These were really easy to make and healthy, too!
4 whole wheat pitas, cut in half and split
1 shallot, thinly sliced
2 cloves garlic, minced
1/2 bag baby spinach
1/2 c. marinara sauce
Shredded mozzarella cheese
2 Roma tomatoes, thinly sliced
Preheat the broiler. Place the pita halves on a baking sheet. Brush them with some olive oil. Broil them for a couple minutes until they start to crisp.
In the meantime, sauté the shallots and shallot in some olive oil. Add the spinach and cook until wilted. Season with salt and pepper.
Remove the pitas from the oven. Top with the marinara sauce. Add the spinach mixture. Top with some cheese and finish with the tomatoes. Add salt & pepper to taste.
Return them to the oven and broil until the cheese melts, being careful not to burn them.
The original recipe wasn’t great because I didn’t take the time to make the marinara sauce (the recipe just called for putting in the sauce ingredients raw into the crock pot). Next time this is how I want to make it! Hopefully it will be better.
3 lb. beef rump roast
1/2 onion, minced
3 cloves of garlic, chopped
1 28 oz. can of San Marzano whole tomatoes, pureed
1/2 c. red wine
3 T. tomato paste
Basil, oregano, bay leaves
Salt & pepper
Sear the roast on all sides until brown. Remove from stove and place in crock pot.
Saute the onions and garlic in some olive oil.
Add the tomato sauce and paste and all the spices.
Cook the sauce until flavorful. Add some bouillon if needed.
Pour the sauce into the crock pot.
Cook on low for about 8 hours.
Shred the meat and return it to the crock pot. Cook for a little bit more.
Serve the ragu over polenta.
This was a great way for me to use up a lot of the leftover ingredients I had in my refrigerator from last week’s paella making adventure!
2 boneless skinless chicken breasts, cut into small pieces
1-2 chorizo sausages, skinned and chopped
1 bunch kale, center rib removed and chopped
1/2 marinara sauce
Polenta, cooked according to package directions
Saute the chorizo and chicken breasts in some olive oil. Once browned, add the kale and the marinara sauce. Season with salt and pepper. Cook until everything is cooked through and the kale is softened.
Serve over polenta!
This is a super simplified method of making chicken parmigiana. It completely eliminates the work of having to bread and fry the chicken. And, I think, this way is much healthier without compromising on taste.
2 chicken breasts
1 cup Marinara Sauce
Preheat the oven to 350.
Drizzle some olive oil over the chicken breasts. Season them with salt & pepper.
Grill the breasts until the inside temp registers 165. DO NOT OVERCOOK!
Place the grilled breasts in a greased casserole dish. Spoon the marinara sauce on top and sprinkle with the shredded cheese. Add some Parmesan cheese on top.
Bake for about 7 minutes, or until the cheese is melted.
Anything parmigiana is great in my book!
3 zucchini, cut into long slices 1/4″ thick
1 cup Marinara sauce
Fresh basil leaves
Grated Italian cheeses
Preheat the oven to convection 350..
Place the cut zucchini slices in some cold salted water for about 20 minutes.
Drizzle some olive oil on the zucchini slices and grill until cooked.
Place some marinara sauce at the bottom of a casserole dish.
Place a layer of the zucchini slices on the bottom of the dish.
Spread some more marinara sauce. Add a few basil leaves. Add some prosciutto slices. Top with cheese.
Repeat the layers and end with the cheese on top.
Place the casserole dish in the oven and cook for about 20 minutes, or until it starts to brown.
Remove from the oven and let it sit for about 10 minutes before cutting and serving.
This is always a favorite at my house – and we call it “crunchy pasta”. We have lots of ways to make it, and this way with sausage was really good.
1/2 lb. sausage, casings removed
1 medium onion, chopped
1 c. marinara sauce
1/2 lb. penne or similar
Mozzarella cheese, shredded
Parmesan cheese, grated
Preheat the broiler.
Cook the pasta.
In the meantime, sauté the onions in some olive oil. Add the sausage and cook until it is cooked through. Break it up into small pieces. Add the marinara sauce and cook until well heated through. Set aside until the pasta is done.
Drain the pasta and add the sauce. Mix well.
Grease a casserole dish. Pour in the pasta and spread out evenly. Top with the cheeses.
Broil until the top turns brown and starts to get crunchy.
I’ve always loved eggplant parmigiana and am always looking for different ways to make it. The interesting thing about this recipe is that 2 eggs are added to the tomato sauce, thus causing the entire casserole to have a great semi-solid consistency.
2 eggplants, sliced lengthwise
2 cups marinara sauce
Mozzarella cheese, grated
Parmesan cheese, grated
Preheat the oven to 350.
Sprinkle the eggplant slices with salt on both sides and let them sit for at least 30 minutes. Dab off excess moisture.
Brush the eggplant slices with olive oil. Grill them until tender and set aside.
In a casserole dish, add about 1/4 cup of the marinara sauce and spread on the bottom.
To the remaining tomato sauce, add the two eggs and mix well. Set aside.
Begin layering the eggplant slices, mozzarella cheese, parmesan cheese, and tomato sauce. Repeat until you have used all the eggplant slices. Top with some parmesan cheese.
Place in the oven and cook for about 45 minutes, or until set.