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Caprese Stuffed Chicken

Prep Time: 15 minutes          Total Time: 40 minutes

Nutrition Facts (per serving, makes 4 servings):

• Calories: 320
• Fat: 14g
• Carbohydrates: 6g
• Protein: 42g

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup of cherry tomatoes, halved
• 1 cup of fresh basil leaves
• 8 oz of fresh mozzarella, sliced
• 2 tablespoons of balsamic glaze
• Salt and pepper to taste

Directions:

1. Preheat Oven:
Preheat the oven to 375°F (190°C) to ensure even cooking.

2. Prepare Chicken Pockets:
Using a sharp knife, cut a deep pocket into each chicken breast, being careful not to slice all the way through.

3. Stuff Chicken:
Fill each pocket with cherry tomatoes, fresh basil leaves and mozzarella slices.

4. Season and Arrange:
Season each stuffed chicken breast with salt and pepper. Place them in a baking dish, allowing enough space around each for even cooking.

5. Bake Chicken:
Drizzle balsamic glaze over the stuffed chicken breasts and bake for 25-30 minutes or until the chicken is cooked.

6. Serve:
Serve hot with a side of mixed greens for a refreshing contrast.

Tip:

For an added touch, drizzle some extra balsamic glaze over the top (just) before serving.

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Zucchini Noodle Carbonara

Prep Time: 10 minutes          Total Time: 20 minutes

Nutrition Facts (per serving, makes 4 servings):

• Calories: 250
• Fat: 16g
• Carbohydrates: 8g
• Protein: 18g

Ingredients:

• 4 medium zucchinis, spiralized
• 4 slices of pancetta, chopped
• 4 large eggs
• 1/2 cup of grated parmesan cheese
• 2 cloves of garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Cook Pancetta:
Cook the chopped pancetta over medium heat until crispy. Remove from the skillet and set aside.

2. Sauté Garlic:
In the same skillet, sauté the minced garlic until fragrant, about 1 minute.

3. Prepare Zucchini Noodles:
Add the spiralized zucchini noodles to the skillet and cook until tender, about 2-3 minutes.

4. Make Sauce:
Whisk the eggs and grated parmesan cheese.

5. Combine:
Pour the egg mixture over the cooked zucchini noodles, stirring constantly until the eggs are cooked and the sauce is creamy.

6. Season and Serve:
Season with salt and pepper to taste, then serve hot, garnished with crispy pancetta and chopped parsley.

Tip:

For a creamier texture, add a splash of pasta water to the sauce while mixing.

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Grilled Eggplant Involtini

Prep Time: 20 minutes          Total Time: 45 minutes

Nutrition Facts (per serving, makes 6 servings):

• Calories: 280
• Fat: 18g
• Carbohydrates: 18g
• Protein: 12g

Ingredients:

• 2 large eggplants, sliced lengthwise
• 1 cup of ricotta cheese
• 1/2 cup of grated parmesan cheese
• 1/4 cup of chopped fresh parsley
• 1/4 cup of pine nuts, toasted
• 2 cups of marinara sauce
• Salt and pepper to taste
• Olive oil for grilling

Directions:

1. Preheat Grill:
Preheat the grill to medium-high heat to prepare for grilling the eggplant.

2. Prepare Eggplant:
Brush eggplant slices with olive oil and season with salt and pepper.

3. Grill Eggplant:
Grill the eggplant slices until tender, about 3-4 minutes per side.

4. Mix Filling:
Mix ricotta cheese, grated parmesan cheese, chopped parsley and toasted pine nuts until well combined.

5. Assemble Involtini:
Put a spoonful of the ricotta mixture on each grilled eggplant slice and roll them up tightly.

6. Bake:
Spread marinara sauce in the bottom of a baking dish and arrange the eggplant rolls on top. Bake at 375°F (190°C) for 20-25 minutes.

7. Serve:
Serve hot, garnished with additional parmesan cheese and parsley.

Tip:

If you like more spice, add red pepper flakes to the ricotta mixture.

Lemon Risotto with Shrimp

Prep Time: 10 minutes          Total Time: 40 minutes

Ingredients:

• 1 1/2 cups of Arborio rice
• 4 cups of chicken broth
• 1/2 cup of dry white wine
• 1/4 cup of grated parmesan cheese
• 1/4 cup of chopped fresh parsley
• 1 lemon, zest and juice
• 1 lb of large shrimp, peeled and deveined
• 2 cloves of garlic, minced
• 2 tablespoons of olive oil
• Salt and pepper to taste

Directions:

1. Heat Broth:
In a saucepan, heat chicken broth over medium heat and keep warm.

2. Sauté Garlic:
In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant.

3. Toast Rice:
Add Arborio rice to the skillet and toast for 2-3 minutes, stirring constantly.

4. Add Wine:
Pour in the white wine and cook until absorbed, stirring continuously.

5. Cook Risotto:
Gradually add warm chicken broth, stirring constantly until the rice is creamy and tender, about 20-25 minutes.

6. Finish Risotto:
Stir in grated parmesan cheese, chopped parsley, lemon zest and lemon juice.

7. Cook Shrimp:
Season shrimp with salt and pepper, then heat olive oil in a separate pan over medium-high heat. Add shrimp and cook until pink, about 2-3 minutes per side.

8. Combine and Serve:
Serve the lemon risotto topped with cooked shrimp.

Tip:

For an extra taste, add a splash of lemon juice just before serving.

Pesto Stuffed Mushrooms

Prep Time: 10 minutes          Total Time: 25 minutes

Nutrition Facts (per serving, makes 4 servings):

• Calories: 120
• Fat: 8g
• Carbohydrates: 8g
• Protein: 6g

Ingredients:

• 16 large button mushrooms
• 1/2 cup of basil pesto
• 1/4 cup of grated parmesan cheese
• 1/4 cup of breadcrumbs
• Salt and pepper to taste
• Fresh basil leaves for garnish

Directions:

1. Preheat Oven:
Preheat the oven to 375°F (190°C) to prepare for baking the mushrooms.

2. Prepare Mushrooms:
Remove stems from the mushrooms and place the caps on a baking sheet.

3. Make Filling:
Mix basil pesto, grated parmesan cheese and breadcrumbs until well combined.

4. Stuff Mushrooms:
Spoon the pesto mixture into the mushroom caps, packing it slightly.

5. Bake Mushrooms:
Bake for 15-20 minutes or until the mushrooms are tender and the filling is golden brown.

6. Serve:
Serve hot, garnished with fresh basil leaves.

Tip:

For added flavor, sprinkle some crushed red pepper flakes over the stuffed mushrooms before baking.

Spaghetti Aglio e Olio with Broccoli

Prep Time: 10 minutes          Total Time: 20 minutes

Nutrition Facts (per serving, makes 4 servings):

• Calories: 320
• Fat: 14g
• Carbohydrates: 40g
• Protein: 8g

Ingredients:

• 8 oz of spaghetti
• 2 cups of broccoli florets
• 4 cloves of garlic, thinly sliced
• 1/4 cup of olive oil
• Red pepper flakes to taste
• Salt to taste
• Grated parmesan cheese for serving

Directions:

1. Cook Pasta:
Cook spaghetti according to package instructions, reserving 1/2 cup of pasta water.

2. Add Broccoli:
During the last 3 minutes of cooking, add broccoli florets.

3. Prepare Garlic Oil:
Heat olive oil over medium heat in a skillet. Add thinly sliced garlic and cook until golden brown and fragrant.

4. Combine Ingredients:
Drain the spaghetti and broccoli, then add them to the skillet with the garlic-infused oil.

5. Create Sauce:
Toss to coat, adding reserved pasta water to create a light sauce. Season with salt to taste.

6. Serve:
Serve hot, topped with grated parmesan cheese.

Tip:

For an additional depth of flavor, squeeze some fresh lemon juice over the top before serving.

Tomato Basil Bruschetta

Prep Time: 10 minutes          Total Time: 30 minutes

Nutrition Facts (per serving, makes 6 servings):

• Calories: 180
• Fat: 6g
• Carbohydrates: 26g
• Protein: 4g

Ingredients:

• 4 large ripe tomatoes, diced
• 1/4 cup of fresh basil leaves, chopped
• 2 cloves of garlic, minced
• 2 tablespoons of balsamic vinegar
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• 1 French baguette, sliced

Directions:

1. Prepare Tomato Mixture:
Combine diced tomatoes, chopped basil, minced garlic, balsamic vinegar and olive oil in a bowl.

2. Season:
Season the mixture with salt and pepper to taste.

3. Marinate:
Let the mixture marinate for 15-20 minutes to allow flavors to meld.

4. Toast Baguette:
Toast baguette slices under the broiler until golden brown.

5. Assemble Bruschetta:
Spoon the tomato basil mixture onto the toasted baguette slices.

6. Serve:
Serve immediately as an appetizer or light snack.

Tip:

Drizzle a little extra balsamic glaze over the bruschetta for added sweetness.

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Tuscan White Bean Soup

Prep Time: 10 minutes          Total Time: 30 minutes

Nutrition Facts (per serving, makes 6 servings):

• Calories: 220
• Fat: 4g
• Carbohydrates: 36g
• Protein: 10g

Ingredients:

• 2 tablespoons of olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves of garlic, minced
• 2 cans (15 oz each) of cannellini beans, drained and rinsed
• 4 cups of vegetable broth
• 1 teaspoon of dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Sauté Vegetables:
Heat olive oil over medium heat in a large pot. Add chopped onion, diced carrots and diced celery. Cook until softened, about 5-7 minutes.

2. Add Garlic:
Add minced garlic and cook for 1-2 minutes until fragrant.

3. Combine Ingredients:
Stir in cannellini beans, vegetable broth and dried thyme. Bring to a simmer.

4. Simmer Soup:
Let the soup simmer for 15-20 minutes to allow flavors to develop.

5. Season and Serve:
Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Tip:

For a creamier texture, blend a portion of the soup and then stir it back in.

Arancini (Italian Rice Balls)

Prep Time: 20 minutes          Total Time: 40 minutes

Nutrition Facts (per serving, makes 8 servings):

• Calories: 220
• Fat: 8g
• Carbohydrates: 28g
• Protein: 8g

Ingredients:

• 2 cups of cooked Arborio rice, cooled
• 1/2 cup of grated parmesan cheese
• 1/4 cup of chopped fresh parsley
• 1/2 cup of mozzarella cheese, cut into small cubes
• 2 eggs, beaten
• 1 cup of breadcrumbs
• Marinara sauce for serving
• Vegetable oil for frying

Directions:

1. Prepare Rice Mixture:
Mix cooked Arborio rice, grated parmesan cheese and chopped fresh parsley until well combined.

2. Shape Rice Balls:
Take a small portion of the rice mixture and flatten it in your hand. Place a cube of mozzarella cheese in the center and shape the rice mixture into a ball around the cheese.

3. Bread Rice Balls:
Dip each rice ball into beaten eggs, then coat with breadcrumbs, shaking off any excess.

4. Heat Oil:
Heat vegetable oil in a deep skillet or fryer to 350°F (180°C).

5. Fry Rice Balls:
Fry the rice balls until golden brown and crispy, about 3-4 minutes per batch.

6. Drain and Serve:
Drain on paper towels to remove excess oil. Serve hot with marinara sauce for dipping.

Tip:

For extra flavor, add herbs like oregano or basil to the rice mixture.

Mushroom Risotto Stuffed Peppers

Prep Time: 15 minutes          Total Time: 45 minutes

Nutrition Facts (per serving, makes 4 servings):

• Calories: 320
• Fat: 12g
• Carbohydrates: 44g
• Protein: 10g

Ingredients:

• 4 bell peppers, halved and seeds removed
• 1 cup of rice
• 4 cups of vegetable broth
• 1/2 cup of grated parmesan cheese
• 1/4 cup of chopped fresh parsley
• 8 oz of mushrooms, chopped
• 2 cloves of garlic, minced
• 2 tablespoons of olive oil
• Salt and pepper to taste

Directions:

1. Preheat Oven:
Preheat the oven to 375°F (190°C).

2. Prepare Peppers:
Place halved bell peppers in a baking dish, cut side up.

3. Heat Broth:
In a saucepan, heat vegetable broth over medium heat and keep warm.

4. Sauté Ingredients:
In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add chopped mushrooms and cook until tender.

5. Cook Risotto:
Stir in rice and cook for 2-3 minutes. Gradually add warm vegetable broth, stirring constantly until the rice is creamy and tender, about 20-25 minutes.

6. Combine Filling:
Stir in grated parmesan cheese and chopped parsley into the risotto mixture.

7. Stuff Peppers:
Spoon the mushroom risotto into each halved bell pepper, filling them generously.

8. Bake:
Cover with foil and bake for 25-30 minutes or until the peppers are tender.

9. Serve:
Serve hot, garnished with additional parsley and grated cheese if desired.

Tip:

For added texture, sprinkle some breadcrumbs on top before baking.

Eggplant Parmesan Roll-Ups

Prep Time: 20 minutes          Total Time: 45 minutes

Nutrition Facts (per serving, makes 6 servings):

• Calories: 280
• Fat: 18g
• Carbohydrates: 16g
• Protein: 14g

Ingredients:

• 2 large eggplants, sliced lengthwise
• 1 cup of marinara sauce
• 1 cup of ricotta cheese
• 1/2 cup of grated parmesan cheese
• 1 cup of shredded mozzarella cheese
• 1/4 cup of chopped fresh basil
• Salt and pepper to taste
• Olive oil for frying

Directions:

1. Preheat Oven:
Preheat the oven to 375°F (190°C).

2. Heat Olive Oil:
Heat olive oil in a skillet over medium heat.

3. Fry Eggplant Slices:
Fry eggplant slices until golden brown and tender, about 2-3 minutes per side. Drain on paper towels.

4. Mix Cheese Filling:
Mix ricotta cheese, grated parmesan cheese, shredded mozzarella cheese, chopped fresh basil, salt and pepper.

5. Prepare Baking Dish:
Spread marinara sauce in the bottom of a baking dish.

6. Assemble Roll-Ups:
Place a spoonful of the ricotta mixture on each eggplant slice and roll up tightly.

7. Arrange Roll-Ups:
Arrange the eggplant roll-ups seam-side down in the baking dish.

8. Top with Sauce and Cheese:
Pour the remaining marinara sauce over the roll-ups and sprinkle with additional mozzarella cheese.

9. Bake:
Bake for 20-25 minutes or until the cheese is melted and bubbly.

10. Serve:
Serve hot, garnished with fresh basil leaves.

Tip:

For a crispy top, broil the roll-ups for 2-3 minutes after baking.

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Italian Sausage Stuffed Portobello Mushrooms

Prep Time: 15 minutes          Total Time: 35 minutes

Nutrition Facts (per serving, makes 4 servings):

• Calories: 320
• Fat: 22g
• Carbohydrates: 12g
• Protein: 20g

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1 lb of Italian sausage, casings removed
• 1/2 cup of diced onion
• 2 cloves of garlic, minced
• 1/2 cup of chopped sun-dried tomatoes
• 1/4 cup of grated parmesan cheese
• 1/4 cup of breadcrumbs
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Preheat Oven:
Preheat the oven to 375°F (190°C).

2. Prepare Mushrooms:
Place portobello mushrooms on a baking sheet, gill side up.

3. Cook Italian Sausage:
In a skillet, cook Italian sausage, breaking it up with a spoon, until browned and cooked.

4. Add Onions and Garlic:
Add diced onion and minced garlic to the skillet and cook until softened.

5. Mix Ingredients:
Stir in chopped sun-dried tomatoes, grated parmesan cheese and breadcrumbs. Cook for 2-3 minutes.

6. Season Filling:
Season with salt and pepper to taste.

7. Stuff Mushrooms:
Spoon the sausage mixture into the portobello mushrooms.

8. Bake:
Bake for 20-25 minutes or until the mushrooms are tender.

9. Serve:
Serve hot, garnished with fresh parsley.

Tip:

For added flavor, drizzle balsamic glaze over the stuffed mushrooms before serving.

Spinach and Ricotta Stuffed Shells

Prep Time: 20 minutes          Total Time: 50 minutes

Nutrition Facts (per serving, makes 6 servings):

• Calories: 380
• Fat: 16g
• Carbohydrates: 38g
• Protein: 20g

Ingredients:

• 1 box (12 oz) of jumbo pasta shells
• 2 cups of ricotta cheese
• 1 cup of chopped spinach, cooked and drained
• 1/2 cup of grated parmesan cheese
• 1 egg
• 2 cups of marinara sauce
• 1 cup of shredded mozzarella cheese
• Salt and pepper to taste

Directions:

1. Preheat Oven:
Preheat the oven to 375°F (190°C).

2. Cook Pasta Shells:
Cook jumbo pasta shells according to package instructions. Drain and set aside.

3. Mix Cheese Filling:
Mix ricotta cheese, chopped spinach, grated parmesan cheese and egg. Season with salt and pepper (to taste).

4. Prepare Baking Dish:
Spread a thin layer of marinara sauce on the bottom of a baking dish.

5. Stuff Shells:
Stuff each cooked pasta shell with the ricotta mixture and place them in the baking dish.

6. Top with Sauce:
Pour the remaining marinara sauce over the stuffed shells.

7. Add Mozzarella Cheese:
Sprinkle shredded mozzarella cheese on top.

8. Cover and Bake:
Cover the dish with foil and bake for 20 minutes.

9. Uncover and Finish Baking:
Remove the foil and bake for 10-15 minutes or until cheese is melted and bubbly.

10. Serve:
Serve hot.

Tip:

For a crunchy topping, broil the shells for 2-3 minutes after baking.

Italian Wedding Soup

Prep Time: 15 minutes          Total Time: 30 minutes

Nutrition Facts (per serving, makes 6 servings):

• Calories: 380
• Fat: 20g
• Carbohydrates: 28g
• Protein: 22g

Ingredients:

• 1 tablespoon of olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves of garlic, minced
• 6 cups of chicken broth
• 8 oz of small pasta (such as acini di pepe or orzo)
• 1 lb of Italian sausage, formed into small meatballs
• 4 cups of baby spinach
• Salt and pepper to taste
• Grated parmesan cheese for serving

Directions:

1. Heat Olive Oil:
Heat olive oil over medium heat in a large pot.

2. Sauté Vegetables:
Add chopped onion, diced carrots and diced celery. Cook until vegetables are softened, about 5-7 minutes.

3. Add Garlic:
Add minced garlic and cook for 1-2 minutes until fragrant.

4. Add Broth:
Pour in chicken broth and bring to a simmer.

5. Cook Pasta and Meatballs:
Add small pasta and Italian sausage meatballs to the pot. Cook until pasta is al dente and meatballs are cooked about 10-12 minutes.

6. Stir in Spinach:
Stir in baby spinach and cook until wilted.

7. Season:
Season with salt and pepper to taste.

8. Serve:
Serve hot, garnished with grated parmesan cheese.

Tip:

For extra flavor, add a splash of lemon juice before serving.

Shrimp Scampi

Prep Time: 15 minutes          Total Time: 30 minutes

Nutrition Facts (per serving, makes 4 servings):

• Calories: 380
• Fat: 14g
• Carbohydrates: 36g
• Protein: 26g

Ingredients:

• 1 lb of large shrimp, peeled and deveined
• 8 oz of linguine or spaghetti
• 4 cloves of garlic, minced
• 1/4 cup of white wine
• 1/4 cup of chicken broth
• 2 tablespoons of fresh lemon juice
• 2 tablespoons of chopped fresh parsley
• 2 tablespoons of unsalted butter
• 2 tablespoons of olive oil
• Salt and pepper to taste
• Grated parmesan cheese for serving

Directions:

1. Cook Pasta:
Cook linguine or spaghetti according to package instructions. Drain and set aside.

2. Heat Olive Oil and Butter:
In a large skillet, heat olive oil and butter over medium heat.

3. Sauté Garlic:
Add minced garlic and cook until fragrant.

4. Cook Shrimp:
Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.

5. Deglaze Skillet:
Deglaze the skillet with white wine, scraping up any browned bits from the bottom.

6. Add Broth and Lemon Juice:
Stir in chicken broth and fresh lemon juice. Bring to a simmer and let the sauce reduce slightly.

7. Return Shrimp to Skillet:
Return cooked shrimp to the skillet and toss to coat in the sauce.

8. Combine with Pasta:
Add cooked pasta to the skillet and toss until evenly coated.

9. Season:
Season with salt and pepper to taste.

10. Serve:
Serve hot, garnished with chopped parsley and grated parmesan cheese.

Tip:

Serve with crusty bread to soak up the delicious sauce.

Veal Marsala

Prep Time: 15 minutes          Total Time: 30 minutes

Nutrition Facts (per serving, makes 4 servings):

• Calories: 380
• Fat: 20g
• Carbohydrates: 10g
• Protein: 30g

Ingredients:

• 4 veal cutlets
• 1/2 cup of all-purpose flour
• Salt and pepper to taste
• 4 tablespoons of unsalted butter
• 2 tablespoons of olive oil
• 8 oz of mushrooms, sliced
• 1/2 cup of Marsala wine
• 1/2 cup of chicken broth
• 2 tablespoons of chopped fresh parsley

Directions:

1. Season and Dredge Veal:
Season veal cutlets with salt and pepper, then dredge in flour, shaking off any excess.

2. Heat Oil and Butter:
Heat 2 tablespoons of butter and olive oil over medium-high heat.

3. Cook Veal:
Add veal cutlets and cook until golden brown on both sides, about 2-3 minutes per side. Remove from the skillet and set aside.

4. Cook Mushrooms:
Add the remaining butter and sliced mushrooms. Cook until mushrooms are golden brown and tender.

5. Deglaze with Marsala Wine:
Pour Marsala wine into the skillet, scraping up any browned bits from the bottom. Let the wine reduce by half.

6. Add Broth and Parsley:
Stir in chicken broth and chopped parsley.

7. Return Veal to Skillet:
Return cooked veal cutlets to the skillet. Simmer for 5-7 minutes or until the veal is cooked and the sauce has thickened slightly.

8. Serve:
Serve hot, spooning mushroom Marsala sauce over the veal.

Tip:

Serve with mashed potatoes or polenta to soak up the delicious sauce.

Calamari Fritti (Fried Calamari)

Prep Time: 15 minutes          Total Time: 30 minutes

Nutrition Facts (per serving, makes 4 servings):

• Calories: 280
• Fat: 10g
• Carbohydrates: 25g
• Protein: 20g

Ingredients:

• 1 lb of calamari rings and tentacles
• 1 cup of all-purpose flour
• 1 teaspoon of garlic powder
• 1 teaspoon of paprika
• Salt and pepper to taste
• Vegetable oil for frying
• Lemon wedges for serving
• Marinara sauce for dipping

Directions:

1. Prepare Calamari:
Rinse calamari rings and tentacles under cold water and pat dry with paper towels.

2. Mix Seasoned Flour:
Mix flour, garlic powder, paprika, salt and pepper.

3. Heat Oil for Frying:
Heat vegetable oil in a deep fryer or large pot to 375°F (190°C).

4. Dredge Calamari:
Dredge calamari rings and tentacles in the seasoned flour mixture, shaking off any excess.

5. Fry Calamari:
Fry calamari until golden brown and crispy, about 2-3 minutes per batch. Be careful not to overcrowd the fryer.

6. Drain Excess Oil:
Remove fried calamari from the oil and drain on paper towels.

7. Serve:
Serve hot, garnished with lemon wedges and marinara sauce for dipping.

Tip:

For added flavor, sprinkle with a bit of lemon zest before serving.

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Cannoli Dip

Prep Time: 10 minutes          Total Time: 10 minutes

Nutrition Facts (per serving, makes 6 servings):

• Calories: 250
• Fat: 18g
• Carbohydrates: 14g
• Protein: 7g

Ingredients:

• 1 cup of ricotta cheese
• 1/2 cup of mascarpone cheese
• 1/4 cup of powdered sugar
• 1 teaspoon of vanilla extract
• 1/4 cup of mini chocolate chips
• 1/4 cup of chopped pistachios
• Cannoli shells or waffle cones for serving

Directions:

1. Combine Ingredients:
In a mixing bowl, combine 1 cup of ricotta cheese, ½ cup of mascarpone cheese, ¼ cup of powdered sugar and 1 teaspoon of vanilla extract. Use a hand mixer or a whisk to mix until smooth and creamy.

2. Add Mix-ins:
Stir in ¼ cup of mini chocolate chips and ¼ cup of chopped pistachios. Gently fold these ingredients into the cheese mixture until evenly distributed.

3. Transfer to Serving Bowl:
Transfer the cannoli dip into a serving bowl, smoothing the top with a spatula.

4. Serve:
Serve the dip immediately with cannoli shells or waffle cones for dipping.

5. Store (Optional):
If not serving immediately, refrigerate the dip until ready to serve.

Tip:

For extra crunch, sprinkle additional chopped pistachios or chocolate chips (on top), before serving.