Friday, March 30, 2012

Spinach-Pesto Meatball Soup

1/2 of a 28oz package frozen cooked Italian-style meatballs
2 cans (14.5oz each) diced tomatoes with Italian spices
1 can (15oz) cannellini beans, drained and rinsed
2/3 cup water
generous 1/4 cup basil pesto
2 cups baby spinach
1/4 cup freshly grated Parmesan cheese

1. Combine the still-frozen meatballs, tomatoes with juice, beans, water and pesto. Bring to a boil, cover, reduce heat and simmer for 10 minutes.

2. Stir in 2 cups of spinach. Allow to wilt.

3. Spoon into bowls and served topped with Parmesan.

Serves 4.


Sunday, March 25, 2012

Creamy Pesto Stuffed Shells

24 jumbo pasta shells, uncooked
1 lb lean ground beef
1 small onion, chopped
1 tub (10oz) Philadelphia Creamy Pesto Cooking Creme, divided
1 cup ricotta cheese
1 cup shredded mozzarella, divided
1/4 cup grated Parmesan cheese
2 cups tomato sauce, divided
2 tbsp milk

1. Cook shells as directed on package. Meanwhile, brown beef with onion in a large skillet; drain. Remove from heat. Stir in 3/4 cup cooking creme, ricotta,  1/2 cup mozzarella and Parmesan.

2. Preheat oven to 350. Drain shells. Spread 1 cup of sauce onto bottom of 13x9" baking dish. Stuff shells with meat mixture and place on top of sauce. Cover shells with remaining sauce. Cover and bake for 25 minutes.

3. Mix remaining cooking cream with the milk. Drizzle over shells. Top with remaining mozzarella. Bake, uncovered, for 5 minutes or until cheese is melted.

Serves 6.


Tuesday, March 20, 2012

Pan-Roasted Chicken with Lemon-Garlic Green Beans and Potatoes

6 tbsp olive oil, divided
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 tsp salt
1/2 tsp ground black pepper
3/4 lb green beans, trimmed
8 small red potatoes, quartered
4 chicken breasts, bone in, skin on (about 3.35 lbs total)

1. Preheat oven to 450. Coat a large baking dish with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish.

2 . In a large bowl, combine the remaining oil, lemon juice, garlic, salt and pepper. Add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish on top of the green beans. Place the chicken in the same bowl with the olive oil mixture and coat thoroughly. Place the chicken skin-side up, in the dish on top of the green beans. Pour any remaining olive oil mixture over the chicken.

3. Roast, uncovered, for 50 minutes. Remove chicken from dish. Check potatoes for tenderness; the green beans and potatoes may be returned to the oven for an additional 10 minutes, if necessary.

Serves 4.


About This Blog

I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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