Grilled Cod With Spinach And Tomatoes

Ingredients

• Servings: 1
• 1 (4 ounce) fillet cod
• salt and ground black pepper to taste
• 1 pinch garlic powder, or to taste
• 1/4 cup roughly chopped spinach, or to taste
• 1/4 tomato, seeded and diced
• 1 tablespoon chopped onion
• 1 tablespoon olive oil, or to taste
• 1 tablespoon balsamic vinegar, or to taste
• 1 slice mozzarella cheese, cut into cubes

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat an outdoor grill for medium-high heat.
• place cod on a piece of aluminum foil and season with salt, black pepper, and garlic powder. top cod with spinach, tomato, and onion; season again with salt and black pepper. drizzle olive oil and balsamic vinegar over cod and top with mozzarella cheese. fold foil over cod creating a packet, crimping the edges together making a seal.
• cook on the preheated grill until fish flakes easily with a fork, 7 to 9 minutes.

lasagna pepper boats

Ingredients

• Servings: 12
• 6 green bell peppers, halved and seeded
• salt to taste
• water as needed
• 1 pound ground beef
• 3 (8 ounce) cans tomato sauce
• 1 (6 ounce) can tomato paste
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• ground black pepper to taste
• 1 (12 ounce) container cottage cheese
• 2 cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• arrange bell peppers, cut-side up, in a 10x15-inch baking dish; season with salt. pour enough water into dish to make 1/4-inch depth.
• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. add tomato sauce, tomato paste, 1 teaspoon salt, oregano, and black pepper to ground beef; bring to a boil. reduce heat and simmer until flavors blend, about 15 minutes.
• fill each bell pepper with a heaping tablespoon cottage cheese; top with a layer of mozzarella cheese, a layer of cheddar cheese, and meat sauce. sprinkle each 'boat' with more mozzarella cheese and cheddar cheese.
• bake in the preheated oven until peppers are tender and cheeses are melted, 50 to 65 minutes.

Addicting Chip Dip

Ingredients

• Servings: 8
• 2 (8 ounce) packages cream cheese, softened
• 1/4 cup milk
• 1 1/2 teaspoons anchovy paste
• 3 tablespoons grated onion
• 1 pinch garlic powder

Recipe

Preparation Time: 5 mins Ready Time: 1 hr 5 mins


• in a medium-sized mixing bowl, combine cream cheese and milk until creamy. add more milk for a thinner dip. using a fork, whip the anchovy paste, onion, and garlic powder into the mixture. cover and refrigerate this dip at least one hour before serving.

dandelion pesto and sausage pasta

Ingredients

• Servings: 6
• 2 bunches dandelion greens, stems and center ribs discarded and leaves cut into 2-inch pieces
• 1 pound orecchiette pasta
• 3/4 cup grated parmesan cheese, plus more for garnish
• 1/2 cup pine nuts
• 1/2 cup mascarpone cheese
• 1/4 cup olive oil
• salt and ground black pepper to taste
• 1/2 pound bulk italian sausage

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil; add dandelion greens and cook until softened, about 1 minute. transfer to a bowl with a slotted spoon, leaving water in the pot.
• return dandelion cooking water to a boil; add orecchiette and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. drain, reserving 1/2 cup pasta water.
• process 3/4 of the dandelion greens in a food processor until finely chopped. add parmesan cheese, pine nuts, mascarpone cheese, and olive oil; process until pesto is smooth. season pesto with salt and black pepper.
• heat a large skillet over medium-high heat. cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. stir orecchiette, dandelion pesto, reserved pasta water, and remaining dandelion greens into sausage; bring to a simmer, reduce heat to low, and cook until slightly reduced, about 5 minutes. ladle into bowls and garnish with parmesan cheese.

seared steaks with caramelized onions and gorgonzola

Ingredients

• Servings: 4
• 2 tablespoons canola oil, divided
• 2 large onions, sliced
• 1 tablespoon brown sugar
• 1/2 cup reduced-sodium beef broth
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1 pound beef tenderloin (filet mignon) or sirloin steak, 1 to 1 1/4-inch thick, trimmed and cut into 4 steaks
• 1/4 cup crumbled gorgonzola or blue cheese

Recipe

Ready Time: 30 mins


• heat 1 tablespoon oil over medium heat in a large skillet. add onions and brown sugar and cook, stirring often, until the onions are very tender and golden brown, about 15 minutes. add broth, vinegar and 1/4 teaspoon salt and cook, stirring, until the liquid has almost evaporated, 3 to 4 minutes more. transfer the onions to a bowl; cover to keep warm. clean and dry the pan.
• sprinkle the remaining 1/4 teaspoon salt and pepper on both sides of each steak. heat the remaining 1 tablespoon oil in the pan over medium-high heat. add the steaks and cook until browned, 3 to 5 minutes. turn them over and top with cheese. reduce heat to medium-low, cover and cook until the cheese is melted and the steaks are cooked to desired doneness, 3 to 5 minutes for medium-rare. serve the steaks with the caramelized onions.

cheesy one pan mac and cheese

Ingredients

• Servings: 6
• 1 box barilla® pronto™ elbows
• 1/2 tablespoon dry mustard
• 1 cup heavy cream
• 1 1/2 cups shredded sharp cheddar cheese
• 3/4 cup grated parmigiano reggiano cheese
• 2 tablespoons chopped fresh parsley
• salt and black pepper to taste

Recipe

Cook Time: 10 mins Ready Time: 10 mins


• pour whole box of pasta into a large skillet (approximately 12 inches in diameter). pour 3 cups of cold water into the pan, ensuring that the water covers the pasta. turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).
• cook on high, stirring occasionally, until almost all of the liquid has evaporated.
• add dry mustard and cream and bring to a simmer then, remove the skillet from heat and gently fold in the sharp cheddar, parmigiano and parsley. serve immediately.

Unstuffed Bell Peppers

Ingredients

• Servings: 6
• 1 pound ground beef
• 3 cups cooked rice
• 1 red bell pepper, chopped
• 1 orange bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cups tomato sauce
• 1/2 cup brown sugar
• 8 ounces shredded cheddar cheese

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 400 degrees f (200 degrees c).
• heat a large skillet over medium-high heat. break ground beef into pieces and add to skillet; cook and stir until about half of the beef is browned, 3 to 5 minutes. stir red bell pepper, orange bell pepper, and green bell pepper into the beef; continue to cook and stir until the beef is entirely browned, about 5 minutes more. drain and discard grease.
• mix tomato sauce and brown sugar together in a bowl; pour over the beef mixture. stir rice into the beef mixture and stir; transfer to a 9x13-inch baking dish. sprinkle cheddar cheese over the mixture.
• bake in preheated oven until the cheese is bubbling, about 30 minutes. cool dish 5 minutes before serving.