Beefy Italian Stuffed Shells

Ingredients

  • 12 ounces cooked beef pot roast or brisket
  • 20 uncooked jumbo pasta shells (about 8 ounces)
  • 1 cup lowfat cottage cheese
  • 3/4 cup grated Parmesan cheese, divided
  • 1 large egg, slightly beaten
  • 1 tablespoon chopped fresh parsley or 2 teaspoons dried parsley leaves
  • 2 cloves garlic, minced
  • 1 jar (24 ounces) pasta sauce
  • Salt and pepper (optional)
  • Chopped fresh basil (optional)
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Italian-style Lemon Chicken

Ingredients

  • 3 (about 250g each) Coles RSPCA Approved Australian Chicken Breast Fillets, halved horizontally
  • 100g butter, chopped
  • 2 garlic cloves, crushed
  • 1/4 cup (50g) drained baby capers
  • 3 lemons, zested, juiced
  • 1 tomato, finely chopped
  • 1 red onion, finely chopped
  • 1/3 cup pimento-stuffed olives, thinly sliced
  • 50g fetta, crumbled
  • 1/2 cup flat-leaf parsley

Mom’s Italian Bread

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 2 cups warm water (110° to 115°)
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 5-1/2 cups all-purpose flour

Directions

  1. In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into a loaf. Place each loaf seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes.
  4. Meanwhile, preheat oven to 400°. With a sharp knife, make four shallow slashes across top of each loaf. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

Italian Crudités

Ingredients

  • 8 young or Thumbelina carrots, scrubbed, halved
  • 8 red and/or breakfast radishes, trimmed, thinly sliced
  • 8 thin asparagus spears, trimmed
  • 1 celery heart, cut lengthwise into 8 wedges
  • ¼ head of cauliflower, Romanesco, and/or broccoli, cut into small florets
  • 2 baby fennel bulbs, halved lengthwise, cut into ¼-inch-thick strips
  • 2 endives, leaves separated
  • 2 heads of Little Gem lettuces, leaves separated
  • 4 spring onions, trimmed, halved lengthwise
  • ½ bunch watercress, tough stems removed
  • 2 ounces haricots verts, trimmed
  • 1 lemon, cut into quarters
  • Flaky sea salt
  • 1 cup olive oil

Chicken Parmesan Stuffed Shells

Ingredients

  • 1 package (12 ounces) uncooked jumbo pasta shells
  • 2 tablespoons olive oil
FILLING:
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1-1/2 teaspoons Italian seasoning
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1/3 cup seasoned bread crumbs
  • 3 cups part-skim ricotta cheese
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup 2% milk
  • 1/4 cup chopped fresh Italian parsley
ASSEMBLY:
  • 4 cups meatless pasta sauce
  • 1/4 cup grated Parmesan cheese
  • 8 ounces fresh mozzarella cheese, thinly sliced and halved

Tomato-Topped Italian Pork Chops

Ingredients

  • 6 bone-in pork loin chops (7 ounces each)
  • 1 tablespoon canola oil
  • 1 small onion, chopped
  • 1/2 cup chopped carrot
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1/4 cup reduced-fat balsamic vinaigrette
  • 2 teaspoons dried oregano

Directions

  1. In a large skillet, brown chops in oil in batches. Transfer to a 4- or 5-qt. slow cooker coated with cooking spray. Saute onion and carrot in drippings until tender. Stir in the tomatoes, vinaigrette and oregano; pour over chops.
  2. Cover and cook on low for 8-10 hours or until meat is tender.