Guest guest Posted June 12, 1999 Report Share Posted June 12, 1999 * Exported from MasterCook II * Spring Pea Pasta Recipe By : Pillsbury Fast & Healthy Serving Size : 4 Preparation Time :0:25 Categories : Lowfat Pasta Pillsbury Fast & Healthy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces (about 3 1/2 cups) uncooked rotini (spiral pasta) or gemelli 2 cups fresh sugar snap peas 2 teaspoons olive oil 1 medium onion -- chopped 14 1/2 ounces can diced tomatoes -- undrained 1/2 teaspoon dried basil 1/4 teaspoon dried marjoram 1/8 teaspoon pepper In large saucepan or Dutch oven, cook rotini to desired doneness as directed on package, adding sugar snap peas during last 4 minutes of cooking time. Drain; return to saucepan. Cover to keep warm. Meanwhile, in medium nonstick saucepan, heat oil over medium heat until hot. Add onion; cook and stir 5 to 7 minutes or until tender. Stir in tomatoes, basil, marjoram and pepper. Bring to a boil. Reduce heat; simmer 10 minutes. Add tomato mixture to rotini and sugar snap peas; toss gently to coat. Per serv: 300 cals, 4 g fat, 180 mg sod - - - - - - - - - - - - - - - - - - NOTES : In the tradition of Italy's Pasta Piselli, Spring Pea Pasta pairs noodles with peas. The dish is as attractive as it is tasty, with its colorful contrast of green peas, red tomatoes, and white noodles. We've updated the original concept with fresh sugar snap peas. To prepare them, trim the stem end and pull off the strings on both sides. * Exported from MasterCook II * Thick Italian Stew w/Vermicelli Recipe By : Pillsbury Fast & Healthy Serving Size : 4 Preparation Time :0:30 Categories : Italian Pillsbury Fast & Healthy Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces (1/2 cup) uncooked vermicelli, broken into 1 " pieces or small shell pasta 4 teaspoons extra virgin olive oil 1 cup chopped onions 1/2 medium green bell pepper -- chopped 1 medium zucchini, halved lengthwise -- thinly sliced 14 1/2 ounces diced tomatoes w/garlic, oregano & basil -- undrained 14 1/2 ounces can vegetable broth 1 teaspoon dried Italian seasoning 15 1/2 ounces red kidney beans -- rinsed and drained 2 tablespoons chopped fresh parsley Cook vermicelli to desired doneness as directed on package. Drain vermicelli; cover to keep warm. Meanwhile, spray nonstick or cast iron Dutch oven with nonstick cooking spray. Add 1 tsp of the oil; heat over medium-high heat until hot. Add onions and bell pepper; cook 5 minutes, stirring occasionally. Stir zucchini, tomatoes, broth and Italian seasoning into onion mixture. Bring to a boil over high heat. Add kidney beans; return just to a boil. Reduce heat to medium; cook 10 minutes. Add cooked vermicelli, parsley, and remaining 3 tsp oil to stew; stir gently to mix. Per serv: 240 cals, 6 g fat, 730 mg sod - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Veggie Balls in Barbecue Sauce Recipe By : Pillsbury Fast & Healthy Serving Size : 18 Preparation Time :0:55 Categories : Appetizers Fatfree Pillsbury Fast & Healthy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cups water 1/2 cup dried lentils -- sorted and rinsed 1 cup uncooked instant rice 1/4 cup finely chopped onion 1 teaspoon dried Italian seasoning 1/4 teaspoon salt 1/4 cup bread crumbs 1/3 cup refrigerated or frozen fatfree egg product -- thawed 1 1/3 cups barbecue sauce In medium saucepan, combine water and lentils. Bring to a boil. Reduce heat to medium-low; cover and cook 8 minutes, stirring occasionally. Add rice, onion, Italian seasoning and salt; mix well. Return to a boil. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until liquid is absorbed and lentils and rice are tender, stirring occasionally. Remove saucepan from heat; uncover and let stand 10 minutes. Stir bread crumbs, egg product and 2 Tbsp of the barbecue sauce into the lentil mixture, mashing mixture slightly while mixing. With wet hands, shape into 36 (1 inch) balls. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add veggie balls, cook 6 to 8 minutes or until browned on all sides, turning frequently with 2 spoons. Reduce heat to medium; pour remaining barbecue sauce over veggie balls. Cook 5 minutes or until thoroughly heated, stirring frequently. Per serv: 60 cals, 0 g fat, 200 mg sod. - - - - - - - - - - - - - - - - - - NOTES : To make ahead, prepare veggie balls in sauce as directed above. Place in covered container; refrigerate. To reheat, place in microwave-safe bowl; microwave on HIGH until thoroughly heated, stirring occasionally. * Exported from MasterCook II * Warm Tomato-Bread Salad Recipe By : Pillsbury Fast & Healthy Serving Size : 6 Preparation Time :0:20 Categories : Main Dishes Pillsbury Fast & Healthy Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 (5.5 oz) pkg. (3 cups) large seasoned croutons 2 tablespoons olive oil 1/2 cup chopped red onion 1 clove garlic -- minced 2 1/2 cups cherry tomatoes (1 lb) -- halved 1 cup frozen baby sweet peas 1/4 cup shredded fresh basil 1/4 cup red wine vinegar 8 ounces firm tofu -- diced Place croutons in large bowl; set aside. Heat oil in large skillet over medium-high heat until hot. Add onion and garlic; cook and stir until tender. Add tomatoes; cook and stir over medium heat for 2 minutes or until softened. Add frozen peas, basil, and vinegar; mix well. Cook 2 minutes or until thoroughly heated. Pour over croutons in bowl. Add tofu; toss gently to mix well. Serve immediately. Per serv: 11 g fat, 240 cals, 370 mg sod - - - - - - - - - - - - - - - - - - NOTES : Anyone who's ever mopped up the last bit of salad dressing with a hunk of bread will appreciate the delicious shortcut inherent in Warm Tomato-Bread Salad. A native of Tuscany, the dish traditionally takes the country-style bread served on the side and tosses it right into the salad. Our version, made with croutons, is even easier, with the innovative addition of tofu chunks boosting texture and protein. * Exported from MasterCook II * Wilted Spinach-Leek Salad Recipe By : Pillsbury Fast & Healthy Serving Size : 4 Preparation Time :0:20 Categories : Main Dishes Pillsbury Fast & Healthy Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 6 cups loosely packed torn fresh spinach 2 tablespoons olive oil 3 whole fresh mushrooms -- sliced 2 leeks, green portion sliced, white portion chopped 2 tomatoes cut into thin wedges 15 ounces garbanzo beans -- drained, rinsed 1/4 cup tarragon vinegar 1/4 teaspoon salt 1/4 teaspoon pepper Place egg in small saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over egg to stop cooking. Peel egg; chop. Place spinach in large bowl; set aside. Heat oil in large nonstick skillet over medium-high heat until hot. Add mushrooms and leeks; cook and stir 3 to 4 minutes or until leeks are crisp-tender. Stir in tomatoes, garbanzos, vinegar, salt and pepper; cook until thoroughly heated. Pour mixture over spinach; toss to coat. Sprinkle with chopped egg. Per serv: 11 g fat, 270 cals, 390 mg sod - - - - - - - - - - - - - - - - - - NOTES : Tender fresh greens soften slightly under a warm tarragon-vinegar dressing made with sauteed leeks and mushrooms blended with tomatoes and garbanzos. Chopped hard-coked egg, traditional in fresh spinach salads, makes a nice finishing touch for this warm salad meal. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.