Roasted Duck Risotto

It's my day off and tonight I wanted to make something special for dinner. My husband has been working every day for the last couple of weeks as a result of a new job. He's been doing great as a newly licensed leasing agent and I'm so proud of what he's done in such little time. To celebrate a few recent successes, I made the following for dinner...

Roasted Duck Risotto
original Joelen recipe

1 tablespoon cooking oil
1/2 cup chopped onion
2-3 cloves garlic, minced
1 1/2 cups arborio rice
salt and freshly-ground black pepper to taste
1 tablespoon italian seasoning
1/2 cup dry white wine
5 1/2 cups homemade duck stock, warmed
1/2 cup frozen spring peas
1/2 cup grated Parmesan cheese, plus more for serving

In a large pot, heat the olive oil over moderate heat. Add the onions and garlic. Cook until softened. Add the arborio rice and stir until it begins to toast slightly.

Add the wine and the 1/2 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed.

Add about 1/2 cup of the warm stock and italian seasoning and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The broth that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all the liquid, or you may need more broth or some water.

Stir in the frozen peas and the Parmesan and heat through. Serve the risotto with additional Parmesan.

To make my duck stock, I took all the bones and carcass of a roasted duck...
... and boiled it with whole garlic cloves, chopped onion, poultry seasoning and water for a few hours until a rich, deep stock has come together. I then strained the pot from all the big pieces and remove any remaining meat from the bones which I added into the strained stock. What you have after it's all said in done is a flavorful duck stock with delicious bits of duck, perfect for risotto!

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Whole Wheat Ricotta Gnocchi

If you're looking to make pasta from scratch but you don't have a pasta machine or even a stand mixer, I've got a recipe for you! Gnocchi is a type of pasta normally made with potatoes but thanks to my friend Allie, she shared with me a recent recipe for gnocchi from Gourmet.com. This gnocchi recipe highlights ricotta cheese as a major component and even better is that the gnocchi is much lighter than the traditional potato version. From the original recipe, I only adapted the flour by using whole wheat flour instead of all purpose.

Whole Wheat Riccota Gnocchi
recipe adapted from Gourmet.com

2 cups (16 oz) whole-milk ricotta
2 large eggs, lightly beaten
1 1/2 cups grated Parmigiano-Reggiano (3 oz), divided
1/4 teaspoon grated nutmeg
1 1/4 cups whole wheat flour
water for boiling

Stir together ricotta, eggs, 1 cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper.

Add flour, stirring to form a soft, wet dough.

Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Run each piece over the back side tines of a fork to create grooves. Put in 1 layer on a lightly floured parchment-lined baking sheet.

Cook gnocchi in 2 batches in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 3 to 4 minutes per batch. Lift out with a slotted spoon and drain in colander.

To serve this gnocchi, I tossed it with a light marinara sauce and garnished with fresh basil.


I'm also submitting this to the special Presto Pasta Night 100! hosted by Ruth of Once Upon a Feast. Be sure to check out the round up at the end of the week!

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Fresh Tomato & Basil Pasta Toss

Tonight was a meatless meal that was quick and easy to prepare. I liked how refreshing this pasta dish was, especially paired with a nice light green salad. You could easily add grilled chicken to this dish for a more filling meal and/or substitute with whole wheat pasta for more whole grains.

Fresh Tomato & Basil Pasta Toss
serves 2

3 cups cooked penne pasta
3 large roma tomatoes, diced
1 tablespoon good quality extra virgin olive oil
1-2 cloved minced garlic
1 tablespoon balsamic vinegar
salt & black pepper to taste
2-4 basil leaves, chiffonade
1-2 tablespoons grated Parmesan cheese (optional)


- In a large bowl, place the hot cooked pasta.
- Add the remaining ingredients and toss.
- Plate the pasta in your serving dish and garnish with basil.
- Sprinkle with grated parmesan cheese. (optional)

Weight Watchers Points Value = 6.5 points per serving

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Foodie Films: Big Night Italian Round Up!

This month's Foodie Films blogging event was all about Italian inspired dishes in honor of the movie, Big Night. If you haven't watched the movie, I highly recommend you do and enjoy it with some great Italian food. It's a funny movie with a lot of references to food and running a restaurant - perfect for any foodie! I hosted a potluck Italian luncheon with friends before we watched the movie together and you can read all about it here.


So what Italian dishes have been cooking in the kitchen of fellow bloggers? Check out these blogs to get their delicious recipes! Thanks to all those that participated in the Foodie Films blogging event this month. I encourage you to join in the fun in February where we're featuring French fare and fondue as we watch the movie, Chocolat!

Chris of Mele Cotte
from Georgia
Vegetable Pizzettes
I'm on a veggie kick and Chris's recipe for Vegetable Pizzettes looks delicious! The individual servings are great for those with small families or single folks and the toppings are a great combination of flavors. Check out Chris' blog for details and the recipe!

Lisa from Lime in the Coconut
from Maryland
Winter Minestrone Soup
With the winter weather among us, a hearty bowl of soup just hits the spot! Lisa shares with us a recipe for Winter Minestrone Soup which looks hearty and flavorful - perfect for the winter! Check out Lisa's blog for the recipe and more pics of her adorable serving bowl!

Sarina of TriniGourmet
from Trinidad
Chicken Cacciatore
A traditional dish of Chicken Cacciatore is shared by Sarina for this event. One thing I really liked about her dish is the substitution she made for the flour called for in the recipe. Curious of what Sarina used? Check out her blog to find out and get the recipe while you're there!

Laurie of Mediterranean Cooking in Alaska
from Alaska
Bagna Cauda
Laurie joins us from Alaska to share 2 versions of Bagna Cauda. Bagna Cauda is a specialty of Italy's Piedmont Region, which combines oil with anchovies and garlic to make a hot dip for vegetables and bread. Check out Laurie's blog for details and how she prepares them in 2 different ways!

Melissa of Kitchen Canister
from New Jersey
Panko Crusted Chicken Parmesan
One of the best parts of Chicken Parmesan is the crunchy coating of the chicken. Melissa shares her recipe using panko breadcrumbs to get this fabulous texture. Check out Melissa's blog for the recipe to give this version a try!

Amy of Tart Reform
from Washington D.C.
Baked Pesto Chicken
Amy joins us to share a recipe for Baked Pesto Chicken. I don't know about you, but i love pesto and it's delicious with chicken! I think the best part of the recipe is that it only calls for 4 ingredients. Curious of what they are? Amy's blog will have it all outlined for you with some great pics too. Click on her blog to check it out!

Karen of Loves To Eat
from Florida
Shrimp Fra Diavolo
Karen is pretty lucky to live where seafood is pretty abundant. It came as no surprise that she would showcase shrimp in her dish for this blogging event! She shares with us a recipe for Shrimp Fra Diavolo. The dish tends to have a nice kick of spicy heat paired with the sweetness of tomato sauce. Check out Karen's blog for the recipe!

Emma of Gustoso
from Australia
Spinach Risotto
One comforting dish I enjoy is risotto. As you may know, rice is a weakness of mine in any dish and risotto is one that allows some versatility too. Emma shares with us a recipe for Spinach Risotto that adds a nice burst of color with red bell peppers! Check out Emma's recipe on her blog for details on how she creates this dish!

Jessica of Cooking Up Memories
from Wisconsin
Caprese Salad Bites
One of my favorite salads is Caprese Salad... and Jessica has shared with us a recipe that makes this salad easier to eat! She puts the salad on a stick which is a great idea for appetizers or a simple snack. Check out Jessica's blog for the recipe!

Supriya of Ode2Food
from Massachusetts
Supriya has submitted 4 delicious Italian inspired recipes to the event! Each of them look delicious and can easily be made together for a nice Italian feast! Check out Supriya's blog for the following recipes!
Green Peppers & Orzo with Garlic Brown Butter Sauce
Gemelli with Roasted Red Peppers & Garbanzos Penne Bruschetta Garbanzo Bean Soup

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The Big Night Timpano!

For my Foodie Film event where we watched the movie, Big Night, I wanted to highlight Italian cuisine. One of the signature dishes of the movie is a Timpano. A Timpano is an Italian baked pasta dish en croute. The name comes from the Italian word for eardrum or drum... but in relation to the movie, the name is given due to the vessel in which the pasta dish is baked in. A wash bin as large as a drum was used.

Rather than using a wash bin, I looked through my kitchen to see what I had that could accomplish the end result I was hoping for... and it lead me to my deep stoneware baker. You could easily bake the timpano in dutch oven or even an ovenproof wok!

After reviewing various recipes online for Timpano, I adapted the recipe from a book I checked out from the library, Cucina & Famiglia: Two Italian Families Share Their Stores, Recipes & Traditions. I also added a bechamel sauce since this dish reminded me of lasagna and I liked the creaminess the bechamel added to lasagnas I made.

Timpano
(baked lasagna en croute)
adapted recipe as stated above
serves 10-12

For the dough:
4 cups all-purpose flour
4 large eggs
1 teaspoon kosher salt
3 tablespoons olive oil
1/2 cup water


To prepare the pan:
Butter
Olive oil

For the filling:
1 cup pepperoni slices
2 cups shredded mozzarella or shredded Italian cheese blend
2 cups meatballs, sliced in half
2 cups bechamel sauce
2 cups bolognese sauce (meat-based tomato sauce)
1 pound penne pasta, cooked
2 tablespoons olive oil
1 cup finely grated pecorino Romano cheese



To make the dough, place the flour, eggs, salt and olive oil in a stand mixer fitted with the dough hook. Add 3 tablespoons of water and process. Add more water, 1 tablespoon at a time, until the mixture comes together and forms a ball. Turn the dough out onto a lightly floured work surface and knead to make sure it is well mixed. Set aside to rest for 5 minutes.
Flatten the dough out on a lightly floured work surface. Dust the top of the dough with flour and roll it out, dusting with flour and flipping the dough over from time to time, until it is about 1/16 inch thick and is the desired diameter.
Generously grease the timpano baking pan (a 6-quart container) with butter and olive oil. Fold the dough in half and then in half again, to form a triangle, and place it in the pan. Open the dough and arrange it in the pan, gently pressing it against the bottom and the sides, draping the extra dough over the sides. Set aside.
Preheat the oven to 350 degrees Fahrenheit.
To prepare the filling, have the pepperoni, mozzarella, meatballs, and bolognese at room temperature. Toss the drained pasta with the olive oil and bechamel sauce. Place half of the pasta on the bottom of the timpano.

Top with half of the pepperoni, half of the meatballs, and 1/2 of the mozzarella.
Pour 2 cups of the bolognese over these ingredients.

Top with the remaining pasta. Top that with the remaining pepperoni, remaining meatballs, and half of the remaining mozzarella cheese.

Pour 2 cups of the bolognese over these ingredients. Fold the pasta dough over the filling to seal completely. Trim away and discard any double layers of dough.

Bake uncovered until lightly browned, about 1 hour. After 1 hour, cover with aluminum foil and continue baking until the timpano is cooked through and the dough is golden brown (the internal temperature will be 120 degrees F), about 30 minutes.

Remove from the oven and allow to rest for 30 minutes or more. The baked timpano should not adhere to the pan. If any part is still attached, carefully detach with a knife. Grasp the pan firmly and invert the timpano onto a serving platter.

Remove the pan and allow the timpano to cool for 20 minutes. Using a long, sharp knife slice the timpano as you would a pie into individual portions.
I've submitted this recipe/post to Anna's Cool Finds blogging event, Taste of Terroir. This event highlights unique foods and because this timpano is a dish that's served rarely in italian restaurants, I felt it should be highlighted. It certainly was the show stopper of my luncheon and I encourage others to give it a try! Check out Anna's blog for the upcoming round up!

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Susan's Special Spaghetti

Susan is an amazing cook who brought her special spaghetti to our Foodie Films event. What's an Italian luncheon without spaghetti?! Although I'm still awaiting her closely guarded recipe, I had to share a picture and a preview of what her recipe includes.


Her sauce is what made the spaghetti awesome. Believe it or not, she used sake, capers, some jalepenoes, a little bit of this and a little bit of that. Who knew all these ingredients could be combined and result in an unforgettable sauce with spaghetti?!

Susan, if you're reading this... I'm not going to stop pestering you until you give up the recipe! :)

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Bruschetta with Tomato & Mozzarella

Ruby came to my Foodie Film event where she prepared a Giada De Laurentiis recipe for Bruschetta with Tomato & Mozzarella. I especially loved the bits of mozzarella mixed in with the tomatoes. It's a great appetizer or snack to pair with Italian fare or even on its own!

Bruschetta with Tomato & Mozzarella
recipe from Giada De Laurentiis

1 (32-ounce) can whole tomatoes, drained
1 cup fresh basil leaves, washed and spun dry
4 tablespoons extra-virgin olive oil
6 cloves garlic, peeled
Kosher salt and freshly ground black pepper
2 large French baquettes, sliced 1-inch thick (about 36 slices)
1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick

Preheat oven to 375 degrees F.

In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.

On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.

Place bruschetta on decorative platter and garnish with basil leaves.

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Bruschetta with Tomato & Basil

Marla was appointed to make bruschetta by Kevin and she did a fabulous job! Her recipe came from Simply Recipes and was refreshing and colorful. I could make a meal out of bruschetta alone... especially if I had a bottle of wine to wash it down with!

Bruschetta with Tomato & Basil
recipe from Simply Recipes

6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
2 cloves garlic, minced
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, chopped.
Salt and freshly ground black pepper to taste
1 baguette French bread or similar Italian bread
1/4 cup olive oil

Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.

Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.

While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.

Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.

Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

Makes 24 small slices. Serves 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage cheese on the side.)

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Basic Risotto

John is a dear friend who has a passion for cooking as I do. He prepared the following risotto for our Foodie Films Italian luncheon. The recipe comes from Cook's Illustrated and it came out perfectly! You can adapt this recipe by adding your choice of vegetables and other add ins.

Basic Risotto
recipe adapted from Cook's Illustrated

3 tablespoons olive oil
1 medium onion, peels & sliced
2-4 ounces pancetta
2 cups arborio rice, or medium grain rice
salt
1 can low sodium chicken broth, combined with 3 cups of water
1/2 cup dry white wine
1/2 cup grated parmesan cheese or grated Asiago, plus extra for passing

Heat oil in a heavy pot, 10 to 12 inches in diameter. Add onions and ham; sauté, stirring occastionally, until onions soften, 3 to 5 minutes.

Stir in rice and 1 teaspoon salt or to taste. Add 3 cups of the broth/water mixture and bring to a boil, stirring occasionally. Reduce heat to simmer and cook, stirring occasionally, until pan bottom is dry when rice is pulled back with spoon, 8 to 10 minutes.

Add wine, stirring frequently until absorbed. Then add 1/2 cup of the broth/water mixture at a time, stirring constantly until each addition is absorbed; cook until rice is creamy but still somewhat firm in center (add more water in 1/2 cup increments if broth/water mixture runs out), 10 to 12 minutes longer.

Stir in cheese. Serve on a wide platter or individual plates with additional cheese passed separately.

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Chicken Veggie Alfredo Lasagna

Quite a few fellow bloggers have been making lasagnas recently and having a hodge podge of random ingredients on hand, I figured I'd jump the bandwagon and use up the miscellaneous amounts of items in my fridge. I didn't have any tomato/pasta sauce on hand (which is a reminder for me to make a big batch soon!) so I searched online for a quick alfredo sauce to use up the cream I had. I came across This Recipe from AllRecipes.com to use as a guide and made my adaptations outlined below (and this is not a figure friendly dish as written!):

Quick & Easy Alfredo Sauce
adapted from Allrecipes.com

1 stick butter
10 oz cream cheese (1 brick + 2 oz cream cheese)
1 tablespoon garlic salt (I used The Spice house brand)
1/2 cup heavy cream
1-2 tablespoons fresh chopped parsley
1-2 tablespoons fresh chopped basil

In a saucepan, melt butter.
Add cream cheese and whisk to melt until smooth.
Add garlic salt and stir in heavy cream.
Allow to boil for 1-2 minutes until heated through.
Stir in fresh herbs and toss with pasta.... or use in a lasagna as I did below:

Chicken Veggie Alfredo Lasagna
original Joelen recipe
(to use up random ingredients on hand)

1 cooked chicken breast, sliced
1 small yellow squash, halved lengthwise and sliced into half moons
1 small zucchini, halved lengthwise and sliced into half moons
1 cup sliced white button mushrooms
1 cup shredded colby jack cheese
1 cup shredded mozzarella cheese
9 lasagna pasta sheets (dry)

- Preheat oven to 350 degrees.
- In a baking dish, spread 1-2 tablespoons of prepared alfredo sauce.
- Place a layer of 3 dry lasagna pasta sheets.
- Top with half of the chicken, squash, zucchini and mushrooms.
- Sprinkle with half of the cheeses.
- Place another layer of 3 dry lasagna pasta sheets.
- Spread enough prepared alfredo sauce over pasta sheets to cover.
- Top with remaining chicken, squash, zucchini and mushrooms.
- Sprinkle with half of the remaining cheeses.
- Place top layer of 3 dry lasagna pasta sheets.
- Spread enough prepared alfredo sauce over pasta sheets to cover.
- Sprinkle with remaining cheeses.
- Bake in preheated oven for 45-50 minutes until pasta is cooked and cheese is golden brown & bubbly.

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Baked Parmesan & Romano Wings

Baked Parmesan & Romano Wings platter

served with marinara sauce

5 lbs chicken drummettes

salt & pepper to taste
garlic powder
onion powder
1 stick butter, melted
1/2 cup grated parmesan cheese
1/2 cup grated romano cheese

Preheat oven to 375.
Line a baking sheet with foil.
Place chicken wings on baking sheet in a single layer.
Sprinkle with salt, pepper, garlic powder, & onion powder - toss to coat.
Bake in preheated oven for 30 minutes.
Remove chicken from oven after 30 minutes and set aside. Do not turn oven off!
In a large bowl, add melted butter and cheeses; stir to combine.
Add chicken and pan juices to butter/hot sauce mixture and toss to coat.
Clean baking sheet and line with new sheet of foil.
Place coated chicken on baking sheet and bake in hot oven for 10 minutes.**
To serve, plate on serving platter. Spoon on an remaining juices/sauce from the baking pan over the chicken wings.
To accompany the wings, serve with marinara sauce.

** To make ahead, prepare as directed above, until the second baking. You can make this in advance and keep warm in a 250 degree oven an hour prior to serving in place of baking the second time for 10 minutes.

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Penne w/Saffron, Tomatoes & Herbs

The following recipe was prepared during my International Chefs Dinner. You can read about it and check out the other recipes that were made for the event HERE.

Penne w/Saffron, Tomatoes & Herbs

shared at the event by Shirley

recipe courtesy of Massimo Buttura

1 pound cherry tomatoes, halved

1/4 cup chopped pitted black olives, such as Gaeta (2 ounces)
2 tablespoons salted capers—soaked briefly, rinsed and coarsely chopped
2 anchovy fillets, mashed
1 celery rib, finely chopped
1 scallion, finely chopped
1 teaspoon minced thyme
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup chopped basil
1/4 cup chopped cilantro
2 tablespoons minced chives
Salt and freshly ground pepper
8 asparagus (about 1/2 pound), cut on the diagonal into 1-inch lengths
4 slices lean bacon (3 ounces), cut crosswise into 1/4-inch matchsticks
1 cup dry white wine
4 quarts vegetable stock
1/4 teaspoon saffron threads
1 1/2 pounds linguine

In a large, shallow serving bowl, combine the tomatoes with the olives, capers, anchovies, celery, scallion and thyme. Add 1 tablespoon of olive oil and half of the basil, cilantro and chives and season with salt and pepper. Cover and set aside for up to 2 hours.

In a large skillet of boiling salted water, cook the asparagus until almost tender, about 1 minute. Drain and refresh in cold water.

In the same skillet, cook the bacon over moderate heat until crisp, about 4 minutes. Add the wine and boil over high heat for 3 minutes. Stir in the asparagus and the remaining 1/4 cup of olive oil and remove from the heat.

In a large pot, bring the vegetable stock to a boil with the saffron. Cover and simmer over low heat for 5 minutes. Salt the stock generously and return to a boil over high heat. Add the linguine and cook, stirring, until al dente. Drain the linguine and add it to the bowl with the tomatoes. Add the asparagus mixture, season with salt and pepper and toss well. Sprinkle the linguine with the remaining half of the basil, cilantro and chives and serve at once.

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Toasted Spaghetti with Clams

The following recipe was prepared during my International Chefs Dinner. You can read about it and check out the other recipes that were made for the event HERE.

Toasted Spaghetti with Clams

shared at the event by Robert

recipe courtesy of Ferran Adria

3 tablespoons extra-virgin olive oil

3/4 pound spaghetti, broken into 2-inch lengths
2 garlic cloves, minced
Crushed red pepper
3 cups bottled clam broth
1 cup water
3 dozen littleneck clams, rinsed
1/4 cup minced flat-leaf parsley

In a large deep skillet, heat the olive oil until shimmering. Add the spaghetti and cook over moderate heat, stirring constantly, until golden, about 3 minutes. Add the garlic and a large pinch of crushed red pepper and cook until fragrant, about 1 minute. Add the clam broth and water and bring to a boil. Cover tightly and cook over moderate heat until the pasta is barely al dente, about 8 minutes. Nestle the clams into the pasta, cover and cook until the pasta is al dente and the clams open, about 7 minutes. Add a few tablespoons of water if the pasta is too dry. Stir in the parsley and serve.

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WW: Eggplant Rollatini with Tomato Basil Sauce

For dinner tonight, I had a special guest over... my 6 year old nephew. To keep things healthy yet kid friendly, I made something similar to a lasagna (a favorite of my nephew's) - Eggplant Rollatini. Little did he know that it was completely vegetarian! I served this with a baked bone-in chicken breast, seasoned with italian seasoning. Thankfully it was a hit and he enjoyed it... so did the rest of the family.

*Tip: You could make this in advance and is freezeable too, just like a traditional lasagna!

Eggplant Rollatini with Tomato Basil Sauce
courtesy of Weight Watchers Best Eats cookbook

1 medium eggplant, unpeeled, cut lengthwise into 8 (1/4 inch slices)
1 teaspoon olive oil
3 garlic cloves, chopped
2 cup canned crushed tomatoes
4 tablespoons chopped fresh basil
1 small zucchini, diced
1/4 cup minced onion
1/2 cup part skim ricotta cheese
1/2 cup chopped fresh parsley
1 large egg
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper

Preheat the oven to 450F degrees. Spray a large rimmed baking sheet with nonstick spray. Arrange the eggplant on the baking sheet in one layer and spray lightly with nonstick spray. Bake until browned, about 10 minutes on each side. Reduce the oven temperature to 400F degrees.

To make the sauce, heat the oil in a medium saucepan over medium hat. Add 2 cloves of the garlic and cook, stirring occassionall, until fragrant. about 30 seconds. Add the tomatoes and 2 tablespoons of the basil; bring to a simmer. Cook until thickened, 10 minutes.

To make the filling, spray a large nonstick skillet with nonstick spray and place over medium-high heat. Add the zucchini, onion, and remaining 1 garlic clove; cook until the vegetables are softened, 5 minutes. Transfer to a medium bowl; allow to cool slightly. Stire in the ricotta, parsley, egg, remaining tablespoons basil, 2 tablespoons of the Parmesan, the salt and pepper.

To assemble the rollatini, spray a 1 1/2 quart baking dish with nonstick spray. Spread 3 tablespoons of sauce in the dish. Place 2 tablespoons of the filling at one end of each eggplant slice. Beginning at the filled end, roll up the eggplant slices and place, seam side down, ina single layer in the baking dish. Spoon the remaining sauce over the rollatinil sprinkle with the remaining 1 tablespoon Parmesan. Bake until heated through completely, about 25 minutes.

Serves 4
Serving size: 2 rollatini
WW Points value: 3 Points

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Chicken Florentine

The following recipe was made for my Food Network Chefs Dinner. You can read about it and get other recipes made for the event HERE.

Chicken Florentine
shared at the event by Teresa
(a Paula Deen recipe, found HERE)

2 (10-ounce) packages frozen chopped spinach
6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cup grated sharp Cheddar
2 tablespoons fresh lemon juice
1 teaspoon curry powder
Salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter

Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.

Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.

Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly.

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