APPETIZERS
ENTRÉES
Pasta
Beef/Pork
SALADS
Poultry
Seafood
SOUPS
Vegetarian
ENTRÉES
DESSERTS
1
SALADS
SOUPS
ENTRÉES
DESSERTS
2
APPETIZERS
ENTRÉES
Pasta
Grandma Persichette’s Italian Sauce
United States
Description of Dish: Delicious sauce for pasta
APPETIZERS
Name of Dish:
Prep Time: 50 minutes
Servings: 4–5
SALADS
Ingredients:
2 tablespoons olive oil
1 small onion—diced
4 garlic cloves—minced
3 cans (28 ounces) imported Italian tomatoes—chopped
2 links (1 hot and 1 sweet Italian sausage) (use turkey sausage)
½ pound each of ground beef and veal (for the beef use 90% lean)
Handful fresh basil—chopped
1 tablespoon oregano
Salt and pepper to taste
SOUPS
Preparation:
1. Remove skins from Italian sausage and break up meat and sauté in frying pan until browned
all over. Drain and set aside. In same frying pan, sauté the beef and veal and drain.
2. In large pot heat olive oil over medium heat and add onion to sauté and towards the end
add minced garlic until golden.
3. Add 3 cans of tomatoes and stir.
4. Add oregano, salt, pepper and fresh basil and stir.
5. Add cooked sausage, beef and veal and stir and bring to a boil.
6. Lower heat to a simmer and cover pot partially so some steam can escape. Cook for 2 hours.
Use over any type of pasta (use whole wheat pasta) and grated Parmesan cheese
ENTRÉES
Consider these substitutes for a lighter dish.
Submitted by:
Paul Persichette
New York, NY
DESSERTS
Pasta
3
ENTRÉES
Baked Mostaccioli
United States
Description of Dish: Quick dinner to make for now or to use later.
Nice blend of tomato, cheese, pasta and beef.
APPETIZERS
Name of Dish:
Prep Time: 20 minutes
Servings: 8
2. When pasta is cooked, drain it and mix it in the same pot as the beef.
SOUPS
Preparation:
1. While boiling mostaccioli, sauté ground beef. Add garlic and oregano until beef is cooked.
Add a dash of salt if desired.
SALADS
Ingredients:
1 bag mostaccioli pasta (use whole wheat)
1 - 8 ounce bag mixed shredded cheese (use your favorite—I use Mexican blend—not taco)
(use low or fat free cheese)
1 pound ground sirloin (use 90% lean ground sirloin)
4 cloves fresh garlic—chopped
Oregano
1 - 15 ounce can tomato sauce
1 - 15 ounce can petite diced tomatoes
3. Spread mixture into 9" x 12" baking dish.* Top with cheese.
4. Bake uncovered on 375 degrees Fahrenheit for 30–40 minutes or until golden brown.
*You can split the mixture into two 8" x 8" baking dish and freeze one for later. It’s is actually even
tastier after freezing, just thaw before baking.
ENTRÉES
Consider these substitutes for a lighter dish.
Submitted by:
Caroline Gomez
Chicago, IL
DESSERTS
Pasta
4
ENTRÉES
Baked Ziti
United States
Description of Dish: This is an Italian dish that I’ve tried to make homemade.
It’s a favorite with all my family and friends. It’s nice when they
ask me to make it for them because they are craving it.
APPETIZERS
Name of Dish:
Prep Time: 20 minutes
Servings: 12–18
SALADS
Ingredients:
1 pound hamburger meat (or turkey meat) (if using ground beef, use 90% lean ground sirloin)
2 bags of mozzarella shredded cheese (use reduced fat)
Wheat ziti or penne noodles (I use one box)
2–3 jars of Ragu Roasted Garlic pasta sauce
13" x 9" glass pan
Preparation:
1. Preheat oven to 325 degrees.
3. Cook the noodles then drain.
4. In the pan, add noodles, meat sauce, and then spread mozzarella cheese on top until it’s
covered. Both bags don’t have to be used. Just add as much as you like.
SOUPS
2. Cook the meat, drain oil then add the jars of sauce all back to the pan. Add pepper and salt for
seasoning. Let simmer while the noodles are still cooking.
5. Baked uncovered for 25 minutes or until cheese is golden brown. Serve!
ENTRÉES
Consider these substitutes for a lighter dish.
Submitted by:
Vanessa Harmon
Phoenix, AZ
DESSERTS
Pasta
5
ENTRÉES
Bow-Tie Pasta
United States
Description of Dish: Pasta with vegetables and alfredo sauce
APPETIZERS
Name of Dish:
Prep Time: 15–20 minutes
Servings: 8
SALADS
Ingredients:
1 package mushrooms
1 zucchini
1 yellow squash
½ onion
½ cup fresh spinach
1 jar alfredo sauce
½ box bow-tie pasta (use whole wheat pasta)
Preparation:
1. Heat water to boiling, add bow-tie pasta, cook as directed.
SOUPS
2. Cut up vegetables and sauté.
3. Add alfredo sauce to vegetables heat on low.
4. Drain pasta and add to vegetables and alfredo sauce.
ENTRÉES
Consider these substitutes for a lighter dish.
Submitted by:
Stefanie Bunning
Phoenix, AZ
DESSERTS
Pasta
6
ENTRÉES
Extra Cheesy Tortellini
United States
Description of Dish: Delicious pasta meal
APPETIZERS
Name of Dish:
Prep Time: 35 Minutes
Servings: 5–6
SALADS
Ingredients:
2 cups marinara sauce
1/3
cup mascarpone cheese or cream cheese (use fat free cream cheese)
¼ cup chopped fresh parsley
2 teaspoon chopped fresh thyme
1 pound refrigerated tortellini
1/3
cup parmesan cheese—grated
1 - 7 ounce block mozzarella cheese—thinly sliced
(use low fat or fat free shredded mozzarella cheese)
Preparation:
1. Preheat oven to 350 degrees.
SOUPS
2. Cook tortellini according to instructions on package.
3. In large bowl, stir together marinara sauce, mascarpone cheese, parsley and thyme.
4. Drain tortellini and toss in marinara sauce mixture to coat.
5. Lightly spray an 8" x 8" inch glass baking pan and transfer tortellini mixture into pan.
6. Top the mixture with slices of mozzarella cheese and sprinkle with parmesan cheese.
7. Cover and bake 30 minutes.
ENTRÉES
Consider these substitutes for a lighter dish.
Submitted by:
Mary B. Petry
Tyler, TX
DESSERTS
Pasta
7
ENTRÉES
Faux Bolognese
United States
Description of Dish: Quick bolognese with ground turkey meat and angel hair pasta
APPETIZERS
Name of Dish:
Prep Time: 30 minutes
Servings: 4
SALADS
Ingredients:
1 pound ground turkey
1 onion
2 garlic cloves
1 jar spaghetti sauce (I use Barilla)
1/3
cup virgin olive oil
1 box angel hair pasta (use whole wheat pasta)
Italian spices
1 small plain low-fat yogurt
Preparation:
1. Heat large fry pan on medium. At the same time put pot of water on to boil for pasta.
3. Add ground turkey—mash with fork until small pieces.
4. Lower heat a little and cover pan. Check every few minutes and stir so meat doesn’t burn.
SOUPS
2. Add ¼ cup olive oil to heated pan. Add onions and garlic—until light brown.
5. When meat is browned—drain in colander and put back in pan. Water should be boiling now.
Add pasta and the rest of the oil.
6. Add spaghetti sauce—heat until bubbling
7. Add yogurt—stir until mixed. Heat until bubbling.
8. Drain pasta in colander—DO NOT RINSE. The starch is what causes the sauce to stick.
Consider these substitutes for a lighter dish.
Submitted by:
Cherie Stagg
Newark, DE
ENTRÉES
9. Put pasta on plate, spoon sauce over pasta. Voila!
DESSERTS
Pasta
8
ENTRÉES
Italian Penne Pie
United States
Description of Dish: A family favorite, it’s relatively easy to make, and the leftovers
are awesome for lunches. Mini-penne pasta, ground turkey and a
mixture of cheeses make this lush and tasty.
APPETIZERS
Name of Dish:
Prep Time: 45 minutes
Servings: 8–12
SALADS
Preparation:
1. Combine cooked pasta, beaten eggs, 1 teaspoon granulated garlic and ¾ cup shredded cheese
in large bowl. Pour into bottom of 10" x 15" inch casserole dish.
SOUPS
Ingredients:
1 box mini-penne pasta, cooked according to package directions—drained
(use whole wheat pasta)
2 teaspoons granulated garlic—divided
2 eggs—lightly beaten (use 4 ounce egg beaters)
1½ cups shredded Mexican three-cheese—divided (use fat free shredded cheese)
2 pounds ground turkey—browned and drained of all fat/water
2 cans fire-roasted garlic diced tomatoes with juice
1 cup reduced fat sour cream
1½ teaspoons dried basil
1 teaspoon dried oregano
2. In large skillet, add the ground turkey, diced tomatoes, 1 teaspoon granulated garlic, basil
and oregano then cook over medium heat until juices cook off. Add sour cream and blend
throughout mixture.
Consider these substitutes for a lighter dish.
Submitted by:
Janet Morse
South Wheaton, IL
ENTRÉES
3. Pour ground turkey mixture over pasta in casserole, spread evenly. Sprinkle remainder
of cheese over top, cover with aluminum foil and place in 350 degree oven for 45 minutes,
or until heated through.
DESSERTS
Pasta
9
ENTRÉES
Old–Fashioned Macaroni and Cheese
United States
Description of Dish: This macaroni and cheese recipe is wonderful comfort food,
as old-fashioned as it gets, and it is a wonderful dish for passing
at a pot-luck
APPETIZERS
Name of Dish:
Prep Time: 30 minutes
Servings: 20
SALADS
Ingredients:
2 pounds of penne or rotini pasta, cooked to al dente (use whole wheat pasta)
1 stick of unsalted butter—melted
¼ cup flour
4 cups whole milk (use 2% milk)
4 cups half and half (use Land O’ Lakes low fat half and half)
8 cups grated cheese (use a mixture) (use fat free cheese)
1 teaspoon dried onion flakes
2. Bring large pot of water to a boil. Salt generously and add pasta.
3. While pasta is cooking, melt butter in large sauce pan and add ¼ cup flour and stir to blend.
Add milk, half and half and onion flakes. Add cheese and whatever else you might want to
spice it up.
SOUPS
Preparation:
1. Preheat oven to 350 degrees.
4. When pasta is al dente, add to cream mixture and pour into casserole.
Optional: top with buttered bread crumbs and additional cheese.
5. Bake until bubbly and brown
ENTRÉES
Consider these substitutes for a lighter dish.
Submitted by:
Laurie Rankin
Southfield, MI
DESSERTS
Pasta
10
ENTRÉES
Baked Mac and Cheese with a Kick
United States
Description of Dish: Simple mac and cheese dish that has a bit of spice and crunch to it.
APPETIZERS
Name of Dish:
Prep Time: 20 minutes
Servings: 4
SALADS
Ingredients:
8 ounces shredded cheddar cheese (use fat free cheese)
8 ounces shredded spicy Monterey jack cheese (use fat free shredded Mexican blend)
8 ounces pasta (cavatappi works the best) (use whole wheat pasta)
1 can evaporated milk (12 ounces) (use Carnation Brand 2% low fat evaporated milk)
1 cup tortilla chips—crushed
Preparation:
1. Preheat oven to 350 degrees.
2. Grease 8 inch baking dish (round ceramic is preferable).
4. Mix in shredded cheddar cheese, evaporated milk, and half of Monterey jack cheese stir
until melted—pour into greased baking dish.
5. Pour crushed tortilla chips and remaining Monterey jack cheese on top.
SOUPS
3. Bring water to a boil and cook pasta according to instructions on box. Once pasta is tender
and cooked, drain, and return to pan.
6. Bake for 20 minutes covered, additional 10 minutes uncovered.
7. Serve and enjoy!
ENTRÉES
Consider these substitutes for a lighter dish.
Submitted by:
Nathan Froelich
Westerville, OH
DESSERTS
Pasta
11
ENTRÉES
Penne Ala Vodka
United States
Description of Dish: Penne with vodka sauce
APPETIZERS
Name of Dish:
Prep Time: 30 Minutes
Servings: 6
2. While the sauce is simmering, cook the penne until it is al dente, drain, and set aside.
3. Once the sauce has reduced, add the heavy cream and basil to taste. Stir until the sauce is
heated through.
SOUPS
Preparation:
1. Combine the tomato sauce, vodka, and garlic on medium heat, stir occasionally, until the
vodka has cooked out and only a slight taste of it remains. The sauce will reduce by
approximately 30%.
SALADS
Ingredients:
1 jar (about 2 cups) meatless tomato sauce
1 cup vodka
½ cup–1 cup heavy cream (according to taste) (use Land O’ Lakes low fat half and half)
1 cup shredded Parmesan cheese (according to taste)
Chopped fresh basil (or dried if fresh is unavailable)
1 tablespoon of garlic
1 box of penne pasta (use whole wheat pasta)
4. Stir in the shredded Parmesan cheese to taste, remove from heat.
5. Add the penne into the sauce pan, and stir until the pasta is coated with sauce.
Garnish with extra Parmesan cheese and fresh basil.
ENTRÉES
Consider these substitutes for a lighter dish.
Submitted by:
Rebecca Bisland (Stein)
New York, NY
DESSERTS
Pasta
12
ENTRÉES
Pizza Pasta
United States
Description of Dish: This is a simple dish that get the kids to eat some veggies,
freezes well and is a great dish to take to a new mother,
grieving family or a pot luck.
APPETIZERS
Name of Dish:
Prep Time: 20 minutes
Servings: 6-8
SOUPS
Preparation:
1. Preheat oven to 350 degrees. Cook pasta according to box, drain and reserve ½ cup
cooking water.
SALADS
Ingredients:
1 pound pasta (small shells or any small shape)—cooked and drained (use whole wheat pasta)
1 jar spaghetti sauce
1 pound ground beef—browned and drained (use 90% lean ground sirloin)
4 ounces pepperoni—sliced
2 cups mozzarella cheese (use fat free mozzarella cheese)
1 can mushrooms—drained and chopped
1 green pepper—diced small (or red to match the sauce if your kids are picky)
2. Brown ground beef, drain.
3. Add ground beef, mushrooms, green pepper, pepperoni, sauce and the ½ cup reserved
pasta water to the pasta. Mix well and pour into a 9"x 13" baking dish or 3 quart casserole pan.
Top with cheese.
4. Bake 20-30 minutes uncover until the cheese is melted and bubbling.
ENTRÉES
Consider these substitutes for a lighter dish.
Submitted by:
Shelley Dyer
Baltimore, MD
DESSERTS
Pasta
13
ENTRÉES
Shrimp with Spaghetti
United States
Description of Dish: The shrimp with spaghetti looks yummy—enjoy!
APPETIZERS
Name of Dish:
Prep Time: 25 minutes
Servings: 4
SALADS
Ingredients:
1 pound of Spaghetti (use whole wheat pasta)
4 tablespoons of olive oil
1 pound small shrimp—shelled and deveined
½ teaspoon chopped garlic
¼ cup chopped parsley
Pinch of salt and pinch of pepper
½ cup dry white wine and ½ cup water
1 tablespoon of plain bread crumbs
2 tablespoons parmesan cheese (optional)
2. In sauce pan heat olive oil over medium heat, put in chopped garlic stirring constantly
until garlic is tender (not burned).
SOUPS
Preparation:
1. Prepare spaghetti according to package (al dente), drain.
3. Add shrimp, parsley, salt, pepper—mix and cover pan. Let it cook for 5 minutes.
4. Add bread crumbs, stirring constantly. Turn up heat (high heat) and add ½ cup of dry white
wine for 1 minute. Reduce heat to medium and add ½ cup water, mix and cover pan. Cook for
another 10 minutes.
5. Serve shrimp mixture over pasta—toss to mix and serve.
6. Enjoy and bon appetit!
ENTRÉES
Consider these substitutes for a lighter dish.
Submitted by:
Fiorella Turcic
New York, NY
DESSERTS
Pasta
14
ENTRÉES
Vegetable Lasagna
United States
Description of Dish: Any variation of vegetables layered with ricotta/mozzarella
cheese mixed between lasagna noodles. Suggest using zucchini, carrots,
peppers, mushrooms, spinach, eggplant, onions, and/or asparagus.
APPETIZERS
Name of Dish:
Prep Time: 30 minutes
Servings: 10
2. Cook/boil lasagna noodles per directions
SOUPS
Preparation:
1. Cut up/dice and then sauté all veggies in olive oil and garlic (fresh or minced) and put aside.
SALADS
Ingredients:
1 box any brand lasagna noodles (use whole wheat pasta)
1 - 32 ounce can/jar any brand spaghetti sauce
32 ounces Ricotta cheese any kind (use low fat part skim ricotta cheese)
16 ounces any kind mozzarella cheese (use fat free shredded mozzarella cheese)
8 ounces any kind parmesan cheese
1 large egg (use 2 ounces of Egg Beaters)
Any variety of fresh veggies (minimum ½ cup each depending on how many used)
Season to taste with red pepper, garlic, salt and pepper (1 tablespoon each at least)
3. Mix in large bowl—one large egg with ricotta cheese, mozzarella and Parmesan. Season with
tablespoon of black and red pepper each.
4. Spray bottom of 12" x 9" pan with cooking spray and then spread enough sauce just to cover
the bottom.
5. Layer noodles, cheese mix, veggie mix and sauce. Should yield two layers. Top with sauce/
shredded mozzarella and parmesan.
7. Let stand for about 15 minutes before slicing.
Consider these substitutes for a lighter dish.
Submitted by:
Deb Ritter
Lake Mary/Heathrow, FL
ENTRÉES
6. Preheat oven to 325 and then bake for 40 minutes covered lightly with aluminum foil
uncover for the last 5 minutes.
DESSERTS
Pasta
15
ENTRÉES
Spicy Turkey Spaghetti
United States
Description of Dish: A healthier alternative to Mom’s Spaghetti…With a little kick!!
By using the turkey instead of beef you get a super great taste with
a lot less fat. Also, with the whole wheat pasta you eliminate a lot
of the carbs found in regular pasta.
APPETIZERS
Name of Dish:
Prep Time: 15–20 minutes
Preparation:
1. Boil your water for the pasta and cook the pasta to taste. I like it al dente.
SOUPS
Ingredients:
1 pound ground turkey
1 can of Italian recipe stewed tomatoes (small can is fine)
1 pound of whole wheat spaghetti
1 can of mushroom stems and pieces
1 jar of your favorite spaghetti sauce. (I use Ragu super chunky garden style)
Garlic salt (about 3–4 good shakes)
Oregano (about 2–3 good shakes)
Basil (about 2–3 good shakes)
Crushed red pepper flakes (3–4 good shakes)
SALADS
Servings: 4–6
2. Brown the turkey and add the oregano, basil and garlic while browning, drain if needed.
3. Drain the mushrooms and the juice out of the can of tomatoes. Add to the turkey and chop the
tomatoes up with the spatula or leave whole. Just depends on how fine you like them.
4. Pour in the sauce over the turkey and other ingredients are cooked and heat through.
Drain your pasta and mix all together with the sauce. Sprinkle in the red pepper flakes while
mixing together.
No need to lighten this dish up with substitute ingredients. It’s perfect as is.
ENTRÉES
5. Plate and top with a little Parmesan cheese. ENJOY!!!
DESSERTS
Pasta
16
ENTRÉES
Creamy Vegeroni
Philippines
Description of Dish: Vegetable macaroni pasta with creamy white sauce together
with sweet ham and mushrooms.
APPETIZERS
Name of Dish:
Prep Time: 30 minutes
Servings: 3–4
SALADS
Ingredients:
11 ounces of vegeroni (vegetable macaroni)
9 ounces of sweet ham—cut in small squares
1 can sliced mushroom
1 pouch all-purpose cream
1 small pouch non-fat milk
Preparation:
1. Cook vegeroni as directed or until al dente.
2. While waiting for the macaroni to cook, sauté the sweet ham and mushroom until cooked.
SOUPS
3. Next, pour in the all-purpose cream and the non-fat milk.
4. Salt and pepper to taste. Enjoy!
Submitted by:
Ma. Rose Haydn B. Luceñada
Manila, Philippines
ENTRÉES
To retain the international flair of this dish,
no substitute ingredients have been suggested.
DESSERTS
Pasta
17
ENTRÉES
Pasta Jalfarezee
India
Description of Dish: Pasta cooked in an Indian style
APPETIZERS
Name of Dish:
Prep Time: 15 minutes
Servings: 2
SALADS
Ingredients:
4 ounces of pasta—boiled
2 heaping tablespoons masalas: coriander powder
2 teaspoon vinegar
½ teaspoon turmeric powder
1 tablespoon cumin seeds
1 tablespoon oil
1 teaspoon chili powder
Salt to taste
Garam masala to taste
2. Add coriander powder, chili powder and turmeric powder. Cook for another 2 minutes.
3. Add the boiled pasta. Sauté well.
SOUPS
Preparation:
1. Heat oil in a pan. Add cumin seeds. Cook for a minute.
4. Add vinegar, salt and garam masala. Cook for a couple of minutes and then serve.
Submitted by:
Manisha Parpiani
Mumbai, India
ENTRÉES
To retain the international flair of this dish,
no substitute ingredients have been suggested.
DESSERTS
Pasta
18
ENTRÉES
Lazy Pumpkin Risotto
United Kingdom
Description of Dish: Pumpkin Risotto
APPETIZERS
Name of Dish:
Prep Time: 10 minutes
Servings: 2
SALADS
Ingredients:
Risotto arborio
1 big yellow onion
5 ounces of diced pumpkin
1–2 tablespoons of Philadelphia Cream Cheese (with chives if available)
1 vegetable stock cube
1 tablespoon olive oil
Chopped coriander/parmigiano
Preparation:
1. Thinly dice the onion.
3. Add the diced pumpkin.
4. Add the risotto, cover with water and cook until the water is absorbed by the rice
(usually 15–20 minutes).
SOUPS
2. Put the oil into a pot, and add the diced onion until they start to change color.
5. Once cooked, add 1 or 2 tablespoons of Philadelphia Cream Cheese, mix and serve in plates.
6. Prior to serving, sprinkle some chopped coriander or some parmigiano.
Submitted by:
Sandrine M. Andre
London, England
ENTRÉES
To retain the international flair of this dish,
no substitute ingredients have been suggested.
DESSERTS
Pasta
19
ENTRÉES