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Zucchini Lasagna Rolls
Dinner Italian

Zucchini Lasagna Rolls

5.0

Prep
40 min
Cook
40 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch half sheet pan with foil and brush with 1 tablespoon olive oil.
  2. 2 Wash, dry, and trim the ends of the zucchini. Carefully slice each zucchini lengthwise into seven 1/8-inch thick slices using a mandolin or sharp knife. Place zucchini slices on the prepared pan and sprinkle with salt. Toss slices to distribute salt.
  3. 3 Cook in the preheated oven until zucchini slices are soft and pliable, about 10 minutes.
  4. 4 Remove from the oven and place on several layers of paper towels to absorb any excess liquid. Set zucchini aside to cool.
  5. 5 Meanwhile, heat remaining 1 tablespoon olive oil in a nonstick skillet over medium heat. Add ground beef and season with Italian seasoning blend, fennel seeds, red pepper flakes, salt, and pepper. Cook and stir ground beef until brown and crumbly, about 5 minutes.
  6. 6 Stir in minced garlic and cook until garlic is fragrant, 1 to 2 minutes. Remove from heat and set aside to cool.
  7. 7 Stir together ricotta, beaten egg, grated Parmesan cheese, minced parsley, salt, and pepper in a bowl.
  8. 8 Combine marinara sauce and tomato paste in a separate bowl, stirring well.
  9. 9 Spray a 9x11-inch baking dish with cooking spray. Spread 1/2 of the tomato mixture over the bottom of the baking dish.
  10. 10 When the zucchini is cool enough to handle, blot with paper towels. Line up 7 slices of cooled zucchini on the sheet pan.
  11. 11 Spread each slice of zucchini with about 1 ½ tablespoons of the ricotta mixture. Sprinkle 1 ½ tablespoons of the beef mixture over the slices. Setting 1 cup of grated mozzarella aside, sprinkle each zucchini slice with 1 tablespoon grated mozzarella.
  12. 12 Beginning with the end nearest you, roll up each zucchini slice over the filling, jelly roll-fashion, and place in the prepared baking dish. Repeat until there are 4 rows of 7 zucchini rolls.
  13. 13 Pour reserved marinara mixture over the zucchini rolls and sprinkle with reserved grated mozzarella.
  14. 14 Bake in the preheated oven until zucchini rolls are heated through, the sauce is bubbly, and the cheese is melted, about 30 minutes. Remove from the oven and allow to cool about 20 minutes. Garnish with minced fresh basil, if desired.

By Bibi

Turkey Bow-Tie Casserole
Dinner

Turkey Bow-Tie Casserole

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  2. 2 Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes.
  3. 3 Reduce heat to low and add ketchup, brown sugar, Italian seasoning, and garlic salt. Let simmer for 1 to 2 minutes; remove from heat and cover.
  4. 4 Drain cooked pasta and pour into a medium casserole dish. Stir in mozzarella cheese, Cheddar cheese, and poppy seeds. Spread turkey mixture on top and serve.

By StAr140140

Barbecue Turkey Meatballs
Appetizer

Barbecue Turkey Meatballs

4.0

Prep
45 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Combine egg, yogurt, bread crumbs, onion, Italian seasoning, salt, and pepper in a large bowl. Add ground turkey; mix well.
  2. 2 Shape turkey mixture into 1-inch meatballs. Place meatballs in a foil-lined 15x10x1-inch baking pan. Bake about 20 minutes or until meatballs are no longer pink. Drain on paper towels. Add meatballs to warm Marmalade Barbecue Sauce (see below) in a large saucepan. Serve with pretzel sticks as picks.
  3. 3 Marmalade Barbecue Sauce: Combine barbecue sauce and marmalade in a large saucepan; bring to boiling. Reduce heat and simmer 5 minutes. Serve with meatballs.

By Voskos

Dairy-Free Creamy Chicken Thighs and Mushrooms
Dinner American

Dairy-Free Creamy Chicken Thighs and Mushrooms

5.0

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Place bacon in a large, oven-proof skillet and cook over medium-high heat, turning occasionally, until all the fat is rendered and the bacon is crispy and evenly browned, about 10 minutes. Remove bacon from the skillet and set aside. Drain bacon slices on paper towels. Carefully pour out all the fat, except for 2 tablespoons.
  2. 2 Preheat oven to 375 degrees F (190 degrees C).
  3. 3 Pat chicken thighs dry, and lightly sprinkle both sides with salt and pepper to taste.
  4. 4 Add seasoned chicken thighs in a single layer into the same skillet and sprinkle with Italian seasoning blend. Cook over medium-high heat until brown, about 3 minutes per side. Remove to a plate and keep warm.
  5. 5 Add sliced mushrooms to the skillet and cook until they are soft. Stir in garlic and cook until fragrant, about 1 minute.
  6. 6 Pour in almond milk, and adjust seasonings, if necessary. Return chicken thighs to the skillet, nestling them in and partially covering with the sauce.
  7. 7 Place in the preheated oven and bake, uncovered, until internal temperature of chicken is 165 degrees F (74 degrees C), about 20 minutes.
  8. 8 Combine cornstarch and cold water in a small bowl, stirring quickly, until all the lumps are gone. Stir into the sauce while it is still hot and allow the sauce to thicken slightly.
  9. 9 Transfer chicken and sauce to a serving dish, crumble reserved bacon over all, and sprinkle with parsley.

By Bibi

Spinach-Stuffed Turkey Meatloaf
Dinner American

Spinach-Stuffed Turkey Meatloaf

4.6

Prep
15 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Lightly grease a medium skillet with cooking spray and place over medium-low heat. Cook and stir mushrooms and onion in the hot skillet until onion is tender, about 4 minutes. Remove from heat.
  3. 3 Add spinach, 1/4 cup mozzarella cheese, and Parmesan cheese; mix well and set aside.
  4. 4 Combine turkey, oats, milk, egg white, Italian seasoning, salt, and pepper in a large bowl; mix lightly but thoroughly.
  5. 5 Spoon 2/3 of the turkey mixture lengthwise down the center of an 11x7-inch glass baking dish. Form a deep indentation down the middle of turkey mixture; fill indentation with spinach mixture.
  6. 6 Top with remaining turkey mixture, forming a loaf. Seal the edges to completely enclose spinach filling.
  7. 7 Bake in the preheated oven until the juices run clear and an instant-read thermometer inserted into the meat reads 165 degrees F (75 degrees C), 30 to 35 minutes.
  8. 8 Sprinkle meatloaf with remaining 1/4 cup mozzarella cheese. Continue baking until cheese melts, 1 to 2 minutes. Let rest for 5 minutes before slicing.

By Quaker

Air Fryer Panko-Crusted Pork Chops
Dinner American

Air Fryer Panko-Crusted Pork Chops

4.9

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Pour 1 cup water in a 4-cup microwave-safe measuring cup. Microwave until boiling, about 4 minutes. Stir in kosher salt and sugar, until dissolved. Add remaining 3 cups water to make a brine.
  2. 2 Place rosemary sprig and bay leaf in a 1-gallon zip-top bag. Carefully pour in brine and add pork chops. Seal the bag, removing as much air as possible, and refrigerate about 2 hours.
  3. 3 Remove chops from the brine and discard the brine. Pat chops dry with paper towels.
  4. 4 Preheat the oven to 400 degrees F (200 degrees C).
  5. 5 Break egg into a shallow bowl and beat lightly. Combine panko, grated Parmesan, Italian seasoning blend, and black pepper, and place on a plate or cutting board. Dip each pork chop in the egg, then coat all sides with the panko mixture. Spray both sides of the coated chops with extra-virgin olive oil.
  6. 6 Place chops in the air fryer in a single layer, with chops not touching, and air-fry for 7 to 8 minutes per side, for a total of 14 to 16 minutes. An instant-read thermometer inserted into the center of the chops should read 145 degrees F (63 degrees C).
  7. 7 Serve warm, garnished with parsley and additional rosemary sprigs, if desired.

By Bibi

Vegetarian Pot Pie with Puff Pastry Crust
Dinner American

Vegetarian Pot Pie with Puff Pastry Crust

5.0

Prep
25 min
Cook
50 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 1 1/2-quart souffle or other baking dish with cooking spray.
  2. 2 Melt butter in a large, nonstick skillet over medium heat until bubbly. Add onion and cook until it begins to turn translucent, 2 to 3 minutes. Add mushrooms and cook until they begin to soften and release a little moisture, about 4 minutes. Stir in garlic and cook until fragrant, 1 to 2 minutes.
  3. 3 Stir in Italian seasoning, salt, pepper, sage, paprika, and cayenne. Stir in spinach and parsley; cook until spinach is just wilted, about 1 minutes. Add flour and stir until flour is coated in butter and seasonings; continue to cook and stir for 2 minutes. Stir in frozen vegetables and vegetable broth; bring to a boil. Cook until mixture begins to thicken, 3 to 4 minutes. Remove from heat and stir in nutritional yeast.
  4. 4 Pour mixture into the prepared dish. Place puff pastry sheet over top, allowing it to drape over the sides of the dish. Use a fork to poke several holes in the top of the pastry, then spray with cooking spray. Place the baking dish on a sheet pan.
  5. 5 Transfer to the preheated oven and bake until the top is nicely browned, 25 to 30 minutes. Allow to cool for about 15 minutes before serving.

By Bibi