Thursday, May 20, 2010

Guilt free Pita pizzas

1 pkg. flatbread pitas (the flatbread without the "pocket")
pizza sauce
turkey pepperoni
zucchini, sliced
mushrooms, sliced
mozzarella cheese, shredded
tomatoes, sliced
Italian seasoning
Parmesan cheese

On the flatbread, layer the pizza sauce, pepperoni, zucchini,
mushrooms and cheese. Place sliced tomatoes over the top.
Sprinkle on Italian seasoning and Parmesan cheese then
bake at 375-degrees for about 8-10 minutes.

Brazilian Lemonade

4 limes, washed
6 cups water
1 cup granulated sugar
1/2 cup sweetened condensed milk
14 ice cubes, plus more for serving

Divide all ingredients half. Cut off ends of
each lime and cut each into 8 wedges.
Place one half of the ingredients in a
blender & blend for 20 seconds. Strain, to
remove peel then pour onto a pitcher.
Blend & strain the remaining half of the
ingredients & add pitcher. Mix well & serve
immediately over ice.

Tuesday, May 11, 2010

Spinach & Sausage Stuffed Pasta Shells

This is such a yummy pasta dish. My family
loves it. Thanks Wendy for the recipe!

1 box of jumbo shells cooked until slightly al dente
(you still want it to be firm so you can stuff them
they will cook in the oven)
12-16 oz. of Italian sausage cooked and drained
15 oz. of ricotta cheese
12-16 oz. of frozen spinach
1/2 cup of Parmesan cheese
3 Tbs. lemon juice
2 cloves of crushed garlic
1 tsp. of oregano
2 eggs -beaten
salt and pepper to taste
spaghetti sauce

Cook Italian sausage. Once cooked you can put in a food
processor and grind up so it is fine and not so chunky.
Add the rest of ingredients except spaghetti sauce.
Heat over over medium heat until everything is mixed together.
Then stuff the shells. Cover the bottom of a 9x13 pan with a
thin layer of spaghetti sauce and place the stuffed shells in the pan.
Once you have filled all of the shells cover them with spaghetti sauce.
Cover with tin foil and bake in a preheated oven at 350 degrees for
20 minutes. Remove foil and cover with 1 cup of mozzarella
cheese and bake for an additional 10 minutes or until cheese is melted.

Friday, May 7, 2010

Tomato Bruschetta

French bread cut 1/2 inch thick
2 tomatoes, cut in small cubes
1 teaspoon dried basil
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil
Garlic salt and pepper to taste

Slice bread and brush oil on one side. Broil briefly until it
starts to brown. Watch it carefully because it browns quickly.
In a medium bowl, mix tomatoes, basil, Parmesan, olive oil,
and little garlic salt and pepper to taste.
Spread a spoonful on toasted rounds and serve.