saute the onion, carrots, celery, mushrooms, and zucchini in olive oil for 3-4 minutes. Add the chicken broth and cooked, cubed chicken to soup pot. Now add the salt & pepper, basil, oregano, thyme, and garlic powder to season the soup. Bring soup to a boil, then reduce heat to low.

  2. Add tomato paste, Mix well to combine. Add cannellini beans, kale and spinach. Season again with salt & pepper to taste, if necessary. Cook on low for 45 minutes, stirring occasionally.

  3. When ready, ladle hot soup into bowls, garnish with grated Parmesan cheese, and serve. Enjoy!

Recipe Notes

Tip: Use a pre-cooked rotisserie chicken for the fastest way to make this recipe.

*I boiled the chicken breasts in water for 45 minutes earlier in the day... then used them later in this recipe. Whatever works best for you is the bottom line.

Nutrition Facts
Tuscan Chicken & Vegetable Soup
Amount Per Serving (1 serving)
Calories 194 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 24mg8%
Sodium 1556mg68%
Potassium 826mg24%
Carbohydrates 21g7%
Fiber 5g21%
Sugar 4g4%
Protein 15g30%
Vitamin A 7035IU141%
Vitamin C 44.1mg53%
Calcium 116mg12%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Tuscan Chicken Vegetable Soup is a delicious, Italian-inspired soup. This hearty soup (with 7 veggies) is perfect anytime, especially on a cold day!

 

Save

Save


Sep
2014

Mom’s Chicken Parmigiana

categories: Chicken, Italian, Main Dishes
33 Shares
Pin33
Share
Tweet
Yum
Email

Mom’s Chicken Parmigiana is a classic dish! Breaded chicken breasts are browned, then baked, topped w/ Italian sauce, Parmesan and mozzarella cheeses!Mom's Chicken Parmigiana is a classic dish! Breaded chicken breasts are browned, then baked, topped w/ Italian sauce, Parmesan and mozzarella cheeses!

I love my Mom’s recipe for Chicken Parmigiana. Really, really, really love it. I love my Mom more, but that’s a completely different story. Mom’s Chicken Parmigiana is an absolutely fantastic Italian dish!

My mom first made this classic Italian dish for me YEARS ago. I have no idea where she got the recipe… all I know is that it is fantastic! I’ve made Mom’s chicken parmigiana for years now, and it never disappoints!

About 10 years ago I prepared this delicious meal for about 35 hungry friends at a retreat, and it received rave reviews!

Mom’s chicken parmigiana is actually pretty easy to prepare, and the smell in the kitchen as the sauce is being cooked… oh my goodness! The chicken is “fork tender” and full of good old Italian flavor! The pasta sauce is totally easy to prepare, as well.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Making Mom’s Chicken Parmigiana Is Fairly Easy

Flatten boneless, skinless chicken breasts to about 1/2″ thick, then season with salt and pepper. Dip the chicken pieces in an egg/milk mixture, then an Italian bread crumbs mixture. Brown the breaded chicken breasts in a skillet, in butter and olive oil.

Make a homemade Italian-style tomato sauce (it’s simple). Layer a bit of the sauce in the bottom of baking dish before adding the chicken on top. Spoon more sauce on top of each piece of chicken.

Top the chicken with Parmesan and mozzarella cheeses, and then bake Mom’s chicken parmigiana for about 20 minutes.

Combine the remaining Italian style tomato sauce with cooked angel hair pasta (or spaghetti noodles), and serve, alongside the chicken. Mom’s chicken parmigiana is perfectly cooked, tender, and tastes delicious!

Pasta and asparagus are served alongside Mom's chicken parmigiana.

I’ve never taken photos of Mom’s chicken parmigiana while actually preparing it (my bad), so unfortunately you only get to see the finished product. Trust me, this dish is easy to make! If you can follow basic directions, you can do this!

You just might thank me for the amazing aromas in your kitchen as you cook this meal. Hope you will “get your Italian on” and give this classic Italian dish a try. I think you’re gonna love Mom’s Chicken Parmigiana!

Looking For More CHICKEN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of chicken recipes, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Source: Mom (original source is unknown)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Mom's Chicken Parmigiana
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 

Mom's Chicken Parmigiana is a classic dish! Breaded chicken breasts are browned, then baked, topped w/ Italian sauce, Parmesan and mozzarella cheeses!

Category: Entree
Cuisine: Italian
Keyword: chicken parmigiana
Servings: 4 servings
Calories Per Serving: 924 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the Sauce:
  • 28 ounces large can Italian chopped tomatoes ,do not drain
  • 1/2 medium brown onion , finely chopped
  • 5 garlic cloves , minced
  • 6-7 leaves fresh basil leaves (1/4 cup), chopped
  • 1 Tablespoon Italian seasoning (or more, to taste)
  • Salt , to taste
  • 8 ounces Angel Hair Pasta (enough for 4 small servings)
For Chicken Parmigiana:
  • 4 boneless chicken breasts
  • salt and pepper (to season chicken breasts)
  • 2 large eggs
  • 3/4 cup milk
  • 1 1/2 cups Italian bread crumbs
  • 3 Tablespoons olive oil
  • 2 Tablespoons butter
  • 1/4 cup grated parmesan cheese
  • 1½ cups mozzarella cheese , or four 1/2 inch slices
US Customary - Metric
Instructions
  1. Preheat oven to 350 degrees.

  2. Prepare the sauce: Melt the butter and olive oil in a large skillet. Saute the chopped onion and crushed garlic in the olive oil and butter for a few minutes, being careful not to burn the garlic. Add the can of Italian tomatoes. Cook for approximately 10 minutes until heated through. Add the chopped basil and Italian seasoning. Remove from heat.

  3. Pound chicken breasts with a meat mallet between layers of plastic wrap or a large zip lock bag until thinner (the chicken, not YOU). They should end up being about 1/2 inch thick, if possible.

  4. Put two eggs in medium sized bowl; beat slightly. Add milk; stir to combine. Place Italian bread crumbs onto a dinner plate and spread to cover plate.

  5. Salt and pepper chicken breasts. Dredge one chicken breast at a time into the egg/milk mixture. Let excess egg mixture drip off back into bowl. Dredge each piece of chicken into Italian bread crumbs to coat all sides of chicken. Place each piece of chicken onto a baking sheet once completely coated.

  6. Heat butter and olive oil in large skillet. Once oil is very hot, add the chicken breasts (may have to do this in 2 batches due to size of chicken). Brown chicken for 3-4 minutes per side. Remove from skillet. Chicken does not have to be fully cooked at this point, because it will bake in oven.

  7. Place a thin layer of prepared pasta sauce on the bottom of a 9x13 baking pan (just enough to keep chicken from sticking... save the rest for the the top of chicken and the pasta!). Lay the browned chicken breasts in single layer on top of the sauce, then sprinkle chicken with grated parmesan cheese. Place a large spoonful of pasta sauce on top of the chicken breast, followed by the slice of mozzarella cheese. Bake in 350 degree oven for approximately 20 minutes, or until cheese is bubbly on top.

  8. While chicken is baking, prepare angel hair pasta, per package directions. Add remaining sauce to cooked pasta, and serve alongside the chicken parmigiana when done. Enjoy!

Nutrition Facts
Mom's Chicken Parmigiana
Amount Per Serving (1 breast + pasta)
Calories 924 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 14g88%
Cholesterol 236mg79%
Sodium 1490mg65%
Potassium 1203mg34%
Carbohydrates 88g29%
Fiber 6g25%
Sugar 12g13%
Protein 56g112%
Vitamin A 1155IU23%
Vitamin C 23.2mg28%
Calcium 540mg54%
Iron 6.6mg37%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Mom's Chicken Parmigiana is a classic dish! Breaded chicken breasts are browned, then baked, topped w/ Italian sauce, Parmesan and mozzarella cheeses!

 

 

 

Save

Save

Save

Save


Jul
2014

Caprese Salad

categories: Appetizers, Italian, Salads
323 Shares
Pin323
Share
Tweet
Yum
Email

Caprese Salad is an easy to make Italian classic, with fresh ripe tomatoes, mozzarella cheese and basil leaves, drizzled with olive oil and balsamic vinegar!Caprese Salad is an easy to make Italian classic, with fresh ripe tomatoes, mozzarella cheese and basil leaves, drizzled with olive oil and balsamic vinegar!

Well, I’ve made this Caprese Salad two nights in a row for my husband and myself. Truth! It is so refreshing and delicious, especially with peak of season tomatoes and basil! With very few ingredients, you can make this delicious salad. We enjoy it as a side salad OR as a main dish on a hot summer night.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Inspiration Hits

It all started innocently enough… I happened to see a post on my friend Elizabeth’s Facebook page. She made a Caprese Salad for her family…so I got to thinking that I should make one for my husband and I, too! I didn’t have an official recipe, but how hard could it be, right?

Fresh basil leaves in garden are used to make a caprese salad.

I have basil and tomatoes growing in our garden. Hmmm. All I need is some fresh mozzarella. Hmmm. This would be a great light summer appetizer or salad…Hmmm. (you realize, of course, that those “Hmmms” are me, putting on my thinking cap, right?).

Caprese Salad… For the WIN!

Caprese salad is such a easy dish to prepare, and you can make it as large or small as you wish! My husband and I had late lunches the past couple of days, so two nights ago, we just sat out on our deck. We enjoyed this simple dish, along with a glass of wine, for our dinner. Sooo deliciously tasty on a hot, summer night!

Another caprese salad, ready to eat with dinner!

Last night, the same story. Late lunch, and we weren’t really hungry for a “normal” dinner, so I ran out to our garden, picked some basil and fresh tomatoes, and made another Caprese Salad for dinner. Yee Haw! When you have the flavor of homegrown tomatoes, this salad SHINES!

Fresh garden tomatoes will make a wonderful tasting caprese salad.

So what exactly is a “Caprese Salad”, you ask?  Wikipedia defines it: “Caprese Salad is a simple salad, made of sliced fresh mozarella, tomatoes and basil, seasoned with salt, and olive oil. It was made to resemble the colors of the Italian flag: red, white, and green.”

I also added pepper, and drizzled some balsamic vinegar on top (along with the olive oil). Perfect! I’ve made caprese salad so many times now I’ve lost count!

Two caprese salads, ready to eat!

Hope you will give this easy salad a try. The flavors of the fresh tomatoes and basil combined with creamy fresh mozzarella is wonderful!

Caprese Salad , served on a white platter.

Hope you enjoy this delicious caprese salad! It is REALLY easy to prepare, and is absolutely delicious! Have a GREAT day!

Looking For More SALAD Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious salad recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Caprese Salad
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 

Caprese Salad is an easy to make Italian classic, with fresh ripe tomatoes, mozzarella cheese and basil leaves, drizzled with olive oil and balsamic vinegar!

Category: Salad
Cuisine: Italian
Keyword: caprese salad
Servings: 4 servings
Calories Per Serving: 272 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • Fresh mozzarella cheese , room temp, sliced in 1/2 inch slices (2-3 slices per person)
  • Fresh tomatoes , sliced in 1/2 inch slices (2-3 slices per person)
  • Fresh basil sprigs ( one for each slice of cheese and tomato)
  • Sea salt (to taste)
  • Cracked pepper (to taste)
  • Olive oil (enough to drizzle over the top of the salad)
  • Balsamic vinegar (enough to drizzle over the top of the salad)
Instructions
  1. Layer the serving platter with slice of cheese, then a slice of tomato. Repeat, until you have as much on the platter as you desire.
  2. Lightly salt and pepper the salad.

  3. Lightly drizzle the salad with olive oil and balsamic vinegar.

  4. Place a sprig or two of fresh basil leaves on, or in between each slice of tomato and cheese. Serve, and enjoy!

Nutrition Facts
Caprese Salad
Amount Per Serving (1 (1/4 of total))
Calories 272 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Cholesterol 67mg22%
Sodium 547mg24%
Potassium 292mg8%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 19g38%
Vitamin A 1545IU31%
Vitamin C 13.2mg16%
Calcium 446mg45%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Caprese Salad is an easy to make Italian classic, with fresh ripe tomatoes, mozzarella cheese and basil leaves, drizzled with olive oil and balsamic vinegar!

 

 

Save


Jul
2014

Ravioli With Mushrooms And Snap Peas

categories: Italian, Main Dishes, Meatless Meals, Pasta
7 Shares
Pin7
Share
Tweet
Yum
Email

Ravioli with Mushrooms and Snap Peas is a unique and delicious pasta dish, flavored with Parmesan cheese, pistachios, fresh sage and lemon zest.Ravioli with Mushrooms and Snap Peas is a unique and delicious pasta dish, flavored with Parmesan cheese, pistachios, fresh sage and lemon zest.

We’ve been experiencing a bit of a heat wave here in the Pacific Northwest.  I’ve been avoiding turning on our oven at all costs, to keep our kitchen cool. We’ve been grilling almost all of our dinners outside!  Last week I decided to try a new meatless recipe for Ravioli with Mushrooms and Snap Peas! Thankfully no oven was necessary, because this dish was made on our stove top.

My husband and I loved this ravioli with mushrooms, even with a few slight changes to the original recipe! I added additional Parmesan to the sauce, and used pistachios instead of hazelnuts, and regular milk instead of evaporated.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Use Packaged OR Homemade Cheese Ravioli For This Recipe

The recipe calls for a package of refrigerated ravioli. I always make my own from scratch, but know that buying fresh ravioli is a real timesaver. Either type of ravioli can be used flawlessly for this recipe. The original ravioli with mushrooms recipe was found on Pinterest, via Taste of Home magazine. It sure sounded good, so I set out to try it!

What is the verdict? A delicious, unique and filling main dish. The sauce on the ravioli with mushrooms is mild, yet full of flavor. I’ve never added snap peas to any pasta recipe before, but found the crunchy texture was a welcome addition to this dish, along with the fresh sage, lemon, mushrooms, and Parmesan cheese!

I Had Fun Making The Ravioli From Scratch!

Typically I make my own ravioli…so I did! I ended up making a batch of cheese/spinach ravioli for this recipe. See? I really made the ravioli from scratch, with the help of my handy dandy pasta machine. It’s lovingly referred to as my own little pasta making factory!

Homemade ravioli that I made to use in this dish.

It was fun to be able to use some of the fresh sage leaves from our garden in this recipe!

Fresh sage leaves from the garden add great flavor to the ravioli with mushrooms.

How To Make Ravioli With Mushrooms And Snap Peas

Cook the mushrooms, garlic and onions in a large skillet. They smell wonderful as they cook down and soften. These flavorful ingredients will be part of the sauce that tops the ravioli later on.

Cooking the mushrooms, garlic and onions for this dish.

Finely grated lemon peel and sliced sage leaves are prepped, and are now ready to season the sauce for the ravioli with mushrooms!

Grated lemon zest and sliced sage leaves to add to the sauce for the ravioli.

Cook The Mushrooms For The Sauce

Cook the mushrooms down, and now it’s starting to smell really good in the kitchen, because of the onions and garlic!

The mushrooms cook down a lot in the skillet.

The ingredients for the sauce have been added to the mushroom mixture. Now the lemon peel and the sage leaves are added to the sauce, for extra flavor!

Sauce and lemon zest is added to the mushrooms in the skillet.

Cook The Ravioli WITH The Snap Peas

Let the ravioli cook for just a few minutes in boiling water. Snap Peas (from our garden-yay!) cook in same water for a couple minutes, then they are drained.

I cooked the snap peas in the same pan as the cheese ravioli.

Add the cooked and drained raviolis and snap peas to the sauce in the skillet, and then gently mix it all together!

Ravioli with mushrooms and snap peas is heated through and ready to garnish, then seve.

Serve The Ravioli With Mushrooms And Snap Peas

And now it is time to dish this meal up!  We sure think it looks good enough to eat! Chopped pistachios and grated Parmesan cheese make a great garnish for the ravioli with mushrooms!

Finished ravioli with mushrooms is garnished with chopped pistachios and Parmesan cheese.

Here’s a close up look at these delicious ravioli with mushrooms! Yum!

A close up look at one of the cheese raviolis.

Hope you will give this great dinner with ravioli and mushrooms a try! I think you will really enjoy it! Have a GREAT day!

Looking For More PASTA Recipes?

You can find all of my pasta recipes in the Recipe Index, located at the top of the page. A few pasta recipes you might want to check out are:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Adapted From: http://www.tasteofhome.com/recipes/ravioli-with-snap-peas—mushrooms

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Ravioli With Mushrooms And Snap Peas
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Ravioli with Mushrooms and Snap Peas is a unique and delicious pasta dish, flavored with Parmesan cheese, pistachios, fresh sage and lemon zest.
Category: Entree
Cuisine: Italian
Keyword: ravioli with mushrooms
Servings: 8
Calories Per Serving: 387 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 package (20 ounces) refrigerated cheese ravioli (or make your own!)
  • 1 pound fresh sugar snap peas , trimmed
  • 1 Tablespoon butter
  • 1/2 pound (8 ounces) sliced fresh mushrooms (I used baby portobellas)
  • 3 shallots , finely chopped
  • 3 garlic cloves , minced
  • 2 cups milk (original recipe calls for evaporated milk - I used regular)
  • 8 fresh sage leaves , thinly sliced (or 2 teaspoons dried sage - I used fresh)
  • 1 1/2 teaspoons fresh finely grated lemon peel
  • 1 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon pepper
  • 1/2 cup grated parmesan cheese (for sauce)
  • 1/4 cup shelled and chopped pistachios , for garnish (original recipe used roasted hazelnuts)
  • 1/4 cup shredded parmesan cheese (for garnishing each dish)
US Customary - Metric
Instructions
  1. Cook the ravioli per package instructions, in a large saucepan. During the last 3 minutes, add the sugar snap peas to the water. When done, drain pasta and snap peas.
  2. While the pasta cooks, heat the butter in a large skillet over medium-high heat. Once melted, add the mushrooms, shallots and garlic. Cook this until the mushrooms become tender.
  3. Stir the milk, sage slices, grated lemon peel, lemon pepper, black pepper into the mushroom mixture; bring the ingredients to a boil. Add the 1/2 cup parmesan cheese, reduce heat, and simmer, uncovered, for approximately 2-3 minutes or until sauce has thickened up a bit.
  4. Gently add the cooked and drained ravioli and snap peas to the sauce; gently mix to combine and heat through.
  5. When ravioli is hot, place portions on each serving plate. Garnish each serving with additional grated parmesan cheese, followed by chopped pistachios. Serve and enjoy!
Nutrition Facts
Ravioli With Mushrooms And Snap Peas
Amount Per Serving (1 g)
Calories 387 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Cholesterol 56mg19%
Sodium 625mg27%
Potassium 380mg11%
Carbohydrates 41g14%
Fiber 4g17%
Sugar 8g9%
Protein 19g38%
Vitamin A 855IU17%
Vitamin C 35.8mg43%
Calcium 221mg22%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Ravioli with Mushrooms and Snap Peas is a unique and delicious pasta dish, flavored with Parmesan cheese, pistachios, fresh sage and lemon zest.

 

Save

Save

Save

Save


Jun
2014

Farfalle Pasta with Arugula and Sun-Dried Tomatoes

categories: Italian, Main Dishes, Meatless Meals, Pasta
8 Shares
Pin8
Share
Tweet
Yum
Email

Farfalle Pasta with Arugula and Sun-Dried Tomatoes is a delicious dish, cooked in a skillet and topped with Parmesan cheese and breadcrumbs!Farfalle Pasta with Arugula and Sun-Dried Tomatoes is a delicious dish, cooked in a skillet and topped with Parmesan cheese and breadcrumbs!

A few nights ago I made this Farfalle Pasta with Arugula and Sun-Dried Tomatoes for our dinner. I found the recipe on Pinterest, and noticed the original recipe was from celebrity chef, Mario Batali (from the TV Show “The Chew”. It sounded good, so I decided to give it a try.

I was happy that two of the main ingredients in the dish were sun-dried tomatoes and arugula. Hmmm…how convenient! Last Fall I dehydrated some of the yummy tomatoes from my garden, and still had some nestled in a jar of olive oil. I am growing arugula in my garden this year, so out to the garden I went to gather the amount needed for this recipe. The original recipe called for spaghettini pasta, but I decided to go with Farfalle (bow-tie pasta), because I had it in my pantry! I made a couple of minor tweaks to the original recipe to suit our taste, then prepared it for dinner! It was really quite good (and TOTALLY easy to make!).

My husband and I loved that this is not a “heavy” pasta dish (AKA “Gut-Bomb”), loaded down with thick sauces. The concentrated flavor of sun-dried tomatoes, paired with the slightly “peppery” taste of the arugula, a touch of white wine, a little Parmesan cheese, etc. makes this a great entree!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepping Some Of The Ingredients

Here’s how to make this dish: Get your ingredients prepped before beginning. Arugula from the garden. Check. Sun-Dried Tomatoes in oil. check. Minced garlic. Check. Begin cooking the pasta according to package directions, remembering to reserve the starchy cooking water when done.

Arugula, sun-dried tomatoes and garlic, ready to add to the pasta dish.

Making the Sauce

Gently cook the garlic in olive oil. You will notice how it smells pretty good in the ol’ kitchen right now!

Minced garlic is cooked in hot olive oil.

Add the sun-dried tomatoes and some red chili flakes to the garlic. Stir well to combine and keep the garlic from burning.

Sun-dried tomatoes and red chili flakes are added to the garlic in the skillet.

Pour white wine and some of the starchy pasta water (from cooking the pasta) into the skillet.. Give it all a good stir to combine these ingredients.

White wine and starchy pasta water are added to the sun-dried tomatoes.

Last Steps

Add the al dente cooked and drained pasta and arugula to the tomato mixture. Use tongs to combine. The heat will wilt down the arugula. The farfalle pasta with arugula is starting to look pretty good, right?

Drained pasta and arugula are added to the skillet.

Sprinkle the pasta with some Parmesan cheese, bread crumbs and a little extra salt, to taste. Toss to combine. Now it’s REALLY smelling good in the ol’ kitchen! Make sure the ingredients are heated through, and then the dish is ready to enjoy.

Farfalle Pasta with Arugula is mixed with Parmesan cheese and bread crumbs.

Serve The Farfalle Pasta With Arugula and Sun-Dried Tomatoes

Divide the farfalle pasta with arugula evenly between serving plates. Garnish each serving with extra bread crumbs, Parmesan cheese, and serve hot. Easy Peasy.

Farfalle Pasta with Arugula and Sun-Dried Tomatoes, on a plate, and ready to eat.

See? That wasn’t very hard to make, was it? Trust me- the farfalle pasta with arugula and sun-dried tomatoes really tastes GOOD! 

A serving of Farfalle Pasta with Arugula and Sun-Dried Tomatoes, topped with bread crumbs. Hope you enjoy this meal!  I enjoyed the simplicity involved with making this dish, and was pleasantly surprised how much flavor was in every bite! I hope you’ll give it a try when you want to get dinner on the table in a short amount of time! The recipe serves 4, so there’s plenty for everyone! Have a great day!

Looking For More PASTA Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderful recipes featuring pasta, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Adapted From: http://abc.go.com/shows/the-chew/recipes/Mario-Batali-Spaghettini-Sun-Dried-Tomatoes-Arugula

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Farfalle Pasta with Arugula and Sun-Dried Tomatoes
Prep Time
10 mins
Cook Time
13 mins
Total Time
23 mins
 

Farfalle Pasta with Arugula and Sun-Dried Tomatoes is a delicious dish, cooked in a skillet and topped with Parmesan cheese and breadcrumbs!

Category: Entree
Cuisine: Italian
Keyword: farfalle pasta
Servings: 4
Calories Per Serving: 471 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1/8 cup olive oil
  • 4 garlic cloves , minced (or thinly sliced)
  • 8 oil packed sun-dried tomato halves , sliced
  • 1/8 cup dry white wine
  • 1 Tablespoon salt (for pasta water)
  • 3/4 lb. Farfalle (bow-tie) pasta
  • 3 cups baby arugula , trimmed
  • 8 quarts water (to cook pasta)
  • 1/2 teaspoon red chili flakes
  • 1/3 cup bread crumbs
  • 1/3 cup Parmesan cheese (green shaker can variety)
  • Additional salt and pepper , to taste
US Customary - Metric
Instructions
  1. Make the sauce: Bring the water to a boil in a large stockpot. Add the Tablespoon of salt to the boiling water.
  2. While the water is coming to a boil, heat the olive oil (medium heat) in a large skillet.
  3. Add the minced garlic to the olive oil and saute it until it is golden brown. This only takes a minute or so. Be careful NOT to burn the garlic!
  4. Add the white wine and the sun-dried tomatoes to the oil/garlic mixture in the skillet. Bring this to a boil, then remove skillet from the heat.
  5. Make the pasta: Drop the Farfalle into boiling, salted water. Cook the past for 1 minute less that the package instructions say. right before the pasta is finished, ladle out 1/4 cup of the pasta cooking water (be careful...it's HOT).
  6. Drain pasta, then add pasta and chili flakes to the skillet with the tomato mixture.
  7. Heat on medium heat, stirring the pasta, etc. This liquid will begin to be absorbed into the pasta as it finishes cooking.
  8. Add arugula to the skillet and mix well. Cook for another minute or so, until pasta is nicely coated with the sauce.
  9. Add Parmesan cheese and breadcrumbs to top of pasta.
  10. Taste pasta, to determine whether to add additional salt and pepper. We found adding a bit of salt and a little bit extra Parmesan to the pasta made it perfect!
  11. Serve immediately while pasta is hot! Garnish with additional breadcrumbs or Parmesan cheese, if desired. Enjoy!
Nutrition Facts
Farfalle Pasta with Arugula and Sun-Dried Tomatoes
Amount Per Serving (1 g)
Calories 471 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 5mg2%
Sodium 2068mg90%
Potassium 368mg11%
Carbohydrates 73g24%
Fiber 3g13%
Sugar 3g3%
Protein 16g32%
Vitamin A 570IU11%
Vitamin C 9.3mg11%
Calcium 222mg22%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Farfalle Pasta with Arugula and Sun-Dried Tomatoes is a delicious dish, cooked in a skillet and topped with Parmesan cheese and breadcrumbs!

 

 

 

Save

Save


Jun
2014

Chicken Marsala

categories: Chicken, Italian, Main Dishes
12 Shares
Pin12
Share
Tweet
Yum
Email

Chicken Marsala, is an Italian dish with chicken and mushrooms, in a Marsala wine sauce. Make this delicious Weight Watchers dish in about 30 minutes!Chicken Marsala, is an Italian dish with chicken and mushrooms, in a Marsala wine sauce. Make this delicious Weight Watchers version in about 30 minutes!

Time for another chicken dish…today’s recipe is Chicken Marsala, and let me tell ya… it is GOOD!! This recipe is a ridiculously EASY Weight Watcher’s version that I made several times while following a WW program.

The recipe takes just  a little over half an hour to prepare! How’s THAT for a quick and easy meal!? This dish is a lightened up version of this very popular Italian main course.  Cooked chicken breasts are covered with a delicious mushroom and Marsala wine sauce

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Chicken Marsala is Named After The Italian Wine Used In Recipe

According to Wikipedia, Marsala wine is produced in the region surrounding the Italian city of Marsala, in Sicily. It was originally made, and got it’s name as a simple table wine. Marsala wine was later fortified, and produced to endure long ocean voyages (several hundred years ago) to other countries in Europe. That was how this humble Italian table wine became known throughout the world.

How To Serve Chicken Marsala

Chicken Marsala can be served over rice or noodles. The mushroom and Marsala wine sauce goes equally well with either. Here it is, served on top of cooked egg noodles. The chicken is added to top of rice or noodles. A mushroom/Marsala sauce is then spooned over chicken to serve.

Chicken Marsala is served on a bed of egg noodles, with green beans on the side.

The mushroom wine sauce is wonderful…so yummy. Chicken Marsala is really good served on a bed of rice…the rice is great to “sop up” that tasty sauce!

Chicken Marsala is served on a bed of rice, with mixed vegetables on the side.

This recipe for chicken Marsala makes 4 servings. If you follow a WW program, each serving (minus rice or noodles) has a value of 5 Points Plus. It also comes in under 250 calories! All that said, it is a pretty tasty chicken dish that I enthusiastically recommend, especially if you are trying to cut out extra calories, but want flavorful, easy dishes to eat and enjoy.

Hope you enjoy this simple, lightened up chicken Marsala! It really is delicious! I also have this dish prepared for people following the “21 Day Fix” eating program. You can find the “21 Day Fix” recipe (equally healthy) for chicken marsala here.

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have LOTS of delicious recipes for chicken you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Source: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeId=93721

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Chicken Marsala
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Chicken Marsala, is an Italian dish with chicken and mushrooms, in a Marsala wine sauce. Make this delicious Weight Watchers version in about 30 minutes!
Category: Entree
Cuisine: Italian
Keyword: chicken marsala
Servings: 4 servings
Calories Per Serving: 228 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 teaspoons olive oil
  • 3 cups fresh mushrooms , sliced
  • 1 pound boneless , skinless chicken breasts (4 - 4 ounce pieces, uncooked)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black ground pepper
  • 1/2 cup Marsala table wine
  • 1 1/4 cups beef broth (reduced sodium), divided
  • 1 1/2 Tablespoons cornstarch
  • Rice or egg noodles, if desired
US Customary - Metric
Instructions

  1. In a large skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms to the skillet; saute them until they release liquid and are tender (about 5 minutes).

  2. While the mushrooms are cooking, season the chicken breasts (on both sides) with the thyme, salt and pepper.

  3. When the mushrooms are finished cooking, move them to the outer edge of your skillet. Put the chicken breasts into the middle of the skillet; cook chicken breasts until they are golden. This will take about 3 minutes per side.

  4. Add the Marsala wine to the skillet. simmer for 1 minute. Add only 3/4 cup of the beef broth (reserve the other 1/2 cup), and simmer (uncovered) until the chicken breasts are cooked through. this will take 8-9 minutes.

  5. In a separate bowl, dissolve cornstarch into remaining 1/2 cup of beef broth; add this mixture to skillet. Simmer all ingredients until sauce thickens (about 1 minute). Stir constantly and mix mushrooms into the sauce. Remove from heat.

  6. If desired, serve chicken on top of hot cooked rice or egg noodles. Serve the chicken breasts with the mushroom wine sauce spooned over the top. Use all the sauce. (There will be about 1/3 cup of the sauce per chicken breast. Garnish with additional dried thyme, if desired. Serve, and enjoy!

Recipe Notes

NOTE: Caloric calculation does not include optional rice or egg noodles.

Nutrition Facts
Chicken Marsala
Amount Per Serving (1 serving)
Calories 228 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 72mg24%
Sodium 708mg31%
Potassium 716mg20%
Carbohydrates 9g3%
Sugar 3g3%
Protein 27g54%
Vitamin A 35IU1%
Vitamin C 2.9mg4%
Calcium 15mg2%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chicken Marsala, is an Italian dish with chicken and mushrooms, in a Marsala wine sauce. Make this delicious Weight Watchers version in about 30 minutes!

 

Save


Jun
2014

Make It Yourself Pepperoni Pizza

categories: Italian, Main Dishes
14 Shares
Pin14
Share
Tweet
Yum
Email

Make it yourself pepperoni pizza from scratch! It’s easy to prepare, easy on the budget, and is absolutely delicious! Makes 2 medium pizzas!
Make it yourself pepperoni pizza from scratch! It's easy to prepare, easy on the budget, and is absolutely delicious! Makes 2 medium pizzas!
True confession: I LOVE pizza…greasy, cheesy, hot, pepperoni pizza! (LOVE being the key word here, folks!)  And you know what? I even like to make it from scratch sometimes!  So today I am sharing how to make it yourself! Pepperoni Pizza. When we want pizza, most of the time my husband or I will simply pick up the phone and call our favorite pizza place and order a large pizza.  It’s CONVENIENT. The hardest part is simply picking out WHICH kind of pizza our family can agree on.

Well, I personally like almost every single kind of pizza (shocking, I know!), but honestly, my all time favorite still is pepperoni pizza…greasy, and dripping with hot, stringy melted cheese.  You know what I’m talkin’ about… the kind that has lots of melted cheese and floppy pepperoni that slide off onto your chin and scald you for life? Yeah…THAT kind.

Several years ago, I decided to try making pizza at home as a way to learn how…and to save money.  I wasn’t sure if I would like the results (can anything taste better than a great take-out pizza?), but I am happy to say that making my own pizza turned out to be fun and tasty!  Oh yeah- the cost is way less than ordering take out.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Making Homemade Pepperoni Pizza

This is a recipe for basic pepperoni pizza, but it doesn’t take a rocket scientist to tell you how easy it is to “make it your own” and add whatever toppings you love.  I’ve morphed this basic recipe so many ways I can’t even count, at this point!  I like to use my bread machine to make the dough, but I’ve included directions for making it using a stand mixer with a dough hook OR by simply kneading it by hand.

First you make the dough. Use either: a bread machine, a dough hook on a stand mixer, or your own hands and brute strength to make it.

Dough is mixed, risen, and ready to make pepperoni pizza!The next thing to do is to roll the dough out on a pizza pan and add the sauce (again, whatever kind floats your boat)…I usually just end up using spaghetti sauce and fancy-ing it up with additional spices like garlic powder, oregano, etc.

Pizza dough is rolled out, then covered with sauce.
Now Add the GOOD Stuff

Add the mozzarella cheese, and follow that up with the pepperoni slices, or other toppings, as desired – whatever YOUR favorite toppings are!

Mozzarella cheese and pepperoni slices are added to pizza.Ready To Bake The Pepperoni Pizza!

Sprinkle the top of the pizza with additional oregano, Parmesan cheese, red pepper flakes, and a few other spices (if desired), and into the hot oven it goes. This recipe makes two pizzas, which is great if you have a lot of mouths to feed (or if you just want some tasty leftovers for lunch!). 

The pepperoni pizza only takes about 20 minutes in a hot (400 degree) oven to bake. Before you know it, you’re pulling two hot pepperoni pizzas out of the oven. Yum! I really hope you will give these a try. You can always make the dough early in the day, wrap it up real tight in plastic wrap and refrigerate it until you are ready to prepare the pizzas!

Pepperoni pizza, straight out of the hot oven!

I hope you will give this recipe for pepperoni pizza a try! If you are pushed for time and can’t make homemade dough, you can always buy a ball of pizza dough at the store (many stores carry this in the deli section), OR you might have a local pizza place that will sell you their dough. I hope you are successful, so you can see just how easy it is to make homemade pepperoni pizza!

For another interesting way to cook pizzas, you might enjoy looking at my blog post showing how to make grilled pizzas on your BBQ! Sure helps keep the kitchen cool during hot summers!

Looking For More PIZZA Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a variety of pizza recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a GREAT day!

Author's signature Dough Recipe Source: Oster Deluxe Bread & Dough Maker Handbook (c 1994 Sunbeam-Oster Household Products)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Make It Yourself! Pepperoni Pizza
Prep Time
1 hr 30 mins
Cook Time
20 mins
Total Time
1 hr 50 mins
 
Make your own pepperoni pizza from scratch! It's easy to prepare, easy on the budget... and tastes absolutely delicious! Recipe makes 2 medium pizzas!
Category: Entree
Cuisine: Italian
Keyword: pepperoni pizza
Servings: 16 slices (2 pizzas)
Calories Per Serving: 262 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the dough:
  • 1 cup , plus 2 Tablespoons warm water (not hot)
  • 2 Tablespoons olive oil (or vegetable oil, if desired)
  • 3 cups all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 2 1/2 teaspoons regular active dry yeast , bread machine yeast, or quick-acting active dry yeast
For the pizza (these ingredients will be split between two pizzas):
  • 1 1/2 cups pizza or spaghetti sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano (+ additional 1/4 teaspoon for sprinkling on top of prepared pizza)
  • 1/4 teaspoon dried basil
  • 1/2 cup Parmesan cheese (+ additional 2 Tablespoons for sprinkling on top of prepared pizza)
  • 4 cups Mozzarella cheese
  • 1 package Pepperoni slices
  • Additional toppings , as desired (oregano, Parmesan cheese, red pepper flakes, etc.)
US Customary - Metric
Instructions
  1. Prepare the dough. IF USING BREAD MACHINE: Place the dough ingredients into the bread pan in the order given. Select white Dough cycle. IF USING DOUGH HOOK ON STAND MIXER: Dissolve the yeast in the water in a small bowl. Let it sit for 5 minutes until it becomes frothy (meaning the yeast is "good"). Add the other ingredients, and mix into the flour. Using the dough hook, mix well for 5 minutes until all dry ingredients are incorporated. Turn out into a lightly sprayed large bowl, cover with a towel and let it sit in a warm spot to rise until nearly doubled in size (about an hour). Punch down the dough, then knead it until smooth on a lightly floured surface. IF MAKING BY HAND: Follow directions for stand mixer, except knead the dough by hand on a clean, lightly floured surface for at least 5 minutes.
  2. When dough is ready, divide it into two pieces. Put each half on a pizza pan (or large cookie sheet). Pat the each piece of dough out (with floured fingers) into a 12 inch circle.
  3. Preheat oven to 400 degrees.
  4. Mix the garlic powder, oregano and basil into the sauce. Spread each pizza circle with half of the prepared sauce.
  5. Sprinkle half of the Parmesan cheese over each pizza.
  6. Sprinkle half of the mozzarella cheese over each pizza.
  7. Sprinkle the tops of the pizza with a little bit of oregano, Parmesan cheese, red pepper flakes, etc. (to garnish).
  8. Cook the pizzas at 400 degrees for approximately 20 minutes (everyone's oven is different, so keep an eye on them for the last couple minutes!). Remove pizzas when the crust is light brown and the cheese is bubbly! Enjoy!
Nutrition Facts
Make It Yourself! Pepperoni Pizza
Amount Per Serving (1 slice)
Calories 262 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Cholesterol 35mg12%
Sodium 680mg30%
Potassium 172mg5%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 1g1%
Protein 13g26%
Vitamin A 315IU6%
Vitamin C 1.7mg2%
Calcium 187mg19%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make it yourself pepperoni pizza from scratch! It's easy to prepare, easy on the budget, and is absolutely delicious! Makes 2 medium pizzas!

 

 

Save

Save


May
2014

Fully Stuffed Calzones

categories: Italian, Main Dishes, Sandwiches
3.5K Shares
Pin3.5K
Share
Tweet
Yum
Email

Fully stuffed calzones are yummy baked “Italian hand pies”, filled with Italian sausage, pepperoni, green peppers, mushrooms, mozzarella cheese, etc.
Fully stuffed calzones are yummy baked "Italian hand pies", filled with Italian sausage, pepperoni, green peppers, mushrooms, mozzarella cheese, etc.
Ever eaten Fully Stuffed Calzones? Maybe you’re saying, “Ever EATEN  fully stuffed calzones? I don’t even know WHAT a calzone is!” Well, here is the answer some of you have been waiting for.

Webster’s Dictionary offers this definition of a calzone: “a food originally from Italy that consists of baked or fried dough folded over and filled with tomato sauce, cheese, etc.”. Ugh…that’s okay, IF you know what etc. means. MY rookie definition is: a calzone is a baked pizza dough “handpie”, filled with all of our favorite pizza toppings!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How I Came Up With This Recipe For Fully Stuffed Calzones

A year or two ago I made some homemade pizza dough (thinking I would throw together a pizza for dinner). Once the dough was prepared, I decided to switch it up and try my hand at creating FULLY STUFFED calzones, without using a recipe. Note: if you use purchased pizza dough, you will save some time!

I gathered up the toppings our family loves on a great tasting pizza, cooked it, and then made 6 pizza dough balls. Each of the dough balls was rolled into a circle, and I put the filling and sauce inside, and sealed them all up. The dough was then brushed with egg, and I added a couple garnishes. My final act was to put them in the oven and cross my fingers while they baked.

Beginning to cook some of the calzone filling ingredients in skillet.

Boy, was I surprised at how great looking these fully stuffed calzones turned out! And guess what?  Once we tasted them, we were amazed at how delicious they were. Who knew? So that’s my story of creating these…and now YOU know.

You can either crimp the edges of the pastry dough with a fork, or you can roll the edges, like shown in this photo below.

Fully stuffed calzone, hot from the oven!

Even though there are quite a few ingredients, the directions for these fully stuffed calzones are pretty simple…I hope you’ll give them a try!

If you enjoy these Italian handpies, you will probably also be interested in making grilled pizzas on your BBQ or making a simple pepperoni pizza from scratch! Have a great day, and don’t forget to check out ALL of my recipes in the Recipe Index, located at the top of the page.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a GREAT day!

Author's signature

Dough Recipe Source: The Oster Deluxe Bread And Dough Maker Owner’s Handbook (c. 1994 Sunbeam-Oster Household Products) Calzone Filling Source: My brain.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
PRINT
Fully Stuffed Calzones
Prep Time
1 hr 30 mins
Cook Time
25 mins
Total Time
1 hr 55 mins
 
Fully stuffed calzones are yummy baked "Italian hand pies", filled with Italian sausage, pepperoni, green peppers, mushrooms, mozzarella cheese, etc.
Category: Main Dishes
Cuisine: Italian
Keyword: fully stuffed calzones
Servings: 6 calzones
Calories Per Serving: 680 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the dough: (or use your favorite pizza dough recipe)
  • 1 cup water
  • 1 Tablespoon olive oil (or vegetable oil)
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons regular active dry yeast (or quick acting active dry yeast)
For The Filling:(or use your favorite pizza ingredients)
  • 3/4 cup spaghetti sauce
  • 1 1/2 cups mozzarella cheese , grated
  • 1/2 cup parmesan cheese
  • 1 Tablespoon olive oil
  • 3 Italian sausage links (casings removed)
  • 1 cup mushrooms , sliced
  • 1/2 cup brown onion , chopped
  • 1/2 cup green pepper , chopped
  • 1 cup pepperoni slices
  • 1 egg , slightly beaten (to brush on tops of calzones, prior to baking)
  • Oregano (dried) and Parmesan Cheese (to sprinkle on tops of calzones, prior to baking)
US Customary - Metric
Instructions
Using bread machine:
  1. Put all the dough ingredients into the bread pan in the order listed. Select DOUGH cycle.
  2. When dough is done, preheat the oven to 375 degrees.
  3. Divide dough into 6 equal dough balls. Roll each dough ball into a 7 inch circle on a lightly floured work surface.
If making by hand:
  1. Mix the yeast and water in a large bowl or base of a stand mixer. Stir well, then let it sit for 5 minutes to "proof".
  2. Add oil, sugar and salt. Stir well to combine.
  3. Add the flour and mix well with your (clean) hands or use the dough hook on your stand mixer.
  4. Knead dough (either by hand on a lightly floured surface or stand mixer) for 5-8 minutes, until the dough ball is smooth and elastic (you don't want it to be sticky).
  5. When dough ball is ready, place it in a lightly oiled large bowl. Flip it over to the other side, making sure the dough is coated with oil. Place a slightly damp dish towel over the top of the bowl.
  6. Put the covered bowl in a warm place and let the dough rise until it has doubled in size. This usually takes about an hour. Follow instructions above (under bread machine instructions) for forming the dough into individual circles
Make filling for the calzones while dough is rising:
  1. Heat the olive oil in a large skillet.
  2. When skillet is hot, add the Italian sausage (casings removed), mushrooms, onions, and green peppers. Saute, crumbling the sausage into small pieces with a spoon as it cooks. Right before sausage mixture is fully cooked, add the minced garlic. When done, remove from heat to cool.
To fill the calzones:
  1. Spread one heaping Tablespoon of the spaghetti sauce on each dough circle to within 1 inch of edge. (Don't go all the way to the edge because the sauce will leak out while cooking)
  2. Place the sausage/mushroom/onion/pepper filling on top of the sauce but only on HALF of each circle, to within 1 inch of the edge. (Remember the filling is for 6 calzones - disperse evenly!)

  3. Add the pepperoni slices. (again...disperse evenly to within 1 inch of edge). Add the mozzarella cheese (same instructions as above). Add Parmesan cheese (same instructions as above)

To seal the calzones and prepare for baking:

  1. Carefully fold the dough over the filling to form a half circle. Makes sure edges touch.  Pinch edges securely with your fingers (to seal), then use the tines of a fork to crimp the dough all the way around the edge to securely seal. You want the edges sealed well to prevent leakage.

  2. Gently lift and place the calzones on a large cookie sheet (or sheets). Brush the tops of the calzones with the beaten egg. Sprinkle tops of calzones with crushed dried oregano and parmesan cheese.

  3. Bake at 375 degrees for 25-30 minutes or until they are golden brown. Remove from oven to a wire rack, and let cool for a couple minutes. Serve and enjoy!

Recipe Notes

**Use whatever pizza ingredients you like for filling!

Nutrition Facts
Fully Stuffed Calzones
Amount Per Serving (1 calzone)
Calories 680 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 15g94%
Cholesterol 117mg39%
Sodium 1613mg70%
Potassium 525mg15%
Carbohydrates 47g16%
Fiber 3g13%
Sugar 3g3%
Protein 30g60%
Vitamin A 470IU9%
Vitamin C 14.6mg18%
Calcium 273mg27%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Fully stuffed calzones are yummy baked "Italian hand pies", filled with Italian sausage, pepperoni, green peppers, mushrooms, mozzarella cheese, etc.

 

 

 

 

Save

Save

Save

Save

Save