Source: Good For You Breakfasts
Tags: Baking, Cheese, Cooking, Domino's Pizza, Food, Mushrooms, Pepperoni, Pizza, recipes, Sausage
Today’s Menu: Domino’s Pizza
I had to fast from mid-night to 8:00 this morning. I had my 4 month check up at the Family Doctor – sugar, cholesterol and such. Hopefully all be well. After the Doctor visit I had to stop for gas and stopped by the ATM at the bank. Skipped Breakfast and waited till Lunch time to eat. After Lunch headed out to go see Dad. He wasn’t feeling too good today, upset stomach. Back home, I really didn’t feel like cooking today. Then Mom called ans wanted to know if I would order a Pizza for Dinner tonight! The Kitchen is Closed!
Pizza’s few more calories and carbs than what I normally like to have for dinner but it had been quite a while since I had one and Mom wanted one, so Pizza it is! We ordered a Domino’s Hand Tossed Medium Pizza with Cheese, Sauce, Pepperoni, Italian Sausage, Mushrooms, Black Olives, and Green Olives. As always the Pizza arrived on time, hot and delicious! For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar. And for the Kitchen, It reopens tomorrow!
Medium (12″) Hand Tossed Pizza
Whole: Cheese, Pepperoni, Italian Sausage, Green Olives, Black Olives, Mushrooms, Robust Inspired Tomato Sauce
Source: Easy Shrimp Scampi
Tags: Cooking, Food, Ham, Italian Sandwich, Olives, One of America's Favorites, Onions, Provolone Cheese, recipes, Rolls, Salami, Sandwiches
The Italian sandwich, sometimes referred to as the Maine Italian sandwich, is an American submarine sandwich in Italian-American cuisine prepared on a long bread roll or bun with meats, cheese and various vegetables. The ingredients serve to counterbalance one-another, creating an equilibrium of flavors and texture. The Italian sandwich was invented in Portland, Maine, in 1903 by Giovanni Amato, a baker. It is known as a submarine sandwich or a sub in Boston, Massachusetts, and as a spuckie in East Boston.
The Italian sandwich is prepared using a long bread roll or bun with meats such as salami, mortadella, capicolla and ham along with provolone or American cheese, tomato, onion, sour pickle, green bell pepper, black olives, olive oil or salad oil, salt and black pepper. Additional ingredients, such as pepperoni, banana pepper, lettuce and mustard, may be added, and the sandwich is often cut in half to make it easier to handle. The flavors and texture of the sandwich are counterbalanced by the ingredients used, creating an equilibrium of flavors, and the fats and acids in the ingredients also serve to counterbalance one another.
The Italian sandwich was invented in Portland, Maine, by baker Giovanni Amato in 1903. While selling his bread on his street cart, Amato received requests from dockworkers to slice his long bread rolls and add sliced meat, cheese and vegetables to them. Amato later opened a sandwich shop named Amato’s, and today the sandwich continues to be prepared by Amato’s sandwich shops in Portland. The Amato’s version is traditionally prepared using fresh-baked bread, ham, American cheese, slices of tomato, green pepper and sour pickle, black olives and salad oil.
The Italian sandwich is known as a submarine sandwich or a sub in Boston, Massachusetts, and in east Boston it is referred to as a spuckie, which may be named after the spuccadella, an Italian bread roll with a pointed shape. In Philadelphia and South Jersey it is known as a “hoagie” or a “grinder”. It is the first name that has given the designation to “Subway Sandwich Shops” around the world.
Tags: Baking, Bell Peppers, Cooking, Food, Lasagna, Meatless Monday, Mushrooms, Pasta Sauce, recipes, Vegetable Lasagna, Vegetarian, Whole Grain Lasagna Noodles
This week’s “Meatless Monday” Recipe of the Week is Vegetable Lasagna. You’ll never miss the meat! Enjoy and Eat Healthy.
1 (16 ounce) package Healthy Choice/Ronzoni Whole Grain Lasagna Noodles
1 pound fresh Mushrooms, sliced
3/4 cup chopped green bell pepper
3/4 cup chopped Onion
3 cloves Garlic, minced
2 tablespoons Extra Light Olive Oil
2 (26 ounce) jars Pasta Sauce
1 teaspoon dried Basil
1 (15 ounce) container Part-Skim Ricotta Cheese
4 cups Sargento Reduced Fat Shredded Mozzarella Cheese
1/2 cup Kraft Reduced Fat Grated Parmesan cheese
* McCormick Grinder Italian Seasoning, to taste (optional)
1 – Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
2 – In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
3 – Mix together ricotta, 2 cups mozzarella cheese, and eggs.
4 – Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9×13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
5 – Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
* Season with Italian Seasoning (optional)
Tags: Baking, Beans, Cooking, Cooking Tips, Dried Beans, Food, Grilling, Kitchen Hints, recipes
Using Dry Beans…..
One way to prepare Dry Beans – You can place dried beans (soaked or not) in a slow cooker, cover with about 4 inches of water, and place the slow cooker on low before you turn in for the night. By the time you wake up, you’ll have a batch of cooked beans ready to be eaten in soups, salads, or even frozen for later use.
Source: Couscous Stuffed Acorn Squash
Source: Italian Meatloaf (Revisited)