Spread tortillas with reduced-fat cream cheese.
Top with remaining ingredients; roll up.
KITCHEN TIPS:
SUBSTITUTE: Substitute deli fresh shaved ham for the turkey breast.
MAKE AHEAD: Wrap roll-ups individually in plastic wrap. Refrigerate until ready to serve, up to 24 hours.
SERVING SUGGESTION: Pair this recipe with fresh fruit and fat-free milk for a great take-to-work lunch.
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TO MAKE THE TUSCAN PORTOBELLO MELT:
Place tomato
To make the lemon syrup:
Heat the water and sugar in a saucepan until the sugar is dissolved. Remove from heat, and add lemon juice to taste.
Store in a covered jar in the refrigerator.
To make the Tuscan tea:
Mix 1/2 cup lemon syrup with the cold tea.
Serve in 2 tall glasses, over ice.
Garnish with lemon wedges.
Enjoy!
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
op with saute pan of Tuscan vegetables.
Serve with a
br>Add 1/4 cup Tuscan dressing and stir in the
rizzle with olive oil.
RECIPE TESTING
SIMMER DOWN
Crack the eggs in a bowl; add the water, dry mustard, Tabasco, and salt and pepper. Whisk until foamy. Melt butter in a large non-stick skillet over medium-low heat.( See the food.com video on how to prepare the perfect omelet if needed. ) Once the omelet has set, spoon sprinkle one side with the cheese followed by all other ingredients. Fold over and serve.
Line a very large platter with lettuce leaves.
Roll salami and place, point side down, in a group on lettuce platter. Arrange all other ingredients in groups on platter.
Pass dressing separately (recipe to follow).
Mix all ingredients in a food processor or blender until well-blended but still a little chunky - do not completely puree.
Chill at least 30 minutes. Several hours or overnight is better.
Serve in your favorite way - on toasted rolls, tuna melts, on top of greens or whatever floats your boat.
sprinkle with remaining Parmesan cheese. (Recipe can be prepared to this
Melt butter with oil in heavy, large pot over medium heat. Add onion, celery and garlic and cook 5 minutes, stirring frequently.
Add cabbage and cook 5 minutes, stirring occasionally.
Add stock, tomatoes, beans, ham bone, basil or pesto, salt and pepper and bring to a boil.
Reduce heat and simmer 45 minutes, stirring occasionally.
Taste and adjust seasoning.
Discard bone.
Can be prepared 1 day ahead.
Cool, cover and refrigerate.
Bring soup to simmer before continuing. Makes 8 servings.
In a soup pot, brown sausage until no longer pink.
Break up into small pieces while cooking.
Drain off excess oil. Return to pot.
In a food processor, chop onion, celery, carrot, rosemary, and garlic until fine; add to the soup pot.
In same food processor, puree 2 cups Great Northern beans with 1 cup chicken broth; add to the pot.
NOTE: I like to chop the diced tomatoes a little finer in the food processor before adding.
Combine remaining ingredients.
Bring to boil; lower heat and simmer for 60 minutes or until desired ...
Cook pasta in boiling salted water until al dente. Drain, reserving 1/2 cup cooking liquid.
Meanwhile, preheat grill. Brush zucchini and squash with basil olive oil and season. Grill for 4 mins, turning once.
In a large skillet, combine pasta water, chicken broth, garlic and Tuscan seasoning. Bring to a boil then simmer for 3 mins, or until reduced by 1/2. Add pasta, tomatoes, squash and herbs. Toss to coat. Serve warm or at room temperature.
ust soft.
Sprinkle with tuscan garlic seasoning and crushed red
Preheat oven to 350 degrees. Place the chicken breasts in an ungreased 9x13 glass baking dish. Put the sliced onion and zucchini around the chicken. Sprinkle seasonings over the chicken and vegetables. Pour the tomato sauce and diced tomato over the top.
Bake for 30-35 minutes or until the chicken is cooked through. Periodically baste the chicken with the pan juices so the tomato sauce doesn't dry out on top.
Remove the chicken and vegetables to individual plates or a platter and toss either pasta or rice with the tomato sauce before ...