Italian+02

Kayla Parker Roasted Garlic Bread from allrecipes.com __Directions__ Preheat the oven to 350 degrees F (175 degrees C). Slice the tops off of the garlic bulbs so that the tip of each clove is exposed. Place the bulbs on a baking sheet, and drizzle with olive oil. Bake for 30 minutes, or until garlic is soft. Set the oven to broil. Slice the loaf of bread in half horizontally, and place cut side up on a baking sheet. Squeeze the cloves of garlic from their skins into a medium bowl. Stir in the butter, parsley, and Parmesan cheese until well blended. Spread onto the cut sides of the bread. Broil for about 5 minutes, until toasted. __ Nutrition __ Total Calories 433, Total fat 150g, protein 9g, carbs 35g, fiber 4, sodium 10mg, A 0%, C 0%, Calcium 10%, Iron 7%. Total calories are 7% of daily Value
 * 3 tablespoons garlic
 * 2 tablespoons olive oil
 * 1 (1 pound) loaf Italian bread
 * 1 ounce cup butter

Minestrone Italian Soup **Preparation time:** 10 min
 * Cooking time:** 20 min

Ingredients: (14oz) can good quality chopped tomatoes, drained
> ===How to Cook Italian Minestrone Soup:=== > 1. Put the oil into a large pan, pre heat it over a medium heat, add the onion and cook until the onion is clear. Add carrots, leek, celery, garlic, rosemary, bay leaves and cook until vegetables are just tender (5 min). > 2. Add the chopped tomatoes and cook for 1-2 min. > 3. Add the stock, cabbage and zucchini, bring it to the boil, cover and simmer for 5 min. > 4. Add pasta and simmer until pasta is cooked (5-10min). > 5. Discharge the bay leaves, add seasoning and ground pepper to taste. > 6. Serve in warm bowls garnished with fresh basil and parmesan cheese (1/2 tbsp per soup bowl).
 * 2 carrots, peeled and chopped
 * 1 leeks, chopped
 * 3 celery stalks, chopped
 * 1 medium onion, chopped
 * 1 small (3 oz) zucchini, chopped
 * ½ head of cabbage, shredded
 * 100g (4 oz) small shelled pasta
 * 1 tbsp olive oil
 * 750mL (3 cups) hot vegetable low salt stock
 * 2 garlic cloves
 * 3 bay leaves
 * 1 tbsp fresh rosemary, chopped
 * 3 tbsp fresh basil, torn into rough pieces
 * Salt and pepper to taste
 * Fresh Parmesan cheese, grated

Nutritional Values (There is 4 servings in the recipe, below are nutritional values for 1 serving.) Total calories14, fat 1g, protien 1g, carbs 8g, fiber 2g, 110mg, Vitamin A 24%, C 14%, D 0%, B6 4%, B12 0%, calcium 4%, Iron 2%. There is 2% of calories in a 2000 calorie a day diet. Kelly Solinger​Italian Chili ::::: **From: ** [|Better Homes and Gardens]

Italian sausage, basil, and oregano season this slow cooker chili.

Ingredients Hot cooked rice Shredded cheddar cheese Dairy sour cream
 * Servings: ** 6 to 8 servings.
 * Prep: ** 20 mins
 * Total: ** 3 hrs 20 mins
 * 1 ** pound lean ground beef
 * <span style="color: #333333; font-family: 'Arial Narrow','sans-serif'; font-size: 8pt;">1/2 **<span style="color: #333333; font-family: 'Arial Narrow','sans-serif'; font-size: 8pt;"> pound bulk Italian sausage
 * <span style="color: #333333; font-family: 'Arial Narrow','sans-serif'; font-size: 8pt;">1 **<span style="color: #333333; font-family: 'Arial Narrow','sans-serif'; font-size: 8pt;"> cup chopped onion
 * <span style="color: #333333; font-family: 'Arial Narrow','sans-serif'; font-size: 8pt;">1 **<span style="color: #333333; font-family: 'Arial Narrow','sans-serif'; font-size: 8pt;"> cup chopped green sweet pepper
 * <span style="color: #333333; font-family: 'Arial Narrow','sans-serif'; font-size: 8pt;">3 **<span style="color: #333333; font-family: 'Arial Narrow','sans-serif'; font-size: 8pt;"> cloves garlic, minced
 * <span style="color: #333333; font-family: 'Arial Narrow','sans-serif'; font-size: 8pt;">1 **<span style="color: #333333; font-family: 'Arial Narrow','sans-serif'; font-size: 8pt;"> 28-ounce can Italian-style tomatoes, cut up
 * <span style="color: #333333; font-family: 'Arial Narrow','sans-serif'; font-size: 8pt;">1 **<span style="color: #333333; font-family: 'Arial Narrow','sans-serif'; font-size: 8pt;"> 15-ounce can chickpeas (garbanzo beans), rinsed and drained
 * <span style="color: #333333; font-family: 'Arial Narrow','sans-serif'; font-size: 8pt;">1 **<span style="color: #333333; font-family: 'Arial Narrow','sans-serif'; font-size: 8pt;"> 15-ounce can light red kidney beans, rinsed and drained
 * <span style="color: #333333; font-family: 'Arial Narrow','sans-serif'; font-size: 8pt;">1 **<span style="color: #333333; font-family: 'Arial Narrow','sans-serif'; font-size: 8pt;"> cup water
 * <span style="color: #333333; font-family: 'Arial Narrow','sans-serif'; font-size: 8pt;">3 **<span style="color: #333333; font-family: 'Arial Narrow','sans-serif'; font-size: 8pt;"> tablespoons Worcestershire sauce
 * <span style="color: #333333; font-family: 'Arial Narrow','sans-serif'; font-size: 8pt;">2 **<span style="color: #333333; font-family: 'Arial Narrow','sans-serif'; font-size: 8pt;"> to 3 tablespoons chili powder
 * <span style="color: #333333; font-family: 'Arial Narrow','sans-serif'; font-size: 8pt;">2 **<span style="color: #333333; font-family: 'Arial Narrow','sans-serif'; font-size: 8pt;"> teaspoons dried basil, crushed
 * <span style="color: #333333; font-family: 'Arial Narrow','sans-serif'; font-size: 8pt;">2 **<span style="color: #333333; font-family: 'Arial Narrow','sans-serif'; font-size: 8pt;"> teaspoons dried oregano, crushed
 * <span style="color: #333333; font-family: 'Arial Narrow','sans-serif'; font-size: 8pt;">1/2 **<span style="color: #333333; font-family: 'Arial Narrow','sans-serif'; font-size: 8pt;"> teaspoon bottled hot pepper sauce (optional)
 * <span style="color: #333333; font-family: 'Arial Narrow','sans-serif'; font-size: 8pt;">1/4 **<span style="color: #333333; font-family: 'Arial Narrow','sans-serif'; font-size: 8pt;"> teaspoon salt

<span style="color: #cb0172; font-family: 'Arial Narrow','sans-serif'; font-size: 9pt; letter-spacing: 0.85pt;">Directions
 * <span style="color: #333333; font-family: 'Arial Narrow','sans-serif'; font-size: 8pt;">1. **<span style="color: #333333; font-family: 'Arial Narrow','sans-serif'; font-size: 8pt;"> In a large skillet, cook ground beef, sausage, onion, green pepper, and garlic until meat is brown and vegetables are tender; drain. In a 3-1/2- or 4-quart electric crockery cooker, combine the meat mixture, undrained tomatoes, chickpeas, beans, water, Worcestershire sauce, chili powder, basil, oregano, bottled hot pepper sauce (if desired), and salt.
 * <span style="color: #333333; font-family: 'Arial Narrow','sans-serif'; font-size: 8pt;">2. **<span style="color: #333333; font-family: 'Arial Narrow','sans-serif'; font-size: 8pt;"> Cover; cook on low-heat setting for 6 to 8 hours or cook on high-heat setting for 3 to 4 hours. Serve over hot cooked rice. Top with shredded cheddar cheese and sour cream. Makes 6 to 8 servings.



<span style="color: #cb0172; font-family: 'Arial Narrow','sans-serif'; font-size: 9pt; letter-spacing: 0.85pt;">Nutrition Facts <span style="color: #333333; font-family: 'Arial Narrow','sans-serif'; font-size: 8pt;">Calories 436, Total Fat 20 g, Saturated Fat 7 g, Cholesterol 72 mg, Sodium 992 mg, Carbohydrate 36 g, Fiber 10 g, Protein 29 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1, Starch 2, Medium-Fat Meat 3, Fat .5. <span style="color: #333333; font-family: 'Arial Narrow','sans-serif'; font-size: 8pt;">Percent Daily Values are based on a 2,000 calorie diet Kelly Solinger Penne all'arrabbiata Preparation time: 5 mins Cooking: 25 min Serves: 4 || <span style="color: #666666; font-family: 'Arial','sans-serif'; font-size: 9pt; line-height: 150%;"> <span style="color: #666666; font-family: 'Arial','sans-serif'; font-size: 9pt; line-height: 150%;">Total Calories per serving: 18.8 % based on a 2000 calorie/day diet.
 * =__Penne all'arrabbiata__=

<span style="color: #666666; font-family: 'Arial','sans-serif'; font-size: 9pt; line-height: 150%;">Ingredients: · <span style="color: #666666; font-family: 'Arial','sans-serif'; font-size: 9pt; line-height: 150%;">400 g (14 oz) Penne rigate pasta (cooked "al dente") · <span style="color: #666666; font-family: 'Arial','sans-serif'; font-size: 9pt; line-height: 150%;">90 ml (3 ½ oz) Extra virgin olive oil · <span style="color: #666666; font-family: 'Arial','sans-serif'; font-size: 9pt; line-height: 150%;">2 Cloves of garlic (finely chopped) · <span style="color: #666666; font-family: 'Arial','sans-serif'; font-size: 9pt; line-height: 150%;">2 or 3 Whole dried red chili peppers (roughly chopped) · <span style="color: #666666; font-family: 'Arial','sans-serif'; font-size: 9pt; line-height: 150%;">500 g (1.1 lb) Chopped tomatoes · <span style="color: #666666; font-family: 'Arial','sans-serif'; font-size: 9pt; line-height: 150%;">A small handful of flat leaf parsley (roughly chopped) · <span style="color: #666666; font-family: 'Arial','sans-serif'; font-size: 9pt; line-height: 150%;">Salt for seasoning

<span style="color: #666666; font-family: 'Arial','sans-serif'; font-size: 9pt; line-height: 150%;">Directions: <span style="color: #666666; font-family: 'Arial','sans-serif'; font-size: 9pt; line-height: 150%;">Chop the garlic and chili peppers. <span style="color: #666666; font-family: 'Arial','sans-serif'; font-size: 9pt; line-height: 150%;">Heat the olive oil in a sauté pan (medium heat) and add the chopped ingredients (garlic/chili peppers) into the pan. <span style="color: #666666; font-family: 'Arial','sans-serif'; font-size: 9pt; line-height: 150%;">Sauté for a couple of minutes or until the garlic becomes golden in color. <span style="color: #666666; font-family: 'Arial','sans-serif'; font-size: 9pt; line-height: 150%;">When the garlic has turned to golden, add the chopped tomatoes. <span style="color: #666666; font-family: 'Arial','sans-serif'; font-size: 9pt; line-height: 150%;">Stir for a few seconds. <span style="color: #666666; font-family: 'Arial','sans-serif'; font-size: 9pt; line-height: 150%;">Season with salt. <span style="color: #666666; font-family: 'Arial','sans-serif'; font-size: 9pt; line-height: 150%;">Stir again for few seconds. <span style="color: #666666; font-family: 'Arial','sans-serif'; font-size: 9pt; line-height: 150%;">Now, cook on medium/low heat for about 20-25 minutes, to reduce the sauce. After this time the sauce will be ready. <span style="color: #666666; font-family: 'Arial','sans-serif'; font-size: 9pt; line-height: 150%;">A few minutes before the arrabbiata sauce is ready, boil your pasta and when the pasta is cooked al dente, drain it and add it into the pan containing the sauce. <span style="color: #666666; font-family: 'Arial','sans-serif'; font-size: 9pt; line-height: 150%;">Stir for few seconds to coat the pasta with the sauce. Do this when the pan is still on the heat. <span style="color: #666666; font-family: 'Arial','sans-serif'; font-size: 9pt; line-height: 150%;">Then, sprinkle with chopped parsley. <span style="color: #666666; font-family: 'Arial','sans-serif'; font-size: 9pt; line-height: 150%;">Give a quick stir and serve immediately. <span style="color: #666666; font-family: 'Arial','sans-serif'; font-size: 9pt; line-height: 150%;">Buon appetito!


 * Nurtrition Facts**::Total Calorie: 376. Calories from fat:226. Total Fat: 26g, 4g saturated. Sodium: 591mg.Total Carbs: 35g. Dietary Fiber: 7g. Sugars:5g. Protein: 4g.



=Angel Hair with Arugula Pesto and Salmon --Dani Nelson=

Serving size: 100 grams1 ounce (28g)1/8 of recipe (176g)Entire Recipe (1,410g)

Alcoholic beverage, wine, table, white, Pinot Blanc 1.0 x 1 serving 5 fl oz (147g) [|Arugula, raw] 4.0 x 1/2 cup (10g) [|Basil, fresh] 3.0 x 1/4 cup leaves, whole (6g) [|Fish, salmon, coho, wild, cooked, moist heat] 7.0 x 3 oz (85g) [|Garlic, raw] 1.0 x 3 cloves (9g) [|Nuts, hazelnuts or filberts] 0.5 x 1 cup, chopped (115g) [|Oil, corn, peanut, and olive] 5.0 x 1 ounce (28g) [|Parmesan cheese topping, fat free] 6.0 x 1 ounce (28g) P [|asta, fresh-refrigerated, plain, cooked] 8.0 x 1 ounce (28g) [|Salt, table] 2.0 x 1 tsp (6g)
 * Recipe Ingredients**

Preparation
1. Pesto---In food processor, combine arugula, basil, nuts and garlic. Process 1 minute. Gradually add oil and process until blended. Add chese and salt; process until smooth. Set aside 1 cup for recipe. Refrigerate remainder for another use (up to 1 week) 2. Salmon and Pasta---Place salmon fillet in a large nonstick skillet. Add wine and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, covered, for 10 minutes or until fist flakes easily. Remove from poaching liquid; keep warn. Discard liquid. 3. Meanwhile, cook pasta following package instructions, 3 minutes. Drain, reserving drained pasta with 1 cup pesto and 1/4 cup of the pasta water, adding more water if needed. Remove the skin from salmon, discard. Flake fish into pasta. Enjoy!!!!!!!!!!
 * Nutritional Facts (based on a 2000 calorie/day diet)**
 * Calories-469. Calories from fat-254. Total fat 29g (Saturated Fats, 5g. Trans Fats, 0g), Cholesterol 56mg, Sodium 866mg, Carbohydrates 18g, Dietary Fiber 1g, Sugars 1g, Protein 32g, Vitamin A 7%, Vitamin C 5%, Calcium 23%, Iron 13%**.

PIE CHART AND GRAPHS OF DAILY PERCENT OF CALORIES AND MET RDA'S



=Italian Summer Salad --Dani Nelson=

Serving size: 100 grams1 ounce (28g)1/6 of recipe (346g)Entire Recipe (2,075g) [|Artichokes, (globe or french), cooked, boiled, drained, with salt] 13.75 x 1 ounce (28g) [|Endive, raw] 1.0 x 1 head (513g) [|Lettuce, cos or romaine, raw] 1.0 x 1 head (626g) [|Oil, olive, salad or cooking] 3.0 x 1 tbsp (14g) [|Peppers, sweet, red, sauteed] 12.4 x 1 ounce (28g) [|Radishes, raw] 1.0 x 1 cup slices (116g) [|Salt, table] 1.0 x 1 dash (0g) [|Vinegar, balsamic] 2.0 x 1 tbsp (16g) [|Vinegar, distilled] 1.0 x 1 tbsp (15g)
 * Recipe Ingredients** Qty x Measure click on name for nutrient facts

Preparation
In a small bowl, whisk together, 2 tbsp. balsamic vinegar, 1 tbsp. white whine vinegar and 1/8 tsp. each salt and pepper, slowly whisk n 3 tbsp. olive oil. In large serving bowl, combine 8 cups chopped escarole(1 large head), 1 can (13.75 oz.) drained artichoke hearts, 3 oz thinkly sliced salami cut into 1/4 inch ribbons, 1 jar (12.4 oz) roasted red peppers cut into 1/2-inch pieces and 6 oz fresh mozzarella cut into 1/2 inch pieces. Drizzle with prepared dressing and serve. Slice and sprinkle radishes on top.


 * Nutritional Facts (Based on a 2000 calorie/day diet)**
 * Total Calories per serving-211. Calories from fat 127. Total fat 15g (Saturated Fat 2g, Trans fat 0g), Cholesterol 0g, Sodium 103mg, Total Carbohydrates 19g, Dietary Fiber 12g, Sugars 6g, Protein 5g, Vitamin A 251%,**
 * Vitamin C 221%, Calcium 10%, Iron 14%.**

PIE CHARTS AND GRAPHS SHOWING PERCENTAGE OF CALORIES TAKEN UP BY SERVING OF SALAD AND PERCENTAGES OF RDA'S OF CERTAIN NUTRIENTS