Lightened Lasaga

This is a fast, easy and healthier version of an old classic...

8 No Cook Lasagna Pieces
5 Cloves Garlic
3 Ripe Tomatoes
1 Can San Marzano Tomatoes
1 Glass Red Wine
Salt/Pepper
Parsley
Parmesan Reggiano Cheese
Fresh Basil
Shredded Mozzarella Cheese

Preheat oven to 350 degrees
In a blender add the garlic, fresh tomatoes and San Marzano Tomatoes
Puree till smooth
Add the red wine, salt/pepper and parsley to tomatoes
Stir to incorporate
Add a handful of Parmesan Reggiano cheese to tomatoes
Stir and check flavors
Re-season if necessary
Coat the bottom of a baking dish with tomato mixture
Place two lasagna pieces next to each other (do not over lap lasagna pieces - they will expand while baking)
Top lasagna pieces with more tomatoes, some basil and mozzarella cheese
Repeat layers end with mozzarella on the top
Place in oven and bake 45 minutes
Remove from oven, cool and cut into sections
Serve with a tossed salad and bread

Tender Sprouts

I know, I know Brussels Sprouts what are they thinking but trust us
these little sprouts pack so much flavor and the health benefits are amazing.
Just give them a try...once.  You will be hooked and they will be appearing at
your dinner table much more often - ENJOY!

1 Package of Brussels Sprouts (yellow leaves removed)
Olive Oil
Salt/Pepper

Preheat oven to 350 degrees.
In a baking dish toss brussels sprouts with olive oil, salt/pepper
(add a little extra salt/pepper than you normally would)
Bake 35 minutes until outside is crispy
Remove from oven
Cool 5 minutes and serve warm

Lemon Orzo

An Easy Weeknight Side Dish...

1 Lb. Orzo
Salt/Pepper
1 Lemon (zested and juiced)
Extra Virgin Olive Oil

Cook pasta according to directions and drain well
While pasta is still warm season with salt/pepper
Add zest of the lemon, juice of the lemon and extra virgin olive oil
Toss till pasta is coated
Serve warm or cold
***If serving cold refrigerate for at least 1 hour***

4 Hour Steak Marinade

A Marinade For Any Type of Steak...

1 Cup Bourbon
1 Cup Soy Sauce
3 Tablespoons Sesame Oil
2 Tablespoons Sugar
1 Tablespoon Fresh Ginger (peeled and minced)

In a medium size bowl whisk together all ingredients
Add desired steak cut to a zip lock bag
Add marinade to steak
Place in refrigerator for 4 hours
Remove steak from refrigerator and allow to come to room temperature
Grill to desired doneness

The Up North Panini

Nothing Like a Pressed Sandwich...

Fresh, Sliced Italian Bread
Deli Sliced Roast Beef
Deli Sliced Provolone Cheese
Roasted Red Peppers
Arugula (cleaned and torn into pieces)
Balsamic Vinegar
Pam Spray

Preheat Grill Pan or Skillet

Assemble sandwiches:
Spray Italian bread with Pam Spray (both the outside and inside of bread)
Spoon a little bit of balsamic vinegar onto one side of the bread
Place roast beef, roasted peppers, arugula, and cheese on bread
Place sandwich on grill pan and press down until cheese is melted and bread has grill marks about 3-4 minutes per side

***If you do not have a panini press make one...
take a brick and cover it with tin foil for an instant panini press

T's Chicken With Red Wine Sauce

Absolutely Delicious...

4 Chicken Breasts
Olive Oil
1/2 Red Onion (diced)
2 Sprigs Rosemary
Salt/Pepper
2 Packages Mushrooms (cleaned and sliced)
1 1/2 Glasses Red Wine
Flour
1/2 Cup Heavy Cream

Coat the bottom of a large pan with olive oil
Over medium heat add the onion and rosemary
Season with salt/pepper
Cook till translucent about 5 minutes
Add mushrooms re-season with salt/pepper
Add one glass of red wine
Cover and cook till mushrooms are tender about 12-15 minutes
Once mushrooms have cooked remove from pan and set aside with the remaining sauce
In a zip lock bag add 2 cups of flour, salt/pepper
Add chicken breasts, zip bag and coat chicken with flour
Remove from bag and place chicken in the same pan as used for the mushrooms
Add a little bit more olive oil and remaining wine
Cook on medium low heat till juices run clear and chicken is no longer pink inside
Once chicken is cooked add mushrooms and sauce back to pan
Bring to a boil and add cream
Cook till thickened about 5 minutes
Serve over rice

Onion and Sage Tart

Something Very Tasty...

4 Large Spanish Onions (sliced)
Olive Oil
2 Teaspoons Sugar
Salt/Pepper
1 Tablespoon Ground Sage
8 Sage Leaves (thinly sliced)
2 Eggs
1/2 Cup Heavy Cream
2 Puff Pastry Sheets (defrosted)

Preheat oven to 350 degrees

Coat the bottom on a large pan with olive oil
Add the onions and cook on high heat for 1 minute
Reduce heat to medium
Add sugar and season with salt/pepper
Add ground sage and fresh sage
Cook until onions are tender about 15-20 minutes
Stir frequently
Remove onions from heat
In a bowl whisk eggs and cream
Add cooled onions and mix
Place pastry puff sheets on non stick cookie sheets
Prick with a fork
Evenly spread onion mixture onto pastry sheets
Bake for 20-30 minutes or until the bottom is golden brown
Remove from oven and cool before slicing into 2 inch squares