Zero Point Soup
Ingredients
1 each vegetables, frozen, large bag, italian blend
28 oz tomatoes, can, diced, undrained
1/2 each cabbage, head, chopped
1 each broth, chicken, can
2 teaspoon italian seasoning
Directions:
Mix broth, tomatoes, italian seasoning and cabbage together in a large pot. Cook until cabbage is nearly tender. Stir in frozen vegetables and cook an additional 10 minutes.
Note: Can add elbow macaroni if you choose.
Makes 7 cups.
Pasta Pizza
8 ounces angel hair spaghetti
1 tablespoon olive oil
1 teaspoon olive oil
1/3 cup chopped green pepper
1/4 cup chopped onion
1 1/4 cups low-fat pasta sauce
1/4 cup sliced black olives
1/2 cup shredded non-fat mozzarella
1/4 teaspoon Italian seasoning
Prepare angel hair pasta as directed on package. Rinse and drain. Set aside.
In 6-inch nonstick skillet, combine 1 teaspoon olive oil, green pepper and onion. Cook over medium high heat for 3 to 5 minutes or until vegetables are tender, stirring frequently. Set aside.
Heat remaining 1 tablespoon olive oil over medium high heat in 10-inch nonstick skillet. Spread angel hair pasta in skillet. Cook for 4 to 6 minutes or until lightly browned on underside. Turn pasta crust onto plate. Slip crust back into skillet browned-side-up. Reduce heat to medium.
Spoon sauce evenly over crust. Top evenly with prepared vegetables and the olives. Sprinkle with cheese and Italian seasoning. Cover and cook for 4 to 5 minutes or until cheese is melted. Cut pizza into wedges and serve.
Per Serving (excluding unknown items): 212 Calories; 4g Fat (17.9% calories from fat); 9g Protein; 35g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 288mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.
Basic Tomato Sauce
1/4 cup olive oil
1 bay leaf
1 medium onion — chopped
1 teaspoon salt
3 cloves garlic — minced
1/2 teaspoon pepper
1 28 oz can Progresso crushed
1/2 teaspoon sugar
1 28 oz can Progresso italian
1/4 cup freshly chopped parsley
1 tablespoon italian seasoning
1/4 cup freshly chopped basil
Saute onion and garlic in olive oil in medium saucepan till translucent. Put Italian style tomatoes in blender; puree, and pour into saucepan. Add can of crushed tomatoes. Add Italian seasoning, bay leaf, salt, pepper, and sugar. Simmer, covered, for 1 hour. Add fresh parsley and chopped basil and simmer another 15 minutes. Simple and delicious!
Boboli Type Pizza Crust Recipe
Ingredients:
* 1 cup water
* 3 cups all purpose flour
* 1 teaspoon salt
* 2 tablespoons olive oil
* 1 tablespoon sugar
* 2 teaspoons Red Star active dry yeast
* 1 teaspoon minced garlic
* 2 teaspoons parmesan cheese
* 1/2 teaspoon Italian seasoning
* parmesan cheese to sprinkle
Directions:
Add all ingredients (except) second parmesan cheese to breadmaker in order listed by your manufacturer. It is a good idea to put the garlic down inside the flour so it does not slow the yeast. Set breadmaker on dough setting. When complete, form two crusts on pizza pans, sprinkle with parmesan cheese, cover and let rise again. Bake 5-10 minutes at about 450 F until light brown. Cool. Wrap tightly in foil and freeze until you get the pizza urge. Great to have around for easy last minute dinners. Good way for kids to make pizza too.