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.
op with saute pan of Tuscan vegetables.
Serve with a
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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
Preheat oven to 350\u00b0F.
In a blender, combine 1 c chicken stock, 1 c cannellini beans and 1 c bread cubes. Puree until smooth and set aside.
In a large pot over medium-high heat, cook sausage in 1 tbsp olive oil, stirring frequently, until sausage begins to brown, about 5 minute Add onion, carrot and celery and cook until soft, 5-8 minutes. Add garlic, tomato paste and kale, and cook, stirring often, until garlic is fragrant and kale is wilted, about 3 minutes more.
Add diced tomatoes, remaining chicken stock, remaning beans, ...
Drain and rinse cannellini beans and place in a large pot. Pour in enough water to cover; add salt. Cover and cook over medium-low heat until tender, 1 1/2 to 2 hours.
Drain the beans, reserving the cooking liquid. Set aside 1/2 of the beans. Puree the remaining beans in the pot using an immersion blender.
Heat oil in a large saucepan over low heat. Cook onion, celery, and carrot until soft, 10 to 15 minutes. Add 1/2 of the reserved cooking liquid, pureed beans, potatoes, kale, Swiss chard, Savoy cabbage, and tomato puree. Bring to a ...
Ribollita is a wonderful soup you can cook all day.
The longer you cook it, the better it tastes.
It keeps in the refrigerator for several days and may be frozen.
Use any vegetables you like in any amount and combination.
There are no measurements and you can't make a mistake.
iber, 7g protein.
This recipe by chef Rebecca Reilly was
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).
Soak the breadcrumbs in milk for five minutes. Strains and squeeze to remove excess milk, then loosen crumbed and spread over a plate.
In a large bowl, mix together with the beef, prosciutto, egg, parsley and Parmesan cheese. Mix well with your hands.
Moisten your hands with a little water and form the meat into 8 meatballs of the same size. Be sure to pack them well and not leave any openings, otherwise the meatballs will fall apart while cooking. Place the flour into a small bowl and roll the meatballs lightly in the flour until ...
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.
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.