FIELD HOCKEY

Stuffed Shells Meal

Eggplant Parm w/Pasta

Chicken Parm w/Pasta

Family Pack for Four

Spirals with sauteed mushrooms, pepperoncini and onions in a light cacciatora sauce

Irv Special

Broiled chicken breast smothered with sauteed broccoli, onions, sun dried tomatoes, mushrooms, and artichokes

Chicken and Vegetables

Ravioli

Eggplant Parmesan w/spaghetti

Lasagna

Fettuccine Alfredo

Spaghetti

Chef Salad

Caesar Salad

Special Mix Salad

Buffalo Tenders

Garlic Toast

Garlic Toast w/ melted mozzarella cheese

Baked French Onion

Fried Calamari Rings

Minestra Soup

Homemade Fried Mozzarella Sticks

Family-Style Dinner

Italian Buffet

Wash and dry the mixed greens. Halve the cherry tomatoes, slice the cucumber, and finely chop the red onion.

Prepare the Vegetables

In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and black pepper until well combined.

Make the Dressing

In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion. Drizzle with the dressing and toss gently to combine.

Assemble the Salad

Sprinkle the feta cheese over the salad and serve immediately.

Add Feta

Mixed greens

Cherry tomatoes

Cucumber

Red onion

Feta cheese

Olive oil

Red wine vinegar

Honey

Salt

Black pepper

Preheat the oven to 375°F (190°C). Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.

Prepare the Shells

In a large bowl, combine ricotta cheese, 1 cup of mozzarella cheese, grated Parmesan cheese, chopped spinach, minced garlic, egg, salt, black pepper, and Italian seasoning. Mix until well combined.

Make the Filling

Take each cooked pasta shell and fill it with the ricotta mixture using a spoon. Place the stuffed shells in a 9x13 inch baking dish.

Stuff the Shells

Pour marinara sauce over the stuffed shells, ensuring they are well-covered. Sprinkle the remaining mozzarella cheese on top.

Add Sauce

Cover the baking dish with aluminum foil and bake in preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

Bake

Let the stuffed shells cool for a few minutes before serving. Enjoy!

Serve

jumbo pasta shells

ricotta cheese

shredded mozzarella cheese

grated Parmesan cheese

fresh spinach, chopped

marinara sauce

garlic, minced

olive oil

salt

black pepper

Italian seasoning

Slice the eggplant into 1/2 inch thick rounds. Sprinkle salt over the slices and let them sit for 30 minutes to draw out moisture.

Prepare the Eggplant

While the eggplant is resting, cook the pasta according to package instructions until al dente. Drain and set aside.

Cook the Pasta

Rinse the eggplant slices under cold water to remove excess salt, then pat dry with paper towels.

Prepare Eggplant

Heat olive oil in a skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Place on paper towels to drain excess oil.

Fry the Eggplant

In a baking dish, spread a layer of marinara sauce, followed by a layer of fried eggplant, a layer of mozzarella, and a sprinkle of Parmesan. Repeat the layers until all ingredients are used, finishing with cheese on top.

Assemble the Dish

Preheat the oven to 375°F (190°C). Bake the assembled eggplant parm for 25-30 minutes until bubbly and golden.

Serve the eggplant parm over the cooked pasta, garnished with fresh basil, and season with black pepper and garlic powder to taste.

Eggplant

Olive Oil

Marinara Sauce

Mozzarella Cheese

Parmesan Cheese

Fresh Basil

Pasta (any type)

Black Pepper

Garlic Powder

Bring a large pot of salted water to a boil. Add the spaghetti or pasta of your choice and cook according to the package instructions until al dente. Drain and set aside.

Prepare the Pasta

Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and black pepper. Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

Prepare the Chicken

Dredge each chicken breast in flour, shaking off excess, then dip in the egg, and finally coat with breadcrumbs. Ensure each piece is well coated.

Bread the Chicken

In a large skillet, heat olive oil over medium heat. Add the breaded chicken breasts and cook for about 4-5 minutes on each side, or until golden brown. Transfer the chicken to a baking dish.

Cook the Chicken

Pour marinara sauce over the chicken breasts and sprinkle mozzarella and Parmesan cheese on top.

Add Sauce and Cheese

Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and the chicken is cooked through.

Serve the chicken parm over the cooked pasta, garnished with fresh basil.

Combine with Pasta

Boneless, skinless chicken breasts

All-purpose flour

Eggs

Breadcrumbs

Marinara sauce

Mozzarella cheese, shredded

Parmesan cheese, grated

Spaghetti or pasta of choice

Fresh basil, for garnish

In a bowl, combine olive oil, minced garlic, lemon juice, oregano, salt, and black pepper. Add the chicken breasts and marinate for at least 30 minutes.

Marinate the Chicken

In a pot, bring the chicken broth to a boil. Add the uncooked rice, reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.

Cook the Rice

While the rice is cooking, steam the vegetable medley until just tender, about 5-7 minutes.

Preheat a grill or skillet over medium-high heat. Cook the marinated chicken breasts for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Slice the chicken and serve over the cooked rice alongside the steamed vegetables.

Chicken breasts

Garlic cloves, minced

Lemon juice

Dried oregano

Vegetable medley (carrots, broccoli, bell peppers)

Rice (uncooked)

Chicken broth

In a large pot of salted boiling water, cook the spiral pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the onions and sauté until translucent, about 3-4 minutes. Add the mushrooms and garlic, cooking until the mushrooms are browned, about 5-6 minutes.

Sauté the Vegetables

Stir in the sliced pepperoncini, crushed tomatoes, Italian seasoning, salt, and black pepper. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld.

Add Pepperoncini and Sauce

Add the cooked spiral pasta to the skillet and toss until well coated with the sauce. Stir in chopped fresh basil for added flavor.

Combine Pasta and Sauce

Serve hot, garnished with grated Parmesan cheese on top.

spiral pasta

mushrooms, sliced

pepperoncini, sliced

onion, thinly sliced

crushed tomatoes

fresh basil, chopped

Preheat the broiler. Season the chicken breasts with salt and black pepper. Place them on a broiler pan and broil for about 6-7 minutes per side or until fully cooked and golden brown.

In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped onions, and sauté until the onions are translucent.

Stir in the broccoli florets, sun-dried tomatoes, mushrooms, and artichokes. Cook for about 5-7 minutes until the vegetables are tender. Season with salt and pepper.

Add Remaining Vegetables

Once the chicken is cooked, place it on a serving platter, and top with the sautéed vegetable mixture. Sprinkle with Parmesan cheese before serving.

Combine and Serve

Chicken breast

Broccoli florets

Onion

Sun-dried tomatoes

Mushrooms

Artichoke hearts

Garlic

Parmesan cheese

In a large bowl, mix together the flour and salt. Create a well in the center and crack the eggs into it. Gradually mix the flour into the eggs until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Make the Dough

In a bowl, combine ricotta cheese, Parmesan cheese, cooked spinach, black pepper, and nutmeg. Mix until well combined and set aside.

Prepare the Filling

After resting, divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin, ensuring they are thin enough to see your hand through.

Roll out the Dough

Place a teaspoon of filling onto one sheet of dough, spacing them about 2 inches apart. Moisten the edges of the dough with water, then place another sheet of dough on top. Press down to seal and cut out the ravioli with a knife or pasta cutter.

Assemble the Ravioli

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Pour in crushed tomatoes and add fresh basil. Season with salt to taste. Simmer for about 15 minutes.

Make the Sauce

Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for about 4-5 minutes until they float to the top. Use a slotted spoon to remove them and drain.

Cook the Ravioli

Toss the cooked ravioli in the sauce and serve immediately, garnished with additional Parmesan cheese if desired.

Slice the eggplants into 1/2-inch rounds and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture.

Slice and Salt the Eggplant

Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for breadcrumbs.

Prepare the Breading

Rinse the eggplant slices under cold water to remove the salt. Pat them dry. Dip each slice first in flour, then in the egg, and finally coat with breadcrumbs.

Bread the Eggplant

In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices until golden brown on both sides. Drain on paper towels.

In a saucepan, heat olive oil over medium heat and sauté minced garlic until fragrant.

Sauté Garlic

Add crushed tomatoes, oregano, basil, salt, and black pepper. Simmer for 20 minutes.

Add Tomatoes and Seasonings

In a baking dish, layer the fried eggplant, sauce, mozzarella, and Parmesan. Repeat until all ingredients are used, ending with cheese on top.

Layer Ingredients

Preheat the oven to 375°F (190°C) and bake for 30-35 minutes until bubbly and golden.

Meanwhile, cook spaghetti according to package instructions. Drain and set aside.

Cook Spaghetti

Serve the eggplant parmesan over spaghetti and garnish with fresh basil.

Canned crushed tomatoes

Dried basil

Mozzarella cheese

Fresh basil (for garnish)

Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

Cook the Noodles

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add ground beef, cooking until browned. Drain excess fat. Stir in marinara sauce and season with salt, black pepper, and Italian seasoning. Simmer for 10 minutes.

Prepare the Meat Sauce

In a bowl, combine ricotta cheese, egg, salt, and black pepper. Mix until well blended.

Mix the Ricotta Filling

In a baking dish, spread a layer of meat sauce on the bottom. Layer 4 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by a layer of mozzarella cheese. Repeat the layers, finishing with a layer of meat sauce and top with remaining mozzarella and Parmesan cheese.

Assemble the Lasagna

Preheat the oven to 180°C (350°F). Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Let the lasagna cool for 10 minutes before slicing. Serve warm.

Lasagna noodles

Ground beef

Ricotta cheese

Garlic (minced)

Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.

Field Hockey

Stuffed Shells Meal

Eggplant Parm W/pasta

Chicken Parm W/pasta

Family Pack For Four