Classic Beef Meatballs - Ricotta cheese helps to make these meatballs moist and delicious in this popular recipe from Daniel Holzman and Michael Chernow's "The Meatball Shop Cookbook."Never thought to put the ricotta in the meatballs!
Tomato Bisque II // I used chicken bullion. fresh tomatoes with skin on. After boiling mixture I liquified in blender. Can half the flour/butter to make the roux. I did it like that the first time and loved it.
Spinach and Artichoke Baked Pasta - YUM! This is basically the restaurant spinach/artichoke dip in a pasta. I substituted Neufchatel for the cream cheese and plain yogurt for the sour cream. Not "light" by any means but not the diet buster it could be.