Thai Chicken with Carrot-Ginger Salad

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Hello! Ready for a spicy dinner tonight? This delicious Thai Chicken with Carrot Ginger Salad is a must in your dinner list. The recipe is share by Food Network Magazine, it's a exotic (and a bit spicy!) recipe that everyone will love.

Total Time: 40 minutes

Prep: 15 minutes

Cook: 25 minutes

Yield for: 4 servings

INGREDIENTS
2 tablespoons unsalted butter, softened
3 garlic cloves; 2 chopped, 1 crushed
4 teaspoons Thai green curry paste (available in the international aisle)
4 teaspoons finely chopped peeled ginger
Grated zest and juice of 3 limes
4 skin-on, bone-in chicken breasts (2 to 2 1/2 pounds)
salt
1 tablespoon vegetable oil
1 pound carrots
2 tablespoons chopped fresh cilantro

DIRECTIONS

1. Preheat the oven to 450 degrees F. Place a rack in a roasting pan. Mix the butter, chopped garlic, curry paste, 3 teaspoons ginger, the zest of 2 limes and the juice of 1 lime in a bowl.

2. Season the chicken with salt. Loosen the skin and rub the curry butter underneath. Place skin-side up on the rack and pour about 1/2 cup water into the pan. Roast until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.

3. Meanwhile, mix the crushed garlic with the remaining 1 teaspoon ginger, the zest of 1 lime and juice of 2 limes. Whisk in the vegetable oil. Shave the carrots into ribbons with a vegetable peeler and toss with the dressing. Add the cilantro and 1/2 teaspoon salt and toss. Serve the chicken with the carrot-ginger salad.

Per serving: Calories 407; Fat 20 g (Saturated 7 g); Cholesterol 126 mg; Sodium 235 mg; Carbohydrate 16 g; Fiber 4 g; Protein 41 g

Photograph by Antonis Achilleos

Recipe courtesy of : Food Network Magazine

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Stefano's Quick Beef Stew

Want to try something different, delicious and hearty? Try this warm and delicious recipe perfect for family dinner. Using beef tenderloin, carrots, onions and fresh rosemary this recipe will the favourite of the family. Total time 40 minutes. 

INGREDIENTS
1 pound beef tenderloin or strip loin steaks, cut into cubes
Salt and freshly ground pepper, to taste
Olive oil, as needed
2 tbsp. butter
1 small onion, diced
3 tbsp. chopped pancetta
2 ribs celery, chopped
1 garlic clove, finely chopped
2 sprigs rosemary or 1 tbsp. chopped rosemary
Pinch hot pepper flakes, optional
1 tbsp. tomato paste
2 tbsp. to 3 tbsp. flour
1/2 cup red wine
2 1/2 cups beef stock
2 carrots, sliced
10 to 12 mini potatoes, skin on, scrubbed and cut in half or quarters
1 bay leaf
1 cup frozen peas, thawed
2 tbsp. chopped parsley

DIRECTIONS

1. Season cubes of beef with salt and pepper.

2. Heat large skillet over medium high heat. Add 2 tbsp. olive oil and 2 tbsp. butter. When oil is hot, add beef in batches, browning on all sides, about 5 minutes. (Don’t overcook the beef.) Transfer to plate.

3. Add 1 tbsp. olive oil if pan looks dry. Add onions, pancetta, celery, garlic, rosemary and hot pepper flakes. Cook until veggies are soft and lightly golden, about 3 to 5 minutes.

4. Add tomato paste and cook for 1 minute. Add flour. Stir and cook for 1 to 2 minutes. Whisk in red wine let reduce for 2 to 3 minutes. Add stock, carrots, potatoes and bay leaf.

5. Bring to a boil. Cover, reduce heat to medium low. Cook until carrots and potatoes are tender, about 12 to 15 minutes. Add beef and any juice back to pan, peas until both are heated through. Taste and adjust for seasoning. Finish with chopped parsley. Remove bay leaf before serving.

[recipe as seen in: cbc.ca]

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Sweet & Smoky Wings

This recipe is perfect for Sundays or Friday nights, friends and family Sweet & Smoky Wings. It combines the perfect flavors: sweet, smoky and spicy! Serves 6 to 8 servings.

INGREDIENTS
2 1/4 pounds whole chicken wings
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
1 tsp. oregano
1 tsp. mustard powder
1 to 2 tsp. smoked sea salt
Freshly ground pepper, to taste
1 tsp. soy sauce
1 tbsp. vegetable oil
1/4 to 1/3 cup hot pepper jelly
Carrot and celery sticks, for serving (optional)

PREPARATION

1. Cut wings in half and remove wing tip.

2. For the spice mixture: Combine garlic, onion, paprika, oregano, mustard, smoked sea salt and pepper.

3. Add wings, spice mixture, oil and soy sauce to a large bowl. Toss to combine.

4. Preheat grill to high. Oil and clean grill.

5. Reduce heat to medium to medium low. Add wings. Grill, turning occasionally, until wings are just cooked through and golden brown, about 15 to 20 minutes.

6. Turn up heat to medium high. Brush wings with hot pepper jelly, turning frequently and basting with more pepper jelly until wings are lightly charred, about 3 to 5 minutes. Serve with carrot and celery sticks, if desired.

[recipe as seen in: cbc.ca]

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Stefano's Deep-Dish Meatball Pizza

This delicious Deep-Dish Meatball Pizza is perfect for Friday nights! It makes 8 pizza slides and it has fresh tomatoes, basil, peppers, parsley, Parmesan cheese and bacon.

INGREDIENTS
Meatballs
8 ounces ground beef
8 ounces ground veal
1 garlic clove, chopped
1 tbsp. chopped parsley
1/2 tsp. oregano
2 ounces grated Parmesan cheese
1 egg
2 tbsp. to 1/4 cup plain bread crumbs
Salt and freshly ground pepper, to taste
2 tbsp. olive oil

Sauce
1/2 (680 ml) jar pureed tomatoes (passata)
2 tbsp. tomato paste
1 garlic clove, chopped
2 tbsp. chopped basil

Assembly
1 1/4 to 1 1/2 pounds pizza dough
1 1/4 pound mixed grated cheeses, such as mozzarella, provolone and fontina
1 large onion, diced and sautéed in oil until tender
1/4 cup cooked crumbled bacon
3 ounces genoa salami, diced
Freshly grated Parmesan cheese, to taste

PREPARATION
Meatballs
1. In a large bowl, add beef and veal, garlic, parsley, oregano, Parmesan cheese, egg, 2 tbsp. bread crumbs, and salt and pepper. Using your hands, mix to combine. If mixture is too moist, add 1 to 2 tbsp. more of bread crumbs.

2. Shape and roll into 14 to 16 meatballs.

3. Heat oil in a large frying pan over medium to medium high heat. When oil is hot, add meatballs. Don’t overcrowd the pan, cook in batches, if needed. Cook meatballs until well browned and meat is no longer pink inside, turning to brown all sides, about 10 to 15 minutes depending on size of meatballs. Set aside.

Sauce
Combine pureed tomatoes, tomato paste, garlic and basil, if desired. Set aside.

Assembly
1. Preheat oven to 425 degrees F. Oil a 9-inch spring form pan.

2. Flour work surface and roll pizza dough to 1/2-inch thickness. Roll into circle big enough to fit pan with a 1/2-inch lip to overlap over the pan.

3. Fit dough into prepared pan.

4. Add grated cheeses, cooked onion, meatballs, bacon and salami. Pour over sauce. Finish with a sprinkle of grated Parmesan cheese, if desired.

5. Bake until crust is golden brown and filling is hot, about 35 to 40 minutes.

6. Let rest for 15 to 20 minutes before slicing. Sprinkle with more grated Parmesan cheese on top, if desired.






[recipe from: www.cbc.ca]

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Broccoli Caesar Salad

Eating healthy is always good, but even better if it is a Caesar salad with grilled steak or chicken. This delicious Broccoli Caesar Salad is perfect for lunch, school lunch for kids, dinner, picnic or side dish. Serve salad warm or cold. Enjoy!

Ingredients
1 large head broccoli, cut into florets, blanched or steamed, drained well
3 tbsp. mayonnaise
Juice of 1 lemon
1/4 cup Parmesan cheese
3 tbsp. olive oil
1 tbsp. Dijon mustard
1 tsp. Worcestershire sauce
2 garlic cloves, minced
Salt and freshly ground pepper, to taste
2 slices pancetta or bacon, cooked and chopped
Parmesan cheese, for garnishing

Directions

1. Combine mayonnaise, lemon juice, Parmesan, olive oil, Dijon mustard, Worcestershire sauce, garlic, and salt and pepper. Add broccoli and toss to combine. Finish pancetta and freshly grated Parmesan or use a vegetable peeler to garnish with shards of Parmesan cheese.

[recipe & photo credit belongs to: cbc.ca]

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Boulangére Potatoes

This French style scalloped potatoes are perfect for a side dish, easy to make, quick and they are delicious. Try this Boulangére Potatoes with lamb, beef or chicken and a healthy salad. Enjoy!

Preparation time: 10 minutes
Cook time: 1 hour, 30-60 minutes
Yield: 8 servings.

Ingredients
1/4 cup butter
About 2 cups chicken stock or vegetable stock
8 medium Yukon Gold potatoes
Salt and freshly ground pepper, to taste
1 large onion, sliced
2 tbsp. olive oil
2 tbsp. chopped parsley, for garnishing

Directions

1. Preheat oven to 375 degree F.

2. Butter a large baking dish with 1 tbsp. butter.

3. Bring the stock to a boil as you slice the potatoes.

4. Using a mandolin or sharp knife, thinly slice the potatoes. Add potatoes to a large bowl. Season with salt and pepper and toss.

5. Add potatoes and a few pieces of butter to the prepared baking dish. Add enough stock to cover potatoes by about 2/3’s. Press down gently with your hands. Sprinkle sliced onions evenly on top. Drizzle with olive oil and dot with a few more pieces of butter.

6. Cover with foil and bake for 1 hour. Remove foil and continue to bake potatoes until golden brown and fork tender, about 30 to 60 minutes.

[recipe &photo credit belongs to: www.cbc.ca]

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Baked Penne with Chicken and Sun-Dried Tomatoes

If you love pasta, chicken and sun-dried tomatoes, this is the perfect recipe for you and the family. This delicious baking ready-to go dinner is the favourite of pasta lovers! Easy, Quickly and delicious taste. Give it a try you will love it!

Preparation time: 35 minutes

Total time: 1 hour

Serves 8 people

Ingredients 

6 tablespoons butter, plus more for baking dishes

Coarse salt and ground pepper 

1 pound penne rigate 

1 teaspoon olive oil 

2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally 

1/2 cup plus 

2 tablespoons all-purpose flour (spooned and leveled) 

4 garlic cloves, minced 

6 cups whole milk 

10 ounces white mushrooms, trimmed and thinly sliced 

1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced 

1 1/2 cups shredded provolone (6 ounces) 

1 cup finely grated Parmesan (4 ounces)

Cook's Note

To Freeze: Prepare through step 4; let cool. Cover tightly with foil, and freeze.

To Bake: From Frozen: Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.

Directions

1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.

2. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.

3. In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.

4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.

5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

[recipe as seen in Martha Steward.com]

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Garlic Chicken and Potatoes

Don't know what to cook for Dinner or perhaps you wish to try something new? Well look no-more, this delicious Garlic Chicken and Potatoes is the easy-healthy-and quick recipe you have been searching for. Roasted chicken and potatoes with a mixture of garlic, brown sugar and lemon amps will spicy your dinner table.

Ingredients
2 pounds small red-skinned potatoes, quartered
3 tablespoons extra-virgin olive oil
1/2 teaspoon cumin seeds (optional)
Kosher salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons packed light brown sugar
1 lemon (1/2 juiced, 1/2 cut into wedges)
Pinch of red pepper flakes
4 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds)
2 tablespoons chopped fresh cilantro or parsley

Directions

1. Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.

2. Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes.

3. Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes. Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.

Nutritional Table:

Per Serving: Calories 474; Total Fat 15 grams; Saturated Fat 3 grams; Protein 39 grams; Total Carbohydrate 45 grams; Sugar: 10 grams; Fiber 4 grams; Cholesterol 94 milligrams; Sodium 601 milligrams

[photo credit: Christopher Testani]
[recipe courtesy of: foodnetwork.com]

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Chicken and Rice Paprikas Casserole

photo / FoodNetwork

One of my favorites tricks in the oven, is how simple meals can turn into a delicious chef recipe and a great example is the Chicken and Rice Paprikas Casserole. A family-friendly dinner perfect for any night. This recipe is healthy and light, features brown rice, natural sweetness and rich in vitamins.

Preparation time: 10 minutes
Cook: 1 hour and 40 minutes
Total time: 1 hour and 50 minutes

Ingredients
2 pounds bone-in, skinless chicken thighs
Kosher salt and freshly ground black pepper
1 teaspoon extra-virgin olive oil
5 cloves garlic, finely chopped
2 large onions, finely chopped
2 large red bell peppers, finely chopped
1 tablespoon sweet Hungarian paprika
1 teaspoon hot Hungarian paprika or 1/4 teaspoon cayenne pepper
2 tablespoons tomato paste
2 cups low-sodium chicken broth
3 cups frozen brown rice, thawed
2 tablespoons chopped fresh flat-leaf parsley
6 tablespoons reduced-fat sour cream

Directions

1. Preheat the oven to 350 degrees F. Put the chicken in a 3-quart glass or ceramic baking dish and sprinkle with salt and pepper. Bake until just cooked through, 25 to 30 minutes.

2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the garlic, onions, bell peppers and 1/4 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes. If the mixture becomes too dry, add a tablespoon or two of water. Stir in the sweet and hot paprika and cook for 1 minute; add the tomato paste and cook another minute, stirring. Add the chicken broth and 2 cups water. Bring to a boil, and then reduce the heat to maintain a steady simmer. Simmer until thickened, about 5 minutes.

3. Transfer the chicken to a plate. Spread the rice in the bottom of the casserole dish and top with the chicken and its accumulated juices. Pour the sauce over the whole mixture. Bake until the casserole is heated through and the top is browned lightly, 40 minutes. Top with the chopped parsley and serve with a dollop of sour cream.

[recipe as seen on: food network]

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Baked Salmon with Avocado Mango Salsa

photo credit / simply recipes

Searching for ideas of "what to do with the salmon in the fridge"? Well let me share this delicious recipe with you all. A easy 10-minute oven recipe. Quick, healthy and light. Enjoy this recipe with your favourite drink, recipe includes ingredients like: red onions, avocados, mango and lime juice.

Preparation time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Ingredients
- Olive oil
- 4 6-ounce salmon fillets
- Salt
- Freshly ground black pepper
- 2 small or 1 large mango, not overly ripe (1 to 1 1/2 pounds of mango)
- 2 just ripe avocados
- 1/4 cup minced red onion
- 1 serrano chile, minced (with seeds for more heat, without for less)
- 2 limes, juiced (about 4 Tbsp lime juice)

Directions

1. Preheat oven to 400°F. While the oven is preheating, prep the mangos.  Either peel and then cut away the   mango flesh from the core seed, and then cut the mango into 1/3-inch cubes, or follow the instructions here on How to Cut a Mango. Set the cut mango aside in a medium bowl.

2. Line a roasting pan with aluminum foil. Spread some olive oil on top of the foil. Coat the salmon fillets with olive oil and lay, skin side down, on the foil lined roasting pan.  Sprinkle with salt. Place in the 400°F oven and cook for 10 minutes.

3. While the salmon is cooking, prep the other ingredients. Cut the avocados in half. Remove the seeds. Score the inside of the avocados with a small knife in a cross hatch pattern. Scoop out the avocado pieces and add them to the bowl with the cut mango pieces. Add the minced red onion, serrano chile, and lime juice to the bowl. Sprinkle with a little salt. Gently fold the ingredients together.

4. Serve the salmon fillets with a generous portion of avocado mango salsa.







[recipe credit belongs to: simplyrecipes.com]

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Arctic Char with Mushrooms

photo credit/ food network

Is Dinner ready yet? Have any ideas? Well you must try this delicious Hearty Mushrooms recipe. A delicate flavor Arctic Char with Mushrooms, can be serve with salad or any side dish. Better to have to a glass of wine or water. This recipe is easy and quick.

Preparation time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Ingredients
- 4 6-ounce skinless arctic char fillets (about 1 inch thick)
- Kosher salt and freshly ground pepper
- 4 tablespoons extra-virgin olive oil, plus more for drizzling
- 8 ounces white button mushrooms, sliced
- 2 shallots, finely chopped
- 2 tablespoons red wine vinegar, plus more for drizzling
- 2 teaspoons whole-grain mustard
- 1 tablespoon chopped chives
- 1 tablespoon chopped fresh parsley
- 2 bunches arugula, trimmed

Directions

1. Preheat the oven to 350 degrees. Season the fish with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the fish and sear until golden on the bottom and cooked halfway through, about 3 minutes. Flip onto a baking sheet and bake until cooked through, 3 to 5 more minutes.

2. Meanwhile, wipe out the skillet, return to medium-high heat and add the remaining 3 tablespoons oil. Add the mushrooms and cook, without stirring, until browned on one side, about 1 minute. Stir and cook until browned all over, about 3 more minutes. Add the shallots and cook until soft, stirring, about 2 minutes. Whisk in 2 tablespoons vinegar and the mustard and bring to a boil. Remove from the heat and stir in the chives and parsley.

3. Drizzle the arugula with oil and vinegar in a bowl, season with salt and pepper and toss. Divide among plates and serve with the fish. Spoon the mushrooms and pan juices on top.

Nutrition Info
Calories 376; Fat 19 g (Saturated 3 g); Cholesterol 80 mg; Sodium 399 mg; Carbohydrate 14 g; Fiber 1 g; Protein 38 g




[recipe credit belongs to: food network]

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Honey-Mustard Chicken and Apples

photo credit / FN

If you love sweet apples, this recipe is perfect for you. The mix of chicken, honey-mustard and sweet apple makes a wonderful dinner combination for you and the family. Enjoy this recipe with a side dish and a glass of wine. 

Preparation time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Ingredients
- 8 skin-on, bone-in chicken thighs (2 to 2 1/2 pounds)
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 large onion, cut into large chunks
- 2 cooking apples (such as Cortland), cut into chunks
- 1 cup low-sodium chicken broth
- 2 to 3 tablespoons honey mustard
- 1 1/2 teaspoons unsalted butter, softened
- 1 tablespoon all-purpose flour
- 1 to 2 tablespoons roughly chopped fresh parsley

Directions

1. Preheat the oven to 450 degrees F. Season the chicken with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes. Flip and cook 2 to 3 more minutes, then transfer to a plate. Pour off all but 2 tablespoons of the drippings.

2. Add the onion and apples to the skillet and season with salt and pepper. Cook until slightly softened, about 4 minutes. Mix the broth with the mustard, then add to the skillet and bring to a boil. Arrange the chicken, skin-side up, in the skillet. Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.

3. Mix the butter and flour to form a paste. Use a slotted spoon to transfer the chicken, apples and onion to plates. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes. Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy. Season with salt and pepper. Pour over the chicken and sprinkle with parsley.

[recipe credit belongs to: foodnetwork]

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BLT Pasta Salad Recipe

Photography by Antonis Achilleos

I love baking and using the oven, but this super easy and delicious recipe is a must-try.  The BLT Pasta Salad Recipe, the BLT is made up of five ingredients: bacon, lettuce, tomato, mayonnaise, and bread. This recipe can be serve as lunch or dinner.

Preparation time: 20 minutes

Cook time: 22 minutes

Total time: 42 minutes

Ingredients

- 12 ounces corkscrew-shaped pasta

- 1/2 cup milk

- 12 ounces lean bacon

- 3 medium ripe tomatoes, cut into chunks

- 1 tablespoon chopped fresh thyme

- 1 clove garlic, minced

- Kosher salt and freshly ground pepper

- 1/2 cup mayonnaise

- 1/4 cup sour cream

- 4 tablespoons chopped chives or scallion greens

- 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts

Directions

1. Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.

2. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.

3. Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.

Nutrition info:

Per serving: Calories 960; Fat 56 g (Sat. 20 g; Mono. 30 g; Poly. 18 g); Cholesterol 125 mg; Sodium 2,114 mg; Carbohydrate 73 g; Fiber 5 g; Protein 44 g

[recipe as seen on: foodnetwork.com]

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Egg, Ham and Spinach Pizza

Lunch and dinner doesn't have to be bored! Or even breakfast! Yes a breakfast pizza will cheer any day in your family lifestyle, try the Egg, Ham and Spinach Pizza for an time of the day: breakfast, lunch or dinner. 

Preparation time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Ingredients

- 1 store-bought baked thin-crust pizza shell, preferably whole-wheat, such as Boboli

- 4 cups (about 4 ounces) baby spinach leaves, thinly sliced

- 2 teaspoons olive oil

- 3 ounces prosciutto di Parma, thinly sliced

- 1/2 cup grated Parmesan (1 1/2 ounces)

- 3 cloves thinly sliced garlic

- 4 eggs

How to Cook it:

1. Preheat oven to 450 degrees F. Place the pizza shell on a cookie sheet. Scatter spinach all over crust. Drizzle with oil. Evenly distribute prosciutto, Parmesan and garlic on top of spinach. Crack eggs onto pizza, roughly positioning 1 yolk on each pizza quarter. 

2.Bake for 12-15 minutes, until spinach is wilted and egg whites are just fully cooked. Cut into 4 large slices. Serve and enjoy!

Nutrition info: Calories 385; Total Fat 16 g; (Sat Fat 6 g, Mono Fat 5.5 g, Poly Fat 1 g) ; Protein 25 g; Carb 39 g; Fiber 7 g; Cholesterol 240 mg; Sodium 1190 mg

[recipe & video courtesy of: food network]

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The Ultimate Lady's Cheesy Mac and Cheese

Mac and Cheese have never been so delicious! Prepare this for lunch or dinner and enjoy a mouth-blast mac n cheese with cheddar, swiss and jack cheese. It's the ultimate!

Ingredients
- 2 cups dried elbow macaroni (4 cups cooked)
- 1/3 cup grated Cheddar
- 1/3 cup grated Swiss
- 1/3 cup grated Jack
- 1/3 cup grated colby
- 1/3 cup grated Muenster
- 1/3 cup grated Gouda
- 4 tablespoons butter, cut into pieces
- 3 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup milk
- Nonstick spray

Directions
1. Preheat oven to 350 degrees F.

2. In a large pot, bring water to boil. Season water with salt and cook macaroni until al dente, about 10 minutes. Drain pasta and place in a large bowl and while pasta is still hot add all the cheese. In a separate medium bowl, using a whisk, combine the sour cream, butter, eggs, salt, pepper, and milk and add to the macaroni mixture. Spray casserole dish with nonstick and pour macaroni mixture into the dish. Bake for 30 to 45 minutes or until golden brown. Top with additional cheese, if desired.

[recipe & photo credit belongs to: food network]

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Spinach and Cheese Cannelloni with Roasted Tomato Sauce

Photography by Ben Dearnley

Dinner is perfect for everyone! is healthy and delicious. You'll fall in love with Spinach and Cheese Cannelloni with Roasted Tomato Sauce with only 250 calories per cannelloni.

Ingredients:

Sauce

2 pounds (908g) small vine-ripened tomatoes

1 small fennel bulb, coarsely chopped

1 medium yellow onion, coarsely chopped

1 red bell pepper, coarsely chopped

4 cloves garlic, halved

2 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

Salt and freshly ground black pepper

1 can crushed tomatoes (19oz/540 ml)

2 cups vegetable broth

1 1/2 teaspoons dried Italian seasoning

1/8 teaspoon crushed red pepper flakes

8 whole basil leaves (medium sized), chopped

Filling

2 cups part-skim (5%) ricotta cheese

1 cup 2% cottage cheese (mash with fork)

1/2 cup packed freshly grated Parmesan cheese

1/2 package frozen spinach, thawed, squeezed dry and finely chopped

1 egg

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/8 teaspoon freshly ground black pepper

pinch nutmeg

5 sheets fresh whole-grain lasagna noodles (see tip below)

1/2 cup packed freshly grated Parmesan cheese

Directions

Sauce

1. To make sauce, halve or quarter the tomatoes, depending on their size. Place tomatoes, fennel, onions, red pepper, and garlic on a large rimmed baking sheet. Drizzle with olive oil and balsamic vinegar, then sprinkle with some salt and freshly ground black pepper. Mix well using your hands. Roast vegetables at 450 degrees F for 45 minutes on middle oven rack. Remove vegetables from oven and let cool slightly. At this time, you can remove and discard any loose tomato skins.

2. Transfer vegetables to a large pot. Add crushed tomatoes, vegetable broth, Italian seasoning, and crushed red pepper flakes. Simmer sauce over low heat, covered, for 15 minutes, stirring occasionally.

Purée sauce using immersion blender (or carefully transfer to a food processor or regular blender to purée). Stir in basil leaves. Taste and add salt and pepper if needed.

Filling

1. While vegetables for the sauce are roasting, prepare filling. Combine all filling ingredients in a medium bowl. Cover and refrigerate until ready to use.

2. Reduce oven heat to 375 degrees F. Spray a large baking pan (at least 9 x 13-inch) with cooking spray. Coat bottom of baking pan with sauce (about 1 cup should do it). Cut uncooked lasagna noodles in half cross-wise. Working one at a time, place about 1/4 cup to 1/2 cup filling in the centre of noodle. Roll up tightly to enclose filling. Place seam-side down in pan. Repeat with remaining noodles and filling. Cover cannelloni with sauce (you will not use all of the sauce; freeze the leftover sauce to use for a busy weeknight pasta dish!). Sprinkle with Parmesan. Cover with foil and bake for 30 minutes. Uncover and bake an additional 5 minutes. Let stand for 5 minutes before serving (they're hot!).

Tip: Packages of fresh, whole wheat or whole grain lasagna sheets can be found near the deli in most grocery stores, where you would buy ravioli or tortellini.

[original recipe: foodnetwork.ca]

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