Skinny Italian's Spring Cleaning

Whether you believe it or not, especially with this deep freeze weather, spring has arrived. And with it comes two things: the inevitable urge to spring clean, and the start of a whole new, summery diet.

The good news is that not only does Teresa Giudice’s "Skinny Italian" have a whole slew of recipes that are healthy, light and perfect for summer, but she also has a ton of recommendations and advice that you can use to clean out that most pesky of rooms, the kitchen.

Not everyone immediately considers cleaning out the pantry and kitchen as part of the spring cleaning process, but it’s the perfect opportunity to toss old, flavorless spices and junk some of the more unhealthy cooking supplies that are weighing you down. It’s the perfect time of year to justify your purge, and in the long run, your waistline and your peace of mind will be totally worth it. And while you clean, you can toss some Salerno Stuffed Mushrooms in the oven and get your kitchen smelling great.

But let’s start in your kitchen cabinets. Now is the perfect time to dump out that bottle of vegetable oil that’s been lingering and taking up too much room on the shelf since you started using this cookbook. Olive oil is the healthier option and much less processed, and you can use it for everything you used vegetable oil for.  Though it might be a daunting price at the grocery store, stop by a Sam’s Club or BJ’s and pick up an industrial sized bottle for cheap. It’s definitely worth it. Check out the cookbook for a guide to which olive oil is the best for your needs.

Now that you have a big old bottle of olive oil, it’s time to toss those creamy salad dressings that ruin your low calorie salads and muddy the real taste of your greens and veggies. Buy some balsamic vinegar and a little stash of Parmigiano-Reggiano cheese and start making your salads with Giudice’s Sexy Italian Salad Dressing. It’s simple, tastes great and puts those ranch and creamy Italian dressings to shame.

Next, check out your spice and herb racks. Giudice hates the idea of dried basil in any capacity, so and gear up to chuck that aged little number once your plants are good and ready. You can also freeze fresh basil, so try and get some at the store when you can. Oregano and sage are okay to use dried, as is parsley on some occasions, but make sure your supply isn’t over the hill. If the crushed leaves are faded and nearly scentless, it’s time for a new jar.

And now it’s time to go through that pantry. There is a pretty basic staple of ingredients of ingredients "Skinny Italian" uses for a lot of recipes. Check the expiration dates on all your tomato sauces, tomato pastes, pasta (though you should try and buy fresh if you can!) and especially your flour, which can be hazardous to your health if you use it when it’s too old. Check your fruits and vegetables, too. If your onions and green stalks growing out of them and your potatoes are loaded with eyes, it’s time to compost them and get some new supplies.

Same goes for your meat. If you aren’t buying fresh, then empty out the freezer and make sure none of what you’re using is freezer burned or just way too old for consumption. Try to date your bags before you put them in the freezer so you know how long the chicken has been lingering.

And that should be a good start. Try to take some time to wipe down your counters, oven and fridge and purge anything that won’t start your spring off on the right foot. As you make some more of these recipes, your stomach and your taste buds will thank you for it.

As for those Salerno Stuffed Mushrooms, whether you’re making a treat for yourself or an appetizer for a party, these are a quick and easy snack. I cut the recipe in half since I was cooking for myself, and I didn’t add the Pecorino Romano because I gave up cheese for Lent (though it definitely, definitely would have been even tastier with it).  I also struggled with hollowing out the mushroom caps without breaking them, but I’m sure with a couple more tries I’ll get it down.

Once you mix the mushroom stuffing together (check the recipe for details), you stuff the caps, drizzle with olive oil and set the whole thing in the oven. This dish makes your kitchen smell delicious and takes all of 15 to 20 minutes to cook. And did I mention they taste great?

So there you have it. Jump into your spring cleaning kitchen first and reward yourself with some tasty stuffed mushrooms when you’re done, courtesy of "Skinny Italian."