fresh basil

Cheesy Meatball Casserole

Cheesy Meatball Casserole

Print Recipe
 Cheesy Meatball Casserole
Prep Time 20 minutes
Cook Time 40 minutes
Servings
Ingredients
Prep Time 20 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 350°F. Bring a large pot of water to a boil and add pasta; cook until the center of the pasta is still somewhat firm, about 4 minutes less than package directions. Drain the pasta and transfer to a 9-by-13-inch baking dish. Add half of marinara sauce to the pasta and stir to coat.
  2. Combine ground beef, panko, onion, basil, egg, Italian seasoning, salt and crushed red pepper in a large bowl; gently mix with your hands (do not overmix). Form the mixture into 16 (about 1 1/2-inch) meatballs, nestling the meatballs into the pasta mixture as you work. Pour the remaining marinara sauce over the casserole and top with cheese.
  3. Bake until a thermometer inserted into the meatballs registers at least 160°F and the cheese is lightly browned, 35 to 40 minutes. Garnish with basil, if desired.
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Italian Sausage Frittata

By: American Diabetes Association

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 Italian Sausage Frittata
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Preheat the broiler. Cut the sausage into 1/2-inch slices.
  2. Heat the oil in a medium, ovenproof, nonstick skillet over medium-high heat. Add the potatoes and sauté 3 minutes. Add the sausage, onion, and spinach and sauté 3 minutes, stirring several times. Add the mushrooms and garlic. Continue to cook 1 to 2 minutes.
  3. Meanwhile, whish the whole eggs, egg whites, and milk together. Tear the basil into small pieces and add to the egg mixture along with the black pepper.
  4. Pour egg mixture into the skillet and gently stir vegetables to make sure the egg mixture spreads throughout the pan. Press the sausage and vegetables into the egg mixture. Turn the heat to low and cook 10 minutes. Frittata will be mostly cooked through.
  5. Place the frittata under the broiler for 1 to 2 minutes to brown. Watch to make sure the top doesn’t brown too much.
  6. To serve, loosen frittata around edges, cut in half, and slip each half onto an individual plate.
Recipe Notes

See more at: http://www.diabetes.org/mfa-recipes/recipes/2015-10-italian-sausage-frittata.html#sthash.duyn5eMm.dpuf

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Boston Bib Salad with Granola Crusted Goat Cheese

Boston Bib Salad with Granola Crusted Goat Cheese

By
Stephanie Kinturi

Print Recipe
 Boston Bib Salad with Granola Crusted Goat Cheese
Servings
people
Ingredients
Salad
Balsamic Vinaigrette Dressing
Servings
people
Ingredients
Salad
Balsamic Vinaigrette Dressing
Instructions
  1. Arrange bib lettuce leaves on the plate to form a “bowl” shape. Do not cut or break the leaves.
  2. Roll the goat cheese in the granola and press the granola into the sides of the  cheese to form a granola “crust”. Slice the cheese into 8­10 cheese wheels and  place 2­3 on each salad.
  3. Sprinkle the salads with the sun dried tomatoes and pine nuts.
  4. Just before serving pour balsamic vinaigrette over the salads and serve with garlic  bread.
  5. For the vinaigrette, combine the first 4 ingredients and stir with a wire whisk. Slowly stream in the olive oil while stirring until combined.
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Curried Eggplant With Tomatoes and Basil

Curried Eggplant With Tomatoes and Basil

Print Recipe
 Curried Eggplant With Tomatoes and Basil
Course Main Dish
Cuisine Indian
Prep Time 10 min
Cook Time 15 min
Servings
people
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 10 min
Cook Time 15 min
Servings
people
Ingredients
Instructions
  1. In a medium saucepan with a tight-fitting lid, combine the rice, 1½ cups water, and ½ teaspoon salt and bring to a boil. Stir the rice once, cover, and reduce heat to low. Simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
  2. Meanwhile, heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.
  3. Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring, until fragrant, about 2 minutes.
  4. Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes.
  5. Stir in the chickpeas and cook just until heated through, about 3 minutes.
  6. Remove the vegetables from heat and stir in the basil. Fluff the rice with a fork. Serve the vegetables over the rice with yogurt, if using.
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