Cook tortellini according to package directions.
Drain and rinse with cold water until completely cool.
In medium bowl, blend vegetable recipe soup mix, mayonnaise, oil, lemon, basil, parsley and pepper.
Toss with tortellini, green onions and tomato; chill.
Makes about 4 cups of salad.
In small bowl, thoroughly blend Vegetable Recipe soup mix, cornstarch, ginger and garlic powder. Stir in water and soy sauce; set aside. In large skillet, heat oil and cook green onions and broccoli 1 minute or until broccoli is crisp-tender. Add soup mixture and fish.
Cook, stirring frequently, 3 minutes or until fish is tender. Makes 4 servings.
Preheat oven to 425\u00b0.
Into lightly oiled 12-inch pizza pan, press dough to form crust; set aside.
In small bowl, blend vegetable recipe soup mix, oil, basil, garlic and pepper; spread evenly on dough.
Top with remaining ingredients.
Bake for 20 minutes, or until cheese is melted and crust is golden brown.
To serve, cut into wedges.
Makes about 6 servings.
Combine spinach, sour cream, mayonnaise and mustard in large bowl.
Stir in envelopes of Spring Vegetable recipe blend, water chestnuts and green onions.
Cover and refrigerate at least 2 hours.
To serve, stir well and spoon into hollowed bread rounds. Arrange bread cubes, crackers or fresh vegetable pieces around bread for dipping.
In 1-quart casserole dish, combine vegetable recipe soup mix, sour cream, broccoli and 3/4 cup cheese until smooth.
Top with remaining 1/4 cup cheese.
Bake at 350\u00b0 for 30 minutes.
Thaw and squeeze dry the spinach.
Set aside.
In a medium bowl, blend vegetable recipe soup mix, sour cream, mayonnaise, 1/4 cup Parmesan cheese, lemon juice, Tabasco sauce and Lea & Perrins sauce.
Stir in spinach and water chestnuts.
Put mixture in serving bowl and top with remaining Parmesan cheese.
Chill for at least 3 hours.
Serve with tortilla chips, salsa and extra sour cream. Also good with crumbled Blue cheese sprinkled in mixture.
In 1-quart casserole dish, combine vegetable recipe soup mix, sour cream, spinach and 3/4 cup cheese until smooth.
Top with remaining 1/4 cup cheese.
Bake at 350\u00b0 for 30 minutes. Makes about 3 cups dip.
alt and pepper.
Sauteed Mushrooms:
2 tablespoons olive
econds.
Add spinach and vegetable seasoning and cook until wilted
repare Tipsy Fat-Free Microwave -Sauteed Mushrooms (Recipe#323900), in which 2
n sauteed mushrooms etc. Top with chives. Enjoy! (We love this recipe
gain.
Make the spice recipe as listed above. Store in
Serve the steaks with the sauteed zucchini.
nd garlic powder to the sauteed vegetables. Add 1 cup tomatoes
Keep warm.
For the sauteed broccoli and oysters:
Heat
Preheat oven to 375\u00b0.
In a 9-inch skillet, heat oil over medium heat; add onions, peppers, garlic and broth mix.
Saute until onions are translucent.
In medium bowl, combine sauteed vegetables with remaining ingredients.
Shape mixture into a loaf and place in an 8 x 8-inch pan.
Bake until browned, about 45 minutes.
Makes 4 servings.
(On Weight Watchers Program, each serving provides 4 P, 1 B, 1 1/2 V, 1 FA, 15 opt. calories.)
lended ingredients, ground beef, and sauteed onions into a crock pot
t the end of the recipe.
If using giant Portabello mushrooms, please halve each mushroom slice.
Place sliced mushrooms in microwave-safe pasta dish.
Pour dry sherry or red wine over mushrooms. Cover loosely with wax paper.
Microwave 2 1/2 to 3 minutes, until \"sauteed.\".
Drain before using.
ver the tomato sauce with sauteed potatoes on the side.