Ingredients for Pasta Siciliano:

* 1 (16 ounce) package uncooked farfalle pasta
* 1/4 cup olive oil
* 3 cloves chopped garlic
* 1 teaspoon crushed red pepper flakes
* 2 tablespoons lemon juice
* 1/2 cup pine nuts
* 1 (2.25 ounce) can sliced black olives
* 1/2 cup chopped sun-dried tomatoes
* 1 cup crumbled feta cheese
* salt and pepper to taste

Pasta Siciliano

Preparation Mode:

1. Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
2. Heat the oil in a large skillet over medium heat, and cook the garlic until lightly browned. Mix in red pepper and lemon juice. Stir in the pine nuts, olives, and sun-dried tomatoes. Toss in the cooked pasta and feta cheese. Season with salt and pepper.

DayFoodRecipes Note: Absolutely delicious! It even reheats great for left overs! Light, flavorful and filling all at the same time.

Ingredients for Alfredo Pesto Pasta:

* 1/4 c. fresh basil leaves
* 1/3 c. walnuts
* 2 cloves garlic
* 3 tbsp. olive oil
* 1/2 c. Parmesan cheese
* 1/2 c. heavy whipping cream
* 8 oz. fettucine, cooked

Preparation Mode:

1. Finely chop basil, walnuts, and garlic in food processor.
2. Gradually add olive oil while machine is running and process until smooth.
3. Mix in 1/4 c. Parmesan cheese.
4. Transfer the pesto to a small jar. (Pesto can be prepared 3 days in advance. Pour enough olive oil over sauce to cover. Cover and refrigerate.)
5. Bring cream to slight boil in medium saucepan. Be careful not to burn the cream.
6. Once cream begins to boil, whisk in pesto. Season sauce with remaining 1/4 c. Parmesan in large bowl.
7. Toss to coat pasta evenly and serve.

DayFoodRecipes Note: Consider adding chicken or shrimp to this dish to increase protein intake.

Ingredients for Tuscan Mushrooms:

• 1/2 cup diced jarred roasted red bell peppers
• 1/2 cup diced pitted green olives
• 1/2 cup grated pecorino Romano
• 2 scallions, diced
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound white button mushrooms, cleaned and stemmed
• 1/4 cup finely chopped fresh basil leaves

Tuscan Mushrooms

Preparation Mode:

1. Preheat the oven to 400 degrees F.

2. In a medium bowl mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper.

3. On a parchment paper-lined baking sheet place the mushrooms, cavity side up. Spoon the filling into the cavity of the mushrooms. Bake until the mushrooms are tender, about 20 minutes.

4. Transfer the mushrooms to a serving platter, sprinkle with chopped basil, and serve.

DayFoodRecipes Note:This recipe is awesome, super easy super delicious. It can be ready in less than 30 min. Enjoy!

Ingredients for Spicy root & lentil casserole

* 2 tbsp sunflower or vegetable oil
* 1 onion , chopped
* 2 garlic cloves , crushed
* 700g potatoes , peeled and cut into chunks
* 4 carrots , thickly sliced
* 2 parsnips , thickly sliced
* 2 tbsp curry paste or powder
* 1 litre/1¾ pints vegetable stock
* 100g red lentils
* a small bunch of fresh coriander , roughly chopped
* low-fat yogurt and naan bread, to serve

Preparation Mode:

1. Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally. Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
2. Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
3. Stir in most of the coriander, season and heat for a minute or so.Top with yogurt and the rest of the coriander. Serve with naan bread.

DayFoodRecipes Note: 378 kcalories, protein 14g, carbohydrate 64g, fat 9 g, saturated fat 1g, fibre 10g, salt 1,24 g

Ingredients for Baked raspberry cheesecake:

* 8 digestive biscuits
* 50g butter , melted
* 600g cream cheese
* 2 tbsp plain flour
* 175g caster sugar
* vanilla extract
* 2 eggs , plus 1 yolk
* 142ml pot soured cream
* 300g raspberries
* icing sugar

Baked raspberry cheesecake

Preparation Mode:

1. Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with the butter. Press into a 20cm springform tin and bake for 5 minutes, then cool.
2. Beat the cream cheese with the flour, sugar, a few drops of vanilla, eggs, the yolk and soured cream until light and fluffy. Stir in half the raspberries and pour into the tin. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.
3. Keep a few raspberries for the top and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy and then squash with a fork. Push through a sieve. Serve the cheescake with the raspberry sauce and raspberries.

DayFoodRecipes Note: This is a very easy 2-step recipe that looks like it took hours (and lots of skill) to make. Enjoy!

Ingredients for Crab Cakes:

* 1 egg, lightly beaten
* 2 teaspoons Dijon mustard
* 1 teaspoon Worcestershire sauce
* 1 tablespoon fresh lemon juice
* Dash hot sauce
* 1/2 teaspoon crab boil seasoning (recommended: Old Bay)
* 1/2 cup finely chopped red bell pepper
* 1 scallion, including green top, finely chopped
* 1 pound lump crab, picked over for cartilage
* 3/4 cup dry bread crumbs
* 1/4 teaspoon salt
* Freshly ground black pepper
* Smarter Tartar Sauce, recipe follows

Crab Cakes

Preparation Mode:

1. Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.

2. In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs and salt and pepper to taste. Put the remaining bread rumbs in a shallow dish.

3. Divide the crab mixture into 8 mounds. Shape 1 mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.

4. Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.

Smarter Tartar Sauce:
* 6 tablespoons nonfat plain yogurt
* 2 tablespoons mayonnaise
* 1 scallion, finely chopped
* 1/4 cup finely chopped sour pickles
* 1 tablespoon chopped capers

DayFoodRecipes Note: Spoon yogurt into a small bowl lined with paper towels. Place in the refrigerator for 1/2 hour until some of the liquid from the yogurt is released. Scoop thickend yogurt into a small bowl, add the rest of the ingredients and stir to combine.

Ingredients for Spaghetti Carbonara:

* 2 eggs
* 3 ounces parmesan cheese
* 1/2 cup loosely packed flat-leaf parsley leaves
* 1/4 teaspoon freshly ground black pepper, plus more for garnish
* 1/4 pound pancetta or thin-cut bacon
* 2 cloves garlic
* 3 tablespoons olive oil
* 1/2 cup dry white wine
* 1 tablespoon salt
* 1 pound spaghetti or spaghettini

Spaghetti Carbonara

Preparation Mode:

1. Put a large pot of water on to boil. Meanwhile, crack eggs into a large bowl and beat lightly. Finely shred or grate cheese, add 1/2 cup to eggs, and set the rest aside. Finely chop parsley and add to eggs. Add pepper and whisk to combine well. Set aside.

2. Cut pancetta or bacon into 1/4-in.-thick slices, peel and chop garlic, and set both aside. Heat olive oil in a small frying pan over medium-high heat. Add pancetta and cook, stirring occasionally, until it starts to brown. Add garlic and cook, stirring, until fragrant, about 1 minute. Add wine and cook until liquid is reduced by about half. Remove from heat and set aside.

3. When water boils, add salt and spaghetti. Boil pasta until it is tender to the bite. Drain well and immediately pour pasta into bowl with egg mixture. Toss to thoroughly coat pasta with egg mixture (the heat from the pasta will partly cook the egg and melt the cheese). Pour pancetta mixture on top of pasta and toss to combine thoroughly. Sprinkle with remaining cheese and pepper to taste. Serve immediately.

DayFoodRecipes Note: Preparation and Cook Time: 30 minutes. You have to remember that the heat from the hot pasta partly cooks the eggs. If you are concerned about eating raw or undercooked eggs, use 1/2 cup pasteurized eggs in lieu of fresh.

Ingredients for Cinnamon Crumb Cake:

* 1 1/4 cups all-purpose flour
* 2/3 cup packed brown sugar
* 3/4 teaspoon ground cinnamon
* 1/8 teaspoon salt
* 1/4 cup chilled stick margarine or butter, cut into small pieces
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 cup low-fat buttermilk
* 1 teaspoon vanilla extract
* 1 large egg
* Cooking spray

Cinnamon Crumb Cake

Preparation Mode:

1. Preheat oven to 350°.

2. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, brown sugar, cinnamon, and salt in a bowl, and cut in margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping, and set aside.

3. Combine remaining flour mixture, baking powder, and baking soda, and add the buttermilk, vanilla, and egg. Beat at medium speed of a mixer until blended. Spoon batter into an 8-inch round cake pan coated with cooking spray. Sprinkle reserved 1/2 cup flour mixture over batter. Bake at 350° for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.

DayFoodRecipes Note: This recipe is for 8 servings!

Ingredients for Meloncello Cocktail:

*Yellow or pink cocktail sugar or sanding sugar- optional
*1 cup cubed seedless watermelon
*Ice cubes
*3 1/2 ounces limoncello
*1/2 ounce lemon-flavored or light rum
*Splash club soda
*Lemon wedge

Meloncello Cocktail

Preparation Mode:

1. Rim a rocks glass with the sugar, if desired, and put in the freezer. Puree the watermelon cubes in a blender until juicy.

2. Fill the prepped glass with ice. Add the watermelon juice, limoncello and rum. Top off with enough club soda to give the drink a light bubble. Garnish with the lemon wedge. Drink.

DayFoodRecipes Note: Limoncello is a sweet lemon liqueur from Italy. You can blend it with watermelon juice for a light, summery, slightly-sparkly spin on lemonade that’s perfect for a backyard barbecue or picnic in the park.

Ingredients for Beef-Barley Soup:

* 1-1/2 pounds boneless beef chuck
* 6 cups water
* 2 cups sliced celery
* 2 cups sliced fresh mushrooms
* 1 cup sliced carrots
* 1 cup chopped onion
* 1 teaspoon salt
* 1 teaspoon dried rosemary, crushed
* 1/2 teaspoon pepper
* 1 clove garlic, minced
* 1 6-ounce can tomato paste
* 1 cup quick-cooking barley

Preparation Mode:

1. Trim fat from meat; cut meat into 1/2-inch cubes. In a Dutch oven combine meat, water, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic. Bring to boiling; reduce heat. Cover and simmer 1 to 1-1/4 hours or until meat is tender. If necessary, skim fat.

2. Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer about 10 mintues or until barley is done.

DayFoodRecipes Note: You have to make ahead- Cool soup. Freeze in 1-cup portions for fast, hot lunches. To reheat, micro-cook on 70% power (medium-high) for 5 minutes or until hot. Or, cook, covered, over medium-low ehat about 15 minutes, stirring occasionally.