Stuffed Peppers alla Raffaele

Depending on how many peppers you make I will give you the recipe for the dish above in the photo.
I made 7 of them


Yellow and Orange peppers are wonderful so sweet and no after taste we used those and one green and one red
I washed them dried, cut out the stem and all the seeds washed again drained them well.

1 Package of Veal, Pork, Beef ground I purchased @ BJ's about 3lbs you can buy almost anywhere now they are calling it "Meatloaf Mix"
1 Onion
1/2 head of garlic slivered
Marinara Sauce (you can make it or use something like Classico, Hunt's Traditional I used Marinara Sauce I had made
1 box prepared Rice a Roni (you can use white,brown, rice any mixture you like
Pepperidge Farm crushed bread crumbs (blue bag)
Olive Oil
Salt & Pepper
Basil, Oregano, garlic powder, onion powder.

Take the Meatloaf Mix, chopped onions and garlic saute and then drain once cooked free of all the fat
Separately you make your rice whatever you prefer as I mentioned above
Mix these two items together then put in about 1/2 of the sauce and some water mix well, then add bread crumbs about 2 cups of it less if you want it meatier or more if you like the consistency with the crumb
Once all mixed together just add your spices to your liking should be a little wet

Take a spoon of sauce and put on bottom of 13 x 9 pan I used a glass pan stuff your peppers and cover with a little sauce on each one cover with aluminum foil and bake for about 1 1/2 hrs @ 350 degrees.
You need to make sure the peppers are nice and soft
If you want you can stuff them by cutting the peppers in half today I decided to try a new way with the stuffing on the top they were pretty darn good as Ralph says the best he truly enjoyed them
Hope you all do too.
If you have any questions let me know don't forget to follow my blog!
Have a great day!
Thanks!

Tri-Color Tortellini Salad

Tri Color Tortellini Salad

1 lb of Tortellini your choice (I used Mama Dells) tri color cheese tortellini
*Pesto I used Classico brand this you have to use your discretion maybe a 2 tablespoons or 2 teaspoons
Sundried tomatoes I cut them in pieces used about cup of them
1 tablespoon grated cheese (you can put more if you want more flavor)
salt & pepper to taste
2 tablespoons olive oil
1 dash of vinegar

Boil and drain the tortellini
Add all the ingredients and just mix it all together
Refrigerate for a while so the flavor enhances the tortellini
*Pesto is pretty strong that is why I said use your discretion I used about 2 tablespoons it tastes wonderful!

I always get this pasta salad @ Antonio's in North Haven but wanted to try it here it came out delicious!
Have fun enjoy! Hope to start getting you more recipes soon!

Hamburger Soup

Hamburger Soup 2-3 lbs Ground Meat (you can substitute ground chicken or ground turkey) 

1/2 bag chopped carrots (baby ones in bag) 
6 stalks chopped celery 
1 onion chopped 
1 garlic minced olive oil to coat the bottom of the pan 
1 can diced tomatoes 
1 can tomato sauce 
1 box Vegetable or Beef Broth unsalted or low sodium 
 garlic powder 
 onion powder 
 basil 
 oregano 
 parlsey 
 salt and pepper 
1 box Ditalini Pasta Brown 
Onions garlic and chop meat then put in your carrots, celery let saute and cook so they soften you will be able to tell about 1/2 hour Then put in your broth let that simmer for about 20 minutes add in all your spices Then add in your sauce and diced tomatoes let it cook for a while hour or so you might want to add some water in it also I did. In a separate pan boil your pasta and drain it. You have a choice here you can add the pasta to the soup or leave it and when you serve it you can add a little pasta to it Has a tendency to blow up if you leave in the soup and store in refrigerator. It's a perfect day for soup nice and warming enjoy with some nice crusty italian bread yummy! 


Bueno Appetito Felicia M Apuzzo

Apple Pumpkin Muffins - Nice Fall Treat

Ingredients 1 1/2 cups whole wheat flour 1 cup unbleached all-purpose flour 1 1/2 cups raw sugar 1 tablespoon pumpkin pie spice 1 teaspoon baking soda 1/2 teaspoon salt 2 eggs 1 cup canned pumpkin 1/2 cup vegetable oil 2 cups peeled and chopped apples 3 tablespoons butter, softened 1/2 cup raw sugar 1/4 cup whole wheat flour 1 teaspoon ground cinnamon Directions Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Combine 1 1/2 cups whole wheat flour, all-purpose flour, 1 1/2 cups raw sugar, pumpkin pie spice, baking soda, and salt in a large bowl. Mix eggs, pumpkin, and oil in a small bowl. Stir egg mixture into flour mixture until just moistened; fold in apples. Fill prepared muffin cups 2/3 full. Combine butter, 1/2 cup raw sugar, 1/4 cup whole wheat flour, and cinnamon in a small bowl; sprinkle over muffin batter. Bake in preheated oven until golden and a toothpick inserted in the middle comes out clean, 18 to 22 minutes. Cool for 5 minutes before removing from muffin cups to wire racks.

Kielbasa, Potatoes, Onion Frittata

Ok here it goes folks going to do this quickly everyone wants the recipe!

Kielbasa (I use hummel's comes with 2 large links)cut into small chunks
Potatoes (about 6 of them diced up and cooked for about 10 minutes drained and cooled off
Onion 1 large chopped up
8 eggs I actually mixed some eggbeaters in with the eggs a little less fat.
Grated cheese 1 tablespoon
Black Pepper a few shakes
Parsley a few shakes or fresh chopped

Put a tablespoon vegetable oil in saute pan and then the chopped onions let them carmelize.
Then I added the Kielbasa to that pan and let them both brown a little together shut it off.
In the mean time I beat the eggs,grated cheese, black pepper,parsley in a large mixing bowl.
The potatoes should be drained by now and cooled off add them to the egg mixture
Drain the Kielbasa and onion mixture also don't want all of that fat or grease in the frittata
Then add the Kielbasa after drained to the egg mixture
In the meantime get a 13 x 9 glass or whatever you use baking pan spray with Pam or whatever you would use.
Then pour the entire bowl that should have the potatoes, kielbasa mixture in the egg mix into the 13 x 9 pan
Bake @ 350 you will notice it settling and bubbling a little don't overcook it!
It is delish!!

There might be some spelling errors in a hurry so excuse for me!
Enjoy!
Buon Appetito!

Chicken Sausage with Broccoli Rabe and Cannellini Beans yummy!!

Ok so I am on this weight watcher diet and trying to cook a little more sensible than before for myself!!

1 pkg Longhini chicken sausage (or whatever brand you like)
1 bunch or more Broccoli Rabe
1 head of peeled and chopped garlic cloves
1 can of Cannellini Beans
1 tablespoon olive oil

I took the chicken sausage out of the casing and sliced into smaller chunks set aside
Broccoli rabe chopped of course took off most of the stems and washed it and drained good set aside
peeled some garlic (lots)chop but not too small I like to be able to taste the garlic!
drained one can of Cannellini Beans

In my frying or sautee pan I put in a tablespoon of olive oil along with the garlic that is peeled and chopped cook on medium heat letting it get soft the garlic but not too brown
Took the sausage and sauteed that with garlic then I put in the can of drained beans
cooked for a while until the sausage got sort of brown and the beans were cooked also
I took the sausage and bean mixture cooked and used a slotted utensil to put it in a bowl off to the side
Then used the same sautee/frying pan and it had enough of the left over olive oil put the broccoli rabe in it too cook I like my Rabe nice and cooked almost crispy if you want more broccoli rabe in the meal you can add another head of it in it, in the Rabe I added a little white wine, some grated cheese, lemon juice and garlic powder salt and pepper.
Once the Rabe was cooked I mixed it all together you can also add some red crushed pepper if you like a little kick in it.

Hope you all like it I did this quickly for you everyone asking for the recipe if you have any questions just send me an email ok.

thanks
have a great day/night!!

Italian Vegetable Soup (Good for WW users)

Here is another good soup recipe I am going to try and add some extras from my point of view....today is a rainy day and good for soup but probably will make it over weekend..sounds delish and hardly any points.....wooohoooo!!

2 cups escarole, choppped
2 cloves garlic minced
1 cup chopped onions
2 cups fresh spinach baby leaves
2 small uncooked zucchini cubed
1 medium sweet red pepper chopped
1 medium uncooked fennel bulb thinly sliced (tastes like Anise)
6 cups vegetable broth (hopefully sodium free organic perhaps)
28 oz can diced tomates, preferably fire roasted peppers
1/4 tsp crushed red pepper flakes
2 tsp thyme, fresh, finely chopped
1 tsp oregano, finely chopped
3/4 tsp table salt
1/4 tsp black peppers
1/4 cup parsley, fresh chopped
1/4 cup basil fresh leaves

Put escarole, garlic, onions.spinach,zucchini,red pepper, fennel,vegetable broth, diced tomatoes, red pepper flakes, thyme and oregano into a large soup pot. Cover and bring to a boil over high heat. Reduce heat to low and simmer,partyly covered for about 10 minutes.

Stir in salt, black pepper, parsley and basil. Serve about 1 cup per serving and 1 point per serving.

*I am goint to add in some beans you can use your choice of black beans, cannellini,white,chick peas, red kidney whatever your fancy it will change the points value I would figure an extra point or two for that.


Enjoy everyone more to come have a great day!!
Remember keep cooking keeps your tummy and heart happy cook for the ones you love!! :) xoxo