Ingredients:

1. In a large mixing bowl,combine all sausage meatball ingredients.
2. Mix well.
3. Form into marble-size meatballs.
4. Set aside.
5. In a slow cooker,combine chicken broth,tomato paste,carrot,garlic and red pepper flakes.Mix well.
6. Add sausage meatballs.
7. Cover slow cooker and cook on low-heat setting for 5-6 hours.
8. 30 minutes before serving,add pasta.Cook until pasta is tender.
9. Stir in spinach leaves.
10. Tuirn off slow cooker.
11. Ladle soup into bowls.Sprinkle with grated Parmesan cheese and chopped fresh parsley.

Cooking Method:

1. Heat the butter in saucepan.
2. Add onions,celery and garlic.Cook,stirring,until onions are wilted.
3. Stir in parsley,tomatoes,tomato sauce,and seasoning.Simmer over low heat for 20 minutes,stirring occasionally.
4. Stir in crab meat and heat thoroughly.
5. Cook spaghetti,according cooking instruction.
6. Dress cooked spaghetti with the sauce.
7. Serve with grated Parmesan cheese separately.

Cooking Method:

1. Grease slow cooker with nonstick cooking spray.
2. Place chicken breasts in slow cooker.
3. Pour pasta sauce over and top with shredded Parmesan cheese.
4. Cover slow cooker and cook on low-heat setting for 6-7 hours.

• 2 pounds (960 g) red potatoes,cut into wedges
• 1/4 cup (60 g) finely chopped yellow onion
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter,cut into pieces
• 1 oz 930 g) grated Parmesan cheese

Cooking Method:

1. In a slow cooker,layer potatoes,onion,oregano,butter and seasoning.
2. Cover slow cooker and cook on high-heat setting for 4 hours.
3. Remove baked potatoes from slow cooker and transfer to serving platter.
4. Sprinkle with grated Parmesan cheese and serve.

Slow Cooker Italian Chicken Breasts

• 10 oz (300 g) package Italian-style green beans,thawed and drained
• 1 cup (250 g) fresh mushrooms
• 1 small yellow onion,peeled and sliced
• 1 pound (480 g) boneless and skinless chicken breasts,cut into pieces
• 14 1/2 oz (435 ml) can Italian stewed tomatoes with oregano and basil,undrained
• 6 oz (180 ml) can Italian tomato paste with garlic
• 1 teaspoon dried Italian seasoning
• 3/4 teaspoon garlic powder
• 2 cups (500 g) cooked fettuccine
• 1/4 cup Parmesan cheese

Cooked Method:

1. Grease slow cooker with nonstick cooking spray.
2. Place green beans,mushrooms and onions in slow cooker.Mix well.Top with chicken pieces.
3. In a mixing bowl,combine undrained tomatoes,tomato paste,Italian seasoning and garlic powder.Mix well.
4. Pour tomato mixture over chicken in slow cooker.
5. Cover slow cooker and cook on low-heat setting for 4-6 hours or until chicken is tender.
6. Serve over cooked fettuccine.Top with 1 tablespoon grated Parmesan cheese.

Ingredients:

• olive oil
• 1 cup (250 g) sliced mushrooms
• 8 rashers lean bacon,sliced
• unsalted butter
• 1 tablespoon all-purpose flour
• 1 1/3 cup (350 ml) milk
• 1 cup (250 g) cooked chicken,chopped
• 13 oz (400g) tinned tomatoes,drained and chopped
• 1 teaspoon dried mixed herbs
• lasagna sheets
• 1 cup (250 ml) Greek yogurt
• 1 large egg,beaten
• 2 tablespoons grated Parmesan cheese
• sea salt and freshly ground black pepper

Cooking Method:

1. Heat olive oil in a sate pan.
2. Add sliced mushrooms and bacon and cook,stirring,for 5-8 minutes.Remove from the heat and set aside.
3. melt butter in a heavy saucepan.Add all-purpose flour and,using wooden spoon,stir well.
4. Stir in milk and bring slowly to a boil,stirring.
5. Add chicken,cooked mushrooms and bacon to the milk sauce.Stir well and season with sea salt and black pepper.
6. In a separate bowl,combine tomatoes,herbs and seasoning.Mix well.
7. Start to layer lasagna by placing some of tomato mixture in the base of ovenproof dish,followed by lasagna sheets,then by chicken mixture.
8. Continue,finishing with lasagna sheets on top.
9. In a small mixing bowl,combine beaten egg and Greek yogurt.Mix well and spread egg mixture over top of lasagna.
10. Sprinkle with grated Parmesan cheese and season with black pepper.
11. Preheat halogen oven to 400 F (200 C).
12. Place lasagna on high rack of halogen oven.Bake in preheated oven for 40 minutes.If it starts to darken on top,cover with aluminum foil.
13. Remove baked lasagna from turbo oven and serve immediately.More lasagna recipes>>>>>

Ingredients:

• spaghetti sauce
• 1/2 16 oz (480 g) package lasagna noodles
• 1 cup (250 g) dried bread crumbs
• 1/8 teaspoon freshly ground black pepper
• salt
• 2 large eggs,beaten
• 2 tablespoons water
• 1 medium eggplant,cut into 1/2 -inch (1.25 cm) slices
• vegetable oil
• 16 oz (480 g) package mozzarella cheese,thinly sliced
• 1/4 cup (60 g) grated Parmesan cheese

Cooking Method:

1. Cook lasagna noodles,according packing instructions.Drain and set aside.
2. On waxed paper,combine bread crumbs,black pepper and 1/2 teaspoon salt.Mix well.
3. Pour beaten eggs in a small bowl.
4. Dip eggplant into egg mixture,then bread crumb mixture.
5. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat.Working in a batches,add eggplants and until tender,adding more oil when necessary.
6. Pat dry cooked eggplant on paper towel.
7. Preheat oven to 350 F (175 C).
8. In a 13" by 9" baking pan,layer half off cooked noodles,eggplant slices,mozzarella and spaghetti sauce;repeat.
9. Sprinkle with grated Parmesan cheese.
10. Bake in preheated oven for 30 minutes. More Italian recipes>>>>>

Shrimp-stuffed sole with delicious homemade sauce.
Makes 4 servings

Ingredients:

For Stuffing:

• 2 tablespoons chopped onion
• 2 tablespoons unsalted butter
• 1 cup (250 g) soft bread crumbs
• 1/2 teaspoon salt
• freshly ground black pepper
• dash nutmeg
• 1/2 cup (125 g) peeled and chopped shrimp

For Sauce:

• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 cup (250 ml) milk

• 2 tablespoons unsalted butter
• 1 cup (250 g) soft bread crumbs
• 1/4 teaspoon salt
• 1/4 cup (60 g) grated Parmesan cheese
• lemon and fresh parsley for garnish

Ingredients:

• 1 pound (480 g) sweet Italian chicken sausages
• olive oil
• 1 yellow onion,peeled and chopped
• 4 cloves garlic,peeled and finely chopped
• 1 pound (480 g) Cremini mushrooms,quartered
• 3/4 cup (180 ml) dry white wine
• 16 oz (480 g) package of penne rigate
• 3/4 cup (180g) heavy (double) cream
• 3/4 cup (180 g) grated Parmesan cheese plus extra (to sprinkle on top)
• fresh Italian parsley,chopped
• salt and freshly ground black pepper,to taste

Ingredients:

• 2 cups (500 ml) milk
• 2 cups (500 ml) chicken stock
• 1 cup (250 g) yellow cornmeal
• 1 cup (250 g) grated Parmesan cheese
• 2 cups (500 ml) spaghetti sauce

 Ingredients:

• 3 tablespoons olive oil
• 2 medium red onions,peeled and chopped
• 3 cloves garlic,peeled and minced
• 28 oz (840 g) can crushed tomatoes
•  1 cup (250 g) heavy (double) cream
• 1 bunch fresh basil,chopped
• grated Parmesan cheese for garnish
• kosher salt and freshly ground black pepper

Ingredients:

• 2 teaspoons olive oil
• 1 large yellow onion,peeled and diced
• 1 pound (480 g) boneless and skinless chicken thighs,cut into bite pieces
• 3 cloves garlic,peeled and minced
• 1/2 teaspoon crushed fennel seeds
• pinch of red pepper flakes
• 6 cups (1.5 L) homemade chicken broth
• 28 oz (840 g) can diced tomatoes
• 1 cup (250 g) tomato sauce
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 2 cups (500 g) uncooked noodles
• 1 cup (250 g) shredded Parmesan cheese
• fresh basil for garnish

Ingredients:

• 1/3 cup (80 g) melted butter
• 1 1/2 cups chopped yellow onion
• 2 cloves garlic,peeled and minced
• 6 tablespoons all-purpose flour
• 24 oz (720 ml) evaporated milk
• 5 cups (1.25 L) low-sodium chicken broth
• 5 cups (1.25 kg) diced broccoli florets
• 1/8 teaspoon dried thyme
• 1/2 cup (125 g) heavy (double) cream
• 12 oz (360 g) sharp cheddar cheese,shredded
• 2 oz (60 g) shredded Parmesan cheese
• salt and freshly ground black pepper

Ingredients:

• 3 eggplants,peeled and thinly sliced
• 2 large eggs,beaten
• 4 cups (1 kg) Italian seasoned bread crumbs
• 6 cups (1,5 kg) spaghetti sauce,divided
• 1 16 oz (480 g) package mozzarella cheese,shredded and divided
• 1/2 teaspoon dried basil

Ingredients:

• 16 jumbo pasta shells , uncooked
• 1 1/2 tablespoons extra virgin olive oil
• 2 teaspoons minced garlic
• 4 cups fresh spinach leaves,chopped
• 12 oz (360 g) ricotta cheese
• 1 cup (250 g) shredded mozzarella cheese
• 1/2 cup (125 g) grated Parmesan cheese
• 1 large egg,beaten
• 1 tablespoon freshly chopped basil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/4 cups (310 g) marinara sauce

Ingredients:

• 2 large eggs
• 1/2 red bell pepper,cubed
• 10 oz (300 g) tomatoes,sliced
• 1 small yellow onion,peeled and cubed
• 2 cloves garlic,peeled and finely chopped
• 3 1/3 oz (40 g) uncooked quinoa
• 5 oz (150 g) mushrooms,washed and cubed
• olive oil for frying
• 1/4 teaspoon paprika
• dash of ground chili pepper
• 1/2 teaspoon dried oregano
• fresh parsley and oregano
• grated Parmesan cheese
• salt and freshly ground black pepper to taste

Ingredients:

• 16 oz (480 g) Alfredo sauce
• 2 cups (500 g) cooked chicken,shredded
• 2 cups (500 g) cooked broccoli,chopped
• 1 cup(250) shredded cheddar cheese
• 1/4 cup (60 g) shredded Parmesan cheese
• 21 jumbo pasta shells,cooked
• 2 cups (500 g) spaghetti sauce
• salt and freshly ground black pepper,to taste

Cooking Method:

1. Preheat your oven to 350 F (175 C). 
2. In a large mixing bowl,combine Alfredo sauce,shredded chicken,broccoli and cheeses.Mix well.
3. Spoon mixture into cooked shells.
4. Lightly grease 13x9 baking sheet with nonstick cooking spray.
5. Evenly spread spaghetti sauce on bottom of baking sheet.
6. Place shells in a baking pan.
7. Cover with aluminum foil and bake for 35 minutes.
8. Serve hot.