Guest guest Posted June 7, 1999 Report Share Posted June 7, 1999 * Exported from MasterCook II * Hummus Pita Pizzas Recipe By : Pillsbury Fast & Healthy Serving Size : 4 Preparation Time :0:15 Categories : Pillsbury Fast & Healthy Pizza Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounces garbanzo beans -- rinsed and drained 4 (6 to 8 " ) pita (pocket) breads 4 ounces (1 cup) grated fresh Parmesan cheese Line cookie sheet with foil; spray with nonstick cooking spray. Place beans in food processor bowl with metal blad. Cover; process until smooth. Spread evenly over each pita bread. Sprinkle each with 1/4 cup cheese. Place on sprayed foil-lined cookie sheet. Broil 4 to 6 inches from heat for 2 to 4 minutes or until cheese is melted and edges of bread are crisp. Remove from cookie sheet; cut into quarters. If desired, garnish with chopped fresh parsley. Makes 4 pizzas Tip: If food processor is unavailable, place beans in a blender container with 3 Tbsp water; blend until smooth, scraping down sides of container as necessary. Per serv: 370 cals, 10 g fat, 920 mg sod - - - - - - - - - - - - - - - - - - NOTES : You can also turn this into a quick appetizer by adding a little finely minced garlic to the hummus and serving it with wedges of pita bread. * Exported from MasterCook II * Layered Santa Fe Salad with Chips and Olives Recipe By : Pillsbury Fast & Healthy Serving Size : 4 Preparation Time :0:10 Categories : Light Meals Mexican Pillsbury Fast & Healthy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup salsa 1 teaspoon sugar 3 teaspoons chili powder 10 ounces mixed salad greens (8 cups loosely packed) 8 ounces container nonfat sour cream 4 ounces (1 cup) shredded reduced-fat Cheddar chees 3 3/4 ounces can sliced ripe olives -- drained 1 cup broken baked tortilla chips In small bowl, combine salsa, sugar and chili powder; mix well. Arrange salad greens in 13 by 9 inch (3 quart) glass baking dish. Spoon salsa mixture evenly over greens. Top with spoonfuls of sour cream. Sprinkle with cheese, olives and chips. Per serv: 260 cals, 11 g fat, 1120 mg sod - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Oven-Roasted Vegetables Recipe By : Pillsbury Fast & Healthy Serving Size : 4 Preparation Time :0:20 Categories : Pillsbury Fast & Healthy Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small acorn squash 2 large baking potatoes 1 medium onion -- quartered 10 garlic cloves -- unpeeled 1 tablespoon extra-virgin olive oil 1/4 cup any combination of fresh herb leaves such as basil, oregano or thyme OR 4 teaspoons any combination dried herbs 1/2 teaspoon pepper Heat oven to 525. Line 15 by 10 by 1-inch baking pan with foil; spray with olive oil nonstick cooking spray. Cut squash in half lengthwise; remove seeds. Cut squash into 1-inch-thick wedges; arrange in sprayed pan. Scrub potatoes. Cut each into 8 wedges' arrange between squash wedges in pan. Break apart onion quarters; sprinkle over squash and potatoes. Place garlic cloves around outer edge of pan. Brush vegetables with oil. Sprinkle with herbs and pepper. Bake at 525 for 30 to 35 minutes or until vegetables are tender, rearranging and turning vegetables once during baking. TIP: Roasted garlic can be easily peeled by squeezing one end of each clove. Per serv: 210 cals, 4 g fat, 15 mg sod - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Spicy Chili Beans and Rice Recipe By : Pillsbury Fast & Healthy Serving Size : 4 Preparation Time :0:25 Categories : Beans Pillsbury Fast & Healthy Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups uncooked instant brown rice 2 (15 oz) cans spicy chili beans -- undrained 2 (8 oz) cans no-salt-added tomato sauce 1/2 cup thinly sliced green onions 1 teaspoon dried basil leaves 4 cloves garlic -- minced Cook rice as directed on package, omitting margarine and salt. Meanwhile, in large saucepan, combine all remaining ingredients; mix well. Bring to a boil. Reduce heat; simmer 10 to 15 minutes to blend flavors, stirring occasionally. To serve, stir cooked rice into bean mixture until well mixed. Per serv: 530 cals, 5 g fat, 850 mg sod - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Spicy Vegetable Stir-Fry (PF & H) Recipe By : Pillsbury Fast & Healthy Serving Size : 4 Preparation Time :0:30 Categories : Main Dishes Pillsbury Fast & Healthy Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups hot cooked instant rice - cooked as directed on pkg, omitting margarine & salt 1 cup water 1 tablespoon soy sauce 1 tablespoon cornstarch 1/2 teaspoon crushed red pepper flakes 1 teaspoon oil 1/4 cup chopped onion 1 medium green bell pepper -- cut into strips 2 tablespoons water 3 medium zucchini, halved lengthwise -- thinly sliced 4 frozen breaded chicken substitute patties, thawed and cut into bite-size pieces 3 tomatoes -- cut into thin wedges While rice is cooking, in small bowl, combine 1 cup water, soy sauce, cornstarch and red pepper flakes; blend well. Set aside. Heat oil in large nonstick skillet or wok over medium heat until hot. Add onion and bell pepper; cook 3 to 4 minutes or until onion is tender. Add 2 Tbsp water and zucchini; cover and cook until all vegetables are tender. Add chicken substitute pieces and tomatoes; cook until thoroughly heated. Stir cornstarch mixture; add to skillet. Cook and stir until thickened. Serve mixture over rice. Per serv: 380 cals, 12 g fat, 840 mg sod - - - - - - - - - - - - - - - - - - NOTES : Our taste testers loved this zippy medley. It's quick to make, because the chicken substitute only needs to be heated. Quote Link to comment Share on other sites More sharing options...
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