Italian Ziti Bake

INGREDIENTS

1 pound Ziti, Rigatoni or other medium pasta shape, uncooked
1 tsp. vegetable oil
1 large onion, chopped
2 medium zucchini, diced
3 cloves garlic, minced
1 28-oz. can crushed tomatoes in puree
2 tsp. Italian seasoning
1/4 tsp. crushed red pepper flakes
1/4 tsp. salt
1/8 tsp. pepper
2 egg whites
1 15-oz. container part-skim ricotta cheese
2/3 cup part-skim mozzarella cheese, grated
1/3 cup grated Parmesan cheese


DIRECTIONS

Prepare pasta according to package directions. While pasta is cooking, warm the vegetable oil in a large saucepan over medium-low heat. Add the onion, zucchini and garlic. Cover the pan and cook until the vegetables are very soft, about 10 minutes. Season with salt and pepper.

Preheat oven to 325-o F. Blend together the egg whites and ricotta cheese until smooth.

In a 3-quart casserole dish, layer the pasta, ricotta cheese and tomato mixture, ending with a layer of the tomato mixture. Sprinkle the top with grated mozzarella and Parmesan cheese. Bake until golden brown on top and bubbling, about 45 minutes.

Chicken Broccoli Casserole

INGREDIENTS

2 (10.75 ounce) cans condensed cream of chicken soup
2 soup cans of milk
1/4 cup sour cream
2 cups cubed cooked chicken
1 (16-ounce) bag frozen broccoli florets
1 cup bread crumbs
2 tablespoons butter, melted

DIRECTIONS

Preheat oven to 350°F (175°C).
Combine the soup, milk and sour cream, mixing well. Place chicken and broccoli in a greased 9 x 13 x 2-inch baking dish. Pour soup mixture over.
Mix bread crumbs with melted butter and sprinkle evenly over all.
Bake covered for 30 minutes. Remove cover and bake for 30 minutes more.

Beef Taco Lasagna

Ingredients:

• 24 lasagna noodles
• 2 pounds lean ground beef
• 2 envelopes taco seasoning
• 4 egg whites
• 2 cartons (15 ounces each) ricotta cheese
• 8 cups (2 pounds) shredded cheddar cheese
• 2 jars (24 ounces each) chunky salsa

Directions:

Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small bowl, combine egg whites and ricotta cheese. Drain noodles.

In each of two 13-in. x 9-in. x 2-in. baking dishes, layer four noodles, 3/4 cup ricotta mixture, half of the beef mixture and 1-1/3 cups cheddar cheese. Top each with four noodles, 3/4 cup ricotta mixture, 1-1/2 cups salsa and 1-1/3 cups cheese. Repeat.

Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 35-40 minutes or until heated through. Let stand for 10 minutes before cutting. Yield: 2 casseroles (8 servings each). To use frozen casserole: Thaw in the refrigerator for 8 hours. Bake as directed.

Chocolate Chip Ice Cream

INGREDIENTS

60 g unsweetened chocolate
1/3 cup unsweetened cocoa powder
1 1/2 cups milk
2 large eggs
1 cup sugar
1 cup of whipping cream
1 teaspoon vanilla essence
3/4 cup chocolate chips

DIRECTIONS

Melt the chocolate in a double boiler over hot, but not boiling water. Gradually whisk in cocoa, stirring until smooth. Whisk in the milk slowly and heat until completely blended. Remove from heat and let cool.

Whisk the eggs in a mixing bowl until light and fluffy. Whisk in the sugar slowly until completely blended. Pour in the cream and vanilla and whisk to blend.

Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold for about 1 to 3 hours.
Transfer the mixture to an ice cream maker and churn it until you have a suitable consistancy. Add chocolate chips before the ice cream is too stiff.

Vanilla Ice Cream

INGREDIENTS

8 medium-large eggs, whipped until light
3 large cans condensed milk, cold to icy
4 cups sugar
2 tbps vanilla
1-1/2 tsp salt
2% milk

DIRECTIONS

Combine eggs, condensed milk, sugar, vanilla, and salt; mixture will be light and fluffy.

Pour into a 6-quart ice cream freezer and fill with 2% milk.

Turn in a hand freezer with a large amount of freezer salt until hard frozen.

PS : So sorry, no pictures yet.

Pasta Fagioli Soup

INGREDIENTS

2 cups mixed beans from a can, drained,
2 litres chicken stock or base,
1/2 cup diced carrot, 1/2 cup diced celery,
1 cup tomato sauce,
1/2 cup chopped onion,
1 tbsp. minced garlic,
1/2 cup diced yellow bell peppers,
3 tbsp. olive oil, chopped fresh mint, salt and pepper,
1/2 cup small seashell noodles or rotini, juliened salami.

DIRECTIONS

In a large saucepan, heat the oil and saute the vegetables and salami until the onion is soft. Add the chicken stock, the tomato sauce and the beans.

Season to taste and bring to a boil. Cook until the vegetables are soft and add the noodles.

Cook for 7-8 minutes more, until the noodles are cooked and serve with fresh mint and freshly grated Parmesan cheese on top.

Peanut Butter Noodles

INGREDIENTS

1/2 cup chicken broth
1 1/2 tablespoons minced fresh ginger root
3 tablespoons soy sauce 3 tablespoons peanut butter
1 1/2 tablespoons honey
2 teaspoons hot chile paste (optional)
3 cloves garlic, minced
8 ounces Udon noodles (japanese noodle)
1/4 cup chopped green onions
1/4 cup chopped peanuts

DIRECTIONS

Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.

Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.

Sugar Snap Potato Salad

INGREDIENTS

1 1/2 pounds small red potatoes, quartered
1/2 pound fresh sugar snap peas
1/2 cup finely chopped red onion
1/3 cup mayonnaise 1/3 cup plain yogurt
1 garlic clove, minced
3 tablespoons Dijon mustard
2 teaspoons dill weed
1/2 teaspoon salt

DIRECTIONS

Cook potatoes in boiling water until tender, about 12 minutes. Rinse with cold water and drain. Place the potatoes in a large bowl; add peas and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and gently toss to coat. Cover and refrigerate for at least 1 hour.

Three Cheese Spaghetti Pie

INGREDIENTS

6 ounces cooked and drained spaghetti
1 egg white
1/3 cup grated Parmesan cheese
1/2 pound lean ground beef
1 1/4 cups spaghetti sauce
1 egg yolk
3/4 cup ricotta cheese
1 teaspoon dried parsley
1 cup shredded mozzarella cheese
1 (9 inch) pie shell

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).

In a medium size bowl, combine spaghetti, egg white and Parmesan cheese. Place mixture into a 9 inch pie shell.

In a skillet over medium heat, cook beef until browned. Add spaghetti sauce, stirring, and cook for 5 more minutes. Set aside.

In a medium size bowl combine egg yolk, ricotta, parsley and 1/2 cup of the mozzarella. Spread cheese mixture over spaghetti mixture in pie shell, spread meat sauce over cheese mixture and top with remaining 1/2 cup of mozzarella.

Cover pie with foil and bake at 375 degrees F (190 degrees C) for 35 minutes, removing foil during the last 10 minutes of cooking. Let stand before serving.

Spaghetti Pizza Lasagna

INGREDIENTS

1 pound spaghetti 1 pound lean ground beef 1 cup milk 2 eggs, beaten salt and pepper to taste 1 (32 ounce) jar pasta sauce 1 teaspoon dried oregano 1 teaspoon garlic powder 1 tablespoon dried minced onion 1 (8 ounce) package sliced pepperoni sausage 3 cups shredded Cheddar cheese

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, cook beef until brown; drain.
Beat milk and eggs together until well combined; season with salt and pepper. Place pasta in a 9x13 inch baking dish. Pour milk mixture evenly over pasta. Pour pasta sauce over that. Distribute beef evenly over pasta sauce and sprinkle with oregano, garlic powder, minced onion and pepperoni slices. Top with shredded cheese.
Bake in preheated oven until hot and bubbly, 30 minutes.

Cold Peanut Noodles

INGREDIENTS

Noodles
1 lb spaghetti
1 cup shredded carrots
1 cup chopped scallions
1/2 cup thinly sliced red bell peppers
1/4 cup chopped cilantro ( can use parsley)

Sauce
1/3 cup smooth peanut butter
1/4 cup reduced sodium soy sauce
2 tablespoons rice vinegar
3 tablespoons sesame oil
2 tablespoons brown sugar
1/4 teaspoon black pepper
1/4-1/2 teaspoon ground ginger
1/4-1/2 teaspoon hot sauce, I use red pepper flakes


DIRECTIONS

Bring a large pot of boiling water to a boil. Cook spaghetti noodles according to package directions; drain; rinse in very cold water and drain again.

Place cooled noodles in a large bowl and toss with the carrots, scallions, bell pepper slices and cilantro.

In a small bowl, whisk together the sauce ingredients until smooth.

Drizzle the sauce over noodles mixture; toss to coat well.

Serve room temp or cold.

Spaghetti With Tomato Garlic Sauce

INGREDIENTS

500 g Spaghetti
1 Onion, Larged chopped into rings
2 Tomatoes, cubed
1 Tablespoons tomatoes pasta
3 Tablespoons olive oil
1/2 Teaspoon sugar
2 Chilli peppers
1 Dash ground cinnamon
1 Dash ground nutmeg
1 Dash ground cloves


DIRECTIONS

Heat the oil and sauté until onions turn translucent. Add the garlic and cook for 1-2 minutes. Add the tomatoes, the tomato paste, the sugar and the chilies. Cook until it boils and then reduce the heat on low. Add the spices 5-10 minutes before turning the heat off. Meanwhile cook and drain the pasta. Add the cooked pasta hot at the sauce and let them stand for 2-3 minutes. Ready to serve. I like to add some pepper on my plate!