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19478 Springfield Rd
Groveland, IL 61535

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1-877-263-6114

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309-387-2691

Recipe Corner

Spaghetti Squash Pepperoni Pizza Boats

INGREDIENTS

  • 2 whole spaghetti squash
  • kosher salt
  • Freshly ground black pepper
  • Extra-virgin olive oil, for drizzling
  • 1 c. chopped pepperoni
  • 2 c. marinara
  • 2 c. shredded mozzarella
  • 1/4 c. chopped parsley

DIRECTIONS

  1. Preheat oven to 400º. Place spaghetti squash on a plate and microwave 5 minutes. Halve each lengthwise and remove any seeds (be careful of hot steam!). Transfer to a parchment-lined baking sheet, season with salt and pepper, and drizzle with olive oil.
  2. Bake, cut-side down, for 30 minutes. Remove from oven and heat broiler.
  3. Meanwhile, in a small skillet over medium heat, crisp pepperoni, stirring occasionally. Transfer to a plate.
  4. Loosen spaghetti strands using a fork. Add 1/2 cup marinara, 1/4 cup mozzarella, and 1/4 cup crispy pepperoni to each baked squash half. Mix filling with a fork and top with 1/4 cup more mozzarella and parsley. Return to baking sheet.
  5. Broil until cheese is melted and golden, 4 to 5 minutes. Serve immediately.

Total Time: 0.55

Prep: 0:15

Level: Easy

Serves: 4



  • Makes: 4 servings
  • Hands On 15 mins
  • Total Time 55 mins

This fantastic one-pan dinner is ideal for a Sunday supper or casual fall get-together with friends; the sauce is delicious, so serve with bread or mashed potatoes to soak up every delicious bite.

Ingredients

4 slices bacon, chopped
 
8 bone-in, skin-on chicken thighs (about 3 1/2 pounds total)
 
2 medium tart red apples, cored and cut into wedges
 
1 12 - ounce bottle hard cider
 
2 tablespoons chopped fresh thyme
 
2 tablespoons whole grain mustard
 
1 teaspoon kosher salt
 
12 ounces fresh Brussels sprouts, trimmed and halved if large (2 cups)
 

Directions

  1. In a very large skillet cook bacon over medium heat until crisp; remove from pan, reserving drippings in skillet. Add chicken, skin side down, and cook 10 minutes or until browned, turning once; remove from skillet. Add apples to the skillet and cook 4 minutes or until browned on both sides; remove from skillet. Drain and discard drippings from skillet.
  2. Add cider, thyme, mustard, and salt to skillet, scraping up any browned bits. Bring to boiling; reduce heat. Return chicken to skillet. Cover and simmer 10 minutes. Add Brussels sprouts. Cover and cook 5 minutes. Add apples and cook, uncovered, 3 to 5 minutes more or until chicken is done (at least 175 degrees F).
  3. To serve, divide chicken thighs, Brussels sprouts, and apples among shallow bowls or plates. Spoon cider mixture over top. Sprinkle each serving with bacon.

 

Nutrition facts

Servings Per Recipe 4, sodium (mg) 840, Cobalamin (Vit. B12) (µg) 1, cal. (kcal) 860, Folate (µg) 35, pro. (g) 52, Pyridoxine (Vit. B6) (mg) 1, Potassium (mg) 804, iron (mg) 3, Monounsaturated fat (g) 25, vit. A (IU) 614, carb. (g) 23, calcium (mg) 49, sat. fat (g) 17, chol. (mg) 295, sugar (g) 13, Niacin (mg) 12, fiber (g) 4, Riboflavin (mg) 0, Trans fatty acid (g) 0, Thiamin (mg) 0, Polyunsaturated fat (g) 12, vit. C (mg) 44, Fat, total (g) 59


Mexican Sweet Corn

·         YIELD: Serves 4

·         ACTIVE TIME:30 minutes

·         TOTAL TIME:30 minutes

·       Ingredients:

·         1/4 cup (60ml) mayonnaise

·         1/4 cup (60ml) sour cream or Mexican crema

·         1/2 cup (110g) finely crumbled Cotija or feta cheese, plus more for serving

·         1/2 teaspoon ancho or guajillo chili powder, plus more for serving

·         1 medium clove garlic, finely minced (about 1 teaspoon)

·         1/4 cup finely chopped cilantro leaves and tender stems

·         4 ears shucked corn

·         1 lime, cut into wedges

Directions

Combine mayonnaise, sour cream or crema, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until mixed well and set aside.

When grill is hot, place corn directly on hot grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.

Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.

 


Confetti Zucchini Salad

What You'll Need:

3 medium-sized zucchini, thinly sliced
2 ribs celery, finely chopped
1 medium-sized red bell pepper, finely chopped
1 medium-sized yellow bell pepper, coarsely chopped
2 tablespoons chopped fresh parsley
1/2 cup Italian dressing
1 tablespoon sugar  Coupons

What To Do:

In a large bowl, combine zucchini, celery, bell peppers, and parsley; mix well. 
 
In a small bowl, combine dressing and sugar; mix well. Pour over vegetable mixture and toss to coat evenly. 
 
Serve, or cover and chill until ready to serve.