Make Ahead Chicken Cacciatore

 Ingredients:

4 lbs chicken thighs, skin removed

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper 

3 tablespoons extra-virgin olive oil (divided)

1 large onion, diced (about 1-1/2 cups)

1 large carrot, peeled and diced (about 3/4 cups)

1 large bell pepper, seeded and diced (about 1-1/2 cups)

1 large clove of garlic, finely chopped

1 (26-oz.) container Italian crushed tomatoes

Directions:

Arrange the chicken in a single layer on a rimmed baking sheet or plate. Season with salt and pepper. 

Place a large Dutch oven over high heat for several minutes. When hot, add 1 tablespoon of the oil and heat until shimmering. Add a layer of chicken and brown on both sides. Remove to a large plate. Add 1 tablespoon of oil and brown the remainder of the chicken.

Add the remaining oil and vegetables; reduce the heat to medium and sauté until the vegetables are very soft, 10 to 15 minutes. Add the garlic and cook for 1 minute more.

Add the tomatoes and the chicken to the pan and bring to a simmer. Cover the pan and cook for about 1 ½ hours or until the chicken is very tender.

Remove pot from heat and cool. Move chicken to a large baking dish and pour the sauce from the Dutch Oven over the chicken. Cover with foil and refrigerate overnight.

The next day, heat the oven to 350 degrees F and heat the chicken covered for one hour

Serve over pasta.

Tortellini with Cherry Tomatoes, Zucchini, and Roasted Red Peppers

  Ingredients

1container of cherry tomatoes, halved 

1 zucchini, diced

1 jarred roasted red pepper, sliced thin

2 garlic cloves, minced, teaspoons kosher salt

1 teaspoon dried Italian seasoning 

1 small red chile, seeded and minced1/3 cup extra-virgin olive oil

1 pkg cheese tortellini

1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving.

Copped parsley for garnish. 

Directions 

Heat the oil in a large deep skillet. Add the tomatoes, zucchini, roasted red peppers, and seasonings. Cook over low heat for 10 minutes.

Cook the tortellini for ⅘ minutes. As they rise to the top of the boiling water, scoop them out with a spoon and add them to the vegetables in the skillet. Cook for 3-4 minutes. Add the cheese and parsley.

Mix well and serve in pasta bowls.

Easy Veggie-Stuffed Cabbage

 An easy way to prepare the cabbage leaves:

Place the head of cabbage in a ziplock bag and freeze it. When ready to make the stuffed rolls, defrost the cabbage and peel off the leaves. You can chop the small leaves that are left and bake them with the rolls, or save them for another recipe.

Ingredients

Makes about 16 rolls. They freeze well.

1 large cabbage 

(2-3pounds)

1 cup vegetable or chicken stock 

Filling 

12 oz pkg frozen brown rice, defrosted 

16 oz pkg frozen mixed vegetables, defrosted(I used a Mediterranean blend, (any blend you like works)

14 oz container Italian chopped tomatoes 

1 tablespoon 

dried Italian seasoning 

1/2 tablespoon kosher salt

1 teaspoon freshly ground black pepper 

½ tablespoon garlic powder

½ tablespoon onion powder 

Directions

Combine the filling ingredients in a large bowl and mix well.

Take as many leaves off the cabbage as are large enough to hold a filling.

Place the leaves on kitchen towels.

Cut the hard core out of each leaf.

Preheat the oven to 375 degrees F.

Use about ½ cup of filling and place it at the bottom of each leaf. Fold in the sides and roll up the cabbage from the core end into a roll (burrito style).

Place rolls in a large baking dish. Pour the stock over the rolls and cover the dish with foil.  Bake for 45 minutes. Remove the foil and bang 15 minutes more.

Serve with Italian sausage or any protein you like.

You can also top the hot cabbage rolls with heated marinara sauce.