The plan was to eat leftover grilled chicken for dinner, but in the back of my mind, I knew my husband wasn't so enthused about this. Fortunately for us, during an impromptu stroll through Walmart, I discovered uncooked pizza dough in their bakery section (I must admit the $.88 price intrigued me to pick up the packaged blob and toss it in the cart). My wheels started turning on how to use it- I knew I had that dreaded leftover chicken, mozzarella cheese, and tomatoes at home, along with a cabinet full of spices and goodies, so I grabbed a red onion and the rest was history...
This recipe was great because it gave me a chance to play with my Misto cans filled with olive oil and balsamic vinegar! (If you don't know what a misto can is, check them out here)
This recipe is for a special Flavor Appraiser fan, Genna R. (Fort Lauderdale, FL), who defeated me in one of our many "Words with Friends" matches. Thus, she won herself a customized recipe! After going through her likes and (many) dislikes, I came up with a Chicken Marsala dish that she will love. And today is her birthday, making it the perfect day to post this simple, light, and delicious recipe! Congratulations Genna on your WWF victory and your 30th birthday :)
I found a great way to utilize leftover artichoke quarters I had from the Spinach and Artichoke Dip I made this past weekend. They were the perfect addition to a creamy pasta dish that I make every now and again. Sometimes we have it with chicken, but I primarily do it with shrimp. The vegetables interchange based on what I have on hand, but one thing that is always a constant, is lots of garlic. What I love most about this meal is that the sauce has a rich texture, but is still light on fat (thanks to one of my faves- Fat Free Half & Half). It's a great weekday dinner as it takes less than a half hour to get ready and doesn't take much effort to put together.
Eggplant Parmesan- I love this traditional Italian dish but as with most savory dishes, there are many calories tucked away in between each layer. I've created a version that cuts down on the fat factor, but still carries the flavor. Mangia!
I am a big fan of bruschetta, especially in the summer time when the tomatoes are at their peek performance. There are several ways you can go about making a bruschetta, however I like to keep it simple and flavorful. The trick is to use Roma (or Plum) tomatoes which are less juicy and give you more "meat." This is a rather basic Bruschetta recipe and it gives you a versatile result. It's great as is on toasted baguette slices or you can jazz it up by melting mozzarella on top. It also makes a great filling for stuffed mushroom caps or toss it in with rotini pasta for a fun salad. The options are endless!
I didn’t feel like serving a starch with our Ratatouille dinner, however my brain malfunctions if I don’t have something from each of the food groups. Ok, maybe not, but I like me some carbs. I looked at the third of an eggplant I had left and a light bulb went off… I got out a jar of marinated sweet peppers (which I’ve been dying to try) and called the husband to stop and get a fresh baguette and mozzarella cheese.
While I waited for him to get home, I got the eggplant going so by the time he arrived we were only 10 minutes away from tasting this super yummy Roasted Pepper, Eggplant, and Mozzarella Baguette. The hardest part of making this sandwich turned appetizer, was opening that damn jar. Good thing I’ve got a strong man in my life!
Tomorrow, I am heading on a business trip for a couple of days so I wanted to make a dinner for the hubby and me to enjoy (mainly so he has some yummy leftovers to eat while I'm away). Being 7 months pregnant, I am interested in the simple life in the kitchen these days and it doesn't get much easier than this Baked Pasta Dish. You can make this reduced fat recipe a little more ellaborate if you want to get fancy with the sauce or cheeses, but I promise you it will be delicious with whatever you decide- after all it's pasta, sauce, and cheese! I've made this several times, but this is the version I made tonight...
The vegetarian was coming to our house again and I love to impress my little red head so I took her request of “something Italian” and immediately thought of spinach lasagna. I wanted to serve a dish with a little spunk so when I came across Spinach Lasagna Rolls on skinnytaste.com, I knew this was a winner. Not only did these look great, but how could I refuse a recipe posted by another Gina. And if that wasn’t enough to persuade me, her creations are catered to the Weight Watchers crowd- and while I am not a points counter, I still like to keep the home cooking slender. The execution went well and the meal was coined a “Terrific Tuesday dinner.” No matter what night you make these, they are sure to please.