I love cooking shows. I love Italian food. I have spent many happy hours watching Nick Stellino, Michael Chiarello, Mario Batali, Lidia Bastianich, and Giada De Laurentis cook. I am fond of pasta. I love tomatoes and garlic. I love cheese. Put them all together and you have some great Italian inspired food. There are some dishes that we think of as Italian that are more American like pizza but still they are delicious if not exactly authentic. I have to admit that I don’t have any Italian blood in me but that doesn’t stop me from trying to make food Italian style. Here are some of my Italian influenced recipes.
Italian Baked Beans With Meatballs
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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28 ounces baked beans
1 tablespoon low sodium Worcestershire sauce
½ small onion -- chopped
1 clove garlic -- minced
1 tablespoon molasses
4½ ounces canned mushrooms -- drained and sliced
8 ounces no salt added tomato sauce
1 teaspoon Italian seasoning
1 pound ground beef, extra lean
1 whole egg
½ cup bread crumbs -- plain
½ small onion -- chopped
1 clove garlic -- minced
¼ cup red wine
½ teaspoon salt
¼ teaspoon seasoned pepper
½ teaspoon Italian seasoning
Combine ground beef, egg, bread crumbs, ½ small onion, 1 clove garlic, milk, salt, pepper, and ½ teaspoon Italian seasoning. Mix thoroughly. Shape into 20 meatballs. Fry 15 minutes until browned. Drain.
Combine beans, Worcestershire sauce, molasses, ½ small onion, 1 clove garlic, mushrooms, tomato sauce, and 1 teaspoon Italian seasoning in an 11 inch by 9 inch casserole dish. Top with cooked meatballs. Bake, uncovered, in a 350°F oven for 30 minutes.
Per Serving: 297 Calories; 11g Fat (33.4% calories from fat); 18g Protein; 32g Carbohydrate; 6g Dietary Fiber; 66mg Cholesterol; 722mg Sodium. Exchanges: 1½ Grain (Starch); 1½ Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.
Italian Beef and Pasta Casserole
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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1 pound ground beef, extra lean
½ pound Italian sausage
16 ounces no salt added tomato sauce
6 ounces no salt added tomato paste
1 cup red wine
1 medium onion -- chopped
2 cloves garlic -- minced
1½ teaspoons Italian seasoning
8 ounces elbow macaroni -- cooked and drained
1 cup mozzarella cheese, part skim milk -- shredded
½ cup Parmesan cheese -- grated
Cook onions, garlic, sausage, and ground beef until the beef and sausage are no longer pink. Drain.
Add tomato sauce, tomato paste, wine, and Italian seasoning. Mix well. Cover and simmer for 1 hour.
Cook macaroni according to directions and drain. Add to sauce mixture. Pour into a 9x13 inch pan. Top with mozzarella and Parmesan cheese. Let set for a few minutes until cheese starts to melt.
Per Serving: 467 Calories; 23g Fat (46.8% calories from fat); 26g Protein; 33g Carbohydrate; 3g Dietary Fiber; 72mg Cholesterol; 469mg Sodium. Exchanges: 1½ Grain (Starch); 3 Lean Meat; 2 Vegetable; 2½ Fat.
Italian Beef and Vegetable Casserole
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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4 cups elbow macaroni -- cooked
1 pound ground beef, extra lean
2 medium zucchini, Italian style -- sliced
14½ ounces no salt added stewed tomatoes -- drained and sliced
1 medium onion -- chopped
2 cloves garlic -- minced
3½ ounces black olives -- drained
8 ounces no salt added tomato sauce
½ cup red wine
½ teaspoon salt
¼ teaspoon pepper
1½ teaspoons Italian seasoning
1 cup cheddar cheese, low sodium -- shredded
½ cup Parmesan cheese
Cook ground beef, onion and garlic until no pink remains and onion is soft. Drain. Add tomato sauce, red wine, salt, pepper and Italian seasonings.
In a 2-quart casserole combine meat mixture with macaroni, zucchini, tomatoes and olives. Cook in a 350°F oven for 30 minutes.
Combine cheddar and Parmesan cheeses and sprinkle over cooked casserole. Return to oven for 5 minutes or until cheese melts.
Per Serving: 392 Calories; 18g Fat (41.7% calories from fat); 22g Protein; 34g Carbohydrate; 2g Dietary Fiber; 57mg Cholesterol; 621mg Sodium. Exchanges: 1½ Grain(Starch); 2½ Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat.
Italian Breakfast Casserole
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
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1 small onion -- minced
2 cloves garlic -- minced
14½ ounces low sodium tomatoes, canned
4 large eggs
2 cups potatoes -- cooked and diced
1 cup ham, extra lean, diced
1 teaspoon Italian seasoning
¼ teaspoon seasoned salt
¼ teaspoon seasoned pepper
1 tablespoon olive oil
1 cup Italian six cheese
Heat oven to 350°F.
Heat olive oil in large frying pan. Add potatoes, ham, onions and garlic. Cook until potatoes brown and onion and garlic soften.
Mix together the remaining ingredients. Add to potatoes mixture and mix well.
Pour into a 1-quart casserole dish.
Bake uncovered in a 350°F oven for 30 minutes or until knife inserted in middle comes out clean.
Per Serving: 160 Calories; 7g Fat (38.1% calories from fat); 10g Protein; 15g Carbohydrate; 2g Dietary Fiber; 151mg Cholesterol; 347mg Sodium. Exchanges: ½ Grain (Starch); 1 Lean Meat; 1 Vegetable; ½ Fat; 0 Other Carbohydrates.
Italian Breakfast
Serving Size: 4
Amount Measure Ingredient -- Preparation Method
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6 whole eggs
¼ pound ham, extra lean
1 cup hash browns, frozen
½ cup low sodium cheddar cheese -- shredded
2 tablespoons onions -- minced
1 clove garlic -- minced
1 teaspoon Italian seasoning
½ teaspoon seasoned salt
¼ teaspoon seasoned pepper
1 tablespoon olive oil
2 tablespoons 2% low-fat milk
Mix eggs, salt, pepper, and milk together and set aside.
Heat oil in a frying pan and add hash browns. Cook until warmed through and starting to brown.
Add ham, onions and garlic to pan and cook until warmed through.
Add egg mixture to pan along with Italian seasoning. Cook eggs until desired doneness.
Add cheese and cook until melted.
Per Serving: 286 Calories; 17g Fat (55.2% calories from fat); 20g Protein; 12g Carbohydrate; 1g Dietary Fiber; 346mg Cholesterol; 700mg Sodium. Exchanges: ½ Grain (Starch); 2½ Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
Italian Meatball Soup
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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1 pound extra lean ground beef
1 cup bread crumbs -- plain
1 whole egg
2 teaspoons Italian seasoning -- divided
2 cloves garlic -- minced fine
1 medium sweet onion -- minced fine
8 ounces no salt added tomato sauce
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil
1 cup burgundy
3 cups low sodium beef broth
16 ounces frozen mixed vegetables
8 ounces Portobello mushrooms -- sliced
1 medium zucchini -- sliced
14½ ounces low sodium tomatoes, canned -- drained and diced
2¼ ounces black pitted olives -- drained and sliced
1 tablespoon low sodium Worcestershire sauce
½ teaspoon seasoned pepper
½ teaspoon seasoned salt
¼ teaspoon crushed red pepper
Mix together ground beef, egg, bread crumbs, tomato sauce, 1 teaspoon Italian seasoning, 1 clove garlic, half the onion, ½ teaspoon salt and ¼ teaspoon pepper. Form into 2-inch meatballs.
Heat olive oil in a large saucepan or Dutch oven. Add meatballs and brown. Do in batches is necessary. Remove from pan.
Add wine to pan and deglaze the pan and loosen all those delicious browned bits.
Add everything except meatballs and mix well. Heat to boiling.
Reduce heat and add meatballs. Simmer for 30 minutes.
Per Serving: 352 Calories; 16g Fat (42.0% calories from fat); 21g Protein; 28g Carbohydrate; 5g Dietary Fiber; 66mg Cholesterol; 518mg Sodium. Exchanges: ½ Grain (Starch); 2 Lean Meat; 3 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.
Italian Meatloaf
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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1 pound ground beef, extra lean
½ pound Italian sausage
4 ounces black olives -- drained and sliced
1 small onion -- diced small
2 cloves garlic -- minced
14½ ounces low sodium tomatoes, canned -- drained and diced
1 whole egg
1 cup Burgundy
¼ cup bread crumbs -- plain
1 tablespoon low sodium Worcestershire sauce
1 teaspoon Italian seasoning
¼ teaspoon pepper
1 teaspoon dijon mustard
8 ounces no salt added tomato sauce
1 cup Italian six cheese
Heat oven to 350°F.
Mix all ingredients except tomato sauce and cheese together.
Spread into an 8-1/2x4-1/2x2-1/2 or 9x5x2 inch loaf pan.
Spread tomato sauce on top of meatloaf.
Bake for 1 hour.
Sprinkle cheese on top of meatloaf and return to oven for 15 minutes.
Per Serving: 321 Calories; 21g Fat (63.0% calories from fat); 17g Protein; 11g Carbohydrate; 2g Dietary Fiber; 87mg Cholesterol; 437mg Sodium. Exchanges: 0 Grain (Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.
Italian Vegetables
Serving Size: 4
Amount Measure Ingredient -- Preparation Method
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1 small sweet onion -- sliced thin
1 large red bell pepper -- roasted and sliced
8 ounces Portobello mushrooms -- sliced
2 cloves garlic -- minced
1 teaspoon Italian seasoning
1 teaspoon balsamic vinegar
¼ cup sherry
1 tablespoon olive oil
1 tablespoon butter
Roast the bell pepper until the skin is blackened. Put in a bowl and cover with plastic wrap and let set 15 to 20 minutes.
Add butter and olive oil to a large frying pan. Add sliced onions. Cook until the onions are caramelized.
Remove the skin from the red pepper. Slice discarding the top, seeds and ribs.
Add the sherry to the frying pan, deglazing the pan. Add pepper slices, garlic, mushrooms, Italian seasoning and balsamic vinegar. Cook until the mushrooms are softened.
Per Serving: 111 Calories; 7g Fat (58.2% calories from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 34mg Sodium. Exchanges: 0 Grain(Starch); 1½ Vegetable; 0 Fruit; 1½ Fat.
Italian Salad
Serving Size: 8
Amount Measure Ingredient -- Preparation Method
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4 whole Roma tomatoes -- sliced
16 ounces fresh mozzarella cheese -- sliced
¾ ounce fresh basil leaves -- minced
¼ cup olive oil
⅛ cup balsamic vinegar
½ teaspoon Italian seasoning
¼ teaspoon salt
⅛ teaspoon pepper
Slice tomatoes and mozzarella and place in a bowl. Tear the fresh basil leaves and add to tomato and cheese mixture.
In a small bowl put vinegar, salt, pepper and Italian seasoning. Mix well. Slowly drizzle the olive oil whisking to form an emulsion.
Dress the tomatoes, mozzarella and basil with the dressing or have the dressing on the side and people can dress their own salad.
Per Serving: 254 Calories; 21g Fat (73.0% calories from fat); 13g Protein; 5g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 308mg Sodium. Exchanges: 0 Grain (Starch); 2 Lean Meat; ½ Vegetable; 0 Fruit; 3 Fat.
Red Pepper Pizza
Serving Size: 16
Amount Measure Ingredient -- Preparation Method
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¼ teaspoon seasoned salt
1 whole shallot -- minced
1 clove garlic -- minced
8 ounces mushroom caps -- sliced
6 ounces roasted sweet red peppers -- drained and chopped
14½ ounces tomatoes with green pepper, celery, onion -- drained and diced
6 ounces no salt added tomato paste
8 ounces no salt added tomato sauce
20 ounces pizza dough
8 ounces Italian five cheese
1 teaspoon Italian seasoning
¼ teaspoon crushed red pepper
2¼ ounces black olives -- drained and sliced
vegetable cooking spray
Heat oven to 425°F.
In a small bowl mix tomato sauce, tomato paste, seasoned salt, crushed red pepper, shallots and garlic.
Spray 2 pizza pans with vegetable spray. Divide dough and spread half on each pan.
Spread half of sauce onto dough of each pan.
Divide tomatoes, olives, red peppers, and mushrooms and spread on top of sauce.
Sprinkle half the cheese onto each pizza.
Bake 15 to 18 minutes or until cheese melts.
Per Serving: 158 Calories; 5g Fat (27.7% calories from fat); 7g Protein; 22g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 259mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates.