Slow Cooker Lasagna Soup [RECIPE]

Slow Cooker Lasagna Soup

Slow Cooker Lasagna Soup marries all the flavors you love from traditional lasagna into one yummy bowl! (Photo by Jathan Fink, Jadeworks Entertainment)

You don’t have to create a gigantic pan of lasagna to enjoy the flavors you crave. Instead, prepare our slow cooker lasagna soup and have dinner on the table by the time you get home from work. Packed full of veggies and lightened up with two different kinds of chicken sausage, this is one meal that is both healthy and delicious. And if you’re avoiding gluten, buy Barilla’s Gluten Free Oven-Ready Lasagna noodles made from corn and rice. You’ll never even notice the difference! Read more of this post

Eggplant Lasagna [RECIPE]

Eggplant lasagna

Our eggplant lasagna is so delicious, your family will never realize it is actually healthy too! (Photo by Jathan Fink, Jadeworks Entertainment)

 

If you don’t cook with eggplant, you’re missing out. Not only is it full of dietary fiber, vitamin B1 and copper, but it is also a good source of manganese, vitamin B6, niacin, potassium, folate and vitamin K. This dish uses four whole eggplants, which are typically in season this time of year and can be purchased pretty inexpensively. Best of all, they combine here to create a new spin on an Italian classic, but without the noodles and the extra carbohydrates that come with them. If you are making this dish for someone who is vegetarian, simply eliminate the chicken sausage from the recipe. Either way, it’s full of wonderful flavors and will satisfy your comfort food cravings! Read more of this post

Penne with Italian Chicken Sausage and Fennel [RECIPE]

 

Penne with Italian Chicken Sausage and Fennel

Your guests will want to lick their plates clean when you serve up Penne with Italian Chicken Sausage and Fennel. (Photo by Jathan Fink, Jadeworks Entertainment)

Serve this recipe if you want to impress your guests. It is fairly simple to make, stretches to feed a crowd, and will have your friends and family raving for days. From the moment I put this recipe together for the first time, I knew it was going to be a keeper. The fragrant aroma alone is enough to make mouths water. And that first bite… heaven! Serve it up with crusty Italian bread, seasoned olive oil (I like to blend Italian seasoning, salt, and pepper to make a simple dipping sauce), a large tossed salad and your favorite bottle of wine and you have a meal fit for a fine Italian restaurant or a house full of really hungry friends. My guests love this one so much I’ve had to add it to my repertoire, and my guess is you will too. Enjoy! Read more of this post

Turkey Bolognese [RECIPE]

Turkey Bolognese

Riffing on a traditional bolognese sauce, we use turkey here instead of beef or lamb.
(Photo by Jathan Fink, Jadeworks Entertainment)

In Italy, a true ragù alla bolognese sauce is made with beef or pork, but this recipe appeals to me because it is lower in fat (for those who need to avoid these meats for health or dietary reasons) and if you still have leftover turkey in the fridge, this is a nice way to help you utilize it. In any case, you’ll need one pound of turkey, whether you shred it yourself, buy it ground, or use Italian turkey sausage like I typically do. By definition, bolognese is a thick sauce packed with healthy veggies and served with tagliatelle pasta, however a pound of fettuccine or even spaghetti works here just as well. Read more of this post

Rigatoni with Rapid Ragu

Rigatoni with Rapid Ragu

Sweet Italian sausages combine with diced mortadella to create a delicious and complex ragu that will satisfy your biggest appetite in just over thirty minutes.

Sometimes putting dinner on the table takes a little versatility, particularly when you look in the fridge and ingredients seem a bit random. If you have sweet Italian sausages or even ground pork, some mortadella (a slow-smoked Italian meat found in your grocer’s deli section), and a few other kitchen staples, you can have dinner on the table in no time with this simple homemade sauce. If you don’t have rigatoni available, use pasta you have on hand.

PREP: 10 minutes
COOK: 32 minutes
INGREDIENTS
  • 2 tablespoons extra-virgin olive oil
  • 6 cloves garlic, minced
  • 1 1/2 tablespoons tomato paste
  • 1 pound sweet Italian sausages, casings removed
  • 8 ounces tomato sauce
  • 3 tablespoons flat-leaf parsley
  • 1 pound rigatoni pasta
  • Freshly grated Parmesan cheese
  • Freshly ground black pepper
DIRECTIONS
  1. Bring a large pot of water to a boil.
  2. Put the olive oil and garlic in a heavy-bottomed 2-quart saucepan over medium heat and cook until the garlic sizzles and is slightly golden, about 1 minute. Stir in the tomato paste and cook for 1 minute. Add the pork and mortadella and cook, while stirring, until the pinkness is eliminated, about 10 minutes. Stir in the tomato sauce and 2 tablespoons of water. Reduce the heat to low and cook for 20 minutes, stirring occasionally. Stir in the parsley.
  3. Meanwhile, with 15 minutes left for the sauce to cook, generously salt the boiling water. Add the rigatoni and cook until tender but still firm. Set the timer for 2 minutes less than then package instructions specify and taste for doneness, drain. Toss the rigatoni with the sauce and serve topped with Parmesan cheese and pepper.
YIELDS: 6 servings
© 2011 Jadeworks Entertainment.