6-8 medium potatoes sliced thinly
6 tablespoons butter melted
1/2 teaspoon salt
pepper to taste
6 tablespoons Pecorino/Romano cheese grated
2 cups swiss cheese shredded
Directions
1. Butter a 9 x 13″ baking dish
2. With skins on potatoes, slice thinly on a mandolin
3. Start layering the potatoes in rows overlapping each slice until you are close to top of dish
4. Pour the melted butter over potatoes
5. sprinkle salt and pepper
6. Bake in pre-heated 500 degree oven for 25-30 minutes until golden brown
7. Take out of oven and cover top with the combined swiss cheese and pec/rom cheese
8. Put back in oven for 2-3 minutes till melted
1 jar (34 ounce) Roasted Red Peppers in water
1 can large black olives
8 cloves garlic thinly sliced
1/4 cup extra-virgin olive oil
2 teaspoons crushed oregano
salt (to taste)
black pepper (to taste)
Directions
1. Thinly slice all garlic into a medium size bowl. Add the oregano and oil, salt & pepper
2. Lay out paper towels and put the wet peppers on top and dry them well and very gently being sure
to absorb all the water out of the peppers (allowing for the oil to get absorbed into the pepper)
3. Slice peppers into sections and put into above bowl and lightly stir together
4. Slice each olive into round slices (about 3 in each) using about 1/2-3/4 can
5. Cover with lid and store in the refrigerator up to a week
A simple, yet tasty meal in just 30 minutes by cutting up your chicken breasts into bite-size pieces and adding a few more ingredients to make it look and taste spectacular.
CAN BE MADE TOTALLY GLUTEN FREE
Ingredients
2 chicken breasts (cut into bite-size pieces)
2 tablespoons Greek Marinade (or your favorite one)
1 cup chicken stock (or 1/2 cup white wine)
8 -10 slices sun-dried tomatoes (in oil) cut into pieces (optional)
12-16 oz. bag fresh spinach
2 handfuls of whole wheat pasta OR Rice pasta for Gluten-free dish
1/2 cup goat cheese crumbled
Directions
1. Heat large skillet with a few tablespoons olive oil and add the cut up chicken and brown lightly
2. Add the Greek Marinade and stir together and then add the chicken stock and cover and
simmer for 10 minutes
3. Take cover off and add the sun-dried tomato pieces and stir gently and simmer for
5 minutes longer
4. Add the spinach, cooking with lid off for another 5-7 minutes longer
5. Then add the cooked pasta and stir together, adding the goat cheese at end,
stirring it altogether just so the goat cheese starts to melt a little
Simple and fast with just 5 ingredients to put a memorable feeling into anyone. Canned corn, chopped chiles, cream cheese, butter & cheddar cheese. Enjoy!
Ingredients
4, 15 1/4 oz. canned corn drained
2, 4.5 oz. canned chiles chopped undrained
2, 8 oz. cream cheese softened
1 1/2 sticks butter softened
8 oz. cheddar cheese shredded
Directions
1. In a large skillet on medium heat, start melting the cream cheese and butter
2. Drain the corn and add to the skillet along with the cans of chopped chiles
3. Stir altogether and cover pan while shredding your cheese and then add that to pan and
cover, simmering for about 15 min. or until heated through.
4. Pour into a 2 quart casserole and serve
You can have a most comforting and nutritious soup in 3 hours or in 1 hour, depending on whether you have chicken stock in your freezer or pantry. Get a large bunch of escarole (grown in a mucky soil, rich in minerals) and make ‘escarole’ the star of this meal.
A TOTALLY GLUTEN-FREE SOUP
Ingredients
2 chicken breasts
2 quarts water
1 quart favorite chicken stock
1 very large bunch escarole chopped thinly
1/2 lb. ground beef
1/2 cup Pecorino-Romano cheese grated
1 teaspoon crushed oregano
2 teaspoons crushed basil
l egg
pepper to taste
salt if desired
Directions
1. Cook chicken breasts in 2 quarts water, simmering for 1 & 1/2 hours covered
2. Take out chicken and set aside to cool a little and strain the broth into a bowl
3. Return hot stock to a clean pan and add the 1 quart of favorite chicken stock and heat
on medium until comes to a boil
4. In small bowl combine the ground beef, pec-rom cheese, oregano, basil, egg and pepper/salt
5. Make very tiny balls with hands and drop into the lightly boiling soup mixture and cover,
simmering while you wash and cut up the large bunch of escarole
6. With your hands, shred the chicken that has been cooling and drop into soup mixture
7. Now, take handfuls of the thinly diced escarole and drop into boiling soup until it all goes into the pot
8. Simmer with cover on for about 10 minutes until the escarole is tender
9. Serve in a pasta bowl with a sprinkle of Pecorino-romano grated cheese
Need a quick and easy meal after a Saturday morning soccer practice? Give yourself 4-5 hours by putting this deliciously warm and comforting dish together in your crock-pot in 20 minutes before heading out the door.
CAN BE MADE GLUTEN FREE USING RICE LASAGNA NOODLES
Cook on: Low Time: 4-5 hours
Ingredients
1 lb. ground beef
1 onion
1 teaspoon dried basil
1 quart spaghetti sauce
2 cups (16 ounces) whipped cottage cheese or ricotta cheese (if desired add another cup)
1 egg
1/2 cup fresh chopped parsley
3/4 cup grated Pecorino-Romano cheese
2 shakes nutmeg
1/4 teaspoon cinnamon
1 pound of mozzarella cheese shredded
1 box lasagna noodles un-cooked and I have used RICE Lasagna noodles
extra Pecorino-Romano cheese for sprinkling on top of each meat-sauce layer
1/4 cup Sherry or Marsala (optional–added to meat/sauce mixture)
Directions
1. Brown ground beef in skillet to take the pink out and then add chopped onion and basil and simmer about 5 min. or until onion’s transparent.
2. Pour the quart of sauce into meat mixture and stir well and remove from heat and set aside. (this meat-sauce mixture will be divided into 4 parts)
3. In large bowl combine the whipped cottage cheese, egg, parsley, Pecorino-Romano cheese, nutmeg, cinnamon & mozzarella cheese. (this cheese mixture will be divided into 3 parts)
4. Divide the box of lasagna noodles (un-cooked) into 3 parts. Some of these will have to be broken up to fit into your crock-pot.
5. In your heated crock-pot, start layering the 3 mixtures as follows:
