Sunday, May 31, 2009

Italian -Tomato, Mozzarella and Basil salad

I would like to share one of my favorite salads. Summer is tomato and basil season, and there is nothing better than a beautiful garden red tomato with fresh basil and fresh mozzarella cheese, a loaf of Italian bread drizzled with olive oil. I also love to serve this with a mixture of fresh flat leaf parsley, basil, garlic & olive oil spared.

Italian-Tomato, mozzarella and basil salad
8 oz whole milk mozzarella cheese
1/2 cup basil
1 large tomato
1/4 cup olive oil
1/2 cup parsley
1 tbsp kosher salt
3 cloves of garlic
1/4 cup shredded Parmesan cheese


Slice the tomato into ¼ inch thick slices. Slice the fresh mozzarella cheese into ¼ inch thick slices. Chop the garlic, flat leaf parsley and ¾ of the Basil into a very fine mixture. Put in a bowl with ptarmigan cheese. Add ½ the olive oil and kosher salt, mix well. Cut four slices of Italian bread into ½ inch slices and drizzle the rest of the olive oil on them. Arrange your tomato and Cheese in your large plate and put the spread in the center. Arrange the bread on the top edge.
Points per serving 8
Servings 4
Bon appetite


Tuesday, May 26, 2009

Home made Tomato Sauce


58 oz canned tomato sauce
58 oz Contadina Tomato Puree
58 oz canned diced tomato
6 oz canned tomato paste
1 cup parsley
2 tbsp kosher salt
2 tsp black pepper
4 clove garlic cloves
1 large Vidalia onion
1 cup olive oil
3 pounds cooked trimmed roast
2 oz Mrs. Dash Tomato Basil Garlic


Braise roast at leas 4 times, and then continue to good until it’s falling apart. While you are braising the beef you will end up with a very rich beef stock. Set beef and stock aside. In a large pot add 2 tablespoons of olive oil and chopped garlic to medium heat. Cook garlic until lightly browned. Add tomato paste and cook for 3 minutes continually stirring. Add all the rest of the tomato products. Fill one of the large cans of empty tomato sauces with water and add to the sauce. Now add all other ingredients except for the beef and broth. Let tomato sauce cook for 1 hour then add the beef and broth. Cook for another hour.

Servings 50, serving size one large ladle.

Points per serving 3



Sunday, May 24, 2009

Home made Lasagna


2 pounds dry lasagna noodles
3 pounds of beef roast
2 pound whole milk ricotta cheese
2 large eggs
10 cups of your favorite tomato sauce
8 cups shredded whole milk mozzarella cheese
1 cup chopped parsley
2 chopped garlic cloves
2 tsp black pepper


Cook beef until it shreds. Set aside. In a large bowl combine Ricotta Cheese, eggs, garlic, parsley, black pepper & 2 cups of shredded cheese. Set the ricotta mixture aside. In a large pot boil Lasagna noodle until they are al-donte. Remove from water and strain. Rinse with cold water so they stop cooking and do not stick. In a 12 x 15 x 4 inches deep baking pan start layering your lasagna. Start with tomato sauce on the bottom of the pan about 1/8 inch thick. Add a layer of noodle overlapping slightly. Now add a layer of Ricotta cheese, and then add a layer of noodles. Now add a layer of shredded beef with tomato sauce on top and a layer of shredded cheese on top of that, and then add a layer of noodles. Keep repeating the process until you are 1 inch from the top of the baking dish. On the top you should end up with a layer of noodles sauce and cheese.
Bake at 350 degrees for 1 hour . If you see the top cooking to fast lay a piece of non-stick aluminum foil on top. Do not secure it.

Servings 12
Points per serving 18
Bon- appetite


Sunday, May 17, 2009

Eggplant Parmigiana

3 medium eggplants
6 cups seasoned bread crumbs
3 cups white all-purpose flour
1/4 cup dried parsley
2 tbsp table salt
1 tbsp Ground black pepper
6 large eggs
4 cups whole milk mozzarella cheese, shredded
8 cups of your favorite tomato sauce.


Scramble eggs in a bowl and set aside. Mix breadcrumbs, flour, parsley, salt & pepper together in a large bowl and set aside. Peal eggplant and slightly slice off both ends. Slice eggplant 1/8 inch thick lengthwise. Heat oil in frying pan. Dip eggplant in egg then cover in the breadcrumb mixture. Add to hot oil and fry to a crispy golden brown. When it is done frying lay flat on a paper towel to absorb any excess oil. Do this until all eggplant is done. Get a deep baking dish
9 x 12 - 3 inches deep. Put a layer of tomato sauce on the bottom of the baking dish at least 1/8 inch thick. Start to layer, alternating eggplant, sauce, and cheese. Do this at least 4 times, with the cheese ending up on top.
Bake at 350 degrees for 50 minutes or until edges are golden brown. If you see the top cooking to fast lay a piece of non-stick aluminum foil on top. Do not secure it.
Makes 8 servings
21 points
Bon appetite

Tuesday, May 12, 2009

Roasted red pepper cheese cake

This is not an ordinary cheese cake. It makes the best appetizer with its creamy cheese texture and the flavor of roasted red peppers and basil.
2 baguettes
Olive oil, for brushing
3 tablespoons butter, melted
1 (15-ounce container) whole milk ricotta cheese
2 (8-ounce) packages cream cheese
4 ounces goat cheese (about 1/2 cup)
4 large eggs
1 tablespoon sugar
1/4 teaspoon kosher salt
3/4 cup diced roasted red bell peppers
1/3 cup chopped fresh basil leaves
1 tablespoon chopped fresh thyme leaves
1/2 cup pesto with pine nuts
1 tablespoon hot water

Special equipment: 1 (8-inch) diameter springform (cheesecake) pan

Food processor

Preheat the oven to 350 degrees F. To make the crostini, cut the baguettes into 1/4-inch thick slices. Using a pastry brush, brush the baguette slices with olive oil. Place on 2 foil-lined baking sheets and bake until crisp and golden, about 12 to 15 minutes. Reserve 25 of the crostini slices for the cheesecake. Cool the remaining crostini, then store in an airtight container until ready to serve.

To make the cheesecake crust, put the 25 crostini slices in a food processor and run the machine until crostini are like bread crumbs, about 1 minute. Add the melted butter and pulse a few times to combine. Press the bread crumbs into the bottom of the cheesecake pan. Bake until golden, about 6 minutes. Remove from the oven and let cool.

A food processor or mixer can be used to mix the cheeses together. 

To make the cheesecake, wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil. Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix. Add the eggs, sugar, and salt and pulse a few times until well mixed. Using a rubber spatula, stir in chopped red pepper, basil, and thyme. pulse three times. Pour the cheese mixture into the cheesecake pan. Place the cheesecake pan in a roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 1 hour at 350 degrees.  (the cake will become firm when it is cold.) Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.

To serve, there are two options. first: you can serve pesto with pine nuts on the side or spread on top of the cheese cake. Second option: take your 1/2 cup of your favorite jam flavor and combine it with 2 tablespoons of water with one tablespoon of sugar. heat in a small bowl and stir until the jam is liquefied.

Once the cheesecake is removed from the pan, place on a serving plate and spread the pesto on top or drizzle the jam mixture over the top of the cheesecake, encouraging some of the jam to run down the sides. Serve with the reserved crostini alongside.

In this recipe

I decided to see how the crust would come out using Marie Callenders seasoned croutons. It was perfect. For a short cut you can use 1/2 bag of seasoned croutons instead of making your own crostinis.My spring pan broke so I had to resort to using a cake pan lined in aluminum foil. I have to say…. I like it better. Even though I wrap two layers of aluminum foil around the spring pan, I am still afraid water will get in. There was on worry and very easy to remove cheese cake from pan.

Italian bread crumbs can be used in place of croutons. 



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