- Preheat oven to 350°.
- Cook pasta according to package directions. Drain the pasta, and set aside.
- Add olive oil to a large skillet and cook sausage over medium high heat, stirring to crumble. When sausage is browned add onion, cook until translucent, add the garlic and cook for an addition 1 to 2 minutes. Add the wine and scrape up the browned bit from the bottom of the pan. Cook for 2 minutes to cook off the alcohol. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Stir in fresh spinach.
- Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a small (2 quart) casserole dish coated with cooking spray. Top with the half of the mozzarella and Italian cheese blend. Cover with remaining pasta and top with the remaining cheeses. Bake at 350° for 25 minute.
- 1 cup low fat mayonnaise
- 1/2 cup plain Greek yogurt
- 1/4 cup Italian flat-leaf parsley leaves, minced ( a good handful)
- 2 tablespoons fresh dill, minced
- 1 tablespoon minced fresh chives
- 2 cloves garlic, minced
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon kosher salt
- 1/2 teaspoon white vinegar
- Dash hot sauce (Recommended Sriracha)
- 1 lemon, juiced
- 1/2 cup low fat buttermilk
Via: Restaurant Coupons
1 pound flat iron steak
Salt and fresh cracked black pepper
1 shallot, thinly sliced
2 tbsp butter (cold)
1 cup of dry red wine
1 cup of beef stock
1 tablespoon whole grain mustard
Red wine, shallot, and mustard sauce:
Heat a small saucepan over medium high heat. Melt 1 tablespoon of butter in the pan, add the shallot, and cook until just translucent. Lower the heat to medium, add the wine and cook until almost all the wine has evaporated (it should just be covering the shallots), about 5 minutes. Add in the beef stock and cook until reduced by half, about 5 more minutes.
Remove the pan from the heat and continue once the steak is resting.
Reheat the sauce and add the mustard. Swirl to combine. Season to taste with salt and pepper. Just before serving, add the final tablespoon of cold butter and swirl the pan (don’t stir!) until it’s melted into the sauce.
Season the steak liberally with salt and pepper on both sides.
Preheat a gas grill or indoor grill pan to medium-high heat. Cook the steak approx 3 to 4 minutes per side (depending on the thickness of the steak) for medium rare. Remove and place on a plate or cutting board. Allow the steaks to rest for 10 minutes before slicing thinly, and against the grain.