Skillet Baked Ziti

I believe that this is an America's Test Kitchen Recipe. I got this recipe from my sister-in-law, she prepared this dish for her sisters baby shower and it was a hit!

1 Tablespoon olive oil
6 cloves of garlic
1/4 teaspoon red pepper flakes
1 (28-ounce) can crushed tomatoes
3 cups water
12 ounces of ziti or penne (3 3/4 cups)
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil
1 cup shredded mozzarella cheese

1. Adjust oven rack to middle position and heat oven to 475 degrees.
2. Combine oil, garlic, pepper flakes and 1/2 teaspoon salt in 12-inch oven safe nonstick skillet and saute' over medium-high heat until fragrant, about 1 minute. Add crushed tomatoes, water, pasta, and 1/2 teaspoon salt. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until pasta is almost tender, 15 to 18 minutes.
3. Stir in the cream, Parmesan, and basil. Season with salt and pepper to taste. Sprinkle mozzarella evenly over pasta. Transfer skillet to oven and bake until cheese has melted and browns, about 10 minutes. Serve.

"Skinny" Chimichangas

Usually chimichangas are a deep fried meat filled burrito. However in this version you skip the deep fried fat and bake them in the oven to get that crispy burrito with a flavorful filling!

1 pound lean ground beef or turkey
1 onion, finely chopped
2 garlic cloves, minced
4 teaspoon chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 can tomato sauce (8 oz.)
1 can diced green chilies
2/3 cup reduced fat cheddar cheese grated
fat free tortillas

Preheat oven to 400 degrees.

Spray a medium skillet with non-stick spray and put on medium-high heat. Add the onion and allow to cook for 3-4 minutes, stirring often. Add the ground meat, garlic, chili powder, oregano, and cumin. cook, breaking up meat until browned.

Stir in the tomato sauce and the green chilies; bring to a boil. Turn the heat down to medium and simmer, uncovered, until the mixture thickens slightly. Remove from heat.

Place tortillas in a microwave oven for approximately 20 second (just so tortillas can warm up)

Spoon about 1/2 cup of meat into the middle of each tortilla, put a little of the shredded cheese on top of the meat. Fold in the sides, then roll to enclose the filling. Place the chimichanga, seam side down, on a baking sheet coated with non-stick spray. Once all of the chimichangas are rolled and place on the baking sheet, spray the tops and sides of chimichangas with a light coating of non-stick spray.

Place in oven and bake until golden and crisp, about 20 minutes. Do not turn.

You can top these with salsa, cheese, sour cream!

Grilled Vegetable Sandwich with Green Olive Tapenade

This is a perfect summer time meal. Make the tapenade first to allow the flavors to meld. If you like your tapenade less bitter try using less capers.

Green Olive and Artichoke Tapenade:

2 tablespoon capers drained
1 tablespoon fresh parsley chopped
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
10 large pitted green olives (with pimientos is fine)
2 garlic cloves minced
1 (14 oz.) can artichoke hearts, drained

Combine all ingredients a food processor. Pulse to desired smoothness.

Vegetable sandwich:

1 medium zucchini
1 medium yellow squash
1 yellow onion
1 tablespoon olive oil
loaf of peasant bread sliced (or any crusty, hearty bread)
1/2 cup shredded mozzarella cheese

Preheat grill. Slice one yellow onion into 1/8 inch rings. Heat 1 tablespoon olive oil over medium heat. Add onions and cook until softened and caramelized. Set aside. Cut 1 medium zucchini and 1 medium yellow squash lengthwise into 1/4-inch-thick slices, and sprinkle with salt and pepper. place on grill rack, and grill on each side until tender. Spread 1 1/2 tablespoons of tapenade on a slice of toasted peasant bread. Top evenly with zucchini, squash, and onion. Sprinkle each sandwich with 3 tablespoons mozzarella cheese. Top with another slice of bread and enjoy!

You can add any other grilled vegetable you like. Avocado on this sandwich is also very good.

Makes 2-3 sandwiches

Salade Nicoise

Salad Nicoise (ni'swa) is a type of French Salad. As suggested by the name, it is a specialty of the region of Nice, France

Ingredients:

2 carrots, peeled, and julienned
1 small red bell pepper, seeded and julienned
1 small red onion, sliced thinly
1 small beet, julienned
2 cans tuna, drained
1/3 cup fresh lemon juice
2 teaspoons Dijon mustard
2 cloves garlic, minced or pressed
2 tablespoon fennel greens (feathery part) chopped finely (optional)
2/3 cup olive oil
1 lb. fresh green beans trimmed (you can substitute frozen green beans)
1 cup kalamata olives
2 tablespoons capers
2 tablespoons chopped fresh basil
3 hard boiled eggs, quartered lengthwise
3 Roma tomatoes, quartered lengthwise
1 head romaine lettuce washed and torn for salad

Dressing:

In a bowl combine the lemon juice, mustard, garlic and fennel greens, whisk thoroughly. Drizzle in the olive oil while constantly whisking until well blended. Add salt and pepper to taste, and set aside.

Salad:

Bring a saucepan to boil. Add the green beans and cook until bright green and tender, but slightly crisp 5-7 minutes. Drain beans and then plunge them into cold water until cool drain well and pat dry.

Place lettuce in the center of each plate. Add the carrots, bell pepper, red onion, olives, beets, eggs, tomatoes in small piles around he outside of the plate. in the center of the plate add some tuna (to taste), and green beans. Garnish with capers and basil.

Dressing can be placed on the table or you can dress each salad before serving.

This recipe can be tweaked as you like for your individual taste!

Serves 6 (small side salads)
Serves 4 (large dinner salads)

Nutritional information unknown