Cheesy Beef and Tomato Lasagna Roll-Ups

In my last post I mentioned that some ingredients are not easy to come by here in Italy. Case in point, the original version of this recipe calls for manicotti noodles. I couldn't find manicotti or even cannelloni noodles at the Commissary. I live in the pasta capital of the world, but really didn't feel like braving the Italian traffic to hunt down some manicotti. Recently, I have seen several recipes for lasagna roll-ups so I decided to try lasagna instead. I simply boiled 12 noodles, drained and blotted dry then spread the filling on each noodle and rolled them.

It was so much easier than trying to stuff cooked manicotti.  The recipe also calls for a can of diced tomatoes and green chilies with garlic, oregano, and basil of which I couldn't find.  Instead, I used a can of Rotel (for a little kick) and simply added some fresh basil, dried oregano and fresh garlic.  It can be frustrating to not be able to find needed ingredients, but there is usually a similar ingredient that can be substituted.

Many of you know that I often alter recipes to make them a little more figure friendly.  This recipe calls for Italian sausage which is very tasty, but also very fattening.  A healthier option is to use lean ground beef and add Italian seasoning, salt, pepper, and fennel seeds.  I calculated the calories and fat grams for each version and was amazed at the difference made by simply altering a few ingredients.

I was so pleased with how this recipe turned out using lasagna noodles and low fat ingredients that I will make it like this from now on.

These are generous serving sizes. I typically eat 1/2 of a serving (one lasagna roll-up) with a salad or side veggie and a slice of bread for a well-balanced delicious meal.

Cheesy Sausage and Tomato Manicotti ~ Original Version 

Southern Living

Yield: 6 servings

Calories 801 per serving

Fat grams 52

Ingredients 

• 1 (8-ounce) package uncooked manicotti noodles
• 1 (15-ounce) can tomato sauce
• 1 (10-ounce) can diced tomatoes and green chilies with garlic, oregano, and basil
• 1 pound Italian pork sausage
• 1 (8-ounce) package cream cheese
• 1 cup ricotta cheese
• 4 cups (16 ounces) shredded mozzarella cheese, divided
• 1/2 cup chopped fresh parsley (optional)

Preparation

1. Cook pasta according to package directions; rinse with cold water. Drain.
2. Process tomato sauce and diced tomatoes in a blender 20 seconds or until smooth. Set aside.
3. Remove casings from sausage, and discard. Cook sausage in large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Stir in cream cheese, ricotta cheese, and 2 cups mozzarella cheese. Spoon into manicotti shells; arrange stuffed shells in lightly greased 13- x 9-inch baking dish.
4. Pour tomato mixture over shells; sprinkle with remaining 2 cups mozzarella cheese.
5. Bake at 350° for 20 minutes or until cheese is melted and bubbly. Let casserole stand 10 minutes before serving. Sprinkle top with chopped fresh parsley, if desired.
6. Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350° for 30 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11- x 7-inch) baking dishes. Proceed as directed.

Cheesy Beef and Tomato Lasagna Roll-Ups ~ Figure Friendly

6 servings

adapted from Southern Living

Calories 587

Fat grams 23

Ingredients

• 12 uncooked lasagna noodles
• 1 (15-ounce) can tomato sauce
• 1 (10-ounce) can diced Rotel added approximately 2 cloves garlic, 1 tsp. dried oregano, and 1/4 cup fresh basil leaves or 1 tsp. dried basil
• 1 pound 94% lean ground beef
• 1 tsp salt
• 1 tsp pepper
• 1 tsp fennel seeds
• 1 (8-ounce) 1/3 less fat package cream cheese
• 1 cup low fat ricotta cheese
• 4 cups (16 ounces) reduced fat shredded mozzarella cheese, divided
• 1/2 cup chopped fresh parsley (optional)

Preparation

1. Cook pasta according to package directions; rinse with cold water. Drain and pat dry.
2. Process tomato sauce and diced tomatoes in a blender 20 seconds or until smooth. Set aside.
3. Cook ground beef in large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Stir in cream cheese, ricotta cheese, and 2 cups mozzarella cheese. Spread mixture on cooked shells and roll. Place in lightly greased 13- x 9-inch baking dish.
4. Pour tomato mixture over shells; sprinkle with remaining 2 cups mozzarella cheese.
5. Bake at 350° for 20 minutes or until cheese is melted and bubbly. Let casserole stand 10 minutes before serving. Sprinkle top with chopped fresh parsley, if desired.
6. Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350° for 30 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11- x 7-inch) baking dishes. Proceed as directed.

Buon Appetito!

Easy Lasagna

This easy no-boil lasagna was a favorite family recipe when I was growing up and is now a favorite with my family. It is so delicious, and I can honestly say it is the best lasagna I have ever eaten. Even the lasagna in Italy doesn't compare to this dish. I have cooked this recipe many times over the years as you can tell by my well-worn cookbook.

Since I like a saucier lasagna, I typically make 1 1/2 times the amount of meat sauce the recipe calls for. I don't think you will be disappointed with this Italian family favorite.

Easy Lasagna

1 lb. ground beef

3 1/2 cups spaghetti sauce (I use canned spaghetti sauce. It is tasty and inexpensive.)

1/2 cup water

2 cups cottage cheese

3 cups shredded mozzarella cheese

1/2 cup parmesan cheese

2 eggs

1/4 cup chopped parsley

1 tsp. salt

1/4 tsp. pepper

8 oz. lasagna noodles, uncooked

Preheat oven to 350 degrees.

Brown meat in skillet and drain. Add sauce and water to meat and simmer for 10 minutes. In a separate bowl, combine next 7 ingredients.

Layer meat sauce

Layer noodles

 Layer cheese mixture

 repeat ending with meat sauce and cheese

Cover with foil.

Bake 45-60 minutes.
Remove foil the last 5 minutes to allow the top to lightly brown.

Buon Appetito!

Basil Pesto

If you are looking for a quick, simple, delicious dish pesto pasta is a great choice. The main ingredient in this dish is fresh basil, lots of fresh basil. Pesto is so versatile. It can be tossed with many different types of pasta (spaghetti, linguine, penne, bowtie etc.) and is also delicious as a spread for baguette style bread, sandwiches, or even meat. I love using it in eggs or omelets, too.

Believe it or not, I had never used fresh basil before moving to Italy. Dried basil was always more convenient and I never really thought about using fresh. The smell of fresh basil is wonderful, and I think I will always associate it with Sicily. Pasta, fresh baked bread, olive oil, wine and fresh basil will mentally bring me back to this beautiful island. 

I highly recommend using a food processor for making the pesto. If you don't have a food processor you can use a blender, but it doesn't chop the basil as well.

Last summer I purchased a basil plant, but it didn't grow very well so now I just buy basil whenever I need it. What are some of your favorite fresh herbs? Do you grow them inside or outside? I would love to hear your herb growing tips.

Pair this pesto pasta dish with bruschetta, and a green salad for a quick delicious Italian meal!

Basil Pesto and Pasta

 

Source: Southern Living Ultimate Cookbook

Prep: 10 minutes

Cook: 10 minutes

Yield: 6 side dish servings

¼ cup pine nuts or walnuts

½ cup packed fresh basil leaves

¼ cup fresh parsley sprigs

¼ cup freshly grated parmesan cheese

1 clove garlic, halved

¼ tsp. salt

¼ tsp. pepper

¼ cup olive oil

 6 ounces pasta

·         Toast pine nuts in a small skillet over medium heat 1 to 2 minutes. If desired.

·         Process nuts, basil, and next 5 ingredients in container of a food processor or electric blender 2 minutes or until smooth. (If using a blender, coarsely chop herbs before processing.) Gradually pour oil through food chute with processor running until a paste forms.

·         Cook pasta according to package directions; drain. Spoon pesto mixture over pasta; toss gently, and serve immediately.

Buon Appetito!

Pistachio Pasta

photo from www.wikipedia.com

The pistachio nut is not a food that I was very familiar with before moving to Italy.  My only experience with pistachio flavor was pudding from a box.  While growing up my mom would make a layered dessert with pistachio pudding for my dad on special occasions.  I couldn't stand that stuff. It really turned me off to anything pistachio. Soon after moving to Sicily I discovered pistachio gelato (ice cream). The gelato was super delicious and opened up a whole new world of green nutty goodness. Pistachio is one of Italy's most popular flavors and they pride themselves in the plethora of foods that contain the delectable nut.  In the voice of Bubba Gump, "Dey's uh pistachio gelato, pistachio pasta, pistachio cakes, pistachio candy (torrone), pistachio pesto, pistachio creme, pistachio crepes, pistachio cannoli, pistachio liquor, pistachio arancini (rice balls) pistachio salami. That, that's about it."  I am sure there is more that I am leaving out.

Italians dedicate entire festivals to particular foods including strawberry, artichoke, lemon, almond, gelato, ricotta, onion, wine, olives, and more. In October of every year, Bronte, Sicily hosts a pistachio festival. It is one of the largest food festivals in Sicily. In 2010 we enjoyed the festival with some of our Italian friends. This past October we attempted to go with my in-laws, but after sitting in traffic for about 3 hours we turned around and went home. Although we didn't make it to the festival, we enjoyed some quality family time in the car :)

Here are some pics from the 2010 festival.

Merchant making torrone which is similar to peanut brittle, but made with pistachios

Torrone before being cut

Torrone - This stuff is addictive!

Italians even have pistachio jeans ;)

Salami and Jello Pistachio

The white sign says, "eggplant with pistachio pesto". The yellow sign says, "horsemeat sandwich"!

 The recipe that I would like to share with you is for Pistachio Pasta. This recipe comes from the Italian cooking school I attended two years ago. It is super simple to make and so delicious. I cooked this for my in-laws when they were here in the fall and they really enjoyed it.

Pistachio Pasta

400 grams or about 1 pound penne pasta 

100 grams or 1/2 cup finely chopped pistachios

50 grams or 1/4 cup chopped onions

200 grams panna or about 7 ounces heavy cream

Salt and pepper to taste

30 grams or 2 tablespoons butter

20 grams or 1.5 tablespoons olive oil

Parmesan

Finely chop the onion and sauté in olive oil and butter in a saucepan. Add the chopped pistachios, salt and pepper, and cream. Heat, but do not allow to boil. Meanwhile cook pasta in boiling salted water, allow it to cook until it is al dente. Drain then mix with pistachio sauce. Stir in parmesan to taste.

As an option you can add some pancetta (Italian bacon).

photo from umamitopia.com

Fry it in the pan prior to sautéing onions. Remove pancetta and sauté onions in pancetta grease, oil, and butter then follow the recipe as written adding the pancetta back in with the pistachios. It adds a nice flavor and satisfies the carnivores in the family.

Buon Appetito! 

 

Crockpot Chicken

This recipe comes from a friend that I met in what seems like a lifetime ago when I had preschoolers. Some of you can relate to the endless tiresome days that are spent chasing a little one around and attempting to get other things done in the process. There were days if I didn't throw something in the crockpot in the morning, there wasn't enough time left at the end of the day to cook anything other than chicken strips and fries, which according to my boys is a perfectly good meal!

This Crockpot Chicken recipe is one of my go-to recipes. My family really enjoys it, and I often make it for new moms since it is so simple and delicious. I like to use bowtie pasta and serve with salad and garlic bread for a quick delicious meal.

Crockpot Chicken

6 or 7 boneless chicken breasts

1 can cream of mushroom soup

¼ cup butter

8 oz pkg. cream cheese

½ cup chicken broth

1 envelope Italian dressing mix
16 oz. pkg. noodles of your choice prepared according to directions

Cut raw chicken into small bite size pieces. Add all ingredients except chicken and pasta to Crockpot and stir. Add chicken, uncooked and stir.

Cook on low for 6 hours.

Serve on top of noodles.

Mediterranean Chicken Couscous

I was first introduced to couscous a few years ago, and it has become one of my favorite foods. It is really healthy, versatile, and super quick to make. Most of the couscous you find in the grocery store is instant and is cooked by simply adding boiling water or broth and letting it sit for 5 minutes. Instant couscous has been pre-steamed and dried. By soaking it in liquid it simply re-hydrates the couscous.

Couscous is small pasta that is made from semolina flour. The origin of couscous is not known, but it most likely originated from North Africa. According to Wikipedia, the dish is a traditional staple food throughout West Africa, Sahel, France, Spain, the Canary Islands, Portugal, Madeira, and Italy (particularly in western Sicily's Province of Trapani), as well as many other countries in the Mediterranean, the Middle East and India.

We recently made a trip to Trapani, Sicily where fish couscous is very popular. It was pretty fishy tasting so it wasn't my favorite kind of couscous.

The recipe below has a very good mix of flavors. The fresh basil, lemon juice, and lemon rind flavors are very light and a nice compliment to the feta cheese and other ingredients. It is figure friendly and a perfect quick meal.

Mediterranean Chicken Couscous

1 3/4 cups low-sodium fat-free chicken broth

1 (5.6 ounce) package toasted pine nuts and couscous mix

3 cups chopped cooked chicken (about 1 rotisserie chicken)

1/4 cup chopped fresh basil

1 (4 ounce) package crumbled feta cheese

1 pint grape tomatoes, halved

1 1/2 T. fresh lemon juice

1 tsp. grated lemon rind
1/4 tsp. pepper

Garnish with fresh basil leaves

Heat broth and seasoning packet from couscous in the microwave on high for 3 to 5 minutes or until broth begins to boil. Place couscous in a large bowl, and stir in broth mixture. Cover and let stand 5 minutes. Fluff couscous with a fork; stir in chicken and next 6 ingredients. Serve warm or cold. Garnish if desired. 

Tip: You'll need to buy a 2/3 ounce package of fresh basil and 1 rotisserie chicken to get the right amount of basil and chicken for this recipe. Substitute 4 tsp. of dried basil if you can't find fresh.

Figure Friendly Chicken Parmesan

Parmigiana originated in Southern Italy. It is a baked dish made with fried eggplant layered with cheese. Variations, such as Chicken Parmigiana or Chicken Parmesan, were developed in other countries where there were large numbers of Italian immigrants.

This recipe is a healthy version of Chicken Parmesan. You don't have to feel guilty when you indulge in this delicious dish. To make this dish even more figure friendly, I use whole wheat noodles. They are a little darker than regular noodles, but I cannot tell a difference in the taste. I really like that each serving is baked in separate dishes. It makes for a nice presentation.

Chicken Parmesan

from: The Complete Cooking Light Cookbook

 Yield 4 servings

Ingredients
4 (4 ounces) skinned, boned chicken breast halves
1/2 cup seasoned breadcrumbs
1/4 cup grated Parmesan cheese
1/2 tsp dried Italian seasoning
1/8 tsp black pepper
1/3 cup all-purpose flour
2 large egg whites, lightly beaten
2 tsp. olive oil
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
3 cups Ultimate Quick-and-Easy Pasta Sauce
1 cup (4 ounces) preshredded mozzarella cheese
Chopped fresh basil (optional)


Directions

1. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.

2. Combine breadcrumbs, Parmesan cheese, Italian seasoning, and pepper in a shallow dish. Dredge 1 chicken breast half in flour. Dip chicken breast in egg whites;dredge in breadcrumb mixture. Repeat procedure with remaining chicken, flour, egg whites, and breadcrumb mixture.
3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook 5 minutes on each side or until done

4. Preheat broiler.

5. Place 1 cup spaghetti in each of 4 gratin dishes. Spoon 1/2 cup Ultimate Quick-and Easy Pasta sauce over each serving. Top each with 1 chicken breast half. Spoon 1/4 cup sauce over each serving. Sprinkle each serving with 1/4 cup mozzarella cheese. Place gratin dishes on baking sheet; broil 3 minutes or until cheese melts Garnish with basil, if desired.

CALORIES 614 (19% from fat); FAT 12.8g (sat 5g, mono 4.8g, poly 1.5g); PROTEIN 49.1g; CARB 74.8g; FIBER 5.4g; CHOL 86mg; IRON 6.1mg; SODIUM 937mg; CALC 375mg

Ultimate Quick-and- Easy Pasta Sauce

You can substitute crushed or whole tomatoes for the diced. Crushed will give you a smooth, thick sauce; whole add a nice chunkiness. Serve this sauce with your favorite pasta.

1 tsp. olive oil
1 cup chopped onion
4 garlic cloves, minced
1/2 cup dry red wine or 2 T. balsamic vinegar
1 T. sugar
1 T. chopped fresh or 2 tsp. dried basil
2 T. tomato paste
1/2 tsp. dried Italian seasoning
1/4 black pepper
2 (14.5 ounce) cans diced tomatoes, undrained
2 T. chopped fresh parsley

1. Heat oil in a saucepan or large skillet over medium-high heat. Add onion and garlic; saute 5 minutes. Stir in wine and next 6 ingredients, and bring to a boil. Reduce heat to medium, and cook, uncovered, about 15 minutes. Stir in parsley. Yield: 3 cups (serving size 1 cup).

calories 126
fat 2.3 grams

Beef Noodle Supreme

This recipe is one that I used to cook often when I did a lot of  freezer cooking. I used to plan my meals two weeks to one month at a time. Then I would prepare and freeze them. Whenever I needed a dish, I would simply pull it from the freezer, let it thaw, and then bake according to the directions.  Before moving to Italy, we got rid of our deep freeze, and since our freezer space here is so small I have not done much freezer cooking in a while.

Our whole family enjoys this casserole and I think you will too.

This recipe makes 2- 9x13 inch  or 4- 8x8 inch casseroles.

Beef Noodle Supreme

2 lbs. ground meat

4 T. margarine

2 cloves garlic, minced

2 tsp. salt

2 tsp. sugar

4-8 oz. cans tomato sauce

2-8 oz pkg. cream cheese

2 cups sour cream

12 green onions, including green part, chopped

2-8 oz. pkg. noodles

2 cups cheddar cheese, grated

In a skillet brown meat in margarine (I never use the margarine). Add garlic, salt, sugar, and tomato sauce; simmer about 10 minutes. Soften and blend thoroughly cream cheese and sour cream. Add onions and set aside. Boil noodles until tender; drain. In baking dishes, layer noodles, cream cheese mixture, and meat sauce. Repeat Layers. Sprinkle cheese on top. Bake uncovered at 350 degrees for 30 minutes.



To freeze-skip baking step and freeze unbaked. Unthaw and then bake. Makes several freezer meals depending on your size family.