Roasted Brussels Sprouts

Servings4 servings

Ingredients

• 1 pound Brussels Sprouts Cleaned and trimmed
• 3 cloves garlic peeled & sliced *See the notes section before starting
• ¼ cup Parmesan Cheese Freshly grated
• salt and freshly ground black pepper To taste
• 3 tablespoons good quality olive oil

Instructions

1. Preheat the oven to 400°F/200°C.
2. If needed, clean and trim the Brussels sprouts and cut them in halves and place them in an oven safe dish. Make sure to dry them very well before cooking.
3. Add the garlic, Parmesan cheese, salt, and pepper, followed by the olive oil.  Toss to coat.
4. Roast in the oven uncovered for 20-25 minutes until crisp, brown and caramelized on the outside and tender on the inside. Serve with more grated cheese.

Notes

• *This recipe makes very crispy garlic.  In some ovens, it could burn or become bitter.  If you are worried about the garlic getting too dark for your liking, slice it thin and add at the last 5-7 minutes of cooking time, coated in a little oil, and scattered around the pan.
• For less crispy cheese, add it for the last 10 minutes.
• To keep your sprouts from sticking, line your pan with nonstick foil or baking paper.
• Dry your Brussels sprouts well.   The drier they are, the crispier they’ll be. If washing, use paper towels to pat them dry or use a salad spinner to spin that liquid right off.
• For crisper sprouts, spread them out on the pan without too much touching. Overcrowding causes you to steam the Brussels sprouts instead of roasting them.
• Cut the sprouts into even-sized pieces if you want them to have a similar texture. 
• Be sure to start with a hot oven to help the sprouts crisp on the outside and soft on the inside.
• Brown is good. If you’ve never cooked Brussels sprouts this way, at first glance, you may think it looks burnt out of the oven, but once you taste it, you’ll know those little “burnt” areas are the best-tasting parts!
• When using untrimmed Brussels sprouts, trim off the dry part of the stem at the base of the sprout and any loose outer leaves. 
• For an extra caramelized area, place the sliced Brussels sprouts cut-side down on the pan.  This will give a larger browned surface area.
• Leave smaller sprouts whole to avoid overcooking.
• On smaller sprouts that don’t need to be halved, slice a cross in the stem (see the video). The stem is the toughest part of the Brussels sprout, and the cross allows them to cook at the same rate as the tender area.
• For an extra kick of flavor, try adding lemon zest before roasting and a squeeze of fresh lemon juice before serving.
• Be sure to taste and season well before serving.

From: https://www.errenskitchen.com/the-best-brussels-sprouts-of-your-life/

One Pan Chicken Bacon Gnocchi

Ingredients

• 6 slices bacon
• 2 (6- to 8-oz.) boneless, skinless chicken cutlets, cut into about 1/2"-thick strips/bite size
• 2 large garlic cloves, finely chopped
• 1/2 tsp. Italian seasoning
• Kosher salt
• Freshly ground black pepper
• 1 (16 oz.) pkg. potato gnocchi
• 1 cup heavy cream (can substitute half & half or evaporated milk)
• 1/2 cup low-sodium chicken broth
• 1/2 cup finely grated Parmigiano Reggiano
• Thinly sliced chives, for serving (optional)

Directions 

1. Crisp bacon in the oven - lay bacon on parchment paper over large cookie sheet; bake at 400 deg for 14 - 18min. Transfer to paper towels to drain. Let cool slightly, then transfer to a cutting board and crumble into small pieces.
2. Sprinkle salt and pepper on the chicken
3. Add 2 Tbsp of oil to a pan. Add chicken and cook over medium heat, turning occasionally, until cooked through, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Stir in Italian seasoning.
4. Add gnocchi, cream, and broth. Return most of bacon to pan; reserve remaining bacon for serving. Stir to combine, then reduce heat to medium-low. Cover with a tight-fitting lid and cook 5 minutes. Uncover and continue to cook, stirring occasionally, until sauce is reduced and slightly thickened, about 5 minutes more; season with salt and pepper, if needed. Add cheese and stir until melted and creamy.
5. Divide gnocchi mixture among bowls. Top with reserved bacon and chives (if using).

Based on: https://www.saltandlavender.com/chicken-bacon-gnocchi/ (and others of same recipe)

Chicken Schnitzel with Creamy Mushroom Sauce

Serves 4–6

Ingredients
CHICKEN SCHNITZEL (see note 1)

• 1 kg (3–4 large) boneless, skinless chicken breasts (halved horizontally to form 6–8 thinner “steaks”)
• 1 tsp sea salt flakes (or ¾ tsp table salt), plus extra to taste
• ½ tsp freshly cracked black pepper
• ½ cup (75 g) plain (all-purpose) flour
• 3 eggs, whisked
• 3 cups (180 g) panko breadcrumbs (see note 2)
• Oil, for cooking

CREAMY MUSHROOM SAUCE

• 1 tbsp extra-virgin olive oil
• 4 cups (360 g) sliced mushrooms (see note 3)
• 2 tbsp unsalted butter
• 1 tsp freshly minced garlic
• 2 cups (500 ml) thickened (heavy) cream
• 1 tsp dijon mustard
• 1 tsp chicken stock powder (bouillon)
• 4 thyme sprigs, leaves picked, plus extra to garnish (can be substituted with 1 tsp thyme leaves) (optional)
• ⅓ cup (35 g) freshly grated parmesan (see note 4)
• Sea salt flakes and cracked black pepper to taste, plus extra pepper to finish

Instructions
Prepare the schnitzels

1. Season the chicken with the salt and pepper. Pound to an even thickness (about 1 cm/½ inch) for even cooking.
2. Set up your crumbing station with the flour, whisked eggs and panko breadcrumbs.
3. Coat each piece of chicken in the flour (shaking off the excess), then the egg, then the breadcrumbs, pressing to coat evenly.

Choose your cooking method:

1. Shallow-fry – Heat ¼ cup (60 ml) of olive oil over medium–high heat. Cook the schnitzels in batches for 4–5 minutes each side until golden and cooked through. Transfer to a paper towel-lined plate and season with extra salt.
2. Air fry – Preheat the air fryer to 200°C (400°F). Spray both sides of the schnitzels with olive oil. Cook in batches for 8–10 minutes, flipping halfway, until golden and cooked through.
3. Oven-bake – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Bake the schnitzels on a wire rack set over a baking tray for 12–15 minutes or until golden and cooked through. For best results, toast the panko breadcrumbs before crumbing (see note 2).

Make the creamy mushroom sauce:

1. Heat the oil in a large, heavy-based frying pan over medium–high heat (if using the same pan you used for the chicken, wipe out any excess crumbs and oil first).
2. Add the mushrooms and cook, stirring, for 4–5 minutes until golden and the moisture has evaporated.
3. Add the butter and garlic and cook, stirring, for a further 30 seconds until fragrant.
4. Add the cream, mustard, chicken stock powder and thyme, if using. Cook, uncovered, over medium–low heat, stirring, for 2–3 minutes or until the sauce has thickened.
5. Turn the heat off and stir through the parmesan. Season to taste with salt and pepper.

Notes
Note 1 – If you already have some of my Freezer-friendly Chicken Schnitzels on hand, you can simply use those rather than making a fresh batch.
Note 2 – Toast your panko breadcrumbs in a dry frying pan for 2–3 minutes before crumbing. It makes a huge difference to the final colour and crunch.
Note 3 –  Use whatever variety of mushrooms you can get your hands on – I love using Swiss brown (pictured) or button mushrooms.
Note 4 – It’s important that you use freshly grated parmesan, which will blend seamlessly into the sauce. If using pre-shredded varieties from the supermarket, which contain additives, the end result will be gritty and not smooth. Learn more about different parmesan varieties and which I recommend here.

From: https://simplehomeedit.com/recipe/chicken-schnitzel-with-creamy-mushroom-sauce/

Italian Meatballs on Parmesan Noodles

Servings: 4

Ingredients

• 1/2 cup Italian seasoned bread crumbs
• 1/2 cup finely grated Parmesan cheese, plus more for baking
• 1/4 cup chopped fresh parsley
• 1 tablespoon dried oregano
• 1/2 tablespoon minced garlic or garlic paste
• 1/2 tablespoon kosher salt
• 1/2 tablespoon freshly ground black pepper
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 1 large egg, beaten
• 1/4 cup milk
• 1 1/4 cups beef broth, divided, or more as needed
• 1 pound 80% lean ground beef
• Parmesan Noodles
• 12 ounces egg noodles
• 1 1/2 tablespoons salted butter
• 1 tablespoon garlic paste
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley, plus more for garnish

Directions

1. Preheat the oven to 425 degrees F (225 degrees C). 
2. Combine breadcrumbs, Parmesan, parsley, oregano, garlic, salt, black pepper, basil, and red pepper flakes in a bowl and mix together with a fork. Stir in egg, milk, and 1/4 cup beef broth. Add ground beef and stir with a fork just until combined.
3. With wet hands, roll meat mixture into medium-sized balls and place in a large casserole dish. Pour in 1 cup beef broth, or enough to fill the casserole 1/4 inch deep. Sprinkle meatballs with Parmesan cheese.
4. Bake meatballs in the preheated oven for 15 minutes. Turn meatballs over, and bake until no longer pink at the center, about 15 minutes more.
5. For noodles, bring a large pot of salted water to a boil. Add noodles and cook until tender with a bite, about 10 minutes; drain.  
6. Place noodles in a bowl and immediately add butter, garlic paste, Parmesan, oil, black pepper, and parsley. Stir to combine.
7. Remove meatballs from the oven. To serve, spoon noodles onto a plate and top with meatballs. Sprinkle with more parsley. Enjoy!

From: https://www.allrecipes.com/italian-meatballs-on-parmesan-noodles-recipe-11783729

Chicken Piccata (Lemon Chicken with Capers)

Ingredients

• 450g / 16oz chicken breast (2 large pieces), skinless boneless
• 4 tbsp flour (sub cornflour/cornstarch for GF)
• 2 1/2 tbsp parmesan , finely grated
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 1/2 tbsp olive oil
• 1 tbsp / 15g unsalted butter

Lemon Sauce:

• 2 tbsp / 30g unsalted butter , cut into 1.5cm / 1/2" cubes
• 2/3 cup dry white wine (or chicken stock)
• 2 tbsp lemon juice , fresh
• 3 tbsp capers in brine , drained
• 1 1/2 tsp parsley , finely chopped, plus more for garnish

Instructions

Crispy Parmesan Chicken:

1. Cut each breast into 3 pieces. Then place between 2 pieces of cling wrap or paper and pound to 1/2 cm / 0.2" thickness.
2. Drizzle chicken with 1/2 tbsp olive oil and spread with your fingers on both sides.
3. Mix flour, parmesan, salt and pepper in a shallow dish. Coat chicken, pressing to adhere, then shaking off excess.
4. Heat olive oil in a large skillet over medium high heat. Then add butter and let it melt.
5. Place 3 pieces of chicken in the skillet. Cook 3 - 4 minutes until golden, then turn and cook the other side for 1 minute. Remove onto plate, repeat with remaining chicken.

Chicken Piccata Sauce:

1. Pour out and discard excess fat in skillet, then give it a quick wipe with paper towels (no need to clean thoroughly).
2. Still on medium high heat, add wine. Let it simmer rapidly until it reduces by half - around 3 minutes.
3. Add lemon and simmer 1 minute.
4. Reduce heat to low. Add cubed butter and swirl pan to make it melt but not go foamy. Sauce should be glossy, translucent and slightly thickened.
5. Stir in capers and parsley. Serve chicken with Sauce, sprinkled with extra parsley if desired!

From: https://www.recipetineats.com/chicken-piccata/

ESCAROLE AND CHICKPEA SOUP WITH GARLIC TOAST

INGREDIENTS

• 1 teaspoon extra virgin olive oil
• 4 cloves garlic
• 4 cups chicken broth
• 1 can chickpeas, rinsed and drained
• 1 bunch of chopped escarole leaves
• fresh cracked pepper, to taste
• 1 Parmesan cheese rind, plus fresh grated Parmigiano Reggiano, for serving (optional)
• 4 1 ounce small slices Sourdough bread, (or 2 large, cut in half)
• olive oil spray

INSTRUCTIONS

1. Smash 3 of the garlic cloves with the side of a knife. Cut the 4th clove in half.
2. Heat a medium pot or Dutch Oven on medium heat; when hot add the oil.
3. Add the 3 smashed garlic cloves and sauté until golden, about 2 minutes.
4. Add the broth, Parmesan rind and chickpeas and bring to a boil. Then add the escarole and cook until it wilts, about 15 minutes.
5. Salt to taste
6. Meanwhile, spritz the bread with olive oil and place in the broiler or toaster, until golden brown.
7. Take the garlic halves and rub them all over the toasted bread.
8. To serve, discard the garlic and cheese rind. Ladle into 4 bowls and serve with fresh grated Parmesan. Serve with garlic toast.

Based on: https://www.skinnytaste.com/escarole-and-chickpea-soup-with-garlic-toast/

Cheese Ravioli with Lemon Basil Butter Sauce

 
Ingredients

• 22 ounces frozen cheese ravioli
• 1/4 cup Salted Butter
• 1/4 cup Olive Oil
• 1 tablespoon minced shallot
• 1/3 teaspoon lemon extract (or 1t lemon zest)
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped basil
• Salt and black pepper to taste
• 1/3 cup shredded Parmesan cheese for garnish
• Extra basil for garnish optional

Instructions

1. Bring a large pot of water to boil. Add a pinch of salt and cook ravioli according to package instructions. Drain and set aside.
2. While the ravioli is cooking, make the butter sauce. In a small saucepan, melt the butter over medium heat. Add the shallot and cook until tender, about two minutes. Stir in the lemon zest, lemon juice, and basil. Cook for an additional 2 minutes. Season with salt and pepper, to taste.
3. Pour the ravioli in a serving bowl. Pour lemon basil butter sauce over the ravioli and stir gently to combine. Garnish with Parmesan cheese and extra basil, if desired. Serve immediately.

Based on: https://www.twopeasandtheirpod.com/cheese-ravioli-with-lemon-basil-butter-sauce/

30-Minute Tuscan Tortellini with Sausage and Spinach

 
INGREDIENTS

• 2 TB olive oil
• 1 small onion, chopped
• 4 cloves garlic, chopped
• 1 LB bulk Italian sausage (no casings)
• 2 cups tomato-based pasta sauce
• 1 (14oz) can Italian diced tomatoes, with juices
• 2 cups chicken broth
• 1/2 cup half and half
• 19 oz frozen cheese tortellini
• 3 cups baby spinach, torn to bite size
• freshly ground black pepper
• freshly shaved/shredded Parmesan cheese

INSTRUCTIONS

1. In a very large skillet, heat oil over medium heat until hot. Add onion, stir constantly 30 seconds. Add garlic and stir another 2 minutes or until aromatic and tender.
2. Push onion mixture to the edges of pan and add sausage into the center of pan. Cook and break up sausage; once it’s half-cooked, stir together with the onion mixture and continue cooking until browned.
3. Add tomato sauce, diced tomatoes with juices, broth, and half/half. Stir and bring to a simmer. Add frozen tortellini, stirring to submerge tortellini in the sauce. Cover and simmer until tender, about 7-8 minutes.
4. Remove from heat. Gently stir in spinach and just until wilted. Add 1/4 tsp freshly ground black pepper or to taste. Serve immediately with freshly shredded Parmesan cheese.

From: https://www.chewoutloud.com/20-minute-skillet-tuscan-tortellini/

Parmesan Cheese and Herb Seasoning

Ingredients

• 1/4 cup Parmesan cheese
• 1/4 cup Romano cheese
• 1/2 teaspoon Dried basil
• 1/2 teaspoon Dried oregano
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Onion powder

Based on: http://365daysofeasyrecipes.com/parmesan-cheese-herb-seasoning/

Creamy Italian Sausage Pasta

Ingredients

• 1 Pound Ground Italian Sausage
• 1 Pound Penne Pasta
• 1 Tablespoon Olive Oil
• 1/2 Yellow Onion Minced
• 2 Cloves Garlic Minced
• 1/2 Teaspoon Red Pepper Flakes
• 1/2 Teaspoon Salt
• 2 Cups Heavy Cream
• 5 Ounces Baby Spinach
• 1 Cup Shredded Parmesan Cheese

Instructions

1. Cook the penne pasta in a large pot of salted boiling water according to package directions.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.
3. Cook the Italian sausage along with the onion, garlic, red pepper flakes, and salt until the sausage is no longer pink.
4. Drain excess fat from the skillet if necessary and return the meat mixture to the pan.
5. Turn the heat to low and add the cream to the skillet. Bring to a simmer and add in the spinach.
6. Cook, stirring for about 3 minutes until the spinach is wilted.
7. Stir in the parmesan cheese until melted.  Stir the pasta into the sauce.
8. Serve immediately.

From: https://thesaltymarshmallow.com/creamy-italian-sausage-pasta/

MEAT AND SPINACH RAVIOLI FILLING

INGREDIENTS

• 1 pound ground beef
• 1 1/2 cups fresh spinach
• 5 tablespoons Parmesan cheese, grated
• 1 1/4 teaspoons dried parsley
• 1/4 cup bread crumbs
• 1/4 cup olive oil
• 1 large egg
• 1/2 teaspoon garlic salt
• 1 pinch black pepper

PREPARATION

1. Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
2. Stir in the spinach and cook until wilted, about 1 to 2 minutes. Remove from heat and allow to cool for 10 minutes.
3. Transfer the beef mixture to a bowl. Add the Parmesan, parsley, bread crumbs, olive oil, egg, garlic salt, and pepper and mix well. Run the filling through a grinder until smooth (or puree in a food processor until smooth).

The filling can be kept in the refrigerator for up to four days or in the freezer for up to three months.

From: https://www.epicurious.com/recipes/member/views/meat-and-spinach-ravioli-filling-577d435d58145bd155a12775

Creamy Parmesan Risotto

Ingredients

• 5 cups chicken stock
• 1 1/2 tbsp olive oil extra-virgin
• 1 cup onion diced
• 1 1/2 cups Arborio rice uncooked
• 1/4 tsp salt
• 1 tbsp butter
• 1/2 tsp pepper
• 4 oz (~ 1 1/8 c) Parmesan grated
• 1 tbsp parsley chopped

Instructions

1. Bring stock to a simmer in a large saucepan. Keep warm over low heat, but do not boil.
2. Heat a Dutch oven over medium heat. Add oil to the pot; swirl to coat.  (Everything from here on will be added to this pot.)
3. Add onion; cook 5 minutes, stirring occasionally.
4. Add the Arborio rice and salt, cook 1 minute, stirring frequently.
5. Add 1/2 cup stock; cook 2 minutes or until liquid is absorbed, stirring frequently.
6. Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.
7. Add remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next (about 20-25 minutes); reserve 1/3 cup stock at last addition.
8. Remove pot from heat.
9. Stir in reserved remaining stock, butter, pepper, and cheese.
10. Top the risotto with parsley.

Notes

1. Be mindful of salt as the stock will likely already be salty enough. I felt the recipe needed an extra 1/4 tsp but use your own discretion. I also added a splash of cream at the very end just before serving, but this is optional.
2. As a general rule: 1 cup of dry Arborio rice yields 3 cups of cooked rice.

From: https://www.graceandgoodeats.com/creamy-parmesan-risotto/

Chicken Parmesan

Ingredients

• 4 skinless, boneless chicken breast halves
• salt and freshly ground black pepper to taste
• 2 eggs
• 1 cup panko bread crumbs, or more as needed
• 1/2 cup grated Parmesan cheese
• 2 tablespoons all-purpose flour, or more if needed
• 1 cup olive oil for frying
• 14 oz prepared tomato sauce
• 1/4 cup fresh mozzarella, cut into small cubes
• 1/4 cup chopped fresh basil
• 1/2 cup grated provolone cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil

Directions

1. Preheat an oven to 450 degrees F (230 degrees C).
2. Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
3. Beat eggs in a shallow bowl and set aside.
4. Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
5. Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
6. Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
7. Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
8. Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
9. Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

From: https://www.allrecipes.com/recipe/223042/chicken-parmesan/

Chicken Cordon Bleu Skillet

INGREDIENTS

• 1 lb. penne
• 4 tbsp. unsalted butter
• 2 cloves garlic, minced
• 3 tbsp. flour
• 4 c. chicken broth
• 1 c. heavy cream
• kosher salt
• Freshly ground black pepper
• 1 tsp. mustard powder
• 2 c. shredded rotisserie chicken
• 1 c. thick-cut ham, chopped
• 2 c. shredded Gruyere
• 1/2 c. grated Parmesan
• 1 tbsp. fresh parsley, chopped

DIRECTIONS

1. Preheat oven to 400°.
2. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside.
3. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 2 minutes. Sprinkle in flour and cook until slightly golden, 2 minutes more. Pour in chicken broth and heavy cream and bring to a boil. Season with salt and pepper, then add mustard powder. Reduce heat to medium-low and simmer until liquid coats the back of a spoon, 10-12 minutes.
4. Remove skillet from heat and stir in cooked pasta, chicken, ham, and Gruyere. Sprinkle top with Parmesan.
5. Bake until warmed through, 13-15 minutes. For a golden top, broil for an extra 2-3 minutes. Garnish with parsley.

http://www.delish.com/cooking/recipe-ideas/recipes/a50951/chicken-cordon-bleu-skillet-recipe/

Meatballs for Spaghetti

2 lbs lean ground beef
2 eggs
3⁄4 cup dry breadcrumbs
1⁄4 cup fresh parsley, chopped (or 1.3T dried parsley)
1 garlic clove, minced
1⁄2 teaspoon salt
1⁄4 cup parmesan cheese

Put all ingredients together, roll into 1" to 1 /2" meatballs . Bake at 375 for 20min (check for done-ness by cutting one in half); or simmer in spaghetti sauce for 30min.

Parmesan Garlic Orzo

Ingredients

• 1 cup orzo pasta
• 1/4 cup butter
• 2 teaspoons minced garlic
• 1/4 cup Parmesan cheese
• 2 tablespoons milk
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt and ground black pepper

Directions

1. Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
2. Melt butter in a skillet over medium heat; cook and stir garlic in melted butter until lightly browned, about 5 minutes. Stir orzo into garlic mixture and mix in Parmesan cheese, milk, parsley, salt, and black pepper.

From: http://allrecipes.com/recipe/228131/parmesan-garlic-orzo/

Broiled Parmesan-Lemon Tilapia

Ingredients

• 4 (4 ounce) tilapia fillets
• 2 tablespoons Miami-style sazon seasoning
• 1 serving olive oil cooking spray
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter, melted
• 1 1/2 tablespoons mayonnaise
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon zest
• 1/8 teaspoon dried basil
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt

Directions

1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a broiler pan with aluminum foil. Spray the broiler pan's rack with olive oil cooking spray.
2. Sprinkle tilapia with sazon seasoning and arrange on the prepared broiler rack.
3. Cook the fillets under the preheated broiler until fish is barely opaque, 2 to 3 minutes per side.
4. Mix the Parmesan cheese, butter-margarine blend, fat-free mayonnaise, lemon juice, lemon zest, basil, black pepper, onion powder, and celery salt together in a bowl.
5. Spread the Parmesan cheese blend over the fish fillets, return to oven, and continue cooking until the topping is golden brown and the fish flakes easily, 3 to 5 more minutes.

From: http://allrecipes.com/recipe/219337/broiled-parmesan-lemon-tilapia/

Cheese Ravioli with Marinara Sauce

Yield: about 32 ravioli

Ingredients

    RAVIOLI:
    2 cups all-purpose flour, plus more for kneading and dusting
    Kosher salt and freshly ground black pepper
    3 large eggs, plus 3 large egg yolks
    2 tablespoons heavy cream

    1 cup fresh whole-milk ricotta
    1/4 cup freshly grated Parmesan
    Olive oil, for the baking sheet

    MARINARA SAUCE:
    1/4 cup olive oil
    1 small yellow onion, 1/4-inch dice
    4 cloves garlic, minced
    One 28-ounce can crushed tomatoes
    2 large sprigs fresh oregano
    1/2 teaspoon sugar

    Pinch crushed red pepper
    Kosher salt and freshly ground black pepper
    1/2 cup freshly grated Parmesan
    1/4 cup loosely-packed basil leaves, chopped

Directions

For the ravioli: Put the flour in a mound on a clean work surface and sprinkle with 1 teaspoon salt. Use your fingers to make a well in the middle of the mound. Crack 2 of the eggs into the well. Add 2 of the egg yolks to the well, followed by the heavy cream. Use your fingers to break up the eggs and yolks and combine with the cream. Work the flour into the egg mixture by gradually incorporating the flour from the inside of the well. When the flour is completely incorporated, knead the dough vigorously for 8 minutes until smooth and elastic. If the dough is too sticky to knead, dust with 1 tablespoon of flour at a time until you are able to knead it. Divide the dough into 4 equal pieces, wrap in plastic and set aside at room temperature for 30 minutes.

Mix the ricotta, Parmesan, remaining egg yolk, 1/2 teaspoon salt and a few grinds of pepper in a bowl until combined. Cover and refrigerate.

For the marinara sauce: Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the garlic and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the tomatoes, oregano, sugar and crushed red pepper and stir to combine. Season liberally with salt and pepper. Bring to a boil over medium-high heat then reduce to a simmer. Simmer, covered, for 30 minutes. Discard the oregano and season with salt and pepper if needed. Cover and reserve.

To make the ravioli: Bring a large pot of salted water to a boil. Beat the remaining egg with 1 tablespoon of water and set aside. Lightly oil a baking sheet and set aside. Roll one of the pieces of dough into a 6-by-18-inch rectangle on a lightly-floured work surface (the dough should be very thin). Cut the sheet of dough in half lengthwise to create two 3-by-18-inch sheets.

Brush the entire surface of one of the pasta sheets with the egg wash. Working down the center, spoon 1 heaping teaspoon of the ricotta filling into 8 evenly spaced mounds. Gently lay the second pasta sheet over the first, matching up the sides. Gently press between the mounds of cheese to define 8 separate ravioli. Carefully push out air bubbles around the mounds and seal the seams. Trim any jagged edges and discard the scraps. Cut the pasta between each mound, separating the ravioli. Transfer the ravioli to the baking sheet and cover with plastic wrap. Repeat with the remaining pasta and filling. You should have about 32 ravioli.

Working in 2 to 3 batches so the ravioli don't stick to one another, cook the ravioli in the boiling water until they float to the surface and the dough is cooked through and tender, about 3 minutes. Transfer to the marinara sauce and serve topped with the Parmesan and basil.

From: Cooking Channel - http://www.cookingchanneltv.com/recipes/cheese-ravioli-with-marinara-sauce.html

Baked Zucchini Coins

Ingredients

• 1/2 cup whole-wheat panko bread crumbs
• 1/4 cup grated Parmesan
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder 
• 1 large egg
• 1/4 cup all-purpose flour
• 2 medium zucchini, cut into 1/4-inch circles
• Olive- or canola-oil spray
• Marinara sauce for dipping, optional

Make It

  1. Preheat the oven to 450 degrees F.
2. Combine bread crumbs, Parmesan, salt, and garlic powder in a small bowl. Whisk the egg in a second bowl and place the flour in a third bowl.
3. Make an assembly line with the bowls. Dip the zucchini circles first into the flour, then the egg, and finally the bread-crumb mixture, coating them evenly.
4. Place on a baking rack set over a baking sheet and spray with oil. Pop into the oven for 20 minutes, or until bread crumbs are golden. Serve with marinara sauce if desired.

Nutrition Facts

• Servings Per Recipe 4, cal.(kcal)114, Fat, total(g)3, chol.(mg)51, sat. fat(g)1, carb.(g)15, Monosaturated fat(g)1, fiber(g)2, sugar(g)2,pro.(g)7, vit. A(IU)194, vit. C(mg)10, Thiamin(mg)0, Riboflavin(mg)0, Niacin(mg)1, Pyridoxine (Vit. B6)(mg)0, Folate(µg)36, Cobalamin (Vit. B12)(µg)0, sodium(mg)401, Potassium(mg)184, calcium(mg)71, iron(mg)1

From: Parents Magazine; Catherine McCord Weelicious 

Oven Roasted Asparagus

Ingredients

• 1 bunch thin asparagus spears, trimmed
• 3 tablespoons olive oil
• 1 1/2 tablespoons grated Parmesan cheese (optional)
• 1 clove garlic, minced (optional)
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon lemon juice (optional)

Directions

1. Preheat an oven to 425 degrees F (220 degrees C).
2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving. 

 From: http://allrecipes.com/recipe/oven-roasted-asparagus/detail.aspx