A Tuscan Cookbook Tuscan Recipes For True Tuscan Italian Cooking, 2nd Edition

A Tuscan
Cookbook
Tuscan Recipes for True Tuscan
Italian Cooking
(2nd Edition)
By
BookSumo Press
All rights reserved
Published by
http://www.booksumo.com
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Table of Contents 54 . . . . . . . Cheesy Chicken Cream Pasta
55 . . . . . . . Chunky Spinach Bean Soup
58 . . . . . . . Famous Zuppa Toscana
7 . . . . . . . . Rosemary Pasta Shells Soup
59 . . . . . . . Mustard Sausage Soup
10 . . . . . . . Beef Sausage Zuppa
60 . . . . . . . Sunny Hot Spaghetti
11 . . . . . . . Cheesy Aborio Rice
61 . . . . . . . Cannellini Sausage Pie
12 . . . . . . . Cannellini Chicken Casserole
62 . . . . . . . Zesty Chicken Roast
13 . . . . . . . Sweet and Spicy Ragu
63 . . . . . . . Parmesan Beef Cakes
16 . . . . . . . Cannellini Chicken Casserole
64 . . . . . . . Nutty Vanilla Biscuits
17 . . . . . . . Sweet and Spicy Ragu
65 . . . . . . . Tomato Cream Dip
18 . . . . . . . Creamy Artichoke Dip
68 . . . . . . . Saucy Beef Skillet
19 . . . . . . . Bell Swiss Chicken Soup
69 . . . . . . . Sunny Ranch Chicken Soup
22 . . . . . . . Cannellini Salad
70 . . . . . . . Milanese Torta
23 . . . . . . . Italian Sausage Ragu Sandwiches
71 . . . . . . . Puttanesca: (Southern Italian Style)
24 . . . . . . . Bell Pasta Soup
72 . . . . . . . Italian Style Cod
25 . . . . . . . Fontina Potato Casserole
73 . . . . . . . Clams Toscano
28 . . . . . . . Italian Chicken Mushroom Casserole
74 . . . . . . . Romano Roughy
29 . . . . . . . Cream Cheese Chicken Roulade
75 . . . . . . . Classical Penne Pasta
30 . . . . . . . Southern Italian Peasant Potatoes
78 . . . . . . . Parmesan Orzo
31 . . . . . . . Hearty Provence Soup
79 . . . . . . . Southern Italian Garden Skillet
34 . . . . . . . Grilled Italian Panini
80 . . . . . . . Pasta Rustica
35 . . . . . . . Cannellini Veggies Soup
81 . . . . . . . Plum Tomato and Olive Filets
36 . . . . . . . Bean Feta Stew
37 . . . . . . . Zesty Rosemary Steak
40 . . . . . . . Smoked Sundried Tomato Soup
41 . . . . . . . Zesty Rosemary Steak
42 . . . . . . . Crusted Catfish Fillets
43 . . . . . . . Chicken Kale Skillet
46 . . . . . . . Homey Potato Casserole
47 . . . . . . . Crimini Pasta Bake
48 . . . . . . . Toscano Chicken Stew
49 . . . . . . . Romano Rigatoni Casserole
52 . . . . . . . Asiago Tuna Spread
53 . . . . . . . Lemon Steak with Parmesan Salad
Rosemary Prep Time: 15 mins
Pasta Shells Soup Total Time: 25 mins
Servings per Recipe: 4

Calories 218.4
Fat 3.3 g
Cholesterol 0 mg
Sodium 726.3 mg
Carbohydrates 37.9 g
Protein 12 g
Ingredients
2 tsps olive oil or other)
1 garlic clove, finely minced 1⁄2 C. whole wheat pasta shells or 1⁄2 C. shell
1 shallot, finely diced pasta
3 -4 C. fat free chicken broth or 3 -4 C. 1 tsp rosemary
vegetable stock 3 C. Baby Spinach, cleaned and trimmed
1 (14 1/2 oz) can diced tomatoes 1⁄8 tsp black pepper
1 (14 1/2 oz) can white beans (cannellini 1 dash crushed red pepper flakes
Directions
1. Place a large saucepan on medium heat. Heat the oil in it. Add the garlic and shallot then
cook them for 4 min.
2. Stir in the broth, tomatoes, beans and rosemary, black and red pepper. Cook them until
they start boiling. Stir in the pasta and simmer the soup for 12 min.
3. Stir in the spinach and simmer the soup until it wilts. Serve the soup warm.
4. Enjoy.
Rosemary Pasta Shells Soup 7

BEEF
Sausage Zuppa
Prep Time: 20 mins
Total Time: 50 mins

Calories 558
Fat 25.2 g
Carbohydrates 57.4g
Protein 26.4 g
Cholesterol 56 mg
Sodium 1745 mg
Ingredients
6 C. chicken broth 1/4 C. evaporated milk
1 onion, chopped salt to taste
3 (3.5 oz) links spicy beef sausage ground black pepper to taste
3 large potatoes, cubed
1 bunch fresh spinach, washed and
chopped
Directions
1. Place a large pan on medium and heat and cook the sausages in it for 4 min. Add the
onion and cook them for 5 min.
2. Place a soup pot on medium heat. Transfer the sausage mix to it. Stir in the broth with
potato. Cook them until they start boiling. Keep a rolling boil until the potato is done.
3. Stir in the spinach and boil the soup until it wilts. Turn off the heat. Add the milk with salt
and pepper. Serve the soup warm.
4. Enjoy.
10 Beef Sausage Zuppa

Cheesy Prep Time: 15 mins
Aborio Rice Total Time: 40 mins

Calories 272 kcal
Fat 8.1 g
Carbohydrates 41.2g
Protein 7.2 g
Cholesterol 7 mg
Sodium 764 mg
Ingredients
2 tbsps olive oil
1 large onion, minced
1 C. uncooked Arborio rice
1 (32 oz) carton Swanson(R) Tuscan
Chicken Flavor Infused Broth, heated
1/2 C. grated Parmesan cheese
Directions
1. Place a large saucepan on medium heat. Add the oil and heat it. Cook the onion in it for 3
min.
2. Add the rice with 1/2 C. of broth. Cook it until it absorbs all the liquid. Stir in another 1/2
C. of broth and cook it again until the rice absorbs it. Repeat the process for the remaining
broth.
3. Stir in the cheese until it melts. Serve the risotto warm.
4. Enjoy.
Cheesy Aborio Rice 11

CANNELLINI
Chicken
Prep Time: 5 mins
Total Time: 45 mins
Casserole Servings per Recipe: 8

Calories 407 kcal
Fat 11.3 g
Carbohydrates 42.2g
Protein 32.1 g
Cholesterol 71 mg
Sodium 1292 mg
Ingredients
4 skinless, boneless chicken breast spaghetti sauce
halves
1 (4 oz) can sliced black olives, drained
1 (15 oz) can cannellini beans, rinsed
and drained
1 (26.5 oz) can roasted garlic flavored
Directions
1. Before you do anything set the oven to 400 F. Grease a large casserole dish. Place it aside.
2. Season the chicken breasts with some salt and pepper. Place them in the casserole dish.
Top them with the olives, beans and spaghetti sauce. Cover the casserole with a piece of
foil.
3. Cook the chicken casserole in the oven for 30 min in the oven. Discard the foil and cook it
for 10 min. Serve it warm.
4. Enjoy.
12 Cannellini Chicken Casserole

Sweet Prep Time: 20 mins
and Spicy Ragu Total Time: 6 h 35 mins

Calories 370 kcal
Fat 28.3 g
Carbohydrates 11.8g
Protein 14.8 g
Cholesterol 75 mg
Sodium 1226 mg
Ingredients
2 tbsps olive oil 1 (28 oz) can Italian-style diced tomatoes,
1 lb bulk sweet Italian sausage undrained
1 lb bulk hot Italian sausage 1 (28 oz) can tomato sauce
1 large red onion, diced salt to taste
2 ribs celery, diced 1 C. heavy cream
3 cloves garlic, minced
1/2 C. dry red wine
Directions
1. Place a large skillet on medium heat. Heat the oil in it. Add the sausages and cook them
for 10 min.
2. Add the onion, celery, and garlic then cook them of 8 min.
3. Grease a slow cooker. Transfer the sausage mix to it. Stir the wine into the skillet then
pour it into the pot. Stir in the diced tomatoes, tomato sauce, and salt then combine them
completely.
4. Put on the lid and cook the ragu for 5 h on low. Stir in the cream. Cook the ragu of 1 h
on low. Serve it warm.
5. Enjoy.
Sweet and Spicy Ragu 13

CANNELLINI
Chicken
Prep Time: 5 mins
Total Time: 45 mins
Casserole Servings per Recipe: 8

Calories 407 kcal
Fat 11.3 g
Carbohydrates 42.2g
Protein 32.1 g
Cholesterol 71 mg
Sodium 1292 mg
Ingredients
4 skinless, boneless chicken breast spaghetti sauce
halves
1 (4 oz) can sliced black olives, drained
1 (15 oz) can cannellini beans, rinsed
and drained
1 (26.5 oz) can roasted garlic flavored
Directions
1. Before you do anything set the oven to 400 F. Grease a large casserole dish. Place it aside.
2. Season the chicken breasts with some salt and pepper. Place them in the casserole dish.
Top them with the olives, beans and spaghetti sauce. Cover the casserole with a piece of
foil.
3. Cook the chicken casserole in the oven for 30 min in the oven. Discard the foil and cook it
for 10 min. Serve it warm.
4. Enjoy.
16 Cannellini Chicken Casserole

Sweet Prep Time: 20 mins
and Spicy Ragu Total Time: 6 h 35 mins

Calories 370 kcal
Fat 28.3 g
Carbohydrates 11.8g
Protein 14.8 g
Cholesterol 75 mg
Sodium 1226 mg
Ingredients
2 tbsps olive oil 1 (28 oz) can Italian-style diced tomatoes,
1 lb bulk sweet Italian sausage undrained
1 lb bulk hot Italian sausage 1 (28 oz) can tomato sauce
1 large red onion, diced salt to taste
2 ribs celery, diced 1 C. heavy cream
1/2 C. dry red wine
Directions
1. Place a large skillet on medium heat. Heat the oil in it. Add the sausages and cook them
for 10 min.
2. Add the onion, celery, and garlic then cook them of 8 min.
3. Grease a slow cooker. Transfer the sausage mix to it. Stir the wine into the skillet then
pour it into the pot. Stir in the diced tomatoes, tomato sauce, and salt then combine them
completely.
4. Put on the lid and cook the ragu for 5 h on low. Stir in the cream. Cook the ragu of 1 h
on low. Serve it warm.
5. Enjoy.
Sweet and Spicy Ragu 17

CREAMY
Artichoke Dip
Prep Time: 10 mins
Total Time: 8 hr

Calories 365 kcal
Fat 27.4 g
Carbohydrates 20.8g
Protein 11.4 g
Cholesterol 82 mg
Sodium 1092 mg
Ingredients
2 (8 oz) packages cream cheese, 1/3 C. chopped black olives
softened 8 green onions, chopped
2 tsps chopped garlic 3 oz sun-dried tomatoes, softened and
1 tsp salt chopped
1 (14 oz) can artichoke hearts, drained 1/4 C. chopped parsley
and chopped 1 tbsp chopped fresh chives
Directions
1. Get a large mixing bowl: Add the cream cheese, garlic and salt then combine them
completely. Stir in the olives with artichoke hearts.
2. Fold in the green onions, tomatoes, parsley and chives. Place the dip in the fridge for 2 h to
overnight. Serve it.
3. Enjoy.
18 Creamy Artichoke Dip

Bell Swiss Prep Time: 15 mins
Chicken Soup Total Time: 45 mins

Calories 109 kcal
Fat 7.4 g
Carbohydrates 4.6g
Protein 6.3 g
Cholesterol 15 mg
Sodium 1097 mg
Ingredients
1/2 lb bulk Italian turkey sausage 1 tsp garlic salt
1/2 onion, chopped 1/2 tsp Italian seasoning
1/2 red bell pepper, chopped 2 tsps grated Parmesan cheese
6 C. water
1 bunch Swiss chard, chopped
2 cubes chicken bouillon (such as
Knorr(R))
Directions
1. Place a large pot on medium heat. Cook in it the sausages for 6 min. Remove the sausages
from the pot and set them aside. Remove the grease.
2. Stir the sausages back into the pot with bell pepper and onion. Cook them for 3 min.
3. Stir in the water with Swiss chard, chicken bouillon, garlic salt, and Italian seasoning.
Adjust the heat to medium. Cook them for 20 min.
4. Garnish the soup with cheese then serve it warm.
5. Enjoy.
Bell Swiss Chicken Soup 19

CANNELLINI
Salad
Prep Time: 20 mins
Total Time: 50 mins

Calories 191 kcal
Fat 3.2 g
Carbohydrates 31.7g
Protein 10.2 g
Cholesterol 0 mg
Sodium 134 mg
Ingredients
3 lbs cooked cannellini beans, drained 2 tbsps extra-virgin olive oil
and rinsed 2 tbsps chopped fresh sage
1/2 C. chopped onion 1 tbsp lemon zest
1/2 C. chopped celery 2 cloves garlic, minced
1/2 C. chopped carrot 1/2 tsp salt
1/3 C. fresh lemon juice 1/4 tsp red pepper flakes
1/3 C. chopped fresh parsley
Directions
1. Get a large mixing bowl: Add all the ingredients and combine them completely.
2. Place it aside to combine the flavors for 35 min. Transfer it to a large pan. Cook them for
20 min on low heat while stirring often. Serve it warm.
3. Enjoy.
22 Cannellini Salad
Italian Prep Time: 15 mins
Sausage Ragu Total Time: 30 mins
Sandwiches Servings per Recipe: 4

Calories 760 kcal
Fat 28.9 g
Carbohydrates 90.3g
Protein 33.6 g
Cholesterol 61 mg
Sodium 2256 mg
Ingredients
1 lb hot beef sausage links
1 small onion, sliced
1 (10 oz) package frozen chopped spinach,
thawed and squeezed dry
1 (24 oz) jar Ragu(R) Sauce
1 (16-inch) loaf Italian bread or French
bread, cut into 4 pieces
Directions
1. Place a large skillet on medium heat. Add the sausages and cook them for 5 min. Add the
onion, spinach and mushrooms then cook them for another 5 min.
2. Add the sauce and cook them for 2 min.
3. Spoon the sausage ragu into the sandwiches buns. Serve them right away.
4. Enjoy.
Italian Sausage Ragu Sandwiches 23

BELL
Pasta Soup
Prep Time: 10 mins
Total Time: 40 mins

Calories 174 kcal
Fat 3.1 g
Carbohydrates 29g
Protein 8g
Cholesterol 0 mg
Sodium 409 mg
Ingredients
1 tbsp olive oil 2 tsps chopped fresh thyme
1 onion, chopped 1/2 C. chopped spinach
2 cloves garlic, minced 1 C. seashell pasta
1 red bell pepper, chopped ground black pepper to taste
3 C. low fat, low chicken broth
1 C. canned whole tomatoes, chopped
1 1/2 C. kidney beans, cooked
Directions
1. Place a large pot on medium heat. Heat the oil in it. Add the onion and garlic then cook
them for 5 min. Stir in the bell pepper and cook them for 3 min.
2. Stir in the broth, tomatoes and beans. Cook them until they start boiling. Lower the heat
and simmer the soup for 20 min.
3. Add the thyme, spinach and pasta. Cook the soup for 5 min. Adjust the seasoning of the
soup. Serve it warm.
4. Enjoy.
24 Bell Pasta Soup

Fontina Prep Time: 20 mins
Potato Casserole Total Time: 1 h 25 mins

Calories 426 kcal
Fat 30.4 g
Carbohydrates 29.9g
Protein 10.1 g
Cholesterol 93 mg
Sodium 635 mg
Ingredients
5 tbsps butter 2 C. milk
2 green onions, chopped 1 C. heavy whipping cream
3 cloves garlic, minced, or more to taste 1 (8 oz) container sour cream
1 1/2 tsps chopped fresh thyme 1 C. shredded fontina cheese
5 tbsps all-purpose flour 2 lbs red potatoes, thinly sliced, ends discarded
1 1/4 tsps salt 1/4 C. Italian-style panko bread crumbs, or as
1/2 tsp ground black pepper needed
Directions
1. Before you do anything set the oven to 350 F. Grease a large casserole dish.
2. Place a large saucepan on medium heat. Add the onion, garlic, and thyme then cook them
for 4 min. Add the flour, salt, and black pepper then mix them.
3. Add the milk gradually with cream while whisking all the time. Cook the mix until it
starts boiling. Cook them for 2 min on low heat. Add the cheese with sour cream and
combine them until they melt.
4. Lay half of the sliced potato in the greased casserole dish. Pour half of the onion mix on
it. Repeat the process to make another layer. Sprinkle the breadcrumbs on top. Cook it in
the oven for 1 h 12 min. Serve it warm.
5. Enjoy.
Fontina Potato Casserole 25

ITALIAN
Chicken
Prep Time: 10 mins
Total Time: 30 mins
Mushroom Servings per Recipe: 4

Calories 623 kcal
Casserole Fat
Carbohydrates 17.3g
44.5 g
Protein 30.4 g
Cholesterol 128 mg
Sodium 1738 mg
Ingredients
1/4 C. olive oil, divided water, drained
1 tsp ground black pepper 2 tsps Italian seasoning
3 skinless, boneless chicken breast 1 1/2 tsps salt
halves 1 1/2 tsps ground black pepper
1/2 onion, chopped 3/4 C. cooking white wine
1 (8 oz) package sliced fresh 4 large roma tomatoes, quartered
mushrooms 6 tbsps butter
3/4 (8 oz) can artichoke hearts in
Directions
1. Before you do anything Preheat the oven to Broiler. Place the oven rack 6 inches away
from the heat. Grease a large casserole dish.
2. Get a small mixing bowl: whisk 2 tbsps of olive oil with pepper in it. Coat the chicken
breasts with the oil mix and lay them in the casserole dish.
3. Cook the chicken in the oven for 5 min on each side.
4. Place a large skillet on medium heat. Heat 2 tbsps of oil in it. Cook in it the onion for 6
min. Stir in the mushrooms, artichoke hearts, Italian seasoning, salt, and pepper then cook
them for 6 min.
5. Add the wine and cook them for 10 min. Add the tomato and cook them for 3 min. Add
the butter and cook it until it melts.
6. Place chicken breasts warm on serving plates then top them with the tomato mix. Serve
them right away.
7. Enjoy.
28 Italian Chicken Mushroom Casserole

Cream Cheese Prep Time: 15 mins
Chicken Roulade Total Time: 50 mins

Calories 368 kcal
Fat 26 g
Carbohydrates 5.4g
Protein 28.3 g
Cholesterol 130 mg
Sodium 399 mg
Ingredients
3/4 C. whipped cream cheese 2 tbsps olive oil
1/2 C. thinly-sliced sun-dried tomatoes 1/8 tsp salt
1/2 tsp garlic powder 1/3 C. grated Parmesan cheese
1/2 tsp onion powder 4 oz chopped fresh basil
6 skinless, boneless chicken breasts - salt and pepper to taste
halved horizontally and lbed thin 1 (9.74 oz) package Idahoan Signature™ Russets
3/4 C. heavy whipping cream Mashed Potatoes
Directions
1. Before you do anything set the oven to 375 F. Grease a casserole dish.
2. Get a large mixing bowl: Add the whipped cream cheese, sun-dried tomatoes, garlic
powder, and onion powder then mix them well to make the filling.
3. Lay the chicken slices on a working surface. Spoon the filling into the chicken slices and
roll them. Place them chicken roulades then season them with some salt and pepper.
4. Place the chicken roulades in the casserole dish. Cook them in the oven for 35 min.
5. Cook the mashed potato according to the manufacturer's instructions.
6. Place a large saucepan on medium heat. Add the heavy whipping cream, olive oil, and
salt. Cook them until they start boiling while stirring all the time. Cook the mix for 4 min
until it becomes thick to make the sauce.
7. Fold in the basil with cheese. Turn off the heat.
8. Serve the chicken roulades with mashed potato and cream sauce.
9. Enjoy.
Cream Cheese Chicken Roulade 29

SOUTHERN ITALIAN
Peasant Potatoes
Prep Time: 10 mins
Total Time: 48 mins

Calories 146 kcal
Fat 7.5 g
Carbohydrates 15.9g
Protein 4.6 g
Cholesterol 8 mg
Sodium 225 mg
Ingredients
1 lb petite potatoes, quartered 3 slices prosciutto
8 white mushrooms, sliced 4 fresh basil leaves, chopped
1/4 yellow onion, diced 2 tsps chopped fresh parsley
1/2 red bell pepper, diced 2 tbsps grated Parmesan cheese
2 tbsps extra-virgin olive oil
sea salt and ground black pepper to
taste
Directions
1. Before you do anything set the oven to 450 F. Cover a baking pan with a large piece of
foil.
2. Get a large mixing bowl: Add the potatoes, mushrooms, onion, red bell pepper, garlic, olive
oil, salt, and pepper then mix them well.
3. Lay the mix on the lined up baking pan. Cook it in the oven for 16 min. Stir them then
4. Place a large skillet on medium heat. Add the prosciutto and cook it for 5 min until it
becomes crisp. Transfer it to a working surface and cut it into small dices.
5. Serve the roasted potatoes with basil, parmesan, parsley and prosciutto.
6. Enjoy.
30 Southern Italian Peasant Potatoes

Hearty Prep Time: 15 mins
Provence Soup Total Time: 40 mins

Calories 232 kcal
Fat 10.6 g
Carbohydrates 24.7g
Protein 10.7 g
Cholesterol 11 mg
Sodium 1310 mg
Ingredients
2 tbsps olive oil 1/2 C. chopped roasted red bell peppers
1 small onion, chopped 1 tsp dried basil
3 cloves garlic, chopped 1 tsp herbes de Provence
1 (15 oz) can artichoke hearts, drained and salt and ground black pepper to taste
chopped 3/4 C. nonfat half-and-half
1 (15 oz) can Italian-style diced tomatoes 1/2 C. grated Parmesan cheese
1 C. vegetable broth
Directions
1. Place a soup pot on medium heat. Heat the oil in it. Add the onion with garlic and cook
it for 5 min. Stir in the artichoke hearts, tomatoes, vegetable broth, roasted bell peppers,
basil, herbs de Provence, salt, and pepper on low heat.
2. Cook them for 20 min. Drain the artichokes, tomatoes, and roasted bell peppers.
3. Get a blender: add the artichokes, tomatoes, and roasted bell peppers then blend them
smooth. Pour the mix back into the pot with half and half.
4. Add the parmesan cheese. Serve your soup warm.
5. Enjoy.
Hearty Provence Soup 31

GRILLED
Italian Panini
Prep Time: 10 mins
Total Time: 45 mins

Calories 597 kcal
Fat 34.1 g
Carbohydrates 32.5g
Protein 36.3 g
Cholesterol 98 mg
Sodium 979 mg
Ingredients
1/2 C. KRAFT Tuscan House Italian 1/2 C. KRAFT Shredded Low-Moisture
DRESSING and Marinade, divided Part-Skim Mozzarella Cheese
2 (4 oz) boneless skinless chicken breast 2 tbsps chopped fresh basil
halves
1 red pepper, cut into strips
1 small zucchini, cut lengthwise in half,
then sliced crosswise
4 slices Italian bread
Directions
1. Place 1 tbsp of dressing aside.
2. Get a large mixing bowl: Toss in it the chicken with veggies. Place them in the fridge for 35
min.
3. Preheat the Panini grill over medium heat.
4. Remove the veggies and chicken from the marinade and discard it. Place them in the grill
and cook them for 5 min on each side.
5. Assemble the Italian bread slices with chicken, veggies, basil, cheese and dressing. Cook the
sandwiches in the grill for 2 min on each side then serve them right away.
6. Enjoy.
34 Grilled Italian Panini

Cannellini Prep Time: 15 mins
Veggies Soup Total Time: 1 hr

Calories 320 kcal
Fat 17.7 g
Carbohydrates 31.5g
Protein 10.3 g
Cholesterol 4 mg
Sodium 1137 mg
Ingredients
1/4 C. olive oil 1 (15 oz) can cannellini beans
1 large onion, sliced 1 (14 oz) can chopped tomatoes
4 carrots, chopped 1 C. chicken stock
2 stalks celery, chopped 1/4 C. pesto
4 cloves garlic, crushed salt and ground black pepper to taste
2 zucchini, sliced 1 tbsp olive oil
4 (14 oz) cans vegetable stock 1 (16 oz) bag fresh spinach
Directions
1. Heat a large stock pot on medium heat. Heat 1/4 C. of oil in it. Cook in it the onion,
carrots, celery, and garlic for 10 min. Stir in the zucchini then cook them for 5 min.
2. Add the vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pesto
then coo them until they start boiling.
3. Lower the heat and cook the soup for 40 min. Adjust the seasoning of the soup.
4. Place a large skillet on medium heat. Heat 1 tbsp of olive oil in it. Cook in it the spinach
for 5 min. Transfer the cooked spinach into serving bowls then pour the soup over them.
5. Serve your soup warm.
6. Enjoy.
Cannellini Veggies Soup 35

BEAN
Feta Stew
Prep Time: 10 mins
Total Time: 15 mins

Calories 130 kcal
Fat 3.9 g
Carbohydrates 17.8g
Protein 5.8 g
Cholesterol 7 mg
Sodium 387 mg
Ingredients
2 (15.5 oz) cans cannellini beans, 1/4 C. chopped fresh cilantro
drained
1 (14.4 oz) can petite diced tomatoes
1 tbsp extra-virgin olive oil
2 cloves garlic, chopped
1 pinch red pepper flakes, or to taste
(optional)
1/4 C. crumbled feta cheese
Directions
1. Place a large saucepan on medium heat. Stir in the beans, tomatoes, olive oil, garlic and red
pepper flakes then cook them until they start boiling.
2. Stir in the cheese with cilantro. Serve your stew warm.
3. Enjoy.
36 Bean Feta Stew

Zesty Prep Time: 20 mins
Rosemary Steak Total Time: 4 hr 40 mins

Calories 497 kcal
Fat 43.8 g
Carbohydrates 5.3g
Protein 20.8 g
Cholesterol 37 mg
Sodium 332 mg
Ingredients
1/2 C. chopped fresh rosemary fat
6 cloves garlic 1/3 C. extra virgin olive oil
1/3 C. olive oil 3 tbsps lemon juice
1/4 C. lemon juice 2 tsps lemon zest
1 tsp coarsely ground black pepper 1 tsp minced fresh rosemary
1/2 tsp red pepper flakes 1/8 tsp red pepper flakes
1/2 tsp salt 1 pinch salt
1 (1 1/2-lb) flank steak, trimmed of excess 1 sprig fresh rosemary
Directions
1. To make the marinade:
2. Get a food processor: Add 1/2 C. chopped fresh rosemary, garlic, 1/3 C. olive oil, 1/4 C.
lemon juice, black pepper, 1/2 tsp red pepper flakes, and 1/2 tsp salt then process them
until they becomes finely minced.
3. Pierce the steak several times with a fork for 15 to 20 min. Place the steak in a large zip
lock bag. Place the steak in it and pour on it the marinade.
4. Place the steak marinade for 6 h in the fridge.
5. To make the dressing:
6. Get a small mixing bowl: Whisk 1/3 C. olive oil, 3 tbsps lemon juice, lemon zest, 1 tsp
minced rosemary, 1/8 tsp red pepper flakes, and a pinch of salt. Place the dressing in the
fridge until ready to serve.
7. Before you do anything grease the grill and heat it.
8. Drain the steak from the marinade then season it with some salt and pepper. Grill the
steak for 9 min on each side while basting it with 2 tbsps of the dressing.
9. Cover the steak with a piece of foil and let it rest for 6 min. Serve it with the dressing.
10. Enjoy.
Zesty Rosemary Steak 37

SMOKED
Sundried Tomato
Prep Time: 25 mins
Total Time: 55 mins
Soup Servings per Recipe: 8

Calories 215 kcal
Fat 9.7 g
Carbohydrates 22.2g
Protein 9.9 g
Cholesterol 14 mg
Sodium 494 mg
Ingredients
2 slices turkey bacon, finely chopped 1 bunch red or white Swiss chard
1 onion, chopped 1/4 C. uncooked small pasta, such as
1 clove garlic, minced orzo or pastina
1/4 tsp freshly grated nutmeg 5 large fresh sage leaves, minced
(optional) 5 leaves fresh basil, coarsely chopped
1/8 tsp crushed red pepper flakes (optional)
(optional) 1 tbsp grated Parmesan cheese, divided
6 C. chicken broth, or more as needed (optional)
1 (15 oz) can cannellini beans, drained 1 tbsp extra-virgin olive oil, divided
and rinsed - or more to taste (optional)
2 tbsps chopped sun-dried tomatoes
2 oz Parmesan cheese rind
Directions
1. Place a large saucepan on medium heat. Add the bacon, onion, garlic, nutmeg, and red
pepper flakes then cook them for 5 min.
2. Stir in the chicken broth and cannellini beans then cook them until they start boiling. Add
the sun-dried tomatoes and the piece of Parmesan cheese rind.
3. Cook the soup on low heat for 10 min.
4. Slice the stems of the chard into 3/4 inch ling and the leaves into 1 inch wide slices. Add
the stems with pasta to the soup then cook them for 10 min on low heat.
5. Add the sliced chard leaves, sage, and basil then cook it for 5 min on low heat. Serve the
soup warm with cheese.
6. Enjoy.
40 Smoked Sundried Tomato Soup

Pecorino-Romano Prep Time: 20 mins
Soup Total Time: 50 mins

Calories 365 kcal
Fat 12 g
Carbohydrates 40.8g
Protein 20.7 g
Cholesterol 27 mg
Sodium 1338 mg
Ingredients
3/4 lb Italian chicken sausage links, rinsed
casings removed and sausages cut into 1 (15 oz) can Italian-style diced tomatoes
1/4-inch pieces 2 C. baby spinach leaves
1 onion, chopped 1/3 C. red wine
1 yellow squash, sliced 1 tsp Italian seasoning
2 cloves garlic, pressed 3 tbsps grated Pecorino-Romano cheese
1 (32 oz) carton chicken broth
2 (15 oz) cans white beans, drained and
Directions
1. Place a large pot on medium heat. Add the sausages and cook them for 8 min.
2. Remove the grease from the pot. Add the onion to the sausages and cook them for 5 min.
Stir in the garlic with squash then coo them for 1 min.
3. Add the chicken broth, white beans, and diced tomatoes, spinach, red wine, and Italian
seasoning then cook the soup until it starts simmering. Cook it for 15 min.
4. Serve the soup warm and top it with the cheese.
5. Enjoy.
Zesty Rosemary Steak 41

CRUSTED
Catfish Fillets
Prep Time: 10 mins
Total Time: 20 mins

Calories 257 kcal
Fat 18.5 g
Carbohydrates 3.2g
Protein 19.2 g
Cholesterol 78 mg
Sodium 512 mg
Ingredients
4 (4 oz) fillets catfish tomatoes, sliced thin
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
1/4 C. freshly grated Parmesan cheese
2 tbsps butter, softened
1 1/2 tbsps mayonnaise
4 roma tomatoes or sun-dried
Directions
1. Before you do anything set the oven broiler to 500 F. Grease a baking sheet with oil or
cooking spray.
2. Coat the catfish fillets with lemon juice then season them with some salt and pepper. Lay
the fish fillet on the baking sheet then cook them in the oven broiler for 7 min.
3. Get a small mixing bowl: add the mayonnaise with butter and cheese then mix them well.
4. Flip the fish fillets and top them with the mayo mix then coo them for 5 min.
5. Serve your fish fillets warm with the tomato slices.
6. Enjoy.
42 Crusted Catfish Fillets

Chicken Prep Time: 10 mins
Kale Skillet Total Time: 30 mins

Calories 355 kcal
Fat 10.1 g
Cholesterol 19.3g
Sodium 28.9 g
Carbohydrates 59 mg
Protein 164 mg
Ingredients
1 lb boneless, skinless chicken breasts, Cheddar Broccoli
sliced 1/4 C. sun-dried tomatoes, thinly sliced
2 tbsps I Can't Believe It's Not Butter!(R) Lemon wedges
Spread, divided
4 C. LIGHTLY packed chopped kale leaves
2 cloves garlic, finely chopped
1 package Knorr(R) Rice Sides(TM) -
Directions
1. Place a large skillet on medium heat. Add to it 1 tbsp of spread and cook it until it melts.
2. Season the chicken with some salt and pepper then cook it in the skillet for 5 min. Drain
it and set it aside.
3. Add the remaining spread to the skillet and cook it unit it melts. Add the garlic with kale
and cook them for 4 min.
4. Stir in the water and coo them until they start boiling. Add the knorr rice with sun-dried
tomatoes and prepare then cook them according the manufacturer’s instructions.
5. Add the chicken and combine them completely. Serve your chicken kale skillet warm and
enjoy.
Chicken Kale Skillet 43

HOMEY
Potato Casserole
Prep Time: 50 mins
Total Time: 35 mins

Calories 330.5
Fat 30.7 g
Cholesterol 167.6 mg
Sodium 537.3 mg
Carbohydrates 1.8 g
Protein 11 g
Ingredients
1 tbsp salted butter
1 red bell pepper
1 (24 oz) package Simply Potatoes
Homestyle Slices
1 (12 oz) package pepper bacon
4 eggs
Directions
1. Before you do anything set the oven to 350 F. Grease a large casserole dish with butter or
oil.
2. Place a large skillet on medium to high heat. Cook in it the bacon until it becomes crisp.
Drain it and place it on some paper towels to drain then crumble it.
3. Cut the bell peppers into strips. Place a large skillet on medium to high heat. Cook in it 1/2
tbsp of butter until it melts. Add the bell pepper strips and cook them for 5 min.
4. Spread the potato in the bottom of the greased casserole dish. Top it with bacon and bell
pepper.
5. Cover the dish with a piece of foil then cook it in the oven for 28 min.
6. Discard the piece of foil and crack the eggs on top of the potato casserole. Place it back in
the oven and cook it for 10 min. Serve the potato casserole warm.
7. Enjoy.
46 Homey Potato Casserole

Crimini Prep Time: 50 mins
Pasta Bake Total Time: 35 mins

Calories 354.1
Fat 11.4 g
Cholesterol 19.6 mg
Sodium 1593.8 mg
Protein 15.6 g
Ingredients
8 h crimini mushrooms 2⁄3 lb pasta (fettuccine or penne works well)
1 C. broccoli floret 1⁄3 C. parmesan cheese, grated
1 C. spinach, fresh leaf, tightly packed 3 tbsps herbes de provence
2 red bell peppers, julienned 2 tbsps extra virgin olive oil
1 large onion, chopped 1 tbsp salt
1 C. mozzarella cheese, shredded 1⁄2 tbsp pepper
1 C. tomato sauce
Directions
1. Before you do anything set the oven to 450 F. Grease a casserole dish with oil or cooking
spray.
2. Get a large mixing bowl: Toss the mushrooms, broccoli, spinach, pepper, and onion in it.
Add 1 tbsp of olive oil, salt, pepper and toss them again.
3. Spread the veggies in the greased dish and cook it in the oven for 10 min.
4. Cook the pasta until it becomes dente. Drain the pasta and set it aside.
5. Get a large mixing bowl: Mix 1 tbsp of olive oil with baked veggies, pasta, herbs and
mozzarella cheese. Spread the mix back in the casserole dish.
6. Sprinkle the cheese on top then cook it for 20 min. Serve it warm and enjoy.
Crimini Pasta Bake 47

TOSCANO
Chicken Stew
Prep Time: 50 mins
Total Time: 40 mins

Calories 299.3
Fat 6.1 g
Cholesterol 68.1 mg
Sodium 390.5 mg
Protein 24.3 g
Ingredients
skinless chicken thighs oregano sprig, chopped
1 1⁄2 tsps olive oil 1 (14 1/2 oz) can cannellini beans,
1 yellow onion, thinly sliced drained and rinsed
2 red peppers, thinly sliced salt and pepper
2 garlic cloves, minced 4 sprigs oregano (optional)
1 (28 oz) canpeeled tomatoes
2⁄3 C. broth
1 tsp dried oregano or 1 large fresh
Directions
1. Place a large skillet on medium heat. Heat the oil in it. Add the chicken thighs and cook
them for 5 min on each side. Drain them and set them aside.
2. Stir the peppers with onion into the skillet and cook them for 4 min. Stir in the garlic and
3. Reserve the tomato liquid. Mash the tomato until it becomes like a paste. Stir it with the
chicken, wine and oregano into the skillet.
4. Cook them until they start simmering then simmer them for 30 min. Stir in the cannellini
beans then cook them for another 5 min. Serve your stew warm.
5. Enjoy.
48 Toscano Chicken Stew

Romano Prep Time: 25 mins
Rigatoni Casserole Total Time: 55 mins

Calories 795.6
Fat 37.6 g
Sodium 1842.2 mg
Protein 41.2 g
Ingredients
1 lb ground turkey Italian sausage 3 C. shredded mozzarella cheese
1 (28 oz) can Italian-style tomato sauce 1⁄4 C. romano cheese, grated
1 (14 1/2 oz) can cannellini beans, drained chopped parsley, to garnish
and rinsed
1 (16 oz) BOX rigatoni pasta
1⁄2 tsp minced garlic
1 tsp italian seasoning
Directions
1. Before you do anything set the oven to 350 F. Grease a large casserole dish with some
butter or oil.
2. Place a large pot on medium heat. Add the garlic with sausages and cook them for 6 min.
Add the tomato sauce, beans and Italian seasoning then cook them for 5 min on low heat.
3. Cook the pasta according to the manufacturer's
4.
5. Directions. Drain the pasta and sit it into the pot.
6. Pour half of the sausage pasta mix in the greased casserole then top it with half of the
mozzarella cheese. Repeat the process to make another layer.
7. Top the casserole with romano cheese then put on it a piece of foil. Cook the rigatoni
casserole in the oven for 26 min.
8. Serve your rigatoni warm.
9. Enjoy.
Romano Rigatoni Casserole 49

ASIAGO
Tuna Spread
Prep Time: 30 mins
Total Time: 35 mins

Calories 161.8
Fat 3.8 g
Cholesterol 37.5 mg
Sodium 674.6 mg
Carbohydrates 9g
Protein 23.1 g
Ingredients
2 (6 oz) cans tuna in water, drained 1⁄4 C. asiago cheese
2 shallots, peeled (or one if quite large) 1⁄2 tsp cayenne pepper
1 (6 1/2 oz) jar artichoke hearts, 1⁄2 tsp salt
drained 1⁄2 tbsp dried basil (or more, to taste) or
1⁄4 C. sun-dried tomato packed in oil, 1⁄2 tbsp fresh basil (or more, to taste)
not drained (use 1/4 C. tomatoes and 3
T of the olive oil it comes in, an 8.5 oz
jar will make this recipe th)
Directions
1. Get a food processor: Add all the ingredients and pulse them several time until they
become chunky.
2. Get a large mixing bowl: Pour the dip into it then place it in the fridge for 2 h to an 12 h.
3. Serve your dip with some chip, breasdsticks or veggies.
4. Enjoy.
52 Asiago Tuna Spread

Lemon Steak Prep Time: 10 mins
with Parmesan Total Time: 20 mins
Salad Servings per Recipe: 4

Calories 265
Fat 24.4 g
Cholesterol 18.7 mg
Sodium 337.7 mg
Carbohydrates 3.3 g
Protein 9.4 g
Ingredients
5 tbsps extra virgin olive oil, plus fresh coarse ground black pepper
1 tsp extra virgin olive oil 4 boneless strip steaks, 1 to 1 1/4 inches thick
1 tbsp fresh-squeezed lemon juice 8 C. loosely packed arugula, washed and dried
2 garlic cloves, minced 3 oz parmesan cheese, cut into thin shavings
1 tbsp chopped fresh parsley
1 tbsp chopped fresh oregano
salt
Directions
1. To make the dressing:
2. Get a mixing bowl: Whisk the 5 tbsps of olive oil with lemon juice, garlic, parsley, oregano
and a pinch each of salt and pepper.
3. Place a large skillet on medium to high heat. Add 1 tsp of oil to it and heat it.
4. Season the steaks strips with some salt and pepper. Cook them in the skillet for 7 min on
each side.
5. Lay the arugula leaves in 4 serving plates then top them with the steaks strips, lemon
dressing and cheese. Serve your salads right away.
6. Enjoy.
Lemon Steak with Parmesan Salad 53

CHEESY
Chicken Cream
Prep Time: 15 mins
Total Time: 1 hr
Pasta Servings per Recipe: 6

Calories 1081.4
Fat 48.5 g
Sodium 1738.5 mg
Protein 66.3 g
Ingredients
1 1⁄2 C. flour, plus 1 tbsp garlic, chopped
1 tbsp flour 1 red pepper, julienne cut
1 tbsp salt 1⁄2 C. white wine
2 tsps black pepper 1⁄2 lb whole spinach leaves, stemmed
2 tsps Italian herb seasoning 12 fluid oz heavy cream
3 lbs boneless skinless chicken breasts 1 C. parmesan cheese, grated
3 fluid oz vegetable oil, divided
1 lb penne pasta
Directions
1. Before you do anything set the oven to 350 F.
2. Get a shallow dish: Mix in it 1 1/2 C. flour, salt, black pepper and Italian herb seasoning.
Place a large oven proof skillet on medium heat then heat in it some oil.
3. Coat the chicken breasts with the flour mix then brown it in the skillet for 4 min on each
side. Transfer the skillet with chicken to the oven and cook it for 17 min.
4. Cook the penne pasta by following the
5.
6. Directions on the package until it becomes dente. Drain it and place it aside.
7. To make the sauce:
8. Place a large saucepan on medium heat. Add to it 1 oz of oil. Cook in it the red pepper
with garlic for 1 min. Stir in the flour.
9. Stir in the wine and coo them for 1 min. Add the cream and spinach then cook them until
they start boiling. Stir in the cheese until it melts.
10. Get a large mixing bowl: Toss the pasta with 1/2 of the sauce. Serve the pasta warm with
chicken then drizzle the remaining sauce on top.
11. Enjoy.
54 Cheesy Chicken Cream Pasta

Chunky Prep Time: 30 mins
Spinach Bean Soup Total Time: 40 mins

Calories 370.6
Fat 11.3 g
Cholesterol 0 mg
Sodium 725.5 mg
Carbohydrates 50 g
Protein 19.2 g
Ingredients
1⁄4 C. olive oil 1 (14 oz) can diced tomatoes, undrained
1 medium onion, chopped 2 (15 oz) cans white beans, any variety
4 garlic cloves, minced 1 (10 oz) packaged frozen chopped spinach,
2 carrots, chopped thawed
2 stalks celery, chopped 3⁄4 C. macaroni, uncooked
1⁄4 tsp dried thyme salt and pepper
1 bay leaf grated parmesan cheese, and or pecorino
3 (14 oz) cans chicken broth romano cheese, to serve
Directions
1. Mash half can of beans.
2. Place a large soup pot on medium heat. Add the oil to it and heat it. Add the onion, garlic,
carrots, celery and thyme then cook them for 10 min.
3. Stir in the broth with bay leaf, beans and tomato, spinach, salt and pepper then cook
them until they start simmering then simmer the soup for 25 min.
4. Stir in the macaroni and cook the soup for 10 min. Serve the soup warm with some
parmesan cheese.
5. Enjoy.
Chunky Spinach Bean Soup 55

FAMOUS
Zuppa Toscana
Prep Time: 30 mins
Total Time: 45 mins

Calories 151.7
Fat 2.4 g
Cholesterol 6.8 mg
Sodium 110.5 mg
Protein 6.1 g
Ingredients
2 C. spicy beef sausage (Jimmy Dean) 6 C. chopped fresh kale
1 medium onion, diced 5 oz evaporated milk
2 garlic cloves, minced parmesan cheese
4 tbsps chicken base
2 quarts water
1⁄2 tsp dried thyme
1 bay leaf
4 C. coarsely chopped potatoes
Directions
1. Place a large skillet on medium heat, add the sausages and cook them for 6 min while
breaking them with the spatula. Drain them and set them aside.
2. Slice the ale and set it aside.
3. Place a soup pot on medium heat. Add the oil and heat it. Cook in it the onion with garlic
for 4 min.
4. Stir in the water with chicken base, seasonings and potato, kale and cooked sausages. Cook
the soup until it starts boiling. Put on the lid and keep the soup simmering for 20 min.
5. Stir in the milk and cook the soup for 4 min. Serve it warm right away.
6. Enjoy.
58 Famous Zuppa Toscana

Mustard Prep Time: 15 mins
Sausage Soup Total Time: 1 hr 10 mins

Calories 444
Fat 23.7 g
Cholesterol 41.9 mg
Sodium 1373.8 mg
Protein 19.1 g
Ingredients
3 (14 oz) cans chicken broth 2 tbsps olive oil
9 C. water 2⁄3 C. half-and-half
3 -5 pieces turkey bacon 1⁄2-1 1⁄2 tsp salt (to taste)
1 lb Italian turkey sausage, loose-ground 1⁄2-1 tbsp black pepper (to taste)
4 large russet potatoes, skin-on and cut 1⁄2-1 tsp ground cayenne pepper
into bite sized chunks 1⁄2 tsp mustard powder, ground
1 large white onion, finely chopped 1⁄4-1⁄2 tsp fennel seed, ground (optional)
3 garlic cloves, crushed 2 C. kale leaves, chopped (optional)
Directions
1. Place a large skillet on medium heat. Cook in it the bacon strips until they become crisp.
Drain the bacon and crumble it then set it aside.
2. Add the onion with olive oil and sausages to the skillet then cook them for 10 min while
stirring often.
3. Place a large pot on medium heat. Add the water with broth, potato and salt then bring
them to a low boil.
4. Stir in the cooked sausages mix with garlic, powders, and half-and-half. Bring the soup
to a simmer then put on the lid and cook it for 30 min.
5. Stir in the kale leaves and turn off the heat. Serve the soup warm
6. Enjoy.
Mustard Sausage Soup 59

SUNNY HOT
Spaghetti
Prep Time: 4 mins
Total Time: 16 mins

Calories 627.9
Fat 30.4 g
Cholesterol 0 mg
Sodium 3728.5 mg
Protein 14.2 g
Ingredients
2 1⁄2 C. cooked spaghetti garlic, minced fine
1⁄4 C. olive oil
8 pepperoncini peppers, finely minced
1⁄2 C. spaghetti sauce (Muir Glen Garlic
Roasted Garlic is by far the best I've
found)
1 tsp oregano
1 tsp garlic granules or 2 tbsps fresh
Directions
1. Place a large pan on medium heat. Heat the oil in it. Add the herbs with peppers and cook
them for 4 min.
2. Stir in the sauce with cooked spaghetti then cook it for 3 min.
3. Serve your spaghetti warm right away.
4. Enjoy.
60 Sunny Hot Spaghetti

Cannellini Prep Time: 15 mins
Sausage Pie Total Time: 45 mins

Calories 624.5
Fat 29.4 g
Cholesterol 88 mg
Sodium 1286.4 mg
Protein 35.3 g
Ingredients
3⁄4 lb Italian turkey sausage, optional dinner rolls
1 (28 oz) jar spaghetti sauce with
mushrooms (we use Prego)
1 (19 oz) can cannellini beans, rinsed and
drained
1⁄2 tsp dried thyme
1 1⁄2 C. shredded mozzarella cheese
1 (8 oz) package refrigerated crescent
Directions
1. Before you do anything set the oven to 425 F. Grease a large oven proof skillet with oil.
2. Place a large skillet on medium heat. Add the sausages and cook them for 6 min. Drain
and discard the grease.
3. Stir in the spaghetti sauce, beans and thyme then cook them for 5 min. Turn off the heat
and stir in fold in the mozzarella cheese.
4. Spoon the sausage mix into the skillet then top it with the crescent rolls dough. Cook the
pie in the oven for 14 min. Serve your pie warm.
5. Enjoy.
Cannellini Sausage Pie 61

ZESTY
Chicken Roast
Prep Time: 10 mins
Total Time: 55 mins

Calories 172.3
Fat 6.5 g
Cholesterol 75.5 mg
Sodium 137.8 mg
Carbohydrates 1.9 g
Protein 25.4 g
Ingredients
1⁄2 tbsp olive oil or sage would probably work as well)
2 garlic cloves, finely minced
1⁄2lemon, zest of
1⁄2 tbsp lemon juice
2 boneless skinless chicken breasts
fresh ground black pepper
salt
2 tbsps fresh oregano (rosemary, thyme
Directions
1. Before you do anything set the oven to 375 F. Cover a baking sheet with a piece of
parchment paper.
2. Get a small mixing bowl: Mix the oil with garlic, lemon zest and juice. Season the chicken
with some salt and pepper then massage the lemon mix into it. Place it in the fridge until
ready to cook.
3. Place the chicken on the baking sheet and cook it in the oven for 22 min. Sprinkle the
herbs all over the chicken the cook it in the oven for 27 min.
4. Place the chicken aside to rest for 5 min then serve it.
5. Enjoy.
62 Zesty Chicken Roast

Parmesan Prep Time: 20 mins
Beef Cakes Total Time: 30 mins

Calories 357.4
Fat 26 g
Cholesterol 96.9 mg
Sodium 541.2 mg
Carbohydrates 1.6 g
Protein 27.8 g
Ingredients
1 1⁄2 lbs ground beef round 1 tbsp butter
3 garlic cloves, crushed 1⁄3 C. chopped parsley
1⁄2 tsp salt lemon wedge
1⁄4 tsp fresh coarse ground black pepper
1 C. grated parmesan cheese
1⁄3 C. chopped parsley
Other Ingredients:
1 tbsp olive oil
Directions
1. Get a large mixing bowl: Add the beef with salt, pepper, cheese, garlic and 1/3 of parsley
then mix them well.
2. Shape the beef mix into 1 1/4 inch thick cakes. Place them on a large baking sheet and
let them rest for 15 min.
3. Place a large skillet on medium heat. Add the oil with butter to the skillet and cook them
until they melts. Cook the beef cakes for 5 min per side.
4. Serve the beef cakes with the remaining parsley.
5. Enjoy.
Parmesan Beef Cakes 63

NUTTY
Vanilla Biscuits
Prep Time: 15 mins
Total Time: 40 mins

Calories 45.2
Fat 1.7 g
Cholesterol 9.3 mg
Sodium 12.8 mg
Carbohydrates 6.4 g
Protein 1.4 g
Ingredients
2 C. all-purpose flour
3⁄4 C. sugar
1 1⁄2 tsps baking powder
1⁄2 tsp ground cinnamon
6 oz whole unblanched almonds (about
1 1/2 C.)
3 large eggs
2 tsps vanilla extract
Directions
1. Before you do anything set the oven to 350 F. Line up to baking pans with parchment
paper
2. Get a large mixing bowl: Mix the flour, sugar, baking powder, almonds, and cinnamon.
3. Get a mixing bowl: Mix the egg with vanilla.
4. Add the vanilla mix with to the flour mix and whisk them until you get a smooth dough.
5. Place the dough on a working surface and divide it in half then shape each one into a log.
Place each log on a baking sheet and flatten them slightly with the palm of your hand.
6. Cook the dough logs in the oven for 38 min. Remove the dough logs from the oven and
place them aside to cool down completely.
7. Place the oven racks in the upper and lower thirds.
8. Cut the logs into 1/3 inch thick slices then place lay them on the lined up baking sheet.
Cook the biscuits in the oven for 28 min.
9. Allow the biscuits to cool down completely then serve them.
10. Enjoy.
64 Nutty Vanilla Biscuits

Tomato Prep Time: 10 mins
Cream Dip Total Time: 40 mins

Calories 244.9
Fat 22.8 g
Cholesterol 62.7 mg
Sodium 148.1 mg
Carbohydrates 6.4 g
Protein 5.3 g
Ingredients
1 garlic clove, pressed
1 C. sour cream
1 (250 g) package cream cheese, room
temperature
1 C. fresh basil, chopped
4 medium tomatoes, seeded and chopped
Directions
1. Get a food processor: add the sour cream, cream cheese, garlic and half the basil then
process them several times until they become smooth.
2. Get a serving bowl: Spoon the cream mix into the bowl then top it with tomato and basil.
Serve the dip right away.
3. Enjoy.
Tomato Cream Dip 65

SAUCY
Beef Skillet
Prep Time: 15 mins
Total Time: 45 mins

Calories 361.1
Fat 24 g
Cholesterol 58.3 mg
Sodium 578.8 mg
Protein 18.3 g
Ingredients
500 g minced beef 500 g pasta sauce
4 tbsps olive oil 1 tbsp beef stock, dried instant
1 onion, finely diced 2 bay leaves
2 garlic cloves, peeled and crushed Worcestershire sauce, dash
1 tsp allspice
1 tsp cinnamon
1 tsp paprika
130 g tomato paste
Directions
1. Place a large pan on high heat. Heat the oil in it. Add the onion, garlic, beef and spices then
2. Stir in the tomato and pasta sauce, paprika, beef stock, bay leaves, salt and pepper then
cook them for 30 min on low heat while stirring often.
3. Serve your saucy beef warm with some pasta.
4. Enjoy.
68 Saucy Beef Skillet

Sunny Ranch Prep Time: 10 mins
Chicken Soup Total Time: 30 mins

Calories 421.4
Fat 9.3 g
Cholesterol 75.5 mg
Sodium 916.2 mg
Protein 43.3 g
Ingredients
1 tbsp olive oil 1 C. baby carrots, cut in half
4 boneless skinless chicken breast halves, 1 C. seeded diced tomato
cut into bite-size pieces 1 (1 oz) packet Hidden Valley Original Ranch
2 shallots, minced DRESSINGMix
2 garlic cloves, minced 1 piece parmesan rind
2 (15 oz) cans cannellini beans, rinsed and 1 (10 oz) bag fresh spinach, coarsely chopped
drained grated parmesan cheese
2 (14 oz) cans reduced-chicken broth
Directions
1. Place a large pot on medium heat. Heat the oil in it. Cook in it the chicken, shallots and
garlic for 6 min. Add the beans, broth, carrots, tomatoes and seasoning mix then cook
them until they start boiling.
2. Turn the heat to low then bring the soup to a simmer and cook it for 15 min. Stir in the
spinach and cook the soup for 4 min.
3. Serve the soup and garnish it with some parmesan cheese.
4. Enjoy.
Sunny Ranch Chicken Soup 69

MILANESE
Torta
Prep Time: 30 mins
Total Time: 1 hr 7 mins

Calories 483.6
Fat 22.3 g
Sodium 798.4 mg
Protein 29.9 g
Ingredients
1 1⁄3 C. Bisquick baking mix 3 eggs, slightly beaten
1 (15 -16 oz) can cannellini beans, 1 1⁄4 C. milk
drained, rinsed, and mashed 1⁄3 C. slivered almonds, LIGHTLY toasted
1⁄3 C. Italian DRESSING
1 1⁄2 C. cooked chicken, diced
1 (10 oz) package frozen chopped
spinach, thawed and squeezed to drain
1 C. mozzarella cheese, shredded
Directions
1. Before you do anything set the oven to 375 F. Grease a casserole dish with some butter or
oil.
2. Get a small mixing bowl: Whisk the eggs with milk.
3. Get a large mixing bowl: add the baking mix, beans, and DRESSING then combine them
completely. Spread the dressing mix in the bottom of the greased casserole.
4. Top it with the chicken, spinach and cheese followed by the eggs mix. Sprinkle the
almonds on top then cook the tart in the oven for 1 h.
5. Serve it warm with some ketchup.
6. Enjoy.
70 Milanese Torta
Puttanesca Prep Time: 25 mins
(Southern Italian Total Time: 40 mins
Style) Servings per Recipe: 4

Calories 490 kcal
Fat 34 g
Carbohydrates 38.7g
Protein 9.3 g
Cholesterol 44 mg
Sodium 728 mg
Ingredients
8 oz. pasta 20 Greek olives, pitted and coarsely diced
1/2 C. olive oil 1/2 tsp crushed red pepper flakes
2 C. diced tomatoes, pushed through a
sieve
4 anchovy filets, rinsed and diced
2 tbsps tomato paste
3 tbsps capers
Directions
1. Boil your pasta in water and salt for 9 mins then remove all the liquids.
2. Now being to stir fry your garlic in oil until it is browned all over.
3. Then add the tomatoes and cook the mix for 7 mins before adding in: the pepper flakes,
anchovies, olives, tomato paste, and capers.
4. Let the mix cook for 12 mins and stir everything at least 2 times.
5. Now add in the pasta and stir everything to evenly coat the noodles.
6. Enjoy.
Puttanesca: (Southern Italian Style) 71

ITALIAN
Style Cod
Prep Time: 10 mins
Total Time: 25 mins

Calories 230 kcal
Fat 9.4 g
Carbohydrates 8.2g
Protein 21.2 g
Cholesterol 41 mg
Sodium 459 mg
Ingredients
2 tbsps olive oil
1 onion, thinly sliced
1 (14.5 oz.) can diced tomatoes
1/2 C. black olives, pitted and sliced
1 tbsp diced fresh parsley
1/2 C. dry broth
1 lb cod fillets
Directions
1. Stir fry your garlic and onions in olive oil until tender then combine in: wine, tomatoes,
parsley, and olives.
2. Let the mix gently boil for 7 mins then add in the cod.
3. Let the cod gently cook for 7 more mins until it is fully done.
4. Enjoy.
72 Italian Style Cod

Clams Prep Time: 15 mins
Toscano Total Time: 30 mins

Calories 227 kcal
Fat 15.7 g
Carbohydrates 4.4g
Protein 3.2 g
Cholesterol 47 mg
Sodium 126 mg
Ingredients
8 oz. pasta 20 Greek olives, pitted and coarsely diced
1/2 C. olive oil 1/2 tsp crushed red pepper flakes
2 C. diced tomatoes, pushed through a
sieve
4 anchovy filets, rinsed and diced
2 tbsps tomato paste
3 tbsps capers
Directions
1. Stir fry your garlic in butter for 60 secs then add in the pepper flakes, broth, parsley, and
oregano.
2. Stir the mix then add in the clams.
3. Place a lid on the pan and let everything cook until the clams have opened.
4. Divide the mix between serving bowls.
5. Enjoy.
Clams Toscano 73
ROMANO
Roughy
Prep Time: 15 mins
Total Time: 30 mins

Calories 242 kcal
Fat 14.4 g
Carbohydrates 5.4g
Protein 21.9 g
Cholesterol 105 mg
Sodium 645 mg
Ingredients
1/4 C. Italian seasoned bread crumbs
2 tbsps grated Parmesan cheese
2 tbsps grated Romano cheese
1/4 tsp garlic powder
1/2 tsp salt, or to taste
1 lb orange roughy fillets
1/4 C. butter, melted
1 tbsp diced fresh parsley
Directions
1. Spray a casserole dish with nonstick spray then set your oven to 400 degrees before
doing anything else.
2. Get a bowl, combine: salt, bread crumbs, garlic powder, parmesan, and Romano.
3. Coat your filets with butter then coat them with the crumb mix.
4. Place everything into the casserole dish and top them with parsley.
5. Cook the fish in the oven for 14 mins.
6. Enjoy.
74 Romano Roughy
Classical Prep Time: 10 mins
Penne Pasta Total Time: 35 mins

Calories 385 kcal
Fat 8.5 g
Carbohydrates 48.5g
Protein 24.5 g
Cholesterol 95 mg
Sodium 399 mg
Ingredients
1 (16 oz.) package penne pasta
2 tbsps olive oil
1/4 C. diced red onion
1 tbsp diced garlic
1/4 C. white wine
2 (14.5 oz.) cans diced tomatoes
1 lb shrimp, peeled and deveined
1 C. grated Parmesan cheese
Directions
1. Boil your pasta in water and salt for 9 mins then remove the liquids.
2. Now begin to stir fry your garlic and onions in oil until the onions are soft.
3. Then add in the tomatoes and wine.
4. Simmer the mix for 12 mins while stirring. Then add in the shrimp and cook everything
for 6 mins.
5. Now add the pasta and stir everything to evenly coat the noodles.
6. Enjoy.
Classical Penne Pasta 75

PARMESAN
Orzo
Prep Time: 15 mins
Total Time: 40 mins

Calories 327 kcal
Fat 18.6 g
Carbohydrates 28.1g
Protein 8.6 g
Cholesterol 48 mg
Sodium 306 mg
Ingredients
1/2 C. butter, divided 1/2 C. grated Parmesan cheese
8 pearl onions 1/4 C. fresh parsley
1 C. uncooked orzo pasta
1/2 C. sliced fresh mushrooms
1 C. water
1/2 C. broth
garlic powder to taste
salt and pepper to taste
Directions
1. Stir fry your onions in half of the butter until it is browned then add in the rest of the
butter, mushrooms, and the orzo.
2. Continue frying everything for 7 mins.
3. Now combine in the broth and the water and get everything boiling.
4. Once the mix is boiling, set the heat to low, and cook everything for 9 mins after adding in
the pepper, salt and garlic powder.
5. Once the orzo is done top it with parsley and parmesan.
6. Enjoy.
78 Parmesan Orzo
Southern Italian Prep Time: 5 mins
Garden Skillet Total Time: 25 mins

Calories 188 kcal
Fat 18.4 g
Carbohydrates 5.2g
Protein 2.8 g
Cholesterol 31 mg
Sodium 525 mg
Ingredients
1/4 C. butter
2 tbsps olive oil
1 tsp coarse salt
1/4 tsp ground black pepper
1 lb fresh asparagus spears, trimmed
Directions
1. Begin to stir fry your garlic in olive oil and butter. Then add in some pepper and salt.
2. Let the garlic fry for 60 secs then add in the asparagus and fry them for 12 mins.
3. Enjoy.
Southern Italian Garden Skillet 79

PASTA
Rustica
Prep Time: 10 mins
Total Time: 35 mins

Calories 717 kcal
Cholesterol 31 mg
Fat 32.9 g
Fiber 7.5 g
Protein 18.1 g
Sodium 491 mg
Ingredients
1 lb farfalle (bow tie) pasta 1 tbsp dried oregano
1/3 C. olive oil 1 tbsp paprika
1 clove garlic, chopped salt and pepper to taste
1/4 C. butter
2 small zucchini, quartered and sliced
1 onion, chopped
1 tomato, chopped
1 (8 oz) package mushrooms, sliced
Directions
1. Boil your pasta for 10 mins in water and salt. Remove excess liquid and set aside.
2. Fry your salt, pepper, garlic, paprika, zucchini, oregano, mushrooms, onion, and tomato, for
17 mins in olive oil.
3. Mix the veggies and pasta.
4. Enjoy.
80 Pasta Rustica
Plum Tomato Prep Time: 15 mins
and Olive Filets Total Time: 45 mins

Calories 282 kcal
Fat 15.4 g
Carbohydrates 8.2g
Protein 24.4 g
Cholesterol 63 mg
Sodium 777 mg
Ingredients
5 roma (plum) tomatoes 1 tsp fresh lemon juice
2 tbsps extra virgin olive oil 6 leaves fresh basil, diced
1/2 Spanish onion, diced 3 tbsps freshly grated Parmesan cheese
2 cloves garlic, diced 1 lb flounder fillets
1 pinch Italian seasoning 6 leaves fresh basil, torn
24 kalamata olives, pitted and diced
1/4 C. broth
1/4 C. capers
Directions
1. Set your oven to 425 degrees before doing anything else.
2. Get a large pot of water boiling.
3. Once the water is boiling add in your tomatoes and let the tomatoes sit in the water for
10 secs then remove them to a bowl of water and ice.
4. Once the tomatoes have cooled remove the skins and dice them.
5. Now begin to stir fry your onions in olive oil for 7 mins then add in the Italian seasoning,
tomatoes, and garlic.
6. Let the mix cook for 9 mins then combine in: 1/2 of the basil, olives, lemon juice, broth,
and capers.
7. Set the heat to low then mix in the parmesan.
8. Let the contents cook for 17 mins with a low heat.
9. Now place your fish in a casserole dish, pour in the sauce, add the rest of the basil, and
put everything in the oven for 14 mins.
10. Enjoy.
Plum Tomato and Olive Filets 81

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A Tuscan

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Casserole Servings per Recipe: 8

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Italian Sausage Ragu Sandwiches 23

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Servings per Recipe: 8

Fontina Potato Casserole 25

Mushroom Servings per Recipe: 4

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Servings per Recipe: 6

Cream Cheese Chicken Roulade 29

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Servings per Recipe: 8

Hearty Provence Soup 31

Servings per Recipe: 2

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Veggies Soup Total Time: 1 hr

Servings per Recipe: 8

Cannellini Veggies Soup 35

Servings per Recipe: 8

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Rosemary Steak Total Time: 4 hr 40 mins

Servings per Recipe: 6

Zesty Rosemary Steak 37

Soup Servings per Recipe: 8

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Soup Total Time: 50 mins

Servings per Recipe: 5

Zesty Rosemary Steak 41