Archive | May, 2012

Sundried Tomato, Mushroom & Italian Turkey Farfalle Pasta

By on May 2, 2012 in Complete Family Dinner, Recipes

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Italian Sausage & Peppers with Mushroom Cheese Farfalle

Italian Sausage & Peppers with Mushroom Cheese Farfalle

Ingredients

  • Bowtie (farfalle) pasta - 1lb
  • Italian Seasoned Ground Turkey (*like Jennie O Italian Seasoned Ground Turkey, or mild ground Italian sausage- 2 lbs (you can also use link sausage squeezed from casing)
  • *If cooking extra sausage to store for use later in the week like Weekly Meal Plan, use 3 lbs
  • Green and red bell peppers - (1 each) sliced into strips
  • Mushrooms, white, sliced - 8 oz.
  • Julienne Cut Sun-Ripened Dried Tomatoes- 8 oz. (*like Mezzetta, found near canned tomatoes)
  • Mascarpone cheese- 8 oz.
  • Pecorino Romano cheese- 8 oz. (can also use Parmesan, so would need 16 oz. or 2 cups Parmesan total)
  • Shredded Parmesan cheese- 8 oz.
    • Staples:
  • Olive oil- 3 tbspns
    • *Extra cooked sausage is stored in airtight container to use in our Tortellini Soup
    • *Recipe will print without photos using print option above

Instructions

  1. If using Weekly Meal Plan, store half of sliced red and green bell peppers together for Ratatouille Pan Simmered Steak
  2. Boil pasta in salted water until tender
  3. Heat olive oil in large skillet over medium-high heat
  4. Brown ground turkey or sausage until slightly cooked
  5. Add bell pepper and saute for another 2 minutes with turkey or sausage until peppers become tender and turkey is cooked thoroughly
  6. Transfer cooked turkey or sausage with peppers to large serving bowl (if you have a "picky eater", set aside a small bowl of cooked turkey or sausage to serve alongside pasta with butter)
  7. Add sundried tomatoes with oil (do not drain) and mushrooms to same pan over medium-high heat to saute until tender, approximately 2 minutes
  8. Add Mascarpone cheese and Pecorino cheese, saute until cheese melts into a sauce with the mushrooms and tomatoes
  9. Before draining pasta, use glass measuring cup to scoop out 1/4 cup of pasta cooking water
  10. Drain pasta and return to pasta pan
  11. Add pasta cooking water back to pasta in pan and toss
  12. Add mushrooms with sundried tomatoes in sauce to serving bowl
  13. Add cooked pasta to serving bowl (if you have a "picky eater", reserve a small bowl of pasta to toss with some butter and serve alongside cooked turkey or sausage)
  14. Toss pasta with turkey or sausage, peppers, mushrooms and tomatoes together
  15. Serve garnished with Parmesan cheese
https://tonispilsbury.com/sundried-tomato-mushroom-italian-turkey-farfalle-pasta/

 

 

 

 

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Mediterranean Potatoes

By on May 2, 2012 in Side Dish Recipes

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Mediterranean Potatoes

Ingredients

  • potatoes, russet or gold- 2 lbs (4), peeled and sliced into ¼-inch slices
  • feta cheese, crumbled- 4oz.
  • kalamata olives, pitted- 1 small 6oz. jar
    • Staples:
  • salt- 1 tspn
  • olive oil- ¼ cup
  • minced garlic- 1 tablespoon
  • dried oregano- 1 tspn
  • ground cumin- 1 tspn

Instructions

  1. Heat oven to 425 degrees F
  2. Arrange potato slices onto greased baking dish
  3. Season potato slices with salt
  4. In small mixing bowl or measuring cup combine olive oil, garlic, oregano and cumin; mix well
  5. Pour olive oil mixture over potatoes
  6. Top potatoes with feta cheese and kalamata olives
  7. Bake until brown, approximately 40-45 minutes
https://tonispilsbury.com/mediterranean-potatoes/

 

Mediterranean Potatoes are the perfect side dish for this easy dinner idea:

easy dinner idea

Greek Pita Pockets with Greek Yogurt Cucumber Sauce

 

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French Dip Sandwiches & Creamy Tomato Soup

By on May 1, 2012 in Complete Family Dinner, Recipes

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French Dip Sandwiches & Creamy Tomato Soup

French Dip Sandwiches & Creamy Tomato Soup

Ingredients

  • Leftover cooked steak, sliced
  • Beef broth - (1) 15oz. can
  • Hoagie rolls or hot dog buns
  • Tomato soup - (1) large gourmet prepared carton or can (*like Trader Joe's Organic Creamy Tomato Soup)
    • STAPLES
  • Dried basil- 1 teaspoon
  • Milk - ½ cup (for condensed soup only)

Instructions

  1. In deep skillet, bring sliced steak and broth combined to a boil
  2. Reduce heat to low and simmer for approximately 3 minutes
  3. Remove steak from broth and transfer to individual rolls
  4. Pour hot broth into individual small dipping bowls
    5. Soup
  5. Heat soup and milk in saucepan over medium-high heat until bubbling
  6. Garnish with basil
https://tonispilsbury.com/french-dip-sandwiches-creamy-tomato-soup/

 

Weekly Meal Plan

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Ratatouille Pan-Simmered Steak

By on May 1, 2012 in Complete Family Dinner, Recipes

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Ratatouille Pan-Simmered Steak with Brown Rice

Ratatouille Pan-Simmered Steak with Brown Rice

Ingredients

  • beef top round steak - 3-4 lbs
  • zucchini - (1) sliced
  • eggplant - (1) small, peeled and diced into medium-sized chunks
  • stored sliced red and green bell peppers
  • beef broth - (1) 15oz. can
  • crushed tomatoes - (1) 28oz. can
  • brown rice - 1½ cups
  • chicken broth - (1) 15oz. can
  • STAPLES
  • olive oil – 3 tablespoons
  • minced garlic - 1 tablespoon
  • water- 1 cup

Instructions

    Steak
  1. Heat olive oil and garlic in large deep skillet or Dutch oven over medium-high heat
  2. Sear steak in olive oil, flipping once, until brown on both sides, approximately 2 minutes each side
  3. Place zucchini, eggplant and bell peppers over the steak
  4. Cover vegetables and steak with tomatoes and beef broth
  5. Reduce heat to low; cover and simmer until steak is cooked through and tender, approximately 1 hour (the longer it cooks, the more tender the steak will be)
    6. Rice
  6. Bring rice, chicken broth and water to boil in saucepan over medium-high heat
  7. Once boiling, cover and reduce heat to low to simmer until liquid is absorbed, approximately 15 minutes
https://tonispilsbury.com/ratatouille-pan-simmered-steak-2/

 

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