Hello Friends,

Here's a quick Italian Sandwich treat just in time for theWeekend. This recipe, excerpted from the cookbook Panini Express, does wonders for the familiar meaty hero sandwich just by pressing and grilling it. Warmed up, the deli ingredients just taste better. Of course, starting with the best-quality mortadellia, prosciutto, and provolone (look for versions imported from Italy) will also improve the quality of the sandwich. Use a thick, hearty baguette or Italian loaf to hold the generous fillings and don't skip the peperoncini and peppery arugula, which cut the richness of the meats and cheese.

Grilled Italian Hero Sandwich

Two 6-inch lengths store-bought or homemade baguettes
1/4 cup extra-virgin olive oil
1 Tbs. red wine vinegar
1 cup arugula, washed and dried
1/4 cup thinly sliced peperoncini
2 thin slices (2 oz.) mortadella
4 thin slices (2 oz.) prosciutto
6 thin slices (2 oz.) hot or sweet soppressata
4 thin slices (4 oz.) provolone cheese

Heat a panini or sandwich press according to the manufacturer's instructions.

Slice the baguette pieces in half lengthwise with a serrated knife. Brush the insides with the oil and vinegar. Lay the bread, cut sides up, on a work surface. Arrange the arugula and then the peppers on the bottom halves. Drape the mortadella, prosciutto, and soppressata on top of the vegetables. Top with the provolone. Top each sandwich with the top half of each baguette.

Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp and the cheese is melted, 5 to 7 minutes, depending on how hot your machine is. Carefully remove from the press and serve immediately. Yields 2 Sandwiches.

Have A Happy Thursday,

Phil

This evening, add something aromatic to your family's Italian cuisine night. Serve sausage with pasta in just 30 minutes. Hot Italian sausage is my favorite option here and it goes especially well with the flavor of the olives, but if you live on the “mild” side, by all means, use the mild sweet version

Fettuccine With Italian Sausage

Ingredients

1

lb bulk Italian pork sausage

2

cans (14.5 oz each) diced tomatoes with basil, garlic and oregano, undrained

1

can (8 oz) tomato sauce

1/2

cup assorted small pitted olives

1

package (9 oz) refrigerated fettuccine

1/2

cup shredded Parmesan cheese (2 oz)

Directions

1. Heat water for cooking fettuccine to boiling. Meanwhile, in 12-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain if necessary.
2. Stir tomatoes, tomato sauce and olives into sausage. Reduce heat to low. Cover; cook 10 to 15 minutes, stirring occasionally, to blend flavors.
3. Cook and drain fettuccine as directed on package. Serve sauce over fettuccine. Sprinkle with cheese. Makes 4 servings.

Have A Terrific Weekend,

Phil

Hello Friends,

Today, we have a refreshing twist on traditional pasta recipes, from my Weight Watcher files, a delightful Parmesan Artichoke Pasta Recipe that's just 7 Points +, making it a great idea for a quick, weeknight dinner. The fresh garlic, white wine and artichokes are such a delicious combination.

Parmesan Artichoke Pasta

Ingredients

• 8oz whole wheat fettuccine noodles
• 16oz artichoke hearts, frozen or canned (drained and rinsed if using canned)
• 1/2 cup fresh parsley, finely chopped
• 1/2 cup white wine
• 1/2 cup Parmesan cheese, shredded
• 1/4 cup shallots, minced
• 5 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Prepare pasta according to package instructions.
2. Meanwhile, spray a large, nonstick skillet with non-fat cooking spray and set over medium-high heat.
3. Add in the shallots and garlic and sauté until tender, about 3-4 minutes.
4. Then add in the wine and artichokes and cook until most of the alcohol has been reduced and the artichokes are cooked through (about 10 minutes).
5. Next, mix in the parsley, salt, and pepper and sauté for another 3-4 minutes.
6. Drain pasta, and then place into a large bowl.
7. Toss pasta with artichoke mixture and add in the Parmesan cheese. Serve immediately. Serves 4.

Have A Great Week My Friends,

Phil

Quote:

Hello Friends,

Today, we have a refreshing twist on traditional pasta recipes, from my Weight Watcher files, a delightful Parmesan Artichoke Pasta Recipe that's just 7 Points +, making it a great idea for a quick, weeknight dinner. The fresh garlic, white wine and artichokes are such a delicious combination.

Parmesan Artichoke Pasta

Ingredients

• 8oz whole wheat fettuccine noodles
• 16oz artichoke hearts, frozen or canned (drained and rinsed if using canned)
• 1/2 cup fresh parsley, finely chopped
• 1/2 cup white wine
• 1/2 cup Parmesan cheese, shredded
• 1/4 cup shallots, minced
• 5 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Prepare pasta according to package instructions.
2. Meanwhile, spray a large, nonstick skillet with non-fat cooking spray and set over medium-high heat.
3. Add in the shallots and garlic and sauté until tender, about 3-4 minutes.
4. Then add in the wine and artichokes and cook until most of the alcohol has been reduced and the artichokes are cooked through (about 10 minutes).
5. Next, mix in the parsley, salt, and pepper and sauté for another 3-4 minutes.
6. Drain pasta, and then place into a large bowl.
7. Toss pasta with artichoke mixture and add in the Parmesan cheese. Serve immediately. Serves 4.

Have A Great Week My Friends,

Phil

Hi Pat,

Glad that you liked the Pasta recipe. I'm also quite partial to Artichokes myself as well.

My family has been using this very simple and delicious recipe for sausage, peppers, and onions for years and years now. For an extra kick, try using half sweet sausage and half hot sausage!

Italian Sausage, Peppers and Onions

Ingredients

• 6 (4 ounce) links sweet Italian sausage
• 2 tablespoons butter
• 1 yellow onion, sliced
• 1/2 red onion, sliced
• 4 cloves garlic, minced
• 1 large red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 cup white wine

Directions

1. Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
2. Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
3. Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through. Serves 6.

So simple and quick to make, these delicious knots of herb-seasoned bread will do well to complete your meal. Or, often I eat these tasty knots as a snack between meals, with my favorite spread slathered on. Using fresh rosemary makes these knots especially fragrant/

Great Garlic Knots

Ingredients

• 2 (11 ounce) containers refrigerated breadstick dough
• 2 egg, lightly beaten
• 2 teaspoons garlic powder
• 2 tablespoons chopped fresh rosemary

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Tie the dough into 12 knots and place them onto a cookie sheet. Brush the knots with the egg, and sprinkle the rosemary and garlic onto the knots. Bake the knots according to the package directions. Serves 6-8.

Have A Great Week My Friend,

Phil