Ingredients: 1 lb ground sirloin, 1 lb ground chicken, 4 eggs, 1 and 1/3 cups Italian breadcrumbs, 1 cup Parmesan cheese, 1/2 cup Florentine House Dressing, 2 tbsp chopped garlic, 1 tbsp oregano flakes, 1 tbsp basil flakes, 2 tsp seasoned salt, 1 tsp black pepper, 1 jar Florentine Marinara 1. Mix all ingredients, except Marinara, by hand in a bowl. 2. Divide and roll meat into 16 balls. 3. Broil on a pan for 5-10 minutes or until meatballs start to crisp on the outside. 4. Mix marinara and 40 oz water in a large baking dish; add meatballs. 5. Cover with foil and bake at 400 for 45 minutes or until meatballs reach 165 degrees. 6. Enjoy!
Ingredients: 24 oz bag iceberg lettuce with shredded carrots and cabbage, 2 handfuls Romaine lettuce, 5 oz. Florentine House Dressing, shredded mozzarella and provolone cheese 1. Mix iceberg, carrots, cabbage, Romaine, and dressing well. 2. Divide among 4 - 6 plates. If desired, top with cheese. 3. Enjoy!
Ingredients: 1/2 lb. salmon, olive oil, salt, pepper, 8 oz. rigatoni, 1/4 lb. cooked shrimp, 1 jar Florentine Tomato Cream, Parmesan cheese 1. Rub salmon with 1/2 tbsp olive oil, and season with salt and pepper. Bake at 350 loosely covered with foil for 10-15 minutes. 2. Cook rigatoni according to package directions. 3. In a skillet, saute shrimp with 1 tbsp olive oil on medium heat for 5 minutes; add Florentine Tomato Cream, reduce heat to low, and simmer for 5 minutes, stirring occasionally. 4. Cut salmon into 2-inch cubes. 5. Add salmon and rigatoni to skillet, and stir on low heat for 5 minutes. 6. Divide evenly among 4-6 plates and sprinkle with Parmesan cheese. 7. Enjoy!
Ingredients: 1 lb. 90% lean ground sirloin, 1 cup Italian bread crumbs, 2 large eggs, 1/4 cup Parmesan cheese, 2 tbsp olive oil, 2 tbsp Worcestershire sauce, 1 tbsp seasoned salt, 1 tbsp Italian seasoning, 4 slices provolone cheese, 1 jar Florentine Primavera, cooked pasta 1. In a bowl, mix sirloin and next 7 ingredients (through Italian seasoning) by hand. Cover with foil and refrigerate for 30 minutes. 2. Divide sirloin mixture into 4 (4 oz) patties. 3. Cook on a pre-heated grill to your desired temperature and top with cheese. 4. Heat Primavera in a sauce pot. 5. Divide pasta evenly among 4 plates. Top each with 1 patty and Primavera. 6. Enjoy!
