Menu Plan

Friday 25th ~ Elbows tossed with Prosciutto, Olives and Marinara

Saturday 26th ~ Picnic at the park
Sunday 27th ~ Spaghetti with Olives and Tomatoes

Monday 28th ~ Pasta with Broccoli, Ham and Cheese
Tuesday 29th ~ Penne Primavera
Wednesday 30th ~ Linguine Puttanesca

Thursday 1st ~ Rotini with Creamy Bacon and Peas

Friday 2nd ~ Linguine Salsa Rosa (Pink Sauce)

Saturday 3rd ~ Linguine Carbonara

Elbows tossed with Prosciutto, Olives and Marinara

Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:
16 ounces Dreamfields™ Elbows
4 ounces Prosciutto ham
8 ounces Kalamata Olives, drained
1/2 cup red onion, chopped
1/4 cup fresh chopped parsley
2 tablespoons olive oil
1 jar (26 ounces) Marinara Sauce
1/4 cup fresh grated Parmesan cheese

Directions:

In a large skillet over medium heat sauté onion, parsley and Prosciutto in olive oil.
Stirring frequently, stir in marinara sauce and olives; simmer for 20 minutes.
Meanwhile, cook pasta according to package directions; drain well.
Toss pasta with sauce and top with Parmesan cheese.

Recipe Nutrient Analysis: (8 servings)

Nutrient Single Serving
Calories (kcal) 364
Protein (g) 14
Carbohydrates (g) 18
Fat (g) 15
Saturated Fat (g) 2
Cholesterol (mg) 2
Sodium (mg) 921
Total Dietary Fiber (g) 7

Linguine Carbonara

Ingredients:

16 ounces Dreamfields™ linguine (or spaghetti)
1 tablespoon extra-virgin olive oil
6 strips good quality bacon, diced
4 large eggs, at room temperature
2 teaspoons fresh Basil leaves, chopped
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground pepper, to taste

Directions:
Cook the linguine according to directions.
In a small skillet heat the olive oil and cook the bacon until crisp.
In a large metal bowl beat the eggs. Beat in the Basil and cheese.
When the pasta is done, drain and add immediately to the egg mixture.
Add the bacon-olive oil and toss well until the sauce thickens.
Season to taste with the salt and pepper.
Serve immediately in warm bowls.

Nutritionals per serving:

Nutrient Single Serving
Calories 509
Protein (g) 28
Digestible Carbohydrates (g) 14
Fat (g) 21
Saturated Fat (g) 7
Cholesterol (mg) 181
Sodium (mg) 464
Dietary Fiber (g) 6

Spaghetti with Olives and Tomatoes

Serves 6
Prep Time: 10 minutes
Cook Time: 15 minutes

By Chef Antonio Cecconi

When fresh tomatoes are abundant in the summer and fall, I will use them. Because this is a primary sauce, I use canned tomatoes when fresh are no longer available. You may omit the red pepper for milder flavor or substitute Kalamata olives for the capers and black olives. – Chef AntonioThis sauce may be refrigerated up to 48 hours or put in the freezer up to 2 months.

Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon red onion, chopped
1/4 teaspoon hot pepper flakes
1/4 cup white wine or chicken broth
1 can (28-ounces) whole peeled tomatoes
1/2 cup sliced black olives
2 tablespoons capers, drained
1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
16 ounces Dreamfields™ Spaghetti
1/4 cup Parmesan cheese

Directions:

1. Heat oil in a large skillet over medium heat. Cook garlic, onion and pepper flakes 5 minutes or until sizzling hot. Add wine or chicken broth and cook until liquid has evaporated, about 3 minutes.
2. Drain tomatoes and break up. Add into skillet along with olives and cook 5 minutes. Add oregano and basil, cook on medium for 10 minutes, stirring frequently.
3. Prepare pasta according to package directions; drain well. Toss pasta with sauce and Parmesan cheese. Serve immediately.

Recipe Nutrient Analysis: (6 servings)
Nutrient Single Serving
Calories (kcal) 342
Protein (g) 13
Carbohydrates (g) 21
Fat (g) 7
Saturated Fat (g) 1
Cholesterol (mg) 3
Sodium (mg) 413
Total Dietary Fiber (g) 8

Pasta with Broccoli, Ham and Cheese

A recipe that always comes out when there is leftover ham in the refrigerator, this colorful and very healthy dish tastes great. Use just deli ham from the grocery store or dress it up with some fancy cured ham such as real Italian Prosciutto.

Ingredients:
16 ounces Dreamfields™ Penne Rigate
1 head fresh broccoli ( or 1 10-ounce package frozen broccoli)
2 tablespoons olive oil
6 ounces ham, cut into small strips
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste

Directions:
1. Cook the pasta according to package directions.
2. Wash and trim the broccoli florets away from the stems. Cook the fresh (or frozen) broccoli in a small amount of water in the microwave for 3 to 4 minutes, or until “crisp-tender.” Drain and season with salt and pepper.
3. Heat the oil in a small skillet and add the ham and broccoli florets. Cook for 1 minute, stirring. 4. Toss the ham-broccoli mixture into the hot pasta with the cheese.
5. Taste and correct the seasonings. Serve immediately.

Nutritionals per serving: (8 servings)
CALORIES: 288
PROTEIN: 16 g
DIGESTIBLE CARBOHYDRATES: 15 g
FAT: 7 g
CHOLESTEROL: 6 mg
SODIUM: 124 mg
FIBER: 7 g

Penne Primavera

By Chef Antonio Cecconi
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:
8 ounces Dreamfields™ Penne Rigate
1 tablespoon extra virgin olive oil
1/4 cup red onion, chopped
1/2 cup broccoli florets, chopped
1/2 cup carrot, chopped
1/2 yellow bell pepper, chopped
2 tablespoons fresh basil, chopped
1 package (10 ounces) fresh spinach, coarsely chopped
1/2 teaspoon garlic salt
1/8 teaspoon red pepper flakes
1 1/2 cups marinara sauce
1/4 cup grated Parmesan cheese

Directions:
1. Heat olive oil in a large skillet over medium high heat and sauté onion, broccoli, carrots, bell pepper and basil until soft, about 5 minutes.
2. Add spinach, garlic salt, hot pepper flakes and marinara sauce; reduce heat to medium and simmer for 15 minutes.
3. Prepare pasta according to package directions; drain well.
Toss pasta with sauce mixture and sprinkle with Parmesan cheese.

Recipe Nutrient Analysis: (6 servings)
Nutrient Single Serving
Calories (kcal) 226
Protein (g) 10
Carbohydrates (g) 15
Fat (g) 7
Saturated Fat (g) 2
Cholesterol (mg) 2
Sodium (mg) 505
Total Dietary Fiber (g)* 6

Comments: This can be a satisfying vegetarian meal in itself. You can add cubed chicken or shrimp for a complete meal. Substitute in-season vegetables, dial up or minimize the heat by controlling the amount of red pepper flakes.

Rotini with Creamy Bacon and Peas

Ingredients:
16 ounces Dreamfields™ Rotini
4 ounces bacon strips, cooked and chopped
1/2 cup chopped onion
1 garlic clove, minced
1 ounce dehydrated sun-dried tomatoes
2 cups half & half
1 1/2 cups frozen peas, thawed
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black ground pepper

Directions:
1. Cook bacon until crisp. Remove from pan and reserve about 1 tablespoon of bacon grease.
2. Add garlic and onion and cook until soft, about 3 minutes.
3. Hydrate tomatoes according to directions and set aside.
4. Add half and half and bring to a boil. Reduce heat and simmer for 10 minutes or until it starts to thicken.
5. Add sun-dried tomatoes and cook for 5 more minutes.
6. Add peas, salt and pepper and stir in bacon. Combine sauce with hot pasta and Parmesan cheese and toss until blended.

Nutritionals per serving - 6 servings:
CALORIES: 517
PROTEIN: 25 g
CARBOHYDRATES: 26 g
FAT: 19 g
SATURATED FAT: 10 g
CHOLESTEROL: 57 mg
SODIUM: 908 mg
DIETARY FIBER: 9 g

Linguine Salsa Rosa (Pink Sauce)

Serves 8

By Chef Antonio Cecconi

Ingredients:
16 ounces Dreamfields™ linguine

1/4 cup olive oil

1/2 cup chopped onion

2 tablespoons fresh parsley, chopped or 1 teaspoon dried

2 cloves garlic, minced

8 ounces ham, diced into 1/2 inch pieces

8 ounces mushrooms, sliced

1/2 cup red wine

1 jar (26 ounces) marinara sauce

1/4 cup half & half

1/2 cup Romano cheese

Directions:
1. Heat oil in Dutch oven over medium heat.
2. Cook onion, parsley and garlic for 5 minutes or until soft. Add ham and mushrooms, and pour in wine; cook 10 minutes, stirring frequently until wine has evaporated.
3. Stir in marinara sauce and cook for 10 minutes.
4. Add half & half; stir until smooth and simmer 10 minutes.
5. Meanwhile, cook pasta according to package directions. Toss with sauce and Romano cheese, serve.

Nutritionals per serving:

CALORIES: 396

PROTEIN: 19 g

CARBOHYDRATES: 19 g

FAT: 15 g

SATURATED FAT: 3 g

CHOLESTEROL: 10 mg

SODIUM: 910 mg

DIETARY FIBER: 7 g

Nonalcoholic Substitutions

For soups and pan sauces use extra broth and add red or white wine vinegar or lemon juice right before serving using the following ratios:

To replace 1/2 cup wine use:
1/2 cup broth + 1 teaspoon wine vinegar
1/2 cup broth + 1 teaspoon lemon juice

or

Red Wine: add water, white grape juice, apple juice, or broth, if necessary, to get the specified amount of liquid called for in the recipe or Grape juice; vegetable stock; cranberry juice; tomato juice; or concord grape jelly.

White Wine: White grape juice; apple cider; apple juice; vegetable stock; or water.

General Marinade Substitutes:
Substitute for 1 cup of alcohol with:
1 cup of citrus juice, lemonade, pineapple or orange juice.
1/2 cup of fresh lemon juice or orange juice.
1 cup of tomato juice diluted by 1/4 with water or vinegar.
1/2 cup of light soy sauce and 1/2 cup of citrus juice.
1/2 cup of light soy sauce and 2 tablespoons of peanut oil.
1 cup of teriyaki sauce 1/3 cup of balsamic vinegar

Linguine Puttanesca

Serves 6

Fragrant red ripe Italian plum tomatoes give this sauce its wonderful flavor. The red peppers balance the tart and sweet tomatoes with a little heat.

Ingredients:

16 ounces Dreamfields Linguine (one box)

1/4 cup extra-virgin olive oil

3 large cloves garlic

1/2 cup chopped yellow onion

1/2 to 1 teaspoon crushed red chili peppers

1/2 teaspoon salt, or to taste

28-ounce can Italian plum tomatoes, diced

2/3 cup kalamata olives, halved

1 cup freshly grated Parmesan cheese

Directions:

1. Cook the pasta according to package directions.
2. Meanwhile, heat the oil in a large skillet. Add the garlic and onion and cook, stirring, for about three minutes.
3. Stir in the red pepper and salt.
4. Add the tomatoes and cook over high heat for 5 minutes, stirring often.
5. Stir in the olives and cook 5 minutes more. Taste and correct the seasonings.
6. Drain the cooked pasta well. Toss into the sauce.
7. Sprinkle with cheese to serve.

Nutritionals per serving:

DIGESTIBLE CARBOHYDRATES: 14 g

CALORIES: 491

CALORIES FROM FAT: 277

TOTAL FAT: 19 g

PROTEIN: 17 g

CHOLESTEROL: 17 mg

SODIUM: 824 mg

BBQ Spareribs Recipe

INGREDIENTS:
2-1/2 to 3 pounds pork spareribs, cut into serving pieces
1 medium sweet onion, finely chopped
1 cup catsup
1 (6 ounces) can tomato paste
1/4 cup vinegar
3 Tbsp packed brown sugar
2 Tbsp lemon juice
1 Tbsp Worcestershire sauce
1 tsp salt
2 tsp dry mustard
1/4 tsp pepper

Place spareribs in a crockpot.
Whisk together sweet onion, catsup, tomato paste, vinegar, brown sugar, lemon juice, Worcestershire sauce, salt, dry mustard, and pepper until smooth.

Pour the barbecue sauce even over the spareribs and cover. Cook 6-8 hours or until done.

Country-Cured Ham Recipe

INGREDIENTS:
1 country ham
Water
Cloves
Brown sugar
Bread crumbs

PREPARATION:
A day or two before you plan to serve the ham, place in a very large oval kettle, sawing off hock, if necessary, to fit ham in.

If ham is very salty, salt crystals will be visible. Cover with cool water and let stand 24 hours at room temperature, changing the water 3 to 4 times. If ham is not salty, change soaking water 1 to 2 times. Next day, scrub ham well under running tepid water to remove any mold and pepper. Wash well again in tepid water. Place ham on a rack in the same large kettle, add cool water to cover, cover, and bring to a boil over high heat. Skim froth from surface, re-cover, adjust heat so water stays at a slow simmer and cook 25 to 30 minutes per pound or until fork tender and bone feels loose; cool ham in cooking liquid. Preheat oven to 350 degrees F. Lift ham from liquid, peel off rind, and trim fat to 1/2-inch. Score in a crisscross pattern and stud with cloves. Pat on a thick glaze (brown sugar and bread crumbs is the traditional glaze for Smithfield and Virginia ham). Place ham glaze side up on a rack in a shallow roasting pan and bake, uncovered, 45 minutes or until glaze is nicely browned. Transfer ham to serving platter and let cool at least 20 minutes before serving. In the South, these hams are served at room temperature (or chilled), but almost never hot. When carving, slice paper thin.

PORK SHOULDER STEAKS IN PAPRIKA SAUCE

2 lbs. pork shoulder steaks
1/2 c. all-purpose flour
2 tsp. salt
1 tsp. paprika
2 tbsp. butter
1/2 lb. sliced fresh mushrooms
1 c. beef broth or water
1 (16 oz.) can whole or wedged tomatoes with juice
1 c. sour cream

1. Coat pork with a mixture of 1/4 cup of flour, salt and paprika.
2. Heat butter in skillet. Brown meat on both sides. Remove to heavy casserole with cover as they are done.
3. Add mushrooms to pan. Cook until browned over medium heat. Pour over meat in casserole.
4. Add broth to skillet and scrap up brownings. Pour over meat.
5. Pour tomatoes over pork. Cover.
6. Bake at 300 degrees for 1 hour. check for tenderness. Return to oven for another 1/2 hour, if necessary.
7. Drain juices from meat. Mix 1/2 cup juices with remaining 1/4 cup flour. Stir until smooth. Mix with remaining juices, heat to boiling. Cook until thickened.
8. Add sour cream. Pour over meat. Serve immediately

Ham Hock and Beans

Recipe Summary:
Prep Time: 5 minutes
Cook Time: 2 hours 15 minutes
Yield: 8 to 10 servings

2 tablespoons vegetable oil
8 medium smoked ham hocks, about 4 ounces each
2 cups chopped onions
1 pound dried navy white beans
Freshly ground black pepper
2 bay leaves
10 cups water
Salt

In a medium Dutch oven with a lid, over medium heat, add the oil. When the oil is hot, sear the ham hocks in batches, until brown, about 4 to 6 minutes. Remove the ham hock and set aside. Add the onions. Season with pepper. Saute for 2 minutes. Stir in the beans and bay leaves. Season with pepper. Saute for 1 minute. Add the reserved ham hocks and water. Bring to a boil and reduce the heat to medium low and simmer for 2 hours, or until the meat falls of the bone and the beans are creamy. Remove the bay leaves and season with salt and pepper.

Oven Pot Roast

1 Roast
1 can beef broth
1 can cream of mushroom soup
1 packet of Onion soup mix

Place the roast in Oven Safe bowl or crock pot and cover generously with salt and pepper (not too much or the gravy will be too salty). Mix the beef broth, cream of mushroom soup and onion soup mix. Pour over the crock pot and cook all day on low heat if using crock pot. If using Oven: Cover and place in 325 degree oven. Bake for 3-3 1/2 hours. Last hour, add peeled and cut potatoes and carrots as desired. Can use beef broth to make a gravy. If it is too runny mix it with a little bit of flour.

Orzo Salad with Marinated Mushrooms and Edamame

Ingredients
1 tablespoon brown sugar
1 tablespoon fresh thyme leaves
2 1/2 tablespoons olive oil
1 tablespoon dry sherry
1 1/2 teaspoons salt
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 bay leaf
7 cups quartered mushrooms (about 1 pound)
2 cups frozen blanched shelled edamame (green soybeans), thawed
1 cup chopped red bell pepper
2 cups cooked orzo (about 1 cup uncooked rice-shaped pasta)

Preparation
Combine the first 10 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Stir in mushrooms, edamame, and bell pepper; cook 1 minute. Place mushroom mixture in a large bowl; cool to room temperature. Discard bay leaf. Add pasta, and toss to combine. Cover and refrigerate overnight.

Yield
8 servings (serving size: about 3/4 cup)

Nutritional Information
CALORIES 201(29% from fat); FAT 6.5g (sat 0.7g,mono 3.7g,poly 1.9g); PROTEIN 8.9g; CHOLESTEROL 0.0mg; CALCIUM 37mg; SODIUM 456mg; FIBER 3.6g; IRON 2.5mg; CARBOHYDRATE 27.7g

Marinated Beet Salad

Ingredients
28 ounces canned beets
1 large red onion
1 head red leaf lettuce
1 cup golden raisin
2 tablespoons olive oil
3 tablespoons red wine vinegar
salt & pepper

Directions
1. Drain beets and chop into bite sized pieces.
2. Chop onion.
3. In a large bowl mix all ingredients except lettuce.
4. Refrigerate 20 minutes.
5. Wash lettuce and let it dry thoroughly.
6. On a large serving platter arrange lettuce in an attractive manner.
7. Spoon beet salad over lettuce.
8. Cover with cling wrap and refrigerate until ready to serve.

Hash Brown Casserole (like Cracker Barrel's®)

Prep. Time: 0:45 Serves: 8

10.25 oz. can condensed cream of chicken soup
8 oz. Colby cheese - grated
1/2 cup melted butter OR margarine
1 sm. onion - minced
1 tsp. salt
1/2 tsp. black pepper
2 lb. bag frozen shredded hash browns

-Spray a 13" X 9" X 2" baking pan with non-stick cooking spray; set aside.
-In a bowl, combine soup, cheese, butter, onion, salt, and pepper.
-Gently fold the potatoes into the mixture and pour into prepared pan.
-Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.