Spaghetti sauce - freezer

1/2 bushel tomatoes (16 quarts)
1 bunch celery, chopped
1/2 c. salt
2 heads garlic, minced
1 Pint extra virgin olive oil
2 tsp. oregano
2 tsp. basil
3 lbs. onions, chopped
4 green peppers, chopped
1 1/2 c. sugar
8 small cans tomato paste

Strain tomatoes. Cook onion, celery, garlic and peppers in oil for 30 minutes. Add juice and other ingredients. Simmer 1 hour.

Makes 24 quarts

I freeze mine but you can also can it if you prefer.

Marinara

This is super easy and very good!

2 cans (28 oz. each) whole peeled plum tomatoes, undrained
4 garlic cloves, coarsely chopped to equal 3 Tbsp.
1/4 cup extra-virgin olive oil
1/2 tsp. salt
1/4 tsp. pepper

Pulse tomatoes and juices in a food processor until coarsely chopped

Heat garlic and oil over medium heat until garlic begins to sizzle. Add tomato puree, salt and pepper. Bring to a boil. Reduce heat and simmer partially covered for 30 minutes stirring occasionally. Can be refrigerated for up to 3 days or frozen.

Spaghetti with Brown Butter and Mizithra

This recipe is one of my favorite. I always get this when I go to the Spaghetti Factory!

Ingredients:
1 cup butter
1 cup Mizithra cheese (Harmon's deli has fresh!)
pasta of choice - I like whole wheat spaghetti just like I would get at the restaurant



Browned Butter Procedure: Cut 2 sticks of butter into 8 pieces and place in a 2-quart sauce pan. Place the pan of butter on a burner on medium heat. Bring butter to a slow boil (about 5 minutes).

Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. Continue stirring, otherwise the butter foam could overflow (about 5 minutes) and catch fire.

Once the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma.

Turn off the heat and remove pan from burner. Let the sediment settle to the bottom of the pan for a few minutes.

Pour the brown butter through a strainer into a small bowl. Do not disturb the residue at the bottom of the pan.

The brown butter can be stored in the refrigerator and reheated in a microwave as needed.

Boil the pasta of choice until Al Dente. Drain pasta and divide into four servings. Spread 1/4 cup of Mizithra over each pasta serving. Top with 1/4 cup of hot brown butter.

I serve mine with chicken breasts. I pound them out, coat with egg, then dip into bread crumbs. Then I fry it up in butter until it's golden brown and the chicken is cooked through.

Not a low cal meal but a very good one for certain!

Spaghetti alla carbonara

4 oz. pancetta cut in 1/4 inch dice (you can substitute bacon if needed)
2 Tbsp. olive oil
3 Extra large eggs
1/4 cup chopped Italian parsley
1/4 tsp. each kosher salt and red pepper flakes
1 lb. dried spaghetti (I like the whole wheat best)
1/2 cup grated Parmesan cheese

1. Bring a large pot of salted water to a boil.
2. Cook bacon or pancetta in oil in a large deep skillet over medium heat until golden brown and most of the fat has been rendered, about 8 to 10 minutes, then remove skillet from heat.
3. In a medium bowl whisk eggs, parsley, salt and red pepper flakes until combined.
4. Add pasta to boiling water and cook according to package directions, until al dente (tender yet still firm to the bite). Drain pasta, reserving 1 cup of the cooking water.
5. Add hot spaghetti to bacon mixture in skillet and toss well over medium-low heat until pasta is coated. Add egg mixture and a little of the cooking water; toss gently until spaghetti looks creamy. Add cheese and toss to combine. Serve immediately.

Easy Italian Herb Focaccia

3 1/4 c. flour
1 pkg rapidrise yeast
1 Tbsp. sugar
1 tsp. salt
1/4 cup extra virgin olive oil, divided
1 2/3 c. very warm water (120 - 130 degrees)
2 Tbsp. shredded parmesan cheese
1 Tbsp. italian herb seasoning

MIX flour, undissolved yeast, sugar, and salt in a large bowl. Add 2 Tbsp. olive oil and water, stirring until well mixed. Spread dough into greasted 13 X9 pan. Cover.
LET rise until doubled, about 30 minutes
POKE multiple holes into the dough using a the handle of a wooden spoon. Drizzle 2 Tbsp. of olive oil over dough; sprinkle with parmesan cheese and italian herb seasoning. Cover.
LET rise an additional 15 minutes while oven preheats to 375 degrees.
BAKE 30 to 35 minutes until lightly browned. Cool slightly and cut into slices; serve warm. If desired serve with additional olive oil for dipping. focaccia

Spaghetti sauce with meat

I made this sauce on Christmas Eve and it was such a hit, it will be our annual tradition.

1/2 pound extra-lean ground beef
1/2 pound italian sausage
1 onion, finely chopped
2 teaspoons salt
3 teaspoons pepper
4 cloves garlic, minced
6 oz can tomato paste
15 oz can tomato sauce
28 oz can diced tomatoes
4 teaspoons dried thyme
2 teaspoons dried basil leaves
2 teaspoons dried rosemary
1 teaspoon dried marjoram
1 teaspoon crushed bay leaf

1Tbsp sugar  

DIRECTIONS
Place meat in a non-stick wok, or large deep skillet. Drain excess fat. Add onion, and cook until soft and translucent. Season with salt and pepper. Put into crock pot. Stir in garlic, tomato paste, tomato sauce and diced tomatoes. Season with thyme, basil, rosemary, marjoram and bay leaf. Cover, and let simmer on low heat for 3-4 hours.

One 16 ounce package of spagehetti noodles is perfect if the recipe is doubled, but you might like more sauce that our family does.

I doubled the recipe and what I didn't immediately use, I froze in indiviual portions and use as needed. Works great!

Sausage & Mushroom Lasagna

1 lb. Italian sausage or Turkey sausage
½ cup onion chopped
8 oz. mushrooms, chopped
2 - 14.5 oz. cans of diced tomatoes with oregano and basil
15 oz. Ricotta cheese
10 oz. shredded parmesan cheese, divided
½ cup heavy whipping cream
1 large egg
Salt
Ground pepper
Nutmeg
8 oz. lasagna noodles cooked al dente
12 oz. mozzarella sliced thinly

Combine meat and onion in skillet over medium heat. Stir until browned. Stir in mushrooms and diced tomatoes with juice. Cook until slightly thickened about 20 minutes. Let cool. Combine 5 oz. parmesan cheese with ricotta cheese, cream and egg until smooth. Add salt, pepper and nutmeg to taste. Preheat oven to 375 degrees. Grease bottom of a 9 x 13 baking dish. Place layer of cooked noodles in pan. Spread noodles with 1/3 of cheese mixture and follow with ½ of meat mixture. Top with 4 oz. mozzarella slices. Repeat layering. Cover top noodle layer with sliced mozzarella and parmesan. Bake 25 – 30 minutes. Serves 8.

Italian Pasta Bake

1/2 lb. ground beef
1/2 lb. ground sausage
4 cups mostaccioli, cooked, drained
28 oz. spaghetti sauce (see recipe)
3/4 cup grated parmesan cheese, divided
2 cups shredded italian cheese blend

Brown meat in large skillet; drain
Stir in mostaccioli, spaghetti sauce and 1/2 cup parmesan cheese.
Spoon into 13 x 9 inch pan that has been sprayed with non-stick spray
Top with shredded cheese and remaing parmesan cheese
Bake at 375 degrees for 20 minutes.

Makes 6 servings

Chicken Parmesan

1 lb. boneless, skinless chicken breasts – pounded thin
2 eggs, lightly beaten
¾ cup Italian seasoned bread crumbs
1 Tbsp. olive oil
3 cups of spaghetti sauce (see recipe)
¾ cup shredded mozzarella cheese
3 Tbsp grated Parmesan cheese
3 ¾ cup wide egg noodles, uncooked

Heat oven to 350 degrees. Dig chicken in egg, and then bread crumbs to coat thoroughly. In large skillet heat oil; add chicken. Cook on both sides until browned. Drain on paper towels. Pour ½ cup sauce in 8 inch square baking dish. Layer chicken in dish; pour ¾ cup sauce evenly over chicken. Sprinkle with cheese. Bake 25 minutes or until bubbly. Meanwhile, cook noodles according to package directions; drain. Heat remaining sauce. Place noodles on plate, spoon sauce over noodles. Arrange chicken pieces on top.


WW 14 points

Nic’s Lasagna Masterpiece

8 oz. Lasagna, uncooked
½ lb. ground beef
½ lb. sausage
2 cups of spaghetti sauce (see recipe)
1 ¾ cups of ricotta cheese
2 cups shredded mozzarella cheese
2 Tbsp. grated parmesan cheese
1 egg
Salt, pepper and nutmeg to taste

Cook pasta according to package directions; drain
Lay parchment paper on foil to cool
Heat oven to 350 degrees
In large skillet brown meat; drain grease
Add spaghetti sauce and mix thoroughly
In Medium bowl, mix ricotta, 1 c. mozzarella cheese, parmesan cheese, egg and seasonings.
Spray 13 x 9 x2 baking dish with olive oil non-stick spray.
Spread ½ c. meat mixture
Place 3 pasta pieces lengthwise over sauce
Spread one half ricotta mixture over pasta
Cover with 1 cup meat sauce
Repeat layer of pasta, ricotta mixture and meat sauce.
Top with remaining pasta, meat sauce and mozzarella cheese
Sprinkle with parmesan cheese
Cover with foil and bake for 30 minutes
Remove foil and bake for an additional 15 minutes or until bubblyLet stand 10 minutes before serving

Risotto with sugar snap peas and ham

This one is a lot of labor but pays off big. It is one of my summer favorites!

½ lb. sugar snap peas trimmed and cut in half on the diagonal
3 ½ cups of organic chicken broth
2 tsp. olive oil
4 leeks, cleaned and thinkly sliced
2 cloves garlic, minced
1 cup of Arborio rice
4 oz. cubed turkey ham
½ cup grated Parmesan cheese
¼ tsp. black pepper

1. Cook peas in boiling water about 4 minutes or until crisp-tender. Drain and rinse with cold water and set aside.
2. Pour broth into a medium size sauce pan and bring to a simmer over medium heat; reduce heat to low and keep broth warm
3. Heat the oil in a large sauce pan over medium heat. Add leeks and cook 6 minutes, stirring frequently or until softened. Add garlic and cook 1 minute. Stir in rice and cook 1 minute more. Stir in broth ½ cup at a time. Stir frequently until liquid is absorbed before adding the next ½ cup (about 20 minutes total); rice should be tender yet firm to the bite.
4. Add peas and ham and cook, stirring constantly, 2 minutes or until peas are hated through. Stir in Parmesan cheese and pepper

Honey Whole Wheat Pizza Crust

1 package yeast
1/4 cup warm water
1 tablespoon honey
3 3/4 cups whole wheat flour
1 cup cool water
1 tablespoon olive oil
Pinch salt

1. In a small bowl, dissolve the yeast in the warm water. Add the honey and let sit for 5 minutes, until foamy.
2. Put the flour in a food processor fitted with the stainless-steel blade. Mix the 1 cup cool water with the olive oil and salt. With the motor running, pour the olive oil mixture and the yeast slowly in through the feed tube. Process until the dough forms a ball that rides around on the blade.
3. Transfer the dough to an oiled bowl, cover with plastic wrap, and let rise until double in bulk. Punch down the dough and knead it on a lightly floured surface for 1 minute. Divide the dough into 4 equal portions and roll them into tight balls. Place on a tray, cover with a damp towel, and let rest for several hours or overnight in the refrigerator before use.
4. Roll or stretch each ball of dough into a 7-to-8-inch circle. Place the circles, one at a time, on a wooden peel or on a baking sheet and build the pizza as desired.
5. Using a lightly floured baker’s peel or a rimless flat baking tray, slide the pizza onto the baking stone and bake until the pizza crust is nicely browned, 10 to 12 minutes. Add your topings of choice and then return to oven until golden brown.
**Remember that the oven is very hot and be careful as you place the pizza into and out of the oven.
6. Transfer the pizza to a firm surface and cut into slices with a pizza cutter or very sharp knife. Serve immediately.

Pizza Sauce

1 6-oz. can tomato paste
6 oz. water
2 cloves of garlic
1 Tbsp. honey
3/4 tsp. onion powder
1/4 tsp. red pepper flakes (optional)

Mix ingredients and allow to stand until ready to use.
**Covers two average-sized pizza**
**freezes extremely well**