Zucchini Bolognese

4 Cups Zucchini :  Peeled and diced into cubes.
1/4 cup water

1 small Onion:  Chopped

4 link of Sausages
8 - 10 mushrooms: Sliced thick
2 cans TuttoRusso peeled plum shaped Tomatoes.
1 tsp Sugar
1/4 tps of Salt,  Blk Pepper, Garlic Powder and Onion Powder
 4 leaves of Chopped  fresh Basil
1/2 cup Heavy Cream
1 Box of Bow Tie Pasta: Cooked
1/2 cup grated Cheese
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for Bariatric Friendly don't place over Pasta. or use Banza (Chickpea Pasta)



Take Sausages out of skin and cook in olive oil until done.
Strain out oil, Chop into chunks and put in dish for later.

 

Cut off ends of Tomatoes and chop into small chunks.  Chop on a flat plate b/c you need all the juice.  Place in a bowl with all the juice that's left in the can also.



Chop Onion and Sautee in 1/4 - 1/2 cup Olive Oil .            Enough to cover onions.
Cook until lightly brown. 
Add Zucchini, Salt, Blk Pepper, Garlic Powder, Onion Powder. 
Cook  and Stir for 5 minutes then add 1/4 cup water.  
Keep Cooking until Zucchini looks almost transparent. (but, not done yet)  another 5 minutes.

Add Chopped Tomatoes and its juice, basil and sugar. Stir and Cook for another 5 minutes.
Once Zucchini looks transparent, (cooked) then
Add Sausage and Mushrooms. Cook for another 3 minutes.
add 1/2 cup Heavy Cream, stir and cook for 3 minutes. ( You want the Sauce to have a peach color.
Add grated cheese Stir and
Pour over cooked Bow Tie Pasta.
Enjoy!

My Zucchini plant got so huge! Never had them grow that big before.

Chicken Cutlet w/ White wine sauce.

A very easy recipe to add to Chicken Cutlet to
bring it up a NOTCH!!

Recipe for 8 pcs chicken Cutlet.
Need One slice of  Virginia Ham and 1 - 2 Slices of Provoloni for each
Piece of chicken cutlet.


Prep and cook Chicken Cutlet as usual.   (Below chicken cutlet recipe if needed)
In large flat baking pan lay out cooked chicken Cutlet.
Place on top of Chicken Cutlet:
one slice of Virginia Ham and 1 - 2  slice of provolone. Whatever is needed to cover Chicken.
Then White Wine Sauce. (Recipe Below)

Chicken Cutlet Recipe:

In one large bowl: Bread Crumb, (Plain bread Crumb bought from bakery, add 1/2 tsp salt, blk pepper and garlic powder, pinch of oregano, basil, parsley and 1/2 cup Romano Peccorino grated cheese)
In another large bowl.  6 beaten eggs with a  pinch of salt, blk pepper, garlic powder.
Dip Chicken Cutlet into egg batter than breadcrumb.
Fry over medium heat in a litte bit of Olive Oil until both sides are golden brown.
(Note: change Olive Oil if chicken Cutlets start to burn)
Place cooked cutlets over Bounty Paper towels to absorb the extra oil.
then place Chicken Cutlet in large flat baking Pan.

Prep:
White Wine Sauce: 

5 TBS Butter
4 cloves of garlic chopped
1 TBS Olive Oil
1/2 cups of sliced Mushrooms
1/2 cup Moscato White Wine
1 can chicken Broth


In frying pan: Melt 5 TBS of butter with 1 TBS Olive Oil.
(by Adding Olive Oil the butter won't burn)
Once butter is almost melted:
Add Chopped Garlic.
Once Garlic is lightly brown.
Add Sliced Mushroom and cook and stir for 2 minutes.
Pour in 1/2 cup Banfi Moscato wine (White Wine).
Cook for about 3 minutes.
Then add 1 can of Chicken Broth.
Cook for another 3 minutes (Until it comes to a full boil for about 1 min.)
Pour The White Wine Sauce on top of Chicken and
Bake in oven at 450 degrees until cheese is melted and crispy.
(You don't need to put oven on low b/c chicken is already warm. so, put it on 450 so that you can crisp up the top ham and cheese).

The white wine Sauce will make the Chicken Cutlet juicy and flavorful.