The only thing better than enjoying these sausage and pepper sandwiches hot and fresh is enjoying them as leftovers for a quick meal the next day (and the day after that).
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Start to finish: 45 minutes
Impresses: 4
Ingredients
For the ravioli:
2 eggs
¼ cup whole milk
1 tablespoon basil pesto
1 cup grated Parmesan cheese
2 cups Italian-style panko breadcrumbs
1 package fresh ravioli, flavor of choice
¼ cup olive oil
2 tablespoons parsley, chopped
For the marinara:
1 tablespoon olive oil
¼ cup white onion, minced
2 cloves garlic, minced
1 jar marinara sauce
¼ cup finely shredded mozzarella
¼ cup grated Parmesan cheese
¼ cup grated Romano
¼ cup grated Asiago cheese
Method
For the ravioli:
Heat oven to 425 F. Line a large baking sheet with parchment paper and place a baking rack on top. Coat with cooking spray. Set aside.
In a shallow dish, whisk together eggs, milk and pesto to combine. In a separate shallow dish, combine Parmesan cheese and breadcrumbs. Dip 1 ravioli in egg mixture; and then, let excess drip off. Coat in breadcrumb mixture, pressing down slightly so it adheres to the ravioli. Place coated ravioli on prepared baking rack. Repeat with remaining ravioli.
Drizzle ravioli with olive oil. Bake in preheated oven for 15 minutes, or until browned. Let rest 5 minutes before serving. Garnish with chopped parsley.
For the marinara:
Bring a small pot to temperature over medium heat. Add olive oil and onion, and sauté until translucent, about 4 minutes. Add garlic and cook an additional minute. Pour in marinara sauce and reduce heat to low. Let simmer for 10 minutes. Remove from heat and whisk in mozzarella, Parmesan cheese, Romano and Asiago cheese. Serve immediately.
Start to finish: Active: 30 minutes
Impresses: 6
Ingredients
For the salad:
2½ cups water (to yield 2 cups cooked)
1 cup uncooked freekeh
½ tablespoon olive oil
1 cup sweet corn kernels (fresh, frozen or canned)
3 medium zucchinis, cut in half and sliced into half moons
1½ cups cherry tomatoes, halved
¼ cup red onion, finely diced
¼–⅓ cup fresh basil, thinly sliced
8 ounces fresh mozzarella pearls
Salt and pepper, to taste
For the dressing:
2 tablespoons olive oil
2 teaspoons balsamic vinegar
2 cloves garlic, minced
1 tablespoon lemon zest
2 teaspoons lemon juice
Method
Heat the water in a pot over high heat. Once boiling, add uncooked freekeh. Reduce heat to a simmer and cook, uncovered, for 8–10 minutes, or until all the liquid is absorbed. Remove from heat and fluff with a fork. Set aside until ready to serve.
Meanwhile, heat olive oil in a large skillet. Add corn and allow to roast over medium-high heat for 4–5 minutes, or until the edges become browned and toasted. Add zucchini; and then, cook 2–3 minutes longer until the zucchini develops roasted edges. Remove from heat.
To make the dressing, combine ingredients in a small bowl and whisk until blended. Set aside.
To mix the salad, add cooked freekeh to a large mixing bowl. Add roasted corn and zucchini, cherry tomatoes, onion, basil, mozzarella pearls and prepared dressing. Gently fold together to combine. Then, garnish with additional mozzarella or basil, if desired. Season with salt and pepper. Serve immediately.
Notes: Err on the side of undercooking the zucchini, especially if you slice it very thinly or plan to enjoy this recipe as leftovers. This recipe can also be served chilled, if desired. Eat within 2 days for best results.
Comfort food doesn’t have to be heavy — or sacrifice flavor. This butternut squash lasagna is loaded with veggies and layered in flavors that will leave you satisfied.
Read MoreFour Cheese
Heat oven and prepare 2 boxes of cornbread mix to package instructions. Grease a cast-iron skillet with salted butter, set aside. To prepared mix, add ¼ cup each of shredded mozzarella, Monterey Jack, cheddar and Parmesan cheeses. Pour into prepared skillet and bake to package instructions.
Green Chili
Heat oven and prepare 2 boxes of cornbread mix to package instructions. Grease a cast-iron skillet with salted butter, set aside. To prepared mix, add a 4-ounce can drained green chilies. Pour into prepared skillet and bake to package instructions.
Maple Bacon
Heat oven and prepare 2 boxes of cornbread mix to package instructions. Grease a cast-iron skillet with salted butter, set aside. To prepared mix, add ¼ cup real maple syrup and 6 slices crisp bacon, chopped. Pour into prepared skillet and bake to package instructions.
Start to finish: 10 minutes
Impresses: 6
Ingredients
1 pound cauliflower florets
1 tablespoon olive oil
1 teaspoon garlic salt
3 tablespoons butter, plus more for greasing pan
2 tablespoons flour
2 cups whole milk
2 cups shredded cheddar cheese
1 cup shredded mozzarella
½ cup Italian-style panko breadcrumbs
¼ cup grated Parmesan cheese
Method
Heat oven to 400 F and line a baking sheet with parchment paper.
Add cauliflower, olive oil and garlic salt to baking sheet and toss to combine.
Roast for 30 minutes or until cauliflower starts to become golden. Set aside and keep oven at 400 F. Butter a 9-by-13-inch baking dish and set aside.
Melt 1 tablespoon butter in a heavy-bottomed pot over medium heat. Whisk in flour and cook for 1 minute.
Slowly pour in milk, whisking constantly to avoid any lumps. Reduce heat to medium-low and let thicken for 2–3 minutes. Remove from heat and whisk in cheddar and mozzarella cheese until melted and a thick sauce has formed.
Add cauliflower and mix to coat. Pour into prepared baking dish.
In a small bowl, melt remaining 2 tablespoons of butter.
Add in panko and Parmesan and stir to combine.
Sprinkle breadcrumb mixture over the cauliflower.
Bake until the top starts to brown, about 15–18 minutes.
Let cool 5 minutes before serving.
Start to finish: 25 minutes
Impresses: 4
Ingredients
1 premade thin pizza crust
¼ cup sweet chili sauce (can be found in the Asian aisle of your grocery store)
¼ red onion, thinly sliced
2 cups shredded chicken (from Simply Perfect Roasted Chicken recipe)
2 cups coleslaw mix
¼ cup Greek yogurt
1 tablespoon lime juice
1 teaspoon lime zest
Method
Heat oven to 450 F and line a baking sheet with parchment paper.
Spread pizza crust with sweet chili sauce and top with chicken, red onion and mozzarella.
Bake 12–15 minutes, or until edges start to brown.
While pizza bakes, make slaw. Mix together yogurt, lime juice and lime zest. Toss with slaw.
Remove pizza from oven and let rest 2 minutes before cutting into 8 slices. Top with slaw and serve immediately.
Quick Tip
Bake the pizza in advance and store slices and slaw separately in the refrigerator. Heat up slices individually when ready to eat and top with slaw.
Start to finish: 35 minutes
Impresses: 1
Ingredients
2 ounces soba noodles (also known as buckwheat noodles, available in the health aisle of your grocery store)
1 tablespoon pesto
2 teaspoons olive oil
1 teaspoon balsamic vinegar
¼ cup mozzarella pearls, halved
¼ cup grape tomatoes, halved
Method
Bring a medium-sized pot of water to a boil and cook soba noodles to 1 minute shy of package directions.
Drain and rinse with cold water. Set aside.
In a medium-sized bowl, whisk together pesto, olive oil and balsamic vinegar. Add in noodles and toss to coat. Add in mozzarella and tomatoes and toss again. Keep refrigerated until ready to enjoy.
Start to finish: 35 minutes
Impresses: 4
Ingredients
8-ounce package gnocchi pasta
2 cups 4% milk fat cottage cheese
½ cup grated Parmesan cheese
1 cup roasted red peppers
1 tablespoon minced garlic
1 teaspoon crushed red pepper
1 teaspoon salt
1 sprig rosemary, leaves removed from stem
¼ cup dry red wine
½ cup fresh mozzarella pearls, halved
Method
Bring a large stockpot of water to a boil and cook gnocchi for 1 minute. Drain and set aside.
Heat oven to 400 F and spritz a baking dish with cooking spray. Set aside.
Add cottage cheese, Parmesan, roasted red peppers, garlic, crushed red pepper, salt, rosemary and red wine to a blender. Pulse to combine before blending on high for 2 minutes, or until smooth.
Toss cooked gnocchi with 2 cups sauce and pour into prepared baking dish. Pour remaining sauce on top and dot with mozzarella pearls.
Bake 15 minutes or until bubbly and cheese has melted. Let set 5 minutes before serving.
Start to finish: 50 minutes
Impresses: 6
Ingredients
1 pound riced cauliflower, frozen or fresh
2 eggs, lightly beaten
½ cup Parmesan cheese, grated
1 teaspoon Italian seasoning
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
3 cloves garlic, minced
½ teaspoon salt
Method
Preheat oven to 425 F. Line a sheet pan with parchment paper, set aside.
Steam riced cauliflower in the microwave according to package instructions. If you grate/rice your own, place in a microwave-safe bowl covered with plastic wrap with a few holes poked in the top and steam 5–6 minutes.
Carefully spread steamed cauliflower on a sheet pan lined with paper towels and set in the fridge for 10 minutes to cool.
In a small bowl, combine ricotta, mozzarella, garlic and salt. Mix until fully incorporated. Set aside.
In a large bowl, combine cooled cauliflower, eggs, Parmesan and Italian seasoning. Stir with a wooden spoon until a dough-like consistency is formed. Turn mixture onto parchment-lined baking sheet and press into an even layer, similar to a pizza crust. Bake for 15 minutes, or until slightly browned.
Remove from oven and carefully flip over parchment, so the top of the crust is now on the bottom of the baking sheet and peel parchment off the now top crust. Schmear with ricotta mixture.
Bake again for 10–15 minutes or until cheese is bubbly and lightly browned.
Let rest 5 minutes before cutting.
Recipe courtesy of Amber Talsma
Start to finish: 1 hour
Impresses: 10
Ingredients
20 lasagna noodles
2 tablespoons olive oil
1 medium onion, diced
1 cup mushrooms, finely chopped
1 bell pepper, diced
3 garlic cloves, minced
2 pounds ground beef
1 28-ounce can diced tomatoes
1 6-ounce can tomato paste
1 teaspoon salt
1 teaspoon pepper
1 30-ounce container whole milk ricotta cheese
1 pound mozzarella, grated
1 cup Parmesan cheese, grated
2 large eggs
¼ cup parsley, minced
¼ cup basil, minced
Method
Preheat oven to 375 F. Boil lasagna noodles in a large pot of salted water until al dente. Drain, rinse with cold water to cool and then lay flat on a sheet of foil. Set aside.
In a large pot, heat the olive oil over medium-high heat. Add the onion, mushrooms, bell pepper and garlic, then sauté for 4–5 minutes until vegetables start to soften. Remove vegetables from the pan.
Add ground beef to the pan and cook until browned. Drain the excess fat.
Add diced tomatoes, tomato paste, ½ teaspoon salt and ½ teaspoon pepper.
Add the vegetable mixture and stir to combine. Let the mixture simmer on low heat for 30 minutes.
To make the filling, combine the ricotta cheese, ½ cup of the mozzarella, ¾ cup of the Parmesan, eggs, remaining salt and pepper, parsley and basil. Stir to combine.
To assemble, spoon a thin layer of sauce into the bottom of a 9x13-inch baking pan or five 6-inch disposable foil loaf pans.
Spread 2–3 tablespoons of the filling on each noodle. Then, roll the noodles up so the cheese is on the inside of the roll.
Lay rolls sideways in the 9x13-inch pan (four rolls will fit in each loaf pan).
Top evenly with the remaining sauce, mozzarella and Parmesan.
Place pan(s) on a baking sheet and bake for 20 minutes or until bubbly.
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